Hot Cocoa served with Home-Made Marshmellows


  

Home-Made Marshmellows

Ingredients

1 package unflavoured gelatin

80mL cold ice water, divided

125mL sugar

80mL light corn syrup

one small pinch of salt

1.5mL vanilla

20mL icing sugar

20mL cornstarch

non stick cooking spray

Method

1) Place the gelatin into a medium bowl along with 40mL of the water.

2) In a small saucepan, combine the remaining 40mL water, sugar, corn syrup, and salt. Place over medium heat, cover and cook for 3-4 minutes. Uncover and using a candy thermometer, cook until the mixture reaches 240°F, about 7-8 minutes. Once the mixture reaches this temperature, immediately remove from heat.
3) With the electric mixer, running at low speed, slowly pour the sugar syrup down the side of teh bowl into the gelatin mixture. Once all of the syrup has been added, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes. Add the vanilla during the last minute of whipping.
4) While the above mixture is whipping, prepare the pan as follows:
For regular marshmallows: combine the icing sugar and cornstarch in a small bowl. Lightly spray a small square cake pan with cooking spray. Add the sugar and cornstarch mixture and move it around in the pan until it completely coats the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar/cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit for at least 4 hours and up to overnight. Turn the marshmallows onto a cutting board and cut into 2.5cm squares with a knife dusted with the sugar/cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture.
For miniature marshmallows: combine the icing sugar and cornstarch in a small bowl. Line a jelly roll pan with parchment paper; spray the paper with nonstick spray and dust with the icing sugar mixture. Scoop the mixture into a piping bag fitted with a 1.25cm/.5inch round piping tip. Pipe the mixture onto the pan lengthwise, leaving 2.5cm/1inch between each strip. Sprinkle the tops with enough remaining cornstarch and sugar mixture to lightly cover. Let set for 4 hours or up to overnight. Cut into 1.25cm/.5inch pieces with a knife dusted with the sugar/cornstarch mix. Once cut, lightly dust all sides of each marsmallow with the remaining mixture.

*Note* These marshmallows can be stored in an airtight container for up to a week.

Hot Cocoa

Ingredients:

125mL sugar

50mL Cocoa Powder

Dash of salt

80mL hot water

1L 2% milk

*4mL vanilla extract*

Method:

1) Stir together sugar, cocoa and salt in medium saucepan; stir in water.

2) Cook over medium heat, stirring constantly, until mixture comes to boil.

3) Boil and stir 2 minutes.

4) Add milk; Stirring constantly, heat to serving temperature. Do not boil.

5) Remove from heat; Add vanilla*. Whisk until mixture is foamy.

6) Serve topped with marshmallows.

*Variations for flavouring: Add one of the following with the vanilla extract:

Spiced cocoa: dash of ground cinnamon and dash of ground nutmeg. Serve with a cinnamon stick if desired.

Mint cocoa: 2mL mint extract OR 45mL crushed hard peppermint candy. Serve with peppermint candy stick, if desired.

Citrus cocoa: 2mL orange extract.

Swiss mocha: 10mL powdered instand coffee.

Canadian cocoa: 2mL maple extract.

Banana Splitsville

Ingredients:

Basic Caramel Software

500mL sugar

250mL water

1 tablespoon light corn syrup

Caramel Sauce Software

1 batch caramel (above)

500mL heavy cream (whipping cream)

Banana Brulee Software

4 bananas

Sugar for coating

*Additional Splitsville Software: Ice cream of your choice*

Method:

1) Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage.

2) When the mixture reaches 230°F (110°C), reduce the heat to medium and allow the sugar to colour gradually. As the temperature approaches 300°F (150°C) the colour will start to turn amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340°F (170°C), it will reach a deep amber colour.
3) Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time.
4) Form doodads by holding the spoon 12-16 inches over the caramel and drizzling the patterns on the parchment. (Hint: Allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes, then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
5) After making 15-20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So return the remaining caramel to high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously). Once the mixture calms down, return heat to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week.
6) To make banana brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooking rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the glame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
7) To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice, and finally, a doodad.

*Vocabulary*
Brulee: To burn, scorch, go through, light, set on fire.
*To brulee: A brulee torch or oven broiler that is used to crammalize sugar.

Easy Nut Brittle

Ingredients:

250mL sugar

125mL corn syrup (light)

f.g. salt

250mL nuts (Peanuts, cashews, almonds, etc)

5mL butter

5mL vanilla

5mL baking soda

Method:

1) Spray a jelly roll pan with non-stick spray

2) In a large glass bowl or measuring cup, stir in sugar, corn syrup, and salt with a wooden spoon.

3) Microwave on high until syrup is pale yellow (the colour of honey) for about 5-8 minutes.

4) Add nuts and then put back into microwave for a minute (Might take more than that)

5) Immediately stir in butter, vanilla, and baking soda. The mixture will be foaming.

6) Quickly and carefully pour into the jelly roll pan. Spread the brittle evenly across the jelly roll pan.

7) When the brittle is completely cooled, break it into pieces & enjoy it with your family and friends!

*Vocabulary*

Brittle: A candy made from sugar that is heated to the hard-crack stage; The final temperature is 149°C (300°F) to 154°C (310°F)

GINGERBREAD HOUSE!!

Pumpkin carving & Delicious pumpkin seeds!!

HAPPY HALLOWEEEEEEN GUYS! <3

Spider Web Cookies

Ingredients (For cookies):

375mL flour

300mL cocoa powder

3mL salt

185mL margarine

300mL sugar

1 egg

3mL vanilla

Ingredients (For royal icing):

250g icing sugar

2mL cream of tartar

15mL whip powder

50mL water

Method:

1) In a large bowl, sift together flour, cocoa, and salt. Set mixture aside.

2) Use an electric mixer to cream the margarine and sugar until fluffy. Beat in the egg & vanilla. Add flour mixture; Mix on low speed until thoroughly combined. Divide the dough in half; Wrap in plastic wrap. Chill for 10 minutes in the freezer.

3) Heat oven to 350°F or 180°C. Roll the dough out between two pieces of wax paper until about 5mm thick. Cut out a tracer for the web shape from scale paper. Cut out each cookie.

4) Place cookies on an ungreased cookie sheet and bake for 8-10 minutes.

5) Cool completely on wire racks.

6) To make royal icing, whip together the icing ingredients in a mdedium bowl.

7) To make the cobweb design, begin by icing cookie with white royal icing. To 50mL of the icing sugar, add 30mL melted chocolate chips or use black icing paste.

8) Pipe out a spiral of back icing starting from the center to the edges of the cookies.

9) Draw a bamboo skewer, a toothpick, or use the tip or a sharp knife and drag it from the center to each point of the cookie, then from the inner curves back to the center.

*Words in bolded & Italic forms are what I used.

Yellow Cupcakes

Ingredients:

375mL cake flour sifted

5mL baking powder

1mL salt

220mL granulated sugar

85mL margarine

1 egg

5mL vanilla extract

150mL milk

Method:

1) Preheat oven to 350°F or 180°C

2) Line a muffin tin with paper liners.

3) Sift together flour, baking powder, and salt; Set aside.

4) Cream sugar and butter together until light.

5) Add the egg and vanilla to creamed mixture and beat until thoroughly mixed.

6) Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute.

7) Pour into prepared pan. Bake 18-20 minutes or until toothpick inserted comes out clean.

8) Cool for 10 minutes in pan on rack; remove and cool completely before decorating

*Vocabulary*

Cake flour: A fine texture, soft sweet flour, with a high starch content; It makes tender cakes and pastry


AND if you want icing...here's a picture for reference and the ingredients/methods for that:

                         

Ingredients (for classic butter icing):
250mL vegetable shorting
5mL vanilla
30mL water
454g (1000mL) icing sugar
15mL egg white powder

Method:
1) In a large bowl, cream shortening, icing sugar, egg white powder, vanilla, and water.
2) Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
3) Blend together an additional minute until creamy. This icing can be refrigerated or you can freeze it.

Ingredients (for Royal icing):
45mL meringue powder
454g (1000mL) icing sugar
60-70mL lukewarm water

Method:
1) Place the water and meringue powder in a large bowl.
2) Mix at a high speed with an electric mixer until it looks like stiff egg whites.
3) Add icing sugar and mix 7-10 minutes at low speed until icing loses its sheen.
4) To prevent drying, be sure to cover the bowl with a damp cloth while working with the icing or if you are not using it within an hour, store it in a ziplock bag.

*This icing can be stored in an airtight container for up to 2 weeks. To re-use, beat on low to restore texture. This recipe makes 750mL of icing*

One more cupcake picture...Just for you!
 
                     

Rainbow Cookies

Ingredients:

250mL margarine

250mL sugar

2 eggs

5mL vanilla

625mL flour

5mL baking soda

10mL cream of tartar

2mL salt

A few drops of food colouring: Blue, green, yellow, orange, and red

Method:

1) Preheat oven to 180°C

2) In a large bowl, cream together margarine and sugar. Add one egg at a time. Beat until well incorporated. Add the vanilla.

3) Sift together dry ingredients in a medium bowl.

4) Slowly stir the flour mixture into the creamed mixture.

5) Divide the dough into 5 unequal amounts: (From smallest to biggest) Blue, green, yellow, orange, red

6) Mix in 2-3 drops of food colouring to each amount, may add more if needed.

7) Start by rolling the smallest ball into a snake. Surround the snake with the next largest ball until dough is used up OR roll each ball into a snake place each side by side and shape into a rainbow.

8) Put in the freezer for 10 minutes or until the dough hardens

9) Slice the cookies in half and place on an ungreased cookie sheet

10) Bake for 8-10 minutes (May need more time depending on the size of cookies; the cookies provided in the picture took about 12 minutes)

11) Let sit on the cookie sheet for 5 minutes, and then move them to a cooling rack to cool completely.

*Vocabulary*

Cream of tartar: A fine, white powder taken from crystal acid; Deposited from the inside wine barrel and, to egg whites, improve stability and volume.

Saskatchewan Sweet Cinnamon Buns

Ingredients: 

Part 1:

125mL lukewarm water

5mL sugar

5mL yeast

100mL water

25mL margarine

65mL sugar

5mL salt

1 egg

650mL flour

Part 2:

65mL margarine, melted

100mL sugar

15mL cinnamon

50mL sugar

Method: (Part 1)

1) Measure 125mL lukewarm water into a large bowl. Stir in 5mL of sugar. Sprinkle the yeast over the water. Cover the bowl with a drying towel. Let stand for 10 minutes or until the yeast appears foamy; then stir well.

2) Meanwhile, combine the 100mL water and 25mL margarine in a saucepan and heat until warm and the margarine melts. Stir in 65mL sugar and salt. Cool until lukewarm. Add to dissolved yeast mixture and stir.

3) Measure all of the flour into a large bowl.

4) Add the egg and 250mL of measured flour to the yeast mixture and stir. Beat with a wooden spoon until smooth. Gradually stir in the remaining flour to make a soft dough (you may not need all of the flour!)

5) Turn the dough out onto a lightly floured board. Knead until smooth and elastic (about 8-10 minutes)

6) Place the dough into a lightly greased bowl. Cover with plastic wrap and refrigerate until doubled in size. (Punch the dough down gently if it doubles and you are not ready to use it)

Method: (Part 2)

1) Centre the oven rack and preheat the oven to 180°C

2) Punch down the dough gently and turn onto a lightly floured pastry board.

3) Roll the dough out with a rolling pin into a rectangular shape about 2cm thick.

4) Brush the dough generously with melted margarine (save about 10mL), making sure to leave a 3cm strip along one of the long edges without margarine.

5) In a large custard cup, combine 100mL sugar and cinnamon. Sprinkle evenly over the dough.

6) Roll the dough up lengthwise towards the edge without margarine. Pinch the edges (NOT the ends) to hold the filling in. Cut the roll into even slices (about 5cm thick)

7) Pour the remaining margarine into a 20cm-by-30cm baking pan, turning the pan so that it is coated evenly. Sprinkle the 50mL sugar evenly over the bottom of the pan.

8) Arrange the slices in the pan cut sides up. Let the buns sit for 10 minutes before baking.

9) Bake for 25-30 minutes or until golden brown and cooked through. Remove from the oven and let cool for 5 minutes. Invert onto a cooling rack with wax paper underneath to catch drips.

*Vocabulary*

Questions & Answers

Texas Sheet Cake: May not look too good, but has the BEST taste on Earth!

Ingredients for Cake:

500mL sugar

500mL flour

125mL margarine

45mL cocoa

250mL water

125mL shortening

125mL buttermilk

2 eggs

5mL baking soda

15mL vanilla

Ingredients for Warm frosting:

125mL margarine

45mL cocoa

60mL milk

454g icing sugar

15mL vanilla

Method:

1) Mix the sugar and flour in a large bowl. In a saucepan, combine the margarine, cocoa, water, and shortening; Bring to a boil. Pour over the flour and sugar mixture. Stir and mix well.

2) Add buttermilk, eggs, baking soda, and vanilla and mix until all is combined.

3) Spray a jelly roll pan with non-stick spray. Pour batter into the jelly roll pan and bake at 400°F or 200°C for 20 minutes.

4) In a saucepan, combine the margarine, cocoa and milk. Cook over low heat until the mixture is hot. Pour hot mixture carefully over the icing sugar and vanilla. Stir until smooth.

5) Pour the frosting over the hot cake. The mixture will be thick but will spread well over a hot cake.

6) Now take out your plates and enjoy this wonderful dessert!

Nutrition Value:

Food groups: Grain, dairy, meat & alternatives, other

Major nutrients: Carbohydrate, fat, calcium, and protein

*Vocabulary*

Sheet cake: A thin cake that is baked in a jelly roll pan

Tex-Mex Chili and Southern Corn Bread Muffins

Ingredients for Chilli:
250g ground beef
1/4 each green pepper and red pepper
125mL onions
2 cloves garlic, minced
250mL beef broth
125mL salsa
250mL diced tomatoes
15mL chilli powder
5mL dried oregano
5mL cumin
2mL ground coriander
4mL black pepper
250mL kidney beans
30mL fresh chopped cilantro
30mL lime juice

Ingredients for Corn Bread Muffins:
250mL flour
250mL cornmeal
30mL sugar
8mL baking powder
3mL baking soda
2mL salt
398mL creamed-style corn
125mL buttermilk
1 egg 30mL margarine, melted
15mL green chilies chopped (optional)

Method for Chilli:
1) Spray a cast iron fry pan with non-stick spray. Be careful not to get any spray on the outside as it could catch fire. On high heat, fry the ground beef. When all of the beef is browned, add the peppers, onions, and garlic.
2) Reduce to medium heat; Cook, stirring until vegetables soften (About 5 minutes)
3) Add the broth, salsa, tomatoes, and spices; Bring to a boil. Add the beans and simmer for 20 minutes.
4) Stir in the cilantro and lime juice. Serve hot.

Method for corn bread:
1) Preheat oven to 375°F or 190°C. Spray a muffin tin with non-stick spray.
2) In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
3) In a medium bowl, whisk together corn, buttermilk, egg, melted margarine and chilies. Add the liquid ingredients to dry ingredients. Stirl until moistened.
4) Divide the batter amone the 12 muffin cups. Bake for 20 minutes or until a toothpick comes out clean. Be careful not to overbake!
5) Remove muffins from tins and cool slightly. They are best served warm.

Nutrition Value:

Food groups: Meat & Alternatives, vegetables & fruits, grain, dairy, and other.
Major Nutrients: ALL!!

*Vocabulary*
Cornmeal: Dried corn kernels that have been ground up
Cornbread: A quick bread made from cornmeal, that originated from southern United States

Did you know....
There're are other names for cornbread, including hush puppies, spoon bread, and Johnny cakes.

Apple in Wonderland: Just for you crazy apple fans!

Ingredients:
Loaf
1 1/4 cups of flour
3/4 cup of sugar
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
2 eggs
1/2 cup of plain yogurt OR sour cream
1 teaspoon of vanilla extract
1 teaspoon of citrus zest (Optional)
1/2 cup of cooled melted butter OR vegetable oil
125mL of rolled oats
60mL of almonds
1 apple
Butter for greasing pan(s)

Brown Butter Glaze
1/2 cup of whisked icing sugar
2 table spoons of cocoa powder
3 table spoons of butter


Steps of the Loaf:
1) Preheat oven to 180°F/350°C
2) Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans
3) Mix the flour, sugar, 1 teaspoon each baking powder & salt, and 1/2 each baking soda, cinnamon and nutmeg in a large bowl; Add your dry mix-ins.
4) In a medium bowl, whisk the 2 eggs, cooled melted butter OR vegetable oil, plain yogurt OR sour cream, vanilla extract and citrus zest (Optional)
5) Stir the fruit & vegetables into the egg mixture, then fold into the dry mixture until JUST COMBINED. DO NOT OVER MIX.
6) Spread the batter into prepared pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 30-40 minutes for mini loaves.
7) Cool for 30 minutes in the pans on a cooling rack, then turn out onto the rack to cool completely.



You're almost there...Don't give up!! Method:
1) Brown the butter over low heat; Cool slightly.
2) Mix in all the ingredients with the butter.
3)Pour the mixture on top of the loaf until it covers up the top surface of the laof.
4) CONGRATS! You're done now, enjoy!



Did You Know...?
This loaf that you just made is rich in Vitamin C and protein, it is as well represented in the food group--Fruit and Grain.



*Words in bolded & Italic forms are what I chose to use, that means the loaf in the picture has used plain yogurt and vegetable oil. But of course, the picture is only for reference. You can choose whichever that is the best for you.

Crazy Banana: An amazingly delicious banana loaf that you would ever try in your entire life!

Ingredients:
Loaf
1 1/4 cups of flour
3/4 cup of sugar
1 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
2 eggs
1/2 cup of plain yogurt OR sour cream
1 teaspoon of vanilla extract
1 teaspoon of citrus zest (Optional)
1/2 cup of cooled melted butter OR vegetable oil
125mL of chocolate chips
60mL of walnuts
1 banana
Butter for greasing pan(s)

Chocolate Glaze
1 cup of whisked icing sugar
2 table spoons of cocoa powder
2 table spoons of milk
1/4 teaspoon of vanilla extract
A pinch of salt



Steps of the Loaf:
1) Preheat oven to 180°F/350°C
2) Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans
3) Mix the flour, sugar, 1 teaspoon each baking powder & salt, and 1/2 each baking soda, cinnamon and nutmeg in a large bowl; Add your dry mix-ins.
4) In a medium bowl, whisk the 2 eggs, cooled melted butter OR vegetable oil, plain yogurt OR sour cream, vanilla extract and citrus zest (Optional)
5) Stir the fruit & vegetables into the egg mixture, then fold into the dry mixture until JUST COMBINED. DO NOT OVER MIX.
6) Spread the batter into prepared pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 30-40 minutes for mini loaves.
7) Cool for 30 minutes in the pans on a cooling rack, then turn out onto the rack to cool completely.



One more step for the Glaze...then you're done!! Method:
1) Mix all the ingredients together in a medium bowl, then pour all of it on top of your loaf, or until you think it's enough.
2) CONGRATS! You're done now, enjoy!



Did You Know...?
This loaf that you just made is rich in Vitamin C and protein, it is as well represented in the food group--Fruit and Grain.



*Words in bolded & Italic forms are what I chose to use, that means the loaf in the picture has used plain yogurt and vegetable oil. But of course, the picture is only for reference. You can choose whichever that is the best for you.