"Baking is a common hobby that many people enjoy. It’s is a method where dry heat is used to cook food."--Kaliyah smith, 6th grade
Baking is a common hobby that many people enjoy. It’s is a method where dry heat is used to cook food, and while the most familiar way of baking is through an oven,nowadays people use burners, microwaves, air fryers, barbecues, and some people may still use hot stones or coals. Some ancient methods for baking have changed, some have remained the way they are and some have been forgotten but baking still remains one of the most common methods of cooking food. Baked goods are a part of almost every culture. Not only have old methods changed and evolved but they still thrive as they continue to evolve even more. Below are three favorite baked treats for fall. Enjoy!
Treat #1 - Pumpkin bread:
Pumpkin bread is a popular treat in the fall that many people enjoy. You can get a mix for Pumpkin bread at Trader Joe’s or you can make it at home using this Pumpkin Bread - Once Upon a Chef recipe:
Two cups all purpose flour
1/2 teaspoon salt
½ baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
¾ cup unsalted butter(soften)
Two eggs
1 can of pumpkin puree.
Step one: begin by mixing flour, salt, baking powder, baking soda, and spices to a bowl, mix well and set aside.
Second step, combine sugar and butter in a large bowl and mix until just combined (will look a little crumbly), then add eggs one at a time and beat well after adding each one. Continue beating until the mixture becomes light and fluffy.
Step three, add pumpkin and mix (if it looks a little grainy that's ok).
Step four: add dry ingredients. Beat slowly/mix slowly until combined.
Step five, transfer the batter to your pan. (Recommended loaf or cupcake pans.) Bake for sixty-five to seventy-five minutes then let cool for about ten minutes.
Zara Quiter, a sixth grade Literary Arts student says they really like pumpkin bread especially when it's warm and has chocolate chips in it. “It's really good, just in general,” she said. Naomi West, another sixth grade Literary Arts student thinks that pumpkin bread is delicious because pumpkin bread is one of the best fall treats and “is so warm.”
Treat # 2 - Carrot cake
Preppy Kitchen - YouTube Carrot cake is a popular cake that many people like. This moist cake can be bought at places like Safeway and Target or you can use this recipe and make it at home.
Firstly, prepare your pans. Most recommended pan is a circular one but you can use anyone you like.
Next, oil the pan and place some parchment paper on the bottom, as you don't want your cake to get stuck.
Then, shred your carrots. Shred about one pound of carrots which is about five to six carrots (that may sound like a lot but it's necessary).
Dry ingredients in a bowl: 2 1⁄2 cups of all purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 1 ½ teaspoons of salt, generous half teaspoon of cinnamon, quarter teaspoon of ginger, half a teaspoon of cardamom and half a teaspoon of all-spice.
Whisk, make sure everything is combined before setting aside.
Wet ingredients: three quarters of a cup of sourcream, if no sourcream, yogurt will do. 180mL of vegetable oil, half a cup of applesauce, 1 ⅔ cups of sugar, two teaspoons of vanilla extract, and 3 whole eggs.
Whisk everything together until you get a sort of birch color.
Optional: take a cup of pecans into a small bowl and toss them with some flour. Assemble the batter. Pour all your wet ingredients into the dry ingredients and mix until ALMOST completely combined with a few flour pockets here and there. Next add your carrots and your nuts (if you want to add nuts) and mix it all up.
After mixing, divide all your batter evenly into however many pans you're using, and cook for 40-45 minutes at 350 F.
Cream cheese frosting: 3 sticks of room temperature butter, 2 blocks of your cream cheese, and mix. Next add 1¾ lb confectioners sugar. Add a teaspoon of vanilla extract and then resume mixing.
Once cakes are done, take them out and make sure they cool completely, then you can add your cream cheese frosting and decorate them how you like.
Quiter enjoys carrot cake very much. They enjoy it because the carrots in the cake make you think the cake is healthy because of the carrots and you can just eat as much as you like. “Oh… I love carrot cake,”she said.
Carrot cake is really good because of the taste. It tastes like carrots with a touch of cinnamon and a little bit of pumpkin spice and what brings it all together is the cream cheese frosting that makes it a delicious cake overall.
Treat #3 - pumpkin scones:
Preppy Kitchen - YouTube
Pumpkin scones can be bought at Starbucks or Whole Foods Market. If you'd like to make these pumpkin scones from scratch here is a recipe from Preppy kitchen, on YouTube.
First off, set your oven to 400 degrees. Grab ½ a cup of cold butter, cut in pieces then pop into the freezer. Next, grab a bowl and add 2 ¼ cups of flour (your choice), ¼ cup of granulated sugar, 1 ½ tsp of baking powder, 1 ½ tsp of cinnamon, 1 ½ tsp of pumpkin pie spice, ½ tsp of salt, and ¼ tsp of baking soda.
Grab a whisk and mix. Set your dry ingredients aside and get a slightly smaller bowl for your wet ingredients. Add ½ a cup of pumpkin puree, ½ a cup of cold cream, ¼ cup of brown sugar, 1 ½ tsp of vanilla extract, and 1 egg whisk and set aside.
Now it's time to grab your butter out of the freezer. Take your butter and put it in your dry ingredients.
Now mix the butter in with your clean hands.
Add add your wet ingredients to your dry ones. Stir the mixture until there's just until there are no streaks of flour left, you don't want to overmix the batter otherwise it will change the texture.
After mixing, get a mat and sprinkle some flour on it.
Take your bowl full of the scone mixture and pour onto the mat. Flour your hands well then, pat into an 8-inch square.
Now cut into quarters and then cut those quarters into triangles.
After your scones are cut into triangles, transfer them directly to a lined baking sheet and chill in the freezer for about 20-30 minutes.
When scones are done and chilled, spread a thin layer of heavy cream on and pop them in the oven for 20-25 minutes (400 degrees) 20 will be a softer scone and 25 will be a more crisp scone and if you are baking from a completely chilled scone, 25 plus.
Now for glaze/drizzle. There are two types of frosting, you can go classic or you can go pumpkin spice.
Here is the recipe for the classic frosting.
1 ½ cups of powdered sugar and two tablespoons of milk, mix. If you want to do a starbucks look, add 1 tsp pumpkin spice and 1 tbsp pumpkin puree.
Once your scones are out of the oven and have cooled, take a spoon and drizzle your glaze over the scone. If you want that starbucks look, spread your classic glaze over it and add your pumpkin spice glaze over it. Now wait for your scones to cool and you're done!
Pumpkin scones have just the right taste to them. They are just the right amount of sweet after you drizzle the glaze on them and are perfectly soft and fluffy
Pumpkin bread, Carrot cake, and Pumpkin Scones The perfect mix of treats to whip up in the kitchen when you're feeling bored.
Treat #1 - Pumpkin bread:
Pumpkin bread is a popular treat in the fall that many people enjoy. You can get a mix for Pumpkin bread at Trader Joe’s or you can make it at home using this Pumpkin Bread - Once Upon a Chef recipe:
Two cups all purpose flour
1/2 teaspoon salt
½ baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
¾ cup unsalted butter(soften)
Two eggs
1 can of pumpkin puree.
Step one: begin by mixing flour, salt, baking powder, baking soda, and spices to a bowl, mix well and set aside.
Second step, combine sugar and butter in a large bowl and mix until just combined (will look a little crumbly), then add eggs one at a time and beat well after adding each one. Continue beating until the mixture becomes light and fluffy.
Step three, add pumpkin and mix (if it looks a little grainy that's ok).
Step four: add dry ingredients. Beat slowly/mix slowly until combined.
Step five, transfer the batter to your pan. (Recommended loaf or cupcake pans.) Bake for sixty-five to seventy-five minutes then let cool for about ten minutes.
Zara Quiter, a sixth grade Literary Arts student says they really like pumpkin bread especially when it's warm and has chocolate chips in it. “It's really good, just in general,” she said. Naomi West, another sixth grade Literary Arts student thinks that pumpkin bread is delicious because pumpkin bread is one of the best fall treats and “is so warm.”
Treat # 2 - Carrot cake
Preppy Kitchen - YouTube Carrot cake is a popular cake that many people like. This moist cake can be bought at places like Safeway and Target or you can use this recipe and make it at home.
Firstly, prepare your pans. Most recommended pan is a circular one but you can use anyone you like.
Next, oil the pan and place some parchment paper on the bottom, as you don't want your cake to get stuck.
Then, shred your carrots. Shred about one pound of carrots which is about five to six carrots (that may sound like a lot but it's necessary).
Dry ingredients in a bowl: 2 1⁄2 cups of all purpose flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 1 ½ teaspoons of salt, generous half teaspoon of cinnamon, quarter teaspoon of ginger, half a teaspoon of cardamom and half a teaspoon of all-spice.
Whisk, make sure everything is combined before setting aside.
Wet ingredients: three quarters of a cup of sourcream, if no sourcream, yogurt will do. 180mL of vegetable oil, half a cup of applesauce, 1 ⅔ cups of sugar, two teaspoons of vanilla extract, and 3 whole eggs.
Whisk everything together until you get a sort of birch color.
Optional: take a cup of pecans into a small bowl and toss them with some flour. Assemble the batter. Pour all your wet ingredients into the dry ingredients and mix until ALMOST completely combined with a few flour pockets here and there. Next add your carrots and your nuts (if you want to add nuts) and mix it all up.
After mixing, divide all your batter evenly into however many pans you're using, and cook for 40-45 minutes at 350 F.
Cream cheese frosting: 3 sticks of room temperature butter, 2 blocks of your cream cheese, and mix. Next add 1¾ lb confectioners sugar. Add a teaspoon of vanilla extract and then resume mixing.
Once cakes are done, take them out and make sure they cool completely, then you can add your cream cheese frosting and decorate them how you like.
Quiter enjoys carrot cake very much. They enjoy it because the carrots in the cake make you think the cake is healthy because of the carrots and you can just eat as much as you like. “Oh… I love carrot cake,”she said.
Carrot cake is really good because of the taste. It tastes like carrots with a touch of cinnamon and a little bit of pumpkin spice and what brings it all together is the cream cheese frosting that makes it a delicious cake overall.
Treat #3 - pumpkin scones:
Preppy Kitchen - YouTube
Pumpkin scones can be bought at Starbucks or Whole Foods Market. If you'd like to make these pumpkin scones from scratch here is a recipe from Preppy kitchen, on YouTube.
First off, set your oven to 400 degrees. Grab ½ a cup of cold butter, cut in pieces then pop into the freezer. Next, grab a bowl and add 2 ¼ cups of flour (your choice), ¼ cup of granulated sugar, 1 ½ tsp of baking powder, 1 ½ tsp of cinnamon, 1 ½ tsp of pumpkin pie spice, ½ tsp of salt, and ¼ tsp of baking soda.
Grab a whisk and mix. Set your dry ingredients aside and get a slightly smaller bowl for your wet ingredients. Add ½ a cup of pumpkin puree, ½ a cup of cold cream, ¼ cup of brown sugar, 1 ½ tsp of vanilla extract, and 1 egg whisk and set aside.
Now it's time to grab your butter out of the freezer. Take your butter and put it in your dry ingredients.
Now mix the butter in with your clean hands.
Add add your wet ingredients to your dry ones. Stir the mixture until there's just until there are no streaks of flour left, you don't want to overmix the batter otherwise it will change the texture.
After mixing, get a mat and sprinkle some flour on it.
Take your bowl full of the scone mixture and pour onto the mat. Flour your hands well then, pat into an 8-inch square.
Now cut into quarters and then cut those quarters into triangles.
After your scones are cut into triangles, transfer them directly to a lined baking sheet and chill in the freezer for about 20-30 minutes.
When scones are done and chilled, spread a thin layer of heavy cream on and pop them in the oven for 20-25 minutes (400 degrees) 20 will be a softer scone and 25 will be a more crisp scone and if you are baking from a completely chilled scone, 25 plus.
Now for glaze/drizzle. There are two types of frosting, you can go classic or you can go pumpkin spice.
Here is the recipe for the classic frosting.
1 ½ cups of powdered sugar and two tablespoons of milk, mix. If you want to do a starbucks look, add 1 tsp pumpkin spice and 1 tbsp pumpkin puree.
Once your scones are out of the oven and have cooled, take a spoon and drizzle your glaze over the scone. If you want that starbucks look, spread your classic glaze over it and add your pumpkin spice glaze over it. Now wait for your scones to cool and you're done!
Pumpkin scones have just the right taste to them. They are just the right amount of sweet after you drizzle the glaze on them and are perfectly soft and fluffy
Pumpkin bread, Carrot cake, and Pumpkin Scones The perfect mix of treats to whip up in the kitchen when you're feeling bored.
