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Easy Ingredient Swaps When You're Out of These Kitchen Staples

By,
Gourmandize
Milk 21/30

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Milk

Milk is an essential pantry staple when you want to add creaminess or richness to your recipes, but if you're all out, you can rely on several acceptable alternatives. This includes equal amounts of plant-based milks, like almond, rice, oat or soy, keeping in mind that they won't necessarily have the same level of creaminess or thickness as dairy milk. If you have evaporated milk on hand, sub 1/2 cup + 1/2 cup water for 1 cup whole milk. For baking needs, you can sub 1/2 cup sweetened condensed milk + 1/2 cup water for 1 cup whole milk (but reduce the amount of sugar in the recipe, if necessary). Other substitutes include equal amounts of yogurt (Greek or plain) or sour cream, which are both great in pasta sauces or even pancakes.


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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!