Easy yummy One Bowl / No Mixer cake and cookie recipes

ra_mom ↓

Wed, Apr 04 2012, 10:16 am

Zev’s Brownies
• 4 eggs
• 1-1/2 cups sugar
• 3/4 cup oil
• 1 Tbsp lemon juice
• 3/4 cup ground nuts
• 2 Tbsp cocoa
• 3/4 cup potato starch OR tapioca starch
• 1 cup chocolate chips

Whisk together eggs sugar, oil, and lemon. Add nuts, cocoa, and starch and mix until well combined. Stir in chocolate chips.
Pour into greased 9x13 pan or 9x11 brownie pan.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 45 minutes.
Cut while warm.

(Choose one brownie recipe. The above has a light chocolate taste. The one below has a richer chocolate taste.)

Unbelievable Brownies
• 4 large eggs
• 2 cups sugar
• 1 cup oil
• 1/8 tsp salt
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 3/4 cup cocoa
• 1 cup potato starch OR tapioca starch
• 1/2 cup chocolate chips (optional)

Whisk together eggs, sugar, and oil. Add the salt, vanilla, cocoa, and starch and mix until well combined. Stir in chocolate chips if using.
Pour into greased 9x11 brownie pan.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 35-40 minutes.

TollHouse Chocolate Chip Cake
• 3/4 cup oil
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 cup potato starch OR tapioca starch
• 1/8 tsp salt
• 1-2 Tbsp vanilla sugar OR 1-2 tsp vanilla extract
• 1 tsp baking powder (or combine 1 tsp baking soda + ½ tsp lemon juice. bubble. add to batter.)
• 3/4 cup chocolate chips

Whisk together oil, sugars, and eggs. Add potato starch, salt, vanilla, and baking powder and mix until well combined. Stir in chocolate chips.
Pour into greased 9x13 pan or 9x11 brownie pan.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 35-40 minutes.

Moist Chocolate Cake
• 1 tsp baking soda
• 1/2 tsp lemon juice or Pesach vinegar
• 5 eggs
• 1 1/2 cups sugar
• 1 cup oil
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 1/2 cup cocoa
• pinch coffee
• 3/4 cup potato starch OR tapioca starch

In a small bowl combine the baking soda and lemon juice. Set aside.
Whisk together the eggs, sugar, and oil. Add the vanilla, cocoa, coffee, potato starch and activated baking soda mixture, and mix until well combined.
Pour into a greased 9x13 pan or two 9" round pans.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 35-40 minutes.

Optional glaze: melt together 2 cups confectioners sugar, 1 stick margarine, 1/3 cup cocoa, 1 tsp vanilla extract and 1/8 cup water in a double boiler. Spread over cooled cake.

Almond Cookies
• 1 cup sugar
• 2 eggs
• 3 cups ground almonds
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 1/8 tsp salt

Whisk together the sugar and eggs. Add the almonds, vanilla, and salt and mix until well combined. If needed, place in freezer for 30 minutes to make batter easier to handle.
Form into 1” balls. Arrange on 2 cookie sheets.
Bake in oven preheated to 350 for 15 minutes.
Cool completely before removing from pan.

Chocolate Chip Cookies
• 2 cups sugar OR 1 cup sugar + 1 cup brown sugar, packed
• 2 eggs
• 1 cup oil
• 2 Tbsp vanilla sugar OR 2 tsp vanilla extract
• 3 cups very finely ground almonds
• 1 cup potato starch OR tapioca starch
• 1 cup chocolate chips

Whisk together the sugar, eggs, and oil. Add in the vanilla, almonds, and potato starch and mix until well combined. Stir in chocolate chips.
Freeze the batter for 1 hour to make it easier to form the cookies.
Form into 1” balls. Arrange on 4 cookie sheets about 2” apart. Do not flatten cookies as they will spread out.
Bake in oven preheated to 350 for 12 minutes.
Cool completely before removing from pan.

Fudge Bomb Cookies
• 3 cups confectioners sugar
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 2/3 cup cocoa
• 1/8 tsp salt
• 1/2 cup egg whites (must be measured)
• 1 1/2 cup chocolate chips or chopped chocolate

Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites; mix. Add remaining egg whites and mix until combined. Batter should be thick and glossy.
Stir in chocolate chips.
Drop spoonfuls of batter onto 3 parchment lined or silver foiled lined cookie sheets, 5-6 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
Bake in oven preheated to 350 for 12-14 minutes, until tops look slightly cracked.
Let cookies cool completely, then place in refrigerator until cold. Only then remove cookies from paper.
Freeze.

Marble Cake - this only works with potato starch
• 6 eggs
• 2 cups sugar
• 1 cup oil
• 2 Tbsp vanilla sugar OR 2 tsp vanilla extract
• 2 tsp baking powder
• 1 1/2 cup potato starch (don't try with tapioca)
• 4 ounces chocolate chips, melted

Whisk together the eggs, sugar, and oil really, really well, preferably with a whisk. Add the vanilla, baking powder and potato starch and mix until well combined.
Pour 2/3 of the batter into a 9x13 pan. Seal chocolate in a bag and dunk into a container of boiling water. Once melted, whisk in the chocolate to the reserved white batter. Then drizzle the now brown batter on top of the white batter that's already in the pan; marbelize with a knife.
Bake in oven preheated to 350 for 45 minutes.

Marble Cake Faigy Murray
• 4 eggs
• 1 cup sugar
• 1 cup oil
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 1-1/2 cups potato starch OR tapioca
• 1-1/2 cups almond flour
• 1 tsp baking powder (or combine 1 tsp baking soda + ½ tsp lemon juice. bubble. add to batter.)
Marble Swirl
• 1/4 cup oil
• 1 box instant chocolate pudding

Preheat oven to 350°F. Grease a 9x13 pan or 2 medium (3 lb) loaf pans)
Place eggs, sugar, oil and vanilla in a bowl and mix until well blended and frothy.
Add dry ingredients and mix until just incorporated.
Pour batter into a 9x13 pan (or divide between 2 medium loaf pans).
In a small bowl, mix pudding powder and oil until it’s starting to thicken, but still runny.
Drop pudding mixture onto cake batter with a spoon, and marbleize with a knife.
Bake for 35-40 minutes, until toothpick inserted in the center comes out clean.

Carrot Muffins Faigy Murray
• 1 medium carrot (use 1 cup Bodek shredded carrots for one bowl, no mixer)
• 1 cup ground almonds
• 1 cup potato starch OR tapioca
• 1 cup almond flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 3 eggs
• 1/2 cup oil

Use S blade of food processor to blend carrots. Mix all ingredients.
Fill lined muffin tins only 2/3rds up.
Bake in oven preheated to 350 for 25 minutes, or until toothpick inserted into muffin comes out clean.

Last edited by ra_mom on Wed, May 01 2024, 3:02 am; edited 8 times in total