In a few days is my best friend’s birthday but she is having her party this weekend. I wanted to make something but didn’t have much time so I resorted to my favourite cupcakes. Betty Crocker’s red velvet cupcake mix
.I feel badly putting this on here but these are my favourite cupcakes and they are soooo fluffy. Although I haven’t given homemade cupcakes much of a go because the last time it took me 2 hours to make them. Although I now have lots of experience using a piping bag and making homemade chocolate decorations.
So we made these things that in french my teacher called “des pavés aux fraises” which to me kind of translate to strawberry sidewalks. Asides from having a strange name and being kind of messy they were delicious!
We started of by making “crème pâtissière” or custard then putting it on puff pastry sidewalks. We got a little crazy and also put Nutella on ours. Then strawberries on top.
for the puff pastry we cut a wider slice and poked lots of holes in it with a fork then we cut two smaller slices and placed them on each side so that there is a space in between still. We didn’t put holes in the smaller side slices because we want the edges to puff up lots so our custard will stay. we then cooked them according to the instructions.
1/2 litre of milk
100g of sugar
5 egg yolks
60g of flour
1/2 a tea spoon of vanilla
a little chunk of butter
In a pot, pour in the milk and vanilla and bring to a boil. In a bowl separate the eggs and keep the yolks. Add the sugar to the egg yolks and beat until the sugar is mostly dissolved. Slowly, while mixing, add the flour. Once it is all mixed in add half of the milk slowly while mixing. Then put all the mix into the rest of the milk in the pot. Put the pot back on the stove and mix continuously until the mix thickens. Once it is thick enough put it in a bowl so it doesn’t continue to cook and put your little chunk of butter in and mix. The butter will give it a nice shine.
Once your puff pastry is finished baking and you’ve finished your custard and let it all cool, you can start filling your sidewalk. We thought it was really good with a layer of Nutella,then custard and then strawberries on top.
At school we sometimes do cafeteria and we will serve dessert with it. One time we served chocolate cake but our teacher wanted them iced nicely because the cake didn’t look very nice because they were falling apart. So he gave me this butter cream icing recipe and I iced about 180 individual pieces of cake. It’s a really good icing recipe and it is soft/thin enough to come out of a piping bag.
1/2 cup of butter, softened
2 cups icing sugar
1 cup cocoa powder
1/4 cup of milk
1 teaspoon of vanilla
mix it all together with a beater until there are no lumps.
when life gives you bananas, make banana rum bread! This one is my favourite banana bread recipes. It’s one that my step-mom makes and is really delicious.
- 3 ripe bananas, sieved
- ⅓ cup melted salted butter
- ¾ light brown sugar (depending on the level of sweetness you prefer
- 1 egg, beaten
- 1 tea spoon vanilla
- 1 tablespoon dark rum (optional)
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of ground cloves
- 1 ½ cup flour
1.Preheat the oven to 350°F.
2.Mash the bananas in a bowl, then press the mash through a sieve to get out every last lump.
3.In a large bowl (or using your mixer) cream together sugar and butter then add egg, vanilla, rum and bananas.
4.Add the spices, b. soda and salt combine until smooth
5.Add the flour last, stir until just combined.
6.Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.
yesterday after school i found a container of strawberries in the fridge that were starting to look a little over ripe. so i decided to make a pie with them. i started with a graham wafer crumbs crust.
graham wafer crumbs crust
1 cup graham wafer crumbs
1/3 cup melted butter
2 table spoons sugar
1 table spoon cinnamon
mix all the dry ingredients together then add in melted butter. pack it in to the pan and bake for 10 minutes at 350°.
For the filling you can use any kind of fruit and jello. But don’t follow the instructions for making the jello or else it will end up being a very liquidy pie.
1 cup sugar
2 table spoons corn starch
1 cup water
3oz package of jello
put everything together in a pot on the stove and bring to a boil. once boiled let it cool until its room temperature. Once it has cooled and you have placed your fruit in your crust you can pour it in to the pie crust. let it set until it is hard and serve with whipped cream.
I have made these cookies several time and have brought them to school. I have had several people ask for the recipe and even offer to pay me for a batch of these cookies. They are as easy as any other chocolate chip cookies i’ve ever made and are twice as good.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, mix together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.Bake until cookies are golden around the edges, but still soft in the center, 10 to 13 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.