OverviewWe are so close. Second to last week. We are in the homestretch and it is crazy to think about. Personally I think this semester has flown by. To start to close up this project I have decided to make a cookie skillet. I wanted to make apple pie but that seemed extremely complicated and I do not even like apple pie. The cookie skillet was also complicated but I tasted better than apple pie at least. This recipe was different to me because it was all mixed on the stove in the cast iron. I had to mix everything with a wooden spoon and it was extremely time consuming but I think I did it right. The ProcessSo what did I actually do? If I am being completely honest I have no idea. I was so confused and really just hoped the whole time that I didn’t burn it or myself. The recipe started with melting a lot of butter in the cast iron. Once that was finished I had to add the sugar. This was hard because it was hard for me to tell when it was completely mixed in. I eventually just assumed it was mixed and then I had to mix in the egg. The recipe was very serious when it said to remove the skillet from heat because the eggs could cook. That kind of freaked me out so I immediately just started mixing and didn’t stop until the eggs were completely mixed in. After this was the hardest part. I had to mix the dry ingredients into this mixture in the skillet. It was probably a 3:1 ratio of flour to wet ingredients. My goal was to not spill flour everywhere and to attempt to get it all mixed in well. It took me about 30 minutes but after all of that and a sore wrist it was mixed in. I finally put it in the oven for 25 minutes. It started to burn so I took it out even though I knew it wasn’t fully cooked. I always eat raw cookie dough so I figured it would be fine. Final Result
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Gluten Free?!So, what happened this week? Well, I tried something new once again. Mr.Barker and I were talking the other day and we got on the topic of gluten allergies. I was telling him about how I had never made anything gluten free because I figured it would be very complicated. I thought you had to change the idea of the whole recipe and I figured everything would be different. He informed me that it was not like that at all. He told me about how there are easy substitutes for what you can’t use and that everything is pretty much the same. So, after this conversation I decided to try something gluten free and that day I happened to be craving brownies so that is what I made. It's not that differentI expected this recipe to take me a while but it actually only took about an hour which is less than most of my recipes have taken. I started by going to the gluten free section in food lion to find gluten free 1:1 flour. This means that it's a pretty good substitute for normal flour and that is what my recipe called for. They also had other options like almond flour which I would love to try in the future. Besides the flour, the rest of the ingredients were the same as normal. Personally I have never made any brownies besides the boxed ones. This worried me because new experiences can stress me out because I don't really know what I am doing. But it was pretty easy to figure out. All I had to do was melt the chocolate and butter together and then pour my flour and other ingredients into that. They baked for 35 minutes and then they came out of the oven very gooey and delicious. Lessons LearnedTo my surprise, the brownies tasted like normal brownies. In saying this, I learned a life lesson this week. I tend to judge things that I have never tried before I am ever exposed to it at all. This judgment causes me to miss out on opportunities in life and I hope that I remember this lesson when I am faced with an unfamiliar situation.
Why Red Velvet?Wow! We are 10 weeks into Genius Hour. That is insane to me. It was blown by and I can’t believe we are this close to finishing. At the beginning of this project I was worried about the workload and if I would have time and I thought it would stress me out. To my surprise, I have enjoyed this project and I am so happy I got the opportunity to learn how to enjoy baking. With that being said, this week I made red velvet cake. It was extremely stressful. This was the first time I have made a cake and it is a lot harder than everything I have done so far. I needed to challenge myself this week and I for sure did. In the end, it kind of worked but it was a process getting there. The StruggleThis week I chose a recipe that looked pretty good and the ingredients were easy to find. Before I started cooking, all I looked at was the ingredients. I quickly learned that I need to read the whole recipe before I start. If I would have done this I would have noticed that the recipe was not good. It was not specific enough and was not worded well at all. For example, half way into the cake I had to make a buttermilk mixture. The next step is to mix dry ingredients into the butter mixture. First of all, WHAT DRY INGREDIENTS. Second of all, I have 2 butter mixtures, which one? So I added what I thought was the dry ingredients into the buttermilk but turns out I picked the wrong butter mixture. At this point I was at my breaking point. I had a minor breakdown but then when I got myself together I decided the best plan of action was to dump everything in the bowl and start mixing. It looked pretty mixed so I put it in the oven and made the icing. After this everything went pretty smoothly. The cake tasted nothing like red velvet cake but it tasted really good. What I Learned?This week was a very big learning experience and was one of the first weeks that actually stressed me out. The reason I was so stressed is because I was too worried about what the cake would taste like and not the process of making it. I think this is a lesson learned for me. I learned that no one really cares what it tastes like besides me. They will eat whatever I put in front of them and if it's not good they won’t. Not everything I make is going to be amazing and that’s okay. You live and you learn and it’s going to be okay. |
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May 2022
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