Fan Friday #3

It’s Friday again (thank goodness)! This week, I’d like to put the spotlight on something that I can’t believe I didn’t discover sooner.

Fan Friday Presents…Microwave Baking!

I love the microwave. It quickly and efficiently reheats leftovers, steams veggies, helps make quick chocolate sauce, and now, it bakes, too. It is a recent trend, and I did try it a few weeks ago, but the recipe turned out a bit sub par. So when I made the Single Serving Chocolate Chip Cake from the one and only Chocolate Covered Katie (Seriously, check out her recipes. Now!), I was blown away by how easy and delicious it was.

C'mon, doesn't that look amazing?

C’mon, doesn’t that look amazing?

The recipe pictured is German Chocolate Cake For One — which, while it had an amazing texture, was extremely lacking on sweetness. This is our fault because we subbed out the oil for applesauce and then reduced the sugar by 1/2 tbsp. Fortunately the chocolate chips on top and some ice cream made up for the lack of sweetness.

Well, what are you waiting for? All you need is 10 minutes and a microwave! And then there’s no pesky leftovers to deal with (or tempt you).

Have you tried any microwave baking? What’s your favourite recipe?

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Cookie Balls (aka What to do With Soft Cookies)

I made cookies the other day (shocking, I know). When they first came out of the oven, they were quite tasty, almost like mini cakes, but as they cooled they turned into crumbly messes. Sad and confused, I wondered what to do with these messy little failures.

Then I thought, you know what makes everything better? Chocolate! Yes, chocolate makes emotional wounds better, as well as all sorts of food.

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Chocolate Covered Cookie Balls

  • approx. 10 large soft cookies
  • approx. 1/2 c nut butter (I used peanut butter)
  • 1/2 c Semi-sweet chocolate chips
  • 2 tsp Canola oil

In a medium bowl, mix with a spoon (or your hands, that’s what I did):

  • 10 large soft cookies
  • 1/4 c nut butter

Add more nut butter as needed until mixture can be squished into 1″ balls and not fall apart.

Place 1″ cookie balls on a plate or some other flat surface, I recommend using parchment paper or other non-stick mechanism between the cookie balls and the plate. Put plate in the fridge for about 10 minutes.

In a double broiler, melt

  • 1/2 c semi-sweet chocolate chips
  • 2 tsp canola oil (the canola oil will keep the chocolate soft at room temperature, instead of it turning into a hard shell)

Pull cookie balls out of the fridge and move them to one side of the plate. Dip and roll each cookie ball in the melted chocolate until it is completely covered, then place back on the other side of the plate. When all are coated, return to the fridge for another 15 min or until the chocolate coating is hard.

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And that’s it! How to turn a baking mistake into a delicious chocolate covered cookie ball.

Don’t have a soft cookie recipe? My applesauce snickerdoodles will work decently. Oh, you want a vegan recipe? How convenient! I just happen to have a way too soft vegan applesauce snickerdoodle recipe handy.

Too-Soft Vegan Applesauce Snickerdoodles

Mix together thoroughly …

  • 1/4 + 1/8 cup melted vegan butter
  • 1/2 + 1/8 cup brown sugar
  • 3/4 cup unsweetened applesauce
  • 1 Ener-G egg

Sift together and stir in …

  • 2 cup bread flour
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Sugar Mixture

  • 2 tbsp white sugar
  • 2 tsp cinnamon 

Chill dough (required). Roll into balls the size of walnuts. Then roll each ball in the sugar mixture before placing about 2 inches apart on an ungreased baking sheet. Bake at 400ºF until lightly browned but still soft, approximately 8 – 10 minutes.

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I used candycane bits instead of cinnamon sugar for this batch — it was season-appropriate at the time, I swear!

 

These cookies really weren’t that great as cookies, so consider yourself warned. I promise I will post a vegan applesauce snickerdoodle recipe as soon as I come with one!

Happy baking!

What are your fixes for baking mishaps?