Mrs. Chelsey Croft

Future teacher, life long learner

#LearningProjectComplete — June 29, 2017

#LearningProjectComplete

For my learning project I was so excited to include baking as my ‘skill’ to learn.  Not just baking in general, but specifically recipes that I had always been too afraid to attempt becuase they seemed difficult to me.  So, I guess you could say I was stepping outside of my comfort zone, although it was just a small step.

However, after seeing some of my classmates projects I was second guessing my choice.  Many of my classmates picked projects that could be used in a classroom, whether it be Laura perfecting the self-portrait, Lila and Darren’s crocheting skills, or Alexus learning ASL.  All these skills could be utilized in many different ways within the curriculum.  Yes, I know baking also has curriculum connections, but it is much harder to organize a time for a whole class to bake (especially if you want to do it often) than it is to pick up a crochet project, for example.

With that, in addition to baking desserts I was always afraid to bake, I also wanted to challenge myself to improve some technological skills that I could bring into my future classrooms. So yay! Two learning projects for the price of one!

To make things nice and neat, I will summarize my success (and failures) throughout this learning experience.

Week 1 – Cinnamon Buns

Oh my dreadful cinnamon buns!  I think I could have spent every single week trying to make these and they wouldn’t have turned out good!  On my first attempt I kneaded the dough so much that it became too stiff to even roll out!

 

My poor cinnamon buns

For my second attempt I lookedup tips for how to make sure the dough was good, and actually came across an even more helpful website that gave tips on the whole cinnamon bun process. Because of these tips, specifically the yeast tip, I was able to make a successfulbatch of cinnamon.  And by successful I mean I did not need to throw out the dough.  The buns were still kind of hard and didn’t have the gooey yumminess I was hoping for. Like I said, I think i could bake these every week and still not perfect them!  Believe it or not, I started with cinnamon buns because I thought they would be easy.  WRONG!

For my secret second learning challenge I made my first ever YouTube video.  The biggest mistake I made with this is I only videoed brief clips that really showed nothing at all in terms of the baking process.

Reese’s Pieces Cheesecake 

Glorious cheesecake!

My mouth is watering just thinking about this cheesecake.  I feel this was my biggest success in my whole learning project by far!  The biggest challenge for the cheesecake was to ensure the middle was fully baked, without making the outside too hard or burning the crust.  Cheesecake is not like ‘typical’ cake in that you can use the toothpick test to determine if the middle is fully baked or not. With cheesecake you have to really rely on your eyes and the ‘jiggly test’.  Luckily I nailed itand the cheesecake turned out so yummy!  I will definitely continue to perfect my cheesecake skills in the future.

I made another brief YouTube video for this dessert.  although it still did not show any baking skills, I think it was a smoother video and I was ‘better’ in front of the camera (somewhat…maybe not!).

Apple Pie

Fresh out of the over

I was super nervous to attempt to bake an apple pie.  I already had one (okay technically two) fails in the dough department and I DI NOT want a third!  However, I followed the recipe exactly and it surprisingly turned out really well.  I even learned a couple new things about baking, including pie dough calls for cold butter, but other doughs call for it to be room temperature!

I also used a food processer, something I had never used before, to make the dough, and it worked perfectly. My biggest challenge was going to be the top crust.  I wanted to ‘spice’ it up a bit and not just do a boring cover.  So, I found a great video that demonstrated how to make a lattice top.  Again, to my surprise it was not difficult at all.  Overall I would say this dessert was a huge success, even if it did contain fruit!

Lava Cake

I thought it was difficult to tell if a cheesecake was fully baked.  A lava cake is about a million times more difficult.  It need to be fully baked on teh outside, but not crunchy, and liquid on the inside, but not congeal-like.  This was a challenge.  When I cut open one cake after the recipe recommended time it just fell apart.  Nowhere near baked long enough.  After that I think I checked on the cakes every three minutes.  Not sure why.  It’s not like you know if it was a success or a fail until you cut it open!

When I was finally brave enough to just say ‘THEY ARE DONE!”, I had waited too long and the chocolate in teh middle was started to became more of a jelly-like consistency versus a liquid one.  Luckily, chocolate is chocolate and they still tasted amazing!  In my opinion one could not master this unless they just kept baking them again and again, recording the exact amount of time it took to bake them.  Essentailly it is a “guess and check” type dessert.

For this week, I challenged myself to make a ‘time lapse‘ video.  This posed a couple new challenges that were different from making a regular video.  You can read about them here.  I love these kind of videos and I think they are great for baking as it speeds up the process.  The downfall is, you cannot hear any of the spoken words because well, it is in super fast motion!

 

Learning and Browsing Week

This week, instead of actually baking a dessert, I focused on something I SHOULD have done in week one – how to look up baking blogs and learn basic baking skills.  I have no clue why it took me this many weeks to realize that yes, maybe I should look for some general tips regarding baking in general.  I also found a bunch of great blogs that showcased different types of baking.  Although “healthy” (ish) desserts are not my style, I came across a great blog that only contained these tye of recipes.  I read over a bunch of them, and some of them even sounded kind of yummy.  If you are a health-freak (I mean that in a sincere way)  this is definitelya great blog to check out!

Creme Brulee

Creme Brulee oui oui!

This week I was brave enough to finally tackle Creme Brulee.  In my mind it was by far the most difficult dessert I would encounter.  It is a classic French dessert, and it seems like all French desserts, it required precise technique!  From pickign out even the tiniest pieces of the egg whites to performing the ‘jiggly test’ (see above) to even using a torch!  This dessert was not for the beginner baker.  I tried it anyway.  Just like with the Lava Cakes, I check my Creme Brulee so many times before finally being satisfied with the amount they jiggled.  They must be firm yet just a bit jiggly right in the middle.

I think I had more success with this than with the lava cakes because I had something (jiggliness?) to actually look at.  The only downfall of my result was the sugar “crust” on top of the creme.  Because I did not have a cooking torch, and was way too scared to use a “big” torch, I turned to the oven broiler, which resulted in the sugar to remained somewhat crystalized.  The dessert still tasted amazing, and for me the important part was the creme, not the brulee!

This week I also wanted to make more of a ‘step-by-step’ baking video.  I did this by taking a series of about seven videos and merging them into one.  I cutsome of the middles of each video as they dragged on quite a bit.  To do this I used a program called Movavi.  However, after spending a lot of time creating one single video, I found out that in order to do pretty much anything useful with it, you have to buy the full version.  I really wish this would have been noted somewhere before I created my video!  Needless to say I was frustrated with this enough to leave it be, knowing I would find a bettr solution next time!

Vegan Brownies

My final challenge.  Although I had a feeling vegan brownies wouldnot be difficult to make, I wanted to make them anyway because I have a slight (okay huge) bias against vegan desserts.  There are things in vegan desserts (ex. avocado) that just has no place being in a dessert.  And, although my vegetarian sister thought they tasted good, I thought these brownies tasted a whole lot like nothing.  I think looking back now, I would describe them as a very mild chocolate bread.  Needless to say, I will be sticking with the yummy, ‘fatty’ desserts I am used to!

For me the bigger challenge for this week was to successfully create one video out of numerous videos.  In this case I had four seperate videos.  This time I turned to YouTube Editor to merge my videos.  With this you can only merge two video files together (I think).  So I had to merge my first two videos together, then my second two, and then merge those two “final” videos together to get my end result.  With the help of a quick tutorial video, te process was super easy and worked perfectly.

 

That brings my learning project(s) to a close.  I feel I learned so much more than just some baking skills, and even more than some computer skills.  I learned how to learn in a way.  I learned that failure can actually be a good thing.  I learned that it is okay to move on from something that is causing you grief.  I leanred that it is good to be stubborn sometimes I try to be better at something no matter what. I learned that it is probbaly best to read up on skills before attempting them.  I learned to not prejudge anything (remember hwo I thought cinnamon buns were easy to make!).  I learned all of these things by simply trying to become a better baking.  However, the most important thing I learned is that I can step outside of my comfort zone and succeed.  Whether it be baking desserts I was scared to try in the past or learning a new skill on the computer, I learned you don’t know you can do something unless you try.  I think this is something I will take with me into the classroom every single day and something I hope to pass onto my students as well.

Aside from getting chubbier because of all the dessert eating, this was an awesome experience!

 

If you want to try out any of these (mostly) yummy desserts, check out these blogs:

Ehren’s Kitchen 

Hugs & Cookies

Handle the Heat

Chocolate Covered Katie

Cinnamon-Spice & Everything Nice

Making Thyme for Health

 

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Vegan Brownies……Yes, You Read that Right! — June 27, 2017

Vegan Brownies……Yes, You Read that Right!

Before I start to talk about my baking adventure this week, I must first tell you a story about my first vegan experience.  I was in Muai at a local farmers market when I saw a huge double chocolate chip cookie!  For someone who loves desserts and everything sweet, this was an amazing find!  I immediately bought the cookie, and was even able to resist from eating it until I got back into the car.  When I finally took the first bite I went from pure joy to utter disappointment.  The cookie crumbled in my hand.  The taste was even worse – dry, not sweet, and the “chocolate” didn’t quite taste right.  I grabbed the wrapper from the car floor (don’t judge me!) and then read one of the scariest things I have ever associated with a desset:  VEGAN.  It was a vegan cookie.  Vegan!  Why would someone do that?! Why didn’t they have a huge sign in neon printing stating it was vegan!?  I felt betrayed, and mostly I still felt hungry for chocolate!

Ever since that experience I have never ate another vegan dessert in my life.  With my learning project focusing on desserts I have alwasy been too scared to attempt, I figured it was finally time for me to face my fears.  So, I began searching vagan dessert recipes, and it was hard! There were literally 100’s of recipes at my finger tips, yet my small town and the ingredients I could find here made it very difficult to follow any recipe.  Did you know there is something called ‘egg flax‘?  Never heard of it, and frankly, it sounded quite gross when I read how to make it.  I decided right then that I would steer clear of any recipes that called for any egg replacements.  I am a vegan baker beginner afterall.  However, if you are brave enough to try some vegan baking, here is a great article/blog which includes egg substitutes for different types of desserts.

After searching for what seemed like forever, I finally came across a brownie recipe that seemed quite easy in terms of both the ingredients and the ‘vegan’ know-how needed.  This recipe was found on a blog that is geared toward whole food, healthy eating (not just vegan!).  I skimmed through a bunch of the recipes and I will definitely be trying some more, especially when gradnma’sgarden zuccini makes an appearance!

Okay, now lets get back to those brownies!  They were super easy to make.  In fact, the hardest part was restraining myself from turning the avocado in guacamole!  I did, however have to make a few ingredient substitutions, whcih I go over in the below video.  Other than those minor changes, they were super easy to make and, to my surprise, the batter even tasted great!  I was super excited to try the finished baked product!

Final Product

The final verdit: womp, womp, womp!  Although this was not the worst dessert I have ever ate, it was nowhere near the best.  I like desserts to be sweet, and this just did not have that.  They came across as tasteless to be me, and I think it that was going to be my dessert, I would just not eat dessert!  But, because I am clearly biased about vegan desserts, I had my sister, the vegetarian (trying to be vegan) sister give them a try.  She thought they were so good!  I was immediately sad for her becuase this is what she considered to be a yummy dessert?  So, apparently this is a good VEGAN dessert.  Without the ‘vegan’ in front of it though, it is not a good dessert! Hahaha.

Now please enjoy this video, which I think is great vegetarian/vegan humor!

 

 

Tasties and Technology — June 20, 2017

Tasties and Technology

This week in my baking adventure I attempted to bake the perfect Creme Brulee.  It is a seeminly simple.  Only four ingredients – eggs, sugar, heavy cream, and vanilla. Should be impossible to mess up right?  WRONG!  In order to fully succeed at creme brulee, one must be very precise and exercise some technical baking skills.  Not for the faint of heart that’s for sure.

So what made me think I could tackle this difficult classic French dessert?  I wish I had a cool answer for this, but the truth is I just love the way it tastes and would love to be able to make it whenever I wanted it!  So once again, I turned to good ol’ Pinterest for my recipe. One immediate change I knew I would have to make is using vanilla extract instead of an actual vanilla bean.  Regardless, I was ready to channel my inner Julia Child and this dessert a try.

The lack of vanilla bean was just a minor inconvenience more than anything.  However, me not having a cooking torch could possibly result in teh sessert being ruined.  I mean, I was trying to make a creme brulee….the brulee part is pretty important!  Luckily, this particular recipe described a second technique that could give that ‘brulee’ effect.  In order to do this I simply set the oven to broil and kept the door open.  I then just kept a close eye on my desserts to ensure the sugar topping would not burn.  In the end, I think I was too worried about burning it and took it out a bit too early. Although it still formeda nice ‘crust’, it wasstill slightly grainy as a result of the sugar not being heatedlong enough.  Next time I will bite the bullet and use the actual torch I have.  I will just be sure to have a fire extinguisher on hand!

Baking the creme brulee was not my biggest challenge this week though.  Creating one single video depicting the whole baking process was.  In order to do this I took 12 different videos of my baking process.  I then downloaded a program called Movavi onto my computer.  This tool allowedme to merge these 12 videos into one, while cutting out parts I did not think I needed.  Because it was my first time using this software I messed up on one of my cuts, and took out a bit too much.  To make matters worse, whenI went to uploadthe video to YouTube I was informed that if I did buy the complete version of the software there would be a ‘stamp’ on my video and no audio! Oy vey!  I published it anyway, and am making it my goal to find a FREE editing tool for my next video!

Even if the dessert and the video did not work out perfectly, I was quite pleased with how I stepped out of my comfort zone and learned some new techniques with baking and new techniques with technology!  Until next time….

— June 9, 2017

This week I am doing something a little bit different with my learning project.  Instead of baking (more like attempting it) something super yummy, I have made it my goal to find some online sources that can help me, or anyone out when it comes to baking.  Although it won’t have the yumminess of my previous weeks, I think it will be super beneficial in the long run.

My first goal was to try to find an online source where I could ‘store’ all of my baking recipes.  I know, I know, doesn’t Pinterest do this for me?  Yes it does.  But I find it is always time consuming to go through the many pins I have under ‘Desserts’ just to find one specific recipe.  Plus, you cannot make adjustments to these recipes on the site, which is not ideal becaise recipes often need little personal touches to make them better for you.

After doing a little web browsing, I cam across a great article from the LA Times.  This article gives a list of the best sites to collect recipes on. Perfect!  After going through their list, I decided that my favorite option was MacGourmet.  The main reason fro this was because not only can you import recipes/pictures from the internet (like Pinterest), you can also add in your own personal recipes and pictures.  This would make my life much more organized than the ‘recipe box’ I currently use to keep track of everything.  This site has one big con though.  It is only compatible for Mac. The good news is you can download an app on your iPhone or iPad.

My next challenge was to simply learn some common baking mistakes and how to fix them.  I cam across a great website for this.  Some of these tips I have learned by baking desserts for this learning project, including the fact that the temperature of ingredients makes a big difference!  Something I did not know was that ingredients like baking soda and yeast have a very short shelf life and that you should not use them if they are ‘expired.’  Pretty sure the yeast I used for my cinnmon buns in a couple years old…ooops!  I really wish I would have looked up these tips at the START of my learning project.

Reluctantly I also wanted to find a way to make desserts taste good but still being somewhat healthy.  Okay healthy might be stretching it.  But I still wanted to find desserts that are less fattening, I got baby weight to lose!  Plus I have a sister who is a vegan so I thought it would be nice to bake something she can actually eat!  This blog is amazing! She has tons of ‘healthy’ dessert recipes (and some mains too) and breaks them down into really easy to find categories.  Although I have not tried any recipes from her blog, I am hoping that I will get a chance to during this learning project.

Now to get back to the unhealthy, yummy, fatty desserts.  The way desserts were meant to be.  I found a wicked blog that has countless recipes for nearly every dessert you can think of.  My mouth was watering a I read some of her entries and recipes.  After I make a healthy dessert, I think I will come back to this blog and make a yummy, ‘bad’ dessert!  Again, this site is set up in such a way you can look at delicious pictures, and easily find the type of dessert you are looking for (ie. cookies, cupcakes, bars, etc).

I think all of this info will help my baking game, from the technical details I know nothing about, to new and exciting recipes!

Lava Cake Blow Up! — June 5, 2017

Lava Cake Blow Up!

This week’s baking challenge was a tricky one to say the least.  After searching Pinterest for what seemed like forever, I was finally able to find a delicious looking, chocately masterpiece.  Otherwise known as Lava Brownies.  It sounds dangerous because it is!  The dangerous part is somehow baking them long enough to ensure the outside is fully cooked with a nice crunchy edge, all the while the inside is still a liquid river of gooey chocolately goodness.  Definitely not for the faint of heart, and probably not the best choice for me, a sub skilled baker.

I also tried ‘upping’ technology game by creating a time lapse video.  This presented me with a whole new set of challenges I did not anticipate.

The above time lapse video shows me making the ‘lava’ part of the dessert, which had to be prepared ahead of time as it had to be frozen and then formed into chocolate balls (I bet you smiled reading that).  When reading up on how to create a good time lapse video it often came up that one should use a tripod or at least have the camera situation somewhere where it would not move.  However, with this task I felt I needed an overhead shot in order to fully show what I was doing.  In order to achieve this I had to recruit a helper, which resulted int he video to be shakey.  Overall, although time lapse videos look super cool, I do not think they are great for baking, unless you have a very tall tripod.  Lesson learned.  TO make me feel even more inadequate about using ‘new’ technology, I spent a good half hour looking for a good time lapse app 9I went with an Instagram one), only to realize the iPhone camera has one built in!  So note too self:  always check your current technology first!

Now back to the lava cake.  The recipe called for a bake time of 25 minutes. Errrrr WRONG!  After 25 minutes I took out my dishes, and well, this happened:

This whole thing kind of just flopped out of the baking dish.  CLwarly not even close to being fully baked. Does not look very appetizing.  It is a good thing I made six!  Long story short, it took over double that time before I thought they were ready.  I was so scared to cut open my cake, but that is the only way I could be sure if it was ready.  You can tell by the ‘normal’ video below that my second attempt tunred out much better.  However, I must admit, in the video I state that it is perfect, but it was not.  In my opinion, it was overbaked slightly as the middle chocolate lava seemed to be very slightly ‘scorched’. This just means it was a bit thicker, and more gooey than it should have been.  Luckily it still tasted amazing, espeically with a scoop of ice cream!

Next week I will be doing something a little bit different.  Instead of bakinga ‘tricky’ dessert, I will attempt to find some online sources and\or apps that can help with aspects of baking.  I am still not sure exactly what this means, but I am hoping to provide some baking tips for common mistakes to help out beginner bakers like myself.  In hindsight, I probably should have started with there! Hahaha. Until next week….

Mmm Mmm Pie! — May 28, 2017

Mmm Mmm Pie!

The title says it all! My applie pie was not only beautiful to look at, but it tasted delicious too!  Of course I had to ‘a la mode’ mine, because, well, I love ice cream!

I wish I had good enough camera video skills to create a one shot, step by step process of what I am doing, but I do not.  Plus, with two young kids, I usually am switching off between baking, playing with, feeding, or cleanign up after the kids.  With that in mind, I created 5 short videos that explain how to go about making the perfect, flaky pie crust, which pie had!

I was quite skeptical of my crust when I was finished making it, although I am not quite sure why as I did not really know what ‘good’ pie crust dough was supposed to look like.  I did, however, know what I wanted my pie to look like, and it was the fancy lattice pie top.  In roderto getthis right, I use this steo by steo YourTube video to show me how.  It was actually quite simple and easy to create, and makes your pie look super fancy.

Just as I did with my cheesecake, I followed the Apple Pie recipe perfectly.  Okay, so not perfectly, I had to make two minor changes:

  1. I used lime juiceinstead of lemon because I forget to buy lemon juice and I already hadlime juice in the house.
  2.  The recipe called for 8 cups of apples, which I prepared.  However, the pie dish I used was only able to hold about 6 cups. (Luckily I also had some extra dough too and created what I called a big apple perogy!)
    Ready to be baked

    Fresh out of the over
Next up on the Menu….Warm Apple Pie! — May 24, 2017

Next up on the Menu….Warm Apple Pie!

I was super skeptical about the title of this blog post, but then I remembered that I am relatively old, and most of you will not ‘get it’ anyway.  Perhaps that could be a challenge for you young bucks in #ecmp355.  So, as the title states, I will be trying to bake a successful apple pie this week.  I have never made a pie in my life.  This is probably because most pies contain a lot of fruit, and I am very much against fruit in desserts, but here I am, stepping out of my comfort zone and making a “healthy” dessert!

The recipe I will be using was found on Pinterest and it claims to be “the best we’ve come across”.  I feel with a quote like that ‘they’ are just setting themselves up for failure!  But that is not important.  What is important is my ‘pre-baking’ prep, as I like to call it.  A day or two before I begin baking I always read over the recipe to ensure I have all the ingredients and tools to bake my dessert.  With this apple pie, it turns out you make the crust in a food processor, not a mixer.  The only food processor I have access to is my mother’s.  She told me she got it as a wedding gift in 1984!  This means I will essentially be playing Russian roulette with this old machine, hoping it does not give out before the crust is made.

Now normally, as in always, I only use traditional “written” recipes, where it states the ingredients and then the directions.  Simple and easy, at least for me.  This is made a bit more tricky using my iPad and recipes found online, mainly because baking is very messy and I like my iPad to be clean.  For this dessert I am going to try and up my technological baking game by using a YouTube video as well.  My plan is to find a good video that can teach me how to make a more complex upper crust then the typical ‘flat’ looking one with a few holes poked in it.  Right now I am thinking of doing the ‘basket weave’ design.  If I am feeling super ambitious I may even throw in a pretty leaf or two!

Final thoughts about apple pie:  since it is primarily fruit I think I will make it my goal to have it ready to eat as breakfast on Saturday morning (clearly I am super into nutrition)!

Cha cha cha cha cheesecake — May 22, 2017

Cha cha cha cha cheesecake

Before I begin to talk about my baking adventure this week, when you read the title of this blog please do so in a David Bowie “Changes” tune. I had the song stuck in my head the whole time I was baking, it just seemed to fit the theme of cheesecake.  Anywho….

The cheesecae was a huge success.  Honestly, it was probably the best thing I have ever baked in my life.  However, I may be abit biased as cheesecake in general is one of my favorite things ever.  Add a brownie bottom to that and peanut butter, how could it not be amazing!?

Fresh out of the over – the cracks are a good sign!

In case you may have forgot, my two main worries about baking this particular cheesecake were 1) the brownie bottom would burn and be brick hard, and 2) the center of the cheesecake not be fully cooked (that has happened before).  Turns out I was worried for nothing, because, as mentioned above, this cheesecake turned out perfect!  I think the secret to my success was to follow the recipe exactly!  Go figure eh?  Okay, so I may have added more chocolate ganache than the recipe called for, and I may have added more peanut butter cups on top of the brownie bottom than the recipe called for, but I made an exectutive decision, and I think it was the right call.

Cooked all the way through and delicious!

This cheesecake tasted absolutely delicious, but it is not for the faint of heart. If you do not like rich, sweet desserts, this is NOT for you.  This cheesecake if for people who take on desserts like an athletic event.  You must prepate for it, both mentally and physically.  It will test you and it may win.  My sister and Dad could not finish theirs.  They were too weak.  Lucky for me, I got to finish their pieces, but I am somewhat of a dessert warrior!

The biggest challenge to this baking experience is to step outside of my comfort zone and put myself in a video.  I never realized how annoying my voice sounds until I made these ‘YouTube’ videos.  You can’t unhear that!  Even so, I am going to continue to try and force myself in front of the camera.  I feel like I am about 80 years old when I try to figure out how to flip the camera from ‘selfie’ mode to facing out.  This technology I tell ya!

Banana Chocolate Chip Muffins…..Saaaaay Whaaaaaat!? — May 19, 2017

Banana Chocolate Chip Muffins…..Saaaaay Whaaaaaat!?

Those bunnies didn’t stand a chance!
ADVISORY WARNING: All my baking will include these little fingers dipping in them!

So I know I am not a great baker but for the most part I do alright.  However, those cinnamon buns were not great, or even good. That really bummed me out, and hurt my baking ego!  I needed something to boost my confidence in the baking department, so I decided to make a couple batches of banana chocolate chunk muffins.  This was also a great way to get rid of the many chocolate Easter bunnies me and my daughter had left over.

This is a fool proof recipe I have perfected (I think) over many attempts of making the perfect banana muffin/bread.  For me the kicker (shout out to Guy Fieri) is adding in cinnamon and nutmeg….gives it anice spicey taste that goes great with the chocolate.

Just as I had anticipated, the muffins turned out amazing and delicious, and will hopefully serve their purpose of giving me back my good baking vibes!

Tomorrow sometime I will attempt to make my first brownie bottom cheesecake.  Cheesecake in general gives me grief.  I always get nervous that the middle won’t be fully baked, and the though of raw eggs in anything grosses me out!  The brownie bottom will be an added challenge as I am told it is very tricky not to burn it.  I always like to let cheesecake ‘set’ for over night, so I will not be putting on the finishing touches until Saturday, at which point I will eat the whole cake to myself!

 

Cinnamon Buns – Take 2 — May 16, 2017

Cinnamon Buns – Take 2

This icing was definitely a hit!
Dough so perfect a 3 year old could roll it

Last night just before supper I decided to tackle cinnamon buns again.  For fear of completely ruining my dough again, I decided to make a couple changes the “my” recipe.  The first being I would not add asmuch flour!  Secondly, I decided not to use the ‘bread hook’ on my mixer, but instead use the paddle attachment.  Luckily both of these adjustments paid off and the cinnamon buns were, in my opinion, a success.  Sure they were not that perfect golden brown color, nor did they form a perfectly tight spiral, and okay, they may have been a bit too hard on the bottom, but they still tasted pretty good…..not great, but good.  The best part was the yummy cream cheese icing I made to go on top of them.  I dipped my cinnamon bun in it as if I were eating veggies and dip…..cream is a weakness of mine!  Overall, I am calling this a win and moving on, and likely never baking cinnamon buns again.  I mean they are not even very expensive to buy!

The part about not baking cinnamon buns ever again was likely only ‘big talk’ from me.  I have alrady decided that if I get through all of my other desserts with better success than the cinnamon buns I am going to try to make them for a third time!  I really want to get them just perfect! Aaaaarrrrgggg!  Stupid cinnamon buns!  Okay happy thoughts….cheesecake.  Yes, I think I will try cheesecake next.  My plan is to bake a Reese’s Pieces cheesecake on Friday, have it cool over night, and then BOOM!  Breakfast Saturday morning.  And before you jusdge me, cheesecake has cheese in, albeit, cream cheese, it has eggs, and it has milk.  It is basically an omelette.

Pre Oven (not the prettiest)
Finished product (still not the prettiest)

 

***Note:  I did have a video, but it was a horrible attempt at a ‘selfie video’ that no one will ever see, ever!***