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. 

Pizza Critique

Pizza Critique

We did a pizza taste test which consisted of homemade,pre-made,and frozen pizza. I tasted all three of the pizzas and gave them a rating depending on there taste,texture,and aroma.

Homemade Pizza:  The first kind of pizza that I tried was a homemade pizza. This pizza was very aromatic and made me want to eat it right away. From appearance the was nice and fluffy and had a pretty look. The smell of the pizza looked fresh and the cheese looked good. When I tasted the pizza the cheese and the tomato sauce tasted fresh and the crust was soft and a little crusty. If I could give this pizza a rating I would give it a rating of 10/10.

Pre-made Pizza:  The second pizza that I tried was a pre made pizza. This pizza was similar in texture with the homemade pizza but was a bit more doughy. I didn't like the taste of the this pizza as much as the homemade pizza because its taste wasn't as fresh a the homemade pizza. I also didn't like the crust because it was all doughy and not crunchy. The sauce had a weird taste to it and didn't taste natural and fresh. If I would give this pizza a rating I would rate it 5/10.

Frozen Pizza:  The last pizza I sampled was the frozen pizza. This pizza tasted like it wasn't fresh but had a different taste that was tasty as well. This pizza didn't have much sauce and the flavor of the sauce was good and not to overpowering the whole pizza. The cheese tasted normal but not fresh, the cheese was also not melted and stretching,The cheese was staying together in one shape. The crust wasn't soft as much as the other pizzas but it was crunchy and its taste went well with pizza even though its taste wasn't flavorful. I would give this pizza a rating of 8/10 according to appearance,texture,and taste.

Overall:  In conclusion the pizzas were very different when I compared them. This surprised me because I never thought that the pizzas would have much of a difference. But when I compared the pizzas I realized that they are very different in there taste,appearance,and texture. I learned that pizzas have different tastes according to the way they are paid.

Blog # 1 (Chewy Chocolate Chip Cookie)

Hung Dang

Hour 1

Foods 2

Chewy Chocolate Chip Cookies

Ingredients: 

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions:  

First Step - Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Step 2 -  Sift together the flour, baking soda and salt; set aside.

Step 3 -   In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Last Step -  Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Chewy Chocolate Chip Cookie Review: I personally liked the Cookies! The appearance of the cookies were very big in Size & had a golden brown color to it. The aroma of the cookies were delightful, a sweet chocolate smell. The taste of the cookies were very sweet,  but as much as I wanted to keep eating them I couldn't, too much chocolate makes me feel weird. The texture of the Cookies were soft and chewy as if I was biting into air. I would recommend these to anyone who can eat a nice big cookie without feeling weird after while. 

French Silk Pie

Ingredients:

For crust:

• 8 Tablespoons (1 stick) chilled, salted butter
• 1/3 cup pecan halves
• 1 1/3 cups all purpose flour
• 1/4 cup firmly packed light brown sugar
•  1/4 teaspoon salt

For filling:

• 12 tablespoons (1 1/2 sticks) room temp butter
• 1 cup granulated sugar
• 3 oz unsweetened chocolate, melted and cooled
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• Whipped cream for serving 
• Chocolate curls for serving

Directions:

1. Make the crust: Preheat oven to 325 degrees, butter a 9 inch pie plate, set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool. 

2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.

3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.

Preparation Method:

The method that I used for making the pie crust was the biscuit method. I did this by combining the dry ingredients in one bowl and then after it was all mixed I cut in the fats which was the butter. This recipe does not call for any liquids, however the dough was a little dry when I was making it so I added in some water, about a tablespoon and a half, not all at once, but gradually. This pie was made with a pie shell. This means that first the pie crust is baked, then the filling is added. This method is most common with cream pies and lemon pies. It is extremely important to know which kind of baking method to used for your pie, since this could mess the pie up if done wrong. 

Critique:

This french silk pie was extremely delicious. The crust was buttery and flaky and perfectly cooked so the sides were a little brown but not overdone. The aroma of this decadent pie was sugary yet sweet. The appearance of the crust was light brown, just done to perfection. The chocolate moose was smooth and made the pie look some kind of fancy. The chocolate curls on the top are just like cherries on top of ice cream. The texture was mixed just perfectly. The crust was falling apart in my mouth and mixed perfectly with the smooth texture of the chocolate filling, and the lightness of the whipped cream on top. Although all of these were amazing, the best part of the pie was the taste. The flaky crust was buttery and delicious. This went along perfectly with the richness of the filling, it bursted with sweetness in my mouth. The sweet taste of whipped cream pulled all of the tastes together. 

Assessment:

This recipe was absolutely amazing and I would make it a million times over again. It was sweet and rich and savory all at the same time. Although I have had the frozen Marie Calenders French Satin Pie, which is very similar, I think this pie definitely tops any of those frozen ones. For some reason, homemade pies always taste better than store bought ones. I learned that if you want your recipe to be done correctly and turn out delicious, you have to improvise if something doesn't work out the first time. 

MAGIC CUSTARD CAKE

                       TOTAL TIME: 1 HOUR 30 MINUTES                                                                                                                                                                                                         KASSIDY  HR. 2

The name of my product is The Magic Custard Cake. It turned not the way I wanted it to be. The Taste was sweetish because it had a little sweet taste to it. The Texture was spongy because it looked like sponge cake kind of . The Appearance was mushy because it looked like it could of been in the oven a bit longer.I learned how to cook different things. I loved how we made the  Magic Custard Cake, it turned out to be good all though I made a couple mistakes. But that is part of cooking. It was difficult to make the Magic Custard Cake because people kept bickering and i didn't like it. But people do that in life.

Ingredients:

• 1/2 cup (113g) unsalted Butter
• 2 cups (480ml) Milk
• 4 Eggs, separated
• 4 drops White Vinegar
• 1 1/4 cups (150g) Confectioner's Sugar
• 1 Tablespoon (15ml) Flour
• 1 cup(115g) Flour
• 1 teaspoon (5ml) Vanilla Extract
• extra confectioner's sugar for dusting 

Preheat oven to 325 degrees. Lightly butter or grease a "8 by 8" baking dish. Melt the butter and set aside to slightly cool. Warm  the milk to lukewarm and set aside. Whip the egg whites and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated. Mix in the flour until evenly incorporated. Slowly beat in the milk and the vanilla extract until everything is well mixed. Fold in the egg whites, 1/3 at a time. Repeat until all the egg whites are folded in. Pour the batter into the prepared pan and bake for 45-60 minutes or until the cake is barley jiggly in the center. If the top browns too quick before the minimum of 45 minutes, then cover with aluminum foil and cook for remainder of time needed. Allow cake to completely cool before cutting and then dust with confectioner's sugar. For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly because it's custard layer cake.

Buttermilk Pancakes

Ryan Daake

Ingredients

1 cup A.P flour

1 T sugar

1 t baking powder.

½ t baking soda

¼ t salt

1 cup buttermilk

⅙ cup milk

1 egg

⅛ cup butter

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Overview

Pancakes are like america's breakfast pastime. The main reason I chose pancakes is because I loved the idea of making pancakes as homework. I’ve been eating flapjacks for as long as I can remember so I felt pretty comfortable with making them.

One change I had to make was to cut down the size of the recipe, the original was 3 times the size and yielded 12 large pancakes. I ended up making 5 smaller pancakes. One thing I learned in class that I kept in mind while making them, was that you should flip it once you seen bubbles begin to burst through the center. Ms. Wilson also told me that overflipping can cause pancakes to lose volume and affecting the texture of the product.

All in all, I am very proud of the pancakes I made, and I would definitely do it again. Even though I prefer the crispiness of a waffle, I think a nice light a fluffy buttermilk pancake can just hit the spot sometimes. If I had to change something I think I would decide to add some toppings, I bet some strawberries would taste good!

Blueberry Banana Bread

Ryan Daake

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 ripe bananas, mashed

1 cup fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
2. Mix flour, baking soda, and salt together in a bowl.
3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Overview

This recipe was easy and something I have had experience with before. I really like banana bread but never have tried it with blueberries, so I thought I would give it a go.

I chose this particular recipe because it was something I could do in a timely matter and could do well. I remember Ms. Wilson told me that quick breads are made by using the muffin method, which is both fast and simple. I started out by mixing the dry and liquid ingredients separately, and then incorporating them with each other in the electric mixer. I actually I may have slightly over mixed the batter, because the bread didn’t have as round of a top as I would have liked. I do remember Ms. Wilson talking about how you still want some chunks in the batter.

After I had the batter made, I had to use a rubber scraper to fold in the blueberries before panning. I remember hearing in class about having equal portions so it would bake evenly, so I made sure to get all 3 pans as close to the same as possible. I also made sure to space them evenly in the oven for the same reason.

Although it didn’t go perfect, I ended up with a product that tasted good and my mom was proud. If I were to redo this, I would be absolutely sure not to over mix the batter, to make sure I have light and airy bread, with an appealing round top. All in all I would recommend this recipe to a lot of people because it’s easy, quick, and delicious.

Brownies

Ryan Daake

Ingredients

1 cup unsalted butter

8 ounces fine-quality milk chocolate, chopped

3/4 cup packed light brown sugar

1/2 teaspoon pure vanilla extract

2 large eggs

3/4 cup all-purpose flour

1 tablespoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking powder

Directions

1. Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
2. Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
3. Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
4. Spread batter in pan and bake, 25 to 30 minutes.

Overview

Mhhmm, brownies.. Whether you prefer the chewy center or the crunchy corners, it seems to be impossible to eat just one. Brownies just seem to be taken for granted, never appreciated enough and often thought to be second to the chocolate chip cookie. But in my opinion, a good brownie is far superior a good cookie.

One of the reasons I chose to make brownies is because it is fast and I had all the ingredients at my house. After the oven has been preheated and the pan has been greased, you have to melt the butter and some of the chocolate in a sauce pan, I remember talking about how easily butter can burn and how it’s necessary to stir very often. After combining the other ingredients I almost went to taste the batter, but I remembered I learned about the danger of salmonella in raw eggs. Ms. Wilson also taught me that to check if it’s ready, all you have to do is stick a toothpick in the center and see if any batter sticks, if it comes out clean the brownies are done!

After removing the brownies from the oven, I was letting them cool before cutting when my 12 year old little sister decided to eat out the center of the pan. I wasn’t too mad because I prefer to side pieces anyways. But all in all, the brownies turned out amazing, I think if I were to recommend this recipe to anyone it would be my mom, because it seemed like these brownies weren't as sweet as most and my mom is always saying deserts are too sweet for her. My little sister also said cannot wait to start taking foods classes in highschool.

S'mores Rice Kris-pies Treats Pinwheels

                                                                                                                              KASSIDY
10 oz.  miniature marshmallows                                                                            HR.2

1/4 cup Challenge butter ( plus more for greasing)
5 cup Rice Kris-pies cereal 

3/4 cup graham cracker crumbs
7 oz. jar marshmallow creme
6 Hershey's chocolate bars

I learned how to make the S'more Rice Kris-pies Pinwheels. It didn't take long to make. But it was a little to sweet for me. The Taste was bitter-sweet. The Texture was stiff and had layers. The Appearance turned out to be thick. I didn't do my project the right way but I missed A step or Two. But then I got back on track and put in the ingredients I forgot to put in the Pinwheels. It was because I was side tracked again. But I got to do most of the jobs because people in my group didn't know what they where doing.Preheat oven to 200 degrees
Combine marshmallow and one quarter cup of butter in a microwave-save bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal and graham cracker crumbs.
Press mixture into prepared pan.
Spread marshmallow creme on top of using an offset spatula.

Place Hershey's bars on top of the marshmallow creme.

Place in oven for two minutes. Use a spatula to spread the softened chocolate.

Let cool for 10 minutes.

Roll up jellyroll style ( like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
Slice and serve!!!!!

Sweet & Salty Peanut Butter Pretzel Bars

No-Bake Sweet & Salty Peanut Butter Pretzel Bars

non-stick cooking spray
2 cups creamy peanut butter
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar
4 cups pretzels, broken
2 cups NESTLE TOLL HOUSE semi-sweet chocolate morsels
2 cups crushed graham crackers

My preparation method was to take out all of the ingredients and measurements for the recipe. The mixing method I used was the creaming method because I needed to mix the peanut butter mixture by itself. I think its pretty similar to making cookies like we did in class because it's pretty easy, but a tad more complicated than cookies. My preparation method affected the final product well, it ended up tasting very good.

The appearance of the bar was layered. There was a layer of crushed graham crackers on the bottom and then the middle peanut butter layer and then finally the chocolate top with the pretzels. The taste was just like the recipe says "Sweet & Salty" there was also a nutty flavor to it. The texture was thick and creamy. A little hard with the frozen chocolate on top and crunchy from the pretzels. The aroma of the bar was just peanut butter. Since the majority of it is peanut butter that's all you can really smell.

I think that I would try a make this again, but it is pretty difficult to make. Especially more for me. Something I learned from this experience is to be careful when melting you chocolate over the stove. I accidentally burned it a little bit so it started getting chunky. My dad had to help me get it back to tasting and looking normal. Also, don't leave the pretzels on the bars because they will end up getting stale easily, especially from constantly being in the fridge. Otherwise, in the end it tasted great.

Maria Spangberg
Hour 1

Chocolate Chip Cookies

Chocolate Chip Cookies

2 sticks of butter, softend
1/2 cup Granulated Sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups All Purpose Flour
1 tsp. baking soda
1 tsp. salt
1 1/2 Baker's Corner Semi-Sweet Chocolate Morsels


My preparation method was to get out all of the ingredients needed along with all the measurements like the dry measuring cups and measuring spoons.  The mixing method I used was the creaming method. One thing I changed was that in the original recipe they messed up and forgot to write that you needed butter. So we looked at another recipe on a chocolate chip bag and it said we needed 2 sticks of butter, and so thats what we used. Yes, this is similar to what we've made in class because we spent a lot of time working with cookies. My preparation affected the final product very well.

The appearance of the cookies did not look very appealing because there were a lot on one sheet and the scoop I used to scoop them out was bigger than it was suppose to be. The cookies basically cooked all together. The taste however was very good. They tasted like your normal chocolate chip cookies with the rich chocolate and sweet batter. The texture was soft, light and fluffy and a little chewy with a tiny crunch on the top and sides of the cookie. The aroma smelt very sweet and almost a little salty.

I would definitely make this again because cookies are very easy to make and always taste good. Something I learned from this experience is to always read the directions because I forgot to and without thinking put all the ingredients into one bowl and tried to mix it all together.

Maria Spangberg
Hour 1

sydney slone

Ingredients banana muffins are the best                                 

1 3/4 cup flour

2/3 cup of sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2-3 ripe bananas, mashed

1/3 cup butter

2 Tbsp milk

2 eggs

1/4 cup chocolate chips

In a large mixing bowl, combine 1 cup of the flour, sugar, baking powder, baking soda, and salt. Add mashed banana; butter, and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour, beat till blended. Stir in choc. chip.
Banana Bread is one of those odd foods that you only come across every once in a while where the taste is so unexpected, but at the same time, very delicious. This banana bread was very tender and spongy in the middle, but still had the signature tough crust on the outside that gives you bursts of flavor whenever you eat it. The spongy center was delicious by itself, but the chocolate chips really made this quick bread a prize winner. I used mini chocolate chips, which meant that the chocolate was more dispersed instead of clumped in the regular sized chips. This gave my mouth the impression that the bread was melting in my mouth which made it extremely tasty.
For this dessert, the recipe doesn't state whether you should melt or cut in the butter. I have always in the past melted the butter because it requires less effort, but I wanted to see what the difference was by cutting in the butter. Therefore, I used
the biscuit method to break the butter down into pea sized amounts to add flakiness to the dish. My plan was to use this to make the bread more crumbly, but it merged into a biscuit method/muffin method hybrid. The cutting in of the butter allowed for the bread to become partly crumbly, and the air pockets left by the melted butter in the bread allowed for them to grow, making the bread spongy and tender. The bread is a combination of a muffin and a scone in texture. It is similar to the muffin by its spongy air pockets, and the scones by how the crusty, flaky outer layer formed.
From this experiment, I learned another example of how different uses and cutting styles of butter can affect how a baked good turns out. When I would melt the butter, the bread would be a lot more dense, but when I cut the butter in, the bread became very spongy. My personal preference would be the dense bread, because the texture and density make it feel like you are eating a lot more, which in turn, is more fulfilling than the fluffy banana bread I made for the home lab. In the end, this recipe is a delicious twist from normal quickbreads. With its spongy, melt in your mouth texture, this banana bread is a 100% crowd pleaser.

BAKED APPLE PIE ROLL UPS......

                                                                                                                         KASSIDY
                                                                                                                          HR 2.
10 Slices white bread
1 can apple pie filling
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

 Preheat oven to 350 degrees.
Cut the crust off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
Pour the crust off your bread and roll each slice flat with a rolling pin. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
Dip each piece into melted butter ( I poured a tiny bit of butter into a ¨butter dish¨ and rolled in there) and then roll in cinnamon sugar.
Place seam side down on parchment lined pan and bake 15 minutes or until browned and crisp. Serve warm.   My Baked Apple Pie Roll Ups turned out to be to be Delicious. The taste was bitter-sweet which  means it had an after taste. The texture was fresh. The appearance was hot which means it just come out of the oven. I learned that it could be hard to make things like this. But I did it with my class as a project. Next time I would make it differently, by making it by myself because working with a group it gets difficult.

Rocky Road Brownies

Rocky Road Brownies

Jarad Newcomb
Hour 2

Ingredients:
1 cup semi sweet chocolate chips
1 1/4 cups miniature marshmallows
1 cup chopped nuts
1/2 cup (1 stick) butter or margarine
1 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking powder
1/2 tsp salt

Directions:
Heat oven to 350 degrees.  Grease 9 inch square baking pan.  Stir together chocolate chips, marshmallows and nuts; set aside.  In large microwave-safe bowl, place butter. Microwave at HIGH (100% power) 1 to 1 1/2 minutes or until melted.  Add sugar, vanilla and eggs, beat with spoon until well blended.  Add flour, cocoa, baking powder and salt; blend well.  Spread batter onto prepared pan.  Bake 22 minutes.  Sprinkle chocolate chip mixture over top.  Continue baking for 5 minutes or until marshmallows have softened and puffed slightly.  Cool completely.  With wet knife, cut into squares.  About 20 brownies.

Preparation Method:
I followed the directions except I did not use the nuts.  I don't like nuts so in my opinion, I didn't want them to ruin the recipe.  I know that is the Rocky Road part of the recipe.  After I sprinkled the chocolate chips and the marshmallows the marshmallows didn't look sufficient enough so I added about a medium handful more of them. After the extra 5 minutes the marshmallows weren't puffed or browned enough so I left them in the oven for another 2 minutes. 


Critique:
When I took it out of the oven the marshmallows were stretchy and gooey so I thought they were baking long enough. I thought they had the perfect amount of marshmallows, chocolate chips and brownie.  There wasn't too much of anything.  The next time I make these I think I will put some caramel on top of the brownies before adding the marshmallows and chocolate chips.  These brownies were quick and easy and I would make them again.  Next time I will double the recipe since it only made a 9 inch pan.     


Assessment:
This has a combination of the muffin method and the creaming method.  You mix the sugar, vanilla and eggs with the butter for the creaming method but since the butter is melted you don't get many little air bubbles.  Then you use the muffin method because you add the dry ingredients to the wet ingredients and stir them together.  You don't use a mixer to blend the ingredients because you would over mix it and cause it to be flat and not airy.