But I only made it one way. I followed the recipe as written with one exception. I used nonfat milk instead of coconut milk. I wasn’t going to open a can just for 1/2 cup and then try to figure out what to do with the rest before it goes bad. I also made the cake in two 9-inch cake pans as written. I was going to bake it as mini-muffins, but I was feeling lazy and thought cake layers are easier.
I stuck one in the freezer and took one into work where it was enjoyed by all.
Thank you to Kimberly of Only Creative Opportunities for hosting this week’s Tuesdays with Dorie selection. One day soon I’ll have a computer…
Brownies! Who doesn’t love brownies? This week’s Sweet Melissa Sundays recipe selection was a classic brownie recipe. I made this particular recipe a while back for a filling of an absolutely awesome cake.
This time around I made them as part of a brownie platter for a mid-summer pool party. Still delicious. Still worth it.
No nuts this time. And still doing everything via iPhone.
Not to be confused with the inferior two or three “r” versions, the four “r” Brrrr…ownies are pure genius–brownies with chopped up bits of York Peppermint Patties .Full of minty-chocolate goodness these brownies are addictive. Topped with double-bean vanilla ice cream, they’re heavenly.
Thanks to Karenof Welcome to our Crazy Blessed Life for hosting this week’s Tuesdays with Dorie .
(still doing all this via iPhone)
Writing on my iPhone is getting old. I still don’t have a computer and almost didn’t write this post. I decided to go ahead and write it because I tend to not write (even though I’ve baked) Sweet Melissa Sundays recipe selections.
This week the recipe was supposed to use peaches. I used nectarines because I’m lazy and didn’t want to peel peaches. I made a tart because, again, I was lazy and had tart dough in the freezer.
The end result was a delicious dessert for a pre-4th of July BBQ that was a big hit.
Oh, and Diego assisted again.