If you've been cooking or baking with hydrogenated fats,
like stick margarine or shortening, substitute canola or safflower oil.
Not exact matches
Double Chocolate Cookies Yields: 24 cookies Ingredients: 1 cup
margarine, softened (2
sticks that must be made of 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding (1 box and I
like chocolate fudge flavor by Jello) 2 tbsp cocoa powder (I prefer Ghirardelli) 2 eggs 2 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 cups all purpose flour 1 cup semi sweet chocolate chips (again I prefer Ghirardelli brand) 24 mini Ghirardelli Chocolate Squares (flavor of your choice, I had sweet dark chocolate and cookie bits on hand) Directions: 1.
175g or 1.5
sticks dairy free
margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit if included in your flour blend) 1 teaspoon gluten free baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract 1 lb bag of hard clear candies (
like Jolly Ranchers)
I thought one cup of oil sounded
like too much so I reduced it to I half a cup in the added one
stick of Imperial
margarine I also reduce the water to 1/4 cup and replaced it with a 6 oz container of vanilla yogurt adding the chocolate chips to the mini Bundt pans was by far better than loaf