We will measure out all our ingredients together during class. Please make sure you have the following ingredients and equipment at your workstation before we begin class.
Day 1: Cookie Party
For this class, you will need the following equipment:
- Kitchen scale or measuring cups
- teaspoons
- Small ice cream scoop or utensil spoon
- A medium size bowl
- Small size bowl
- Kitchen aid or hand held blender (optional, you can mix this recipe by hand)
- Wooden spoon or rubber spatula
- Baking trays
- Parchment paper or not silicone mat (optional)
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
Coloured Oreo cheesecake cookie
- ½ cup or 4 ounces cream cheese, softened
- 8 tablespoons salted butter, at room temperature
- ¾ cup or 150g granulated sugar
- 1 cup + 2 tablespoons or 130g all-purpose flour
- 10 Oreo cookies, broken into pieces
- your choice of food colouring
Sprinkle Cookie
- ½ cup or 113g butter (softened at room temp)
- ½ cup or 100g granulated sugar
- 1 cup+ 1 tablespoon or 135g all purpose flour
- ½ teaspoon or 2g baking soda
- ½ teaspoon or 2g baking powder
- ½ cup or 60g of any type of sprinkle
- Add 2 tablespoons of cocoa powder if you want a chocolate base
Coloured Oreo Cheesecake Cookies- Recipe
Yield 2 dozen cookies
Ingredients
- ½ cup or 4 ounces cream cheese, softened
- 8 tablespoons salted butter, at room temperature
- ¾ cup or 150g granulated sugar
- 1 cup + 2 tablespoons or 130g all-purpose flour
- 10 Oreo cookies, broken into pieces
- Your choice of food colouring
Method:
- Preheat the oven to 350 degrees (F).
- In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
- Add the sugar and mix until combined. Add a few drops of food colouring and continue to mix.
- Add the flour in 2 portions, mixing on low speed, just until incorporated. Fold in oreos by hand until evenly distributed.
- Line a large baking sheet with parchment paper.
- Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
- If possible cool the cookies on the cookie tray in the fridge or freezer 10 minutes before placing them in the oven.
- Place the pan in the oven to bake for 10-11 minutes, or until golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
- Cool on the baking sheet for 10 full minutes before transferring to a cooling rack or plate to cool completely. Enjoy!
Sprinkle Cookies
Yield: 10-12 pieces
Ingredients:
- ½ cup or 113g butter (softened at room temp)
- ½ cup or 100g granulated sugar
- 1 cup+ 1 tablespoon or 135g all purpose flour
- ½ teaspoon or 2g baking soda
- ½ teaspoon or 2g baking powder
- ½ cup or 60g of any type of sprinkle
- Add 2 tablespoons of cocoa powder if you want a chocolate base
Methods:
- Preheat the oven to 350 degrees. Line two baking trays with parchment.
- In a large bowl, cream together the butter and sugar until light and fluffy with a stand mixer.
- Add the egg and vanilla; mix well for about 1 minute.
- In a separate small bowl, use a whisk to combine the dry ingredients; flour, baking soda, baking powder (cocoa powder if you are using it.)
- Add the dry ingredients to the butter/sugar mixture slowly. Stop mixing as soon as the flour is combined.
- Place the sprinkles in a bowl
- scoop the dough out and tightly press into a ball, ensuring the dough has no breaks and is smooth all around.
- Roll the ball into the sprinkles and be sure all the dough is coated. Place on a baking sheet with enough room so the cookies can spread.
- Bake for about 10-12 minutes or until the cookies have large cracks, puff up and slightly golden brown on the edges.
- Allow the cookies to fully cool on the tray
Day 2: Monkey Bread and Pizza
For this class, you will need the following equipment:
- Kitchen scale or measuring cups
- A couple of teaspoons
- A few medium size bowl
- Small size bowl
- Wooden spoon or rubber spatula
- Bundt pan, cake round or loaf pan
- Microwave safe medium size bowl
- A Whisk
- A Utensil spoon
- Baking sheet pan or round pan (for pizza)
- Cheese grater
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
Monkey Bread
- 385g or 2 ¾ cups of all purpose Flour (plus a little extra for dusting)
- 6g or 1 teaspoon of salt
- 31g or ¼ cup of icing sugar
- 12g or 2tsp + ¼ tsp Instant Yeast
- 120mL or ½ cup warm milk
- 3 large eggs
- 83ml or ⅓ cup of oil
Caramel Sauce
- ½ cup or 113g unsalted melted butter plus more for the pan
- ½ cup or 100g granulated sugar
- ½ cup or 100g packed brown sugar
- ⅓ cup or 70g sesame seeds
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
Pizza Dough
- ½ cup or 113g lukewarm water
- ¾ tsp or 2g active dry yeast
- 1 teaspoon or 5g salt
- 2 teaspoons or 7g olive oil
- ¾ cup- 1 cup or 165g- 180g Flour
- Tomato sauce
- Pizza toppings and cheese of your choice
Sesame Monkey Bread - Recipe
Yield 10 servings
Ingredients:
- 385g or 2 ¾ cups of all purpose Flour (plus a little extra for dusting)
- 6g or 1 teaspoon of salt
- 31g or ¼ cup of icing sugar
- 12g or 2tsp + ¼ tsp Instant Yeast
- 120mL or ½ cup warm milk
- 3 large eggs
- 83ml or ⅓ cup of oil
Method for dough:
- Warm milk to room temperature. Add Yeast and a pinch of granulated sugar, set aside to bloom.
- Combine flour, salt and icing sugar in a separate medium bowl.
- Add eggs, milk, and oil to the flour mixture and start to mix.
- Once your dough comes together into a ball, turn it out onto a table.
- Continue to knead until the dough is smooth and stretches a lot like bubblegum.
Caramel Sauce:
Ingredients:
- ½ cup or 113g unsalted melted butter plus more for the pan
- ½ cup or 100g granulated sugar
- ½ cup or 100g packed brown sugar
- ⅓ cup or 70g sesame seeds
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
Instructions for assembly:
- While dough is rising, grease a 12 cup bundt pan and set aside.
- In a medium bowl combine the granulated sugar, brown sugar, sesame seeds, cinnamon, and salt. Mix and set aside.
- In a small bowl melt butter. With your hands, pinch off 1 tablespoon pieces of dough and roll them into little balls. Coat each ball in the melted butter, then toss in the cinnamon mixer to generously cover.
- Layer the coated dough balls into the prepared bundt pan.
- Sprinkle over any remaining mixture and pour any leftover butter into the bundt pan.
- Cover with plastic wrap and let the dough and let the dough rise at room temperature for 20 minutes.
- Preheat the oven to 350F.
- Bake the monkey bread until the top is golden brown and puffy, about 35 minutes.
- When the monkey bread is done baking, be sure to flip it out of the pan while it's still hot.
Pizza Dough
Yield: 1 10- 12’’ pizza
Ingredients:
- ½ cup or 113g lukewarm water
- ¾ tsp or 2g active dry yeast
- 1 teaspoon or 5g salt
- 2 teaspoons or 7g olive oil
- ¾ cup- 1 cup or 165g- 180g Flour
- Tomato sauce
- Pizza toppings and cheese of your choice
Method:
- Dissolve the yeast in lukewarm water and olive oil.
- Add the flour and salt starting with 165g flour and adding more as necessary to make a soft, smooth dough.
- Knead the dough with your hands until it's smooth and elastic, about 5 to 7 minutes.
- Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 hour or until it doubles in size.
- Stretch out dough to pizza shape. Add sauce and whatever toppings you would like
- Cook at 400F for 15-20 minutes.
- Let cool slightly then enjoy!
Day 3: Scones and Lemon Curd
For this class, you will need the following equipment:
For the scones:
- A scale or measuring cups and teaspoons
- A large bowl
- A whisk
- A utensil fork
- A baking tray
- A pastry brush
- ¼ measuring cup to portion scones or medium size ice cream scoop
- A cheese grater (optional)
- Some parchment paper (optional)
For the lemon curd:
- heavy bottom medium pot (double layered)
- liquid measuring cup
- scale or measuring cups and teaspoons
- whisk
- rubber spatula or wooden spoon
- zester or grater
- paring knife
- cutting board
- medium size bowl
- plastic wrap
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
Fruit or Nut Scones:
- 3 cups of All Purpose Flour or 361g
- ⅔ of a cup of sugar or 132 g
- 1 tablespoon of baking powder or 12 g
- ¼ teaspoon of kosher salt
- ⅔ cup of cold unsalted butter or 142 g
- 2 cups or 340 g any fruit and or nuts, your choice
- 1 cup heavy cream or 242 g
- 1 large egg with a touch of water for egg wash
For the Lemon Curd:
- ¾ cup sugar or 150 g
- Grated zest of two lemons
- 4 egg yolks or 70 g
- 1 large egg or 50 g
- ¾ of a cup of fresh lemon juice or 170 g (5 to 6 large lemons)
- ½ teaspoon of kosher salt
- ½ of a cup unsalted butter or 113g (cut into 1/2 inch pieces and chilled)
- 1 teaspoon Vanilla extract
Scones and Lemon Curd - Recipe
Fruit or Nut Scones:
- 3 cups of All Purpose Flour or 361g
- ⅔ of a cup of sugar or 132 g
- 1 tablespoon of baking powder or 12g
- ¼ teaspoon of kosher salt
- ⅔ of a cup cold unsalted butter or 142g
- 2 cups or 340g any fruit and or nuts, your choice
- 1 cup heavy cream or 242g
- 1 large egg with a touch of water for egg wash
Method:
- Preheat your oven to 400°F with racks in the upper and lower thirds. Line your baking sheet with parchment paper.
- In a large bowl whisk together the flour granulated sugar baking powder and salt.
- Grate the cold butter into the flour mixture and toss for the butter pieces are coated with flour. Add the fruit and nuts and toss gently to combine.
- Make a well in the centre of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine. Then need gently to ensure everything is evenly moistened.
- Scoop ¼ cup mould of the dough onto the prepared baking sheets leaving at least 1 inch between them.
- Brush the tops of the scones with egg wash. Bake the scones, switching the sheets from front to back in top to bottom at the halfway mark, for 20 to 22 minutes until the tops and edges are golden brown. The scones can be served warm or at room temperature.
Lemon curd recipe:
- ¾ of a cup of sugar or 150 g
- Grated zest of 2 lemons
- 4 egg yolks or 70 g
- 1 large egg or 50 g
- ¾ of a cup of fresh lemon juice or 170 g (5 to 6 large lemons)
- ½ a teaspoon of kosher salt
- ½ a cup of unsalted butter or 113g (cut into 1/2 inch pieces and chilled)
- 1 teaspoon Vanilla extract
Method:
- In a small heavy bottom saucepan combine the sugar and lemon zest. Use your fingertips to massage the zest into the sugar until the mixture is fragrant and looks like wet sand.
- Add the egg yolks and whole egg to the pan and whisk vigorously, making sure no unincorporated sugar is trapped around the sides, until the mixture is very pale, light in texture, and thick, about two minutes.
- Slowly stream in the lemon juice, whisking constantly and scraping around the sides, until the mixture is smooth.
- Whisk in the salt. Place the saucepan over medium low heat and cook, whisking constantly until the curd turns opaque yellow, it’s thick enough to coat the back of a spoon, and barely hold the mark of the whisk.
- Immediately remove the saucepan from the heat.
- Whisk in the butter one piece at a time, waiting for each piece to disappear into the curd before adding the next, until all the butter is incorporated and the mixture is smooth.
- Whisk in the vanilla.
- Scrape the curd into a medium glass or plastic bowl or a container and press a sheet of plastic wrap directly onto the surface, this will prevent a skin from forming.
- Refrigerate until the curd is cold and set, at least 3 hours.
Day 4: Pie Cookies and Bagels
For this class, you will need the following equipment:
- A scale or measuring cups
- A couple of Measuring teaspoons
- 2 medium to large bowls
- 1-2 medium bowls
- 1 small bowl
- Plastic/saran wrap
- A bench scraped or chef's knife
- Some parchment paper (optional)
- baking tray(s)
- A pastry brush
- A Rubber spatula
- Bread knife
- Deli, spreads, or any cheese you want to put on your bagel sandwich for lunch
- Rolling pin
- Round or square cookie cutters
- Small pot (for ganache)
- Pastry brush
- Butter knife or small offset spatula
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
Pie Cookies
Ingredients:
- 1 ¼ cup or 150g Flour½ tsp granulated sugar
- ½ cup or 113g cold unsalted butter
- ¼ cup or 50ml ice cold water
- 1 Egg + 2 tablespoons water for egg wash
Dark Chocolate Ganache
Ingredients:
- ½ cup or 100ml heavy cream
- ½ cup or 70g dark chocolate
Bagels:
- 2 cups or 240g flour + extra flour for dusting
- 2 cups or 500ml 2% Greek yogurt
- 2 teaspoon salt
- 1 Tablespoon of baking powder
- Egg wash (1 egg with 2 tablespoon of water)
- Everything bagels seasoning, sesame seeds, poppy seeds, salt, caraway, any toppings you would like to put on your bagels
Bagels - Recipe
Yields 8
Ingredients:
- 2 cups or 240g flour + extra flour for dusting
- 2 cups or 500 ml of 2% Greek yogurt (if you use a lower percentage of fat you will need more flour on hand)
- 2 teaspoon salt
- 1 tablespoon baking powder
- egg wash (1 egg with 2 tablespoon of water)
- toppings such as poppy seeds, sesame seeds, etc
Method:
- Preheat your oven to 375F.
- Add flour, baking powder, and salt to a bowl, mix together. Add yogurt to bowl, stir until combined.
- Sprinkle extra flour on your counter, pour dough on top.
- Start kneading gently. If the dough is sticking to your hands, sprinkle in some flour a little at a time until your dough is soft and smooth. It should not be sticking to your hands.
- Once smooth, shape into a nice ball and cut into 8 equal pieces.
- Take one piece and roll it into your hands until you have a thick rope, then make your bagel shape by pinching the 2 ends of the rope together.
- In a small bowl, beat your egg with a small amount of water.
- Place formed bagels on a baking sheet lined with parchment paper, take pastry brush and brush each bagel with your egg wash.
- Sprinkle your bagels with sesame, poppy seeds, etc and bake for 20-25 minutes.
- They are done when they are puffed up and golden brown. Let cool before enjoying.
Pie Sandwich Cookies - Recipe
Yield 15 sandwiches
Ingredients:
- 1 ¼ cup or 150g Flour
- ½ tsp granulated sugar
- ½ tsp kosher salt
- ½ cup or 113g cold unsalted butter
- ¼ cup or 50ml ice cold water
- 1 Egg + 2 tablespoons water for egg wash
Method:
- In a medium sized bowl, combine the flour, sugar, salt, butter.
- Rub the butter into flour until reduced to pea sized crumbs, you can also use a cheese grater to do this.
- Sprinkle cold water over the flour mixture and mix together by hand until it just comes together and the dough looks marbled.
- Preheat the oven to 450F.
- Transfer dough to a table top and shape into a thin disc. Cover tightly with plastic wrap and allow to rest in the freezer for at least 15 minutes before rolling.
- To roll out the dough lightly flour your work surface and place the unwrapped pie dough in the centre.
- Roll out dough to about 0.5cm thick. Once at the desired thickness, use a 2'' round cutter to cut out rounds and place them on a parchment lined baking sheet.
- Brush pie dough with egg wash and transfer to the oven to bake for 10- 15minutes.
- Pie cookies will be golden brown when ready. Once out of the oven, let them cool while you prepare your fillings.
Dark Chocolate Ganache
Ingredients:
- ½ cup or 100ml heavy cream
- ½ cup or 70g dark chocolate
Method:
- Chop chocolate and place in a heatproof bowl.
- Scald cream over stove top on medium high heat (do not boil). Pour over chocolate and let stand 2 min, stir to incorporate.
- Allow to cool in fridge before filling pie cookies
How to assemble cookies:
- Place half of the baked pie crust cookies bottom side up, on the baking sheet. Use a knife to spread a teaspoon of filling onto each round.Top each with another cookie and gently press together to sandwich the cookie.
- Pie sandwich cookies are best eaten the day they are assembled. Store any leftovers in the fridge in an airtight container.
Day 5: S'mores Pie
For this class, you will need the following equipment:
- Pie plate (9" works best)
- A few bowls
- A pot (s)
- Measuring cups
- Measuring spoons
- A spatula
- A few large bowls
- A whisk (s)
Don’t forget to look in the pantry for the following ingredients, or add them to the grocery list:
For the Crust:
- 7 tablespoons butter (melted)
- 1 ½ cups or 150g graham cracker
- 2 tablespoon brown sugar
For the Filling:
- 1 ¾ or 245g cups dark chocolate (you can use semisweet or bittersweet callets, chocolate chips or bar chocolate chopped)
- 1 cup or 250ml Heavy cream
- ½ teaspoon of vanilla extract
- ⅛ teaspoon of salt
- Store bought marshmallows
S’Mores Pie - Recipe
For the Crust:
- 7 tablespoons butter (melted)
- 1 ½ cups or 150g of graham cracker
- 2 tablespoon brown sugar
Instructions:
- Melt the butter.
- Combine melted butter with graham crumbs and brown sugar.
- Mix well.
- Press into the pie shell evenly.
- Bake for 8-10 minutes at 325 degrees.
For the Filling:
- 1 ¾ Cups or 245g of dark chocolate (you can use semisweet or bittersweet callets, chocolate chips or bar chocolate chopped)
- 1 cup or 250ml of heavy cream
- ½ Teaspoon vanilla extract
- ⅛ Teaspoon salt
Method:
- Put the chocolate in a bowl.
- Warm cream to a soft simmer.
- Add the salt and vanilla to the cream.
- Pour the cream over chocolate.
- Let it stand for 2-3 minutes for the chocolate to melt, then whisk until it comes together.
- Pour into the prepared pie shell.
- Add marshmallows to the top of the pie.
- Turn your oven to broil, let the marshmallow become toasty in your oven.
- The pie will need to set for 2-3 hours before cutting and serving.
- ENJOY!
