commit: 1f8eb8ba7a8fad39034c1d57fc132198f65bcba3
parent c38ffd2f3b3f629c4e5244c0c5289d4c74edb43b
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 10 Oct 2020 16:05:19 -0700
stovetop choco oat cookies
Diffstat:
3 files changed, 8 insertions(+), 7 deletions(-)
diff --git a/site/chocolate_chip_cookies.html b/site/chocolate_chip_cookies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/stovetop_choco_oat_cookies.html b/site/stovetop_choco_oat_cookies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop choco oat cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop choco oat cookies</h1><h2>15 cookies — 10 minutes</h2><img src='../media/recipes/stovetop_choco_oat_cookies.jpg'/><p class='col2'>These days, I've been experimenting with baking without an oven, as I've switched to a 2-burner alcohol stove. This limits the sorts of recipes that I can do, but also gives me plenty of opportunities for learning how to do things differently. The texture is very moist when comparing it to a traditional cookie, but it is very delicious and quick to prepare.<br /><br /><b>Recipe notes:</b><br /><br /><b>Oats:</b> Only use quick-cooking oats, as rolled oats will not absorb the moist ingredients as quickly, and the cookies won't hold together. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder!<br /><br /><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.<br /><br /><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.<br /><br /><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).<br /><br /><b>Soy milk:</b> I make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.<br /><br /><b>Peanut butter:</b> I like peanut butter a lot, so I add it in everything. I use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p><dl class='ingredients'><h3>cookies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>110 g</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>120 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>125 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>200 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>20 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png'/><b>oats</b> <u>300 g</u></a></dt></dl><ul class='instructions'><li>In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)</li><li>Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.</li><li>If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape and makes it easier to handle them afterward.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop choco oat cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop choco oat cookies</h1><h2>15 cookies — 10 minutes</h2><img src='../media/recipes/stovetop_choco_oat_cookies.jpg'/><p class='col2'>These days, I've been experimenting with baking without an oven, as I've switched to a 2-burner alcohol stove. This limits what recipes I can make, but also gives me plenty of opportunities for learning how to do things differently.<br /><br />I prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, I just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.<br /><br /><b>Recipe notes:</b><br /><br /><b>Oats:</b> Only use quick-cooking oats, as rolled oats will not absorb the moist ingredients as quickly, and the cookies won't hold together. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder!<br /><br /><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.<br /><br /><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.<br /><br /><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).<br /><br /><b>Soy milk:</b> I make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.<br /><br /><b>Peanut butter:</b> I like peanut butter a lot, so I add it in everything. I use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p><dl class='ingredients'><h3>cookies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>110 g</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>120 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>125 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>200 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>20 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png'/><b>oats</b> <u>300 g</u></a></dt></dl><ul class='instructions'><li>In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)</li><li>Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.</li><li>If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.</li><li>Let cookies cool, they'll be easier to handle if you wait.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -435,7 +435,7 @@ add_part(&chickpea_salad_sandwich, &chickpea_salad_sandwich_chickpea_salad);
// chocolate chip cookies
Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12", 20191206, 20);
-set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
+set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
RecipePart cookie_mix = create_part("cookie mix");
add_instruction(&cookie_mix, "Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
add_instruction(&cookie_mix, "Heat oven to <u>190 °C (375 °F)</u>.");
@@ -1221,11 +1221,12 @@ add_part(&spicy_brownies_with_pomegranate_syrup, &spicy_brownies_with_pomegranat
// stovetop choco oat cookies
Recipe stovetop_choco_oat_cookies = create_recipe("stovetop choco oat cookies", sweet, "15 cookies", 20201010, 10);
-set_description(&stovetop_choco_oat_cookies, "These days, I've been experimenting with baking without an oven, as I've switched to a 2-burner alcohol stove. This limits the sorts of recipes that I can do, but also gives me plenty of opportunities for learning how to do things differently. The texture is very moist when comparing it to a traditional cookie, but it is very delicious and quick to prepare.<br /><br /><b>Recipe notes:</b><br /><br /><b>Oats:</b> Only use quick-cooking oats, as rolled oats will not absorb the moist ingredients as quickly, and the cookies won't hold together. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder!<br /><br /><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.<br /><br /><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.<br /><br /><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).<br /><br /><b>Soy milk:</b> I make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.<br /><br /><b>Peanut butter:</b> I like peanut butter a lot, so I add it in everything. I use 100% peanut butter. If you use a sweetened variety, you can use less sugar.");
+set_description(&stovetop_choco_oat_cookies, "These days, I've been experimenting with baking without an oven, as I've switched to a 2-burner alcohol stove. This limits what recipes I can make, but also gives me plenty of opportunities for learning how to do things differently.<br /><br />I prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, I just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.<br /><br /><b>Recipe notes:</b><br /><br /><b>Oats:</b> Only use quick-cooking oats, as rolled oats will not absorb the moist ingredients as quickly, and the cookies won't hold together. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder!<br /><br /><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.<br /><br /><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.<br /><br /><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).<br /><br /><b>Soy milk:</b> I make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.<br /><br /><b>Peanut butter:</b> I like peanut butter a lot, so I add it in everything. I use 100% peanut butter. If you use a sweetened variety, you can use less sugar.");
RecipePart stovetop_choco_oat_cookies_cookies = create_part("cookies");
add_instruction(&stovetop_choco_oat_cookies_cookies, "In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)");
add_instruction(&stovetop_choco_oat_cookies_cookies, "Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.");
-add_instruction(&stovetop_choco_oat_cookies_cookies, "If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape and makes it easier to handle them afterward.");
+add_instruction(&stovetop_choco_oat_cookies_cookies, "If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.");
+add_instruction(&stovetop_choco_oat_cookies_cookies, "Let cookies cool, they'll be easier to handle if you wait.");
add_serving(&stovetop_choco_oat_cookies_cookies, &vegan_butter, "110 g");
add_serving(&stovetop_choco_oat_cookies_cookies, &peanut_butter, "120 g");
add_serving(&stovetop_choco_oat_cookies_cookies, &soy_milk, "125 ml");
