A New Identity

I haven’t been on here in awhile. A really long while. Never the less, I am back. Who knows for how long, but that is the future. Now is now. I changed the name of this blog becuase I haven’t been doing as much baking as creating and crafting. My lastest kick is freezer paper screen printing. Basically, you cut a stencil out of freezer paper, iron it onto a cloth item and paint over it with fabirc paint.So far, I have done a shirt with words, a French squirrel and am working on a circus elephant. I don’t really feel like writing more because I’m currently doing NaNoWriMo and am trying to write a 50,000 word novel by the end of the month. Fun stuff, actually, it really is fun. Oh well, here’s some pictures of my French squirrel shirt. I might start taking requests to make them and sell them for people. Who knows? See you later!

 

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Been Awhile…

Sorry it has been so long since I last posted anything food related. Today, I made some white chocolate chip cookies and vanilla cupcakes. I will post the recipes and some pictures today or tomorrow.

~thechildcooks

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Side Tracked

This is not even remotely about food. Aside from cooking and baking, I enjoy crafting. Within the wide field of crafting, I like to make unique jewelry. I made the  pieces pictured here using plastic bags. To get some of the pieces that I made off of my hands, I am going to sell them in an open air art fair/sale. Wish me luck! I’ll soon be baking more to ready for the county fair, which makes me so happy!

~thechildcooks

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Proud Baker

Are there times when you feel expecially proud of something that you have made? Is it becuase it looks picture perfect, or becuase it tastes so good, or becuase you made the recipe yourself? I feel proud of these cookies. I made them a few weeks ago and was in awe about how cute and tasty they came out. I made them again tonight with a few variations.  I made some  blue colored sugar and rolled the cookies in it, I pressed chocolate chips onto the tops of the cookies and I also made jumbo cookies. I was most proud of the jumbo cookies, they looked like they could be sold in a bakery and they taste delicious. I think this is going to be one of my go to recipes for cookies. What food do you make that you are proud of? Feel free to post the recipe.

Also, I have made a poll below for you guys to tell me what I should make next.

~thechildcooks

Sugar Cookies from the Always with Butter blog

2 cups flour

1 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter

1 1/2 cups sugar

1 egg

1 teaspoon vanilla

1/4 cup sour cream or 1/4 cup greek yogurt and 1/2 tablespoon water

Cinnamon sugar or sprinkles  

Preheat oven to 350F and line cookie sheets with parchment paper. Whisk together the dry ingredients in a small bowl. In a separate, larger bowl cream the softened butter and sugar. Add the egg and vanilla, and mix until combined. alternating with the flour mixture then sour cream(or yogurt) add the remaining ingredients. Scoop onto baking sheet with a spoon of your size choice(I made 1/2 tablespoon sizes) leaving room for ample spreadage. Now is the time to add sprinkles or cinnamon sugar. Bake for 12 to 15 minutes removing from the oven when lightly browned. Cool on wire racks and consume.

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Happy Day!

On Tuesday, I had judging for both of my 4H projects. I won first place in both my cake decorating and my yeast bread projects! Now I get to go to our state fair and compete there at the end of July. I will have to make more bread and decorate another cake. Below is the recipe that I used for yeast bread judging(also pictured at the side), they are so very yummy, almost like the restaurant rolls. Today I feel like baking, but what yet, I don’t know. But after I do, I post it up here.

~thechildcooks

Soft and Fluffy Dinner Rolls

Yields 18 Dinner Rolls

4-4 1/2 cups all-purpose flour

2 packets quick-rise yeast

3 tablespoons sugar

1 1/2 teaspoons salt

3/4 cup milk

1/2 cup water

1/4 cup butter plus 1 tablespoon

1 egg

Mix 1 1/2 cups flour with the other dry ingredients. Heat the milk, water and 1/4 cup of butter to 120-130 degrees Fahrenheit. Pour onto the dry mix and stir until incorporated. Add egg and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 4-6 minutes. Let rest, covered, for 10 minutes. Cut into 18 equal parts and shape each piece into roll shape. Place on a greased cookie sheet. Let rise, covered, for 20-40 minutes more. Heat oven to 375F and bake for 20-30 minutes. Melt the remaining butter and brush overtop the rolls. Cool on a wire rack.

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Freezer Pie

Well, you know how about three hours ago I said I had no idea what I was going to make next? I figured it out; I was really bored and then I remembered that we had some frozen fruit in the freezer. I had wanted to make a rhubarb pie with rhubarb from our garden, but since last time I made one nobody ate it, I decided not to. Instead, I made a blueberry peach pie. I didn’t really have a recipe for the filling, just some basic guidelines, but it turned out well. For the crust I made a shortbread cookie type crust and then crumbled some on top of the pie. The amount of filling I had was to much for the pie pan, so I topped the leftovers with an oatmeal sugar crumble mixture. The color of the filling is like an amathyst and looks pretty speckled with the crumble. I think I am done baking for today, but you never know!

~thechildcooks

Frozen Blueberry Peach Pie

Based loosly off a recipe from The Joy of Cooking

2 cups frozen blueberries

2 1/2 cups frozen peaches

2/3-1 cup sugar

3 1/2 tablspoons cornstarch

In a large saucepan, heat the fruit with the sugar until it begins to lightly bubble. Add liquid if neccessary to prevent from burning. Add the cornstach and stir in until it dissolves. Leave on low heat sirring occasionaly while you make the crust. 

Short Bread Crust

1 1/2 cups flour

1/3 cups sugar

Pinch of salt

8 tablespoons butter cut into 8 pieces and slightly softened

2 egg yolks

In a bowl, whisk together the flour sugar and salt. Cut in the butter until it resembles large crumbs. With the back of a spatula mix in 1 egg yolk until the crust holds together. Hold back 2 tablespoons of dough for the crumble. Pat into a 9 inch pie tin that has had the bottom greased and floured. Prick holes in the bottom of the crust and bake for18-20 minutes at 400F. Brush the second egg yolk on the bottom of the crust and bake for 3 minutes.

 Add the filling and crumble the remaining crust on the top. Bake at 350F for 12-15 minutes longer or until the topping is cooked. Cool and enjoy!

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Bread, Bread, Bread!

I have been in a baking frenzy for my 4H project which is due next Tuesday. On Wednesday, I made basic white bread(from a mix that I demonstrated to my club how to make) and today I made a garden herb loaf. Both turned out really well and taste great. They were the last two recipes that I had to make for my bread baking project, but I will have to make one of the recipes again for judging. I also I been working on my cake decorating project, which is also due on Tuesday, by practicing with piping techniques and making gum paste flowers. I’m not sure what I am going to bake next, but I know tomorrow I am going to be helping out at  a food kitchen, so who knows?

~thechildcooks

Basic White Bread Mix

Contains:

3 ½ cups flour(bag contains 2 ¼ cups)

1 package yeast

2 tablespoons sugar

1 ½ teaspoons salt

Needed:

½ cup warm water

½ cup warm milk

2 tablespoons vegetable oil

Additional flour for board and grease for bowl

To make:

In mixing bowl, pour contents of container and add the yeast package. Mix in warm water and warm milk(120-130 degrees Fahrenheit) and add oil. Blend at low speed until moistened, then bead 3 minutes at medium speed. Gradually add the flour from the separate bag until a stiff dough is formed. Knead on a floured surface until smooth and elastic, about 5 to 8 minutes. Place in a greased bowl, turning greased side up, to rise, covered, in warm place for 30 minutes.

Punch down the dough. On lightly floured surface, roll or pat the dough into a 14 by 7 inch rectangle. Starting with the shorter side, roll up tightly, pressing the dough into a roll with each turn. Pinch edges and end to seal. Place in a greased 9 by 5 inch baking pan and cover. Let rise in a warm place for 15 minutes, or until doubled. Bake in a 400 degree Fahrenheit oven 35 to 40 minutes or until golden brown. Remove from pan and cool before slicing.

Yields 18 ½ inch slices

Garden Herb Loaf

4-4 1/2 cups flour

2 packets quick-rise yeast

3 tablespoons sugar

1 1/2 teaspoons salt

3/4 teaspoon each of dried rosemary, thyme and marjoram(I used 2 1/4 teaspoons of a Italian herb mix)

3/4 cup milk

1/2 cup water

1/4 cup butter plus 1 tablespoon

1 egg

Mix 1 1/2 cups flour with the other dry ingredients. Heat the milk, water and 1/4 cup of butter to 120-130 degrees fahrenheit. Pour onto the dry mix and stir until incorporated. Add egg and enough of the remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 4-6 minutes. Let rest, covered, for 10 minutes. Cut into three equal parts and roll each piece into a 15 inch long rope. Braid and place on a greased cookie sheet. Let rise, covered, for 20-40 minutes more. Heat oven to 375F and bake for 20-30 minutes. Melt remaining butter and brush overtop sprinkling with additional herbs if desired. Cool on a wire rack.

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Filed under 4-H, Breads, Cake, Cake Decorating, Sweet, Yeast Bread