Fastest baked goods

[DancingLady]

What is the fastest baked item you have made? Mine would be boxes brownies because I can literally mix it in less time than it takes the oven to heat, and if I use the large pan so they are thinner, bake time is pretty short. But that's using a mix, so it could be called cheating.

 

[Trellum]

Cheese pies, because lately I make the cold version I only have to bake the crust, sometimes I don't even bake it and just put it in the freezer for 5 minutes and that is all it needs. Cool trick I learn from another girl for quick pie crusts.

 

[cupcakechef]

I too was going to say boxed brownies! But if it's something with the ingredients all from scratch I would probably say a mug cake - I make them pretty regularly when I am craving a sweet treat but don't want to make a whole cake (because that's WAY too tempting for me to keep in the house!) and mug cakes only take a matter of minutes to add the ingredients, mix, and cook in the microwave!

 

[Diane Lane]

Cheese pies, because lately I make the cold version I only have to bake the crust, sometimes I don't even bake it and just put it in the freezer for 5 minutes and that is all it needs. Cool trick I learn from another girl for quick pie crusts.

@Trellum Are they similar to cheesecake? What type of cheese do you use, and do you have/want to share a recipe?

 

[Trellum]

@Trellum Are they similar to cheesecake? What type of cheese do you use, and do you have/want to share a recipe?

Yeah, they are basically the same, but you bake them in a pie dish, so it's kinda easier than making a cheesecake. You just need cream cheese, condensed milk, gelatin (hydrated) vanilla extract, a bit of lemon juice and you are set. Those ingredients are for a no bake one, if you want a baked one you just add an egg to that mix, as well as some baking powder and remove the gelatin from the ingredient list.

 

[Diane Lane]

Thanks, @Trellum, when you say gelatin, do you mean the flavored jello type product, or unflavored gelatin? By hydrated, do you mean a particular amount of gelatin mixed with a cup of water (or two cups), the way one would make up jello to put in the fridge?

 

[Trellum]

Thanks, @Trellum, when you say gelatin, do you mean the flavored jello type product, or unflavored gelatin? By hydrated, do you mean a particular amount of gelatin mixed with a cup of water (or two cups), the way one would make up jello to put in the fridge?

The unflavored one, of course And for pies I usually use less than half a cup water... or else the pie won't turn out as firm as it should be. I use one quarter, I simply sprinkle the content of a small packet of gelatin little by little in the cold water, I then hydrate it by using the bain-marie technique. I wait til it's has cooled down a bit, but not much or else you will get a natural floured mini jello, lol. I then add it to the cheese pie mix, pour all in the blender and let it rest in the fridge overnight.

 

[Winterybella]

This thread would interest me. I like it "fast lane" in the kitchen and the baking department. Box cakes were quick and easy naturally and cookies as well. All the mug cakes were also quick but I am not sold on them. I should try one now I am in my baking slump.

 

[Diane Lane]

The unflavored one, of course And for pies I usually use less than half a cup water... or else the pie won't turn out as firm as it should be. I use one quarter, I simply sprinkle the content of a small packet of gelatin little by little in the cold water, I then hydrate it by using the bain-marie technique. I wait til it's has cooled down a bit, but not much or else you will get a natural floured mini jello, lol. I then add it to the cheese pie mix, pour all in the blender and let it rest in the fridge overnight.

Thanks, that sounds interesting. When I'm making any sort of cheese dessert, I usually use ricotta, although I have used Neufchatel, as well.

 

[Trellum]

Thanks, that sounds interesting. When I'm making any sort of cheese dessert, I usually use ricotta, although I have used Neufchatel, as well.

You van use ricotta fort this ons as wel, also panela cheese, but I have always preferred cream cheese for cheese pies. The flavour is nicer, even more when baked.