Today Gwendolyn and I went over the different types of sweeteners that pastry chefs use. We went over the natural sugar (honey, maple syrup, agave, date syrup, coconut sugar, and a few others). We discussed how they affect our bodies and how our bodies process the natural sugars. Then we went on and started talking about modified or artificial sweeteners. We will continue working on this next week.
Arianna and I made Milk Chocolate Brownie bites with Hersey kisses today. Arianna mixed all the ingredients together. Next Arianna scooped the mix into the muffin tin. While we were waiting Arianna opened the Hersey kisses and put them in a bowl. After the Brownie Bites came out of the oven Arianna placed a Heresy Kiss in the middle of each brownie.
Gwendolyn and I made Purple Whoopie Pies with Marshmallow Filling. Gwendolyn mixed all of the ingredients together for the cakes. While the cakes were in the oven, Gwendolyn mixed the butter, cream cheese, fluff, vanilla and sugar until it was creamed together. Next, we placed the filling into the refrigerator until it was set. Using a small ice cream scoop we dolloped the filling between two cakes to make the Whoopie Pies.
Today Marcos made mini banana nut muffins. We talked about why you use bananas on which the skin has turned brown. Marcos mashed up the bananas. Then he went on to measure all the ingredients and mix everything together. We baked the mini muffins for 14 minutes. They turned out fabulously!
Today Gracyn made mini chocolate chip banana nut muffins. We talked about why we use bananas that have turned brown. Gracyn mashed up the bananas. Then she went on to measure all the ingredients and mix everything together. We baked the mini muffins for 14 minutes. They turned out fabulously!
Gwendolyn and I talked about 9 different kinds of flour and the purpose of each. The 9 flours were all-purpose, bread, cake, pastry, whole - wheat , white whole wheat, oat, self – rising and semolina. We then went on to pick out what Gwendolyn would like to make in her next class and she chose Red Velvet Whoopie Pies.
Today Ben made mini chocolate chip banana nut muffins. We talked about why you use bananas on which the skin has turned brown. Ben mashed up the bananas. Then he went on to measure all the ingredients and mix everything together. We baked the mini muffins for 14 minutes. They turned out fabulously! At the end of class Ben did a taste test. He mixed a 1/2 tablespoon of Fluffernutter and a 1/2 a tablespoon of Nutella he said it tasted wonderful. :)
Today Arianna made mini chocolate chip banana nut muffins. We talked about why you use bananas on which the skin has turned brown. Arianna mashed up the bananas. Then she went on to measure all the ingredients and mix everything together. We baked the mini muffins for 14 minutes. They turned out fabulously!
Today Gwendolyn and I made cookies and cream ice cream in the play and freeze ball. The ball has two openings one on the top and the other on the bottom. On one side, we filled the ball with ice all the way to the top and added ½ cup of rock salt and closed the lid tightly. Then on the other side, we filled the ball with 2 cups of cream, 1 & ½ teaspoons of vanilla, 1/3 cup plus 2 tablespoons of sugar and ¼ cup of Oreo cookies. We then started playing with the ball. We talked about why we added salt to the ice. We learned that it causes a temperature drop that slows the melting rate and increases the freezing rate. So after 15 minutes of playing with the ball we got to try Gwendolyn’s delicious ice cream.
Today Marcos and I made pistachio ice cream in the play and freeze ball. The ball has two openings one on the top and the other on the bottom. On one side, we filled the ball with ice all the way to the top and added ½ cup of rock salt and closed the lid tightly. Then on the other side, we filled the ball with 2 cups of cream, 1 & ½ teaspoons of vanilla, 1/3 cup plus 2 tablespoons of sugar and ½ cup of pistachios. We then started playing with the ball. We talked about why we added salt to the ice. We learned that it causes a temperature drop that slows the melting rate and increases the freezing rate. So after 15 minutes of playing with the ball we got to try Marcos’s delicious ice cream.
