Category Archives: Sweet

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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Filed under Cake, Cookies, Sweet

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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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

Happy 4th of July

This is a cake that I mentioned baking yesterday. I decorated it as part of my 4h project for a family cook out. Have a happy 4th, everyone! 

~thechildcooks

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Filed under 4-H, Cake, Cake Decorating, Sweet, Uncategorized

Boredom and Butter

Two very dangerous thing, though when utilized correctly can be very productive, and yummy. While looking through our old Cook’s Illustrated magazines, I came across a recipe for sugar cookies. Well, the picture looked yummy and I made a mental note to make them sometime when I was bored. Tonight, I was bored. However, the recipe called for cream cheese and we were out of it. Instead, I hopped on the internet and found a new recipe. I looked at the picture and was saw that we had all of the ingredients and printed it out. But, when I looked in the refrigerator, I found out that the sour cream had not been opened yet and I knew that if I opened it, it would spoil. So, innovating a little, I substituted greek yogurt and about 1/2 tablespoon water for the sour cream.  I made some of the cookies with sprinkles on top and some with cinnamon sugar as snickerdoodles. They turned out wonderfully despite the change I made to the recipe. Now I have 4 dozen cookies sitting around waiting to fulfil their purpose in life. Wait, now there are 47…46…45, they really are good cookies.

~thchildcooks

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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Got Cake?

As part of my cake decorating project for 4H, I had to show someone how to bake a cake. I chose to show my sister, who is also taking a cake decorating project, how to make a marble cake. I didn’t realize how some things just come naturally to a person who has been baking for a while, like how I know exactly where things are and how to measure them out. I really enjoyed teacher her though and had a good time doing it. Another thing that I have to do is donate cupcakes to a 4H garage sale, I think I am going to do more of an exotic flavor than vanilla this time. As for my yeast bread baking project, I am also donating bread to the garage sale, but  haven’t decided which recipe I am going to make. Today or tomorrow, I think I am going to make soft pretzels for the project. I will put some pictures of the finished decorated cake up when it gets there.

~thechildcooks

Marble Cake from the Family Fun website

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 1/4 cups sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

1 1/3 cups buttermilk, at room temperature

1 cup semisweet chocolate chips

Instructions

Lightly butter a 9- by 13- inch cake pan and dust it with flour, knocking out the excess. Heat your oven to 350º.

Combine the dry ingredients by sifting the flour, baking powder, baking soda, and salt into a large bowl. Set the mixture aside.

Melt the chocolate in the microwave or on the stovetop according to the package directions. (Chocolate chips retain some of their shape when melted, so be careful not to overheat or burn them.) Stir the chips until they are smooth, then cool them to lukewarm, about 9 minutes.

Using an electric mixer, cream the butter and sugar on medium-high speed, adding the sugar gradually, until the mixture is light and fluffy. Beat in the eggs one at a time, first breaking them into a separate dish to ensure that no eggshells get in the batter. Add the vanilla extract and blend briefly.

Add about a third of the dry ingredients to the creamed mixture, beating on low speed until the batter is evenly blended. Next, beat in half of the buttermilk until it is evenly blended. Continue in this manner, adding another third of the dry ingredients, the rest of the buttermilk, then the rest of the dry ingredients, beating well after each addition.

Transfer the chocolate to a medium mixing bowl, then add 2 cups of the batter. Thoroughly fold in the chocolate.

Transfer a little more than half of the remaining plain batter to the prepared pan, spreading it evenly with the back of a spoon. Using another large spoon, make 3 wide, lengthwise rows of chocolate batter on top, as shown. Switch back to the plain batter and use what’s left to fill between the chocolate rows.

To create a swirled pattern in the batter, draw the top edge of a table knife across the rows, working from side to side. For best results, be sure not to remove the knife from the batter as you work.

Bake the cake on the center rack until a toothpick inserted in the center comes out clean, about 40 to 45 minutes

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