Baking in an Air Fryer

Many people don’t realize that their air fryer is great for a lot more than a batch of wings.  It is actually a small version of a convection oven, which is why it can cook so quickly.  Because it has a smaller capacity than your standard oven, you will need to work in scaled down versions, but you can certainly bake a loaf of bread, some biscuits, or cookies, basically anything that needs a crispy outer layer but soft interior.  Be cautious about anything that will greatly increase in size as it bakes, like a yeast bread.  Metal pans will offer the best chance at even heat, as opposed to a glass bowl that will conduct heat slowly at its bottom.

Chocolate Chip Cookies

Ingredients:

• 1 stick butter, melted
• 1/4cup packed brown sugar
• 1/4cup granulated sugar
• 1 large egg
• 1teaspoon vanilla extract
• 11/2cup all-purpose flour
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 3/4cup chocolate chips
• 1/3cup chopped walnuts, optional

Directions:

• In a medium bowl whisk together melted butter and sugars. Add egg and vanilla and whisk until incorporated. Add flour, baking soda, and salt and stir until just combined.
• Place a small piece of parchment in the basket of an air fryer, making sure there is still room around the edges to allow air flow. Working in batches, use a large cookie scoop, about 3 tablespoons capacity, and scoop dough onto parchment, leaving 2 inches between each cookie, press to flatten slightly.
• Bake in air fryer at 350° for 8 minutes. Cookies will be golden and slightly soft. Let cool 5 minutes before serving.

Peanut Butter Explosion Cakes

Ingredients:

• 1 stick butter, cut into cubes, plus more for ramekins
• 1cup chocolate chips
• 1/2cup powdered sugar, plus more for topping
• 2 large eggs, plus 2 egg yolks
• 1teaspoon vanilla extract
• 1/4cup unsweetened cocoa powder
• 1/4cup all-purpose flour
• 1/2teaspoon salt
• 4tablespoons peanut butter
• 1cup water

Directions:

• Grease 4 ramekins with butter. In a medium microwave-safe bowl, combine butter and chocolate chips and zap in 30-second intervals until melted. Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and whisk until just combined.
• Pour batter into ramekins only halfway to the rim, then top each ramekin with about 1 heaping tablespoon of peanut butter. Top with remaining batter. Cover ramekins tightly with foil.
• Place ramekins in air fryer basket Cook at 375° for 12 minutes, remove foil, and cook for 6 minutes more. You may need to work in batches
• Carefully remove ramekins from air fryer; run a knife or offset spatula around edges. Invert onto plate, then dust with powdered sugar before serving.

Chocolate Cake

Ingredients:

• 3 eggs
• ½ cup sour cream
• 1 cup flour
• ⅔ cup sugar
• 8 tablespoons butter, room temperature
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons vanilla extract

Directions:

Notes:  Even if you use a coated cake pan, it is recommended that you use non-stick spray.

Refer to the owner’s manual since baking times can vary by model.

• Preheat the air fryer to 320°F.
• Combine all the wet and dry ingredients together in a large mixing bowl using an electric mixer on low.
• Pour the cake batter into the oven attachment of the air fryer that has been sprayed with non-stick spray.
• Place the baking pan in the air fryer basket and slide it into the air fryer.
• Set the fryer timer to 25 minutes.
• Use a toothpick inserted into the center to check for doneness. If the cake does not spring back when touched, cook for another 5 minutes.
• Place the cake on a cooling rack. Frost as desired.