Continuing with
1-Sentence-Blog-Post-Week, I will say (in one run-on sentence) that despite rave reviews from many other
Tuesdays With Dorie bakers, something went very wrong with my
Brownie Buttons (chosen for us this week by Jayma of
Two Scientists Experimenting in the Kitchen, find the recipe on
her post) and the butter-laden batter that bubbled greasily around the edges as it baked somehow turned into dry-tasting brownies that were improved but not redeemed by two different peanut-butter toppings; of my 24 Buttons (see? they're
buttons!) 12 were frosted with Ina Garten's yummy
peanut butter frosting and 12 were baked with peanut butter inside, then iced with delicious chocolate peanut butter ganache (peanut butter stirred into Sweet Melissa's
semi-sweet ganache from my freezer) and I was left with a strong temptation to lick off the frosting(s) and leave the brownie!
My daughter J.D.E. found this easy recipe for Stir-Fried Tofu in Mark Bittman's big red book How to Cook Everything (it's also in his big green How to Cook Everything Vegetarian and online); we loved the flavors - and the wonderful smell as it cooked! - but found ourselves wishing for some kind of crunchy texture (cashews or peanuts would be great as Bittman suggests in the variations) and a bit more spicy heat, so we'd also add the optional chiles (or red pepper flakes).
