Baking for Special Occasions

Using Substitutes In Baking

<br /> Using Substitutes in Baking<br />

Using Substitutes in Baking

1 Using applesauce as a baking substitute.jpg: Baking

1. Using applesauce as a baking substitute

Title: Taking a Saucy Stroll: The Delightfully Delicious Dance of Applesauce in Bubbling Bakes

Can we sass up your baking a notch? We bet you’re thinking, How’s that possible? But, dear reader, hold onto your oven mitts because we’re taking a crisp, juicy detour and diving waist-deep into the alluring world of applesauce substitutes. Yes, that’s right! Your childhood snack and Grandma’s delight, applesauce, is not only nutritious and tasty but also a surprisingly successful undercover agent in your baking pursuit.

Roll up your sleeves and get ready to be inducted into the secret baking society – the League of Applesauce Enthusiasts!

Why applesauce? you may be thinking, with an eyebrow perched higher than the others. You’re right, applesauce sounds like an unexpected enlistee into the baking battalion. Here, we’re talking about an unassuming, jolly jar of applesauce taking over your baking scene like a quiet superhero. Think the Clark Kent of your pantry, hiding behind those innocent glasses, just waiting to save the day.

But, why let applesauce don the cape and swoop into the batter bowl? Well, applesauce has a sweet, smooth texture that makes it an ideal swap for eggs, butter, and oil in your baking recipes. Plus, it’s demands less cheek chewing, with fewer calories and heaps of health benefits, making it a guilt-free delight for those of us perennially on the ‘I’ll-start-my-diet-tomorrow’ train.

To put it in the numbers that haunt us after a midnight baking binge – a cup of applesauce has around 100 calories, compared with a whopping 1,910 in a cup of oil. A shocker, right? And that’s not all! It has zero cholesterol – YES, ZERO! cue the gasps

Ready to waltz with applesauce in the kitchen ballet? Let’s talk practicality.

A delicately infused applesauce can replace half the amount of the required butter or oil in most recipes. That’s the general rule of thumb, folks! If your recipe demands a cup of butter or oil, gear up and swap that half cup with your new best baking buddy, the applesauce.

You may wonder how this would affect the final product. Will it be the same rich, melt-in-your-mouth goodie we crave? Here’s the expose.

““But he wouldn’t, and we heard he had paid a substitute three hundred dollars”

~ Emilie Benson Knipe and Alden Arthur Knipe, Illustrated by Emilie Benson Knipe , ’64

The result is a moist, dense yet fluffy dessert that will have you answering “It’s a secret ingredient” with a knowing grin when complimented.

A word of caution though – the creative journey of using applesauce could prove a tad tricky with crispy cookies. Because of its moisture content, applesauce might turn your snappy cookies into soft cake-like chunks. Good news for cake-cookie lovers, maybe not so much for the cookie-crunch enthusiasts.

All in all, applesauce is a fantastic, healthier baking wingman. It’s like having one of those Secret Santa gifts that turn out to be far better than you’d ever hoped for. Unwrap the magic, get experimental, throw caution (and butter) to the wind, and let the sneaky superhero applesauce take your baking to a flavorsome, healthy, and humorous ride.

So the next time you find your baking needs going ‘up the apples and pears’ (that’s Cockney rhyming slang for ‘stairs’, for the uninitiated), don’t despair. Reach past the butter, take that jar of applesauce, and away you go on an unforgettable baking adventure. Now, who’s ready for an applesauce-infused brownie?

Read More: 1. Using Applesauce As A Baking Substitute

2 Replacingeggs in bakingrecipes.jpg: Baking

2. Replacing eggs in baking recipes

Title: Eggs-iting News for Bakers – The Great Egg Replacement Endeavor!

Get ready to embark on an eggs-traordinary adventure in the dynamic world of baking. You think baking revolves around that sunny orb called an egg? Well, you’re not entirely off the chart, but prepare to be shell-shocked, because this article cracks the myth wide open.

Ever found yourself halfway through a batch of brownies, reaching for an egg only to discover an eggless abyss in your fridge? Or perhaps you’re a budding vegan baker trying to make your favorite chocolate chip cookies without the involvement of our feathery friends? Well, we’ve got EGGcellent news for you. Baking sans eggs is not only possible, it’s a hatching trend in the culinary realm.

Sit tight, for you’re about to be whisked away into the amazing world of egg replacement.

Today we’ll inaugurate, in true mad hatter fashion, two of the most popular replacements for eggs in baking: apple sauce and flax seeds.

APPLE SAUCE: The Undercover Fruit

When it comes to a jaw-dropping substitute for eggs, applesauce is the Johnny Appleseed in our tale. Unassuming yet extraordinary, it schlepps in quietly with the groceries, but amidst the baking ingredients, it shines like a diamond in the Granny Smith!

The science behind this is purely eggs-citing: the pectin in the applesauce acts as a binder, just like an egg, and also imparts moisture to the baked good. For every egg called for in a recipe, a quarter cup of applesauce will do just peachy. Best suited for muffins and cakes, this humble fruit will make your baked goodies softer than a kitten’s sneeze and lighter than a dandelion’s daydream.

FLAX SEEDS: The Tiny Titans

Imagine, a little seed challenging the mighty egg? Say hello to flax seeds, the David to our eggy Goliath! The sheer power of these tiny titans could make Superman sport a flax emblem on his chest!

To create a flax ‘egg’, combine 1 tablespoon of ground flax seeds with 3 tablespoons of water, stirring until thick and gelatinous.

“He had already designed the portrayal of his father as the old white king, and himself as the young white king, in a series of woodcuts illustrating the narrative which culminated in the one romance of his life, his brief happy marriage with Mary of Burgundy; and he continued eagerly to talk to Master Gottfried about the mystery of graving, and the various scenes in which he wished to depict himself learning languages from native speakers–Czech from a peasant with a basket of eggs, English from the exiles at the Burgundian court, who had also taught him the use of the longbow, building from architects and masons, painting from artists, and, more imaginatively, astrology from a wonderful flaming sphere in the sky, and the black art from a witch inspired by a long-tailed demon perched on her shoulder”

~ Yonge #7 in our series by Charlotte M. Yonge , The Dove in the Eagle’s Nest

This concoction, known as a flax egg, emerges as a master substitute in recipes demanding a rich, nutty flavor. It’s fantastic for oatmeal cookies, whole grain bread, or even a rustic banana bread.

But remember—one size does not fit all. Flax eggs, while delightful in muffins, might not be a crowd-pleaser in a dainty vanilla genoise. Keep your recipe in mind while you pick your replacement, or you might have the gastronomic equivalent of wearing a Hawaiian shirt to a black-tie event.

And there you have it! Shattering the shell of the age-old baking debate, we find that the lovechild of necessity and innovation is not only feasible but unexpectedly gratifying. Scaling new peaks in the baking landscape can be carbsolutely thrilling, and we’re excited to eggsplore this with all of you.

So next time you’re faced with an eggless predicament, don’t let it scramble your nerves. Remember, the apple of our eye and the flax of our affection are here to rise to the rescue. Happy Baking!

Source: 2. Replacing Eggs In Baking Recipes

3 Bakingwith almond flourinstead of wheat flour.jpg: Baking

3. Baking with almond flour instead of wheat flour

Title: The Al-mighty Almond Flour: Baking’s Superhero

Once upon a time, in a galaxy (not so far) away, lived our revered, allergen-free hero – an unassuming nut who goes by the name, Almond. Almond waved a magic wand and presto! It transformed into a superhero called almond flour. Packed and ready to serve, it set out on a grand mission—to rescue those tired of the everyday all-purpose wheat flour and carry them off to the tantalizing world of gluten-free, low-carb, and exceptionally nutty goodness.

If you’ve ever fantasized about baking a batch of chocolate chip cookies and not feeling an iota of guilt post-devastation, then my dear friend, almond flour is your knight in shining armor. It rushes to the rescue of fitness fanatics and gluten intolerant warriors with a silky sashay and a promise of lower calories, higher protein, and an escape from those pesky carbs.

Turning almonds into flour is as easy as convincing a cat to nap. First, our valiant almonds take a leisurely dip in boiling water, discard their skins like an unwelcome winter coat, and then lay back to soak in the sun or take a fun ride in a food dehydrator. Once dry, they’re ground until they resemble the dunes of the Sahara – voila! Almond flour.

Is substituting almond flour for wheat flour as simple as swapping your morning coffee for a green smoothie? Well, not quite. Navigation in the baking universe isn’t so easy. However, fear not, because I, your friendly neighborhood baking guide, am here to shed some light on this somewhat convoluted culinary math.

One cup of wheat flour can be replaced by around 1/4 –1/3rd cup of almond flour – somewhat like exchanging a Great Dane for a petite Pomeranian.

“Captain Mathews came riding up and with a flourish said: “Ah!”

~ Unknown, Unknown

Remember, almond flour is dense, moist, and filling, playing hard to get with liquids. Hence, you might want to reduce the amounts of liquid ingredients in your recipe.

However, beware! Stepping on to Almond Avenue might call for a few extra ingredients. To prevent your baked goods from resembling the crumbling ruins of the Roman Empire, you may want to introduce a binding agent such as eggs or flaxseeds.

Baking with almond flour is an extravagant ball attended by an enticing ensemble of taste, texture, and aroma. Muffins spring out moist and spongy; pancakes flip over with a delicious, nutty grin; and cookies crunch with a distinctive, seductive whisper. They all come out of the oven looking like they’ve attended a Michelin-star culinary school.

One major precaution in this adventurous journey is not to confuse almond flour with its distant cousin, almond meal. That’s like mistaking your charming, well-groomed date for their wild, unrefined, second removed cousin – a distasteful surprise indeed.

There you have it, the superhero saga of this super-nut. So, are you ready to step into the almond galaxy filled with savory muffins, gratifying bread, or mayhap a sensuous chocolate torte? Grab your whisk and tie on your apron – the world of guilt-free baking with almond flour awaits!

Like This? Try: 3. Baking With Almond Flour Instead Of Wheat Flour