Following Recipes

Following recipes isn’t for everyone. Some people cook, and follow a recipe closely, reading through them carefully, and checking to make sure they have every single ingredient. There is merit in taking this approach; someone has already made the mistakes, and tried at least a few tests to make sure this is what they want the dish to taste like, and things will turn out properly. When I am baking, I am more likely to have a cookbook, or printed recipe in front of me, I am not an experienced enough baker to wing it, though once you’ve assembled your dough, batter or sponge there is more freedom as you can play around with the ingredients to get the kind of flavors you like. Even changing things from sweet to savory. That being said, I have a hard time following most recipes.

In truth, I often use recipes as research. When I’m making something for the first time I’ll consult trusted sources, from cookbooks to websites, to friends. I like to look at as many options as possible, and then make my own plan.  Even when I do use a recipe I can’t stop myself from changing it. Friday I made brownies to bring to my friend Sarah’s Friday Night Meatballs and I followed the recipe on the inside of the box of the Baker’s Chocolate, or rather, I started out following the recipe.

The recipe called for pecans, but not toasted and I feel pretty strongly that nuts need to be toasted for maximum deliciousness. The recipe claimed to require one bowl, but somehow I managed to use three… When I tasted the batter it was too sweet, so I added some unsweetened cocoa, and some sea salt. The finished product was pretty good, but still a little sweet for me. You can find it below, with my adjustments.

I chalk my recipe editing up to a number of factors. The first is I don’t have all the ingredients called for, so I’ve become a master substituter. Second, I don’t like a particular ingredient, so I reduce or eliminate it. Third, I am arrogant enough to think my way is better (sometimes I am right). Fourth, I saw something in another recipe that sounds really good so I’m adding it. I never edit a recipe to cut calories, fat or anything other than heat (I don’t like things too spicy).  If the ingredient list in a recipe is too long, I won’t even consider it! I like to keep things pretty simple.

Finally, I will add that failing to follow recipes can lead to trouble too. Most complaints about recipes not working properly are because someone decided to leave out an important ingredient, like omitting the fat from a cookie recipe without making the needed adjustments.  You need to make changes judiciously, or you can and up with a disaster on your hands and take-out for dinner. One thing I rely heavily on when researching recipes is timing. And we all know when it comes to comedy and cooking, timing is everything!

Are you a recipe follower? Do you like to experiment with new ingredients or techniques? Will you scrap your plans if you’re missing one ingredient?

Pecan Brownies

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Ingredients

• 4oz unsweetened chocolate (chopped or borken up (I smakced mine on the counter))
• 3/4 cups butter (11/2 sticks)
• 1 1/2 cup sugar
• 3 Large eggs1
• 1 teaspoon vanilla
• 1 cup flour
• 1 cup pecans (toasted and chopped)
• 2 tablespoons unsweetened cocoa
• 1 teaspoon sea salt

Directions

Step 1

Preheat oven to 350F Line a 9x13" pan with foil or parchment paper, so the ends extend over 2 sides to remove brownies Spray or butter foil or paper

Step 2

Put butter and chocolate in a large microwave safe bowl, and microwave for one minute, stir and put back in in 30 second intervals until both are melted (about two minutes total)

Step 3

If you are going for the one bowl method, add sugar and mix well, if you are going to use a mixer put chocolate mixture into a bowl with the whip attachment, and mix in sugar

Step 4

Add eggs one at a time and mix well until each is fully incorporated Add vanilla

Step 5

Add flour and cocoa powder and mix just until flour is incorporated, stir in pecans Pour mixture into pan

Step 6

Bake 25-30 minutes until a toothpick comes out a bit crumby/fudgy, do not overbake. Let cool in pan for five minutes, then remove brownies with edges of paper or foil, and let cool another 30 minutes Cut into 18-24 pieces