Well, it was about time I made something awful. Haha, you can't win every time, it's a fact of life. And it gives you good stories to tell, yes?
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| I stole these from the dining hall. |
I've been itching to bake for days now, but I have no eggs or butter (going to the store tomorrow, thank goodness). So I was browsing the internets, looking for a way to cook mochi, when I stumbled upon this youtube channel called The Daily English Show. I'm pretty sure it's geared towards Japanese people trying to learn English. The host has an awesome New Zealand accent. Check it out. Anyway. One of their videos was this recipe for something called Choco Rice Nom Nom Slice.
After I finished giggling, I decided to attempt to make them, since hey, they contained no eggs or butter. And um....they were not good. Maybe I did something wrong, but they were quite dry. So dry. I was disappointed to let down the people eagerly awaiting baked goods, but for me, the process is more satisfying than the eating. I'm cooking with friends later in the week, and one of these was requested. So I'll redeem myself.
I'm not going to post the recipe initially, since it wasn't very good, but if you want to try it for yourself, leave me a comment and I'll add it on here. Also, if you know of any good butter and eggless recipes, let me know!
I so would have had to try something with the title Choco Rice Nom Nom Slice. ;)
ReplyDeleteWell if you'd like the recipe....it's quite easy. Here.
ReplyDeleteMix 1/2 cup oil with 1/2 brown sugar and 2 Tbs water. In a separate bowl mix 1 1/2 cups flour and 1/4 cup cocoa. Add wet to dry, and stir in a cup of puffed rice cereal.
Pour the contents onto a cookie sheet lined with parchment paper. Form the whole thing into a rectangle, patting it down and making clean edges.
Bake for 15 minutes at 350 degrees. Cool slightly. Then, melt about 1/2 cup chocolate, and pour over the bar. Freeze until chocolate is hard, and cut into small squares.
Happy Belated Birthday Rebecca. I stumbled onto your blog and couldn't resist reading about someone else's failures considering some of the monumental ones I have made over the years, and I've had a lot more time to make them than your very young 20 years. Too many to discuss at this point! So don't feel bad, even those of us who have been cooking longer than you have been alive still make them.
ReplyDeleteAnyway, in answer to your request for butterless, eggless recipes I remembered a recipe from the great depression that I have, and decided you may like it. Hope you enjoy it.
Eggless, Milkless, Butterless Cake
1 c. water
1 c. brown sugar
1 c. raisins
1/3 c. shortening {such as crisco. do not substitute oil it doesn't work}
1/2 tsp. cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/8 tsp. salt
put in saucepan and boil for approximately 3 minutes or until raisins are plump.
Allow to cool.
Meanwhile mix together:
2 and 1/2 c flour
1 tsp. baking powder
1/2 tsp. baking soda
combine liquid and dry ingredients just until well mixed and pour into a greased 9x13" pan and bake in a preheated 350 deg oven for approximately 45 min or until toothpick inserted in center comes out clean.
This is rich enough you really do not need frosting. dust with powdered sugar if desired.
Enjoy Rebecca!
Wow, thank you so much! I'll have to try this at school sometime!
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