Banana Peanut Butter Oat Bars

December 31, 2024
Credits

Recipe adapted from Sammi Brondo.

Ingredients

Makes 9 square bars

3 bananas, very ripe
¼ cup peanut butter
1 tsp vanilla paste
1¼ cup oats
¼ tsp salt
½ tsp baking powder
½ cup chocolate chips

Process
```
preheat oven 350º F
```
1. grease a loaf pan (with butter, spray oil, or regular oil) or trim parchment paper to fit
2. mash bananas, add peanut butter, vanilla; mix
3. add oats, salt, baking powder; mix
4. fold in chocolate chips
5. pour mixture into prepared pan
```
bake ~30 minutes
```
1. let cool, then cut into bars
Notes
- I used natural peanut butter, but you can use whatever you have on hand
- quick cooking or rolled oats work best
- could try swirling through some jelly/jam (untested)
Oven // Recipe // Sweets

baking ○ better than takeout ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Chocolate Zucchini Cupcakes

January 26, 2024

Credits

Recipe adapted from Sally’s Baking Addiction. She has lots of incredibly helpful information so I encourage reading through her post.

Ingredients

amount	ingredient
250g	flour, all-purpose
60g	cocoa powder (not* dutch processed)*
2 tsp	baking soda
½ tsp	baking powder
1 tsp	espresso powder (optional)
½ tsp	salt
125g	oil
90g	applesauce, unsweetened
250g	sugar
15g	molasses
4	eggs
80g	sour cream
360g	zucchini, shredded
180g	chocolate chips

See notes for helpful ingredient information

Process

preheat oven: 350°

in medium bowl, combine all dry ingredients (flour through salt in the list); mix thoroughly
in a separate bowl, whisk wet ingredients (from oil through chocolate chips)
add dry ingredients to wet ingredients and mix until just combined
spray muffin tins with spray oil (or use cupcake liners), then divide the batter into the tins, almost filling each cavity

bake: ~22 minutes

let cupcakes cool for ~10 minutes on the counter, then remove from tray

nutrition

whole recipe: 1,495g = 4,517 calories
1 cupcake = 238 calories

notes

substitutions & replacement

because of the science involved, the cocoa powder can’t be replaced with dutch-processed cocoa powder; read the original recipe post for more details (see Credits section above)
if you do not have applesauce, you can just use oil; you can replace some of the oil in most baked goods with applesauce
espresso powder deepens the chocolate flavor, without giving any coffee flavor in this amount; use it if you have it, skip it if you don’t
if you don’t have molasses, use 100g of regular sugar and 150g of brown sugar

other

all ingredients should be at room temp; if you’re like me, just heat a cup of water in the microwave to generate heat and steam, then put the sour cream and eggs in the TURNED OFF microwave to warm up before you start
oil the tray really well as they will stick to dry spots easily

See the freezing guide for tips and information on freezer-safe food storage.

Oven // Recipe // Sweets

american ○ baking ○ better than takeout ○ calories calculated ○ cupcakes ○ freezer friendly ○ photo ○ vegetarian

Applesauce Muffins

June 22, 2022
Credits

Recipe modified from DrCackle on Reddit.

Ingredients

Makes 12 muffins

Amount Ingredient
240g flour, all purpose
50g sugar
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
¼ tsp ground cloves
80g raisins
105g apple, peeled, finely diced
113g butter, unsalted, melted
380g applesauce, unsweetened

Process
1. preheat oven to 350° F
2. in medium, microwave-safe bowl: melt butter; add raisinsa + applesauce, heat through again if necessary (this is to hydrate the raisins)
3. add all dry ingredients to large bowl and mix
4. to the same bowl, add the rest of the ingredients, including the heated mixture from step #1
5. mix until just combined (batter will be quite thick)
6. lightly spray muffin tin with spray oil and divide batter evenly between tins
```
Bake: 30 minutes
```
Allow to cool on countertop for at least 15 minutes.

Nutrition

Whole Recipe: 867g = 2,409 calories
1 Muffin (73g) = 203 calories

Notes
- these are extremely low sugar, which is how I like them; most people may want to up the sugar and raisins
- recipe can probably handle increasing apple, cinnamon, and maybe even cloves
- these taste very healthy and could pass for breakfast muffins; try experimenting with adding additional vegetables like shredded carrots or zucchini.
See the freezing guide for tips and information on freezer-safe food storage.
Oven // Recipe // Sweets

baking ○ breakfast ○ calories calculated ○ freezer friendly ○ photo ○ quick ○ vegetarian
Chocolate Cake

December 3, 2021
Credits

Recipe adapted from Bon Appétit.

Ingredients

Makes 1 9″ cake round

Amount Ingredient
160g flour, all purpose
250g sugar
5g baking powder
¼ tsp baking soda
8g salt, kosher
41g cocoa powder
163g oil, vegetable
2 eggs, large
4g vanilla extract
1 cup milk, warmed

Process
1. Preheat oven: 325°F
2. Grease cake pan with butter and lay down a parchment round on the bottom.
3. In a large bowl, mix all the dry ingredients.
4. In a medium bowl, whisk together the wet ingredients (except the milk).
5. Add wet ingrediets to dry and mix with a spatula; it will be firm and pasty.
6. Add warmed milk and mix until just uniform and combined.
7. Pour immediately into prepared cake pan
```
Bake: 40-50 minutes
```
1. Let cool before cutting.
Notes
- Can sub regular table salt for kosher, use slightly less.
Oven // Recipe // Sweets

baking ○ dump and go ○ one pot pan or bowl ○ vegetarian

Amount	Ingredient
240g	flour, all purpose
50g	sugar
2 tsp	baking soda
1 tsp	salt
1 tsp	cinnamon
¼ tsp	ground cloves
80g	raisins
105g	apple, peeled, finely diced
113g	butter, unsalted, melted
380g	applesauce, unsweetened

Amount	Ingredient
160g	flour, all purpose
250g	sugar
5g	baking powder
¼ tsp	baking soda
8g	salt, kosher
41g	cocoa powder
163g	oil, vegetable
2	eggs, large
4g	vanilla extract
1 cup	milk, warmed

Cherry Almond Scones

November 25, 2021

Credits

Recipe adapted from Everyday Gourmet with Blakely.

Ingredients

Makes 4 scones

Amount	Ingredient
120g	flour, all purpose, unbleached
25g + 6g	sugar, divided
1tsp	baking powder
⅛ tsp	salt
28g	butter, cold
1 tsp	vanilla extract
⅛ tsp	almond extract
90g	milk
½ cup	cherries, fresh, pitted, halved
15g	almonds, slivered

Process

Preheat oven (or toaster oven / airfryer) at 425° F.
In a large bowl, mix flour, sugar, baking powder and salt.
Add cold butter and work into the dry ingredients with your hands until all the butter has become little bits.
Mix in vanilla and almond extracts, milk, cherries, and almonds.
Turn dough out onto parchment paper and press into a rough square of even thickness. Wet hands with water if dough is sticking.
Cut an “X” shape into the dough to form 4 triangle pastries.
Wet the tops with water (or milk) and dust with the 6g of sugar.

Bake: 20 minutes

Nutrition

Calories: 240 per scone

Notes

If using raw almonds, cover with water and microwave for 1 minute, remove skins, then sliver
Rotate tray halfway through bake time if browning is uneven; this varies by oven.

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baking ○ better than takeout ○ breakfast ○ calories calculated ○ pastry ○ photo ○ quick ○ vegetarian

Chocolate Chip Cookies

August 16, 2016
Credits

Recipe adapted from Sally’s Baking Addiction.

Ingredients

amount ingredient
280g flour, all purpose
1 tsp baking soda
1½ tsp cornstarch
½ tsp salt
170g butter, unsalted, melted
35g molasses^*
200g sugar
1 whole + 1 yolk large eggs, room temp
180g chocolate chips, semi-sweet
^*see notes for brown sugar usage/substitution

Process
1. Large bowl, whisk: flour, baking soda, cornstarch, salt
2. Medium bowl, whisk butter, brown sugar, sugar until no lumps; whisk in egg, then egg yolk. Whisk in vanilla
3. Pour wet ingredients into dry, mix
4. Fold in chocolate chips
5. Cover + chill for up to 3 days
6. Remove dough from fridge, let sit 10 minutes
```
Preheat oven: 325º F
```
1. Line baking sheets with silicone baking mat
2. Roll dough into balls 2 or 3 tablespoons each, roll taller than wide; ~8 balls per sheet
```
Bake Time: 10 minutes for 2 T cookies; 13 minutes for 3 T cookies
```
1. Allow to cool on silicone mat, 10 minutes
2. Transfer to wire rack to finish cooling
Nutrition

Yields: 16 or 24 cookies

Calories

whole recipe: 4,156
per 3 T cookie: 260
per 2 T cookie: 173 per

Notes

Brown sugar is just regular sugar with molasses added back into it after the refinement process. If you don’t have molasses on hand, you can just use brown sugar instead (135g of it) and reduce the regular sugar down to 100g.

See the freezing guide for tips and information on freezer-safe food storage.
Oven // Recipe // Sweets

american ○ baking ○ better than takeout ○ calories calculated ○ comfort food ○ cookies ○ freezer friendly ○ one pot pan or bowl ○ quick ○ vegetarian