So last night I got my baking done. Chocolate mint sticks were made. And while it didn't go quite as well as I'd hoped, it was still alright. The baking part was fine. Just standard brownies actually. What makes the item special comes after the baking part is done. But I had to use just egg whites for the brownies instead of eggs because that's all I had, and I had no idea how that effects brownies. I just compensated by using more so they'd be moist.
Continuing on the "that's all I had" note, the toppings for these brownies required margarine and butter, but all I had was Smart Balance. "That should be fine!" I said to myself. But no, not really. Granted it tastes just fine, and my coworkers feel like they can have more because it's made with egg whites and Smart Balance (it's practically health food, right!?), but the mint layer was thin when it should have been thick and the chocolate layer was thick when it should have been thin. And the mint layer just wouldn't firm up like it's supposed to. So it's messy. Much messier than usual. But my coworkers don't seem to mind at all.
Chocolatey-minty goodness triumphs in the end. Yay!
Originally posted on stretts.vox.com