I was in a big baking mood tonight. I wanted something sweet for dessert, but didn’t want to have another Pumpkin Oatmeal Cookie incident where I end up eating the whole batch of cookies on my own. Luckily my supervisor’s birthday tomorrow, so I figured what a perfect occasion to bake something. I could bring the leftovers in to celebrate her birthday and not have them staring at me every time I walked by the kitchen.
I googled some brownie recipes and narrowed it down to Pumpkin Brownies.
Unfortunately I didn’t have the chocolate chips the recipe called for so I subbed chopped dates instead. I think they would have been better with the chocolate chips. I also only used a 1/3 cup of regular dark brown sugar instead of a splenda blend. I didn’t realize until after I was sampling a brownie that when you use splenda in baking you usually half the amount called for, so in reality I should have used 2/3 cup of regular dark brown sugar.
These brownies aren’t very sweet and I blame it on the brown sugar miscalculation. They’re still good, but more like pumpkin bread then brownies. I’m debating whether I should still bring them in or not. I’m afraid people will be expecting something really sweet and when they’re not very sweet they’re going to be disappointed and think they’re bad.
So in the end I might end up with another cookie incident. We’ll see. 
I had an odd snack this afternoon. This morning when I was gathering my snacks for the I couldn’t decide what I wanted so I just threw random things in a ziploc.
I ended up with 2 graham crackers and 4 meringues. Which oddly enough complimented each other very well. I ended up breaking up the meringue and eating it on top of the graham cracker. It was pretty good.
I’ve had Tofu Shiratki Noodles in my fridge forever and had no idea what I was going to make with it. I bought them on a whim and have never felt the urge to sub them for real noodles in my pasta dishes.
The other week Hungry Girl had a recipe for a Tuna Casserole that sounded some what appealing in one on their e-mail blasts so I decided to give it a shot.
I altered the recipe to one serving and used broccoli and tomatoes instead of the peas the recipe called for.
The tofu noodles weren’t bad. I don’t think I would want them in a regular pasta dish, but they worked in the tuna casserole. I think these would also be good in chicken noodle soup; they tasted just like the noodles that come in Campbell’s Chicken Noodle Soup. I wonder if they’ve just been using tofu noodles all these years?
Now that my belly is full and my baking desire has been fulfilled, I am going to sit back and relax and watch some trashy tv. Have a good night everyone!
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