Different kinds of Flats

Recently, I was in search of a pan to make individual small round flat corn bread pones. I thought in might be a nice change from my normal pone of cornbread cut in wedge slices. I shopped through all the cake pans and settle on a whoopie pie pan, it seemed the perfect one for my needs. It took me a month of shopping and watching sales before I finally ordered one.For some reason the name ‘Flats’ was going around in my mind in relation to my recipes I was planning to bake in my new pan.
I was glad to get the pan, but had no need for a batch of cornbread flats, so I made a batch of coconut flats. It’s my recipe. They have a light cakey taste.. (yes, I know they’re not flat-flat, but I still call them coconut flats anyway.)

The next batch that I made I adjusted my recipe and made pumpkin flats. The pumpkin flats have a firm-pie-like texture. They tried to stick to the pan. I got them out quickly. As they cooled, we could easily pick them up and eat them by hand.

My next batch of flats was the muffin ones. I’ve made these a couple of times. They’re a nice change from the norm.

I still haven’t made the cornbread flats, but I plan to someday. I also plan to make more different kinds of flats. They’re fun to make and a different way to enjoy regular food stuff.

What do you think, am I an old silly-heart
or do you think flats is a good idea?

 

 

related post: Chicken slow cooker pot pie and Muffin Flats

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Baked Donuts

The other night I decided to give my
new Wilton Donut cake pan a try.
I used a regular yellow box cake mix.We really enjoyed these.
We preferred them without frosting
and ate most of them that way.

Although the ones with frosting was a mighty sweet treat too.

It took 13 minutes for them to bake each time. Since I had only one pan it took over 2 hours to bake up all the batter.
As soon as I got near my pc, I ordered a couple more 6 cavity Wilton Donut pans to speed up the process next time.
I thought about getting some silicone pans, but I’ve never used them. I stuck with the trusted metal ones.

I’m curious, have you ever used silicone baking pans?
How did they do? Did you like them?

Here’s wishing you all a week of tasty treats and smiles.

 

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Pumpkin CheeseCake

p1080062-0The stores have started placing shelves in the middle-isles with seasonal baking supplies. Generally, we don’t pay much attention, but the other day a Libby’s Pumpkin Cheesecake mix caught our eye. We decided that since we like pumpkin pie and we also like cheesecake that we may like this mix as well.p1080039We were wrong. Well, not wrong, just disappointed that it tasted too much like a regular old pumpkin pie with a small bit of a tangy taste of cream cheese.

We’re glad we tried it even though we had to throw 3/4 of it away. We won’t be buying it again.
From now on we’ll take our pumpkin pie straight up with maybe a hit of whip cream.

Have a great rest of the week!

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2016 WordPress Weekly Photo Challenge – Nostalgia

2016 WordPress Weekly Photo Challenge
~Nostalgia~

What kinds of experiences stir emotions for the past within you?

p1060971
Baking a cake always makes me feel nostalgic and always makes me miss my Mom.
My Mom was one of the best cook and bakers that I’ve ever known. I’ve so many fond memories of her culinary creations.
Whenever Mom would put a cake in the oven, she’d warn us not to walk heavy, jump, stomp or run through the house because it would make the cake fall.
With a smile in my heart for Mom, I usually ask my family to walk lightly when I have a cake in the oven.

 Wishing you all sweet nostalgic thoughts
& fun with the WP photo challenge!

*Just a note
I’m guessing a store-bought box cake mix wouldn’t be as apt too fall because they’re so mathematically engineered for maximum results.
I suppose a cake made from scratch with plain flour, baking soda or baking powder might have a bigger chance of falling.

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Old Timey Apple Pie

applepie-1My husband has been reminicing about the homemade apple pies that I used to make. He talked enough to get me wanting an apple pie. I bought a bag of apples and got out my ‘Old Timey Apple Pie’ Recipe. I was particurilarly excited about making a pie because I finally figured out how to make the lattice pie crust and wanted to try it out. It wasn’t as hard to do as I once thought. I used to make the solid pie crust top.

We enjoyed the pie… However, if I ever make it again, I will have to adjust the recipe because it was way too sweet. That’s the thing about the old timey recipes, some are sugar-heavy, this recipe calls for 1 1/2 cups.

All-in-all, it was a pretty decent pie. We enjoyed it over the course of a few days. I enjoyed making the pie and plan to make another one someday with adjustments to the recipe, or maybe another recipe all together.

I hope you all have an enjoyable week.

applepie

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Pumpkin Muffins

0P1050644a2Except for a half teaspoon, I had a full 15oz can of freshly opened pumpkin that I needed to store or use.

puppmknI thought about freezing it in cubes to cook with later on, that’s what I usually do.

My husband suggested that I make cookies or bread with it. That sounded good, but also like a lot of work.

I thought for a bit and decided to add some of it to a box of Jiffy Muffin Mix to make pumpkin muffins.

The first batch, I tried to keep it minimal and only add pumpkin pie spice and some of the canned pumpkin to the Jiffy Mix. Unfortunately, it was a big fail. The muffins were heavy and pretty much tasteless. I promptly tossed them in the trash.

The second batch was a winner though.
0P1050632I started the second batch by adding what I thought would make pumpkin muffins taste sweeter and have a better texture. When I was finished adding a half dozen more ingredients to the Jiffy Mix, my batter was large enough for 12 muffins.  They smelled wonderful and baked up beautifully. Even before I tasted one of them, I was pleased with the results.

To give the muffins a bit more sweetness, I made some strawberry cream topping and served it with the muffins. My husband and I really enjoyed the muffins and the strawberry cream together. The 2 different flavors complimented each other deliciously.

It really is fun for me to make new recipes using familiar and basic products. I’m always pleasantly surprised when after a couple tries I get the recipe right and it turns out tasty and edible.

Do you enjoy adding ingredients to familiar mixes to either spruce them up or make something different? Do you have a favorite?

Wishing you happy cooking!

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Chocolate Ice Cream Bread

chocolatebread1Well, here it is ‘Chocolate Ice Cream Bread’.
It tastes like a cross between a brownie and a chocolate cake.
chocolatebread2I’m happy that I’ve tried all 3 flavors in the Neapolitan ice cream.
It’s an easy recipe and bakes up beautifully.

Wishing you all fun with creative cooking.

 

*I used a small batter made like my basic ‘Boiled Custard Bread’ recipe.
Use melted ice cream instead of boiled custard.
Add flour a little at a time to the melted ice cream until the batter is a creamy consistency.
If you get the batter too thick, thin it with a little bit of water.

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