BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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A Baker’s Fairytale

Once upon a time, in a kitchen far away, there lived a little baker. Day in and day out, the little baker would fire up the oven and punch out dough after dough, fearlessly conquering scores of wild yeasts within. All the villagers depended on the little baker to slay these fickle beasts, feeding the town and keeping it safe all in one deft thrust of the rolling pin. Years of practice rewarded the little baker with flawless, lofty loaves, perfectly soft and tender through every slice, until one fateful day when a stack of sad, half-eaten toast arrived at her doorstep along with a hastily scribbled note. Scrawled out in the uncertain, tilting print of a child, it read:

Go back to the old formula! We hate this new stuff. It tastes like wet cardboard and it’s so bad, even the jam slides right off in protest. Did you switch to GMO flour? Is it gluten-free? Whatever you’re doing differently, stop it!

The little baker was perplexed. The formula was the same as ever, simple but reliable, exactly as it had been when she first learned to tame the wild yeasts years ago. Perhaps it was the little baker that had changed. Growing weary after just the first few loaves, it became a struggle to keep the oven light on late into the night, as the wild yeasts grew restless and unruly. Slowly, almost imperceptibly at first, they were beating down the little baker’s spirit, draining her of all the magic it took to transform humble dough into delicious bread.

Crestfallen, the little baker mournfully shoveled the cold, abandoned toast into her mouth while whipping through every cabinet in the kitchen. Surely, there was a secret ingredient in here that could turn things around. The villagers all depended on her! Alas, nothing turned up; just the standard salt, sugar, and flour that had always been there remained in amply supply, and nothing more. The little baker retreated to her bed, falling heavily onto her pillow and immediately drifting into a strange dreamland…

Everywhere around the little baker, the air glittered with rainbow colors. What is this strange sorcery?, she wondered to no one in particular. It seemed to fill the entire room, invading her very pores, becoming a part of her. The little baker’s hands began to glow with a peculiar warmth, as though they were on fire.

The little baker woke with a start, panicked that morning had already broken and the daily bread still needed to be made. Had she gotten drunk on over-fermented yeast in that toast? No matter, there was a job to do, even if the magic was gone.

When the little baker stepped into the kitchen, she couldn’t believe her eyes. Sitting there on the counter, still slightly warm, was a golden brown loaf of bread. Surely, she would have remembered baking such a beautiful specimen, but the little baker was certain she went straight to sleep last night. It looked fairly humble, and yet there was definitely a different energy about it. The loaf hummed with potential.

Tentatively, the little baker wielded her sword-like bread knife and plunged it into the heart of this suspicious beast. As the first slice fell away, she gasped.

Swirled throughout the standard crumb, a rainbow of fairy dust had embedded itself into the loaf. Without missing a beat or stopping to lavish the bread with any sort of accouterments, the little baker hungrily devoured the first wedge in record time. Impossibly light yet satisfyingly chewy at the same time, it was a world apart from the sad, standard loaves she had churned out just the day prior. Sweet and slightly sticky in all the right ways, the fairy dust within didn’t taste of a rainbow, but it possessed an undeniably enchanting power, elevating the unremarkable baked good into something positively spellbinding. How it happened, where it came from- The little baker hadn’t the slightest clue, but it filled her with a new, indefatigable zest, impassioned once more to reproduce this miracle.

Even though the little baker never did discover the source of the fairy dust, nor create another loaf quite so otherworldly, her breads once more began to rise to the occasion; filled not with magic, but simply the little baker’s passion, the bread never tasted better.

(This loaf was inspired by fairy toast, and created in celebration of the 10th annual World Bread Day.)

World Bread Day 2015 (October 16)

Fairy Swirl Bread

1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Granulated Sugar
2 Teaspoons Active Dry Yeast
3 Tablespoons Olive Oil
1 Teaspoon Vanilla Extract
1 Tablespoon Vital Wheat Gluten
3/4 Teaspoon Salt
3 – 3 1/2 Cups All-Purpose Flour

1/2 Cup Rainbow Sprinkles

In a small saucepan, combine the non-dairy milk and sugar over medium heat. Warm the mixture gently, bringing the temperature up no higher than 110 degrees; exceed that, and the poor yeast will all be killed instantly. Aim for around 100 degrees or just warm to the touch, turn off the heat, and sprinkle the yeast on top. Let it sit and become bubbly; about 5 minutes.

Pour the yeast mixture into your stand mixer with the dough hook installed, and introduce the oil and vanilla as well. Add in the wheat gluten, salt, and 3 cups of the flour. Start the mixer on low speed to combine, allowing a few minutes for the dough to begin coming together. If it seems excessively wet, go ahead and add the remaining flour, 1/4 cup at a time, until it mostly pulls off the sides of the bowl and feels tacky but not sticky. Let the dough hook knead it for about 10 minutes before scraping it out, kneading it briefly by hand, and shaping it into a smooth, elastic ball. Drop the ball of dough into a lightly greased bowl, cover, and let it rise for about two hours in a warm place.

The dough should more than double in volume, at which point you’re ready to punch it down and shape it. Lightly flour a clean surface and turn the dough out onto it. Either use your hands or a rolling pin to press it out into a rectangle. The most important dimension to keep in mind is the width, so that the final loaf fits comfortably inside the pan. Keep it around 8 – 8 1/2 inches on two sides, but roll it out as long and thin as possible. You may want to let the dough rest and relax periodically to stretch it even further. The longer you can make the dough, the more impressive the final swirl will be.

Scatter the sprinkles evenly over the entire surface of the dough except for an inch of one of the shorter sides. Starting at the fully sprinkled end, roll it up as if you were making cinnamon buns and pinch the finishing edge closed. Lightly grease an 8 1/2 x 4 1/2 loaf pan, and drop the rolled dough into it, seam side down. Cover and let rise again, for about an hour, or until the loaf is almost peeking out above the rim of the pan.

Preheat your oven to 375 degrees. Once the loaf is risen and ready, tent very loosely with foil and bake for 20 minutes. Carefully remove the foil at this point, drop the temperature down to 350 degrees, and bake for a final 5 – 10 minutes, until golden brown all over. Let it rest in the pan for 10 – 15 minutes before transferring it to a wire rack. Cool completely before you even think about slicing it, no matter how incredible it smells. Trust me, your slices will be much more fluffy (and less smeared with molten sprinkle filling) with just a little bit of patience!

Makes 1 Loaf

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Rawkstar Apple Pie

It’s one thing to follow a recipe, trying to imitate the work of a talented chef, and quite another to enjoy their interpretation straight from the source. At best, you might be able to seek out a particular restaurant, but even then, it’s unlikely that the chef will actually be in the kitchen, carefully chopping the onions or searing the tofu destined for your plate. That’s why it was such a treat to see Chef Lisa Brooks-Williams herself in action, demonstrating a selection of her inspiring raw dishes.

Chef Lisa wears many hats, working as a personal chef, caterer, and teacher throughout the bay area. Committed to proving how easy a healthful, vegan diet full of whole foods can be, her raw apple pie is a perfect example of how flavor and nutrition are seamlessly combined into one crowd-pleasing dessert. Sweet but not saccharine, spices emphasize the natural autumnal essence of the apples, complemented by a creamy cashew sauce. Although the timing is perfect for the upcoming holiday season, I wouldn’t hesitate to whip one up any time of year.

Lisa’s Raw Apple Pie with Almond Crust and Maple Cream
Adapted from Chef Lisa Brooks-Williams

Crust:

2 Cups Raw Almonds
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
10 Pitted Dates
1/2 – 1 Teaspoon Water
1 Tablespoon Coconut Sugar (Optional)

Apple Pie Filling:

2 Pounds Fuji or Gala Apples, Quartered and Cored
2 Pears, Peeled and Cored
2 Tablespoons Ground Psyllium Husk
2/3 Cup Dried Currants or Raisins
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger

Maple Cream:

2 Cups Raw Cashews, Soaked for 2 Hours and Drained
1/2 Cup Grade B Maple Syrup
1/2 Cup Water
1 Whole Vanilla Bean
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
Pinch Salt

For the crust, place the almonds, cinnamon, and salt in the food processor and pulse until the nuts are ground. Add dates and coconut sugar (if using) and pulse once more until the dates are finely chopped and incorporated. Add 1/2 teaspoon water or more for a moister crust, if desired. Set aside. Note: Moister crusts are easier to press into a pie plate or pan. However, a more crumbly consistency works better for this recipe.

For the filling, place the apples in the (rinsed and dried) food processor and pulse until chopped into small pieces. You may need to process your apples in two separate batches, depending on the size of your food processor. Place in a bowl and set aside.

Place the pears, salt, spices, and vanilla extract in the food processor and blend until completely smooth. Pour the pear sauce over the chopped apples. Add the psyllium husk and currants, stirring gently to makes sure all the ingredients are incorporated. Allow the mixture to rest for 20 minutes to gel.

For the maple cream, place the entire vanilla bean, cut into smaller pieces, into the blender along with the water and maple syrup. Process until the vanilla bean is completely broken down. Add the soaked cashews, spices, and salt, and blend until completely smooth and creamy. Add more water if the consistency is too thick.

To assemble, press the crust into a pie pan or casserole dish to make more traditional slices, or crumble into individual serving glasses to make parfaits. Spoon the filling on top, and finish each serving with a dollop of maple cream. For a full pie, chill thoroughly for at least two hours for best results when slicing.

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All Carrots, No Sticks

My love for carrots has been well documented since birth. Although I have no recollection of the incident, I’ve been told many times over that in my earliest stages of infatuation with the orange root, I came down with a legitimate case of carotenemia. Against my typically paper-white skin, I can only imagine what a glowing, golden orb of a baby I must have been! Perhaps it’s for the best that there are no lasting memories (or photos) of this to haunt me.

Now well into my twenties, I’ve learned to rein in my carrot cravings, but they’re a constant staple in my life. A vegetable crisper without at least a pound of the crisp taproots is truly empty, as far as I’m concerned. Typically eaten without any ceremony, cooking, or even basic preparation, it’s still dangerously easy to take their unique flavor for granted.

Naturally sweet, pure carrot juice is a real treat on a hot summer’s day. Although we’ve technically arrived on autumn’s doorstep, the heat is still going strong, and it just might take more serious measures to keep cool. That’s where this impossibly, laughably simple granita comes in. Little more than pure pressed carrots and a pinch of fresh mint, even the sweetener could be considered optional, depending on the flavor and intensity of your juice.

While most people think of carrots as lowly vegetables, good for little more than filler on the dinner plate, I would implore you to open up your mind- and mouth- to greater carrot consideration. It’s remarkable what a little bit of time in the freezer can do to transfer this pure orange elixir into a bona fide dessert.

Carrot Granita

2 Cups 100% Carrot Juice
1/4 Cup Granulated Sugar or 3 Tablespoons Agave Nectar
1 Tablespoon Fresh Mint Leaves, Finely Minced

What follows is so simple that it can hardly even be considered a recipe. Simply combine all the ingredients and stir until your sweetener of choice has fully dissolved. Pour the mixture into 9 by 13-inch baking pan and place on stable, flat surface in the freezer. Allow it to rest for half an hour.

Use a dinner fork to scrape any ice crystals that have begun to form on the sides and bottom of the pan. Place the pan back in the freezer and repeat this procedure, scraping and mixing every 20 – 30 minutes for a total of 3 – 4 hours.

Once mixture is thoroughly frozen, you should end up with light, fluffy flakes that look like dry orange crystals. Scoop into glasses and enjoy right away.

Makes 4 – 6 Servings

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We Be Jammin’

Summer, no matter how long, hot, or dry, never overstays its welcome in my home. The season always ends up feeling shorter than the rest, abruptly cut off by the rude interruption of an autumnal cold snap, or forced to jump into the conversation late thanks to a long-winded spring shower. Every moment of warmth in between is savored, if not greedily seized, because it’s just never enough to satiate my cravings. While June, July, and August fly by, I’ve been known to mow through more fully grown watermelons than seems humanly possible, trying in vain to quench a never-ending thirst for both the fruit and the season itself. Cleaning up the wreckage after yet another destructive melon binge, I started thinking about what was left once the juicy pink flesh had been devoured. Surely, there was something better to do with all of that perfectly good rind than lay it to waste in the trash.

Meanwhile, another sort of refuse was piling up in considerable tonnage; cucumber peels, in all their green glory, suddenly seemed too precious to take for granted, much like the fleeting days of summer. Both leftovers possessed a uniquely refreshing, watery constitution, and were neutral enough to bend in either a sweet or savory direction with equal success. Surely, the two could join forces and become something much greater than their individual parts.

Jam is the answer. Cucumber-melon jam, a piece of the season preserved for months to come, without detracting from the immediate gratification of the fresh produce itself. The key for success is to make sure that every last piece of green skin is peeled away from the watermelon rind, since it’s tough and somewhat bitter- The one leftover element that’s only worth saving for the compost heap. Simple and vibrant, the combination could also pair beautifully with a handful of fresh mint, or even basil for a more unconventional approach.

From trash to treasure, rinds and peels haven’t been given their fare share of the culinary spotlight, but I think it’s about time to change all that. One taste of this sweet, simple condiment, and you’ll never be able to justify throwing away the excavated shell of another watermelon ever again.

Cucumber-Melon Jam

1/3 Pound Cucumber Peels
1/2 Cup Water
2 Tablespoon Lemon Juice
4 Teaspoons Calcium Water*
1 1/2 Pounds Watermelon Rind, Peeled and Chopped
2 Cups Granulated Sugar
4 Teaspoons Pomona’s Universal Pectin Powder
1 1/2 Teaspoons Vanilla Paste or Extract

Before you begin, prepare the calcium water. To do so, combine 1/4 teaspoon calcium powder (the small packet included in the box of Pomona’s pectin) with 1/4 cup water in a small container with a lid. Shake well to dissolve. Leftover calcium water can be stored in the refrigerator for up to a year.

Place the cucumber peels, water, lemon juice, and calcium water in your blender and thoroughly puree. Once smooth, add in the prepared watermelon rind and blend on a moderate speed. Depending on your textural preferences, puree the mixture until completely smooth, or leave it slightly chunky. Both approaches are equally tasty!

Transfer the liquid base to a medium-sized saucepan and place over medium heat on the stove. In a separate bowl, mix together the sugar and pectin powder. Bring the liquids up to a boil before adding in the sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once it returns to a vigorous bubble, stir in the vanilla, remove from the heat and pour into 4 or 5 clean half-pint glass jars. Simply let cool and seal with an air-tight lid to make “freezer jam” which will keep in the fridge for about a month, or follow these suggestions to properly can the jam and put it up for about a year.

Makes 4 – 5 Cups

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Cashew Cache

In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.

Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.

Carrot Cashew Noodles

Cashew Sauce:

6 Tablespoons Smooth Cashew Butter
1/3 Cup Vegetable Broth
2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Teaspoons Light Agave Nectar
1 Teaspoon Toasted Sesame Oil
1 Clove Fresh Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
1/2 – 1 Teaspoon Sriracha

Carrot Pasta:

5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
2 Scallions, Thinly Sliced
1/3 Cup Toasted Cashews, Roughly Chopped

This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!

Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.

To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.

Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!

Makes 2 – 3 Main Dish Servings; 4 – 5 Side Dish Servings

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Posole for the Soul

Just like the changing of the seasons themselves, the life cycle of a garden is predictable, yet invariably astonishing. It seems so improbable that such tiny seeds could ever be filled with life and produce edible fruit that it truly takes me by surprise, every single year, when I can reach out and pop that first tiny cherry tomato into my mouth. It’s the most natural process on earth and still it tastes like magic.

The first few harvests repeat this very same process; the wonder, the amazement, and the adoration of such impeccably fresh produce growing right in my backyard. Doing anything more than just eating the little red gems raw, still warm from the sunshine, seems like a crime against vegetables. Then, like clockwork, the tomatoes start to take over. There’s never more than a half-dozen working vines out there, and yet they’re suddenly producing more tomatoes than I know what to do with. Now it doesn’t sound like such a bad idea to get them into the kitchen anymore.

Adding a short but intense blast of heat contributes a beautiful char to the tiny tomatoes, introducing a slightly smoky note and concentrating their inherently umami flavors at the same time. The midsummer heat makes it a bit challenging to enjoy hot tomatoes though, so after chilling them down, they became the star ingredient in a salad inspired by one of my favorite stews: Posole.

Admittedly, I had never eaten hominy cold before, or outside of the classic soup for that matter, but it proved a delightful addition to this Tex-Mex mixture. Flavorful like fresh corn but more toothsome like miniature gnocchi, those chewy kernels lent the blend a heartiness akin to pasta salad, without all the gluten.

Speaking of those predictably unpredictable seasons, almost as soon as I had my picnic set up and ready to enjoy in the great outdoors, the sky decided that was the perfect moment to open up and begin to pour. Thus, I can now speak from experience to say that this salad does indeed keep well, for up 3 – 4 days in the fridge, and it’s even tasty when eaten warm.

While tomatoes are still plentiful and at their peak, celebrate the season with a unique preparation. It may be tough to sacrifice such perfect specimens, but I promise that the leap of faith will pay off in even bigger flavors.

Posole Salad

4 Cups Cherry or Grape Tomatoes
1/2 Cup Red Onion, Diced
2 Tablespoons Olive Oil
1 Teaspoon Dried Oregano
1/2 (1 1/4 Pound) Savoy Cabbage, Shredded
1 (29-Ounce) Can Cooked White Hominy, Drained and Rinsed
2 Ripe Avocados, Diced
1 Jalapeno, Seeded and Finely minced

Cilantro Dressing:

1/2 Cup Fresh Cilantro
1/4 Cup Sun-Dried Tomatoes
1 Clove Garlic
1/4 Cup Lime Juice
1 1/2 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Light Agave Nectar
1/2 Teaspoon Salt
1/4 Cup Olive Oil

Preheat your oven to 425 degrees. Toss the cherry tomatoes and diced red onion with the olive oil and oregano, and spread them out in one even layer on a rimmed baking sheet. Roast for 15 – 25 minutes, until the tomatoes are blistered and beginning to burst. Let cool before proceeding to assemble to salad.

While you’re waiting for the tomatoes to cool, go ahead and prepare the dressing. Simply toss the cilantro, sun-dried tomatoes, and garlic in your food processor or blender, and slowly pour the lime juice in while running the machine on low. Thoroughly puree, pausing to scrape down the sides of the canister if needed. Once mostly smooth, introduce the chili powder, cumin, agave, and salt next. Run the motor again while drizzling in the olive oil to emulsify.

Finish the salad, by tossing together the blistered tomatoes and onions, shredded cabbage, hominy, avocados, and jalapenos in a large bowl. Pour the dressing on top, tossing to coat. Chill for at least an hour before serving to allow the flavors to fully meld.

Serves 8 as a Starter or Side Dish

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Brownie Points

Way to steal my thunder, Trader Joe. After all of these years, countless visits, and quite a few generous “donations,” I thought you were my friend. Why did you have to deprive me the glory of unleashing brownie crisps upon the hungry, sweet-toothed masses? Granted, I’m far from the first person to invent the concept of thin, crunchy planks of brownie goodness, but earlier offerings were hardly widespread, and far from affordable. You just had to make them so easily available, effortlessly satisfying chocolate cravings across the country, no hunting or penny pinching required. Oh Joe, I’m happy for your success, but I can’t help but feel at least slightly robbed here.

That said, store-bought cookies will never live up to anything homemade, if you ask me. Even if these heavenly morsels of shatteringly crisp cocoa wafers become the next speculoos spread, they will still taste much better coming out of one’s own oven. No matter how low Joe pushes that price point, the cost of mere flour, sugar, and cocoa will always be a better deal, too. You may have beaten me to the punch, Joe, but I’m sure not down for the count!

For anyone who’s fought to get the corner piece from a pan of fudgy brownies or relished the distinctive crackled top, these crisps have your name written all over them. Deceptively light, it’s disturbingly easy to munch straight through half a batch without even pausing to take a breath. Whether or not they start a new craze is yet to be seen, but based on the reception they’ve received from diverse crowds of dessert-lovers, they do seem to have universal appeal.

Brownie Crisps

1/3 Cup Aquafaba (Liquid from a Can of Chickpeas)
1/2 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
2 Tablespoon Dutch Cocoa Powder
1 Tablespoon Pure, Unflavored Pea Protein
1/4 Teaspoon Instant Coffee Granules
1/4 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Cup Olive Oil
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips, Divided
3 Tablespoons Chopped Walnuts, Divided

Preheat your oven to 300 degrees and line a baking sheet with a piece of parchment paper or a silpat.

In the bowl of your stand mixer (or a large bowl with a hand mixer,) combine the aquafaba and sugar and beat until foamy. You’re not looking to whip it into a firm meringue here, but a loose froth with the sugar fully dissolved. In a separate bowl, whisk together the flour, cocoa, pea protein, instant coffee, salt, and baking powder, stirring to ensure that all of the ingredients are equally distributed throughout the mixture.

Slowly add in the dry ingredients while the mixer runs, scraping down the sides of the bowl as needed. Immediately follow with the oil and stir just until the batter comes together smoothly. Fold in the half of the chocolate chips and walnuts by hand.

Transfer the batter to your prepared baking sheet and use an offset spatula to spread it out as thinly as humanly possible. The batter should just about cover the whole sheet. Sprinkle the remaining chocolate chips and walnuts evenly over the top.

Bake on the center rack in the oven for 20 minutes, rotate the pan, and continue baking for 10 more minutes. Pull the sheet out and use a pizza cutter to slice the square or rectangular shapes you desire, but don’t separate them yet. Return the cookies to the oven and bake for a final 10 – 14 minutes. They may still feel slightly soft in the center, but they’ll continue to crisp as they cool.

Let the crisps cool completely on the baking sheet before breaking the cookies apart. Store in an airtight container for up to a week, if you can manage to keep them around that long.

Makes 2 – 2 1/2 Dozen Brownie Crisps

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