Comments on: A brownie by any other name… http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/ Hot Stuff from King Arthur\'s Hearth Wed, 20 Aug 2008 09:18:11 +0000 http://wordpress.org/?v=2.3.1 By: Mom http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2933 Mom Wed, 13 Aug 2008 00:38:16 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2933 YUMMY! I want some. I want them right now. Gimme gimme gimme! Please!!! www.momstop.blogspot.com <strong>Sorry,Mom, you have to say PRETTY please. With a cherry on top. And then I'd be happy to send you some of these - virtually, of course. :) PJH</strong> YUMMY! I want some. I want them right now. Gimme gimme gimme! Please!!!

www.momstop.blogspot.com

Sorry,Mom, you have to say PRETTY please. With a cherry on top. And then I’d be happy to send you some of these - virtually, of course. :) PJH

]]> By: Thomas http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2866 Thomas Sun, 10 Aug 2008 01:12:16 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2866 DAM! just realised there was an actual ingredient list in this post... bit misleading but i just guesstimated it and now i have a batter in my fridge with only sugar, eggs, and melted chocolate. great. <strong>Thomas, just take it out, let it warm, and add the rest of the stuff. Re-chill, and go from there. Don't worry -no big deal. In the future, understand that these blog posts connect back to an online recipe - you'll see the recipe name highlighted, usually just before the pictures start, and at the very end. Good luck - PJH</strong> DAM! just realised there was an actual ingredient list in this post… bit misleading but i just guesstimated it and now i have a batter in my fridge with only sugar, eggs, and melted chocolate. great.

Thomas, just take it out, let it warm, and add the rest of the stuff. Re-chill, and go from there. Don’t worry -no big deal. In the future, understand that these blog posts connect back to an online recipe - you’ll see the recipe name highlighted, usually just before the pictures start, and at the very end. Good luck - PJH

]]> By: Ro http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2793 Ro Tue, 05 Aug 2008 07:51:50 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2793 I love brownies and those look great. It's actually a good thing I'm only looking at them through pictures because if not I'd probably eat the whole batch lol I love brownies and those look great. It’s actually a good thing I’m only looking at them through pictures because if not I’d probably eat the whole batch lol

]]> By: Will http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2733 Will Fri, 01 Aug 2008 19:20:55 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2733 I can't seem to find the actual list of ingrediants.. what are the quantities that are needed? When it ominously says 'other ingredients', what does it mean? Any help would be much appreciated! <strong>Hi Will, If you click where it says Fudge Drops under the photo, and later in the post, it will bring you straight to the recipe. Happy Baking! MaryJane @ KAF</strong> I can’t seem to find the actual list of ingrediants.. what are the quantities that are needed? When it ominously says ‘other ingredients’, what does it mean?
Any help would be much appreciated!

Hi Will,
If you click where it says Fudge Drops under the photo, and later in the post, it will bring you straight to the recipe.

Happy Baking!

MaryJane @ KAF

]]> By: Gay http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2393 Gay Sat, 19 Jul 2008 03:07:02 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2393 Hhhmm, mouthwatering! Hhhmm, mouthwatering!

]]> By: Ali S http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2348 Ali S Thu, 17 Jul 2008 19:22:39 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2348 Hi! My grandma makes something delicious like this, only with some chocolate frosting on top. Soo good! Definitely my favorite cookie of all time. Hi!
My grandma makes something delicious like this, only with some chocolate frosting on top. Soo good! Definitely my favorite cookie of all time.

]]> By: paresh http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2016 paresh Sat, 05 Jul 2008 17:10:37 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-2016 excellant recipe. excellant recipe.

]]> By: Jennifer http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-1966 Jennifer Thu, 03 Jul 2008 02:35:47 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-1966 Hey PJ - Thanks for the suggestions. I measured the flour using the method you recommended above; I'm wondering if I shorted the sugar a little. But I will check the oven temp before I make my next batch (and there will be a next batch; I made these for my office and even though they didn't look like the picture my co-workers LOVED these cookies. They kept saying they were little brownie bites!). My suggestion is how about a key lime/white chocolate chip cookie? I love these things and I haven't been able to find a good recipe for them. Thanks again for your help. Happy 4th! <strong>Well, good luck next time... Try baking ONE cookie first. See if it spreads. If not, then try flattening first (to give it a head start), then baking another ONE cookie. It takes time to do these one-by-one experiments, but saves you (usually) ending up with a whole recipe of cookies that didn't quite turn out the way you expected. Surprisingly enough, I just did a key lime cookie recipe and it's ready to appear here one of these days... no white chocolate chips, but they'd certainly be an option. Gee, now I'll have to go back and do them AGAIN. Sigh... tough work. ;) - PJH</strong> Hey PJ - Thanks for the suggestions. I measured the flour using the method you recommended above; I’m wondering if I shorted the sugar a little. But I will check the oven temp before I make my next batch (and there will be a next batch; I made these for my office and even though they didn’t look like the picture my co-workers LOVED these cookies. They kept saying they were little brownie bites!).

My suggestion is how about a key lime/white chocolate chip cookie? I love these things and I haven’t been able to find a good recipe for them.

Thanks again for your help. Happy 4th!

Well, good luck next time… Try baking ONE cookie first. See if it spreads. If not, then try flattening first (to give it a head start), then baking another ONE cookie. It takes time to do these one-by-one experiments, but saves you (usually) ending up with a whole recipe of cookies that didn’t quite turn out the way you expected.

Surprisingly enough, I just did a key lime cookie recipe and it’s ready to appear here one of these days… no white chocolate chips, but they’d certainly be an option. Gee, now I’ll have to go back and do them AGAIN. Sigh… tough work. ;) - PJH

]]> By: Jennifer http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-1963 Jennifer Wed, 02 Jul 2008 21:49:46 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-1963 Hey PJ - Thanks for responding; but I don't see any yeast in the fudge drop cookie recipe....did I miss something?. Thanks again for your help. I have one other question. Is there a place we can submit requests to the baker's banter? <strong>Whoops, Jennifer - I was moving too fast, thought we were on the sugar cookie recipe (Crystal Diamonds). Could be you used too much flour (did you measure by the "sprinkle into the cup, sweep off excess" method, or by weight?). Or not quite enough sugar (sugar helps cookies spread). Or maybe your oven wasn't quite hot enough, and they set before they spread. Or you used medium or smaller eggs? Or maybe the chocolate was more acidic than most? Gosh, could be a lot of things... tough to diagnose. Do any of these questions spark any ideas? As for submitting a request - submit away, right here. I'm always interested in what people would like to see. Thanks-PJH</strong> Hey PJ - Thanks for responding; but I don’t see any yeast in the fudge drop cookie recipe….did I miss something?. Thanks again for your help. I have one other question. Is there a place we can submit requests to the baker’s banter?

Whoops, Jennifer - I was moving too fast, thought we were on the sugar cookie recipe (Crystal Diamonds). Could be you used too much flour (did you measure by the “sprinkle into the cup, sweep off excess” method, or by weight?). Or not quite enough sugar (sugar helps cookies spread). Or maybe your oven wasn’t quite hot enough, and they set before they spread. Or you used medium or smaller eggs? Or maybe the chocolate was more acidic than most? Gosh, could be a lot of things… tough to diagnose. Do any of these questions spark any ideas?

As for submitting a request - submit away, right here. I’m always interested in what people would like to see. Thanks-PJH

]]> By: Jennifer http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-1939 Jennifer Tue, 01 Jul 2008 03:02:32 +0000 http://blog.kingarthurflour.com/2008/05/18/a-brownie-by-any-other-name/#comment-1939 I baked these this evening. While they tasted great and got shiny mine never got flat....they were puffy! Any ideas? I just discovered this web site and I love it. It is like going to baking school online! <strong>Jennifer, mine get kind of puffy if they're rolled just a bit too thick. It's challenging to roll them really thin, but it does make a nice, crisp, flat cookie. Other than that... what kind of yeast did you use? - PJH</strong> I baked these this evening. While they tasted great and got shiny mine never got flat….they were puffy! Any ideas? I just discovered this web site and I love it. It is like going to baking school online!

Jennifer, mine get kind of puffy if they’re rolled just a bit too thick. It’s challenging to roll them really thin, but it does make a nice, crisp, flat cookie. Other than that… what kind of yeast did you use? - PJH

]]>