(Closed) What should I bake?

posted 7 years ago in Cooking
Post # 3
691 posts
Busy bee
  • Wedding: June 2012

Peanut butter chocolate chip cookies!



  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup chunky or smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tsp of vanilla extract (optional)
  • 1 cup semisweet chocolate chips


Preheat oven to 350°.

Cream the butter, peanut butter and sugars until well blended. Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 350°.  Makes about 24 two inch cookies.


Post # 4
1856 posts
Buzzing bee
  • Wedding: March 2013

Depends what counts as normal ingredients. Easiest thing is flourless peanut butter cookies – 1 cup peanut butter, 1/2 cup sugar, 1 egg. Mix and bake (around 350, I think?) 5-8 mins depending on the oven. You can throw in chocolate chips, or you can bake it as bars instead in an 8 by 8 pain and sprinkles cut up chocolate squares on top.

Post # 6
5427 posts
Bee Keeper

Microave chocolate mug cake! Single serving. Of course this is vegan so if you want to use dairy milk and chocolate chips… you can!

Chocolate Mug Cake – serves 1

4 tbsp white whole wheat flour 
2 tbsp brown sugar 
2 tbsp unsweetened cocoa 
1/4 tsp baking powder 
3 tbsp nondairy milk 
¼+ cup unsweetened applesauce 
vanilla extract 
dash cinnamon 
2-3 tbsp vegan chocolate chips

In a small bowl, whisk flour, sugar, cocoa, baking powder and cinnamon together, set aside. For a really sweet cake, add more sugar. In another small bowl, whisk ¼ cup applesauce, nondairy milk, and a drop or two of vanilla extract together. Pour wet into dry, then add chips, stirring to combine. 

Add another 1-2 tbsp of applesauce, until the batter is wet and resembles regular cake batter. Pour batter into a coffee cup, and microwave for three minutes (at 1000 watts – if your microwave is weaker or stronger, please adjust accordingly).

Per Serving: 276 Calories, 4.1g Fat, 59.3g Carbohydrates, 7.8g Fiber, 31.6g Sugar, 8.3g Protein


Post # 7
1370 posts
Bumble bee
  • Wedding: April 2012

Chocolate Macaroons, if you’ve got coconut laying around.

Chocolate Macaroons

2 squares Baker’s unsweetened chocolate
2 tablespoons butter or margarine
1/3 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon vanilla
2 2/3 cups (about) Baker’s Angel Flake coconut

Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth.

Remove from heat.

Blend in sugar, eggs, salt and vanilla; beat well.

Stir in coconut.

Drop from teaspoon onto greased baking sheets, leaving 1 1/2 inches between.

Bake at 325° for 15 minutes.

– Word of caution, let the coconut and chocolate mixture cool for a little bit before dividing it up and baking, otherwise the chocolate kind of falls from the top portion and pools at the bottom of the macaroon. Don’t shape the macaroons until you’re right about to put them in the oven for the same reason!

Post # 8
213 posts
Helper bee
  • Wedding: October 2012

I made white cupcakes with chocolate frosting the other day with just stuff I had in the pantry, but I also tend to have a well stocked pantry for baking.

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