I wonder how the chocolate muffin/cake would be with the extra egg whites added?

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.

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!

The vanilla and almond sounds great!

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.

Of course!

Here is a question..could you microwave these? One of the recipes for a chocolate muffin..takes the pancake mix and microwaves them for 1-3 mins.

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.

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.

I used the vanilla pudding and added a 2 tsp of lemon juice (2 tsp less water) and sprinkled in some poppy seeds...it was my favorite cake yet.

I made the vanilla last night and once the batter was mixed, I mixed in some WF caramel sauce and it was like Dolce De Leche. It was awesome!

My favorite so far has been the butterscotch (without any modifications) and the vanilla with almond extract instead of vanilla.