Cranberry Orange Scones

January 28, 2018January 22, 2018 ~ Max ~ 1 Comment

These were again created off the same favourite base scone flavour. They truly work with any combination of flavour and are a great snack to keep on hand.

Make ahead and freeze the dough for a quick and fresh treat.

Thanks AH for the flavour suggestion and the help making these.

Ingredients:

For the scone

2 cups (240 g) all-purpose flour (plus extra for counters)
6 tbsp. (75g) granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
zest of one orange
1/2 cup (115 g) unsalted butter, frozen (I throw it in the freezer ice drawer about 20 mins before I start making the scones, and take it out only when I’m ready to use it)
scant 1/2 cup heavy cream (I use 35% Cooking Cream)
1 tsp. pure vanilla extract
1 large egg

For the glaze

1 cup (120 g) confectioners’ sugar
2-3 tbsp fresh orange juice

Directions:

Mix the the first 5 ingredients (flour, sugar, baking powder, salt and orange zest) in a large bowl.

Grate frozen butter (simplest to use food processor). Add butter to flour mixture and combine with pastry blender or fork. Mix until flour is combined and no larger than pea sized amounts remain.

Create a well in the centre and add cream, vanilla and an egg.

Mix wet ingredients in the well with a fork. Combine dry and wet ingredients with a spatula.

Shape and slice the dough exactly as done in Earl Grey Scones with Vanilla Glaze.

Bake for 12-17 minutes (15 minutes works perfectly for me).

Science Fact of The Week

A single orange can contain 75% of the recommended dose of vitamin C. Maintaining regular doses of vitamin C can be preventative of cancer and cardiovascular disease. Last year I wrote a literature review of vitamin C and cancer, looking at its use even as a cancer treatment. To get some extra vitamin C, you can eat the extra orange left after juicing! Contrary to popular belief, vitamin C is actually higher in other natural food such as red and green peppers!

Soft Pretzels

January 14, 2018January 9, 2018 ~ Max ~ 1 Comment

I was once stuck in the LaGuardia airport for 8 hours, and since the Air Canada terminal barely had anything aside from an Auntie Anne’s Pretzels I was limited in my dinner options. I would probably say this was the beginning of my soft pretzel addiction. I later made them for the first time on National Pretzel Day (April 26 for reference) and have since used this recipe to make pretzels for any random occasion.

When making my last batch I actually made an error. I placed the dough in the mixmaster bowl and covered it with a damp cloth to rise, and put it in the oven (off) so it was in a warm dark place. I later turned the oven on to preheat (for something else) and forgot the dough was in there. 30 minutes later I realized the rising dough in the bowl was beginning to bake. I have since learned to check if anything is in the oven before preheating it.

Anyways, I’m sure I’m boring you with my stories about pretzels, let’s get to the recipe. Try this with half multigrain flour for a bit of a more nutritious option.

The base recipe comes from Baker By Nature (adapted).

Ingredients:

For the Dough:

1 1/2 cups very warm water
1 Package Rapid Rise Yeast
2 tbsp sugar
2 tsp salt
4 and a 1/2 cups bread flour (optional to make 2 and 1/2 cups of it with multigrain bread flour)
6 tbsp margarine, softened

For the Cooking Liquid:

8 cups water
1/2 cup baking soda

Egg Wash

1 large egg, beaten
1 tbsp water
1/4 tsp salt

Toppings

Flaked Sea Salt

Directions:

Combine water, sugar, and salt in a bowl. Sprinkle with yeast and let stand for 10 minutes (until foamy).

In a stand mixer with hook/dough attachment add flours, margarine and yeast mixture. Mix until combined and dough is kneaded (10-12 minutes).

Transfer the dough to and oiled bowl and let rise for one hour (doubled).

Preheat oven to 450˚F and line two baking sheets with parchment paper.

In a large wide pot bring water and baking soda to a boil.

Divide dough into 8 pieces, then divide each in half to create a total of 16 pieces. Roll each ball of dough into a strand (approximately 3/4-1 inch thick).

Shape the dough into a “U”.

Fold the right edge towards the left 1/3 of the strand.

Fold the left edge towards the right 1/3 of the strand.

Fold the end of each dough under the pretzel.

Place the shaped pretzels in the boiling water for 20-25 seconds.

Brush the pretzels with egg wash and sprinkled with flaked sea salt.

Bake for 10-13 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.

The dough freezes well once shaped and can be used at a later date. Allow to defrost and continue from boiling baking soda mixture.

Science Fact of the Week:

Although I’ve always used yeast in baking, it wasn’t until grade 12 that I understood how it works. Yeast are small single cell organism that make the dough rise by metabolizing simple sugars. Carbon dioxide and alcohol (not in alcoholic levels) are released into the dough to make it rise. This is used to help bake breads, cinnamon rolls, pretzels and even pizza dough.

Gingerbread People

December 31, 2017December 30, 2017 ~ Max ~ 2 Comments

Tis the season for gingerbread men and women, so we thought we would share our favourite recipe. This has been tweaked from the original (added espresso powder and vanilla extract) and works perfectly. Decorated with royal icing, people will be asking you where you bought them.

Ingredients

1/2 cup granulated sugar
1/2 cup margarine or butter, softened
1 large egg
2/3 cup molasses
1 tsp vanilla extract
3 cups of all purpose flour
1/2 tsp salt
3/4 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp espresso powder (optional)

For the Royal Icing

2 tbsp meringue powder
1 lb icing sugar
6 tbsp water

Directions:

For the Cookies:

Preheat oven to 350˚F.

Cream the margarine (or butter) and sugar in an electric mixer.

Add egg, molasses and vanilla. Beat well.

Add in the dry ingredients (remaining ingredients) and mix slowly at first.

Once incorporated, increase the speed of the mixer until a dough is formed. Scrape down the edges and mix again. It should be sticky.

Shape the dough into two discs and wrap in plastic wrap. Refrigerate for minimum 2 hours, and up to 3 days.

Roll out the dough onto a lightly floured surface. Use a gingerbread cutter to shape. Use a spatula transfer the gingerbread to a lined baking sheet.

Place baking sheet with gingerbread men in the refrigerator for 30 mins. This allows the dough to maintain its shape when baking.

Bake for 8-14 minutes (depending on the size of your gingerbread cutter). I used a small one, and my cookies baked for 9 minutes. They are done when they are just beginning to brown and are firm.

For the Icing:

Sift the sugar and meringue powder into bowl of electric mixer with a paddle attachment. Add water and beat until it has soft peaks.

I like to ice the gingerbread men using ziplock bags and multiple colours. I transfer spatula-fuls of icing to a ziplock, add food colouring, and then seal. I mix it around in the ziplock and then slice a tiny piece of the edge to create a make-shift piping bag.

I use white icing to draw all the faces first. Feel free to get creative and draw emoji faces (Thanks RT for that idea). I’ll then use different colours to add gum-drop buttons, ties, bowties, draw outlines and any other designs. Be creative!

Domestic Goddess lovingly refers to these as Menchies (little people). They are great.

Science Fact of the Week:

Like me as a kid, you may be asking – what on earth is molasses? Molasses is a byproduct of refining cane sugar. It comes from crushed sugar cane. It comes in multiple forms: light, dark, molasses, blackstrap, sulphured and unsulphured. We use unsulphured molasses, meaning it has no sulphur dioxide added to it. Molasses is very high in sugar, but it is unlike refined sugar in that it contains some vitamins and minerals, including vitamin B6, calcium, potassium, copper, iron, magnesium, manganese, and selenium.

Multigrain Challah

December 17, 2017December 15, 2017 ~ Max ~ Leave a comment

Now it’s my turn to have my hand at the Challah game. This one is adapted from Norene’s Prize Winning Challah. I started making this challah in my second year of university, and it has been a hit! It is super forgiving and doesn’t require any fancy machinery.

As for the flour, this can be done with regular best for bread flour however I prefer multi-grain to give it some extra nutrients. I originally found this multi-grain flour (Best for Bread Multigrain by Robin Hood) at Walmart. However, my local Walmart did not have it in stock. After getting a tooth implant the day prior, I spent 2.5 hours hunting around grocery stores and eventually (after calling) found it at Real Canadian Superstore.

I reset my phone after making this recipe and lost some of the progress pictures. I apologize for the trouble! Now, for the recipe!

Ingredients:

1 tsp sugar
1 tsp honey
1/2 cup warm water (105 to 115°F)
1 package quick rise yeast (1 Tbsp)
1/2 cup canola/vegetable oil
1/2 cup warm water
1/4 cup sugar
2 tsp salt
2 eggs
2 cups of multigrain best for bread flour
2.5 cups of white best for bread flour

For the egg wash:

1 egg yolk, beaten
1 tsp water
1 tsp honey

For the Topping:

Option A: Sugar Crumb Coating:
4 tbsp. margarine, semi-melted
3/4 cup flour
2/3 cup sugar

Option B: Old-Fashioned Rolled Oats

Option C: Sesame Seeds

Directions:

Dissolve sugar and honey in warm water in a large bowl. Sprinkle the yeast on top and leave for 10 minutes before mixing.

Add oil, warm water, sugar, salt, eggs, and the multi-grain flour. Beat well. Gradually add the remaining flour. The dough should be slightly sticky to the touch.

Knead the dough for 10 minutes (or mix all ingredients in the electric mixer with a dough hook) until smooth and elastic. I find I have to add quite a bit of flour to prevent the dough from sticking.

Grease a large bowl with canola oil and turn over the dough so all sides are lightly greased. Cover with a cloth and leave in a warm dark place for 1.5-2 hours (I like to use an oven that has been off for at least a couple hours).

(Dough may also rise in the fridge; and will last 3 days before shaping and baking).

Punch down and let rise again until doubled (45 minutes)

The dough can be divided in half to make two challahs (3-piece braid), or one large challah (6-piece braid)

To shape (6 piece bread): Divide dough in half, then divide each half into thirds.

Roll out each dough ball into a long strand.

Join all strands together at the top and weave the far right strand over the next two strands, under the third and over the last two.

Once shaped it can be placed in the fridge overnight. If you chose to do this, take the dough out of the fridge and let rise for 3 hours before baking. Or if you are baking the same day:

Preheat oven to 400˚F

Transfer to parchment paper and cover with a towel. Allow to rise for 1 hour.

Prepare topping (for streusel mix all ingredients in a bowl). Brush challah with egg wash and then sprinkle with topping.

Bake for 30 minutes, until golden brown. Cover with foil for the last 5-10 minutes if it is browning too quickly. (If two smaller challahs, 25 minutes.) Dough will sound hollow when tapped with your fingers

This recipe is easily doubled and and is great for a shabbat dinner or regular Wednesday night (as I had made this challah for).

Science Fact of the Week:

Multigrain bread is made from more than one grain. This flour contains whole grains which is important to consider for their added health benefits. Whole grains are a source of dietary fibre. This extra fibre (compared to white bread) can help lower blood sugars and aid digestion. Whole grains also contain many added minerals and nutrients.

Cake Pops

December 3, 2017November 29, 2017 ~ Max ~ Leave a comment

For any family event my go to dessert is a cake pop. I make 3-4 different kinds, and have mastered the technique over the last 5 years. This recipe is a lot of work and requires patience, but the pay off is worth it. Make these and the number one question you get will be “where did you buy them?”

Buckle down and get ready for the ride, this post is a long one. Clear some freezer space and head to Michael’s with a shopping list in hand.

Supplies

Cake pop sticks
Cake pop treat bags with twist ties
Candy melts, any colour
Foam blocks
An opaque bucket – such as this one, but any canister you want to place the cake pops in for decoration
Optional: ribbon for decoration of canister and/or cake pops

This recipe is going to follow an untraditional format from previous ones. Instead of including the ingredients/directions for the cake, I’ll be providing the assembly instructions. These cake pops can be made with any cake and any frosting. The choices are endless and it is up to you! I’ve made red velvet with cream cheese frosting, green tea cake with cream cheese frosting, chocolate cake with chocolate frosting, chocolate cake with espresso frosting, vanilla cake with chocolate frosting, vanilla cake with vanilla frosting and even cookie dough.

This recipe is comprised of pictures of many different samples, however the classic favourite in our house is chocolate with espresso frosting. Please note: if you are making cookie dough, try this recipe and don’t include any frosting. Skip straight to rolling out the balls once you’ve prepared the raw dough. A shout out to SA for helping prep these. She helped make these cake pops right after designing our incredible logo.

Ingredients:

1 recipe chocolate cake
1/2 recipe espresso frosting

Directions

1) Prepare cake in a 9×13 pan and allow to cool.

2) Carefully trim top and sides of cake to remove any “crunchy” exterior

3) Prepare a 1/2 recipe of frosting

4) Place cake in a large bowl and add 1-2 cups of frosting and mix with your hands (varies depending on moisture level of cake). You want the cake pop to be able to stick together when rolled into a ball. Ensure that you add enough frosting so they don’t crack and crumble.

5) Scoop a heaping tablespoon of cake from the bowl and roll into an even ball. Repeat until all dough is finished. This picture is from the vanilla cake pops, however the chocolate would look very similar.

6) Place balls on parchment on a cookie sheet and place in the refrigerator for 30-60 minutes.

7) Take balls out of fridge and melt a bowl of candy melts in a bowl (any colour)

8) Dip a lollipop stick into the melted chocolate, and then put it into the cake ball. Place the stick into the foam block to support it.

9) Put the cake pops (with foam blocks) in the freezer for 1-2 hours

10) Melt more of the candy melts (a full bowl) – can be done on the stove or in the microwave (any colour)

11) Dip the frozen cake pop into the melted chocolate and twist it so it is completely covered. Since the cake is frozen, it will harden quickly. Optional: cover the outside in sprinkles

12) Place the stick back in the foam block and allow it to harden completely in the freezer.

13) Optional: You can decorate the cake pops by melting a different colour candy melt. Place a small amount of the candy melt in a ziplock back. Seal it and place it in a large bowl of hot water. Once melted, cut a small tip off the corner and drizzle onto the cake pops.

14) Once the cake pops are prepared, slide them into the treat bag and close with a twist tie. Optional: Add a ribbon for decoration.

15) Place a foam block in the container (cut to size). Arrange the cake pops into a bouquet in the container. Optional: Add a ribbon to the outside for decoration.

Congrats! You made it to the end! This recipe is intensive, but a unique one. Give it a shot and it will be worth it.

Science Fact of the Week:

Our science fact of the week has to do with gravity and temperature. These cake pops are very temperamental. If you make them too large, they will be heavy and will fall off the stick. As the saying goes, what goes up must come down. Let’s just hope it comes down into our stomachs. As well, ensure that you are allowing the cake pops to cool between steps so that the balls and chocolate harden. This will ensure their stability on the sticks.

Apple Pie

November 5, 2017October 30, 2017 ~ Max ~ 4 Comments

Now that the weather is finally starting to get cooler, it’s the perfect time to pick apples (or go to the grocery store and buy them). We picked up some Spy and Cortland apples, both of which are great for baking as they retain their shape and crunch.

This apple pie is a bit of a concoction, and we tested out some cool tricks to make the pie crust flakey. After a couple attempts, it worked perfectly. The secret is the use of apple cider and apple cider vinegar.

This pie is dairy free, and can be vegan if you swap out the egg wash for melted margarine.

Ingredients:

For the Crust:

4 cups cake and pastry flour
12 tbsp. apple cider (cold) – Can be purchased at the grocery store. If unavailable you can substitute for ice water.
2 tsp. apple cider vinegar
4 tbsp. powdered sugar
1 tsp. salt
3/4 cup margarine
3/4 cup coconut oil

For the Filling:

8 cups of thinly sliced apples (about 8 medium or 6 large)
1 tbsp. fresh lemon juice
2/3 cup sugar
3 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. salt

For the Egg Wash:

1 large egg white, lightly beaten – swap for melted margarine to make this recipe vegan.

Directions:

Preheat the oven to 450˚F.

Combine 1 cup flour, cider and vinegar in a small bowl.

In a large bowl, combine remaining flour, powdered sugar and salt.

Add coconut oil and margarine (cut into small pea sized balls). Cut into flour mixture with a pastry cutter.

Add wet ingredients to this mixture.

Divide dough in half and cover each with plastic wrap. Chill in the fridge for 10 minutes.

To prepare filling, cut apple into a large bowl and add remaining filling ingredients.

Roll out (on a floured surface) 1 of the divided pie crusts to approx. 1/8 inch thick (large enough so there is overhang off the edge of the pie plate.

Cut off the excess dough and design the edges however you would like. Here I pinched the edges.

Put the filling in the pie crust.

Roll out remaining dough and cut into 1/2 inch strips. Weave together to create a lattice. Alternatively you can roll out the dough and place on top. If you choose this method, ensure that you cut holes in the top to let steam escape.

Brush pie with egg wash (or melted margarine)

Bake at 450˚F for 15 minutes before changing the temperature to 350˚F. Bake for an additional 35-50 minutes (until golden brown)

Feel free to use extra pie dough for design or to make mini pies in ramekins. For mini pies, change additional baking time to 25-30 mins.

Enjoy this delicious fall dessert with a side of vanilla ice cream.

Science Fact of the Week:

Our science fact this week relates to the use of different kinds of apples. Three apples that are great for pies are Spy, Cortland or Granny Smith apples. The texture of the apple is the most important. Macintosh are great for eating, but won’t suit the right texture for pie. You want to avoid apples that will get soft.

Matcha Green Tea Scones

October 22, 2017 ~ Max ~ Leave a comment

As you may remember, I had a bit of a scone obsession this summer. In addition to the earl grey scone, I created another tea infusion using matcha (green tea).

Similar to the earl grey scones, it is important to work with grated frozen butter. I use the food processor to grate the butter quickly, but it can also be done by hand.

Ingredients:

For the Scones:

2 tbsp. boiling water
2 + 2 tbsp good quality matcha green tea powder (I use David’s tea Vanilla Matcha)
2 cups (240 g) all-purpose flour (plus extra for counters)
6 tbsp (75g) granulated sugar
2 and 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (115 g) unsalted butter, frozen (I throw it in the freezer ice drawer about 20 mins before I start making the scones, and take it out only when I’m ready to use it)
scant 1/2 cup heavy cream (I use 35% Cooking Cream)
1 tsp pure vanilla extract
1 large egg

For the Glaze

1 cup (120 g) confectioners’ sugar
2-3 tbsp milk
1/2 tsp pure vanilla extract (or 1/2 of a vanilla bean, seeded)

Directions:

Preheat the oven to 400˚F.

Mix the boiling water with 2 Tbsp. of green tea using a whisk. Let it sit on the counter to cool down.

Take the other two tbsp. of tea and mix with the next 4 ingredients (flour, sugar, baking powder and salt) in a large bowl using a whisk.

In a small bowl, whisk the scant 1/2 cup of heavy cream, vanilla, matcha concentrate and egg.

Grate the butter (by hand or in the food processor) and add to dry ingredients. Use a pastry cutter (or fork) to incorporate.

Pour wet ingredients over the butter mixture and incorporate with a rubber spatula. Make sure not to over-work the dough.

Flour a work surface to place your dough on. Shape the dough into a long rectangle (as pictured here).

To cut the scones, look at the instructions with the earl grey scones.

Bake scones for 12-17 minutes. 15 minutes usually works perfectly for me.

If you want scones on demand, these freeze well (pre-cut) in an air-tight container. Ensure that scones are not touching each other (divide with parchment). They can be stored in freezer for a few weeks before baking. Add two minutes to baking time when baking from frozen.

Allow the scones to cool on wire rack.

Mix ingredients for glaze in separate bowl. Top cooled scones with glaze.

Science Fact of the Week:

Matcha has some unique properties. It is packed with antioxidants and is said to boost metabolism. It also helps detoxify the body and boosts the immune system. It may also improve cognitive ability and help us complete tasks more efficiently.

Chocolate Cupcakes with Whipped Espresso “Buttercream”

October 8, 2017October 8, 2017 ~ Max ~ 2 Comments

This recipe is an adaptation from Hershey’s Perfectly Chocolate Chocolate Cake.

A good chocolate cake is hard to come by. This one is great as a cake, cupcake, loaf, or cake pop. I’ve been making this chocolate cake recipe for about 10 years.

Feel free to get creative with this cake. Try topping it with fondant, sprinkles or toasted walnuts. This recipe is very adaptable. Swap out the icing for vanilla, chocolate, or any other flavour you can think of. One of my favourites is to make this as a two layer cake with whipped cream and strawberries inside, topped with chocolate frosting.

Ingredients:

For the Cake:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup almond milk (can swap for skim or soy)
1/2 cup extra light tasting olive oil (can also use canola)
2 tsp pure vanilla extract
1 cup boiling water
2 tbsp espresso powder

For the Frosting:

1 cup (2 sticks) non-dairy margarine, at room temperature
2 1/2 cup powdered sugar
1 1/2 tsp vanilla extract
1 1/2 tsp espresso powder

Directions:

For the Cupcakes:

Makes 24 cupcakes. Preheat oven to 350˚F. Prepare two cupcake trays with liners.

Combine the first 6 ingredients in a large bowl.

Add eggs, almond milk, olive oil and vanilla extract and mix well for 1-2 minutes.

In a small bowl mix boiling water with espresso powder. Allow to sit for a minute before adding to batter.

Mix slowly. Batter should be thin.

Bake for 22-25 minutes. Allow to cool in pan for 10 mins before transferring to a wire rack to cool completely.

While cooling, prepare the whipped espresso frosting

For the Frosting:

In a small bowl, mix the vanilla and espresso powder. Set aside.

In a stand mixer, using the whisk attachment, whip the margarine for 5 minutes. Scrape the sides. With the mixer off, add the powdered sugar a 1/2 cup at a time, mixing in between to incorporate.

Add the vanilla espresso mixture and continue to mix on medium-high.

Science Fact of the Week:

Using almond milk allows this recipe to be dairy free, and adds some hidden nutritional value. Almonds are low in fat, and may help maintain a healthy heart and reduce blood pressure.

Oat Fudge Bars

September 24, 2017August 18, 2019 ~ Max ~ 1 Comment

FullSizeRender 4.jpg

Have you ever longingly looked at the oat fudge bar in the Starbucks display window, tempted by the fudgy deliciousness?

These copycat Starbucks oat fudge bars will fill that void in your life. Make these and people will think that you stopped at the nearest Starbucks to pick up their entire stock of Oat Fudge bars.

They are great for a crowd, freeze well and are very simple to make. This recipe makes a 9×13 pan, however I multiply everything by 1.5 to fill a larger rimmed baking sheet.

Ingredients:

For the Oat Mixture:

1 cup granulated sugar
1 cup brown sugar
1/2 cup butter (1 stick)
1/2 cup coconut oil (can replace with another stick of butter)
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
3 cups old fashioned oats

For the Fudge:

1 cup sweetened condensed milk (about 1 container)
2 cups semi-sweet chocolate chips
1/2 cup butter (1 stick)
1 tsp pure vanilla extract

Directions:

Grease a 9×13 pan.

Cream butter (and coconut oil), sugars and eggs in a large bowl

Mix in flour, baking soda and old fashioned oats. Mix well.

FullSizeRender 5.jpg

Take 3/4 of the mixture and press down into the pan similar to a crust. Ensure that the oats come up the edge of the pan slightly. This is what gives the fudge bars their delicious oat-ey crust.

FullSizeRender 3.jpg

In a saucepan, melt fudge ingredients. Pour sauce over oat crust.

Take remaining 1/4 of oat mixture and “blob” on top.

Bake for 25-30 minutes at 350˚F.

Science Fact of the Week:

You may be asking about the use of coconut oil here. Lately I’ve been swapping out half the butter, or half the margarine and using coconut oil instead. Coconut oil contains no trans fats, and is made of up healthier saturated fats (including Lauric acid). Lauric acid may lead to apoptosis (cell death) in cancer cells, therefore leading to possible health benefits. It may also improve hepatic (liver) antioxidant status and improve overall cardiovascular health.

Ingredients:

For the scone

For the glaze

Directions:

Science Fact of The Week

Ingredients:

For the Dough:

For the Cooking Liquid:

Egg Wash

Toppings

Directions:

Science Fact of the Week:

Ingredients

For the Royal Icing

Directions:

For the Cookies:

For the Icing:

Science Fact of the Week:

Ingredients:

For the egg wash:

For the Topping:

Directions:

Science Fact of the Week:

Supplies

Ingredients:

Directions

Science Fact of the Week:

Ingredients:

Directions:

Science Fact of The Week:

Ingredients:

For the Crust:

For the Filling:

For the Egg Wash:

Directions:

Science Fact of the Week:

Ingredients:

For the Scones:

For the Glaze

Directions:

Science Fact of the Week:

Ingredients:

For the Cake:

For the Frosting:

Directions:

For the Cupcakes:

For the Frosting:

Science Fact of the Week:

Ingredients:

For the Oat Mixture:

For the Fudge:

Directions:

Science Fact of the Week: