Meet Sohan, my new partner in crime! This week we were given the conventional chocolate chip recipe. We made the cookies 6 different ways. With each step and batch, we changed one ingredient to see how the cookie tasted with a healthy replacement. We progressively made the cookies more health supportive, arriving at completely vegan by the last (and best!) one.
Conversions: We used Whole wheat pastry flour in place of bleached white all-purpose.
We used Coconut sugar in place of white cane sugar.
We used Maple crystals in place of brown sugar.
We used an Arrowroot slurry (combine 2 tablespoons of arrowroot with 3 tablespoons of cold water) in place of egg.
We used solid coconut oil (softened) in place of butter.
We used vegan chocolate chips in place of Nestle.
While each conversion the cookies looked different, but they all tasted very good!!!!
For Cake baking, on day one each student was given their own cake recipe. Mine was the Spiced Carrot Cake! It was pretty involved with different categories and steps: 8 dry ingredients mixed with 4 wet ingredients, & then additional 2 cups shredded carrots and 1.5 cups of walnuts which I toasted and coarsely chopped.
On day 2 we had a cake decorating demo & then we took off running to finish our cakes. Each student had to make 2 different frostings. We could decorate in any way we liked. My frosting is a cream cheese frosting — rich & tasty! The sides are actual crumbs from the cake — I carefully sliced off the very top of my cake (which was dome shaped). I then put it in a Vitamix and coarsely chopped, before placing it on the side as a tasty decoration! Notice the succulent sliced oranges on top. They are also in the middle layer. Delicious!
Kitchen 20 is an awesome and talented group of students!
Here we all our with Chef Jay. I think we all felt pretty proud to accomplish this in 2 days!
