So, fresh figs taste nothing like dried figs. They taste a bit…grassy?
Their taste was slightly improved on this pizza (I had to use them up, they were almost overripe).
Naan spread with olive oil / bits of Brie / fresh figs / black pepper & pecans
Cooked in a covered pan heated on low (3) for a few minutes, until the cheese was melted and the bottom was slightly browned.
Well, this was supposed to be a chocolate chip zucchini brownie. I followed the recipe but the mixture resembled wet sand. There was no way it would have baked, so I added an egg to bind everything together.
It worked, though I ended up with chocolate cake instead of brownies. The closest (but smaller) pan size I had to an 8 x 11” was a 9 x 9”, which gave me very tall cake and greatly effected the baking time.
It’s a nice soft chocolate cake, but it definitely needed the chocolate glaze.
I used my favorite recipe:
3 tbsp cocoa powder
2 tbsp butter, melted
1 cup powdered sugar
2-3 tbsp hot water
Combine all ingredients in a bowl until smooth.
(Because of the butter, this glaze firms up quickly. Start with 1 or 2 tbsp of the water, and continue to add in a few drops as needed.)
I’m a dough plopper. As in, I take a scoop of cookie dough and plop it on the pan; I only bother rolling the dough into balls if the recipe specifically instructs me to.
On a whim, this time I chilled the dough, then made even scoops with the pictured tablespoon and rolled them into balls. They look like cookie models! (Compare)
Chocolate Zucchini Bread spread with a mixture of peanut butter and melted chocolate/peanut butter chips.
I hadn’t made this bread in years; I forgot how good it was! The only alteration it needed was extra cranberries and walnuts. This time I used carrots as I did not have sweet potatoes, and it came out fine.
I follow Joy’s flour, sugar, and applesauce suggestions, but the spices are definitely not optional!
I’ve been making this cereal granola for so long I hadn’t even realized my recipe had changed from the original! The first two times I followed the directions and pressed it into the mini tart pans. They turned out way too messy to eat and it was an unnecessary step (as is the “bake for 10 minutes”). It’s a great recipe for using bland healthy cereals even if you don’t like them, as the honey and butter make them taste pretttty good.
Cereal Granola (adapted from Country Living’s Cereal Tarts)
2 1/2 cups cereal (bran flakes, wheat chex etc)
1/2 cup oats
2 tsp or so flax seeds, optional
2 tbsp butter, melted
3 tbsp honey
In a food processor, grind up cereal and oats. Drizzle with melted butter and honey, pulse until mixture comes together. (Squeeze in a few more drops of honey if needed.) Scoop into an airtight container, pressing it down a bit if you want granola clumps.
Eat with vanilla yogurt and fruit. Or just the yogurt.