geeksoup: (Default)
You'll be seeing a lot of muffins out of me for a while. I'm experimenting. This particular one is a result of that: a gooey, cakey muffin that doesn't look or feel like any I've tried. It isn't even like a cupcake. Want to know the secret?

Tortilla mix.

That's right. In my husband's culinary endeavors, he has developed a need to keep cake flour on hand. Alas, cake flour is beastly expensive next to regular flour, and I just resent the extra packaging. Well, when he was shopping last night, he started checking the protein content per serving of tortilla flour against other flours (he'd read that tortillas have to be made with a super-low protein flour or you end up with rubber pucks).

He brought some home only to find that it was mezcla, not flour. It already had fat, salt, and leavening in it. When we really got to thinking about it, we decided there really couldn't be much wrong with that, right, with the exception of the added fat. The last muffins I made were a bit dense, a bit chewy, so I thought maybe this mix would ameliorate that chewiness without adding too many calories.

Um. Not so much on point number two, there.

This one is made up out of whole cloth. I mean, I have adapted tons of recipes, but never just made a baked good out of nowhere. This is an incredibly tender, surprisingly rich muffin. I'm stunned at how good these are. Good thing the recipe makes a super large batch...

Double Chocolate Peanut Muffins )
geeksoup: (Default)
I imagine these can be made with, say, Malt-o-Meal, too. I wanted to make something I could just pop in my mouth to stave off hunger, so I fudged this recipe. (Also, threadbanger? I love it.)

Cream of Wheat Drop Cookies )

These could, I suppose, benefit from some glaze or a sprinkling of sugar; they could be made into snickerdoodles or perhaps pressed flat for a crispy cookie. If you leave them be, they are surprisingly sturdy with a light crispness and the crunch of Cream of Wheat when you bite. Yummy.
geeksoup: (Default)
So I had to go look for this, because...well. Chee-tos are an amazingly guilty pleasure involving more carcinogenic orange junk and saturated fat that are just...not good eats, right? So these are baking right now.

Homemade Cheesy Poofs

1 cup shredded sharp Cheddar cheese (about 1/4 lb, or +/- 115 mg)
1/2 cup (60g by weight) all-purpose flour
1/4 cup (60g by weight) butter or margarine, softened well
pinch salt


In a bowl, combine all ingredients; mix well. I had to knead a bit to get it to hold together. Roll into 3/4-in (2 cm). balls. Place on an ungreased baking sheet. Bake at 400 F (205 C) degrees for 12-15 minutes or until lightly browned. Serve warm.

Annnnd they're done. (It's like food TV magic! *whirls to oven where the finished food is*)

Are they anything like Chee-tos? No. I added garlic powder and a little cayenne pepper, and I imagine you could add anything you want, really, or play with different cheeses like shredded (not grated) parmesan, etc.

Conversions came from here.

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Hilary's geek soup

March 2014

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