commit: 6fafa82bffcdc98f6ca6921fbb42124d7ecf924d
parent 0c6bc2854aa528fcb73550ae8046c67ca0eeaf99
Author: rekkabell <rekkabell@gmail.com>
Date: Tue, 4 Feb 2020 11:49:52 -0500
*
Diffstat:
2 files changed, 3 insertions(+), 3 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 /><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
+<!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 113 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. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<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
@@ -1031,7 +1031,7 @@ 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 /><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>.");
+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 113 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. For example, you can use 45 ml (1/8th cup) of vegetable oil with 60 g (45 ml) of pumpkin puree.<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, "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.");
