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I'm bored
tilivenn
What are fun things to bake? Bonus points for making meaningful use of coconut oil, of which I bought a jar for homemade makeup experiments which only used like maybe 1/8th of what I have. (I know I can probably substitute coconut oil for most things, and also it's processed in some way which means it no longer tastes like coconut. So probably I will just end up using it instead of whatever oil my recipe calls for, but.)

edit: I ended up making tahini chocolate chip cookies, haphazardly adapted from this recipe: http://www.dessertfortwo.com/2014/03/tahini-chocolate-chunk-cookies/ which I didn't realize was scaled for two servings until I'd gotten partway in, so then I quadrupled the proportions on the fly, except I didn't really believe that I needed four eggs so I only used two ... They came out very crumbly and oily, but also quite delicious.

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I like baking apricot breakfast crisp, because then I have breakfast, but I have no idea what to use coconut oil in. Not apricot breakfast crisp, I suspect. My latest iteration involves tearing up a pound of apricots and tossing them with a couple of tablespoons of brown sugar and a tablespoon of flour and some nutmeg. Then I melt a quarter cup of butter and stir in (in order) a third of a cup of brown sugar, a half a cup of oats, a half a cup of flour, a pinch of salt, and a bunch of roasted unsalted pistachios (not in the shell, obv). And then when it is time to eat it, I dollop on plain yogurt.

Basic form of this comes from the Smitten Kitchen Cookbook.

If you meant something that would come in a whole chunk you can pick up with your hands, I recently made peanut butter cookies with chocolate chips, and they were incidentally gluten-free and my recently-diagnosed-with-celiac godson fell upon them with glad cries. And so did bunches of other people who have no celiac or gluten sensitivity or etc.

Oh. There is baking of the crisp. It bakes at 400 F for 30 min.

chinders uses it in place of butter when making cornbread, because she has dairy sensitivities. It works pretty well, though you end up with a slight taste of coconut rather than a slight taste of butteriness. It's pretty good in the sorts of things where that's an asset, though, and perfectly fine in cornbread.

So, a few seconds of completely lackadaisical browsing has not provided a specific recipe, but the cakes with cyanide in them baked for Rasputin would be cool - apparently the baking burned out the cyanide, which is part of why he survived. Along with being a mystic channel for the Ogdru Jahad, obviously.
Cosmicharuspex: Bad Advice Always On Tap!

Edit to add: You could replace cyanide with coconut oil, possibly. So... my suggestion is entirely worthless.

Edited at 2014-06-07 02:45 pm (UTC)

Zucchini bread and things of that sort call for oil, and coconut oil would probably be really tasty. Smith's amazing pumpkin bread used coconut oil.

http://smittenkitchen.com/ has a lot of inspiring baking recipes, and the advice on things like pie crust is spot on.

In summer, I recommend making tarts topped with fresh fruit.

I've not made this, but it calls for coconut oil! Crackly Banana Bread from Smitten Kitchen

These are excellent, and have just a hint of coconut flavor. I really like how that hint of coconut combines with rosemary and chocolate, though they were also good when I lost my nerve and skipped the rosemary (the first few batches.)
http://www.theppk.com/2013/10/rosemary-chocolate-chip-cookies-video/http://www.theppk.com/2013/10/rosemary-chocolate-chip-cookies-video/
If you don't have flax seed, and you're not vegan, you can substitute an egg for the flax + 1 tablespoon of the liquid. I've also found that ALL cookie recipes from the Post-Punk Kitchen work better at 360 degrees F, but I presume you know your own oven.

If you really like coconut, you can make oatmeal cookies, substituting coconut oil for all or part of the butter. Then substitute shredded coconut for 25-50% of the rolled oats.


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