Softy

Tofu brownies

Which bowl? asked my husband, when I told him to get it. Good grief! We only have two bowls that are not in the box and can’t you see, I’m using one already! Never mind, I will get it, I snapped. Not being able to use the kitchen for a few weeks has brought me to the the breaking point. Calm down-I remind myself- this is exactly the reason I was born in modern age not pioneer era. Won’t it be nice when we get our kitchen back? said my husband. Sometimes a glass is half-full personality gets on my nerves. You betcha! More than you will ever know, just don’t ask me to go camping with you.

I start expressing my desire to redesign our kitchen to my husband about two years ago. Why? Is something broken? was his reply. Born and raised on a farm, he lived a simple life. The house he grew up in did not have dishwasher, clothes washer nor dryer. My mother-in-law washed clothes in big round tub and hand cranked to squeeze water then hung to dry outside. They had milking cows and churned cream to make butter. Eggs collected from hen house was so fresh that it was hard to remove shell from boiled eggs. It took a while but I was persistent as suggested by the tune of what Laura wants, Laura gets. I campaigned hard and made promises like I will be a happier cook in a new kitchen(?). Butter churn, paddle and mold-We received as keepsakes after my mother-in-law passed away. It still smells like butter and many precious memories. 

Back to the bowl story. I wanted make this brownie recipe adapted from Setsuko Pastry LLC in Seattle. One problem- you need a food processer. I have one but this is reoccurring dilemma,-where is it? Ah…Darling, can you mix this very fast like a food processer? In that bowl?

Ingredients for Tofu brownies use 1- 3x8 loaf pan

• Chocolate 1/2 cup I used semi-sweet baking chocolate. Break into small pieces and put in a glass measuring cup.
• Milk 1 Tablespoon
• Soft tofu 8 ounces or half package
• Sugar 1/2 cup
• 1 Egg
• 1 Tablespoon of all purpose flour, corn starch and cocoa powder (I used unsweetened). Mix in a small bowl.

1. Heat oven to 350F I used toaster oven and it came out OK.
2. In a glass measuring cup with chocolate, add milk then microwave 20 seconds at a time to melt. Set it aside.
3. Put tofu and sugar in a food processer and mix until smooth.
4. Add egg and chocolate mixture. Mix well
5. Sprinkle in the flour mixture and combine- do not over mix.
6. Pour in the prepared loaf pan and bake for 25 minutes or until no longer jiggles.
7. Cool, wrap in plastic wrap and chill.

Chilled tofu brownie has a soft, fudgy, slightly weird texture. It goes well with fruits like strawberries.

I hope you had a Happy Easter. Our Easter dinner was mostly store bought this year. I roasted potatoes and made blueberry sauce for ham. Making hard boiled eggs take too long because of weak heat source so I made poached eggs for salad instead.

Paper grass is just for decoration of course.Kumato –brown tomato has unique flavor and color.These two plates from Crate and Barrel have the same name as me.

Outside is looking more Spring like each day.Asian pear tree has way too many flowers. We need to thin it in a few weeks.Bees are working hard pollinating Asian pear tree.  

Kitchen project is on the way to the finish line.The back splash was put on in one day.The budget busting refrigerator.

I hope our kitchen is done by this weekend.