baking made easy SERIAL RECALL CHUNKING SEQUENCING

Transcription

1

2 baking made easy Cognitive psychology is the scientific study of mind and mental function, including learning, memory, attention, perception, reasoning, language, conceptual development and decision making. This book translates and applies valuable techniques found in cognitive psychology to create effective design solutions for baking that will allow the amateur baker to better understand the recipes and succeed. In simple terms, this book makes baking easy! If you re curious, here are some of the techniques and how they are applied within the book: SERIAL RECALL list/word length effect short words and lists are recalled more accurately; vernacular is important scaffolding the support given during the learning process to help the learn achieve their goals and build up confidence Directions are broken down into smaller steps to create a shorter list length. The book is structured by skill level to help support the amateur baker and allow them to build confidence as they learn. CHUNKING chunking the process of taking individual pieces of information (chunks) and grouping them into larger units Grouping information allows for increased understanding and improved ability to process the information. Different types of information (ingredients, directions, timing) are chunked into groups. The direction chunks appear in the same order whenever possible to build step pattern associations. SEQUENCING The order in which information is presented has a strong influence on what info is learned and how quickly performance improves. Ingredients are sequenced in the order they appear within the directions. step patterns similar sequencing to create familiar instructions

3 BY TAYLOR ATWOOD

4 HOLIDAY RECIPES inside ABLE OF EASY homemade oreos 9 choco chip cookies coffee cake muffins 3 red velvet cookies 5 choco kiss cookies 7 peanut butter fudge 9 choco raspberry tart snickerdoodles 3 chocolate lasagna 5 MEDIUM HARD oreo cheesecake 53 blueberry peach pie 55 apple pie cupcakes 57 shortbread hearts 59 tiny fudge tarts 6 glazed doughnuts 63 peppermint patties 65 ADDITIONAL all butter pie crust 7 homemade caramel 73 sugar cookies 3 salted caramel sauce 75 blueberry cupcakes 33 turtle clusters 35 lemon pie cookies 37 fudge brownies 39 pumpkin pie 4 snowmen oreo balls 43 strawberry trees 45 EXTRAS measuring equivalents 8 substitutions 83 baking pan conversions 84 cake & frosting color guide 87 gluten-free baking 89 banana choco cake 47

5 EASY

6 40 min. 6 8 min. 0 cookies SKILL LEVEL: easy hr. homemade oreos ¼ c. all-purpose flour ½ c. unsweetened natural cocoa powder tsp baking soda ⅛ tsp salt ½ c. unsalted butter, softened ¾ c. granulated sugar ¼ c. light brown sugar large egg tsp vanilla extract plastic wrap parchment paper CREAM FILLING: MIX In a large bowl, mix flour, cocoa powder, baking soda and salt together. Set aside. Using an electric mixer, beat the butter on high until creamy, about minute. Scrape down sides and bottom as needed. Switch mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in egg and vanilla. Pour dry ingredients into the wet ingredients. Turn mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling in mandatory. ¼ c. unsalted butter, softened ¼ c. vegetable shortening, room temperature ¾ c. powdered sugar tsp vanilla extract BAKE Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Remove cookie dough from refrigerator. Roll the dough into small balls and place on each baking sheet. Be sure to make an even number. Press down on the balls to slightly flatten. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least five minutes on the baking sheet before transferring to a wire rack to cool completely. 9

7 3 FILLING While the cookies are cooling, make the cream filling. In a small bowl using a handheld mixer, beat the butter and shortening together on high speed until creamy and combined, about minute. Add powdered sugar and vanilla. Beat on low for minute then switch to high and beat until creamy and combined. Note that cream filling should be thick. TIPS: For mint cream filling, add ¼ tsp peppermint extract and liquid or gel food coloring until desired color is reached. Place a glob of cream filling between cookies and push together to spread filling evenly. Repeat with remaining cookies. TIPS: Cream filling may be made ahead of time (up to days in advance). Cover and chill when storing. Allow to come to room temperature before using. HOME MADE

8 5 min. 8 min. 3 dozen SKILL LEVEL: easy 30 min. choco chip cookies ¼ c. all-purpose flour tsp baking soda tsp salt c. butter flavored crisco ¾ c. granulated sugar ¾ c. brown sugar tsp vanilla extract large eggs cups chocolate chips MIX Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Set aside. Beat crisco, granulated sugar and brown sugar in a large mixing bowl until creamy. Add vanilla extract and eggs one at a time, beating well after each addition. Gradually add flour mixture to wet ingredients. Stir in chocolate chips. BAKE Place rounded tablespoons of dough onto ungreased baking sheet. Bake for 8 minutes or until golden brown. Cool on baking sheets for minutes, then remove to wire racks to cool completely.

9 5 min. 5 7 min. dozen SKILL LEVEL: easy hr. coffee cake muffins CRUMB TOPPING: ⅓ c. granulated sugar ⅓ c. light brown sugar tsp cinnamon ¼ tsp salt ½ c. unsalted butter ½ c. all-purpose flour TOPPING Combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. BATTER: ½ c. all-purpose flour ½ c. light brown sugar tsp baking powder tsp cinnamon ¼ tsp baking soda ¼ tsp salt ¾ c. milk ⅓ c. canola oil large eggs paper cupcake liners parchment paper BATTER Preheat oven to 375 degrees. Line a cup standard muffin tin with paper liners or coat with nonstick spray. Set aside. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, whisk together milk, canola oil and eggs. Pour mixture into dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. GLAZE: ¼ c. powdered sugar tsp milk 3

10 3 4 BAKE Bake cupcakes for 5 7 minutes, or until tester inserted in the center comes out clean. Allow to cool for a few minutes in muffin tray before transferring to a wire rack to cool completely. GLAZE Combine powdered sugar and milk. Whisk until smooth. If the glaze is too thin, add more powdered sugar as needed. When muffins are cool, drizzle the glaze on each muffin. Allow glaze to set before serving. COFFEE CAKE

11 0 min. 9 0 min. dozen SKILL LEVEL: easy 40 min. red velvet cookies box red velvet cake mix eggs Tbsp cocoa powder ⅓ c. vegetable oil tsp vanilla extract ¼ c. white chocolate chips MIX Preheat oven to 375 degrees. Mix red velvet cake mix with eggs, cocoa powder, oil, vanilla, and cup white chips. Place dough balls onto ungreased cookie sheets. tsp shortening BAKE Bake for 9 to 0 minutes. Let cool completely. TIPS: When judging doneness, note that red velvet cookies DO NOT flatten completely like normal cookies. They will retain some puffiness. 3 DECORATE Microwave shortening and ¼ cup white chocolate chips in 30 second increments, stirring in between, until just melted. Put in ziploc bag and snip off a tiny corner. Drizzle over cookies. 5

12 30 min. min. dozen SKILL LEVEL: easy hrs. choco kiss cookies c. all-purpose flour ⅓ c. cocoa powder ¼ tsp salt 8 Tbsp unsalted butter, softened ⅔ c. granulated sugar egg yolk Tbsp milk tsp vanilla extract c. assorted sprinkles 5 30 Hershey kisses TIPS: Regular Hershey kisses work best. Swirl kisses will melt and not hold shape. MIX Combine flour, cocoa powder and salt. Set aside. With an electric mixer on medium high speed, beat butter and sugar until light and fluffy. Add egg yolk, milk and vanilla, mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, about hour. Preheat oven to 350 degrees. Roll chilled dough into -inch balls and roll each ball in sprinkles, completely covering the dough ball. Place balls about inches apart on a baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a very small indentation. Chill the baking sheet of dough balls in the refrigerator for 0 to 5 minutes. BAKE Bake at 350 degrees until set, about minutes. After removing cookies from oven, immediately place a kiss in the center of each cookie. Let cookies cool on the baking sheet for about 3 minutes before removing to a wire rack to cool completely. 7

13 5 min. 0 min pieces SKILL LEVEL: easy 4 hrs. 5 min. peanut butter fudge ¾ c. creamy peanut butter 3½ c. butterscotch morsels ¼ c. chocolate, melted for drizzling (optional) wax/parchment paper MELT In a medium saucepan, melt the peanut butter over low heat, stirring continuously. Add the butterscotch morsels and continue to stir until everything is melted and smooth. COOL Line an 8x8 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish. Allow to cool for at least 4 hours or overnight before cutting into inch squares. 3 DRIZZLE Once the fudge has set, melt the chocolate and drizzle over fudge. Chocolate drizzle can be done before or after the fudge is cut. 9

14 5 min. 0 min. tart SKILL LEVEL: easy hrs. 5 min. choco raspberry tart 3 oreo cookies ½ c. butter CRUST 7 oz milk chocolate 3.5 oz bittersweet chocolate 7 oz heavy cream 0 oz fresh raspberries chopped nuts 5x4 inch tart pan TIPS: Topping can be made from whatever you like: raspberries, strawberries, nuts, chocolate chips, etc. Place oreo cookies into the bowl of a food processor and blend until crumbs form. TIPS: If you don t have a food processor, put oreo cookies in a ziploc bag and pound until crumbs are very fine. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of a spoon, or your fingers where necessary, into the bottom and edges of a rectangular 5x4 inch tart pan. Freeze until you prepare the filling (just for a few minutes). FILLING In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering! Chop chocolate into large chunks and place in bowl. Pour hot cream over chocolate and let rest for - minutes. Stir until dissolved. 3 TOPPING Pour chocolate filling over oreo crust and top with fresh raspberries and nuts. Refrigerate for at least hours, or overnight for best results, before serving.

15 0 min. 0 min. dozen SKILL LEVEL: easy 30 min. snickerdoodles c. butter flavored crisco ¾ c. granulated sugar ½ c. light brown sugar egg egg yolk Tbsp vanilla extract tsp baking soda tsp cream of tartar ½ tsp salt tsp cinnamon MIX Preheat oven to 35 degrees. In a medium sized bowl, beat butter and sugars until light and fluffy. Add in egg, egg yolk, and vanilla and beat for another minute, scraping sides as necessary. Mix in baking soda, cream of tartar, salt and cinnamon. Add in flour, mixing until just combined. In a separate bowl, make the topping by mixing together cinnamon and sugar, stirring until evenly combined. ¾ c. all-purpose flour CINNAMON SUGAR: ¼ c. granulated sugar Tbsp cinnamon BAKE Using a cookie scoop or spoon, measure out about Tbsp of dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture. Place on baking sheet about inches apart. Bake for 0- minutes, turning sheet halfway through baking. TIPS: Bake until edges are slightly golden. Tops may seem slightly undercooked but they will firm up when they cool. 3

16 30 min. 0 min. 9x3 pan SKILL LEVEL: easy 4 hrs. 30 min. chocolate lasagna 36 regular oreos 6 Tbsp butter 8 oz cream cheese, softened ¼ c. granulated sugar 3¼ + Tbsp cold milk oz Cool Whip (3.9 oz) packages chocolate instant pudding LAYER ONE Butter a 9x3 inch dish and set aside. Crush oreos in a food processor. Melt butter and add to oreos. Mix until combined. Press oreo mixture into the bottom of the dish and place in the fridge for 5 minutes. TIPS: If you don t have a blender or food processor, put the oreos into a ziploc bag and crush with a rolling pin. c. mini chocolate chips LAYER TWO In a medium sized bowl, whip the cream cheese until fluffy. Add in sugar and Tbsp of cold milk. Mix just until combined. Stir in cup cool whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes. 3 LAYER THREE In a separate bowl, combine the chocolate pudding and 3¼ cups cold milk. Whisk together until thick. Spread over the top of the cream cheese layer. Place back in fridge for another 5-0 minutes to allow pudding to set. 4 FINAL LAYER Once pudding has set, spread remaining cool whip on the chocolate layer and then top with chocolate chips. Place in fridge for 3-4 hours before serving. 5

17 MED IUM

18 0 min. 0 min. 3 dozen SKILL LEVEL: medium hr. sugar cookies ½ c. all-purpose flour tsp baking powder tsp salt ¾ c. butter, softened ½ c. granulated sugar eggs ½ tsp vanilla extract ½ c. powdered sugar sprinkles (optional) MIX Preheat oven to 350 degrees. Sift together flour, baking powder and salt. Set aside. TIPS: Make sure you are carefully measuring the flour by spooning it into the measuring cup so it is loose. In a large bowl, beat the softened butter with sugar until fluffy. Add eggs and vanilla, beat well. Stir in dry ingredient mixture, a third at a time, until all is incorporated for a smooth, stiff dough. On a surface lightly dusted with powdered sugar, roll out the dough to ¼ inch thick. Press cookie cutter of desired shapes into dough. Trim away excess dough and place cookies on non-stick or greased cookie sheet. Repeat rolling and cutting until all dough is used. TIPS: If decorating with sprinkles, place sprinkles on raw dough and lightly press to attach. BAKE Bake for 0 minutes or until cookies are firm and a light golden brown. Remove from cookie sheet and allow to cool completely. TIPS: If decorating with frosting, wait for cookies to cool completely before starting or frosting will melt. 3

19 30 min. 0 4 min. cupcakes SKILL LEVEL: medium hr. 30 min. blueberry cupcakes ⅔ c. cake flour (NOT ALL-PURPOSE) ¾ tsp baking powder ¼ tsp baking soda ½ tsp salt ½ c. unsalted butter, softened ¾ c. + Tbsp granulated sugar large egg large egg whites tsp vanilla extract ⅓ c. sour cream ¼ c. buttermilk ¼ c. fresh blueberries paper cupcake liners CREAM CHEESE FROSTING: 8 oz cream cheese, softened ½ c. unsalted butter, softened CUPCAKE Preheat oven to 350 degrees. Sift cake flour into a mixing bowl. Add baking powder, baking soda and salt. Whisk for 0 seconds and set aside. In a separate bowl, use an electric mixer to whip butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time. Blend in vanilla. In another bowl, whisk together sour cream and buttermilk until smooth. You should have 3 bowls. Starting with the butter and sugar mixture, add ⅓ of flour mixture, alternating with ½ of buttermilk mixture. Mix just until combined after each addition. Continue until all mixtures are fully combined. Gently fold in blueberries. Divide batter among paper lined muffin cups, filling each about ¾ full. Bake for 0-4 minutes until toothpick inserted in center comes out clean. Allow to cool in muffin tin for several minutes, then transfer to wire rack. ½ tsp vanilla extract c. powdered sugar fresh blueberry garnish FROSTING Using an electric mixer, whip cream cheese and butter until smooth and fluffy. Mix in vanilla. Stir in powdered sugar and continue to whip until smooth and fluffy. Once muffins are completely cool, spread cream cheese frosting over tops and garnish with blueberries. TIPS: If frosting seems slightly runny, chill then stir before piping or spreading. 33

20 0 min. 0 min. 4 clusters SKILL LEVEL: medium hr. turtle clusters ½ c. whole pecans 4 milk chocolate baking wafers 4 caramel squares* *homemade caramel recipe in additional section. TOAST Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, about 0 minutes. Remove from oven (leave oven on). Set aside 7 pecans. Finely chop remaining pecans for about ¼ cup. Set aside. When pecans are cool enough to handle, make 4 clusters by arranging pecans vertically, side by side, below one pecan horizontally. MELT Gently flatten caramel square on top of each cluster. Bake clusters for 5 minutes. Remove from oven (leave oven on). TIPS: If using caramel chips instead of squares, melt in microwave and spread on clusters with a spoon. Place one chocolate wafer on each cluster. Return to oven and bake until chocolate begins to melt, - minutes. TIPS: If using chocolate chips, melt in microwave and spread over clusters with a spoon. Remove from oven. With the back of a spoon, gently spread chocolate over caramel without completely covering it. Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 5 minutes. Bring to room temperature before serving. 35

21 0 min. 5 min. dozen SKILL LEVEL: medium hr. 5 min. lemon pie cookies egg splash of water 0 oz lemon curd ½ c. granulated sugar box refrigerated pie crust, softened parchment paper 3 inch cookie cutter MIX Preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a small bowl, beat egg with a splash of water until well blended. Set aside. Mix lemon curd with ¼ cup granulated sugar. ASSEMBLE Unroll pie crusts. Using 3 inch cookie cutter, cut out cookies. Re-roll extra dough until all dough has been used. Make sure to cut an even number of cookies overall. Spread lemon curd on half of cut cookies, leaving ¼ inch edge all around. Place remaining cut cookies on top of the lemon curd cookies and use a fork to pinch the edges closed. Using a sharp knife, cut an x in the center of each cookie pie. Brush each cookie with egg wash and sprinkle with remaining sugar. Place on cookie sheet. 3 BAKE Bake to 5 minutes or until golden brown. Cool completely, about 30 minutes, before serving. 37

22 5 min. 35 min. 0 brownies SKILL LEVEL: medium hr. 0 min. fudge brownies ½ c. salted butter 8 oz coarsely chopped semi-sweet chocolate ¾ c. granulated sugar ¼ c. light brown sugar 3 large eggs tsp vanilla extract ½ c. + Tbsp all-purpose flour Tbsp unsweetened cocoa powder ¼ tsp salt c. semi-sweet chocolate chips MIX Preheat oven to 350 degrees. Prepare a 9x9 inch square baking pan with cooking spray. Set aside. TIPS: For easier removal, line the bottom and sides of the pan with aluminum foil or parchment paper, leaving an overhang on all sides. Melt the butter and coarsely chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. TIPS: Or melt in a medium microwave safe bowl in 0 second increments, stirring after each. Remove from the heat. Pour into a large mixing bowl and allow to slightly cool for 0 minutes. Whisk the granulated and brown sugars into the cooled chocolate mixture. Add eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently mix in the flour, cocoa powder, and salt. Once combined, fold in chocolate chips. BAKE Pour batter into the prepared baking pan and bake for 35 minutes or until brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs. Allow the brownies to cool completely in the pan. TIPS: For neat squares, use a plastic knife when cutting. 39

23 0 min min. 9 inch pie SKILL LEVEL: medium hrs. pumpkin pie 9-inch pie crust* 5 oz can pureed pumpkin tsp ground cinnamon ¼ tsp ground cloves ½ tsp ground ginger ½ tsp ground nutmeg CRUST Prepare pie crusts if making homemade. Chill and set aside. TIPS: The trick to pie is keeping everything, especially the dough, VERY cold. ½ tsp salt 4 oz can sweetened condensed milk large eggs whipped cream *homemade pie crust recipe in additional section. FILLING Preheat oven to 45 degrees. In a small saucepan, heat pumpkin, spices and salt over low heat. Pour into another bowl and cool to room temperature. Add condensed milk and eggs to pumpkin mixture and whisk until combined. Make sure there are no streaks of egg whites or they will show in the final product. 3 BAKE Take pie crust out from fridge and place into pie dish. Pour pumpkin mixture into crust and bake for 5 minutes. Reduce heat to 350 degrees and continue baking for 30 to 45 minutes or when only the center inch diameter jiggles when lightly shook. Let pumpkin pie cool completely before cutting. Top with whipped cream to serve. 4

24 hr. 0 min. 48 snowmen SKILL LEVEL: medium hr. snowmen oreo balls 36 oreo cookies 8 oz cream cheese, softened 6 oz vanilla candy coating 48 mini oreo cookies decorative icing or gel wax paper MIX Finely crush large oreo cookies. Mix with cream cheese until well blended. TIPS: Using a food processor helps create a very finely crushed, evenly moistened dough. Shape in 48 -inch balls. Place in a single layer in a shallow pan. Freeze for at least 0 minutes. TIPS: Placing a toothpick in each ball before freezing can make dipping in candy coating a lot easier. COAT Melt vanilla candy coating following directions on package. Dip frozen oreo balls into melted coating. Place on wax paper, allowing excess to pool at bottom of each. Remove toothpick and immediately place mini oreo hat on each using melted candy coating to adhere. 3 DECORATE Once coating has set, decorate with icing or gels. Place in the fridge to allow icing to set. Refrigerate hour or until firm. Keep refrigerated. 43

25 45 min. 0 min. 4 trees SKILL LEVEL: medium hr. 5 min. strawberry trees oz dark green candy melts TIPS: You can also buy vanilla candy coating and add green food coloring. lb of strawberries sprinkles candy stars 4 oreo cookies wax paper ICING: ½ c. powdered sugar 3 Tbsp heavy cream water TREES Set a heat safe bowl over a small pot of simmering water on the stovetop to create a double boiler. Slowly melt the candy melts in the bowl, stirring occasionally. Do not allow moisture to come in contact with the candy. TIPS: If using vanilla candy coating, melt in microwave following directions on package. Add green food coloring after melted to reach desired color. Cut stem off of strawberries. Insert a toothpick into the pointed end and dip into melted candy. Make sure to cover entire strawberry or the juices will make the oreo soggy. Let excess candy coating drip off and place on wax paper. While the candy coating is still wet, decorate with sprinkles and candy stars as desired. TIPS: Candy coating hardens quickly so you may have to decorate as you go and eheat the coating to keep it melted. ICING Mix powdered sugar and heavy cream until combined. Add water one teaspoon at a time until the desired consistency is reached. It should be thick like toothpaste. Spoon or pipe a small amount of icing onto the top of each oreo. Just place in the center, do not spread. Carefully place coated strawberries on top of the icing on the oreos. Let set. 45

26 40 min. 30 min. cake SKILL LEVEL: medium hr. 30 min. banana choco cake BANANA CAKE: 3 ripe bananas ½ c. all-purpose flour ½ tsp baking powder ¼ tsp baking soda ½ tsp salt ½ c. unsalted butter, softened c. granulated sugar tsp vanilla extract eggs ½ c. sour cream CHOCOLATE GANACHE: 8 oz 65% chocolate 6 oz heay cream NUTELLA BUTTERCREAM: 3 egg whites c. granulated sugar ½ c. unsalted butter, softened tsp vanilla extract ¼ c. nutella hazelnuts salted caramel sauce* *homemade salted caramel sauce recipe in additional section. 3 MIX Preheat oven to 350 degrees. Prepare two 6 inch round pans, with sides at least inches tall. Set aside. Mash ripe bananas with a fork and set aside. Sift together the dry ingredients. Set aside. In a medium sized bowl using an electric mixer, beat the butter until smooth. Add in sugar and mix until light and fluffy. Add in vanilla and eggs and beat on low, scraping down the sides as necessary. Add in half of the dry ingredients, mixing just until combind. Mix in the sour cream. Add in the remaining dry ingredients and mix just until combined. Fold in the mashed bananas until combined. BAKE Pour batter into prepared pans and bake until golden, about 5 minutes. Invert the cakes out of the pans once they are cool enough to handle and transfer to a wire rack to cool completely. GANACHE Chop the chocolate and place in a heat safe bowl. Heat the cream in a saucepan over medium-low until it starts to simmer. Be careful not to burn! 47

27 4 5 Once it starts to come to a low simmer, pour over the chopped chocolate. Let sit for 30 seconds before whisking together until smooth. Let cool before use. NUTELLA BUTTERCREAM Place egg whites and sugar in a bowl and whisk until combined. Fill a medium saucepan with a few inches of water and place over medium heat. Place the mixing bowl on top of the saucepan to create a double boiler. Heat, whisking occasionally, until the egg mixture is hot to the touch. TIPS: Heat until 40 degrees if using candy thermometer. Once hot, remove from heat. Whisk until the bowl becomes room temperature. Using an electric mixer on medium-low, add in the butter, vanilla and nutella. Mix on medium-high until smooth. ASSEMBLE Slice each cake in half horizontally to create 4 layers. Spread a thin layer of ganache on the first layer of cake. TIPS: Refrigerate after putting on each layer of ganache to help the chocolate set faster and make spreading the frosting easier. Add a layer of buttercream on top of the ganache. Repeat process for all layers. Ice with the remaining buttercream. Garnish with chopped hazelnuts if desired. Serve with salted caramel sauce! BANANA CHOCO HAZELN

28 HARD

29 45 min. 0 min. 6 mini cheesecakes SKILL LEVEL: hard 6 hrs. 45 min. oreo cheesecake ½ c. crushed graham cracker ¼ c. light brown sugar 8 Tbsp unsalted butter ¾ c. oreo cookies ¼ c. heavy cream lb cream cheese, softened ⅔ c. granulated sugar ½ tsp salt CRUST Crush graham crackers and brown sugar in food processor. Add melted butter and blend until combined. Press into chosen pan(s). Set aside. TIPS: This recipe makes 6 mini -inch cheesecakes or 8-inch cheesecake. It is best to use food molds for mini cheesecakes or a springform pan for one big cheesecake. Tbsp lemon juice tsp vanilla powder whipped cream oreos for garnish inch food molds CHEESECAKE Finely crush oreo cookies in food processor. Set aside. Using an electric mixer, beat heavy cream until medium peaks form. Set aside. In a medium sized bowl, beat cream cheese, granulated sugar, salt, vanilla powder and lemon juice until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in oreo cookies. Fill pan(s) with a slight mound at the center as the cheesecake will sink a little. Refrigerate for at least 6 hours or overnight to set for best results. Remove from refrigerator and smooth top to level. TIPS: Freeze for about 0 minutes before removing from food molds to help retain shape. Serve with whipping cream and garnish with oreos. 53

30 hr. 50 min. pie SKILL LEVEL: hard 6 hrs. blueberry peach pie pie crusts* ¾ c. + Tbsp granulated sugar 6 Tbsp all-purpose flour ¾ tsp ground cinnamon ⅛ tsp allspice 3 c. fresh peaches CRUST Prepare pie crusts if making homemade. Chill and set aside. TIPS: The trick to pie is keeping everything, especially the dough, VERY cold. ½ c. fresh blueberries Tbsp unsalted butter egg 9x inch pie dish TIPS: Frozen fruit is not preferred, however you can use it if absolutely necessary. Make sure you thaw it completely, drain all of the excess liquid, and blot dry. *homemade pie crust recipe in additional section. 3 FILLING Preheat oven to 400 degrees. Make the filling by whisking ¾ cup granulated sugar, flour, ½ tsp cinnamon, and allspice into a large bowl. Peel and slice peaches. Gently fold in the peaches and blueberries. Set aside. ASSEMBLY On a floured work surface, roll out one of the discs of chilled dough (keep nd in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle inches in diameter. Carefully place the dough into a 9x inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust. Cut the butter into tiny pieces and randomly place on top of the filling. 55

31 4 5 WEAVE Remove the other disc of dough from the refrigerator. Roll into a circle that is inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Use a small paring knife to trim off excess dough. Pinch edges with fork, if desired. TIPS: Alternately, you can simply cover the filling with the inch pie dough circle. Cut slits in the top to form steam vents. Trim and pinch edges. Brush the lattice top with the beaten egg. A very thin coating - you don t want scrambled eggs on your pie. Mix the remaining Tbsp of granulated sugar with the ¼ tsp cinnamon. Sprinkle over crust. BAKE Place the pie onto a large baking sheet and bake for 0 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees and bake for an additional minutes. TIPS: After the first 0 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. Allow the pie to cool for 4 full hours at room temperature before serving. (Allows the filling to thicken up.) BLUE BERRY PEACH

32 hr. about 0 min. 4 cupcakes SKILL LEVEL: hard hr. apple pie cupcakes box yellow cake mix 4 grannysmith apples ¾ c. dark brown sugar tsp cinnamon CUPCAKES Prepare cake mix according to box directions and divide into 4 lined cupcake tins. Bake as directed on box. Tbsp cold water Tbsp cornstarch paper cupcake liners TIPS: Make sure to check the back of the cake mix box for additional ingredients (like eggs and vegetable oil). BUTTERCREAM FROSTING: c. unsalted butter, softened tsp cinnamon ⅛ tsp salt 5 c. powdered sugar 4 6 Tbsp heavy cream or half n half 3 FILLING Peel, core, and cube your apples. Place in a sided pan and add brown sugar and cinnamon. Cook on medium until apples are soft and sauce starts to cook down. In a small bowl, add the cold water and stir with cornstarch. Add to apple mixture and cook until it starts to thicken. Take off the heat and let cool completely. FROSTING In a separate bowl and using an electric mixer, combine butter, cinnamon and salt. Beat until combined then start to slowly add powdered sugar. Slowly add in heavy cream one tablespoon at a time. Beat until desired consistency is reached. TIPS: 4 6 Tbsp of heavy cream is great for spreading, 8-0 is better for piping. Do not add extra cream until all powdered sugar has been added. 4 ASSEMBLE Cut out the center of each cupcake, making sure to leave a solid bottom. Fill with cooled apple pie filling. Once cupcakes are completely cool, top with frosting. 57

33 40 min. 5 min. dozen SKILL LEVEL: hard hr. 30 min. shortbread hearts c. all-purpose flour ⅔ c. dutch processed cocoa powder (NOT REGULAR COCOA POWDER) ½ tsp salt ½ c. + Tbsp granulated sugar c. unsalted butter, softened tsp vanilla extract c. semi-sweet chocolate chips MIX Sift the flour, cocoa powder and salt together. Set aside. Using an electric mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla. Slowly add the flour mixture, mix until combined. Between two sheets of wax or parchment paper, roll the dough ¼ inch thick as evenly as possible. Chill for 30 minutes. sprinkles, for decorating parchment paper BAKE Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cut out the cookies with a cookie cutter and arrange on the prepared baking sheet. TIPS: The parchment paper is very important as cookies are very brittle and tend to break coming off without it. Bake the cookies for 5 minutes, or until crisp and firm. Let the cookies cool completely before moving. 59

34 3 DECORATE Melt the chocolate in a heat safe bowl. When the cookies are completely cool, dip ¼ of the cookie into the melted chocolate. TIPS: Careful when dipping not to hold the cookie by the end or the weight of the chocolate will break it. Immediately dip the chocolate section into sprinkles if desired. Place cookies on parchment paper until chocolate is completely set up. SHORT BREAD

35 hr. 30 min. + overnight 0 min. 3 dozen SKILL LEVEL: hard hrs. tiny fudge tarts PASTRY: 4½ c. all-purpose flour ¾ tsp salt ½ c. unsalted butter, softened 9 Tbsp water 3 tsp vanilla extract baking sugar crystals FILLING: c. granulated sugar ½ c. unsalted butter, softened egg yolks tsp vanilla extract ½ c. cocoa powder zuccinis wax paper ZUCCINI Shred both zuccinis using a grater. Press the shredded pieces in between paper towels to soak up as much moisture as possible. This may need to be done multiple times. Lay out zuccini shreds on paper towels as thin as possible. LET SIT OVERNIGHT. If you skip this step the fudge filling will be very watery and will not hold together. TIPS: If you like, you can replace zuccini with shredded coconut. You do not need to let coconut sit out overnight. PASTRY Preheat oven to 350 degrees. In a medium sized bowl, mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with a fork. TIPS: Make sure you are carefully measuring the flour by spooning it into the measuring cup so it is loose. If necessary, knead the mixture with your hands until it comes together forming a nice dough. Set aside. TIPS: When mixing, do not completely mix in flour and butter. This will help the tarts come out light and flaky. 6

36 3 4 FILLING In a separate bowl, mix together granulated sugar and butter using a fork. Add in egg yolks, vanilla, cocoa and dried zuccini. Set aside. ASSEMBLE Using half of the dough at a time, roll out dough between sheets of wax paper to ¹ ₁₆ inch thickness. Using a knife, cut into ½ inch squares. Place on separate wax paper. Continue this process until all dough has been used. Place about tsp of filling into center of each pastry square. TIPS: It is helpful to put filling on all the squares before closing any to make sure filling is spread evenly between all. Bring opposite corners together, forming a triangle. Seal by pinching edges together with a fork. Filling might seep out on some. Brush tops with a lightly with water, then press into baking sugar crystals to coat. Only coat the tops. If you coat the bottoms, the sugar will burn and taste bad. TINY FUDGE 5 BAKE Place on an ungreased baking sheet. Bake for 5 to 0 minutes. Dough should start to turn a golden brown. Let cool slightly before removing.

37 45 min. 0 min. 0 donuts SKILL LEVEL: hard 3 hrs. glazed doughnuts (.5 oz) envelopes active dry yeast ¼ c. warm water ½ c. lukewarm milk ½ c. granulated sugar tsp salt eggs ⅓ c. shortening 5 c. all-purpose flour quart vegetable oil for frying doughnut cutter MIX In a small bowl, sprinkle yeast over the warm water and let stand for 5 minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and cups of flour. TIPS: Make sure you are carefully measuring the flour by spooning it into the measuring cup so it is loose. Mix for a few minutes with a wooden spoon. Beat in remaining flour ½ cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. GLAZE: ⅔ c. butter 4 c. powdered sugar 3 tsp vanilla extract 8 Tbsp hot water RISE Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled. Dough is ready if you touch it and the indentation remains (about one hour). Place dough onto a floured surface and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter. Cover loosely with a cloth and let doughnuts sit out to rise again until doubled (about 30 minutes). 63

38 3 4 5 FRY Heat oil in deep-fryer or large heavy skillet to 350 degrees. Slide doughnuts into hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry each side until golden brown. Remove from hot oil to drain on a wire rack. Let doughnuts cool to the touch. TIPS: Keep a sheet or tray under racks for easier clean up. GLAZE Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. TIPS: Add less water if you want a thicker frosting. DECORATE While glaze is still hot, dip the doughnuts into the glaze and let sit on wire rack. You can dip one or both sides, depending on how you like your doughnuts. TIPS: For frosting, try adding fun colors! If glaze/frosting becomes too thick, place in microwave for 5 second intervals, stirring in between, to thin. Add any sprinkles you want while frosting is still hot. CLASSIC GLAZED DOUGH

39 hr. 0 min. dozen SKILL LEVEL: hard hr. peppermint patties Tbsp coconut oil -3 Tbsp half n half Tbsp light corn syrup tsp lemon juice ½ tsp peppermint extract ½ tsp vanilla extract 3¾ c. powdered sugar package chocolate candy coating MIX Mix together coconut oil, tablespoons of half n half, corn syrup, lemon juice, peppermint and vanilla extracts. Mix in powdered sugar one cup at a time. If dough is too crumbly, add in additional tablespoon of half n half. Form the dough into a ball and roll out to ¼ inch thickness on silicone mat or wax paper. crushed peppermint candies for garnish wax paper FREEZE Place dough in freezer for 5 minutes until firm. Use a small circle cookie cutter to cut out peppermint patties. Return to freezer for about 0 minutes. TIPS: DO NOT skip freezer time! If the patties are not firm they will not hold their shape and will be very difficult to coat in chocolate candy coating. 3 DECORATE Melt chocolate candy coating in microwave, following the directions on the package. Dip peppermint patties into chocolate and place on wax paper. Sprinkle with crushed peppermint candies immediately. Let harden. 65

40 ADDI TIONAL

41 5 min. 0 min. pie crusts all butter pie crust ¼ c. pastry flour (NOT ALL-PURPOSE) tsp salt tsp granulated sugar 9 Tbsp cold butter 4 Tbsp cold water plastic wrap MIX TIPS: Make sure you are carefully measuring the flour by spooning it into the measuring cup so it is loose. Whisk together pastry flour, salt and sugar. Using a fork, cut in the butter until you have pea sized pieces. Slowly begin to add your ice water a tablespoon at a time. Pour into the center and gently toss the flour into the water with the fork until you have a crumbly mixture. KNEAD When your dough is shaggy, which means it looks like strands of pastry and there is still some loose flour, turn out your dough and work the dough together by gathering it and pressing away from you with the heal of your hand. Do this JUST until it comes together. If it is crumbling, then dip your hand in a little ice water and pat it on the pastry dough. TIPS: It is good to have small chunks of butter left! These will make your pie crust flaky. ALL BUTTER PIE SKILL LEVEL: hard hrs. 5 min. 3 REFRIGERATE Divide the dough in half and press each half into a disk. Wrap in plastic wrap and chill for hours or overnight. TIPS: If you chill your dough overnight, you will need to let it rest a bit before rolling or it will be too cold and crack. 7

42 5 min. 40 min. pan SKILL LEVEL: hard hr. 30 min. homemade caramel c. salted butter c. brown sugar c. light corn syrup 4 oz sweetened condensed milk tsp vanilla extract parchment paper BOIL Make sure you have a candy thermometer! TIPS: Make sure you are very careful making caramel! Pull back any loose hair, wear long sleeves, and pay very close attention. Caramel is boiling sugar and will stick to your skin and burn you. Melt the butter in a large saucepan. Add brown sugar. Stir all around until it dissolves. Add the sweetened condensed milk and corn syrup. Over medium heat, bring the mixture to a boil. Make sure to stir continuously. Let caramel mixture boil for 0 30 minutes or until the temperature on your candy thermometer reads between Do not stop stirring! Remove caramel from heat and add vanilla. Stir until well combined. CANDY If you want to make caramel candies, pour caramel into a buttered, rimmed cookie sheet. Let caramel cool and set for about 30 minutes. Cut using a pizza knife and roll in parchment paper or wax paper squares. HOME MADE 73

43 5 min. 5 min. ¼ cups SKILL LEVEL: hard 0 min. salted caramel sauce c. granulated sugar ¼ c. water tsp light corn syrup ½ c. heavy cream Tbsp vanilla extract ½ tsp salt TIPS: Vanilla can be substituted with bourbon, rum or a favorite liqueur. BOIL In a medium saucepan, add the sugar, water and corn syrup and bring to a boil over high heat, whisking until sugar has dissolved. Allow the mixture to boil for 5 minutes, or as necessary, for it to turn caramel-colored. Throughout the boiling time, swirl the pan gently every minute or two if necessary. Try to get as little on the sides of the pan as possible. The final stage where it turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds. Keep a watchful eye and don t let it burn. TIPS: Use the outer rim of the caramel to judge color. The center will change color once you mix it. If you wait for the caramel color to reach the center, it will burn. As soon as the sauce has turned caramel-colored, reduce to low heat. THICKEN Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably. Add vanilla and salt to taste. Mixture will bubble up again. Whisk until sauce is smooth and combined, and let boil for another minute to thicken. Transfer sauce to glass jar or heat-safe container. Allow to cool uncovered to room temperature. SALTED CARAME 75

44

45 NOTES measuring equivalents TABLESPOON ⅛ CUP ¼ CUP ⅓ CUP ½ CUP ⅔ CUP ¾ CUP CUP CUP 8 OUNCES PINT QUART 4 CUPS GALLON 6 OUNCES = = = = = = = = = = = = = = = 3 TEASPOONS TABLESPOONS 4 TABLESPOONS 5 TABLESPOONS + TEASPOON 8 TABLESPOONS 0 TABLESPOONS + TEASPOONS TABLESPOONS 48 TEASPOONS 6 TABLESPOONS CUP CUPS PINTS QUART 4 QUARTS POUND 80 8

46 NOTES substitutions Best results are always achieved using the ingredients called for in the recipes. Recipes may vary slightly when using substitutions. Some substitutions may cause a change in texture or flavor, therefore, use these substitutions only when necessary. INGREDIENT SUBSTITUTION tsp baking powder pkg active dry yeast c. honey c. corn syrup c. cake flour all-purpose flour egg c. whole milk c. buttermilk c. half n half c. plain yogurt oz unsweetened choco oz semi-sweet choco ½ tsp baking soda + ½ tsp cream of tartar Tbsp dry or cake compressed yeast, crumbled ¼ c. sugar + ¼ c. liquid; or c. molasses c. sugar + ¼ c. water c. sifted all-purpose flour minus Tbsp equal amount of whole wheat flour can be substituted in some breads, cookies and bars; texture will be coarser for custards and puddings: egg yolks for cookies and bars: egg yolks + Tbsp water ½ c. evaporated milk + ½ c. water; or c. non-fat milk + tsp butter or oil Tbsp cider vinegar or lemon juice + enough milk to equal c. (let stand 5 minutes) ⁷ ₈ c. milk + 3 Tbsp margarine or butter; or c. evaporated milk c. sour milk or c. buttermilk 3 Tbsp cocoa powder + Tbsp shortening or margarine oz unsweetened chocolate + Tbsp sugar 8 83

47 baking pan conversion chart BAKING TIMES Bake at the same temperature called for in the original recipe. The shallower the pan(s), the more frequently you should check for doneness. RECIPE CALLS FOR VOLUME EQUIVALENT 9x3x inch baking pan 5 cups (0 inch) bundt cake pan (9 inch) round cake pans 3 (8 inch) round cake pans (0x5 inch) jellyroll pan about 4 36 cupcakes (8x4 inch) loaf pans (9 inch) round cake pans cups (9 inch) tube pan (8 inch) round cake pans (0 inch) bundt pan about 8 4 cupcakes (0 inch) springform pan 9 inch springform pan 0 cups (0 inch) round cake pan (0 inch) springform pan (8 inch) round cake pans (9 inch) round cake pans about 8 4 cupcakes 0 inch tube pan 6 cups 3 (9 inch) round cake pans (0 inch) pie plates (9 inch) deep pan pie plates 4 (8 inch) pie plates (9x5 inch) loaf pans (8 inch) square baking pans about 4 36 cupcakes 9x5 inch loaf pan 8 cups (9x inch) deep dish pie plate (0 inch) pie plate (8 inch) square baking pan (9 inch) square baking pan about 8 cupcakes (x7 inch) baking pan 0 inch bundt pan cups (9x3 inch) baking pan (9 inch) round cake pans about 8 4 cupcakes (9 inch) tube pan (x7 inch) baking pans (0 inch) springform pan 9 inch square baking pan 8 cups (9x inch) deep dish pie plate (9x5 inch) loaf pan (8 inch) pie plates 84 85

48 NOTES cake & frosting color guide amounts are per 6 oz of frosting Dusty Rose Mint Green Orange Sunset Pretty Purple Teal Apricot Periwinkle Green Apple Raspberry Stormy Blue amounts are per box of cake mix Dusty Rose Mint Green Orange Sunset Pretty Purple Teal Apricot Periwinkle Green Apple Raspberry Stormy Blue

49 NOTES gluten-free baking. STRAIGHT SWAP If there are less than 4 tablespoons of wheat flour in a recipe, do a straight swap with a nut or rice flour of your choice.. WEIGHT CONVERSION cup gluten flour = 40 grams of gluten-free all-purpose flour. 3. MAKE YOUR OWN If you have more than 4 tablespoons of wheat flour, make your own gluten-free all-purpose flour by using a 40/60 ratio. 40% WHOLE GRAINS + 60% WHITE FLOURS/STARCHES brown rice flour, buckwheat flour, corn flour, mesquite flour, or surghum flour white rice flour, arrowroot flour, cornstarch, potato flour, or potato starch 4. GUM If you re making breads or cakes, add ½ to teaspoon of guar gum or xanthan gum for every 40 grams of gluten-free all-purpose flour to give your baked goods a bit of volume. 5. BAKING POWDER Add teaspoons of baking powder to every 40 grams of gluten-free all-purpose flour to help your product rise. 6. EGG WHITE Add extra egg white if your dough is too dry before baking. 7. BUTTERMILK Consider subbing buttermilk for milk for a richer texture. 8. SUGAR SWAP Consider swapping brown sugar for white sugar to help with moisture