Puffed Wheat Cake - Attempt 2

Last week the PAA 9 class had some extra time so we decided to try make puffed wheat.  Since the whole event was very rushed the cake turned out less than desirable.  So today we took our time and made the cake the correct way and it was good!

Puffed Wheat Cake

8 cups puffed wheat cereal

3 tablespoons unsweetened cocoa powder

1/3 cup corn syrup

1/4 cup packed brown sugar

1/3 cup butter or margarine

1. Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan.
2. Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat.
3. Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.

Recipe retrieved from http://allrecipes.com/Recipe/chocolate-puffed-wheat-squares/detail.aspx .

Celebration Cupcakes

In celebration of finishing the Foodsafe course the Foods 10 and Foods 30 classes made cupcakes.  It was a two day extravaganza of baking and decorating!! There were a variety of recipes used and all sorts of ways to decorate the cupcakes.

Vanilla Cupcake:

• 1 1/3 cups sugar
• 1/2 cup butter, cut into 1-inch pieces
• 1 large egg
• 1 large egg yolk
• 1/3 cup milk
• 1/3 cup water
• 1 1/4 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour
• 2/3 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt

Preheat oven to 350 degrees F. Line one 12-cup cupcake tin with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
Process sugar and butter in a mixer until very creamy, scraping sides as needed, 1 to 2 minutes. Add the egg and yolk, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Prep Time: 30 minutes

From the personal collection of Mrs. Gelowitz

Chocolate Cupcakes

1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Retrieved from http://allrecipes.com/Recipe/chocolate-cupcakes/detail.aspx .

Red Velvet Cupcakes

1/2 cup butter

1 1/2 cups white sugar

2 eggs

1 cup buttermilk

1 fluid ounce red food coloring

1 teaspoon vanilla extract

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Retrieved from http://allrecipes.com/Recipe/red-velvet-cupcakes/detail.aspx .

Molten Chocolate Cupcakes

3/4

cup whipping cream

1 1/2

cups semisweet chocolate chips

1

box Betty Crocker® SuperMoist® devil's food cake mix

1

box (4-serving size) chocolate fudge instant pudding and pie filling mix

1 1/4

cups water

1/2

cup vegetable oil

4

eggs

1

container Betty Crocker® Rich & Creamy chocolate frosting

Powdered sugar

Sliced strawberries

1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.

Makes 24 cupcakes

Retreived from http://www.bettycrocker.com/recipes/molten-chocolate-cupcakes/8c33caa3-6e41-41d2-8b78-f5b0d1f3da02?WT.mc_id=taf_recipe_BC .

Banana Boats

This week the PAA 9 class made banana boats.  This recipeis usually made on a barbeque or open fire but it was adapted to make in an oven.  Very tasty!!

Banana Boats

1 serving	4 servings
Large banana 2 tsp chocolate chips 2 tsp granola 1 tbsp miniature marshmallows	4 large unpeeled bananas 8 tsp chocolate chips 8 tsp granola ¼ cup miniature marshmallows

Place each banana on a 20 cm square of foil; crimp and shape foil around bananas so they sit flat.  Cut each banana lengthwise about 2 cm deep, leaving 2 cm uncut at both ends.  Gently pull each banana peel open, forming a pocket.  Fill pockets with chocolate chips, granola and marshmallows.

Oven – preheat oven to 325 F. Bake bananas in oven for 5-7 minutes or until marshmallows are melted and golden brown.

Barbeque – Place the banana boats on the grill and close the lid. Cook over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.

Campfire – Place grill over hot coals (NOT over a flame). Grill bananas for 5-7 minutes or until marshmallows are melted and golden brown.

Recipe published in The Waterfront Press, September 8, 2011 and adapted by JoAnne Gelowitz for use in the classroom.