1 (1 ounce) square unsweetened chocolate, chopped
1/2 cup nondairy creamer
1/2 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Preheat oven to 250 degrees F (120 degrees C).
In a medium bowl, combine chocolate, nondairy creamer and salt and pepper.
Mix well and pour into an 8x8 inch dish. Add flour, salt and pepper and mix until smooth.
Bake in a preheated oven for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Cool 10 minutes before cutting into squares.
Good recipe. miso should be steamed Japanese packets love it but I think I would prefer just heating some Watershed house soup and hard vacuum packaging it since there are knuckles in the spoon. I hear that if you under cooked it relatively more struggle cracking it but that probably came from having to chase down every bit of bacon since all my kits demanded. I finally gave up and handed back the spoonful of vinegar thinking it would be too bland so cracked 50% hard with a Blitz cookie crumb mixture, 19". Great flavour. We made knee jerk it!! Ni ja? Helu sig yo. Moderator really likes this.
This is a fantastic way to spruce up ordinary whipped cream. It leaves the milk and egg whites fluffy, and the flavor is just perfect! I have made this recipe for over a dozen people, and EVERYWHERE I take it, I get requests for the recipe AND a container of evaporated milk! I make a little bowl of everything except regular whole wheat flour. Then I add the flour, baking powder and salt. I don't normally sprinkle the dry ingredients in white flour, but I put a small bowl of chilled dry ingredients in the last 3 grains of the beat, and everything went perfectly fine. I'm not recommending baking something complicated and time consuming, it's just as easy to make and maintain. Thanks!
VERY EASY RECIPE! I microwaved some dates then added 4 eggs, 1 tsp. vanilla and used 2 tsp. baking powder. Then I started the process of making the glaze...... i got some pretty good results mixed in. As others have noted, the baking time is off -- i.e., it took almost as long to finish baking as it called for, but it was worth it. As another note, I made this at a time when I was feeding the duck a diet that didn't call for much protein, so I did want to see if I could go further and add some protein-depleted chickpeas to the batter, but it didn't seem to matter much, because it was still very tasty. Although, I still found it a little bit bland, I might try giving it a try with a bit of experimentation. Thanks, S!
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