Happy Tape!

I'm a sucker for cute and unique packaging... so of course, when I came across Happy Tape - I immediately ordered a box! No hesitation. I love this stuff! I'll have to restrain myself from buying each and every style. Eek!

Wrapped up some of that homemade bread from class to gift to some peeps!!

Class Day 7: Yeast Breads

Never made bread before... always hid from anything involving yeast. But turns out, its not as scary as I thought. And what is this interesting thing about "starters"? I might just have to give that a go at some point in the future!

Rustic White Bread

A classmate's dough (above) - I forgot to take a pic of mine... you can see the difference in the shape (below)

The AMAZING YUMYUM  BREAD! (teacher's loaf shown here)

 Mine, cut @ home

Olive Loaf
(I loved the look of this dough... obviously!) Came out a bit saltier than I would have liked, but delish!

Challah Bread
Took the dough home from class and baked at home. Not very good at the whole braiding thing... streched out the strands longer than I wanted - got this enlongated bread. But still yummy! And smelled so good baking in the oven!

Crispy Salted Butterscotch Oatmeal Cookies

from poppytalk

What initially peaked my interest in this recipe was that it COULD be vegan-friendly. Not that I'm vegan... but it's good to have alternatives to satisfy all potential client needs no?

These have a wonderful warm color that just made me feel all calm and lighthearted. I don't know why.

 
The butterscotch leaves a dreamily sweet scent throughout the kitchen... lingering into my bedroom where I laid watching tv as the cookies cooled.

The cookies don't spread during baking, so the size came out to be like Nibblers from Mrs. Fields.
But oh-so-more-decadent!

It might have been a tad sweet - maybe from my using sweetened coconut as opposed to unsweetened. And of course, who doesn't love the off-set of sweet with sea salt!

Since the recipe yielded a good solid 2 dozen... it was time to share!

Cream Scones

Cream Scones from Baking at Home with the Culinary Institute of America

0.5 C Sugar
3.75 C Bread Flour
2T Baking Powder
2tsp Salt
2T Grated Orange Zest (approx 1 LARGE orange)
1C Dried Sweetened Cranberry (I used the Super Cranberry and Pomegrante Dried Fruit mix from Trader Joe's)
2.5 C Heavy Cream, chilled
Egg Wash (1 Large Egg whisked with 2 T heavy cream)

Combine all dry ingredients and blend well in stand mixer. Blend in zest and dried fruits. Then add the cream, mixing until just combined.

Remove dough and pate into a 10in diameter round - divide into 12 wedges.
Wrap in plastic and freeze. (At least 4 hours, up to 4 weeks)

To bake - heat oven to 350. Arrange scones on greased or parchmented baking sheet. Brush with egg wash. Bake until golden brown, 35-40 min.


Love the color of the dried fruits with the orange zest!

The somewhat time consuming part - wrapping each scone in plastic to freeze.

With the egg wash.

Class Day 6: Cakes

Layer cakes to be exact.

 

 Made "true" buttercream... starting with Italian meringue,

adding in lots of butter.

Made vanilla and raspberry flavored. One to ice and one to fill the 3 layer white cake.

The assembly:

Yay!

Cornbread? Cornbread.

Cornbread from Baking at Home with the Culinary Institute of America

1 C Yellow Cornmeal, plus extra for dusting the pan
3/4C AP flour
1/2C Sugar
1.5tsp Baking Powder
1tsp Salt
2 Large Eggs
1/2C Buttermilk
1/4C Vegetable Oil

Preheat oven to 350.
Prep a 8in square pan - grease and dust with cornmeal.
Mix together all dry ingredients.
Whisk together all wet ingredients.
Combine wet and dry - until just mixed.
Pour into prepared pan and bake 25-30 min until surface is golden brown, or springs back to touch.

How cool is this? Buttermilk meets Oil.

I sifted the baking powder... but maybe it clumped up together after I mixed it all together.

The top didn't brown... but I don't think it was overbaked. Unless, I DID overbake... since I thought it was kind of dry and dense. I didn't like the "kernels" of the corn meal. Maybe I should grind it to be a bit more fine? Hmmmm. Just an "ok" recipe.

Class Day 5: Chocolate

This day was about chocolate - eating and baking.
So we simply made a couple of chocolate cakes since it's not a confectionery class, and next week is the ACTUAL class on cakes.

YUM!

Chocolate Cupcakes with 3 Different Icings

Chocolate Decadence Cake w/ Chocolate Glaze