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Fb2 Baked Chicago's Simply Decadent Brownies Cookbook ePub

by Pamela Smith,Kat Riley,Harvey Morris

Category: Desserts
Subcategory: Food and Cooking
Author: Pamela Smith,Kat Riley,Harvey Morris
ISBN: 0615727425
ISBN13: 978-0615727424
Language: English
Publisher: Baked Chicago; 1st edition (November 13, 2012)
Pages: 70
Fb2 eBook: 1582 kb
ePub eBook: 1784 kb
Digital formats: lrf rtf doc txt

And you're going to love making them with Baked Chicago's Simply Decadent Brownies Cookbook as your guide.

And you're going to love making them with Baked Chicago's Simply Decadent Brownies Cookbook as your guide. These recipes are easy to follow and simple to execute.

Start by marking Baked Chicago's Simply Decadent Brownies Cookbook as Want to Read .

Start by marking Baked Chicago's Simply Decadent Brownies Cookbook as Want to Read: Want to Read savin. ant to Read.

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Perfect for sharing or indulging yourself, these mouth-watering recipes are a special treat for any occasion.

Baked Chicago's Simply Decadent Brownies Cookbook. Harvey Morris, Pamela Smith, Kat Riley.

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Harvey Morris (Morris, Harvey). used books, rare books and new books. Baked Chicago's Simply Decadent Brownies Cookbook: ISBN 9780615727424 (978-0-615-72742-4) Softcover, Baked Chicago, 2012. The Gulf War: Its Origins, History and Consequences. Find all books by 'Harvey Morris' and compare prices Find signed collectible books by 'Harvey Morris'. Baked Chicago's Simply Decadent Brownies Cookbook. ISBN 9780615727424 (978-0-615-72742-4) Softcover, Baked Chicago, 2012. by John Bulloch, Harvey Morris. ISBN 9780413613707 (978-0-413-61370-7) Hardcover, William Heinemann Ltd, 1991.

People love eating brownies. And you're going to love making them with Baked Chicago's Simply Decadent Brownies Cookbook as your guide.

People love eating brownies. And you're going to love making them with Baked Chicago's Simply Decadent Brownies Cookbook as your guide. Author Harvey Morris shares tried and true - yet unusually decadent - brownie recipes that will turn on the taste buds of your family and friends. These recipes are easy to follow and simple to execute, with each recipe fitting on a single page and without creating a sink full of dirty pots and pans!   Your guests will literally squeal with delight when you serve them the Bacon & Salted Caramel Brownies or the Marshmallow Pretzel Crunch Brownies. Your family will beg you to make the Deconstructed S'Mores Brownies or Chipotle Chocolate Brownies for Sunday dinner. And when your significant other tastes the Dark Chocolate & Raspberry Liqueur Brownies, well let's just say you'll be calling the shots.   Filled with rich, colorful photographs and invaluable tips (aka Brownie Points), Baked Chicago's Simply Decadent Brownies Cookbook is a collection of deliciously simple recipes that every home cook will turn to again and again.   Featured Recipe: Bourbon, Bacon & Pecan Brownies   Ingredients 6 slices of bacon2 c all-purpose flour1 t salt10 oz dark chocolate, chopped1/2 c pecans, chopped2 T unsweetened cocoa powder1/2 c butter4 eggs1 c granulated sugar1/2 c dark brown sugar3 T bourbonDirections      In medium skillet, cook the bacon until crispy. Reserve 1/4 cup of the bacon fat and set aside. Let bacon cool and chop roughly. Set aside.   Preheat oven to 350° F.  Lightly grease bottom of a 9x9-inch baking pan with butter or shortening.   In medium bowl, mix together flour, cocoa powder and salt. Set aside.   In large heatproof bowl set on top of small saucepan of simmering water, melt dark chocolate and butter. Stir constantly, until smooth. Remove from heat and cool slightly.   With electric mixer on medium-low speed, beat eggs, granulated sugar, and brown sugar until frothy (about 1 minute). Beat in melted chocolate mixture, bourbon and reserved bacon fat. Fold in flour mixture and pecans, just until combined.   Spread the batter in the prepared baking pan. Sprinkle bacon on top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out nearly clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 brownies.
Comments to eBook Baked Chicago's Simply Decadent Brownies Cookbook
Fog
Well, now that I have gotten past the buttermilk brownies! I made those a few times and if you love a cakie moist brownie then you have to try this recipe. The Cappuccino brownies are thick and fudgie, which I also love in a brownies you can taste the hint of cinnamon and nutmeg. Now for those Peanut butter brownie, to quote the guy's that I gave them a taste "wow". That crunchy peanut butter and the chocolate always will be a perfect match, they are also really an unbelievably light brownie. Now for my most recent batch of brownies out of the oven Dark chocolate and rasperry liqueur instead of a raspberry liqueur I used Baileys Irish cream you could smell that Baileys as they came out the oven. There is no mistaken that there is Baileys in those brownies, delicious! (They mentioned chocolate chunks in the recipe but don't really say what to do with them in the recipe I assumed fold them in.)
My next batch will be ginger bread brownies, my kitchen smells amazing at the moment.
If you love brownies this is a great book, and the recipes are easy and quick to mix up. So easy to mix up I never turned on the kitchenaid mixer.
I also plan to convert some of these to gluten free for my mother, we will see how that goes. The small amount of flour used in the recipes make them good candidates for converting.
Vuzahn
I have always been more of a cook then a baker - mostly because baking requires you be more exact about measurements and seems a lot harder to me. I picked this cookbook because it seemed like something that even I could manage! I tried two of the recipes so far- the dark chocolate and raspberry liqueur brownies (I love love love dark chocolate) and the peanut butter whirled brownies (I also love chocolate and peanut butter) and I am happy to say both turned out and got rave reviews. They looked and tasted impressive but the directions were easy to follow and didn't require me to purchase a lot of special ingredients that I would never use again. Definitely a good purchase for me.
Shalinrad
I'm not a huge brownie fan, but I've gone a bit brownie mad since getting this book. The recipes are easy to make and delicious. The deconstructed s'mores brownies are in much demand--my children and their friends think they are great. I personally loved the ginger brownies (zingy!). I'm going to make time to try all the varieties in the book because I know there will be no clunkers. Mr. Morris has clearly taken a lot of time to make sure these recipes work well. I was fortunate enough to get this e-book for free, but the paperback version is at the top of my to-buy list. It is well worth the $9.25 price. I hope Mr. Morris publishes another cookbook soon.
Nafyn
Not only pics but good food photography. This has been an ongoing rant in my reviews of authors
giving us cookbooks that are all prose and no pics. This author makes the brownies even more decadent
by giving us great pics of almost everyone of his reccipes.

My only beef is with the price. Since this cookbook is short I would have priced it at $2.99 but since he says
that all the profits go to profits, it is a minor beef. The recipes are original and truly decadent, this from a guy
who has a recipe for decadent QUADRUPLE CHOCOLATE CHEESECAKE WITH A GROUND ALMOND CRUST
Nightscar
I've been baking brownies since I was a girl and when I lived on Chicago's south side, I loved a frosted brownie in a store for which I'VE never found the recipe. That recipe is not here either, but there are s ome very interesting brownies and also some that dont interest me. The ones I'd like to try are: turtle brownies, butterscotch brownies, buttermilk brownies, german chocolate, dark chocolate flourless, brownie cookies, cookie crunch. Some others don't appeal to me but they do seem unusual such as: banana cream brownies, root beer, pumpkin pecan, gingerbread, chipote, apple caramel, toffee shortbread, bacon and salted caramel, bourbon, bacon and pecan, stout glazed brownies. If you are into brownie receipes, this is a good book to go through.
Macill
One day last week I fetched up the mail to find a copy of Baked Chicago's Simply Decadent Brownies Cookbook as a gift from author Harvey Morris, who knows there is nothing Grandma likes better than a good pan of brownies. Little did Harvey know that I spend most Saturdays baking with my youngest daughter and that one of his definitely decadent brownie recipes would be first on the list!

As it happens, my son-in-law is a pretty special guy and a brownie aficionado. He's very good to me. Hauls my groceries and my garbage, hangs my plants and curtains, even does my laundry now and then, so I try to reciprocate in ways like keeping his lunch box full of goodies. I've had a bit of a learning curve over the years though, because my son-in-law can be a bit picky and is very much a purist. No mushrooms. No nuts - ever. Not long ago I made some Peanut Butter Cookies using almond butter instead of the peanut butter. He was happily munching away until he overheard me tell my daughter that the peanut butter wasn't peanuts. OOPS! (You've never seen a perfectly good cookie hit the garbage can so fast!) So, my daughter and I were a teeny bit concerned when we decided to make Harvey's Bacon and Salted Caramel Brownies. Understandably so.

Baked Chicago's Simply Decadent Brownies Cookbook is a small book, just 33 recipes, every single one of which is decadent, some downright over the top! The recipes are well laid out (Harvey believes in "everything all on one page") and the print is big enough for all but the legally blind to see without their glasses on. The directions were clear and easy to follow.

I did have one point of confusion. Harvey calls for "dark chocolate" in a number of recipes without really specifying just what he means by "dark chocolate" so I wrote to him and asked. I got an almost instant reply, which is worth quoting

"Great question, Grandma. In the US, "dark chocolate" has started to mean a range of products.

Typically, dark chocolate has a higher percentage of cacao beans (which means less sugar and less sweet). As long as the product is not marked as milk chocolate or white chocolate, it could "potentially" fall in the range of dark chocolate, including bittersweet, semisweet and dark chocolates. Any of the recipes in the cookbook have a fair amount of interchange based on your preference.

Personally, I like to use Ghirardelli semisweet or bittersweet chocolate chips/chunks for most recipes, or chop up a baking bar."

I used a box of bittersweet chocolate that happened to be handy. The Bacon and Salted Caramel Brownies were scrumptious, though so rich that we cut them into one-inch squares instead of the 2x2 the recipe calls for. With an eye to those Almond Butter Cookies, we decided that the better part of valor was to simply not mention the bacon or anything else that happened to be in the brownies until judgment had been rendered. Half a pan-full later we let the cat out of the bag about the bacon. My son-in-law the brownie purist says "I liked them. They were a little strange with bacon on them, but I liked them." My daughter tells me that the brownies she took home are gone, so I guess you could call that a Hit.

There are pictures, though in all honesty I sometimes had trouble matching the picture with the recipe it stood opposite from. One picture clearly shows a brownie with chunks of milk chocolate opposite a recipe with no such ingredient. Another shows a bar with a layer of what appears to be jelly - nowhere near the Peanut Butter and Jelly Brownies - and the photo that is alongside the Spicy Cinnamon Hazelnut Brownies clearly has walnuts on top. Captions would have been nice but never mind - they all look good.

One final note: 100% of the net proceeds from this book are going to two great causes dear to Harvey's heart - the Greater Chicago Food Depository and PAWS Chicago.
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