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Full Online Book HomeLearning KitchenCookies - Brownies - Fooled You Brownies (eggless)
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Cookies - Brownies -  Fooled You Brownies (eggless) Post by :Jim_mitchell Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2152

Click below to download : Cookies - Brownies - Fooled You Brownies (eggless) (Format : PDF)

Cookies - Brownies - Fooled You Brownies (eggless)

1/2 c. margarine
1 c. water
1 1/2 c. honey
1 tbsp. coffee
1 tsp. vanilla
2/3 c. cocoa
2 1/3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees.

Mix 1/3 cup flour with 1 cup water. Cook until thick and cool completely. Melt margarine and add cocoa and coffee. Whisk mixture thoroughly to avoid lumping. Beat together sweetener, flour and water mixture, and vanilla. Add to carob mixture. Combine remaining 2 cups flour, salt, and baking powder. Add to above ingredients. Bake in a 10 inch square oiled pan for 35 minutes.
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Cookies - Brownies -  Frosted German Chocolate Brownies Cookies - Brownies - Frosted German Chocolate Brownies

Cookies - Brownies -  Frosted German Chocolate Brownies
4 oz sweet chocolate, broken up 1/2 cup butter, at room temperature 2/3 cup sugar 2 large eggs, at room 1 tsp vanilla 3/4 cup flour Frosting: 1/2 cup sweetened condensed milk 1/4 cup butter 2 egg yolks from large eggs 1 cup sweetened flaked coconut 1/2 cup pecans, coarsely chopped 1/2 tsp vanilla Heat oven to 350 degrees. Line an 8 inch square pan with foil, letting the ends extend above the pan on 2 sides. Lightly grease the foil. Melt the chocolate in a double boiler. Beat the butter and sugar in a medium size bowl with and electric

Cookies - Esspresso Ice Cream Brownie Cake Cookies - Esspresso Ice Cream Brownie Cake

Cookies - Esspresso Ice Cream Brownie Cake
Almond Brownie Layer: 3 ounces semisweet chocolate coarsely chopped 1/2 cup unsalted butter, cut into pieces 2 large eggs 2/3 cup granulated sugar 1/2 cup all purpose flour 1 cup slivered almonds Chocolate Mousse: 7 ounces semisweet chocolate, coarsely chopped 1/3 cup milk 2 Tablespoons granulated sugar pinch of salt 1 cup heavy cream Chocolate Glaze: 9 ounces bittersweet chocolate, finely chopped 3/4 cup heavy cream 2 Tablespoons light corn syrup 1 tablespoon unsalted butter 1 tablespoon coffee flavored liqueur Espresso ice cream filling: 1 pint espresso or coffee flavored ice cream, softened Garnish: 3/4 cup heavy cream 1 tablespoon granulated