In-depth post #4

As stated in my last post, I only baked once these past two weeks. But just because I didn’t bake much, doesn’t mean I didn’t bake good food! Check out these oatmeal cookies that I made from this recipe:

http://www.theglutenfreevegan.com/2012/10/traditional-oatmeal-cookies-gluten-free-vegan/

All the ingredients needed for this recipe. I added some dark chocolate hemp protein to increase flavor and nutrients (Not pictured)
Combining all of the ingredients except the baking soda.
After adding the baking soda, water and mixing.
The mixture after 3 hours in the freezer, just before it goes into the oven.
The result after 10 min of baking! ( An oversight was the fact that I didn’t have baking parchment, so i had to use aluminum foil. As a result, the bottom was slightly burnt and the rest of the cookie was uncooked.)

Review: The cookies tasted great. I think that the flavor of hemp protein really helped the taste. Before baking, I asked my sister what flavor of hemp protein to put in. The choices were: Dark chocolate, Blueberry raspberry, and vanilla. My sister suggested dark chocolate, so these cookies were technically chocolate chip cookies without the chip.The main problem with the cookies were that they were uncooked every after baking. The reason for this was because I had to use aluminum foil instead of baking parchment. Also, the cookies ended up in balls because I didn’t add enough water to compensate for the hemp powder I added in, so they didn’t stick together very well. Because these tasted so good, I might make a batch every 2 or so weeks. I won’t post step by step pictures, but I will include a small paragraph displaying my result when I do make a new batch.

When I was talking with my mentor (Joyce) this past weekend, I asked her if she had any tips when it came to baking. As all I know about baking was learned from my home economics class in middle school, I learned quite a couple of things. For instance, as soon as I found my recipe, I wondered what kept the cookies from falling apart as there was no egg. When I asked Joyce what makes cookies stick together, she said that it was the margarine and sugar that makes cookies stick together. I understood what she meant after I baked my first batch and found out that they didn’t stick together very well. For my cookies, I wanted to slightly alter the recipe a little bit (Adding the hemp protein). I thought I had a sufficient level of skill to add some more water to match the powder. I asked Joyce for her opinion on this, she said that I might want to wait on altering the recipes for now as she thought I was not at a high enough level of skill. We decided finally that I could add the powder as long as my sister supervised how much extra water I added.

As Joyce and I get to know each other better, I’m glad to say our value and beliefs are the same. (I think it’s because Joyce is good friends with my sister, and I share some qualities with my sister). As we were ending our conversation, I asked Joyce if there was anyway I could improve my baking skills without actually baking (because I only bake once a week). Joyce said the best way to improve is to practice, which I suppose is true. Luckily, my Foods 9 class is starting to pick up and I am getting some practice from there too!

Thanks for reading this In-Depth post, I hope to see you guys again in 2 weeks for my next post! (SPOILER: There may be muffins and other treats involved)

One thought on “In-depth post #4”

  1. I would love to taste some of your cookies! Why are you only baking once a week? You are realizing that if you make substitution it may or may not work out at all!
    Mulder

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