Lainie-brownies was [Sca-cooks] Cnn cilantro story

[Huette von Ahrens]

But why are they "Lainie-brownies"?  Did she
give you the recipe?  Are they orange in color or
flavor? Are they filled with slugs? Inquiring 
minds just got to know!

Huette
 
--- Sue Clemenger <mooncat at in-tch.com> wrote:
> Still has a cup of (wheat) flour and a cup of
> dutched cocoa in it, in 
> addition to the pound or so of chocolate chips
> (some of which get 
> melted).  I don't know what the respective
> carbs are for those, as carbs 
> aren't something I watch.
> You probably *could* make them gluten-free,
> though.  I have friends who 
> do low-gluten foods, and one of them's got a
> pretty good brownie recipe.
> I don't know enough about the chemistry of
> cooking to have any idea how 
> a sugar substitute would work--splenda would
> probably do better than 
> Stevia, but that's just a guess.
> --maire, who can eat them just as they are, but
> who has to remind 
> herself that a serving is *one*, and that
> sequential servings aren't 
> fooling anyone!
> 
> Elaine Koogler wrote:
> 
> > But you can substitute stevia or Splenda for
> the sugar...and if you use 
> > bittersweet chocolate, it will be very low
> carb...our South Beach book 
> > has, for phase 2, recipes for chocolate
> covered strawberries and 
> > pistachio bark...both made with bittersweet
> chocolate.
> > 
> > Kiri
> > 
> 
> 
> 
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


	
		
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