Baking is really something that needs to be done in an oven because no matter how many instructions give you optional microwave directions, the food is always going to turn out a better when it is cooked in an oven. Frozen dinners are a good example of this, as they’re always more tender, more crisp and just plain tastier when they’re cooked in the oven before serving. But the microwave isn’t all bad, you just need to know its limitations. So, when I heard that there was a recipe for a 5 minute chocolate cake out there that was made in the microwave, I had a general idea of what to expect before I even tried it.

A cake that is baked in the microwave will have almost the same texture as a steamed cake, moist and a bit chewy, and while microwaved cakes can be made much faster, they will also be a bit less tender than a steamed cake. The crisp crust that results from the caramelisation of sugar in the oven won’t be found on a microwaved cake. This cake was no exception: soft, warm and slightly chewy. The cake also tasted quite nice and had a good chocolate flavor - especially for something that took virtually no time to cook or to prepare.

I changed up the original recipe by using coffee in it instead of milk (Kahlua would be good, too), and I added a little bit of salt and vanilla, as well. Cake flour keeps the cake from getting tough during cooking, but both it an the cocoa powder need to be sifted to prevent lumps from forming. I’ll keep this on file in case I need a chocolate cake fix really, really fast - or to share with friends who have an aversion to making things that require turning the oven on - but it’s not going to replace an oven-baked cake for me any time soon.

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Chocolate chip cookies must be the pinnacle of all cookies - or else why would we be willing to spend so much time dedicated to finding the ultimate chocolate chip cookie recipe? I suspect that some people are just in it for the chocolate and might be willing to forgo most of the actual cookie part if it meant more chips. The idea cookie for those of you who want to mazimize the chocolate-to-cookie ratio is the reverse chocolate chip cookie created by Clumbsy Cookie. Also known as “Cookie Chip Chocolates,” these cookie-shaped treats feature chocolate chip-sized cookies inside large chunks of melted chocolate.

To make these, you need very, very tiny cookies and a ton of chocolate. Mini Vanilla Wafer Cookies on their own are too big, even though the cookies themselves are small. Try making half-size cookies and using large spoonfuls of chocolate. If the cookies don’t turn out as pretty as the originals look (full disclosure: I tried these and mine weren’t so pretty), they’ll still taste awesome. CC opted for milk chocolate, but I would recommend a good bittersweet chocolate to balance the sweetness of the cookie chips.

Bacon must be the new black because it is absolutely everywhere these days. Bacon in a chocolate bar is a good example, although I’ve seen bacon ice cream and deep fried bacon out there pushing the limits of good health (and possibly good taste), as well. I’m not going to argue that bacon doesn’t taste good, but I am beginning to suspect that things are getting a little out of hand because of this Bacon-Scented Bacon Print Tuxedo I recently saw.

Words almost fail me when it comes to describing it, it’s just that strange. The suit is made of a bacon-print fabric and includes a matching bow-tie. It is chemically treated to smell like sizzling bacon, even (apparently) after having the suit dry cleaned.

Where would you wear something like this? I guess the idea is that the smell will tantalize your tastebuds and those of the people around you. Unfortunately, I can also foresee the possibility of developing a complete aversion to bacon if forced to smell it all day - especially if the smell of the tux turns out to rub off on other clothing in your closet…

Nilla Wafers are good cookies, if a bit on the boring side because they are so plain, and I always enjoyed eating them when I was little. After trying the Trader Joe’s Vanilla Wafers, cookies meant to be a gourmet version of the classic wafer cookies because they are loaded with lots of vanilla bean, I knew that I wanted to make a version myself. I wanted to get a good flavor and to keep their kid-friendly appeal, as that is what drew me to the cookies initially.

I ended up making miniature vanilla wafers. They’re crispy, have a good vanilla flavor and are ridiculously addictive. Their addictivenes comes from the fact that you can literally eat them by the handful. Each cookie is no larger than a dime in diameter! I made them by scraping the cookie dough into a pastry bag with a plain tip and piping the dough onto a parchment-lined baking sheet, making each cookie the size and shape of a large chocolate chip. Over 100 cookies fit onto each baking sheet and I ended up with a total of almost 400 little cookies!

The hardest thing about getting this cookie recipe right was the coloring of the finished cookies. If baked at too high a temperature, they over-browned and ended up with the same kind of dark ring around the edge (butter and caramelized sugar) that the TJs cookies have. If baked at too low a temperature, they either didn’t crisp up properly or didn’t brown at all. The classic Nilla Wafers have a nice golden brown color to them, so to make sure the cookies turn out right, look for your cookies to be a golden color when you take them out of the oven.

Since the cookies are so small, any variation in size will mean a change in baking time. If yours end up smaller than mine, you might need to take them out a minute early. If yours are larger than mine, they might need extra time. Watch the timer on the first batch and try to keep the sizes of all your cookies as equal as possible. Also, try to use a real pastry bag to pipe out the dough instead of a plastic bag. The pastry bag is much stronger and will hold up better to piping all that thick dough.
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• Eton Mess is the epitome of simple and unpretentious desserts. According to foodie legend, it was created when a fancier dessert had a bit of an accident on the way to a picnic at Eton. The English favorite is made with fresh fruit, whipped cream and crushed meringue cookies, all mixed together into a delicious dish. Nami Nami’s version uses lots of fresh strawberries and a bit of mint as a garnish.
• The concept of putting salt on top of baked goods to enhance the sweetness is nothing new, but it seems to be showing up in more places than ever. Heidi of 101 Cookbooks is right when she says that it adds a layer of sophistication to a dish and, for her, it took a relatively simple cake to a new level. Her Salt-kissed Buttermilk Cake is quick and unfussy, featuring fresh in-season raspberries, whole grain flour and raw sugar, as well as a sprinkle of salt on top. This is a great choice for entertaining and ending a summer meal.
• Straight into Bed Cake-Free and Dried is a blog that gets its name from the favorite foodie kids book In The Night Kitchen. Unlike the book, where bakers worked with flour, bread and cake, this blog is all about gluten free recipes, so the Lemon Meringue Cupcakes have no flour in them. It’s a creative recipe that looks beautiful.
• Bakers sometimes get the reputation of being a little overly precise, a little uncompromising. I don’t know where exactly this comes from because bakers can improvise in the kitchen just like anyone else can. A perfect example is David Lebovitz, whose most recent Upside Down Cake creation was the result of a few unforeseen culinary challenges (and an apricot-napper). The cake is simple and versatile. It can be made with just about any fruit.
• If you like to make ice cream at home, at some point you should try to experiment with some slightly non-traditional ice cream ingredients. Avocado, for instance, adds a mild flavor and a remarkably creamy texture to the frozen dessert. The Perfect Pantry made a batch of Avocado Coconut Milk Ice Cream just recently. It’s pretty much foolproof and has a great combination of flavors, with rich avocado and coconut milk offset by some fresh, zesty lime.
• Mojitos are probably my favorite summertime drink, tasty and refreshing with rum, sugar and mint. This is probably why the Mojito Cheesecakes at The Passionate Cook sound so delicious. They have all the flavors of the cocktail, set against a creamy mixture of creme fraiche, mascarpone and quark (a soft cheese rarely available in the US, but often can be substituted with cream cheese in recipes) on a cookie crust base. The mini cheesecakes are baked and served in cocktail glasses - garnished with lime and mint, of course - to finish off the look.

When it gets very hot outside, it’s tempting to turn on the air conditioning and pour a big glass of icy cold lemonade, then simply sit around and enjoy the respite from the heat. I’m all for this approach but there are many other ways to take advantage of the summer heat. I’ve covered a number of my favorites on this site already and decided that a recap was in order to give us - you and me, both - a little hot-weather inspiration.

The ultimate summer baking project is one I tackled last summer: Cookies baked in a car. The inside of a car can get up to more than 180F when the temperature outside is above 100F - just hot enough to bake a batch of cookies. It takes a bit longer than a conventional oven, but doesn’t heat up the house and will leave your car smelling amazing.

To beat the heat, I like to make frozen desserts. On the top of my list for this summer are Homemade Ice Cream Drumsticks, which are wonderfully nostalgic and can be made at home with any flavor of ice cream you like. I’m also a big fan of Homemade Pudding Pops, in Cookies and Cream or Classic Vanilla flavors. You can make chocolate by starting with chocolate pudding. Crunchy Banana Pops are quite healthy compared to the two previous types of frozen treats, but are incredibly good for something so simple. This is one that it’s easy to make with the kids around.

Drinks are another way to cool down. Ice water and lemonade are always good options. For something a little different, go for an Arnold Palmer mix of iced tea and lemonade, a Strawberry Lassi that uses lots of fresh fruit and yogurt, or homemade ice blended coffee drink. Adults might want to have some margaritas or mojitos on hand, as well, since both are ideal drinks for hot summer nights and entertaining.