Last October I attended the BC Culinary Chefs Association conference in Kelowna where I learned the easiest Mousse ever! Now its your turn to make it. Sophia and Rochelle in catering, are testing the recipe for you and we've made a video so you better understand the technique. Delicious and quick to make, share with your family and friends.
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We are one week out from Valentines day and time to continue on our chocolate journey. This time we're making chocolate truffles, from scratch! The recipe is super easy - a ganache rolled in cocoa powder, nuts or sprinkles. I have a few different flavoured extracts, cinnamon, vanilla, lemon, banana, coconut or you can try soaking a flavoured tea bag in the cream before mixing with the chocolate -earl grey or green tea. The recipe does take 2 days to make, as they have to set in the fridge so patience is a must.
We are starting the chocolate unit in February, but first you can experiment with the chocolate chip cookie recipe. I have put a plethora (look it up) of ingredients on the demo table to experiment with, such as: chocolate chips, m&m's, marshmallows, coconut, oat flour, cranberries, orange zest. Only your imagination will keep you back. When documenting, remember to reflect on your experience; if you just follow the recipe, you are an emerging baker. If you take the ingredients and suggestions I make; you are an developing baker, and if you blow me away with your creativity; you are extending.
Last week we experimented with changing ingredients in our standard cookie recipe, the rest of the month we will be trying healthier baking recipes. Our first recipe will be Greta's Gluten free Miracle Brownies, from the Looneyspoons cookbook, pumpkin makes this recipe higher in fibre than traditional brownies.
We will also be making the following recipes (however I don't know in what order): Breakfast bars, Cranberry Orange Scones, Bananaberry bomb muffins, Pizza (you need to bring toppings), and finally Chocolate Quinoa cake. Don't forget to document everything and to reflect upon the labs, and what you have learned from this unit. Your website is the evidence of your growth in the baking lab. We are covering core competencies as well as your numeracy and literacy components and practising for our final exam. This year will be the 10th year my baking and catering classes participate in cookie exchange. So far all the classes have made the butter tarts and crinkle cookies, now each class will be making different recipes. The list includes, but not limited to ... Alfajores, shortbread, peppermint brownies, apple jelly squares, cranberry bliss bars, peanut butter balls and my former student Gabriela's favourite-cherry squares. Every baking block will be making the crowd favourite Crinkle cookies. This recipe is easy to make, although a little finicky. The dough starts out dry, if you add the flour gradually, it is easier to mix- the end product is a very sticky soft dough -almost a batter. We are putting them in plastic bags to rest overnight before baking. This step is extremely important! The cookies won't crack if the dough doesn't rest. Enjoy....a fudgey sweet tasty treat.
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May 2023
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