Following the rules, measuring things out, staying in the lines isn’t everyone’s style. This is why baking and cooking has such a bad rap with some people. I’m here today to show you that you can throw out the traditional recipes and live on the experimental side.
Step one to the new side of baking or cooking – Pick the dish you want to make
Step two – How do you want it made? Are there health concerns? I choose to bake on the low fat and health side but this guide is for everyone.
Step three – Find the recipes. For our example today we will be making Chocolate chip cookies
Step four – read the ingredients. Which ones are necessary, which can be substitute, and which are optional.
Example –
Required – flower, baking soda, eggs
Substituted - sugar both brown and white (or sugar substitute), shortening (butter, yogurt, applesauce, or Crisco), The flavor of extract and chips that you want to put into your recipe
Optional – nuts, package of pudding, salt (which really does add to the taste but it can be left out if you have high blood pressure.
Step 5 – figuring out the right amounts for everything. Here is where you get to learn through trial and error. Some things should not be fucked with. If you are worried about this I’m happy to answer any questions about this on my blog.
Flour – The average is about 2 cups. More can always be added later if needed and some recipes call for more but that’s for bigger batches. When all things are even it’s still about 2 cups.
Eggs – Average is 2 so lets stick with that.
Sugar – How much sugar do you want? The average is ¾ cup each. Do you like white sugar more? Brown sugar more? Do you like less sugar? I’m a low sugar girl so I’m going with about ½ cup each brown and white sugar. If you substitute for splenda lower the amount of sugar because it causes things to settle heavy on the bottom and the measurements may not be equal so keep that in mind and read the packages.
Baking soda - This is the king of the household and should never be fucked with. Average is 1 teaspoon. Keep it that way.
Shortening – This has all kinds of different options, when using apple sauce or yogurt make sure to reduce by just a little. It’s always easier to put more in then take some out. You can reduce the amount of butter or Crisco and substitute with yogurt. This is the best combination that I have found – half the amount of butter but use Crisco and make up for the other half with yogurt. Here we will use half a cup Crisco and half a cup vanilla yogurt. It adds the least amount of flavor. If you want to add other flavors of yogurt to spice it up. Go for it – experiment.
Chips – I know we are talking about chocolate chip cookies but live a little. Try white chocolate, cherry, dark chocolate, or butterscotch. Average is 2 cups but these are your cookies. Do you want more or less? Have fun these are for you.
Extract – Vanilla is the classic for cookies, but try almond for something new or cherry if you are using cherry chips. What flavors do you like? Average is 1 teaspoon. Never use too much extract. It taste bad in large doses.
Optional – Do you like nuts? Then add nuts. Do add salt if you can it helps the flavors come out. I’m going to throw in a package of white chocolate pudding. It sounds like it will go good in chocolate chip cookies.
Now for cooking – Do you want bars or cookies? I want cookies and the average bake temp it 350. Make them as big or as small as you like.
Mixing - Same as with the other recipes - flour, baking soda, salt in a bowl and put aside. Then mix shorting, extract, sugars, eggs, (this is where the pudding mix) would be addedand when that's all mixed up add the flour mixture. Last stir in nuts and chips.
Secret tip – Crisco makes for wonderful consistency but it does go through a life cycle. Never eat Crisco cookies fresh from the pan. Let them sit overnight for the best results.
Now be off with you and enjoy the experience of experimental cooking.
