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New batch yesterday:
- Added 2 tablespoons of melted butter
- Increased from 3 eggs to 4
- Substituted approximately "a scoop" of unsweetened cocoa powder for one of the scoops of protein powder
- Added a couple vigorous shakes of the cinnamon shaker
They are darker. They are harder to get out of the pan. They are otherwise basically identical.
Now it's war.
- Added 2 tablespoons of melted butter
- Increased from 3 eggs to 4
- Substituted approximately "a scoop" of unsweetened cocoa powder for one of the scoops of protein powder
- Added a couple vigorous shakes of the cinnamon shaker
They are darker. They are harder to get out of the pan. They are otherwise basically identical.
Now it's war.
no subject
so, oak sawdust, instead of pine? :-)
I agree that the protein powder is probably a primary source of unfortunate results; likewise if you're using more cocoa powder, using more fats too (chocolate chips count) should help. I'd probably whip one or two of the egg whites (or even one whole egg) just to see what it does (do most of the mashing first, maybe, then mix it in right before baking?)
If you're adding cinnamon, try some vietnamese cinnamon, it's distinctly different (a little more bite, maybe?) For that matter, through some pepper in...