I’ve been getting creative with various household items to get some cooking done recently. I like to call it cooking, MacGyver style. (If you’re not familiar with MacGyver, he was a television character famous for getting out of tight situations with a bit of creativity, some duct tape, and a Swiss Army knife.)
One of my regular improvs is my version of a cooling rack. You see, in the past, it seemed that a cooling rack invariably seemed to come with any house we bought, so I never had to buy one. Unfortunately, I didn’t bring them with me when we moved, and I haven’t seen any on the few occasions I think to look for one here. As a result, when it comes time to cool some sort of baked good, I’ve had to get creative. My go-to way of working these days is to take a handful of metal skewers we have and spreading them out across a plate. I don’t bake in large batches, so this usually fits my rare baking needs. It’s surprisingly effective!
It also takes up very little storage space when not in use, so I’m tempted to not bother buying a proper cooling rack any time soon. If I plan to do any larger batches of baking, I could just buy more skewers! One of my favorite tv chefs in the US was Alton Brown, who always insisted that any kitchen tool should be able to serve more than one purpose. I think he’d be proud of my ingenuity!
As for the cupcakes in my shots, they’re not going to be as good as those made by American Baking Company, but they are on the healthier side of the cupcake divide. They’re an old Weight Watchers recipe that I have and now know by heart. They suit my need for a little bit of something chocolate on occasion.
3/4 cup all-purpose flour
1/2-cup brown sugar + 1 tbsp brown sugar
3 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup apple sauce (no sugar added) (I use the individually portioned apple sauce cups)
1/2 cup water
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar (I tend to just use natural vinegar now)
1 1/2 tsp melted butter (I use the liquid stuff)
First combine the dry ingredients and mix them together well. Then add in the liquid ingredients and stir just to combine. Then spoon the filling into a prepared 12-piece muffin tin and bake at 350F/180C for around 18-22 minutes.
I eat them plain, although they’re also good spread with a bit of Nutella. You can also add in a 1/4 cup or so of chocolate chips/pieces. Or sprinkle some hagelslag on top before baking. I’ve also used this recipe to make regular cakes. They’re not the end-all and be-all of chocolate cake, but they’re not bad when you want something chocolate, but also want to avoid lots of calories.