The Great PW Gingerbread Field Trip

~The Great PW Gingerbread Field Trip~

We went to the Hyatt Hotel, Thierry Chocolate Patisserie, and Rocky Mountain Chocolate Factory. Then, we went out for a Food Cart Lunch. It was such a fun day in downtown Vancouver !!! (Except for the fact that it was raining....)

The gingerbread houses were so unique and eye-catching. I liked the desserts  at Thierry Chocolate Patisserie. I've tried one of their cakes before and its yummyyy (: I go to Rocky Mountain Chocolate Factory often with my friends so I didn't have any surprises there. I liked the Japadog lunch I had because I haven't eaten Japadog since like FOREVER !

Hot Cocoa with Homemade Marshmallows

~Hot Cocoa with Homemade Marshmallows~

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 a 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 instant coffee.
-CANADIAN COCOA: 2mL maple extract.

Homemade Marshmallows:

Ingredients:
-1 package unflavored gelatin
-80mL cold ice water, divided
-125mL sugar
-80mL light corn syrup
-one small pinch 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 or 115°C, about 7-8 minutes. Once the mixture reaches this temperature, IMMEDIATELY remove from the heat.
3. With the electric mixer running at low speed, slowly pour the sugar syrup down the side of the 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 the 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/.5 inch round piping tip. Pipe the mixture onto the pan lengthwise, leaving 2.5cm/1 inch 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/.5 inch pieces with a knife dusted with sugar/cornstarch mix. Once cut, lightly dust all sides of each marshmallow with the remaining mixture.

Note: these marshmallows can be stored in an airtight container for up to a week.

Banana Splitsville

~Banana Splitsville~

Ingredients:
Basic Caramel Software:
-500mL sugar
-250mL water
-1 tbsp 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 color gradually. As the temperature approaches 300°F (150°C) the color will start to turn to 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 color.
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 to 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 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase.
    So, return the remaining caramel to medium 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 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 the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly.
    Remove peel and place on cooling rack over several layers of foil.
    (Don't try this on your dining room table.) Don your safety googles and fire up your torch.
    Hold the torch so that the very tip of the flame 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.

Easy Nut Brittle

~Easy Nut Brittle~

Ingredients:
-250mL sugar
-125mL corn syrup
-f.g. salt
-250mL nuts
-5mL butter
-5mL vanilla
-5mL baking soda

Method:
1. Spray a jelly roll pan with non-stick spray.
2. In large glass bowl or measuring cup, stir sugar, corn syrup and salt with a wooden spoon.
3. Microwave on high until syrup is pale yellow (about 5-8 minutes).
4. Add nuts and then put back into the microwave 1 minute more.
5. Immediately stir in butter, vanilla, baking soda.
    The mixture will be foaming.
6. Quickly and carefully pour into the jellyroll pan.
    Spread the brittle evenly across the jellyroll pan.
7. When the brittle is completely cooled break into pieces.

*Warnings*
-The heated syrup will be VERY hot.
-Use cautions when moving the measuring cup or stirring the mixture!
-Do not touch the mixture while pouring it onto the jellyroll pan.
-Do not immerse the glass-measuring cup in water until it is entirely cool.

Cupcake Mosaic

~Cupcake Mosaic~

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 to 20 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Classic Buttercream Icing

Ingredients:
-250mL vegetable shortening
-5mL vanilla
-30mL water
-454g or 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.)

Gingerbread House

~Gingerbread House~

Ingredients:
-250mL shortening
-250mL sugar
-2 eggs
-300mL molasses
-15mL vinegar
-1370mL flour
-5mL baking soda
-5mL salt
-5mL ground ginger
-5mL ground cinnamon
-5mL ground cloves

Method:
1. Cream shortening well.
2. Gradually add sugar and cream well again.
3. Beat in egg, molasses and vinegar.
4. Stir together 250mL of the flour along with the baking soda, salt and spices.
5. Gradually blend that first cup of flour and spices into the creamed mixture and mix well.
6. Add another 250mL of the flour gradually, blending well.
    You may find that at this point the dough is stiff enough and the remaining flour may make the dough too dry and crumbly. Your dough should feel soft and workable but not sticky. If you think it has gotten too dry and crumbly then re-crumble into a bowl and sprinkle with a little water and work until it comes together and is workable.
7. Gather dough into a ball and then flatten it into a disk and wrap tightly with plastic wrap.
8. Roll out dough to 3mm thickness (*check this with a ruler).
    A hint: it may be easier to shape large, cut-out pieces of gingerbread directly on the baking sheet or onto parchment paper, so that the dough does not distort as you transfer it from the work surface.
9. Cut into shapes.
10. Place 2.5cm on parchment lined cookie sheets or jelly roll pans.
11. Bake at 375°F or 190°C for 5-6 minutes or until firm and lightly browned.
    *Like any cookie, gingerbread is not crisp or firm when it first comes out of the oven: this means it may be difficult to tell whether it is cooked, particularly as cooking times vary from oven to oven. Generally, the dough will have risen slightly and will be just colouring around the edges. Do not undercook.
12. Cool slightly on the sheet for about 5 minutes, in which time it will start to crisp, and then remove to racks to cool completely.
    *If the gingerbread still feels very soft, return it to the oven for a few minutes.
13. Very often the gingerbread will distort slightly during baking. If you wish or feel the need to trim it to reshape (especially for the house pieces to fit properly), be sure to do it while the dough is still warm. If you allow it to cool and then try to trim it, it will break.

To store:
Large, flat pieces of gingerbread must be cooled and stored on a flat surface or they will become distorted. Use a box or tray to store and in a ziplock bag.

House Construction:
-Use your Royal Icing recipe as glue for your house as well as a tool for decorating.
-Use dressmaker pins to hold the house structure together while you put up the walls and then add the roof.
-Adding the candy or other edible decorations is done last.

Royal Icing

Ingredients:
-45mL meringue powder
-454g or 1000mL icing sugar
-60 to 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 to 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 that block store in a ziplock bag.

The 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.)

Roasted Pumpkin Seeds and Pumpkin Carving

~Roasted Pumpkin Seeds and Carved Pumpkin~

Ingredients:

-Pumpkin seeds, washed and dried slightly with paper towels

-15mL olive oil

-Salt

*Optional spicy-1mL Tabasco Sauce, 5mL cayenne pepper, 1mL cumin, 15mL chili powder

*Optional sweet-15mL sugar, 1mL cinnamon, dash of nutmeg, dash allspice

Method:

1. Preheat oven to 350°F or 180°C.

2. In a small bowl, toss together pumpkin seeds and olive oil; season with salt.

3. Evenly spread pumpkin seeds on a baking sheet and transfer to oven.

4. Cook until toasted and fragrant, 10 to 12 minutes.

Spider Web Cookies with Royal Icing

~Spider Web Cookies with Royal Icing~

Ingredients:

Cookies:

-375mL flour

-300mL cocoa powder

-2mL salt

-185mL margarine

-300mL sugar

-1 egg

-3mL vanilla

Royal Icing:

-250g icing sugar

-2mL cream of tartar

-15mL whip powder

-50mL water

Method:

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

2. Use an electric mixer to cream the margarine and sugar until fluffy.
    Beat in the egg and 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 to 10 minutes.

5. Cool completely on wire racks.

6. To make royal icing whip together the icing ingredients in a medium 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 black icing starting from the center to the edges of the cookies.

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

Vocabulary

-Royal Icing: a hard white icing, made from meringue powder or beaten egg whites, icing sugar, cream of tartar and water. (Sometimes lemon or lime juice is added).

Yellow Cupcakes with Classic Buttercream Icing

~Yellow Cupcakes with Classic Buttercream Icing~

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 to 20 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Vocabulary
-Cake flour: a fine-textured, soft-wheat flour with a high starch content. It makes tender cakes and pastries.

Classic Buttercream Icing

Ingredients:
-250mL vegetable shortening
-5mL vanilla
-30mL water
-454g or 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.)

Rainbow Cookies

~Rainbow Cookies~

Ingredients:
-250mL margarine
-250mL sugar
-2 eggs
-5mL vanilla
-625mL flour
-5mL baking soda
-10mL cream of tartar
-2mL salt

Method:
1. In a large bowl, cream together margarine and sugar.
    Add one egg at a time. Beat until well incorporated. Add the vanilla.
2. Sift together dry ingredients in a medium bowl.
3. Slowly stir the flour mixture into the creamed mixture.
4. Divide the dough into 5 unequal amounts.
5. Mix in 2-3 drops of food colouring to each amount.
6. Start by rolling the smallest ball into a snake.
    Surround the snake with the next largest ball until all dough is used up.
    OR Roll each ball into a snake place each side by side and shape into a rainbow.
7. Put in the freezer for 10 minutes or until the dough hardens.
8. Slice the cookies in half and place on an ungreased cookie sheet.
9. Bake in a 350°F or 180°C for 8 to 10 minutes.
10. 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 derived from a crystalline acid deposited on the inside of wine barrels.
       -is added to candy & frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability & volume.

Apple in Wonderland Loaf

~Apple in Wonderland Loaf with Brown Butter Glaze~

Ingredients:
-1 1/4 cups flour
-3/4 cup sugar
-1 tsp baking powder
-1 tsp salt
-1/2 tsp baking soda, cinnamon, nutmeg
-2 eggs
-1/2 cup vegetable oil
-1/2 cup plain yogurt
-1 tsp vanilla
-1 tsp lemon zest (optional)
-1 apple

Mix-ins (up to 1 3/4 cups total):
-Almonds
-Rolled oats

Glaze (Brown Butter):
-3 tbsp butter
-1/2 cup icing sugar
-1 tbsp milk

Method:
1. Preheat the oven to 350°F/180°C.
2. Lightly butter 4 small loaf pans.
3. Shred & squeeze dry the apple.
4. Chop the almonds.
5. Mix 1/4 cups flour, 3/4 cup sugar, 1 tsp each baking powder & salt, 1/2 tsp each baking soda, cinnamon & nutmeg in a large bowl.
6. Add your dry mix-ins (from step 4).
7. In a medium bowl, whisk 2 eggs, 1/2 cup vegetable oil, 1/2 cup plain yogurt, 1 tsp vanilla and 1 tsp lemon zest.
8. Stir your fruit (from step 3) into egg mixture, then fold into dry mixture until just combined.
9. Spread the batter in the prepared pans.
10. Bake until a toothpick inserted into the center comes out clean, about 35-40 mins.
11. Cool 30 mins in the pans on a rack, then turn out onto the rack to cool completely.

Glaze:
1. Brown 3 tbsp butter over low heat; cool slightly.
2. Whisk with 1/2 cup icing sugar & 1 tbsp milk. Use immediately.

Crazy Banana Loaf

~Crazy Banana Loaf with Chocolate Glaze~

Ingredients:
-1 1/4 cups flour
-3/4 cup sugar
-1 tsp baking powder
-1 tsp salt
-1/2 tsp baking soda, cinnamon, nutmeg
-2 eggs
-1/2 cup vegetable oil
-1/2 cup plain yogurt 
-1 tsp vanilla
-1 tsp lemon zest (optional)
-1 banana

Mix-ins (up to 1 3/4 cups total):
-Walnuts
-Chocolate chips

Glaze (Chocolate):
-1 cup icing sugar
-2 tbsp cocoa powder
-2 tbsp milk
-1/4 tsp vanilla
-pinch of salt

Method:
1. Preheat the oven to 350°F/180°C.
2. Lightly butter 4 small loaf pans.
3. Mash the banana.
4. Chop the walnuts.
5. Mix 1/4 cups flour, 3/4 cup sugar, 1 tsp each baking powder & salt, 1/2 tsp each baking soda, cinnamon & nutmeg in a large bowl.
6. Add your dry mix-ins (from step 4).
7. In a medium bowl, whisk 2 eggs, 1/2 cup vegetable oil, 1/2 cup plain yogurt, 1 tsp vanilla and 1 tsp lemon zest (optional).
8. Stir your fruit (from step 3) into egg mixture, then fold into dry mixture until just combined.
9. Spread the batter in the prepared pans.
10. Bake until a toothpick inserted into the center comes out clean, about 35-40 mins. 
11. Cool 30 mins in the pans on a rack, then turn out onto the rack to cool completely.

Glaze:
-Whisk 1 cup icing sugar, 2 tbsp cocoa powder, 2 tbsp milk, 1/4 teaspoon vanilla and a pinch of salt.