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A brownie or broonie (), [1] also known as a brùnaidh or gruagach (Scottish Gaelic), is a household spirit or hobgoblin from Scottish folklore that is said to come out at night while the owners of the house are asleep and perform various chores and farming tasks.
The result was the Palmer House Brownie, made of chocolate with walnuts and an apricot glaze. The Palmer House in Chicago still serves this dessert to patrons made from the same recipe. [3] The name was given to the dessert some time after 1893, but was not used by cookbooks or journals at the time. [2]
Brownies and pixies were probably invariably of good character, originally, a likelihood suggested by the good points which in many respects survive in their character, their virtues being turned into vices, and, contrariwise, their vices into virtues, as good or ill fortune befell the household and its appurtenances.
The packaging touts that these brownies have one-third fewer calories than the "leading prepared brownie mix." The 12.1-ounce box cost me $4.99, making it one of the pricier options I tried.
Ingredients. Butter mixture: 1 cup (2 sticks) unsalted butter. 1 tablespoon espresso powder. 1 coffee ice cube. Batter mixture: 4 large eggs. 1 tablespoon vanilla paste or extract
Santa's sick of cookies. At least that's the excuse Store Brand Scorecard's Old Man used every Christmas Eve when it came time to bake a snack for St. Nick. The rationale made sense at the time.
Palmer Cox (April 28, 1840 – July 24, 1924) was a Canadian illustrator and author, [1] [2] best known for The Brownies, his series of humorous verse books and comic strips about the mischievous but kindhearted fairy-like sprites.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.