Cinnabon Cinnamon Rolls:
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all-purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 1/2 teaspoons active dry yeast or instant active dry yeast
Filling:
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 sups powdered sugar
1 teaspoon vanilla extract
3tablespoons pure maple syrup
~1-2 teaspoons milk
Preparation:
I followed the recipe exactly how it said, expect the frosting. Since I am not a huge fan of much frosting I cut the whole frosting recipe in half, so I made half as much. There was still plenty of frosting, so I could still clearly taste it. I did not think this recipe was difficult, it had clear and precise directions so it was an easy recipe to work with. I had a little trouble stirring the flour into the dough since it got so stiff very quickly, but I needed to keep stirring to incorporate all of the flour into the mixture.
Critique:
I thought these cinnamon rolls were really good. They were much better than the frozen cinnamon rolls, which all you would do is heat them up in the oven. The bread was light and airy and had a nice soft texture to it. You could really taste the cinnamon in the bread, but it was not overpowering. The frosting was delicious, it was not too sweet or sticky.
Assessment:
I would definitely make these cinnamon rolls again. The next time I would make it I would be sure to half the frosting again, since it tasted very good that way. Also, since the edges of the cinnamon rolls got a little darker than I would have liked, so I would make sure to put tin-foil on the rolls to prevent them from getting the brown coloring along the edges. Overall I really enjoyed the cinnabon cinnamon rolls and would make them again soon.
Monday, November 30, 2015
Chocolate Chip Cookies
Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet or milk chocolate chips
Instructions:
1. Heat oven to 325 degrees F.
2. In a medium owl mix together flour, salt, and baking soda.
3. In a separate large mixing owl eat the butter and sugars together with an electric mixer until well blended. Add the egg, egg yolk, and vanilla. Stir in the dry ingredients and mix until just combined. Gently stir in the chocolate chips. The dough will be soft.
4. Gently scoop dough into balls and place on a cookie sheet. Bake for 10-12 minutes. Store in an airtight container.
For this recipe I followed the directions exactly. The mixing method that was used to make chocolate chip cookies was muffin method. When making the cookies I used the muffin mixing method. This process was very similar to the process that was used in class the week before. The preparation method affected my product by making the cookie in the end very chewy and soft.
The appearance of the chocolate chip cookies were lightly golden brown on the edges. The taste of the cookies were very sweet and savory, The texture made it even better, as it was soft and chewy with slightly crunchy edges. The aroma of the cookies gave a festive feeling. The cookies had a slight smell of vanilla and chocolate.
I would make this recipe again for chocolate chip cookies. They turned out exactly how I like them. Not to soft and not to crunchy. From this experience I learned how important the baking time for cookies was. As the size of the cookies sometimes varied from tray to tray and so the time would either be longer or shorter.
Damara Theis, 1st
Apple Crisp
Apple Crisp
Ingredients
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- dash of salt
- 1/3 cup unsalted butter, diced into small chunks
- 3-4 large Granny Smith apples, peeled and sliced thin
- 3 Tbsp butter, melted
- 2 Tbsp flour
- 1 Tbsp lemon juice
- 3 Tbsp milk
- 1/2 tsp vanilla extract
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- dash of salt
For the crumb topping:
For the Apple filling:
Instructions
- Preheat oven to 375 degrees F.
- In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
- For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
(http://tastesbetterfromscratch.com/2014/10/apple-crisp.html)
Preparation Method:
For this recipe I followed the recipe almost exactly. The one thing that I did differently was in the crumb topping. The recipe calls for butter diced into small chunks, however I was in a rush for time so I put the butter in the microwave to soften it up a bit which I believe made it too soft, however the topping still turned out the same as it was supposed to . For this recipe I mainly used the biscuit method because in the crumb topping I had to cut the butter in using a fork instead of a pastry blender. However since this is not a type of dough neither the biscuit or muffin method could be followed by this exactly. Since I followed the recipe so closely, the crisp turned out very good and was done correctly.
Critique:
The crisp was delicious. It was very crispy and juicy in the middle from the filling. Biting into it was full of flavor and still very crispy, not soggy at all. The crisp stayed upright and was easy to cut through, however when picked through it fell apart a little bit. This was served with ice cream and caramel sauce which made the flavors burst even more. The apples were perfectly crisp and even had a little bit of crunch to them. The crumb topping was very flavorful and added the salty flavor to the sweetness of the apple filling. The crisp topping was also browned pretty nicely however could have been done a little better so that the top was more brown.
Assessment:
I would definitely make this recipe again, it was so flavorful and delicious that I would make it for a special occasion. I was very impressed by the outcome, I have had many apple crisps, including Marie Calenders, however this was still my favorite, because I feel that homemade always seems to taste better. I learned that for things to turn out, it is necessary that the instructions are followed exactly. This is why I followed them so precisely so the final would turn out perfectly.
Critique:
The crisp was delicious. It was very crispy and juicy in the middle from the filling. Biting into it was full of flavor and still very crispy, not soggy at all. The crisp stayed upright and was easy to cut through, however when picked through it fell apart a little bit. This was served with ice cream and caramel sauce which made the flavors burst even more. The apples were perfectly crisp and even had a little bit of crunch to them. The crumb topping was very flavorful and added the salty flavor to the sweetness of the apple filling. The crisp topping was also browned pretty nicely however could have been done a little better so that the top was more brown.
Assessment:
I would definitely make this recipe again, it was so flavorful and delicious that I would make it for a special occasion. I was very impressed by the outcome, I have had many apple crisps, including Marie Calenders, however this was still my favorite, because I feel that homemade always seems to taste better. I learned that for things to turn out, it is necessary that the instructions are followed exactly. This is why I followed them so precisely so the final would turn out perfectly.
M&M Cookies
M&M Cookies
Making And Baking Cookie Dough: For my home study I decided to make m&m cookies. The first thing I did was creaming the shortening and sugars in a large medal bowl. When I was creaming the ingredients I was looking for a light fluffy texture on the mixture. To not over cream I paused and used a rubber spatula to check if my mixture was fluffy enough. After my mixture had enough lightness and fluffiness, I added and beat eggs and vanilla onto my mixture. And then I lastly combined flour,salt,and baking soda, mixing them well. I then took 1/2 cup of m&ms and stirred it into my mixture. After combing I transferred my cookie mixture onto a greased cookie sheet, adding a tablespoon a drop for each cookie on to a greased cookie sheet and then placing it in to the preheated oven of 365 degrees Fahrenheit for 10-12 minutes.
Taste evaluation: When the cookies were on a plate it was very aromatic and had an inviting appearance. The color of the cookie was brown and the m&ms were nicely melted. When I picked up my cookie and split it in half it split up smoothly without making cracking noises. The m&ms were melted well. When I tasted the cookie it was very crisp and very soft at the same time. Its aroma enhanced its flavor and the cookies wasn't dough. Overall my cookies baked well and tasted well and making dough dough went smoothly and well. The ending result of my cookie and it exceeded my expectations. I would definitely make this recipe in the future time as its taste was unexpected
Taste evaluation: When the cookies were on a plate it was very aromatic and had an inviting appearance. The color of the cookie was brown and the m&ms were nicely melted. When I picked up my cookie and split it in half it split up smoothly without making cracking noises. The m&ms were melted well. When I tasted the cookie it was very crisp and very soft at the same time. Its aroma enhanced its flavor and the cookies wasn't dough. Overall my cookies baked well and tasted well and making dough dough went smoothly and well. The ending result of my cookie and it exceeded my expectations. I would definitely make this recipe in the future time as its taste was unexpected
INGREDIENTSNutrition
- 1cup Crisco shortening
- 1cup packed light brown sugar
- 1⁄2cup sugar
- 2large eggs
- 1teaspoon vanilla
- 2 1⁄4cups flour
- 1teaspoon salt
- 1teaspoon baking soda
- 1 1⁄2cups M&M's plain chocolate candy
DIRECTIONS
Chocolate Cherry Cheesecake
Jasmine Terry Hour 1
Ingredients
Crust2 cups chocolate cookie crumbs3 tablespoons butter, meltedFilling
4 packages (8 oz each) cream cheese, softened3 eggs3/4 cup sugar1/2 teaspoon almond extract1/2 cup whipping cream1 can (21 oz) cherry pie fillingGlaze
1/2 cup whipping cream1 cup semisweet chocolate chips (6 oz)
Directions
- 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch spring-form pan.
- 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- 3 Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- 4 Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- 5 In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- 6 Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
- Preparation Method:
For this recipe I mostly stayed with the original one but I did change it a little bit. Instead of the chocolate cookie crumbs for the crust I mashed up corn flakes and used that. Since I switched up the crust it wasn't as crunchy as I wanted it to be so it didn't have the right texture. Another thing I did was cut the recipe in half. For this recipe the mixing methods I used were the custard because it depends on the protein of eggs for its structure (not flour) and creaming method because of its texture. I had to mix the fats alone add sugar and add the egg with the extracts later, kind of like the creaming method. Also it asks fo me to mix the batter until it was smooth like in the creaming method but you have to bake it like a custard. In the end I accidentally baked the cheesecake in the wrong pan so it was very hard to get out. I baked it in a cake pan so when I went to take it out it wouldn't come out. When I finally managed to get it out it fell apart. Even though the finished product ended up tasting delicious it looked not as appealing as it should have. - 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch spring-form pan.
- 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
- 3 Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
- 4 Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- 5 In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- 6 Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
- Preparation Method:
Critique:
In my opinion my cheesecake ended up almost perfect if it wasn't for a few mess ups I had. It appeared very light and fluffy, the different layers provided a thickness to it and the drizzle of chocolate with the cherry topping gave it a pop of color. The smell made you want to melt into the delicious sweetness of the cheesecake. Its texture was even better, the smooth fluffy cheesecake was so hard not to resist another slice, but the crust was too chewy. Next time I will use cookies to see if I can make the crust more crunchy. Finally the taste mmmm... it was so sweet with a little kick of creaminess making your body ask for more.
Assessment:
In my free time I will probably make it again. The next time I would make sure I am using the right pan and use cookies for the crust. I learned from this experienced that it is important you use the right equipment. If not then your end product can turn out looking less appealing. Also you should try and use the correct ingredients because it might not taste as good. Therefore, I would be happy to make this recipe again in my free time.
Sunday, November 29, 2015
Best-Ever Banana Bread- Han Do
Best-Ever Banana Bread
2 loaves
Ingredients:
1 c. sugar
1/2 c. butter (cold)
2 eggs
5 bananas, mashed
1 pint buttermilk
1 t. vanilla
2 3/4 c. all purpose flour
1 t. baking soda
1 t. salt
1 c. chopped walnuts
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Directions:
- Heat oven to 350 degrees F. Grease bottoms of 2 (8x4 in) loaf pans
- Combine flour, baking soda, salt and nuts in a bowl, evenly mix it; set aside.
- Mash bananas until even throughout; set aside.
- In a large bowl, cut butter into sugar. Add eggs, bananas, buttermilk, and vanilla; beat with electric mixer on medium speed until smooth.
- Beat in flour, baking soda, salt, and nuts just until moistened. Pour batter into pans.
- Bake loaves for 1 hour, or until toothpick inserted in center comes out clean.
- Cool for 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
Preparation Method:
The method I used in this recipe was the creaming method. The idea of the muffin method is to create tiny air bubbles in fat using sugar, because it acts as an abrasive. Once the final product is finished, it will create an even and fine texture. Like I learned in class, the goal of this method is to increase the volume of fat. The sugar in this recipe did act as an abrasive and cut tiny holes into fat, seal it over, and the creating tiny bubbles. I tried not to overmix because I did not want to develop too much gluten (DO NOT OVERMIX!!).
The method I used in this recipe was the creaming method. The idea of the muffin method is to create tiny air bubbles in fat using sugar, because it acts as an abrasive. Once the final product is finished, it will create an even and fine texture. Like I learned in class, the goal of this method is to increase the volume of fat. The sugar in this recipe did act as an abrasive and cut tiny holes into fat, seal it over, and the creating tiny bubbles. I tried not to overmix because I did not want to develop too much gluten (DO NOT OVERMIX!!).
I changed up this recipe a little bit, because it called for 1 1/4 cups sugar, but I didn't want it to be too sweet. I also added 1 pint of buttermilk (1/2 c. in original) and 2 3/4 cups flour (2 1/2 c. in original). I also changed up the procedure because, I wanted to do the procedure similar to how we learned in class. I also sifted the flour. The only thing I did not have was a wire rack to cool my bread. So I had to create a DIY wire rack! But, that's all I changed in the recipe!
Overall, this recipe turned out amazing with some slight tweaks to it, to suit my family's taste!
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Critique:
TASTE- The banana bread tasted nutty, sweet, and fruity. It had a mixture of delicious ingredients that just melted in your mouth and filled it with flavor. I can see why the recipe is called, "Best-Ever Banana Bread."
AROMA- The banana bread smelled sweet and fruity (from the banana). You could smell it while it was baking in the oven. It also smelled nutty and buttery. It surrounded the house with an amazing scent.
APPEARANCE- The banana bread was a dark golden brown on the crust, but inside, it was a light golden brown. It was porous, and had little black specks from the banana. The walnuts gave the bread some brown color accents. It was moist and dense but also, light at the same time. The crust was cracked on top and the edges were a darker brown color than the middle of the crust. All in all, the appearance looked deliciously appealing.
TEXTURE- The banana bread had a very soft, fine, and moist texture. It felt a little dense but it was still a light feeling. It had a lot of little holes in it (it had a lot of pores). The texture made the banana bread more delicate and fantastic.
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Assessment:
In my free time, I would absolutely make this recipe again! It was simple, and it had a great taste. I was impressed with the outcome because it was my first time making it. I learned from this experience that sifting the flour is important because my mom has made this recipe before but she has never sifted the flour so her batter had more lumps in it than mine. Because the flour had more air in it and was easier to mix into since it was sifted. All in all, I would recommend this recipe to a friend. It turned out much better than expected. While I was making the batter, I was second guessing myself about everything, but it turned out much better than anticipated.
Cinnamon Rolls- Taylor Brooks
Cinnabon Cinnamon Rolls-
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all-purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 1/2 teaspoons active dry yeast or instant active dry yeast
Filling:
1/2 cup (1 stick) butter softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1-2 teaspoons milk
Preparation: For this recipe I used the biscuit method and we made many recipes that involved the biscuit method in class. We spent a whole unit on it. I followed the directions exactly how it was said. I think if I would have tried to tweak the recipe myself, it would have ruined the whole thing. During preparation it was very hard to work with the yeast because it makes the dough very sticky, so it is hard to mix it and get it all smooth and elastic-like. After I let the dough rise, things started to become easier because the dough had already been prepared I just need to add flavoring and other things to make it look like an actual cinnamon roll.
Critique: The cinnamon rolls were average. It wasn't super delicious but it wasn't the worst thing that I have ever eaten. It almost tasted like a plain piece of bread with a hint of cinnamon sprinkled on top. The shape did not turn out how I would have liked it to, they did not cut easily and they spread out really big so when I took it out of the oven it looked like a big cinnamon roll cake. It all combined together. When I tried to make the frosting it did not turn out well. The recipe called for 3 tablespoons of maple syrup, you would think that wouldn't be a lot, but it actually took over every other flavor so it just tasted like maple. So I decided not to use the frosting and just eat the cinnamon bread.
Assessment: I don't think I would make this recipe again because in my opinion, yeast is very hard to work with. It makes things sticky and doesn't move easily. I had a lot of trouble getting it into the shape of a rectangle and trying to roll it up into a log form to cut it into the shapes of cinnamon rolls. The preparation time was very long, I thought it would be a quicker recipe but it took a long time to prepare and bake everything. I really did not like the frosting either, so to top it all off was not the best. I learned that yeast is VERY FRUSTRATING to work with, it is sticky and messy and I don't like it what so ever!
Ingredients:
1/2 cup boiling water
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
4 cups bread flour or all-purpose flour
1 box (3.4 ounces) instant (no-cook) vanilla pudding mix
2 1/2 teaspoons active dry yeast or instant active dry yeast
Filling:
1/2 cup (1 stick) butter softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional
Frosting:
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1-2 teaspoons milk
Preparation: For this recipe I used the biscuit method and we made many recipes that involved the biscuit method in class. We spent a whole unit on it. I followed the directions exactly how it was said. I think if I would have tried to tweak the recipe myself, it would have ruined the whole thing. During preparation it was very hard to work with the yeast because it makes the dough very sticky, so it is hard to mix it and get it all smooth and elastic-like. After I let the dough rise, things started to become easier because the dough had already been prepared I just need to add flavoring and other things to make it look like an actual cinnamon roll.
Critique: The cinnamon rolls were average. It wasn't super delicious but it wasn't the worst thing that I have ever eaten. It almost tasted like a plain piece of bread with a hint of cinnamon sprinkled on top. The shape did not turn out how I would have liked it to, they did not cut easily and they spread out really big so when I took it out of the oven it looked like a big cinnamon roll cake. It all combined together. When I tried to make the frosting it did not turn out well. The recipe called for 3 tablespoons of maple syrup, you would think that wouldn't be a lot, but it actually took over every other flavor so it just tasted like maple. So I decided not to use the frosting and just eat the cinnamon bread.
Assessment: I don't think I would make this recipe again because in my opinion, yeast is very hard to work with. It makes things sticky and doesn't move easily. I had a lot of trouble getting it into the shape of a rectangle and trying to roll it up into a log form to cut it into the shapes of cinnamon rolls. The preparation time was very long, I thought it would be a quicker recipe but it took a long time to prepare and bake everything. I really did not like the frosting either, so to top it all off was not the best. I learned that yeast is VERY FRUSTRATING to work with, it is sticky and messy and I don't like it what so ever!
(Sydney Slone Hour 1) ;- Home Made Caramels!
Recipe: 1 1/2 sticks of butter
1 cup light corn syrup
1 cup sugar
1 can sweetened condensed milk
1 tsp vanilla extract
Heat first 3 ingredients in a pan over medium heat, bring to a boil for 3 minutes, Slowly add the sweetened condensed milk, Stir contentiously while boiling and heat until 245-250 degrees or until the caramel looks like caramel color (if you don't have a candy thermometer), when temperature reaches 250 degrees take off heat and add the vanilla extract and pour in to a buttered 8*8 glass pan. At the very end you take wax paper out and cut pieces into the wax paper and twist the sides and you can have one whenever you want. ENJOY!!!!!!
I used the Muffin Method. It was a little different then the one we use in class but i still stirred in the ingredients one at a time all the dry ingredients like I used butter and mixed it with the liquids and put the dry ingredients together and waited for the right temperature for then i can the next ingredients for the finishing product. well if you have the buttered pan ready and all your ingredients measured and opened in makes the process much easier and you wont burn anything. what we learned in class you grab all your ingredients and the right measuring tools and go up and grab all the stuff and have all of it it makes your work super easy. I would say that more things with chocolate and peanut butter and rice crispies use the muffin method.
Appearance- soft color,geewy, smooth like glass.
Taste- tastes like vanilla brown sugar mix, a creamy taste.
Texture- smooth, makes my mouth water, sticky but delicious.
Aroma- does not smell like anything but a vanilla caramel.
Would i make this again? Yes because it tastes to good and i love caramel. I learned that always watch what you are making so it doesn't burn and clean up after yourself.
Recipe: 1 1/2 sticks of butter
1 cup light corn syrup
1 cup sugar
1 can sweetened condensed milk
1 tsp vanilla extract
Heat first 3 ingredients in a pan over medium heat, bring to a boil for 3 minutes, Slowly add the sweetened condensed milk, Stir contentiously while boiling and heat until 245-250 degrees or until the caramel looks like caramel color (if you don't have a candy thermometer), when temperature reaches 250 degrees take off heat and add the vanilla extract and pour in to a buttered 8*8 glass pan. At the very end you take wax paper out and cut pieces into the wax paper and twist the sides and you can have one whenever you want. ENJOY!!!!!!
I used the Muffin Method. It was a little different then the one we use in class but i still stirred in the ingredients one at a time all the dry ingredients like I used butter and mixed it with the liquids and put the dry ingredients together and waited for the right temperature for then i can the next ingredients for the finishing product. well if you have the buttered pan ready and all your ingredients measured and opened in makes the process much easier and you wont burn anything. what we learned in class you grab all your ingredients and the right measuring tools and go up and grab all the stuff and have all of it it makes your work super easy. I would say that more things with chocolate and peanut butter and rice crispies use the muffin method.
Appearance- soft color,geewy, smooth like glass.
Taste- tastes like vanilla brown sugar mix, a creamy taste.
Texture- smooth, makes my mouth water, sticky but delicious.
Aroma- does not smell like anything but a vanilla caramel.
Would i make this again? Yes because it tastes to good and i love caramel. I learned that always watch what you are making so it doesn't burn and clean up after yourself.
Cranberry Cake with Butter Sauce
Alyssa Bartling
Hour 1
Cranberry Cake with Butter Sauce
Ingredients
Cranberry Cake
1 1/2 T. butter
1/2 c. sugar
1 t. salt
1/4 c. water
1/4 c. evaporated milk
1 c. flour
1 t. baking soda
1 heaping cup ground cranberries
Butter Sauce
1/2-1 c. evaporated milk
1/2 c. butter
1 c. sugar
1 t. vanilla
Directions
Cranberry Cake
- Heat oven to 350 degrees F and grease an 8x8 pan (or can be made as muffins).
- In a food processor, chop cranberries until finely ground.
- Cream together butter and sugar.
- Mix water, salt, evaporated milk, flour, baking soda, and ground cranberries into the creamed butter and sugar.
- Bake cake for 20 minutes.
- Let cool.
Butter Sauce
- Add evaporated milk, butter, sugar and vanilla into a saucepan.
- Heat to a boil.
Preparation Method
For this recipe, I stuck fairly close to the original and only tweaked small things. The only changes that were made were baking the cake longer and adding more vanilla to the sauce. When I first checked the cake after 20 minutes, the middle was still undercooked. So decided to leave the cake in for 10 more minutes. My reasoning for adding more vanilla to the sauce was that the flavor wasn't very prominent with only 1 teaspoon. In this recipe, I had to use the creaming method, which is what we are currently using in class. The creaming method ensured that my final product was not going to have any larger pieces of sugar or butter throughout the cake. The creaming method also makes the cake light and fluffy. The reason creaming makes the cake fluffy is that the abrasive sugar is cutting tiny holes into the fat, creating bubbles and move volume of fat.
Critique
In my opinion, the cake was average, it wasn't amazing, but it wasn't terrible. The final appearance was so-so. The cake hadn't risen as much as I wanted it to so it looked dense and flat. The taste was delightful. It was sweet with the butter sauce, but the cranberries also gave tart/sour note to the cake. I've had this cake before and the flavor wasn't as strong as it normally is, which might be because are cranberries were a little old. The texture, was horrid. Even with the extra 10 minutes in the oven, the center was still a little underdone and raw. Even after eating a few bites from the middle, I had a stomach ache. The edges, on the other hand, were cooked just right. Overall, the cake was very dense, which isn't very appealing. The aroma of the cake was wonderful. When the cranberries were baking in the cake, it made the whole house smell like Christmas. The butter sauce was just a great, it had a very sweet and vanilla scent.
Assessment
Honestly, I would not make this cake again. The texture was off, the taste of the cake was lackluster and just the overall dessert was uninspiring. The butter sauce was great, but didn't seem to pair well with the cranberry cake. The cake itself just has an odd flavor, it's very tart in comparison to other sweeter cakes. But this recipe taught me many things. It taught me that when you cream butter and sugar, it can look more like wet sand than what we usually see in cookies. This has to do with cakes and cookies having a vastly different ratios of butter to sugar. The recipe also taught me that even if your product looks done, it isn't always totally cooked. Normally, it is thought that, especially with cookies, that even when it is out of the oven it can still cook until done. That as obviously not the case here, as even with extra time and carry-over baking, the cake still was undercooked in the middle.
Saturday, November 28, 2015
Bossk Brownies by Jack Bruckner
Bossk Brownies
Recipe
Ingredients:
Butter for greasing baking dish
2/3 Cup all purpose flour
1/2 Cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1/2 Cup unsalted butter, at room temperature
1/2 Cup packed brown sugar
1/2 Cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 Cup white chocolate or butterscotch chips
Directions:
- Preheat the oven to 350 degrees. Butter an 8 inch square baking dish.
- Put the flour, cocoa powder, baking powder, and salt in a small bowl. Stir with a wooden spoon until well mixed. Set aside.
- Put the butter, brown sugar, and granulated sugar in one large bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chips.
- Pour into the prepared baking dish and smooth the top with a rubber spatula.
- Using pot holders, put the baking dish in the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- Again, using pot holders, transfer the dish to the cooling rack. Let cool completely. Makes about 16 brownies.
Preparation Methods
For my second baking project, I decided to bake Bossk Brownies. Another recipe found in my Star Wars cookbook. The picture in the cookbook of the brownies enticed me to make them. I actually used two different baking methods when making these brownies. First, I used the muffin method. The Muffin Method has the baker measure all the dry ingredients separate and mixes them in a separate bowl from all the liquid ingredients. The liquid ingredients are then mixed in their own bowl and eventually the dry gets added to the wet and combined. Again, no over mixing because I didn't want too many air bubbles to be in the mixture. Too many bubbles means too much gluten is forming. I remember when Ms. Wilson used the Muffin Method when she made pancakes for the class.
The other method I used when making these brownies was the Creaming Method. Creaming is used for aeration which creates tiny 'seed' bubbles in the fat. Creaming increases the volume of the fat. In this case the butter was creamed with sugar which acted as an abrasive, cutting holes into the fat. The Creaming Method has 8 steps: measure all the ingredients, dry goods except sugar should be mixed in a separate bowl, beat fat with sugar in a separate bowl, add eggs, mix then add in dry ingredients, stir and bake. I used the creaming method at school while making oatmeal raisin cookies.
Both methods were needed to make sure that the brownies turned out.
Critique
The recipe says that brownies should bake for about 25 minutes. I found that they needed more time because when I inserted a knife in the center to check, it came out all gooey. I had to bake the brownies for another 7 minutes. So it took 32 minutes total for the brownies to be done. They smelled really chocolatey. I added white chocolate chips instead of butterscotch because I like chocolate better. After the brownies cooled and were cut, the outside top was crispy and the middle was gooey, but not runny. The flavor was rich and chocolatey. The texture was dense, not crumbly. The brownies were a really dark brown color with white chips showing on the side. I especially liked the chips in the brownie because they added a different color and were chewy. I did change the way I greased the pan. I used Pam cooking spray instead of butter. It was less messy. I don't think that changed anything with the flavor of the brownies.
I would make this recipe again. I could tell that they were home made because they had more of a chocolate flavor than a box mix. More rich. I liked baking these and liked eating them even more! Just like at school, it's fun to bake and then do a taste test to see if it turned out.
~Jack, Hr 2
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