Thursday, 27. September 2012 5:25
Monday night, as the featured speaker at the Sunnyvale Public Library, I thought I’d have some fun with the audience members.
After all, if you’re going to talk about food writing, people are bound to get hungry, right?
So, I baked home-made fudge brownies for everyone, using a new recipe I recently came across. As folks nibbled away, I asked if anyone could guess the secret ingredient in these brownies.
Don’t even think it was some kind of controlled substance, though one guy did venture that guess. Other folks struck out with guesses of avocado, tofu, prunes, vinegar, black beans, red bean paste and even soy sauce.
In the end, after giving folks a hint that it was a “liquid” ingredient, one woman finally guessed the correct answer to win one of my very snazzy Food Gal aprons.
Of course, you guys reading this post have it easy. The photo above is a complete giveaway. The secret ingredient in these brownies? Guinness Stout.
“Guinness Brownies” is a recipe from the new cookbook, “Tate’s Bake Shop: Baking for Friends” (self-published), of which I recently received a review copy. The cookbook, which features more than 120 recipes, is by Kathleen King, the owner of Tate’s Bake Shop in Southhampton, NY.
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