April 20, 2013

Baking 101

I wanted to have recipes and fun tips for baking... but I didn't get a lot of responses so I've been putting off writing this post. (Also we've been so busy with kid stuff that I haven't had a chance.)

I decided that it's important to follow through, though so here are the tips that I've got for you.

Baking Tips:
- Always measure carefully
- Use the flour non-stick spray for better flavor
- Use silicone as much as possible - much better baking and clean up
- A good food substitute guide close at hand. Little things like substituting apple sauce for oil in cake mix. etc. etc. 
- A few extra chocolate chips never hurt anyone (I liked this idea)
- Make your own brown sugar.
- And here's a great website for more baking tips!!

Brown sugar recipe:
one Tbs molasses per cup of sugar 
throw it in the food processor 

I hope that helps a bit. I will be updating this post soon with a few fun recipes from my wonderful neighbors. I just need to go take care of the baby first. :)



  • ½ cup vegan margarine
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons water
  • 1 ¼ cups all-purpose flour
  • 1/3 cup semisweet mini chocolate chips (dairy-free)
  • 12 ounces semisweet chocolate (dairy-free)


Line two baking sheets with parchment paper.
Using a mixer, beat margarine, brown sugar, salt, vanilla, and water until combined. Add flour and beat until incorporated. Fold in mini chocolate chips. Cover dough and refrigerate for 1 hour.
Roll chilled dough into 1-inch balls with the palms of your hands. Place on prepared baking sheets. Freeze for 15 minutes.
Melt the remaining 12 ounces chocolate in a double boiler or microwave. Let cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Store in refrigerator until serving. 

This was the recipe that I made. I changed (and would change) a few things. I used regular chocolate and butter. The good news is that it could be dairy free if you need it. I would also freeze the dough for at least 4 hours before dipping it into the chocolate. And go with a double boiler... apparently you can't melt chocolate twice in the microwave or it turns out a bit nasty looking (tastes great). These tasted divine and I will make them again.

I also got a few recipes from my neighbors... like I said before. I think I'll ask them before I put up their recipes, though. I am excited because one is gluten free! I may need to make a batch sometime.

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