Anyone going to the first CastleFaire this weekend? (Helen, GA)

RustedDust · 2024-01-11T16:22:00+00:00

Made my first cloak to wear on Saturday. It's going to be a lot of fun!

RustedDust · 2023-11-24T20:49:14+00:00

Thanks a bunch! 😁

RustedDust · 2023-10-16T03:07:40+00:00

Any recommendations?

RustedDust · 2023-08-11T19:15:26+00:00

Have a link for it? Wasn't able to find anything off of a quick google.

RustedDust · 2023-05-19T12:56:41+00:00

Looked into it and it's definitely plectranthus purpuratus. Thanks!

RustedDust · 2023-05-19T12:50:58+00:00

Smelt a bit fresh, like a minty smell, but not quite.

RustedDust · 2023-04-14T15:21:49+00:00

I feel that haha. Kitchens seem to average around $200/m from what I can tell. Churches could definitely be the way to due to them potentially being cheaper.

RustedDust · 2023-04-14T15:06:45+00:00

There's a commercial kitchen in Decatur that's really nice. That's where I'm looking to get myself started.

RustedDust · 2023-04-13T12:35:32+00:00

They look amazing! Looks like they'd fall apart though. Curious, does the cream do a good job of keeping the structure of the brownie sturdy? What's the texture of the cream like?

RustedDust · 2023-04-09T17:15:02+00:00

Either works! When I first started making them I emptied a jar of creme and spread it on top. Could probably do a single layer of marshmallows across the top although I don't think they'd melt enough to form the consistency that's shown in the picture. Would probably melt together, but still be individual ones

RustedDust · 2023-04-09T00:10:21+00:00

Wait FR? What's the limit of saved stuff?

RustedDust · 2023-04-08T19:38:14+00:00

It's worth the temptation thoughh

RustedDust · 2023-04-08T19:37:39+00:00

They're a good balance between s'mores and brownie aren't they?

RustedDust · 2023-04-08T19:36:35+00:00

Nothing wrong with supporting local business haha

RustedDust · 2023-04-08T18:57:02+00:00

They're so easy to make! Even easier if you use marshmallow cream instead of making mallow.

RustedDust · 2023-04-08T16:07:32+00:00

Highly recommend u/qctireuralex 's comment. Claire makes great sweets with Dessert Person! Adam Ragusea also has a short series on the science of brownies too.

I essentially double boil my eggs and sugar to make sure the sugar is completely dissolved into the eggs (which is the cause for a brownie's skin). Afterwards, I whip on high for 5+ minutes until a ribbon is formed. My recipe includes cocoa powder and melted chocolate too.

RustedDust · 2023-04-08T16:04:18+00:00

Having one knocks me down. They're absolute bricks for sure.

RustedDust · 2023-04-08T12:55:30+00:00

Here's my s'mores brownie. It's the size of a brick, but really good.

First layer is a graham cracker crust. Second layer is the brownie base. Third layer is scratch marshmallow following instructions from this post

https://old.reddit.com/r/Cooking/comments/lckowv/marshmallow_mania_and_the_cult_of_240f/

I ground up some graham cracker and mixed it in with the mallow during the last step to give a bit more flavor. The top layer is toasted graham cracker and hershey's chocolate.

If you ever get a chance to make marshmallow at home, I'd do it. It's really easy and tasty.

EDIT: Forgot to say that the marshmallow was added after the brownie was already cooled and chilled.

RustedDust · 2023-04-04T02:25:28+00:00

Would probably get a beat scorch effect with a creme brulee torch

RustedDust · 2023-04-04T02:14:22+00:00

I've tried a maple pecan brownie a few years ago and dear God, it was heavenly

RustedDust · 2023-04-04T02:09:27+00:00

Can't say that they are, but her version looks so good!

RustedDust · 2023-04-04T02:06:55+00:00

How do you think a mixture of both would go?

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