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Perfect Brownies from Scratch: They’re So Hard to Make as Good as the Boxed Mixes

Image from Pixabay

Brownies rule! Of course, you shouldn’t eat them all the time. But they’re delicious in moderation—just like everything else is, including healthy foods.

You know how people say everything tastes better homemade? Well, that is true for most things. Except…brownies. I don’t understand why. But brownies from scratch almost never taste like the boxed mix. I wonder why no one has found or created a kopy kat recipe for boxed brownie mixes.

I’ve experimented with so many brownie recipes from scratch. Nothing came close to the boxed mix nor did anything taste nearly as good. That was…until the end of 2017. I found a recipe which I liked. So, I used it to make brownies. They were almost like the boxed mix.

But the baking soda made the tops too crunchy. I don’t mind crunchy-topped brownies but these were too crusty. Luckily, at the New Year’s Eve party I went to, people enjoyed them very much. They said that those brownies were better than any other dessert there.

But to this day, I have still yet to find a brownie recipe exactly as good as the boxed mixes. Maybe I could try a flourless brownie recipe. Flourless chocolate cookie recipes often worked out for me. So, I see no reason why a flourless brownie recipe would not.

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Everything is Better Homemade, Including Cream-Filled Cupcakes

I used to like commercial-made cream-filled cupcakes. Now I don’t because they taste artificial. There are, like, so many chemicals in them. I won’t even eat Twinkies anymore because of that.

Anyway, I have baked homemade cream-filled cupcakes in the past. They didn’t turn out as well as the most recent time. That was when I went to a New Years Eve party this past winter. That is why the cupcakes say 19 or 2019.

The writing there was done with commercial icing. However, the ganache on the tops was cooked from scratch. Some of the cakes were made from scratch too. But the others came from a boxed mix. Why, you may ask? I ran out of the homemade batter. So, I bought a boxed mix.

Regardless of what I said in the title, the boxed mix kind of tasted better. Don’t worry, the filling was also created from scratch. It had marshmallow crème. That was probably a crucial ingredient for the texture.

These cupcakes turned out to be popular at the party. Not like crazy, but people enjoyed them, including myself.

Now how did I fill them? Well, technically, you’re supposed to squeeze them into the bottoms from a pastry bag. But I didn’t have that patience. So, I scooped up the tops, spooned the filling in, removed the bottom halves of the parts I pulled out, and put the tops back on. Then I frosted them with the ganache and wrote on them with the icing.

There you have it. Do you love cream-filled cupcakes? I do!

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Cookie “Dough” Balls and How I Made Them

Have you ever eaten cookie dough? I used to, even though I wasn’t supposed to. Luckily, I never got sick.

But there is a way to make cookie “dough”. And no, I don’t mean the mysterious stuff ice cream parlors use. I mean crushed cookies and cream cheese. That’s right.

You can use store-bought cookies. Or you can bake your own. I’d recommend the latter more. Why? Because homemade is always better, of course.

You could bake the cookies longer than instructed, although they may burn a bit. Or bake them soft and let them harden, which I wouldn’t suggest unless you don’t like soft cookies. There are people who prefer crunchier cookies. You might be one of them.

What I do is bake them soft. If I find them just okay or get tired of them after a while, they end up hardening. So instead of tossing them, I crush them, mix them with cream cheese, and roll them into little balls. Then I refrigerate them. Sometimes, I dip them in chocolate or colored sugars. And guess what? They taste delicious. They taste like cookie dough, except that they’re not raw.

So if you want to make your own cookie “dough” without getting sick or trying to find the strange ingredients ice cream shops use, just crush your hard cookies and mix in cream cheese. You can use a blender. In fact, that’s probably better because it expedite the process.

Your cream cheese and crushed crumbs should measure about the same volume. After you mix the two, roll them into balls, like the size of a gumball. Then refrigerate them for about a half hour or so. Then take them out and enjoy, or dip them in chocolate, sugars, sprinkles, nuts, or anything you’d like. Believe me, you’ll feel like you’re eating cookie dough.

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Who Struggles With Yellow Cake From Scratch? Me

Above is my college graduation party cake that I made from scratch. Everything, including the icing you see and the cake and filling you do not see. The cake was half chocolate with chocolate buttercream (the biggest hit) and half yellow with strawberry filling (which, by the way, tastes a lot better than the commercial kind in my opinion).

I could discuss more about the cake’s design and filling. But, as you can see in the title, that is not what this post is about. It is about the struggles I’ve gone through with baking yellow cake from scratch.

Yes, I get it. You can’t see the cake on the inside, because I hadn’t cut it yet. However, I will say that this recipe, is perhaps, the best yellow cake recipe I could find.

It’s a chiffon kind. You use egg whites to make meringue as well as cream of tarter. It tasted delicious. In fact, I was the only one to eat the yellow cake section at my graduation party.

For years, I would make different yellow cake recipes from different sources whether it was the Internet or print books. Not one has tasted as good as this one. For a while, I wouldn’t make yellow cake from scratch. In fact, I’d preferred the boxed mixes a lot more. I’m not kidding. The other recipes tasted bad.

I learned to revisit making vanilla cake from scratch because one of my friends has a peanut allergy. I was surprised to learn how limited people with peanut allergies are when it comes to food, including unexpected places. So I had to be extra-careful with what I served at my parties.

You can search the vanilla chiffon cake recipe on Google. You may love it.

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Healthy and Happy Blueberry Muffins

Image above from Pixabay

Blueberry muffins are delicious. Many of us love them. However, did you know that there is a healthier way to make them?

You read that correctly. I’m not kidding. There is a delicious blueberry muffin recipe made with no flour, but almond meal, and no sugar, but pure maple syrup (not Aunt Jemima’s pancake syrup).

I did not make the muffins in the image above. This is a picture from Pixabay as you can see in the caption below. However, it does resemble the almond meal muffins closely enough. Want to find the recipe? Search “Almond meal muffins” in Google.

Not only are those muffins healthier, they are also irresistible. At least as much as the traditional kinds with flour and sugar. If not, more.

What else about these muffins, you might ask? You got to eat or freeze them as quickly as possible. They spoil rapidly. I’m not joking. I actually had to throw some away because they’d gone bad. And that was only after a few days since I’d baked them.

So there you have it. Wish to try baking these, yourselves? Go ahead. Want to substitute eggs? You’re in luck. You can use applesauce in place. Then they are vegan.

Hope you enjoyed discovering that you can make some of your favorite desserts healthier.

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Trick or Treat with this Sweet Skillet Cookie

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Ah, the gooey, chewy, skillet cookies–who doesn’t love them, especially when warm and topped with ice cream (which I didn’t use since I don’t have any in my house)?

Well, I used a recipe that was rated close to 5 stars, and had the best rating compared to the other recipes I found on Google. You start off by making caramel with the sugars and butter. Then you add the other ingredients.

I decided to add some extra ingredients to dress it up for Halloween. I know Halloween hasn’t come yet. But hey, stuff about that holiday is already happening.

So the additional ingredients I added were white chocolate chips (I like to use them in general, regardless of time of year), Halloween sprinkles, green sugar, and yellow and red food coloring. I think the problem that kind of messed up the recipe was the green sugar and possibly the sprinkles. The cookie ended up tasting too sweet.

I forced myself to eat it. I still have most of it in my refrigerator. So I have to find some way to get it consumed. I don’t think adding ice cream will be a good idea at this point.

I do usually enjoy skillet cookies. But something about this creation ended up not what I expected. I used unsalted and salted butter, by the way. Hmmm… perhaps, I should keep looking for more recipes. I think I’ll find a recipe just as well-rated. If not, better.

 

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Healthy Gingerbread Cookies – They’re Luckily Delicious, No Matter What

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Image above from Pixabay

I found a recipe for healthy gingerbread cookies on Google a while back. For copyright reasons, I will not post the link. However, you can search for it or any other one on your own.

The one I am going to discuss is not only healthier, but is also dairy-free (it called for coconut oil, not butter) and can easily have its ingredients be substituted. I replaced the all-purpose flour with gluten-free and whole wheat flours as well as almond meal. The cookies came out delicious.

Unlike me, many people I know didn’t enjoy the cookies as much. I brought them to a social event at one of my friend’s houses. Sadly, they weren’t a hit, despite being homemade. Even my own family didn’t really care for the cookies.

However, I enjoyed them enough that I kept eating them. One time, I used coconut sugar and pure maple syrup (not Aunt Jemima pancake syrup) in place of granulated sugar. My mom smelled the coconut. I did not, though. Some things my family can smell—I can’t. I’ve become immune to the scents. One example is seafood. Others can be coconut, like in this case.

I also found no difference in taste for the batch of these healthier gingerbread cookies to the classic recipes that call for granulated sugar and all-purpose flour. Others were easily able to tell the difference, though. Still—what matters more is that I enjoyed the cookies.

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Baking Dairy-Free Brownies… Good, Bleh, and Eh

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Image above is from Pixabay.

When I was experimenting with avoiding dairy in my cooking, I tried a brownie recipe. It called for coconut oil instead of a typical dairy ingredient.

The first time, it tasted good—irresistible. I would eat them often. My family disliked them. But I enjoyed them.

The second time, they had a crumbly texture and tasted like they were burnt. I had to throw them away.

The third time, they tasted a tiny bit better. That was it. My family begged me to give up on that recipe.

Oh well. I guess if I want to experiment with dairy-free desserts again, I’ll look for another recipe. Sometimes recipes don’t always result the way you want them to nor do they necessarily end up the same ways each time you use it.

 

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Something Oily This Way Comes… In Baking

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Have you ever noticed that baking with butter differs in your dessert’s texture than baking with oil? I don’t just mean boxed mixes, but baking from scratch.

Yup, I noticed it and a website confirmed it. Oil does make your desserts moister. Butter is good, too, at times, such as when baking cookies (depending on the recipe, especially if you’re trying to bake healthier stuff) and making buttercream icing. Butter is also good at flavoring certain sweets, like yellow cake when mixed in.

However, you usually don’t have to melt oil (unless it’s solid, like coconut oil) or heat it up. When cooking or baking with butter and having to add eggs, you have to use extra care. Melted butter has to be cooled to lukewarm before you add the eggs. Otherwise, you’ll end up with scrambled eggs in your dessert (this has happened to my mom and even me when I cooked vanilla pudding from scratch) and will probably want to throw it away.

Of course, everybody has different preferences. Some people are happy with just using butter. Others will enjoy using oil in their baking, regardless of reason.

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Chocolate Cupcakes: Delicious (Yet Dry) Without Dairy

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This picture was taken from the public domain image site, Pixabay. However, it does look similar to the dairy-free chocolate cupcakes I once made (but hadn’t photographed).

I substituted almond or coconut milk for dairy. I also used oil in place of butter. All other ingredients were the same (flour, baking powder, salt, sugar, etc.).

While the cupcakes came out a bit dry, they still tasted good, especially with a dairy-free chocolate frosting. That icing called for coconut oil, dairy-free chocolate, sugar, and vanilla extract. It also tasted delicious, although it ended up being produced in large quantities. I probably should’ve reduced the recipe in half.

Nevertheless, it’s a recipe that I would love to use again. I made it because of lactose and dairy issues earlier this year. I’m mildly lactose intolerant, but can still handle dairy now.

You can still enjoy it, no matter what. To make the cupcakes more moist, try using more liquid, such as oil. Bake it at a lower temperature and check often. One trick I was taught was to set the timer for a few minutes and check. This can prevent overcooking, thus dry desserts, which not many people like. You may differ, however. No one is right or wrong with their dessert textures or preferences.