foodstuffs

. foodstuffs . 

to start off, a couple of cookies.

 

alternate baking company's espresso chip vegan cookie. 

- made with rice flour, this cookie is a soft alternative to regular chipped cookies made with eggs and milk. The taste was average for vegan cookies.  

rating: 3.5 

nana's no gluten chocolate cookie. 

this was a disappointment. what i was expecting was not what i found, the cookie taste was not the problem, it was the texture: it crumbled, but a moist crumble. 

rating: 2.0

and now on to the baking:

 (i find that now that school is over I want to cook more and be in my own kitchen more)

one.        cheesecake with a chocolate crust

i started with a double chocolate chip cookie and life cereal in a food processor, added butter and sugar, and baked at 350 for 10 minutes. 

then i made a cheesecake batter made of cream cheese, sugar, eggs, and vanilla. 

i poured it in the baked crust and baked again for 25 minutes. 

 

two.            bread. 

whole grain wheat bread

1/3 c + 1 T brown sugar

2 c warm water

2 pkgs of active dry yeast

5 - 6 c whole wheat flour

3/4 c powered milk

2 t salt

1/3 c oil

dissolve 1 T brown sugar in the warm water, add yeast. let stand.

combine 4 c flour, powered milk, 1/3 c brown sugar and salt in mixer. 

speed 2 for 15 seconds. 

add yeast mixture and oil to flour mixture and mix about 1.5 minutes longer. 

stop and scrape if necessary. 

add remaining flour 1/2 c at a time. 

mix 2 minutes longer. 

place in greased bowl, cover, let rest 1 hr. 

punch down, divide in half, shape and proof. 

bake at 400 for 15 minutes, the 300 for 30 more minutes. 

The flavor really is tops. It is soft on the inside with a harder crust on the outside. 

three.       raw ice cream.

start with frozen bananas. process a bit. 

i added a few leftover cookies. 

precessed more. 

yum. 

:) 

well thats what ive got for today.