Re: Food for Thought (and Discussion)
Posted: May 14, 2017 2:53 pm
Not I, fk.
I haven't had much time for culinary adventures the past couple of months, but three observations...
1. You can make a pretty tasty flourless chocolate cake from a very starchy purple sweet potato. I'd had one sitting around for a couple months and didn't know what to do with it because the other one I bought was so dense and starchy it wasn't much good for eating. Perfect for baking, though! I need to keep experimenting with this idea and get a written recipe hammered out.
2. You can substitute at least 1/3 of the powdered sugar in chocolate frosting with unflavored whey protein, so long as the whey protein tastes good on its own (i.e. undenatured). One of these days I'm going to open a bakery for bodybuilders if I keep this up. Obviously, I'm not sure how long it's safe at room temp since the sugar content is lower.
3. 1 boxed brownie mix + 1 boxed chocolate cake mix = 1 happy brother on his birthday. I wanted to make something for him from scratch (preferably this, which looks delicious), but I ran out of time last month. Interestingly, the combined boxed mixes (which I halved, or else we would have had way too much cake) separated slightly when baking, resulting in a fudgier layer and a neat look when the cake was cut. It reminded me of some magic cake recipes that I ran across about a month ago. Has anyone ever tried a recipe like that?
I haven't had much time for culinary adventures the past couple of months, but three observations...
1. You can make a pretty tasty flourless chocolate cake from a very starchy purple sweet potato. I'd had one sitting around for a couple months and didn't know what to do with it because the other one I bought was so dense and starchy it wasn't much good for eating. Perfect for baking, though! I need to keep experimenting with this idea and get a written recipe hammered out.
2. You can substitute at least 1/3 of the powdered sugar in chocolate frosting with unflavored whey protein, so long as the whey protein tastes good on its own (i.e. undenatured). One of these days I'm going to open a bakery for bodybuilders if I keep this up. Obviously, I'm not sure how long it's safe at room temp since the sugar content is lower.
3. 1 boxed brownie mix + 1 boxed chocolate cake mix = 1 happy brother on his birthday. I wanted to make something for him from scratch (preferably this, which looks delicious), but I ran out of time last month. Interestingly, the combined boxed mixes (which I halved, or else we would have had way too much cake) separated slightly when baking, resulting in a fudgier layer and a neat look when the cake was cut. It reminded me of some magic cake recipes that I ran across about a month ago. Has anyone ever tried a recipe like that?