Monday, November 27, 2006

NotMuffinTops

When I saw the BakersEdge pan on notmartha, it was not immediately clear to me what it does.

5 comments:

Doots said...

i like the brownies in the middle better
so meh at this product
however there are some recipes on that site i want to try... see: cheesecake bars and marscapone brownies.
thanks for the linkypoo.

Lisa said...

Yeah, the middle is all gooey and nice! But imagine how nice and neat your lasagna would be. . . .

cnb said...

Too weird for me. Its way outside my "frame" of brownie cooking.

But here's the real question, Ms. Engaged Lady - will it go on your registry?!

Daniel said...

Looks to me like the Revenge of the Overspecialized Baking Products. This all started with the Pullman Loaf Pan, which was originally designed by Pullman dining car bakers to keep the bread from going all kaflooey when the Capitol Limited or the Twentieth Century Limited zoomed around twisty sections of track. They discovered that it also made the bread perfectly square and was thus groovy for sandwiches. Then, there came the checkerboard-cake pans, which are more trouble than a checkerboard cake can possibly be worth. This is the latest. Blarg.

Lisa said...

Ha, ha, CNB! Like I have room to store specialized baking gear. So, Dan, you don't want to know about my friend's special pan for making igloo-shaped cakes with a different center and outer layer?