Sunayna Prasad's Cooking

  Homemade cooking involves less preservatives and more control from you. And with the coronavirus forcing people to be in their homes pretty much all the time, I have to do most of my own cooking. I do love going out, and I will admit that prior to the covid-19 crisis, I barely cooked and spent more time eating out, and a lot. However, now that dining out is no longer an option (only takeout and delivery are available in New York), and I’ve been cooking at home, I’ve noticed that I feel more energetic and am losing weight again. Okay, this is not a health post. But all of that is true. Anyway, let me talk about the brownies I made. They taste kind of like the ones made from boxed mixes. I’m not kidding. The only difference is that their textures at the top aren’t flaky, and most importantly, I know what went in them. My guess of why they are fudgy and not cakelike is that the flour ratio is sort of smaller than the rest of the ingredients. Not once have I seen that in any other ho...

  Brownies rule! Of course, you shouldn’t eat them all the time. But they’re delicious in moderation—just like everything else is, including healthy foods. You know how people say everything tastes better homemade? Well, that is true for most things. Except…brownies. I don’t understand why. But brownies from scratch almost never taste like the boxed mix. I wonder why no one has found or created a kopy kat recipe for boxed brownie mixes. I’ve experimented with so many brownie recipes from scratch. Nothing came close to the boxed mix nor did anything taste nearly as good. That was…until the end of 2017. I found a recipe which I liked. So, I used it to make brownies. They were almost like the boxed mix. But the baking soda made the tops too crunchy. I don’t mind crunchy-topped brownies but these were too crusty. Luckily, at the New Year’s Eve party I went to, people enjoyed them very much. They said that those brownies were better than any other dessert there. But to this day, I have ...