Works for Me Wednesday: Brown Sugar in a Pinch

I’m sure this is something everybody knows but I can’t think of anything else that “works for me”. I never think of anything until it’s too late.

Rather than wasting time going to the store for brown sugar, make your own. I usually wing it as far as the measurements are concerned. I buy black strap molasses in a squeeze bottle in the syrup section at the store. I squeeze about two seconds worth of molasses (works out to about a tbsp, I believe) into two to three cups of white sugar and mix well. If it’s too dark - it usually isn’t - I add more white sugar.

Oh. I posted about Jeanette’s Brown Sugar Shortbread yesterday. The last time I made brown sugar, Aunt Buttercup helped me. She didn’t mix it well enough, but good enough There were tiny chunks of molasses, or extra dark brown sugar, or something, in those cookies and they almost passed as pecan tassies! The inadequate mixing added a bit of interest to the look of the cookies.

Find out what works for others.

New Years Eve

On This Last Day of 2007

I’m still working on the 4 item list from last night but am now sitting bundled up on the couch with the warmth of the laptop.  I don’t know how, after eating all of the junk we have over the last couple of weeks, dragging our resistance into the dirt, that we haven’t caught something long before now.

Christmas was good. We got to see almost all of our parents’/step parent’s children and grandchildren. Only one person and her significant other were missing. They were greatly missed. Maybe next year. Since the little guy was sick, our previous plans sort of went out the window but it was okay anyway.

My Downfall - Baking

Jeanette from Egg Free Baking stopped by a little over a week ago and boy am I glad she did! We have made her Brown Sugar Shortbread recipe twice. It is definitely a keeper! Everyone liked them. If I wasn’t trying to get and stay healthy, I’d go make another batch right now and eat them all myself. They’re that good. I encourage you to check out her website even if you aren’t allergic to eggs.

Just a recap of what else was tried and true at our house in 2007:

The gingersnaps have only turned out the way they are supposed to once, but they have still tasted great every time I’ve made them. The dough is supposed to be rolled into 1″ balls. They are supposed to flatten and get “snappy” but they don’t. They are soft and dessert-spicey. VERY good, but not like traditional gingersnaps. I have tried this recipe using various fats and nothing seems to make them turn out the way they did at first. I keep meaning to look back at the recipe as originally posted but I keep forgetting.

Cocoa Crazy Cake made into cupcakes, frosted with Vegan Buttercream Frosting and refrigerated overnight are SOOOO good. I have to say that the aforelinked Cocoa Crazy Cake recipe is the most cake-like eggless chocolate cake recipe I have ever had. It is so moist!

Winter

A couple of weeks ago, I was listening to the radio and heard the weatherman say, “It’s not spring yet.” Huh?? It wasn’t even winter yet. We have gotten some snow since that time. In fact, we’ve gotten enough snow to make it look like winter. Well, tonight we have a winter storm warning. I am so excited!!!

I can’t think of a better visual of starting afresh than a blanket of snow making everything look fresh and clean.  Nothing like a clean slate. 

Happy New Year!

Why Do Cookies Fall?

That has come up a couple of times lately. I hope the person who was asking was able to find the answer. If not, I’ll tell you what I know.

Based on my limited experience, it could be a couple of different things. If you’re using an egg substitute, you may not have gotten the cookies into the oven fast enough. I’m not talking about Egg Beaters, people. Those still contain eggs and therefore don’t count. I’m talking about egg free cookies in which a leavening other than eggs is used. Non-egg leavenings work because of a chemical reaction that starts as soon as the dry ingredients are mixed with the wet, i.e. baking soda and vinegar. The reaction of a non-egg replacer spends itself fairly quickly so you need to have a plan to move fast once your ingredients are mixed.

The other thing that could make your cookies flatter than usual is the types of fat you use. It’s best to follow the recipe as closely as possible if you don’t have all kinds of time and money to throw into the trash. Unless you’re dealing with food allergies. In that case, all bets are off and you can count on throwing away some cash while you experiment, but it will be worth it if you can come up with a tasty substitute for your favorite cookies.

I think cookie flattening also happens when you grease the cookie sheet. That’s a big mistake, and one that comes from being in cake baking mode. Follow the directions. Sometimes you slick up the cookie sheet and sometimes you don’t. (If you’re baking hypoallergenically, you probably will!)

I’m so glad tomorrow is grocery day. The Nicklebee sweet teeth are a’screamin‘.

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Edited 2-14-08:  Here’s a link to a pretty good response to someone’s question about why cookies flatten.  How to bake “flat-free” cookies.

Vegan Pumpkin Oatmeal Cookies

I made these great cookies about a week and a half ago. They were a huge hit everywhere I took them. I’m going to make them again today but I lost the recipe. Just thought I’d share the link and the recipe here for my own future reference and for anyone else who might like something delish that is egg and dairy free.

Pumpkin Oatmeal Cookies

Submitted by Isa on www.theppk.com

Pumpkin Oatmeal Cookies Submitted by Isa prep time: 15 minutes | cooking time: 32 minutes | makes 4 dozen cookies These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.Note: I use flax seeds because they make the texture a little chewier, but I’ve made them without and they’re still good! Equipment: baking sheets 2 mixing bowls Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 tsp cinnamon 1/2 teaspoon nutmeg 1 2/3 cups sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned pumpkin, or cooked pureed pumpkin 1 teaspoon vanilla optional: 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisins Directions Preheat oven to 350. Have ready 2 greased baking sheets. Mix together flour, oats, baking soda, salt and spices. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins. Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays. Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day! Note from Mrs. Nicklebee: These are extremely sticky. Let them cool adequately before handling them.

The Rise and Fall of Chocolate Chip Cookies

Honestly, I do not know what happened. Gabe and I made the worst choco. chip cookies today! I bet it was those pesky eggs. We’ve been doing so well without them that the other ingredients probably didn’t know what to do with themselves. That’s what it was. The baking soda decided its services weren’t required because the culturally prominent leavener was back. Yes, the baking soda quit and the dish ran away with the spoon.