@amehzinggrace@elimanningface@tinamarie1974 Would you be shocked to learn that I enjoy baking cookies from scratch? But I almost always make brownies from a box? And I have a drawerful of Pillsbury dough in the refrigerator because sometimes you need a cookie in under 15 minutes and I was hoarding?
@amehzinggrace@elimanningface@sammydog01 not at all suprised. I do both homemade and from scratch. It depends on my mood. ALSO I may have bought like 96 pieces of cookie dough during a woot off. Lets see if it gets baked or snacked on raw. Yummy!!
i don’t bake very often, but when i do it’s usually from scratch. i just enjoy learning how to do things and i also often already have the ingredients.
that said, although i haven’t had occasion to use it in a long time, boxed cake mix is very good and cost effective if you’re in a pinch. especially funfetti. i also prefer boxed pudding mix to from scratch.
Both. Just depends on how much effort I feel like putting into it. I also seem to prefer boxed brownies to home made ones (at least ones I’ve made). They always just seem to be richer and gooier. And honestly if I just want to make cupcakes I’m fine with a box mix. I can add things or do home made frosting. No one I feed them to complains they aren’t from scratch, they just want free cupcakes.
This recipe can be found all over the Internet just Google it
Use the larger size pan 9x13 and follow the instructions to the letter
especially follow the instructions about cooling the chocolate and butter mixture and do not put them in the fridge just wait it out with them on the counter
You won’t be interested in any other brownies after you’ve had those
Adding nuts is fine, I wouldn’t add anything else like icing or stuff
that would just detract
recipe is below
If you use a glass pan lower your temperature by at least 25°
also check the brownies frequently while cooking with a toothpick
Get them out of the oven before they’re completely done
they will continue cooking on the counter
Preheat oven to 350°F.
Melt in a glass measuring cup in microwave:
½ cup butter (1 stick)
4 ounces of Baker’s unsweetened chocolate
It seems Baker’s unsweetened chocolate box no longer contains 1-ounce wrapped squares of chocolate. Instead their chocolate is in smaller pieces of 1/4 ounce. So 4 of the new little pieces equal one of the old-fashioned wrapped squares. You will need 16 of these little pieces for the brownies.
Beat until light in color and foamy in texture:
4 eggs (best if at room temperature)
½ teaspoon salt
Add gradually and continue beating until well creamed:
2 cups sugar
1 teaspoon vanilla
With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar. Before the mixture becomes uniformly colored, fold in:
1 cup sifted all-purpose flour (if you don’t sift, use 15/16 cup)
Bake in a 9 x 13 inch pan for about 25 minutes. Cut when cool.
If you are feeling fancy, you can sift powdered sugar over the brownies as our cook above has done. We even have stencils for powdery holiday decorations on the brownies.
@f00l I genuinely PREFER Ghirardelli boxed mix to scratch brownies. I make them in my all-edges brownie pan and don’t feel the slightest bit unhappy that they aren’t from scratch. I make my pancakes from a mix too and have never been bothered by my choices.
I do the cooking at our house, my wife does the baking. There is always a sourdough bread, cookies or brownies baking. (All from scratch) Even breakfast waffles from an Alton Brown recipe, from scratch. She buys flour in the 10 lb. sacks, 3 or 4 kinds.
One of the most depressing discoveries I made in my 20’s was that it rarely matters. During a weekly gathering my roommate and I hosted, most people reacted with equal enthusiasm to the complicated recipes I baked from scratch and the brownies I threw together from a cheap box mix. I had a few discerning fans of particular recipes. The ones that requested special cakes for their wedding reception or would completely lose their mind if I baked their favorite pie for their birthday. But most people didn’t care at all.
Lately my youngest daughter does most of the baking in our house. She makes some really amazing desserts from scratch and usually she experiments with ingredients in a quest to reduce sugar and/or bad fats in the recipes. (She is just finishing her degree in diet and nutrition and starts her internship in the fall.)
I dislike the lack of nuance in this poll. I think boxed cake mix is a lifesaver in a lot of situations, but if you can’t make scratch brownies or cookies, you’re better off not eating them than having a box version.
Either, depending on how soon I want it or whether I know how to make it.
Here’s my recipe for sourdough bagels.
4 cups all-purpose flour
1 cup sourdough starter
1/2 cup warm water
2 tbsp brown sugar
1 tbsp salt
2 tsp all-purpose yeast (if you’re in a hurry)
Mix water, starter, and yeast and allow to bloom. Mix in remaining ingredients and knead for five minutes (I use a mixer with a dough hook). Cover and allow to rise until doubled in size (60-90 minutes in my kitchen, or overnight in the fridge for a stronger flavor). Punch down and divide into 12 equal parts on a floured baking sheet. Form into bagel shapes however you like, cover, and let rise until doubled again.
In a large cooking pan or skillet, combine 2 quarts water, 1 tbsp each of salt, white sugar, and baking soda, and bring to a boil. Reduce to a simmer, then start boiling the bagels, 45 seconds on each side. Drain on a wire rack. Brush with a beaten egg and add the toppings of your choice. Bake at 425 for 20 minutes or until golden brown. Remove and cool on rack.