photo: Williams Sonoma
There are days I wonder why I even try to cook any other way than what is familiar. With all of the new health items and BMI rules and things we never heard of thirty years ago (and I will point out we were less obese then).
photo: Sunset Magazine
One of my downfalls is sweets...especially sweets with chocolate! I have many of the "one-cup" microwave dessert recipes...from apple cake to blueberry muffins. I found a recipe for a microwave brownie--no milk or egg. I thought I was in heaven!
Photo: YouTube
However...instead of using regular flour, I decided to make a gluten free version with coconut flour. I followed the recipe, measuring out the ingredients and popped the mug in the microwave. I could smell the delectable chocolate and taste its goodness!
After pulling it from the microwave, I allowed it to cool for 2 minutes, as instructed. Piercing it with a fork, I scooped a bite...sigh...only to find a grainy, unappetizing mess! I didn't know that the ratio of coconut flour was different when cooking. You have to alter the recipes quite a lot. It was more work than I wanted to tackle.
I tossed it in the trash and made a regular brownie, smiled, and ate it all--gluten be damned!
photo: YouTube
RECIPE FOR MICROWAVE MUG BROWNIE
1/4 c. flour
1/4 c. granulated sugar
1 Tbsp softened butter
1 heaping Tbsp cocoa powder
dash of salt
1/4 c. hot water
Mix together, but don't over mix it.
Microwave on high for 2 minutes.
Remove and enjoy this guilty pleasure
I truly hate diet food and substitutes, my taste buds scream for the real stuff. When I need to lose a few ponds I rather do portion control and eat more vegetables than eat low-this-low-that food. The cup in the micro brownie sounds yummy and so easy, I'm going to try it :)
Grace Augustine shares an epic cooking fail and a successful recipe on Our Author Gang. If you love one cup brownies, check this out.
No Grace! Why did you do this to me? I have to try these. Yum Yum.
It does take some working out when you are using gluten free recipes. I have been gluten free, for years and there are some recipes that just end up in the trash every time ~ not that I am the greatest of cooks at the best of times! LOL!
Grace Augustine shares an epic cooking failure -- substituting ingredients doesn't always lead to a yummy ending -- and shares a delicious brownie recipe!
Oooooo, chocolate! Oh my, I had no idea the proportions would be different. Thank you for the warning!!
Today on
#OurAuthorGang, Grace Augustine talks about the trials and tribulations of her first attempt at gluten-free cooking, but does treat us to a great recipe for chocolate cake.
I'm pretty gluten free right now, but I am the world's worst baker! That chocolate cake does look great, though.
My daughter and I started a low carb diet in March. Giving up sweets was brutal because I have always had a wicked sweet tooth! For the first month or so we experimented with making "sweets" with Stevia and almond flour. Some of the things we made were okay, but certainly not as good as the real thing. We never tried coconut flour, but almond flour left our treats with the same type of consistency you have described here. We eventually gave up on baked goods. Our new guilty pleasure is homemade ice cream with frozen strawberries and heavy cream. It's easy, low in sugar, and gluten free.
Interesting recipe. I never use microwave ovens anymore. I may use your recipe for my students who attend an After School Club I run.
#OurAuthorGang
Sorry this happened, Grace. It's hard to do substitutions with different ingredients. I'm like you with having a bad sweet tooth. I love coconut flour but have not tried it in brownies. I use it for facial masks. Happy baking.
I've tried some horrible microwave recipes, but now I know how to do it right. Oh, and I think I still owe you a strawberry cake recipe. ;)
Today, Grace Augustine, explains why using an alternative doesn't always add up, in the kitchen.
#OutAuthorGang
Join me today as I share epic cooking fail...Part Deux!
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