Posts Tagged ‘baking’

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Posted: 23rd October 2013 by doomthings in Dessert, The Foodening, Tips & Tricks
Tags: , , , , ,

I used to microwave butter before using it in baked goods.  I sometimes still do because I get seriously lazy or want soft butter RIGHT NOW.  You can leave butter out (in a butter dish) for a while and it won’t go bad, contrary to popular belief.  Really, it’s better to just take out sticks of butter the day before you plan to make something and let it soften on it’s own.  Mostly cuz the baked goods [COOKIES] will be fluffier, but also this: 

Seriously, this will happen:

Microwaving Butter | The Oatmeal Microwaving Butter | The Oatmeal

All these images are belong to The Oatmeal.

Yes, this is an actual thing.  I’m down.  It means I can focus some of my food energies for good and less for evil.  Bake one thing a month to share recipes and compete for prizes?  I can handle that. 

The First Rule of Back Club | doomthings

Clearly I have avocados on the mind.  Also, there was a 2-fer deal so I had two avocados.  And we all know what happens to them when they don’t get used within a day or two of purchase:  SQUISH.  I had read up on using avocados in place of butter and/or eggs, so this is my first attempt at replacing high-calorie, bad-fat butter with low-calorie, good-fat pureed avocado.

Avacado Chocolate Chip Cookies | doomthings


  • 1 1/2 cup bread flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 pureed avocado (approximately 3/4 cup)
  • 3 tbsp granulated sugar
  • 1/2 cup dark brown sugar
  • 3/4 tsp vanilla extract
  • 1 egg
  • 1 cup chocolate chips
  • 1/2 cup pecan meal


  1. Combine flour, baking soda, and salt in a medium bowl.  Set aside.
  2. Beat avocado, sugars, and vanilla until completely combined and creamy.
  3. Add egg, mix well.
  4. Add food coloring if desired.*
  5. Gradually add in flour mixture.  Mix well.
  6. Stir in pecan meal, then chocolate chips.
  7. Drop by teaspoons onto a greased (or parchment-papered) baking sheet.
  8. Bake for 9 – 11 minutes at 375 degrees F.

*I was originally going to make a rainbow of colored cookies, but the avocado made the dough an olive green, so I added a couple drops of green food coloring to make it a bit brigher.  Also, I was going for the “spring” look, so light green cookies sounded fun.

These came out nice and gooey (the best way), and had a neat taste to them.  They definitely still tasted like cookies, but the avocado made a nice subtle difference (as opposed to using butter) and were light and fluffy, like when baking with shortening.  I did, however, make the mistake of not using parchment paper or non-stick spray on the baking sheet, so the cookies stuck to the pan a bit.

Despite the setback, I got the cookies off the sheets, ate the loose scrapings, and took more pictures of them.  Also, I ate a bunch.