Flourless peanut butter cookies.

I was looking at different food blogs earlier and I ran across this recipe for flourless peanut butter cookies on Joy the Baker's blog. The recipe looked so easy, I had to try it. So I baked these with the help of my boyfriend, Kyle. =) They are yummy!!!

Flourless Peanut Butter Cookies.

All natural peanut butter. (chunky or smooth) 1 cup

Sugar 1 cup

Egg 1

Baking Soda 1 teaspoon

Cream together peaunt butter and sugar for about two minutes.

Add egg and baking soda. Mix for another two minutes.

Roll into balls and make a criss cross pattern on each cookie

with a fork.

Bake for about 10 minutes in 350 degree oven.

Let cool and enjoy!

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Baking 110. Day 8 cont...

I never knew making flour tortillas was so easy. Never buy them from a store again! It's cheaper, and tastier =)

Flour tortillas.

Bread flour 8 oz

Baking powder 1 tsp

Shortening 2 oz

Warm water 4 0z

Salt 1 tsp

Mixing.

Mix flour and baking powder together on counter/work bench.

Rub in or cut in shortening. Make a well in the center of flour pile

and pour water into it. Dissolve salt in water. Knead flour and water together until you get a

soft dough.

Scale into 1 oz balls. Let balls rest for 20 mintues. Roll out into thin circles.

Cook in saute pan until you get a light color on each side.

Serve with your favorite taco toppings! Enjoy!

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Baking 110. Day 8

Bagels!

We made these yesterday. They have to refrigerate overnight. (to slow down the fermentation process.) The round balls are Bailys. (New York bagels)

Bagels have to be boiled before being baked.

The perfect breakfast or snack!

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Dead Dough fruit

Emily and I stayed after school yesterday to paint our fruit for our fruit basket show piece. I will take pictures of the whole piece Sunday at the farmer's market. I hope it turns out right!

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Baking 110. Day 7

This is my absolute favorite thing to have for breakfast! English muffins (with peanut butter and honey!). Yum yum!! I'm so glad we made these. I didn't realize how easy it actually is to make homemade English muffins!

We didn't have a griddle so we had to use saute pans.

so yummy!

English Muffins.

Cold water 12 0z

Instant Yeast .25 oz

Bread Flour 1 lb

Salt .25 oz

Sugar .25 oz

Nonfat milk solids .4 oz (2 tsp)

Shortening .25 oz

Mixing.

Straight dough mixing method

Layer all ingredients in mixing bowl.

Mix on speed 1 until just combined. Mix on speed 2 for 20 minutes.

Turn dough out onto counter/work bench.

Let rest until double in size. (dough is really sticky. make sure to flour hands before rounding the dough).

Make up.

Punch down dough and scale into 1.5 oz pieces.

Round into balls and let rest.

Cover sheet tray with cornmeal. Place balls on tray.

Let proof until double in size.

Flatten with the palm of your hand.

Cook each side on griddle until light brown color. (use low heat).

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Baking 110. Day 6

We baked Challah (halla) bread today. Challah means "offering" in Hebrew. This bread is traditional Jewish festive Sabbath bread and was first made by the Jews of central Europe in the Middle Ages. Usually made with three strands of dough, (as many as 12 is sometimes used.) these strands are woven into an elaborate braid. The three strands of the traditional Challah were said to signify truth, peace, and justice. The top of the Challah is sprinkled with seeds to signify the "Manna" that fell from heaven.

four strand braid

six strand braid

six strand braid

Challah. (this batch made one 2 strand loaf, one 4 strand loaf, and one 6 strand loaf.)

Water 10 oz

Instant Yeast .3 oz

Sugar 1.5 oz

Bread flour 1 lb. 9 oz

Eggs 4 oz

Vegetable oil 1.5 oz

Salt .3 oz

Mixing.

Straight dough mixing method.

Layer each ingredient into mixing bowl. Mix in speed 1 for 2 minutes and speed 2 for 8 minutes.

Make up.

Turn out onto counter or work bench, cover, and let double in size.

Scale to about 14 oz pieces. (you should get three)

Scale into strands.

Braid and proof.

Egg wash, Garnish and Bake. (400 degrees. until its a super dark color.)

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Baking 110. Dead Dough Workshop

Today I went to school for a dead dough workshop. (dead dough is basically edible playdough).

Next Sunday, my school is hosting the Summer Festival Farmer's Market. All they wanted us to do at the workshop was create show pieces for the baking and pastry booth that will be set up at the farmers market.

Emily and I teamed up and made a fruit basket. (all showpieces had to be fall themed).

It was really fun! I had never worked with dead dough before.

To get a blue cravat, you have to be invited into the honor society. You have to have good grades, but you also have to have volunteer hours. I've got the grades part down. But I need to start volunteering. I think I'm going to volunteer to help at the farmer's market next sunday. It should be easy and fun! (I want a blue cravat!!!)

Yesterday was the practical(test). I made a 93. My baguettes were underproofed =(

I haven't gotten my grade on my written test yet, but I think I did okay. I studied for forever!

Hopefully, I will do better next week!

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Baking 110. Day 3

More Bread!

Fouguasse

Sun dried tomato rolls with garlic butter

Epi

Foccacia

topped with garlic, sun dried tomato, and cheese

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Baking 110. Day 2 continued...

These soft rolls were challenging to tie. We had to learn three different kinds knots. We have to make these for our test friday. I need practice!!

Baguettes! One of my favorite breads. These will also be on our test. Very yummy!

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Baking 110. Day 2

Today was great! We made three different kinds of breads. These pictures are of Whole Wheat bread. My favorite!

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Baking 110. Day 1.

We are learning about ingredient functions this week. We are baking different kinds of bread all week. This is White Pan Loaf Bread. Hot bread with butter is the BEST!

White Pan Loaf Bread.

Water 14.5 oz

Yeast 3/4 oz

Sugar 3/4 oz

Bread Flour 1 lb 4 oz

Non-fat milk solids 1 oz

Salt 1 0z

Shortening 3/4 oz

Mixing:

Straight dough mixing method.

Put water in mixing bowl. Layer each ingredient in order.

Mix on speed one until just combined.

Mix on speed two for 10 minutes.

Turn out onto counter. Shape into ball. Cover and allow to double in size.

Punch it down. Scale for 1 lb loaf pan. Round each dough piece into ball.

Cover and allow to double in size.

Punch down. Roll into loaf shape and place seam side down into greased 1 lb loaf pan.

Eggwash, score, and bake for about 18 minutes in a 400 degree oven.

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Baking 101. Day 13

Babas! I hadn't heard of these until today. They were different, but good. I will deffinitly make these again soon!

in the oven!

waiting to be garnished.

Baba.
Milk 4 oz
Instant yeast 1/4 oz. (double if using fresh yeast)
Bread flour 2 1/2 oz
Eggs 5 oz
Bread flour 7 1/2 oz
Sugar 0.25 oz
Salt .2 oz (1 tsp)
Butter 4 oz

Mixing.
Sponge method.
Warm milk. Dissolve yeast. Add flour and mix to make sponge. Let rise until double.
Gradually mix in eggs then dry ingredients until soft dough forms.
Beat in butter a little at a time until it is completely absorbed and the dough is smooth.
Dough is very soft and sticky.

Makeup.
Pipe into Savarin ring molds.
Let rise until double in size.
Bake in a 400 degree oven for about 25 minutes.
Soak in syrup (recipe follows) and garnish with cream and fruit.


Dessert Syrup.
Water 24 oz
Sugar 20 oz
Spice personal prefence.

Mix sugar, water, and spice. Boil.
ANY spice works in this. Today, I used Chinese Five Spice. It was delicious! Give it a try!

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Baking 101. Day 12

Today we made scones. I LOVE scones. I flavored these with cranberries and almonds. I can not wait to make these for breakfast one morning! Scones+coffee=love!

We are also learning about pate a choux, so we made mini elcairs and religieous. These small pastrys are filled with pastry cream.

Scones.

Cake flour 8 oz

Sugar 1.25 oz

Baking Powder 1 Tbsp

Salt pinch

Honey .5 oz

Cream 9 fluid oz.

Garnish 2 0z

Mixing.

Sift dry ingredients. Mix wet ingredients. Add to dry.

Add garnish. Mix until combined. Work into a dough ball. Flatten onto double sheet pan.

Cut into six slices. Eggwash and sprinkle with sugar (optional.)

Bake in 350 degree oven.

Pate A Choux.

Water 10.5 oz

Salt pinch

Sugar pinch

Butter 4.75 oz

All Purpose flour 5.75 oz

Eggs 5

Mixing.

Melt butter in sugar, salt, and water over low heat.

Bring to quick boil.

Pull off heat. Stir in flour.

Put back on moderate heat. Cook until dough ball forms (about 30 seconds). (stirring constantly)

Pour into a bowl. Add eggs one at a time, until you get it at the right consistancy. (amount of eggs always changes. You could use two, or eight.)

When batter is dropped from a spoon, your should get a "V" shape hanging from the spoon.

Pipe onto sheet tray into desired shapes.

Bake in 400 degree oven.

After cooled, fill with pastry cream, or butter cream.

Decorate as desired.

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Blondies.

I've never made blondies before so I was excited about this assignment! These apricot pecan blondies turned out great. So delicious!

Blondies.

Brown sugar 16 0z

Sugar 8 0z

Butter 8 oz

Water 2 oz

Eggs 8 oz

Vanilla 1 tsp

Baking Powder 1/4 oz

Cake flour 16 0z

Nuts 12 0z

Garnish 4 0z

Mixing.

Melt butter. Sift dry ingredients.

Add sugars to dry. Add butter. Mix well.

Mix eggs, water, vanilla. Add to flour mixture slowly.

Fold in garnish.

Bake in 350 degree oven for about 25 minutes.

Makes 1/2 sheet tray.

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checkerboard and pinwheel icebox cookies.

These cookies are from the first week of class. They were fun to make! My partner and I added curry to the plain dough to contrast with the chocolate. It was delicious! I have to work on those checkerboards. Chef said they needed to be more square shaped. And they do! Those are more of a rectangle shape. Oh well, thats what practice is for!

Icebox Cookies.

Butter 1 lb

Granulated Sugar 8 0z

Powdered Sugar 8 oz

Salt .25 oz

Eggs 4 oz

Vanilla Extract .25 oz

Pastry Flour 1.5 lb

Mixing:

Creaming Method

Makeup:

Chill dough. Roll out to desired shape when ready to bake. Slice cookies evenly.

Bake in 375 degree oven for 10-12 minutes.

*for chocolate dough

add 4 oz of melted, unsweetened chocolate to creamed butter and sugar.

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banana bread. YUMMO banana bread.

Banana Bread.

Butter 5 oz

Sugar 9 oz

Whole egg 1 & 1/2

Vanilla 1tsp

Banana 12 0z (pureed)

Bread flour 9 oz

Salt 1 tsp

Baking Soda 1 tsp

Garnish 4.5 oz

Mixing.

Muffin method.

Melt butter. Mix in sugar.

Mix in egg and vanilla.

Add in banana puree.

Mix garnish with flour.

Combine with banana mixture.

Bake in 325 degree oven until you get a super dark color.

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more pictures from day 10

We tried different ways to make biscuits. They all turned out good. The top pictures are soft biscuits. The bottom picture is flaky biscuits.

Biscuits.

Bread flour 5 oz

Pastry flour 5 oz

Salt 1 tsp

Sugar 1/2 oz

Baking Powder 1/2 oz

Shortening 3.5 oz

Milk 6.5 oz

Mixing.

Biscuit method.

Cut in fat with all dry ingredients.

Mix in liquid.

Roll out dough and cut biscuits.

Bake in 400 degree oven.

*for flaky biscuits, fold dough in layers after rolling it out. then cut out biscuit shapes.

*for soft biscuits, place close together on sheet tray. for crunchy biscuits, place about 2 inches apart.

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