Chocolate Chip Cookies

For my 2nd home baking assignment I made Nestle chocolate chip cookies. I honestly make these pretty often so I keep them the same every time.
For these cookies, the creaming method was used. The first step was to mix the butter and sugar then add the rest of the dry ingredients. The cookies turned out a nice golden brown, and very soft and chewy. I used a light colored pan so the bottoms wouldn't cook faster than the rest of the cookies. I would make these again, because the recipe I use makes the perfect amount for my family.
I used the Nestle Toll House recipe printed on the bags of semi-sweet or milk chocolate morsels which is:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsel
• PREHEAT oven to 375° F.
  
  COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 
  
  BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Strawberry shortcake

For my first home baking assignment, me and Jessica got together and made the strawberry shortcake we made in class to try and recreate it perfectly. Although we tried, it didn't come out like it did in class...it may have actually been better.
 In  my opinion, they seemed sweeter than those we made in class. They did not rise into actual biscuits so they were a little flat, but they were perfectly golden brown, and sprinkled with turbinado sugar.
It was a good effort to make the homemade whipped cream, but it just wouldn't form the peak we needed after a way longer time than necessary of whipping it. We ended up just using using packaged cool whip but I mixed mine with the homemade cream.
The biscuit method was used to make the biscuits. This means that solid fat was cut into the flour to give it a tender structure. Chemical leaveners were also used, which makes the biscuit a quick bread. The fats were cut in so the flour couldn't bond with water to defeat the gluten.
Our product was very soft and sweet. The aroma filled the whole house, which was definitely a good thing.
We liked what we made in class so much that we decided to make it again, so yes I would definitely make it again. I would not change anything in the recipe. This project reminded me of when we made scones in class.
Recipe:
160g AP flour + more for surface
33.16g white sugar
2t baking powder
1/2t fine sea salt
3 oz unsalted butter, chilled and cut into small pieces
1/2 large orange zested and juiced
119.07g heavy cream
2 oz whole milk
1T turbinado sugar + heavy cream for brushing
2 pints strawberries, cut
1C whipped cream
1. Mix flour, sugar, baking powder, and salt
2.add butter and orange juice, mix 2 min add cream and milk, mix until dough forms
3. knead then roll out until 3/4' thick then cut 3' round circles
4.preheat oven to 400
5. brush the tops with heavy cream and sprinkle with turbinado sugar
6. bake about 20 min until golden brown,
7. cut strawberries
8. cut shortcakes in halves, spoon in whipped cream, add strawberries

Blog #3 (Blueberry Muffins)

Hung Dang

Hour 1

Foods 2

Classic Blueberry Muffins

Ingredients: 

1 1/2 cups all-purpose flour                   

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions: 

First Step - Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Second Step - Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Third Step - To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Final Step - Bake for 20 to 25 minutes in the preheated oven, or until done.

 The Blueberry Muffins were Classic as the Title says, except this time it had a sweet cinnamon coating at the Top of the Muffin. The Muffins had a sweet cinnamon aroma, on top of that it tasted exactly what it smelled like with the blueberries bursting in your mouth as well as the warm fluffiness of every bite. I recommend this to everyone, no one can go wrong on Classic Muffins! 

Blog #2 (Strawberry Vanilla Pancakes)

Hung Dang

Hour 1

Foods 2

Strawberry Vanilla Pancakes

Ingredients: 

1 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup milk

2 tablespoons vegetable oil

2 tablespoons vanilla extract

1 cup chopped fresh strawberries

Directions:  

First Step - In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.

Last Step - Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side. 

I really enjoyed the Pancakes, especially after waking up in the Morning. The Pancakes had a golden round look to them. The aroma of the pancakes had a very wonderful-buttery smell that instantly made my mouth water fall. The first flavor I took a bite was the sweetness of the syrup, quickly followed by the delicate, buttery flavor of the pancake itself. The Fluffiness of the Pancake, softness of the strawberry, & the cool sweet Syrup complimented each other perfectly. I would recommend this to everyone who's trying to have a nice start to their important meal of the day. 

 

Blog #1 Zahra Hadi Hour 1

Zahra Hadi
Hour 1
 
                                                     Making Coffee Cake
1/4 cup butter
1 teaspoon cinnamon
2/3 cup sugar
1/4 cup all purpose
1 1/2 teaspoons vanilla
3/4 cup of milk as needed
1 egg
1/2 cup butter
1/2 teaspoon
2 teaspoons baking powder
3/4 cup white sugar
2 cups all purpose

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.


In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

       The Coffee cake I made was actually really good. The appearance was lumpy because of the steusels. It was brown on top because of the sugar and cinnamon. The aroma was very sweet and sugary. And it also has a hit of buttery scent. The taste  was sweet and a little bit weak I don't know if that makes scene but yeah. It was rich in taste and buttery. The texture is  soft and firm because the coffee cake isn't supposed to be dense. The texture wasn't airy but it was light but not too light.

       Making the cake wasn't hard but it was a weird technique. I had to cut in the butter for both the batter and the steusels . Which was a lot of work. I would love to make it again because I learned a lot from just making this cake and I recommend this to anyone who would want to try something new.

Cake

Maddy Harder

1/26/16

Hr.2

Cake

                 This project was very interesting, and gave me a challenge that forced me to worker harder to achieve in cake decorating, baking, and icing. As I thought that making BB8 for our cake decorating contest would have been difficult to make due to the details, making a circled cake, and making sure the two circled cakes stay together. 

                The taste of the cake really didn't have distinct taste or flavor to the white cake with orange food coloring that we used for the body of the cake. The texture of the cake was cold, moist, chewy, and crumbly because my group and I put the cake in the freeze for 2-3 days while were making funned and icing for decorating. The appearance of it was that they body and the head still attached to each other by using a stick inside the middle of the cake. The decorating was fantastic because of the details were perfectly lined up with what the actually design looks like by using funned and icing.

                  Yes, I would make this again because it was fun to make, easy to bake, and now I know how to make a cake without burning it or losing it's color.

Derek Fagan chocolate chip cookies

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts
• PREHEAT oven to 375° F.
  
  COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 
  
  BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 
  
  PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 
  
  SLICE AND BAKE COOKIE VARIATION: 
  PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 
  
  * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 
  
  FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
• My preparation method was the creaming method. I mixed the sugar and butter first then added all my dry ingredients to the mix. the cookies were sweet and buttery. the texture was soft, chewy and gooey. The cookie were golden brown like mine CJ's skin. i would make this again because they were very delightful. I learned to use the creaming method at home.