Baking With Anna Olson
Whether it is good news or bad, I have always found joy or solace in baking. So I return once more to my trusty cookbook, which has now seen better days. It is very well-loved, to say the least. In an attempt to balance my love of baking and the fact that I am, in this current situation, mostly baking for one, I have decided to try making a recipe from “Back to Baking” once every two weeks.
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There is one recipe in the book that I looked at and perused many times over the past two years. However, I could never bring myself to do it. Even though the title of the recipe sounds delicious, as soon as I came across one ingredient in the recipe, I couldn’t do it. That ingredient is… mayonnaise. I strongly dislike mayo, except in tuna sandwiches and crab salad, where it belongs, and could not fathom doing a dessert with mayonnaise! It was against my core beliefs. Mayo, in a brownie? Why?
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Some people are not as fortunate as others and are gluten-intolerant or even allergic. What made me grasp how much gluten is present is that whenever I bring baked goods to work, which is pretty often, a friend of mine who is gluten-intolerant can never eat anything I make. I told her I would make her a dessert that she could actually enjoy one day, so these chewy gluten-free brownies are for her.
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Brownies are probably one of the most universally loved desserts. Understandably. They mostly consist of chocolate, butter and, often, nuts. The simplicity of this type of dessert is what makes it so well loved. The twist in Anna’s recipe includes whole wheat (to make us feel a little less guilty of eating these delicious brownies), coffee and a cream cheese frosting. I really enjoyed making and eating these brownies.
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Valerie 