Okay, so, recently I got this wild hair, right? I wanted to bake. But here’s the kicker: I was all out of butter. Like, completely. Zero. Nada. And I was too lazy to run to the store. So, I thought, “Screw it, let’s try some ‘desserts with no butter’ thing.”
First up, I tried these banana bread muffins. Seemed easy enough. I mashed up like, three overripe bananas – the ones that are basically begging to be thrown away. Then, I mixed in some oil (vegetable oil, the cheap stuff), eggs, sugar, flour, baking soda, and a dash of cinnamon. Followed a recipe I found online, mostly. Didn’t measure too carefully, if I’m honest. Just kinda eyeballed it. Poured the batter into muffin tins and baked ’em. They came out surprisingly good! Moist and banana-y. Not as rich as with butter, but hey, not bad for a butterless experiment.
Next, I got a bit more ambitious. I attempted these chocolate chip cookies. Now, cookies without butter? That sounded kinda blasphemous. But again, I was butter-less and determined. I used oil again, this time a mix of vegetable and a little bit of olive oil (because I read somewhere that olive oil can add a subtle flavor). Mixed it with brown sugar, eggs, vanilla extract, flour, baking soda, salt, and a whole lotta chocolate chips. The dough was a little… weird. Kinda greasy. I chilled it in the fridge for a while, hoping that would help. Baked ’em up, and they spread out like crazy! Thin and crispy, almost like lace cookies. They weren’t amazing, but they were definitely edible. And the crispy edges were kinda addictive.
After that, I was like, “Alright, let’s go for broke.” I tried making this apple crisp thing. Sliced up some apples (Granny Smith, because tartness), tossed ’em with cinnamon, sugar, and a little lemon juice. Then, for the topping, I mixed oats, flour, brown sugar, and more oil (vegetable oil again) until it was crumbly. Spread it over the apples and baked the whole thing. This one was actually pretty darn good! The apples were soft and sweet, and the topping was crunchy. It wasn’t quite as decadent as a butter-laden crisp, but it was a decent substitute.
So, yeah, that’s my butterless baking adventure. It was a bit of a mixed bag, but overall, I’d say it was a success. I learned that you can make decent desserts without butter. It’s not quite the same, but it’s a good option when you’re in a pinch, or just feeling rebellious. Plus, it’s probably a little bit healthier, right? I mean, less butter… has to be good for something! Anyway, that’s my two cents. Happy baking!
