So I was planning to tell you about my fabulous new low carb grain free chocolate bundt cake. But while it tasted pretty good... it looked like a chocolate donut suffering from radiation poisoning. Kind of a "Honey I shrunk the kids" cake. So, a little coffee whipped cream on top and a large serving on a small plate, and it actually appeared almost normal. Just not blog worthy. But these are. These are OMG fabulous. No, I haven't caved in and abandoned the cave-people way of eating. These aren't potatoes. Really, they aren't. Well, truthfully they might be known as Mexican potatoes. Or Jicama . That's Hi-ki-ma. If you don't travel to the southwest, you may not be aware that this incredibly delicious root vegetable is a staple in regional cuisine. I've never had it cooked before though, as it's usually found in salads. And I'm a big fan of it in salads. But I saw that bloggers were discussing Jicama fries and absolutely had to t...
When they told me my surgery would take 6 weeks to recover from, I nodded and thought yeah, but I'll be up and around in no time. Nothing like thinking I know more than everyone else who's been there. Even my own surgeon. Ok, this is not for the squeamish. But since I've had so many questions, I'll let you all know. This is the diary of a madwoman who is now sane. Or at least less medicated. After giving surgical birth to a somewhat large alien being, commonly known as a fibroid. How big? suffice to say that odd curvature of my belly was not the curse of bad genes or bad dieting. Nope. It was a Uterus grown amuck. So, that being said, we went with an old fashioned hysterectomy not quite 3 weeks ago. No state of the art surgical techniques or fancy robotics for me. Slice and dice as they say. So, it was quite invasive, and took a little longer than they thought. But I had a wonderful surgeon. She was good. She was careful. There were absolutely no complications. From...
Update! So, here's a tweak for those who enjoy a thicker fudgier brownier. As if that is possible. So borrowing from Alton Brown's technique on baking, here you go. Double the recipe, and lower the temp to 300. Same pan. However, use parchment paper to form a sling, meaning line the bottom and come up on the sides so the parchment hangs over about 2 inches. This will allow you to transfer the whole uncut brownie to finish the cooling outside the pan. Next change, beat the eggs with a paddle attachment on medium for 3 minutes first, then add all the dry ingredients. Then add the melted butter and vanilla. Finally, bake for 15 minutes, remove from the oven, set for 15 minutes, put them back in for another 30 minutes. Once removed from the oven, go ahead and let them rest for 30 minutes. Then using the parchment transfer to the cooling rack for 10 minutes. Now cut into 16 brownies. Eat one. Just one. Dare you. Original Post So let's keep this simple. Everyday it seems ...
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