commit: 0c6bc2854aa528fcb73550ae8046c67ca0eeaf99
parent 0187e6697db76760cdf6b69c87ad06a145e1a1d6
Author: rekkabell <rekkabell@gmail.com>
Date: Tue, 4 Feb 2020 11:29:58 -0500
fixed error in brownie recipe
Diffstat:
2 files changed, 4 insertions(+), 4 deletions(-)
diff --git a/site/spicy_brownies_with_pomegranate_syrup.html b/site/spicy_brownies_with_pomegranate_syrup.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spicy brownies with pomegranate syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 60 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><p class='col2'>A classic brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup_2.jpg'/><br /><br /><b>Substitutions</b><br /><br /><b<Fat : </b>Use 100 g (~1/2 cup) vegan butter instead of oil. You can use less fat, but when baking brownies you can only substitute half the amount of fat before it affects the texture. Brownies aren't a low-fat treat.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p><dl class='ingredients'><h3>brownies</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>45 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>30 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Melting <a href='canola_oil.html'>canola oil</a> (or vegan butter) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> together. The best way to do this is in a double boiler or any small pan placed over a pot of gently simmering water. If you're an experienced baker, you can place the oil/butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>While the chocolate is cooling down, in a small bowl add <i>45 g (3 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>.</li><li>Pour the flax 'eggs' into the melted chocolate/oil, then add <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a> and 100 g (1/2 cup) of <a href='granulated_sugar'>granulated sugar</a>. Stir well, without overmixing.</li><li>Add <i>30 g (1-2 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>2.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>, <i>1.25 g of salt</i> and <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix just long enough to blend them.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20 minutes</u>. Add <u>2 minutes</u> if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 g</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>475 ml</u></a></dt></dl><ul class='instructions'><li>Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to half.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b> <u>2</u></a></dt></dl><ul class='instructions'><li>Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spicy brownies with pomegranate syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 60 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><p class='col2'>A classic brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br /><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup_2.jpg'/><br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><b>Substitutions</b><br /><br /><b<Fat : </b>Use 100 g (~1/2 cup) vegan butter instead of oil. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. Brownies aren't a low-fat treat.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p><dl class='ingredients'><h3>brownies</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>45 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>30 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Melt <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a> (or 113 g | 1/2 cup vegan butter) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> together. The best way to do this is in a double boiler or any small pan placed over a pot of gently simmering water. If you're an experienced baker, you can place the oil/butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>While the chocolate is cooling down, in a small bowl add <i>45 g (3 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>.</li><li>Pour the flax 'eggs' into the melted chocolate/oil, then add <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a> and 100 g (1/2 cup) of <a href='granulated_sugar'>granulated sugar</a>. Stir well, without overmixing.</li><li>Add <i>30 g (1-2 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>2.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>, <i>1.25 g of salt</i> and <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix just long enough to blend them.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20 minutes</u>. Add <u>2 minutes</u> if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 g</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>475 ml</u></a></dt></dl><ul class='instructions'><li>Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to half.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b> <u>2</u></a></dt></dl><ul class='instructions'><li>Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -1031,10 +1031,10 @@ add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas);
// spicy brownies with pomegranate syrup
Recipe spicy_brownies_with_pomegranate_syrup = create_recipe("spicy brownies with pomegranate syrup", dessert, "24 servings", 20150324, 60);
-set_description(&spicy_brownies_with_pomegranate_syrup, "A classic brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup_2.jpg'/><br /><br /><b>Substitutions</b><br /><br /><b<Fat : </b>Use 100 g (~1/2 cup) vegan butter instead of oil. You can use less fat, but when baking brownies you can only substitute half the amount of fat before it affects the texture. Brownies aren't a low-fat treat.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.");
+set_description(&spicy_brownies_with_pomegranate_syrup, "A classic brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br /><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup_2.jpg'/><br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><b>Substitutions</b><br /><br /><b<Fat : </b>Use 100 g (~1/2 cup) vegan butter instead of oil. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. Brownies aren't a low-fat treat.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.");
RecipePart spicy_brownies_with_pomegranate_syrup_brownies = create_part("brownies");
add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Preheat oven to <u>180 °C (350 °F)</u>.");
-add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Melting <a href='canola_oil.html'>canola oil</a> (or vegan butter) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> together. The best way to do this is in a double boiler or any small pan placed over a pot of gently simmering water. If you're an experienced baker, you can place the oil/butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.");
+add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Melt <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a> (or 113 g | 1/2 cup vegan butter) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> together. The best way to do this is in a double boiler or any small pan placed over a pot of gently simmering water. If you're an experienced baker, you can place the oil/butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.");
add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "While the chocolate is cooling down, in a small bowl add <i>45 g (3 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>.");
add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Pour the flax 'eggs' into the melted chocolate/oil, then add <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a> and 100 g (1/2 cup) of <a href='granulated_sugar'>granulated sugar</a>. Stir well, without overmixing.");
add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Add <i>30 g (1-2 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>2.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>, <i>1.25 g of salt</i> and <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix just long enough to blend them.");
