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CharliRenee said:
Drools @White choc cheesecake. Magenta, we trust whatever you make you will give me extra heapings, lol
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I have not attempted a white chocolate cheese cake since the one that killed my mixer LOL, but I must admit that I am enjoying my return to experimental baking since late last year :D Generally speaking, baking and living alone are a somewhat dangerous combination in consideration of weight issues, but I must give God credit here, for I feel I was prepared to take up this endeavor again before the pandemic even started, and so I was quite comfortable with the idea of making my own concoctions as a tide-over, since shopping on a regular basis to meet my needs has now been ruled out. I have lots of flour and butter on hand :)

My daughter has been filling in any gaps in my supplies with her online shopping, and one of the things she added to my last order was an oatmeal muffin mix, since she was unaware that I am not in possession of muffin tins. Not having muffin tins did not slow me down :D To this last concoction I blended one cup of the muffin mix with two cups of all purpose flour. I say I do not follow recipes but I do have a formula of sorts as a guideline to the portions of the most basic ingredients of flour, baking powder, and salt. After that it is ad lib. I used apple sauce instead of oil, and no sugar aside from what I could see in the muffin mix (it looked granular = sugar). I did sprinkle in some Truvia (monkfruit). Are you familiar with it as a sugar substitute? I go by smell. If the mix smells too much of flour, I add a little extra sweetener. My last couple of cakes had pie filling in them as sweetener: a cherry chocolate chip cake and an apple cinnamon raisin cake :D I think I will stick more with apple, as the cherry cake had a pit in the very last piece :oops:

No oil but I do use cubed butter... about a quarter cup per three cups of flour. I don't measure it LOL. I just cut off two slabs and break them down. I had not used my cocoa powder for so long that when I was attempting to add some to the mix straight from the container, it splooched all over the counter as well as what landed in the bowl LOLOLOLOLOLOL.
 
Magenta said:
I have not attempted a white chocolate cheese cake since the one that killed my mixer LOL, but I must admit that I am enjoying my return to experimental baking since late last year :D Generally speaking, baking and living alone are a somewhat dangerous combination in consideration of weight issues, but I must give God credit here, for I feel I was prepared to take up this endeavor again before the pandemic even started, and so I was quite comfortable with the idea of making my own concoctions as a tide-over, since shopping on a regular basis to meet my needs has now been ruled out. I have lots of flour and butter on hand :)

My daughter has been filling in any gaps in my supplies with her online shopping, and one of the things she added to my last order was an oatmeal muffin mix, since she was unaware that I am not in possession of muffin tins. Not having muffin tins did not slow me down :D To this last concoction I blended one cup of the muffin mix with two cups of all purpose flour. I say I do not follow recipes but I do have a formula of sorts as a guideline to the portions of the most basic ingredients of flour, baking powder, and salt. After that it is ad lib. I used apple sauce instead of oil, and no sugar aside from what I could see in the muffin mix (it looked granular = sugar). I did sprinkle in some Truvia (monkfruit). Are you familiar with it as a sugar substitute? I go by smell. If the mix smells too much of flour, I add a little extra sweetener. My last couple of cakes had pie filling in them as sweetener: a cherry chocolate chip cake and an apple cinnamon raisin cake :D I think I will stick more with apple, as the cherry cake had a pit in the very last piece :oops:

No oil but I do use cubed butter... about a quarter cup per three cups of flour. I don't measure it LOL. I just cut off two slabs and break them down. I had not used my cocoa powder for so long that when I was attempting to add some to the mix straight from the container, it splooched all over the counter as well as what landed in the bowl LOLOLOLOLOLOL.
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lol@it splooching, great visual with that cool word.

I do know of truvia, use it when I am out of unhealthy, but yummy sweet creamer.
 
CharliRenee said:
lol@it splooching, great visual with that cool word.

I do know of truvia, use it when I am out of unhealthy, but yummy sweet creamer.
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My daughter also got me some sweetened condensed milk (it is used up now in instant coffee) and evaporated skim milk (also used up) so I am down to my coffee mate, which I brought from work. I do not care for flavored cream substitutes ;) As for sweeetner, I usually use Stevia, but I cannot find mine, even though I had just bought some for work (before coming home on the 16th of last month) and thought I had brought all such things with me when I left. I have been using Stevia in my coffee for many years :) My daughter has added more Truvia to my list :) It does have some sugar in it but greatly reduces the amount of sugar in whatever it is added to (y)
 
I have four cups of coffee, one each for the next three posters and oh yes it comes with a nice slice of triple chocolate and coconut slice.:coffee:
 
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1Thessalonians 2:13 For this cause also thank we God without ceasing,because,when ye received the word of God which ye heard of us,ye received it not as the word of men,but as it is in truth,the word of God,which effectually worketh also in you that believe.
 
G2RBeliever said:
1Thessalonians 2:13 For this cause also thank we God without ceasing,because,when ye received the word of God which ye heard of us,ye received it not as the word of men,but as it is in truth,the word of God,which eventually worketh also in you that believe.
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Congrats G2, you and Mission21 have received the last coffees and cakes. Happy Easter all!!
 
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