Height: 5'-2" - 41 years old - 2015 Reboot: 165.4/136.0/135
Question for those you who experiment with baking. I was thinking of making chocolate peppermint pudding cakes and not sure if the peppermint extract should take the place of the vanilla extract or do I use both??? I am not much of an experimenter and need to follow recipes exactly. Thoughts???
Question for those you who experiment with baking. I was thinking of making chocolate peppermint pudding cakes and not sure if the peppermint extract should take the place of the vanilla extract or do I use both??? I am not much of an experimenter and need to follow recipes exactly. Thoughts???
It really depends on what you are looking for. The vanilla is there for flavor, not a necessary ingredient. If you want mint chocolate I would omit the vanilla. If you want more of a mint chocolate birthday cake type flavor, keep the vanilla. You could use one, both or half and half.
I tried them with both baking soda and baking powder, about 1/4 teas. Didn't really make much difference. I also made the vanilla with almond extract, and that is my favorite so far.
Wow those turned out great! I didn't have vanilla extract so I used maple extract with the butterscotch pudding instead and it came out great. I think I may have forgotten to add the water so I'm gonna try again tomorrow night. But they were really good anyway.
Height: 5'-2" - 41 years old - 2015 Reboot: 165.4/136.0/135
Ok, so after a few experiments, I found that if you want to do the chocolate peppermint, use a teaspoon of vanilla and a DROP of peppermint extract. They turned out good that way.
Also, I tried the vanilla with almond extract and they were AMAZING! The butterscotch cakes are actually my favorite, so I am going to give them a try with maple extract. That sounds yummy!
Ok, so after a few experiments, I found that if you want to do the chocolate peppermint, use a teaspoon of vanilla and a DROP of peppermint extract. They turned out good that way.
Also, I tried the vanilla with almond extract and they were AMAZING! The butterscotch cakes are actually my favorite, so I am going to give them a try with maple extract. That sounds yummy!
Hi All,
I wanted to post this in a separate thread instead of the recipe thread because I don't know how many people go into that thread on a daily basis. Anyway, here is a recipe that my counselor gave me to make the IP puddings into little cakes! They are awesome!
-Preheat oven to 350 degrees
-In a blender, combine (2) egg whites, (1) t. vanilla and 2 oz. of water. Blend well
-Pour liquid contents into a bowl, and gently fold in pudding packet. I usually add a little powder, mix it up, add a little more, etc... The final result is a "batter" similar to brownies. And yes, I lick the bowl and spoon
-To bake, I use (2) small corning ware dishes, you could also make them in a muffin tin, and divide them into (3) equal muffins. I spray the bottom of the dish with Pam so the cakes won't stick.
The cakes will get VERY large while baking, and will deflate when cooling. If you put too much batter into a small baking dish, your cakes will literally explode in the oven. It is VERY important to only fill the baking dish or muffin tin 1/2 way. Which is why you will get 2 small cakes or 3 muffins.
-Bake at 350 for 15-16 minutes. Let cool and enjoy a mini cake.
(2) notes:
1). I have only tried this with Lemon, Butterscotch and Vanilla puddings. They have all turned out excellect! I haven't tried with Chocolate because I don't really care for the chocolate pudding, it is very chalky to me.
2). If you are making the cakes in a muffin tin, fill the empty muffin "holes" with water so that the cakes bake evenly.
jennydoodle I am going to post this in the recipes sticky. I want to be able to find it without searching thru old threads. Hope this is okay
I loved the pudding cake. I made it with the dark chocolate pudding mix..It tasted like a brownie. I didn't have a blender so I beat the egg whites with a mixer..they fell when I added the mix..but cooked well. I will try to cuisinart them next time;
Thanks for sharing a wonderful recipe.
do you think these would keep well in fridge if I made some for vacation. I will be gone for 5 days and this might be good for a non restricted on the go meal.
Height: 5'-2" - 41 years old - 2015 Reboot: 165.4/136.0/135
Here is an alternative to the cake- A Cookie!
So in experimenting, I made pudding cookies instead of the cakes.
Prep is following the pudding cake recipe with some changes:
oven at 375
1 egg white (I think I used slightly more because I have a carton and used 4tbsp and it says 3tbsp is one egg white)
2 oz water
fold in pudding packet
on cookie sheet (with wax paper or with pam) spoon (I used a tbsp measure) mixture onto sheet and spread in a flat circle (if you just mound it you will get little puffs)
cook at 350 for 20 to 30 min
half way through, flip the 'cookies' over and squish down with a spatula (they will puff up during cooking)
They are crispy first out of the oven, but get chewy over time. They keep well tho.
You could make a few of these ahead of time. Bring them in a baggy and when at camping reheat/recrisp by the fire.
Add a touch of WF Marshmallow and WF chocolate and sandwich, not a perfect s'more, but close.
