March
26

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Ok, this recipe needed a “do over.”  A huge part of the online baking community is about sharing, that’s a large part of why we do this: a shared love of food and cooking it.  We all see recipes and foods online or in cookbooks that we like and it’s perfectly fine to go ahead and make them and then to write about your experiences.  But, and here’s the point… I saw this recipe for yummy cookies on Caroline’s Chocolate & Carrots blog and thought I’d see how they turned out since I have more than one friend these days who has a reaction to flour products but still likes a sweet, baked treat.

In my haste yesterday to:

  1. Gather up two dogs to take them to the vet for shots
  2. Wash my car and vacuum the inside in 105 degrees
  3. Go to the post office, video store, bank, City building, library
  4. Get Starbucks
  5. See what Hobby Lobby had on sale
  6. Buy lunch
  7. Grocery shop for our healthy eating lifestyle change
  8. Go to the gym
  9. Do some work for a client or two (need money from time to time…LOL)
  10. Remove the covers from both air conditioner condensers to clean them and help Hubby(and about destroy both in the process),

I hit the “publish” button on my WordPress post instead of “save draft” which inadvertently posted a half baked article which didn’t give any credit to Caroline and her recipe at all.  Luckily for me, she was very understanding and polite about it… Sorry Caroline..

Anyway, here is the recipe and they are really great cookies so you must bake them!

One of the first things I do before I bake is set all my ingredients out and all of the equipment I’m going to be using… This is called mise en place or putting everything in it’s place. You can read more about that term here…

Mise en place - putting it all in order ready to bake!

Mise en place - putting it all in order ready to bake!

Ingredients:

  • 3 Cups powdered sugar
  • Cups of dark or Dutch Processed cocoa powder
  • Teaspoon salt (we use Kosher)
  • 3 to 4 large egg whites (room temperature)
  • 1 Tablespoon of GOOD vanilla (I use Madagascar)
  • ½ cup chocolate chips (I used good ‘ol Nestle Semi-Sweet)


Method

  • First off, preheat your oven to 350°F (180°C) (F to C temp converter here)
  • Prepare your baking sheets with silicon mats or sprayed parchment
  • Combine all dry ingredients into a bowl (flour, cocoa powder and salt)
  • Fold in 3 egg whites and then vanilla
  • Only beat until mixture is moist and fudge brownie like.  If it’s too dry then add an additional egg white.
  • Fold in chocolate chips
  • Using a tablespoon, place cookie mix onto prepared baking sheets, leaving room as they will spread. (I got 12 on a half pan sized baking sheet)
No flour, no fuss, fudgy chocolate chip cookies

On the tray

Bake for approx 14 mins or until the tops begin to crack. They will have a shiny gloss finish to them.

No Flour, No fuss, fudgy chocolate chip cookies by Cake Artisan

Finished Cookies

Haha… my first embedded video..

 

Points to consider:

If you are using a convection oven adjust the temperature down by about 25 degrees and you can usually reduce your bake time by a minute or two.  Keep an eye on your cookies as all ovens vary a little.

Many variables can affect your baking… humidity, altitude and the age of your products.  For example, the older the flour  is the drier it can be, therefore often requiring the addition of more liquid than normally called for just to get it to the right consistency… don’t panic, there is NO FLOUR in this particular recipe, this was just an example of a variable.

Enjoy and happy baking!

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July
21
Filed Under (Cakes, Recipes, Sweet Stuff) by Colleen on 21-07-2011

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My husband mentioned that he’d seen a Paula Deen recipe for pink lemonade cake.  I thought that sounded really nice and would be a great Summertime dessert.  After looking at Paula’s recipe online and the comments by users who had found it “too dense” “too this” or “too that” I decided to run with her basic flavour idea but to tweak it and hopefully turn out something really nice.

This is what I did.  It’s really easy and very tasty.

Pink Lemonade Cupcake Batter by Cake Artisan

Pink Lemonade Cupcake Batter

I took a box of white cake mix and prepared it as directed on the box except that I don’t like to use oil in my cakes so I replaced the 1/3 cup of oil with an equivalent 1/3 cup of natural, unsweetened apple sauce.  To the mix I then added three heaped tablespoons of the Country Time Pink Lemonade drink mix and also added a dash of Madagascar Vanilla and about a tablespoon of lemon zest.  I decided I wanted my cake to be more pink than the pale colour it was currently so I added a dash of pink food colouring until it was pink enough for me.

Ingredients so far:

1 box of Moist White Cake Mix

3 egg whites (no yolks)

1/3 cup natural, unsweetened apple sauce

1 & 1/4 cup of water

3 heaped tablespoons of Country Time Pink Lemonade drink mix powder (not diluted)

1 tsp of Madagascar Vanilla or Vanilla Essence

1 tablespoon of fresh lemon zest

Country Time - Pink Lemonade

Country Time - Pink Lemonade

Pink food colouring

 

(Baking purists are probably rolling their eyes at my suggestion of using a box mix and then the addition of pink food colouring.  It worked for what we were doing here so I’m ok with it.  If you aren’t, there are plenty of from scratch white cake recipes out there to delight your pure little baker’s hearts.)

Even though I have a passion for baking we try not to keep too many goodies in the house because we both could stand to lose some weight.  So we send our goodies off to work with my husband and I’ve heard his coworkers think this is ok.  Since they are headed for the office I decided to make cupcakes as they are far more manageable than needing to find a knife and plates for carving up a larger single cake.

Next I created a tasty complementary frosting.  I pretty much always go for my basic cream cheese frosting and just change it up a little to suit what it is that I’m making.

Frosting:

Crusting cream cheese buttercream

5 heaped tablespoons of Country Time  Pink Lemonade Drink Powder

Pink Lemonade Cupcake by Cake Artisan adapted from Paula Deen's Pink Lemonade Cake

Pink Lemonade Cupcake

After the cupcakes came out of the oven and cooled I frosted them with a generous swirl of buttercream and some sugar sprinkles just to make them shiny.  So that’s it folks.. really a quick and easy recipe and perfect for summer mealtimes or snacks.  Enjoy!  And remember if you have any questions don’t hesitate to email me.  I try to answer all emails even if they may take a couple of days to get you your response.

~ Colleen

 

 

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July
17
Filed Under (Sweet Stuff) by Colleen on 17-07-2009

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Some people collect stamps, others like me, collect recipe books.  But what’s the good of owning all these glorious tomes if I don’t actually pull them off the shelf and try out some of the recipes.  I’ve made lemon bars before but this time I’m going to be using Ina Garten’s recipe.  Nothing says summer more than lemon flavoured desserts.

Ina Garten’s Lemon Bars

Ingredients

Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

Ina Garten's Lemon Bars

Ina Garten's Lemon Bars

Method

Preheat the oven to 350 degrees F.

To make the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt.  With the mixer on low, add to the butter until just mixed.   Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling.  Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into desired sized bars or triangles and dust with confectioners’ sugar.


Ok, so I like this recipe. My daughter thought they got a bit “rubbery” after being refrigerated overnight but when you are trying them at a 2am fridge raid, who knows what they taste like? I found that if I microwaved a lemon bar for around 20 seconds, they were returned to their “warm out of the oven” state and were still very tasty and enjoyable.

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