|Photo: crutches ready to go back into storage, hooray!|
|Photo: Egg-topped Kale and Red Pepper Taco|
|Photo: Hearty Tuscan Bean and Kale Soup|
|Photo: Greens with chicken, feta, blueberries and pomegranate seeds with a sweet vinaigrette|
Brownies are easy to make, whether from scratch or from a boxed mix, right? I went with a new-to-me box mix, eager to try out a silicone baking pan designed for mini brownies, blondies and bars. The directions on the packaged brownie mix called for lining a baking pan with parchment or foil for easy brownie removal - uh huh, I'll bet you see this one coming. I carefully cut strips of foil to fit inside each cup and extend up the sides, then sprayed each one lightly with cooking spray. This was tedious work and I quit early, leaving 4 mini cups without foil. Gold star for effort, if not for brilliance.
The brownies looked good, smelled divine, and tested our will power as they sat cooling on a baking rack. Next they tested my patience as they clung to each square cup in the silicone baking pan. The 4 brownies without foil wrappers broke apart into large, layered chunks; tasty but not pretty. The brownies with foil stubbornly clung to both silicone and foil. It took long minutes of grumpy muttering, picking away with knife and fingernails, for the cook to separate food from foil. In the end we piled brownie bits in bowls and covered them with whipped cream for a dessert-with-a-story, a funny memory to share among friends.
In my kitchen you will find a barely used silicone mini brownie pan looking for a new home. Would anyone like to adopt it?