Here are links to the frosting recipes:
Chocolate Buttercream Frosting www.geniuskitchen.com/recipe/chocolate-buttercream-frosting-44126 Vanilla Buttercream Frosting www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606
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This week we'll finish our food safety posters and bake cookies. You'll learn how to make a large shaped cookie and an easy frosting recipe.
The chocolate chip cookie dough we made on Friday is a high altitude recipe. Each team made a half batch of cookie dough. The following recipe is for a full batch: INGREDIENTS
This week we'll continue exploring food safety related to proteins and other potentially hazardous foods. We'll make cookie dough on Friday, 2/9 and bake them next week.
Black bean brownies tend to have a fudgy consistency. The black beans actually replace the flour, so these are generally gluten free. We tried several recipes. One recipe uses oats instead of eggs, so the brownies could be vegan (check the chocolate and cocoa ingredients). Black beans (and oats) add both protein and fiber to a favorite treat. Recipes vary slightly. We found that a food processor works better than a blender to achieve the desired texture. If using a blender, add the oil or liquid before the beans (less stress on the blender) and then the eggs. This generally helps make a smoother batter. Here are some links to explore. http://allrecipes.com/recipe/161701/black-bean-brownies/ https://www.tasteofhome.com/recipes/black-bean-brownies These are very rich and chocolatey https://glutenfreeonashoestring.com/black-bean-brownies/ Though it is actually a seed, quinoa is typically considered to be a whole grain and can be cooked like rice. It contains protein which is a big part of its appeal. Use 1 part quinoa to 2 parts water or broth. Bring to a boil in a saucepan, reduce heat, cover, and simmer for 20-25 minutes until liquid is absorbed. Remove from heat and let rest for 5 minutes (covered). Fluff with fork. I like to use 1/2 rice and 1/2 quinoa to cut the seedy texture. Add desired ingredients, seasonings, and dressing. Use your imagination to create delicious flavor combinations. In class we used red bell peppers, green onions, cucumber, cilantro, lime juice, lime zest, olive oil, garlic, cumin, and salt & pepper
Lemon basil quinoa is delicious also. Here are some useful links: https://www.thespruce.com/what-is-quinoa-3376836 https://www.twopeasandtheirpod.com/cilantro-lime-quinoa/ http://allrecipes.com/recipe/237764/lemon-basil-quinoa-salad/ For the next couple of weeks we will be learning about and cooking with a variety of proteins. We'll explore some traditional sources as well as some alternative and innovative options. We'll also focus on the safe preparation, cooking, cooling, and storage of potentially hazardous foods.
On Tuesday, 1/30, we'll cook quinoa. Then, on Thursday, 2/1, we'll bake brownies with some added protein. This week we will focus on financial literacy as it relates to consumerism and your Junior Achievement experiences. To accompany the field trip schedule, we'll skip this week's lab but cook twice next week.
White Sauce
This basic recipe is so versatile, and can be dressed-up or dressed-down for any occasion. Ingredients:
This week we'll discuss several characteristics of dairy products, fats & oils, and various thickeners. We'll also establish essential lab procedures. On Friday 1/19, we'll make a basic white sauce in class and learn some extensions of this easy recipe.
Welcome to FCS. This quarter we'll practice some cooking and sewing essentials. You'll be able to produce your own meal, plan an event, and construct a pouch. 8th grade is great at The Top!
I'm really looking forward to meeting you! |