The Clueless Baker: Learning to Bake from Scratchby Evelyn Raab
Baking is fun. Really, it is! Not only does it make your kitchen smell wonderful, but anything you bake at home will taste a zillion times better than something you buy. This collection of truly mouth-watering recipes is for anyone who thinks that their oven looms before them, as dark as an abyss, waiting to devour, doom and ruin anything and everything that dares enter its sacred domain.
The Clueless Baker includes more than 100 tried, tested and true baking recipes as well as all the basic baking know-how needed, including the Essential Clueless Baking Cupboard, The Eleven-Step Baking Program, and emergency substitutions and equivalents. It's amazing what a great collection of delicious (and reliable) recipes, a good attitude and simple, no-nonsense tips and hints will do for the fearful baker. And, at the end of it all, there is something delicious to eat -- a scrumptious treat you made by yourself -- and isn't this, after all, the point of baking?
- Firefly Books, Limited
- Publication date:
- Edition description:
- Revised and Updated
- Sales rank:
- Product dimensions:
- 6.90(w) x 9.90(h) x 0.80(d)
Read an Excerpt
Dastardly Double Fudge Brownies
These brownies are thick and fudgy and positively dastardly. They really need no frosting, but if you insist, you can slather them with Chocolate Ganache Glaze (see page 166) or Creamy Chocolate Frosting (see page 162) when they're completely cool. Like they'll last that long.
- 4 squares (1 oz/28 g each) unsweetened chocolate
- 3/4 cup - 175 mL - butter
- 1 1/2 cups - 375 mL - granulated sugar
- 3 eggs
- 2 tsp - 10 mL - vanilla
- 3/4 cup - 175 mL - all-purpose flour
- 1/2 cup - 125 mL - semisweet chocolate chips
- 1/2 cup - 125 mL - chopped walnuts (optional)
- 3/4 cup - 175 mL - butter
Preheat the oven to 350° F (180° C). Grease an 8-inch (20 cm) square baking pan. Set aside.
In a medium-sized saucepan melt together the chocolate and the butter over low heat, stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.
With a whisk (or an electric mixer on low speed) beat in the sugar, then add the eggs and vanilla, and continue beating until smooth. Stir in the flour, mixing just until it disappears into the batter, then add the chocolate chips and walnuts (if you're using them). Mix well and pour into the prepared baking dish. Bake for 35 to 40 minutes, until set but not dry (a toothpick poked in the middle of the pan should come out with a little bit of stuff clinging to it). Don't overbake -- it will ruin the fudgy effect.
Makes 25 utterly dastardly brownies.
Ack! I wrecked my chocolate!
Did you splash water into the chocolate you were melting? And now you're sorry -- it's all seized up into icky, clumpy bits that will not go away. Disaster? Well, maybe not. Here's how you may still be able to rescue your ruined chocolate.
For each 1-oz (28 g) square of chocolate (or equivalent amount of chocolate chips) that has been tragically wrecked, add 1 tsp (5 mL) vegetable oil or solid vegetable shortening, and place back over hot water, stirring until smooth. Don't use butter or margarine because they contain water and will only make matters worse.
And be more careful next time, will you please?
Meet the Author
Eveyln Raab is the author of the popular column Cooking with Kids that has been appearing in Today's Parent magazine for ten years. She attributes her culinary expertise to her teenage sons. She is the author of the best-selling Clueless in the Kitchen and The Clueless Vegetarian.
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