I love to make things fun for everyone, whenever I can. With cupcakes, it’s almost hard to make them more fun, but this time around I decided to bring back an old classic of baking them into ice cream cones. (thank you to my friend for posting the idea on her FB page that reminded me of this gem). Now, you can do this the easy way and just go buy a prepackaged mix and pour the batter into the cones and bake as directed for cupcakes. But at our house I like to experiment (really) and decided to make my own cake batter.
As usual, I took a recipe from a book I have, this time from the one provided to me when I bought my handy dandy mixer. It’s like having a second set of hands in the kitchen with me. I used an easy yellow cake recipe, modifying it slightly to use 1/2 whole wheat flour and flax seed as a replacement for some of the eggs.
When I have the children helping, I sometimes like to gather all the ingredients first and measure some of them so all we have to do is add what we need to the bowl when we need it. With my little helping hands cracking eggs and pouring the sugar, we added all the ingredients to the mixing bowl and watched as it worked hard.
When the batter was mixed, we all took turns spooning the batter into ice cream cones that my sweet DD had picked out at the store earlier. I think I filled them too little, just over the first ledge in the cone. next time I will try filling them just slightly more, to about 1.5 cm below the rim. I placed them in a muffin tin to help keep them balanced and baked them the same way I do cupcakes.
They turned out great, and even though the decorating and eating took a couple of days (we decorated this time as we ate) they were a big hit.
Definitely trying this one again with different sorts of cones and batters.
In an attempt to make our food and family more healthy, and to try and get in more pulse foods (such as beans and lentils) I am trying an experiment using pulses in my cookie recipes.
Starting with a basic drop cookie dough adapted slightly from a recipe I found in an old cook book series, I am going to try to replace eggs, fats and sugars with alternatives without altering the taste too much. Which cookie dough will be best, or will I wind up creating my own in the process? This is one experiment I am attempting on my own, but be assured the children will be part of the taste test crew, as well as baking crew on various other projects.
The first basic dough I used was a simple drop cookie dough, chocolate chip. I imagine these will be hard to keep the original flavor, as there aren’t many flavors in them to begin with, unlike other cookies that may have spices to liven them up and change the taste (and maybe cover up any not so good or different tastes).
I started the usual way, by creaming together the sugars and margarine. Usually I will add the eggs next, but I accidentally started adding the dry ingredients before the eggs. Lucky for me, the dough still turned out great. I then add the dry ingredients in three small batches, and mix fully. Finally I add the chocolate chips (or whatever other chip I may be using for the cookie) and drop by spoonfuls onto prepared baking sheets. I usually use parchment paper to help keep clean up quick and easy, and I also find my cookies bake more evenly on the bottom.
I will also be posting links to my youtube videos with how I did it.
I hope you enjoy this first in a series of Great Baking Experiments.