Yesterday, I decided to bake something, because…
I had two really ripe bananas
I had pumpkin puree that I needed to use (before it went bad)
There were no sweets in the house
I hadn’t baked in a while
Everyone was out or sleeping
I was feeling kinda down and/or blah
…And I felt like baking (and I enjoy it).
So, I looked through my recipe cards to try to find something easy, good and that had ingredients I had on hand. Sifting through pumpkin bread, pumpkin spice cake, pumpkin this and that, I set on pumpkin cupcakes by Laura in the Kitchen. I couldn’t remember if I made them before or even how I stumbled upon the recipe, but I decided to go for it.I made the following changes:
- Reduced the sugar to 1/2 cup. My mother told me once that usually the sugar to flour ratio is 1:2 and since this recipe only called for 1 cup of flour, I felt like 1 cup of sugar would be way too sweet.
- Used Ener-G egg replace instead of eggs, because I really feel like it’s a waste of eggs to make cupcakes with them (see previous post about my love for baking vegan)
- Added cinnamon instead of pumpkin pie spice, because I didn’t have any of the latter
- Used white whole wheat flour instead of all-purpose flour
I found them to be VERY moist and thought they tasted pretty good, although my anti-vegan brother said they were “OK”.
I also made the previously made dairy free chocolate chip cookies from about.com, but with banana puree as they suggest for a possible substitute. I also used 3/4 cup of organic cane sugar plus 1/4 cup of molasses, because brown sugar is just cane sugar with molasses. For the flour I used a mix of white whole wheat flour and whole wheat pastry flour:
They turned out very similar to the banana chocolate chop “scones” I made for the tea party – cake like cookies. I baked them for 9 minutes, but that was not enough time and they were still quite doughy. In fact, I had to reheat the oven and rebake them at least two more times at 2 minutes each. I also baked a smaller batch for about 11 minutes, which seems to be the perfect time. I saved the rest of the “dough” in the fridge. That’s one great thing about cookie dough – you can save it for later. 🙂
So, yeah, I had another dessert baking and movie watching “hang-in”, but this time just with myself. And it was still fun. 🙂