Little Tips that Work, #1
May 1st, 2008 by Marilyn
Let’s say you are making brownies for a crowd, or you’re taking a cookie tray somewhere, and you’d like something a little different. Easy, but different.
Here is what we do:
Make enough brownie batter for a generous half-sheet pan (or 11 x 15″ jelly-roll pan) – add some cold coffee or espresso for extra oomph.
In a small bowl, mix Skor Toffee Bits or Heath Bar Baking Bits with chopped almonds, pecans, or hazelnuts. Sprinkle nut-candy mixture over half the brownie batter, pressing lightly to adhere, and leave the other half plain. Bake, and cut each side into squares or shapes.
Of course any brownie is good by itself, but now you’ve got two, with names -Toffee Almond Brownies and Espresso Brownies – you’re a genius! Two looks, two tastes, two textures, for the price of one pan. That crowd will think they’re in brownie heaven.
My apologies to readers who have seen this tray before.
But it’s not too hard on the eyes. That reminds me…I need to make some rugelach.
No apologies needed, I can look at that tray for hours.
Yum-my!
Would you share your brownie recipe? I have yet to find a recipe that tastes better than the box mixes.
What type of cookie press do you have? I had one that didn’t work well… for me. I sold it at a yard sale.
Carol, I will get to the recipe – but it’s true, many mixes work great with a little added oomph. I’m not beneath doctoring one, but I do have an especially nice brown sugar-coffee brownie that I’ll share soon.
Jenni – I use a pastry bag to pipe cookies. You need a large, heavy bag with big open metal tips, and it takes practice – but once you know how, you can pipe a million cookies fast. In a bakery setting, it’s essential – cookie presses are cute, but don’t give the same kind of detail. Maybe give it a try? I think I feel a demo coming on.
Never thought of that, piping cookies.
(Light Bulb moment)
(Or, maybe a blonde moment)