Not “Not Too Sweet”

Yesterday, Lauren posted about a simple dessert recipe that looked delicious. I decided to give it a try.

The website she got this recipe from had comments posted to it that said things like: “I love this dessert. It’s not too sweet.” Not too sweet? What does that even mean? I got a little nervous that it wouldn’t be sweet at all. I mean, it uses Granny Smith apples. So… sour… So I doubled the sugar.

It looked like things were going to be alright. Lauren said more sugar might brown too quickly. As it turns out, it was a beautiful golden color at the end of the cooking time. But when I went to stick a toothpick in to see if it was done, something was wrong. The top of the dessert was a hard, impenetrable crust. I had made cement or something.

I took the dessert out anyway, and found that the bottom was useable.
I used foil like Lauren did.  No dirty cooking dish.

It tasted okay. The stuff around the apples was kind of eggy. It reminded me a little of pudding. Maybe I’ll make pudding tonight. Mmm…
Liberally sprinkled with cinnamon and powdered sugar.

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13 Responses to Not “Not Too Sweet”

  1. Lauren says:

    I should put up a transcript of our back-and-forth texts, since I thought it was pretty funny. It is interesting to me that your underneath texture is so pudding-like (and it’s good that you like it that way). Is that from the extra sugar? I went back and read the comments on the original site and several people said that when the top was done, the inside was still wet and the apples not quite cooked.

    I also think it is amazing that you used six Granny Smith apples for an entire recipe where you don’t care so much for Granny Smiths. That is dedication, man. My hat is off to you!

    • Brad says:

      I’m not a cooking alchemist like you are. I don’t know about substituting or leaving out or whatever. When I have messed with recipes, weird stuff happened. I was afraid to use a different kind of apples because I was worried they would disintegrate or turn poisonous or something.

  2. Lloyd says:

    Remember that time you made banana bread, but with sugar instead of flour? Cooking is hard.

    But who am I to say anything. The last time I cooked anything was when Lauren said, “Make some toast.”

    • Brad says:

      I can’t find a post about that here or at LloydAndLauren. That was pretty funny. Something better happened that day?

    • Peggy says:

      Ok, so let’s hear the stories. The poisonous, & very sweet banana bread.

      • Lauren says:

        That was B.W. – Before Websites. You gotta tell that story, man.

        • Deborah says:

          That was definitely before websites. That’s when the boys (Lloyd, Brad, and Charles) would watch each other play computer games for hours while Lauren worked and Deborah did homework. “I sense a soul in search of answers.” Good times!

  3. Peggy says:

    AHAHAHAHA!! I’m sorry, but that 1st picture cracked me up! I wasn’t expecting it. It reminded me a little of this:

    But in the 2nd picture, it looks scrumptous!!!!!!!!!

    Btw: Was it ‘not to sweet’? And were the apples done?

    • Brad says:

      It was not “not too sweet”. The apples were done, but I think if I would have cooked it a little longer, the pudding would have become a little more cakey. I only cooked it for about 55 minutes. Another ten minutes might have made a difference.

  4. Carol says:

    [So what I read you saying is, if the teaching thing ever goes south on you, a career in concrete, asphalt and other building materials in waiting?]

    This does look yummy…any samples for school coming any time soon?

    –ever hopeful…

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