baking suggestions?

marie-p · Feb 4, 2006

I want to bake something tonight. Preferably with chocolate in it (using cocoa powder because I don't have chocolate chips).
Problem is, I only have 1 egg left.

Other than that, I have the normal baking ingredients (flour, oats, sugar, brown sugar, baking powder, oil, margarine, etc.). I also have some frozen blueberries, some raspberry jam. I don't think I have any nuts though.
And I don't want to go to the store tonight... so I really need to find something that doesn't require more than 1 egg.

any suggestions?

I prefer healthy recipes, but I can make an exception... just for tonight

marie-p · Feb 4, 2006

nevermind, I think I found a recipe.

http://cake.allrecipes.com/az/Eggles...lateCakeII.asp

anyone want to come over for cake?

menagerie mama · Feb 4, 2006

Do you have cream cheese, choc. chips and cocoa?

ollyextra05 · Feb 4, 2006

I've been trying to ease up on the flour and sugar and have made these "cookies" a few times:

Mix 1 cup peanut butter
1 1/2 Tbsp Cocoa Powder
1/2 cup splenda
1/2 tbsp vanilla extract
One egg

Beat all this together, then make walnut sized balls, placing them on a baking sheet and baking at 350 for about 6-8 mins. Makes peanut-buttery cookies that hit the sweet spot. great with a big glass of milk. Also, you can make them like thumbprint cookies, omitting the cocoa powder and spooning a small amount of raspberry jam into the middle of each cookie (after smushing a tumbprint in each of them) before baking.

marie-p · Feb 4, 2006

Originally Posted by OllyExtra05

I've been trying to ease up on the flour and sugar and have made these "cookies" a few times:

Mix 1 cup peanut butter
1 1/2 Tbsp Cocoa Powder
1/2 cup splenda
1/2 tbsp vanilla extract
One egg

Beat all this together, then make walnut sized balls, placing them on a baking sheet and baking at 350 for about 6-8 mins. Makes peanut-buttery cookies that hit the sweet spot. great with a big glass of milk. Also, you can make them like thumbprint cookies, omitting the cocoa powder and spooning a small amount of raspberry jam into the middle of each cookie (after smushing a tumbprint in each of them) before baking.

mmm... those seem good.
I'll keep that recipe in mind.

pollyanna · Feb 4, 2006

Put the kettle on..........IÂ´m on my way for tea and cake!!! Yummie!!!

evnshawn · Feb 5, 2006

These aren't healthy, but they're easy, fast, rich, and chocolatey. As a compromise, I will give you the 9x9 pan recipe. If you want to make a 9x13 pan, you will have to double the ingredients yourself; I won't enable your self-destructive behavior.

Evelyn's Famous Brownies
1/2 c. shortening*
7 Tbsp. cocoa
2 eggs
1 c. sugar
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. coffee liqueur such as Kamora or Kahlua
OR the same amount very strong coffee (this doesn't add any coffee flavor but does deepen the rich chocolatey goodness of the brownies)

Melt the shortening* and cocoa in the microwave. Sift the flour, baking powder, and salt together; set aside. In a large bowl, lightly beat the eggs and mix in the sugar. Add the cocoa mixture. Stir in the dry ingredients, and add the vanilla and coffee liqueur.

Pour into a greased 9x9 pan and bake at 350Âº F for 30 minutes. Don't overcook!

*Crisco now makes one that does not contain trans fats; it slightly changes the texture, but the brownies are still darn good.

OTHER NOTES
To measure the shortening, I line a 1/2 cup measuring cup with plastic wrap. You smoosh the shortening into the cup and then pull up the plastic wrap. Voila! No greasy mess to clean, and you can use the same measuring cup (if you double the recipe) to measure your flour.

Also, I always sift the dry ingredients onto wax paper. Very easy, and less cleanup. (Notice a continuing theme here?)

These brownies are very flexible. You can add nuts, flavoring chips (such as chocolate mint chips or chocolate raspberry chips, etc.).

pushylady · Feb 5, 2006

evnshawn said:
*Crisco now makes one that does not contain trans fats; it slightly changes the texture, but the brownies are still darn good.

OTHER NOTES
To measure the shortening, I line a 1/2 cup measuring cup with plastic wrap. You smoosh the shortening into the cup and then pull up the plastic wrap. Voila! No greasy mess to clean, and you can use the same measuring cup (if you double the recipe) to measure your flour.

QUOTE]
Great tips evnshawn! I can't believe I never thought to do that.

I'm going to try the Crisco too - I never use shortening because of the transfats. I'm glad to hear they're going "healthy".

yosemite · Feb 5, 2006

To measure shortening I usually fill my measuring cup (1 or 2 cup sizes) 1/2 full with cold water and add the shortening to that. When the water levels reaches the top, i.e., 1 cup or 2 cups depending on size of measuring cup, then I have the required amount of shortening. Basic displacement theory!

evnshawn · Feb 5, 2006

Originally Posted by Yosemite

To measure shortening I usually fill my measuring cup (1 or 2 cup sizes) 1/2 full with cold water and add the shortening to that. When the water levels reaches the top, i.e., 1 cup or 2 cups depending on size of measuring cup, then I have the required amount of shortening. Basic displacement theory!

I'll remember that as an alternative to the plastic wrap. Either way beats washing the shortening out of the cup, eh?

baking suggestions?

marie-p

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menagerie mama

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