MARBLE!

neighbors,
i don't usually mess with marble cakey stuff.
i like it, i just don't ordinarily do it.
so, i done did it.
yeah.
and if i'm being honest?
it was almost expert.
almost.
like, soooo close.
there was just one thing missing,
and i bet i can remedy it next time, for sure.
that's the thing-
i can always improve on everything, so i'm never all the way satisfied-
BUT,
y'all would be a little dissatisfied with these, too.
i'll tell you what went wrong and how to make it right;
but first, check the teleport:

ALL THE MARBLES!
ha.
gluten-free chocolate and vanilla burly bars.
...they look good, for sure.
they needed a scoople of coconut ice cream, though, or the dry-guy texture
was detrimental to full-sized enjoyment.
awwwww, man.
the chocolate drizzles helped a little,
but there just wasn't enough moisture IN the crumb.
i blame myself,
since i didn't use a recipe, and i didn't use nearly enough different flours.
damn me for a fool, y'know?
guys,
whats the number one rule about gluten-free baking?
too much is the right amount.
yup.
for really real.
i was over here doing it wrong.
i won't make the same mistake twice.
i'll give you the recipe, and i'll note where i've amended the mix to make it better.
ok?
ok!
-
*
GF MARBLE BROWNIES!
-
preheat your oven to 375℉
-
grease a 9" x 12" brownie pan
-
in a medium saucepot, over medium-low heat, melt:
1 stick ( 8 T) vegan butter;
1 1/4 cups sugar;
1 tsp vanilla;
1/4 cup unsweetened flake coconut;
1 cup + 3 T non-dairy milk.
-
into that warm wet pot, add:
1 cup bob's gf baking blend;
1/2 cup mama's gf almond blend *i didn't do this, and i should've*;
1/2 cup bob's 1:1 gf ap rice flour;
3 T tapioca flour;
2 tsp baking powder;
1 tsp baking soda;
1/4 cup non-dairy yogurt * again, it needed this to hold more moisture in*;
-
stir it well, and spoon 2/3 into the greased pan.
add 3 T cocoa to the remainder, and blop it on top in an irregular pattern,
then gently drag a knife or spatula through both batters, to pull one into the other.
do NOT overdo it, or it'll just be a dark beige bummer.
you want distinct stripes of each.
that's key.
-
bake the tray for 30ish minutes,
and let it cool completely before turning it out onto a wire rack with paper underneath it,
to catch all the drips and drops of chocolate from the added awesomeness.
mmmmhmmmm.
i used raw cacao butter, raw cacao, vanilla, powdered sugar,
and non-dairy milk to make my drizz'.
i could've just melted choco-chips like a smarty, but i was determined to make it harder,
and not as good, i guess.
i sure showed myself how to complicate everything at once.
the ganache was good,
but those brownies were D R Y.
i see now what needed to happen, and i'll try again, and make it better,
and doo-doo that sh!t right before too long.
i gotta.
i totally hate not being a huge success.
besides, rules is rules,
and we don't end on a failure, man.
*
it's a snow day weekend.
that's weirdly exciting.
we thought this would be a banner weeked of big action at AMPERSAND TATTOO.
instead, it's bound to be a brutal blizzard.
tight.
i guess even when you imagine you're gonna be great,
in reality nature wins and she's just letting you have what's left over.
yikes.
i'll take what i can, and shovel the rest off of my walkway.
it's wintertime in the woodsly goodness, and that means that weather wants to ruin
everybody's good time.
that's fine.
a little ( or a LOT ) of snow is just what happens in the north.
there are worse things-
like my dangerous driveway,
or the even more dangerous one at the studio,
or the falling snow off of my roof-
but, all of that is outside, and i plan on being cozy in a sweater somewhere indoors,
at the Folk Life & Liberty Fortress, or next to the heater at the shop,
but no matter what, i'm gonna enjoy it.
it's happening whether we're happy about it or not,
so pouting only makes it worse.
besides, ANYthing can happen,
and there's something sort of exciting about that no matter what;
never quiet, never soft.....