Baking is a Science. Unless You Cheat

I know how people say, “baking is a science.” However, I am ADD, and have no patience for anything. Taking that into consideration, I too left over from my Granola Recipe and decided I wanted to make me some cookies.

All I did was add a few ingredients to make them bakeable! See if you think it’s a good idea?

I really have no idea if these measurements are correct. The best way to tell is if the mixture is dense and gooey at the same time. 

Ingredients:

• 1 cup Quaker Oats
• 2 cups Granola Mix
• 1 stick of Unsalted Butter
• 1 tbsp Vanilla Extract
• 2 Eggs
• 1/4 cup Brown Sugar
• 1 cup All purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda

Preparation:

Preheat the oven to 325⁰ F, with the rack set to the middle of the oven. Mix the granola with oats and other ingredients.

Bake for 20-25 minutes. Rest on pan and then move to a cooling rack.

Enjoy

Ima Cheat, Making Cheesy Bacon Jalapeño Mini Corn Breads

I wanted to test out my new, “Square-shaped Mini Muffin Baking Tray.” Originally, I purchased it to make mini square cupcakes. Those I’ll make another day.

In lieu of the cupcakes, I decided to make mini corn breads; but with a twist. I’ve made corn bread from scratch before; but it was a pain. This is an easy recipe to make with good results.

Give it a try…

Ingredients:

• 2 boxes Jiffy Corn bread Mix
• 2 tbsp Sugar
• ½ cup of Milk
• ½ small Vidallia onion, finely diced
• 2 eggs, lightly beaten
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 garlic clove grated
• 2 cups shredded Monterey/Cheddar Cheese
• 8 slices Center Cut Bacon, cooked and crumbled
• 2 whole Large Jalapeno Peppers, seeded and finely diced
• ¼ cup reserved bacon fat
• 2 tbsp reserved bacon fat for greasing the tins.

Preparation:

Preheat your oven to 400⁰ F. Fry up the bacon, to a crisp, on low heat to render out the bacon fat.  Reserve the fat for use in the mix and to grease the tins. In the same skillet add the onion, jalapeño peppers and grate in the clove of garlic. Sweat the veggies for a few minutes over low-medium heat. Remove and add to the mixing bowl to cool.

Mix together the two boxes of Jiffy Corn Bread Mix. Add everything into a mixing bowl: the sugar, black pepper, salt, sweat veggies, eggs, milk, crumbled bacon, rendered bacon fat and cheese. Mix to combine, do not over mix the batter.  Let the batter rest for 15 minutes, before filling the mini muffin tins.

Lightly grease the muffin tins with some of the reserved bacon fat (PAM, if you so feel inclined). Fill the tins 3/4 from the top. Tap the baking tray on counter top and let it rest a few minutes before putting it in the oven.

Above is the mini muffin baking pan I used.

Bake at 400⁰ F for about 17-20 minutes or until the edges start to turn golden brown. Use the tooth pick test to confirm they are done. Remove from the oven and let cool in the pan for 10 minutes.

Finished product. I packed them into a zip lock for storage.  Reheat at 400⁰ F for 5 minutes to serve, or microwave for 15 seconds.

Enjoy…