Cooking and Baking CLub
Session 3 (2019): Frosted Sugar Cookies
Ingredients:
|
Session Two (2019): best salsa ever
Ingredients:
6 medium vine ripened tomatoes, stems removed. 2 jalapeno peppers 1 poblano pepper 1 cup of diced green onion Juice from 1 lime 1 cup of canned Rotell tomatoes 1 cup of chopped fresh cilantro 2 cloves minced garlic 1 tsp chicken bouillon powder Directions:
|
Session two (2019): Mango Salsa
Ingredients:
3 ripe mangos diced 1 medium red bell pepper chopped ½ cup chopped red onion ¼ cup packed cilantro leaves, chopped 1 jalapeno (preferably seeded) and minced 1 large lime, juiced (about ¼ cup of juice) ⅛ to ¼ tsp of salt to taste Directions: In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer. |
Session Two (2019): Guacamole
Ingredients:
6 ripe avocados 3 limes 1 clove of garlic, finely minced ¼ red onion, finely diced 2 roma tomatoes, finely diced ½ head of cilantro, washed and chopped Salt and pepper to taste Directions:
|
Session two (2019): Pico de Gallo
Ingredients:
5 cloves of garlic minced 2 jalapeno peppers, seeded and finely chopped 4-5 cups roma tomatoes finely chopped 1 ½ cups of finely chopped onion 1 ½ cups of cilantro 1 tsp salt 3 TB lime juice (approximately 3 limes) Directions: Combine all ingredients in a large bowl and refrigerate overnight. Season with salt and lime juice according to taste. |
Session One (2019): vegan Strawberry Pop Tarts
Ingredients:
2 cups flour 1 teaspoon salt 1 Tablespoon sugar 6 Tablespoons butter (Earth Balance vegan butter) 6 Tablespoons vegetable shortening 6-8 Tablespoons ice water ½ cup strawberry jam (about 2 TB per pastry) Frosting: ½ cup organic (non-dairy) semisweet chocolate chips 1 TB shortening Large heart sprinkles Directions: To make the homemade pop tarts:
|
Session Five: Cookies and Cream Cupcakes
Ingredients:
1 cup butter, room temperature 2 cups sugar 4 eggs 2 tsp vanilla extract 2 cups cake and pastry flour *can substitute all purpose if you don't have cake flour 1 cup all purpose flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup buttermilk 12 oreo cookies, crushed to fine crumbs 1 recipe frosting Notes To get the oreo crumbs: Add the cookies to a zip lock bag, then hit with a rolling pin, or heavy bottom pan, until crushed. |
Directions:
1. Preheat your oven to 350ºF. Line your muffin tins with paper liners.
2. Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy, about 4 minutes.
3. Add the eggs, one at a time, beating to combine after each one. Add the vanilla.
4. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
5. Turn the mixer onto low and add 1/3 of the flour mixture, followed by ½ cup of buttermilk. Repeat, ending with the last of the flour mixture (So: flour, milk, flour, milk, flour).
6. Pour in the crushed oreo cookies, and mix on low until evenly combined
7. Fill your paper liners ¾ of the way full.
8. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
1. Preheat your oven to 350ºF. Line your muffin tins with paper liners.
2. Put the butter and sugar in the bowl of a stand mixer and cream until light and fluffy, about 4 minutes.
3. Add the eggs, one at a time, beating to combine after each one. Add the vanilla.
4. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
5. Turn the mixer onto low and add 1/3 of the flour mixture, followed by ½ cup of buttermilk. Repeat, ending with the last of the flour mixture (So: flour, milk, flour, milk, flour).
6. Pour in the crushed oreo cookies, and mix on low until evenly combined
7. Fill your paper liners ¾ of the way full.
8. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
Cookies and cream frosting
Ingredients:
Directions:
- 1 cup butter, softened
- ½ cup heavy cream
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 8 Oreos, finely crushed in a food processor
Directions:
- Combine butter, cream, powdered sugar, salt, and vanilla in a medium bowl. Mix until smooth and creamy. Add Oreos and mix again.
Session four: Garlic Parmesan Knots (and Mini Pizzas)
Directions:
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
- Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
- Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
- Serve immediately, brushed with remaining butter mixture.
Session Three: Caramel Pretzel Brownies
Ingredients:
For pretzel crust: 3/4 cup crushed pretzels 1/3 cup plain flour 1/3 cup brown sugar 1/4 teaspoon baking soda 3/4 stick unsalted butter, melted For brownie mix: 8 tablespoons unsalted butter, diced 6 ounces dark chocolate, chopped or chips 1/4 cup cocoa powder 3 eggs 1 cup caster/baking sugar 1 teaspoon vanilla extract 1 cup plain flour 1/2 cup caramel sauce |
Make the Pretzel Crust:
Preheat the oven to 350F. Line a 8in square cake pan with foil. Set aside
Combine all the pretzel crust ingredients in a bowl and
mix.
Spoon it into the prepared pan and press firmly to form the base, making sure you get it into the corners.
Bake for 10 minutes. Remove from the oven. Set aside.
Make the Brownie Layer:
Put the butter and chocoate into a medium saucepan and gently melt over low heat, stirring constantly.
Remove from the heat and whisk in the cocoa powder until smooth.
Add the eggs one at a time and then stir in the sugar, vanilla and flour.
Pour the brownie layer over the baked pretzel crust. Dollop spoonfuls of the caramel over the top of the brownie batter and use a knife to swirl it through.
Bake for 35 - 45 minutes. The brownies are baked when the centre feels just-slightly firm. Remove from the oven and leave to cool completely in the tin before slicing.
Preheat the oven to 350F. Line a 8in square cake pan with foil. Set aside
Combine all the pretzel crust ingredients in a bowl and
mix.
Spoon it into the prepared pan and press firmly to form the base, making sure you get it into the corners.
Bake for 10 minutes. Remove from the oven. Set aside.
Make the Brownie Layer:
Put the butter and chocoate into a medium saucepan and gently melt over low heat, stirring constantly.
Remove from the heat and whisk in the cocoa powder until smooth.
Add the eggs one at a time and then stir in the sugar, vanilla and flour.
Pour the brownie layer over the baked pretzel crust. Dollop spoonfuls of the caramel over the top of the brownie batter and use a knife to swirl it through.
Bake for 35 - 45 minutes. The brownies are baked when the centre feels just-slightly firm. Remove from the oven and leave to cool completely in the tin before slicing.
Session Two: Home-made Mac and Cheese
Directions: Begin by boiling water to cook your noodles. Also preheat your oven to 375º. Then in a saucepan, melt 1 stick (8 TB) of butter over medium heat. When the butter is melted, add 1/3 cup of flour and stir in. Gradually add 3 cups of milk as you stir. Around this time, your water should be boiling, so add the box of elbow macaroni noodles to boiling water and cook. Back to your butter/milk – bring it to a boil, stirring all the while on medium heat. Do not leave unattended for too long! Once it’s boiling, set the timer and cook and stir for about 2 minutes. Reduce the heat to low. After 2 minutes, it should be thickened. Remove from the heat. Stir in the cheese. Add the salt and pepper now too and stir until the cheese is melted. At some point, you should have drained your cooked elbow macaroni and set that aside. Now you can add the noodles to the cheese mixture. Mix well. Turn the macaroni and cheese mixture into a 2 quart casserole dish or a 9×13 inch pan. In a separate small bowl, melt 2 Tablespoons of butter add 4 Tablespoons of bread crumbs plus a dash of pepper and mix. Sprinkle this bread crumb mixture over the mac and cheese. Bake for 30 minutes
Session One recipe: Jell-O cookies
Jell-O Cookies Yield: 3 dozen
Total Time: 20 minutes Prep Time: 20 minutes Cook Time: 8-10 minutes Ingredients: 1 1/2 cups unsalted butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla 3 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cream of tarter 4 (3 oz) packages of jello Food coloring, optional |
Directions:Pre-heat oven to 350 degrees. In a large bowl, cream together butter and sugar with a mixer until light and fluffy. Blend in egg and vanilla.
In a separate bowl whisk together flour, baking powder, baking soda and cream of tarter. Gradually add flour mixture to the wet ingredients.
Divide the dough into four sections. Sprinkle two Tablespoons of jello onto each section and then knead the dough until combined. You can add a few drops of food coloring in, if you’d like the color to be more vibrant.
Roll dough into 1-inch balls. If desired, you may roll the balls into the extra jello powder for a sweeter cookie. Then place dough onto the baking sheet two inches apart. Flatten the dough with the bottom of the bowl to allow the cookies to cook evenly. Bake cookies for 8-10 minutes. Remove cookies from the pan and allow to cool on a wire rack.