Two Recipes I’ve Tweaked

This past Friday was fall break. While I did plenty of grading and planning, I also got in a bit of baking. Here are two of my recent favorites that I made over the weekend. Both of the recipes I tweaked, one intentionally and one unintentionally 🙂

flourless choc

Flourless Chocolate Cupcakes
(Adapted from Epicurious)

4 ounces fine-quality dark (72%) chocolate
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat oven to 375°F. Line 9 count muffin pan with cupcake liners. If using a 12 count muffin tin, pour a little water in the three remaining holes.

Chop chocolate into pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into melted chocolate. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour mixture into muffin pan and bake at 375°F for 15 min or until center of cupcake is set. Dust with cocoa or garnish with a raspberry.

The original recipe called for a stick of butter, which, truth be told, I completely forgot. They were super rich and tasty, even without the butter. If you like a more dense, buttery flavor, you could try adjusting the amount of butter to suit your taste.

baked oatmeal

Baked Oatmeal
(Adapted from Epicurious)

2 cups rolled (not instant or quick cooking) oats
1/4 walnut or pecan pieces, toasted or untoasted and chopped
1/4 cup maple syrup, plus more for serving
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups milk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
2 cups chopped fruit (peaches, apples, pineapple) or berries

Heat oven to 375 and butter and 8 inch square baking dish

In a bowl, mix together oats, baking powder, salt, cinnamon.

Add butter, vanilla, fruit, milk, maple syrup, and egg, and mix well.

Pour into baking dish and bake for 25-30 minutes at 375 degrees or until top is brown and center is set.

Drizzle maple syrup on top.

The original recipe called for bananas, but I’m not a big banana fan. I used peaches I had frozen this summer for the fruit. It also called for you to mix dry and wet ingredients separately and layer them in the dish. But it worked just fine dumping everything in together, saving labor and a mixing bowl. You can also mix the ingredients up the night before, refrigerate overnight, and then bake the next morning.


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