This is the story of a food creation success and a flop. I mentioned before that I’m trying to understand the basics of food proportions to create my own recipes. Finding and trying recipes is fun, but I want to be able to create my own recipes from an idea too. I am reading a book called “Ratio” that teaches basics for everything from soup stocks to muffins to icing. I learned that a pound cake and sponge cake have the same ratios, but their texture is different because of the order you combine. Isn’t that interesting? And the cookie ratio is 3 parts flour, 1 part sugar, 2 parts fat. Now go make a cookie!
Recipe Success–Pumpkin Apple Muffins
Along the lines of putting flavors together with correct ratios, I wrote a recipe for pumpkin apple muffins. This isn’t the first recipe I’ve created from scratch, I also did my Zucchini Banana Nut Bread and Oatmeal Raisin Chocolate Chip cookies. Both are great.
This recipe is really great too. The ratios for muffins are 2 parts flour, 2 parts liquid, 1 egg, 1 part fat. Take a look:
Ingredients (makes 12 muffins)
- 2 C whole wheat flour (I did not use pastry flour, but will switch when my current box runs out)
- 2/3 C brown sugar
- 1 tsp cinnamon
- 1 C chopped Granny Smith apple (i did not peel it, just chopped finely. First tried to grate it, but that didn’t work.)
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 2 egg whites (can do 1 egg)
- 1 C canned pumpkin
- 1/3 C plain Greek yogurt
- 1/4 C unsweetened applesauce
For the next time, gold or black raisins, or pecans/walnuts would be great too!
Preheat oven to 350*. Combine dry ingredients together, wet ingredients in a different bowl, and then add the dry to the wet. Mix well. Bake for 25-30 minutes.
These were great. The apples provided a little crunch, the pumpkin was perfect for Fall, and they were soft and tasty. Approval by Jeffrey too! You’ll see below that it’s hard to get!
These are delicious. You should go make them now.
Recipe Flop: Peanut Butter Chocolate Chip Cookies
I love muffins. You can see on my recipe page that I have so many different muffins. But I recently stopped buying packaged cookies because I prefer homemade ones. I’m not as great at cookies, so I used my book to create a recipe!
Unfortunately, this recipe had a problem, and I think it is either from the flour I used, or the fat replacement of applesauce plus yogurt. The batter was gummy. It also started thick, so I added 1/4 C milk and then it became a little too loose. Since it looked more like a batter than a dough (there’s a difference, see it in the book!), I wasn’t sure what would happen in the oven, so I used a mini muffin tin for part, and a cookie sheet for the rest.
What ended up happening was a muffin texture for the cookie, and it was chewy. Not crispy at all. I think for the next time, I need to use butter and think about a butter substitute in a cookie. The fat sub in muffins works ok, but takes out the crunch of a cookie.
Here is the ingredient list, but it’s not going on the recipe page just yet! Have to try again.
Ingredients (made 24 cookies/mini muffins)
- 2 C whole wheat flour
- 2/3 C brown sugar
- 2/3 C plain Greek yogurt
- 2/3 C unsweetened applesauce
- 2 egg whites
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 C softened peanut butter (microwave for 20 seconds)
- 1/2 C chocolate chips
- 1/2 C raisins
- Preheat oven to 350*. Mix egg whites with yogurt and applesauce. Add in sugar, then vanilla.
- Mix salt, baking powder with the flour, then add to mixture slowly.
- Add peanut butter and mix. Fold in raisins and chocolate chips.
- Mine baked about 22 minutes, but again, it was in a mini muffin tin and a baking sheet. Same time for both.
Jeffrey’s opinion: This tastes like cardboard. Stop trying to healthify my cookies! Use real ingredients.
So you see, the trials of a food blogger aren’t all successes! At least the kitchen didn’t explode…yet. Don’t laugh, Jeffrey did it once in college.
Are you a baking expert? Tell me what I did wrong!