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she decided it would be best to have a theme: brownies. She started trying out different flavors with the same recipe, including one she found while attending the Culinary School at the Art Institute in Santa Monica. She wanted five types of brownies: German chocolate, peanut butter, chipotle, salted caramel and espresso. It took Roseborough three years to get her brownie recipe right. The original recipe left butter at the bottom of the pan. So she made a shortbread crust underneath. “If you have extra butter,” she says, “you might as well let it absorb into something.” People either like brownies that are cakey or fudgy. Instead of trying to do both, Roseborough decided to offer the style she liked: fudgy. Today, her most popular flavors are peanut butter (or as she calls it, a Snickers bar on steroids) and salted caramel. Even though she thought brownies would be her biggest seller because chocolate ships so well, it turns out that the neighborhood is intensely loyal
Crave’s peanut butter brownie is like a Snickers bar on steroids and locals love the German chocolate and salted caramel cakes. Plus, all the office parties in the area are more than enough to keep her busy baking. Housemade Granola When she worked at Craft Los Angeles Restaurant in Century City, Roseborough was in charge of making granola. But she always knew that she would tweak the recipe once she opened her own place. Roseborough sells her granola at both Crave and Espresso Cielo Santa Monica on Main
Street. One of her secrets: She adds three tablespoons of ground espresso. The coffee is 49th Parallel, both the Old-School and Epic blends. Without this addition, the granola would taste sweeter. Instead of molasses, she uses piloncillo (aka Mexican brown sugar). Piloncillo has a high molasses content, and she melts it in with the coffee and grapeseed oil. Then she adds plenty of nuts and oats, but no fruit. And definitely no raisins — or as her daughter calls them, “Satan’s food.”
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