Cooking with Michy

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Review: Today I took the step and made cookies at my house all by myself for my family and it went really good with very little mistakes. I really struggled with getting used to that I have to prepare and mix everything without anyone else’s help. What went well is how my cookies turned out, they were so soft and chewy and my family loved them, they could keep their hands off them, they were gone within 2 days. The thing I would change is to be given the size of scoop I should use to measure the dough so that I could make sure that the size of the cookies is consistently the same size and shape to enhance the appearance. I learned today that it is not easy to make cookies all by yourself and that you need to be extra careful and make sure you read the step and know what you are doing. All in all today was a very big stepping stone for me and I hope to make more cookies all by myself!

Prep Time: 15 Min

Cook Time: 10 Min

Ready In: 25 Min

Servings: 9 - 10

Ingredients

• 1/2 cup margarine, softened

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 egg

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons and 2 teaspoons unsweetened cocoa powder

• 1-1/2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Line cookie sheet with parchment.

3. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

4. Beat in the egg, then stir in the vanilla.

5. Sift in the flour, baking soda, salt and cocoa powder; mix well.

6. Stir in the chocolate chips.

7. Use a scoop to drop cookies on the prepared cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven.

9. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Review: Today we made double chocolate cookies and they tasted amazing too! These cookies were by far my favorite cookies of all time, they were soft yet chewy and had just the right amount of sweetness. Our ability to work as a team with in our group without fighting is what went well for us today, it allowed us to get done before class was over. What didn’t go well for us was we accidentally mixed up 2 of the ingredients and that caused us to have to slow down and regroup and power through our mistake and be able to finish before class was over. The thing I learned today was how to make the best cookies in the world, now I can make them for my friends and family to enjoy! The thing I would change is to be able to once again eat more of the cookies we made as they tasted so good and so soft. All in all today was awesome and the cookies tasted really good too.

Prep Time: 15 Min

Cook Time: 35 Min

Ready In: 1 Hr

Original Recipe Yield 24 bars

Ingredients

• 1/2 cup butter

• 1/2 cup unsweetened cocoa powder

• 2 cups white sugar

• 4 eggs

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

Directions

1. Preheat the oven to 375 degrees F.

2. Line a 9x13 inch pan with parchment paper. Lightly spray the parchment paper with cooking spray.

3. In medium saucepan over medium heat, melt butter.

4. Remove from heat and immediately stir in the cocoa.

5. In a large bowl, beat together the sugar and eggs. Stir in the melted chocolate mixture.

6. Combine the flour, baking powder and salt; stir into the batter.

7. Spread evenly into the prepared pan.

8. Bake for 35 to 40 minutes in the preheated oven, or until the top has crusted over. You want the tester to come out with a little batter on it, not completely clean.

9. Cool for a few minutes before cutting into bars.

Source: Allrecipes.com

Review: Today was a total success making the best brownies ever! We had a slow start and it hurt us as we ended up being the last group to have all the ingredients ready to be checked. All though we had a minor setback our speed and group work was what went well for us the rest of the day and we were able to get the brownies done on time. I learned how to make brownies for the first time, as I have never made brownies before so it was very good learning experience. The thing I would like to change is to be able to make the brownies bigger so that we could eat more of them as they tasted so good! All in all today was an excellent and the brownies tasted excellent too. Today was a really fun and educational day.

Prep time: 20 min. Cook Time : 8 min. Ready: 3 hours

Yield : 30 cookies

Ingredients

3/4 cup butter, softened

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth.

2. Beat in eggs and vanilla.

3. Stir in the flour, baking powder, and salt.

4. Cover, and chill dough for at least one hour (or overnight).

5. Preheat oven to 400 degrees F (200 degrees C).

6. Roll out dough on floured surface 1/4 to 1/2 inch thick.

7. Cut into shapes with any cookie cutter.

8. Place cookies 1 inch apart on ungreased cookie sheets.

9. Bake 6 to 8 minutes in preheated oven. Cool completely.

Review: Sugar cookies more like Christmas cookies if you ask me. These cookies looked and tasted great. Our speed was our greatest aspect allowing us to get done fast and have the opportunity to learn how to make icing for the cookies. What didn’t go well or us was when we were making the icing, we couldn’t get the color of the icing to the way we wanted it and although it didn’t extremely effect the finished product it was something that we would have liked to improve on. I extremely liked how we got the opportunity learn how to make icing, this will allow us to be able to decorate our sweets we make and eventually the cakes we make. One thing I would like to change is to use a different kind of food coloring so that our icing could have a more crisp and vibrant color instead of a dull plain color. I really like these cookies and how we were able to add our own decorations and looks to make these cookies our own.

Makes 3 dozen cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) white granulated sugar

1 large egg

3/4 teaspoons pure vanilla extract

1 1/3 cups (175 grams) all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 (75 ml) candied red cherries, chopped

Directions:

1. In the bowl of your mixer, beat the butter and sugar until light and fluffy (3-4 minutes).

2. Add the egg and vanilla extract and beat until incorporated.

3. In a separate bowl, sift or whisk together the flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until a dough forms.

4. Stir in the cherries until evenly distributed throughout the dough.

5. Place dough on a large piece of parchment or wax paper. Smooth and shape the dough into an evenly shaped cylinder that is about 10 inches long. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator to chill for at least three hours, or up to three days. The logs can also be frozen for about one month. If freezing, it is best to let the logs stand at room temperature about 15-20 minutes before slicing.

6. Preheat oven to 375 degrees F with the rack in the center of the oven. Line two baking sheets with parchment paper.

7. Using a thin bladed knife, slice the logs into 1/4 inch (5 mm) thick slices. Place the cookies on the prepared baking sheets, spacing about 2 inches (5 cm) apart. Bake for about 10 minutes, or until lightly browned. Remove from oven and cool completely on a wire rack. Store at room temperature for about five days or baked cookies can be frozen for a couple of weeks.

Review: These cherry ice box cookies were something different, they tasted so good and were fun to make to. What went well was that we cut the cherries up small enough so there was enough to balance out the dough. This helped us in making sure that all the cherries weren’t in one part of the dough and not the other. What didn’t go well was that when we were cutting the dough into uniform shape, they king of got squashed a little bit causing them to not have as nice of an appealing look, although it didn’t harm the overall taste it was a bit of an eye sore. We learned to today that you can make certain cookies that you can refrigerate and cook later. This allows us to be able to make fresh cookies fast all the time. The one thing I would change is to find a better way to cut up the cookies so that the appearance doesn’t get squashed. All in all these cookies were fun to make and had a nice sweet taste to them!

Ingredients:

¾ c. margarine

1 c. white sugar

1 egg

¼ c. molasses

2 c. flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

½ tsp. cloves

1 tsp. ginger

Directions:

1. Cream margarine and sugar in a large bowl.

2. Add egg and molasses to creamed mixture.

3. In a medium bowl, combine flour, baking soda, salt, cinnamon, cloves, and ginger.

4. Add dry ingredients to creamed mixture and stir.

5. Roll dough into 24 balls.

6. Roll balls in sugar.

7. Refrigerate for a few minutes.

8. Bake 350 degrees for 10 minutes.

Source: A. Carnegie

Review: Ginger snap cookies are my new favorite cookies. These cookies were so soft and chewy, they tasted amazing. What didn’t go well today was once again we accidentally spilled one of our ingredients all over the counter. After a few minutes of cleanup we were still able to get back on track and finish on time. What went well was our team work, although we had a little mistake we were able to pull together and get everything done on time and to perfection. What we learned a new way to check if the cookies are done baking. This will allow us to be able to make sure our cookies are baked to perfection. What I would change is make the bake time longer on the recipe as the time on it is not very accurate and could cause for cookies to be under baked. All in all these cookies tasted amazing and looked good too!