Wednesday, March 21, 2012
picture taking
http://gadgetwise.blogs.nytimes.com/2012/03/14/six-tips-for-better-portraits/?nl=technology
Thursday, February 23, 2012
Thursday, February 16, 2012
Thursday, February 9, 2012
Wednesday, February 1, 2012
Brownie Recipe from Breadbeckers
8 oz.-pure Cocoa Powder
1 cup-butter or margarine
5-eggs
3 cups-sugar, Succanat (or equivialent), or honey.
2-1/2 cups of your favorite nuts, pecans, walnuts, cashews, etc...
1-1/2 cups freshly ground soft white wheat
1 Tbsp-pure vanilla extract
1 tsp-salt
(for a 'cakier' textured brownie, add 1/2 tsp each of baking soda and baking powder)
Pre-heat oven to 375 degrees. Grease a 9 x 13 square pan.
Melt cocoa and butter together in a saucepan over low heat. Set aside.
In your mixer, beat eggs, sugar, and vanilla on high speed for 10 minutes. Add cocoa mixture, flour and salt until just mixed. Stir in nuts by hand.
Pour the mix into the baking pan and bake at 375 degrees for 30-45 minutes, or until a toothpick inserted in the middle comes out clean. DO NOT OVER BAKE! Allow to cool. You can frost them, but it is not necesary.
On a chocolate lover's scale from 1 to 10, this comes out at around 11.5!
Bon Apetit!
1 cup-butter or margarine
5-eggs
3 cups-sugar, Succanat (or equivialent), or honey.
2-1/2 cups of your favorite nuts, pecans, walnuts, cashews, etc...
1-1/2 cups freshly ground soft white wheat
1 Tbsp-pure vanilla extract
1 tsp-salt
(for a 'cakier' textured brownie, add 1/2 tsp each of baking soda and baking powder)
Pre-heat oven to 375 degrees. Grease a 9 x 13 square pan.
Melt cocoa and butter together in a saucepan over low heat. Set aside.
In your mixer, beat eggs, sugar, and vanilla on high speed for 10 minutes. Add cocoa mixture, flour and salt until just mixed. Stir in nuts by hand.
Pour the mix into the baking pan and bake at 375 degrees for 30-45 minutes, or until a toothpick inserted in the middle comes out clean. DO NOT OVER BAKE! Allow to cool. You can frost them, but it is not necesary.
On a chocolate lover's scale from 1 to 10, this comes out at around 11.5!
Bon Apetit!
Friday, January 13, 2012
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