Hi everyone-thought I'd pass this along. Last weekend I tried to make Heather's chocolate pecan fallen
souffle. Well, I didn't have any eggs to separate for the whites, so I used 'All Whites' which I assumed
would work just fine for the meringue-like consistency. So, I'm beating and beating and BEATING
them and nothing is happening! Finally (duh) I read the side of the container and it states this product
is not suitable for beating into meringues! Well, I already had mixed the cocoa, finely chopped
pecans and sugar mixture and hated to throw it out. So, I made a batch of TessLouise's antidepressant
brownies (thanks Tess!) and then made a yummy glaze from the cocoa mixture. I still have tons
left for other times to use. I just mixed 2 heaping tablespoons of the cocoa mixture with an equal
amount of confectioner's sugar and little rice milk till I liked the consistency. It was GREAT! That made enough for about 2 brownies. Sometimes I made it runnier and just chopped up the brownie with it in a dish so it was kind of like that hot fudge cake recipe.
So the moral of the story is, even if you mess up, sometimes you end up with something great anyway! Come to think of it, that's a pretty good life philosophy! Happy eating, everyone!  Linda
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"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." ~ Groucho Marx
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From culinary disaster to yummy discovery! :)
