Shane's evalutaion of the entire coursework.

I enjoyed the practicals though I didn't really enjoy all the research and theory work and everything. My learning points was to especially not to do things last minute and to always prepare in advance. I think I benefitted because I learnt some new things when baking/cooking. My strengths were trying to find a way to get my recipes ready and everything, my weaknesses were in planning. I always did things last minute so I didn't really manage to get really high grades for that and it pulled me down. I found out how challenging it was to modify my own recipes. And I overcame it with the help of my friends and Miss Nufail :)

Shane's evaluation of each dish.

Chocolate Chip Muffins

It tasted really sweet, full of chocolate. It had a very chocolatey look, and it looked very appetizing. It sort of melts in your mouth when you eat it. I felt that it was really a success considering the fact that I have never tried baking it at home before. I tried to improve it by cutting down on the sugar and all unhealthy things. The difficulties I faced while cooking was that I was a little too concerned about the measurements and everything that I took very long to prepare everything before I started cooking. The next time, I tried to cut down on time for preparations and measurements and I just tried my best to estimate and so on and so forth.

Banana Chocolate Chip Muffins

It did not really taste like 'banana'. It was really tasteless and the only thing you'd taste was the chocolate chips. I felt disappointed but at the same time I actually knew it was my fault cause I didn't really take time to prepare for it. I modified it by trying to add in more of the 'banana' taste so that it would seem more like BANANA chocolate chip muffins. Difficulties I faced was 'folding over' as I didn't know how that process went, so I just mixed everything together instead. I overcame it by asking my parents for help on how to 'fold over'.

Alex's practical exam.

Here's Alex's practical exam. A mixture of peanut butter cupcakes and oatmeal and m&ms cupcakes.

Shane's practical exam.

Here's the pictures for the final practical exam. A modified recipe for the Banana Chocolate Chip muffins. A healthier recipe.

Alex's recipes.

And here are Alex's first 2 original recipes.

AGAVE & HONEY OATMEAL M&M COOKIES

2 Tbs lightly beaten egg
3 Tbs agave nectar
1 Tbs honey
2 Tbs vegetable oil
1 tsp vanilla extract
½ cup whole wheat pastry flour
1 Tbs ground flaxseed (or wheat germ)
1/8 tsp baking soda
1/8 tsp baking powder
¼ tsp salt¼ tsp (heaping) ground cinnamon
¾ cup old fashioned oatsM&M’s or raisins

1. Preheat oven to 375°F.
2. Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
3. Combine flour, flaxseed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in oats and desired amount of M&M’s (or raisins). Let batter sit for about 5 minutes.
4. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet.
5. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

Servings: 8
Yield: 8 cookies

Peanut butter cupcakes

1¾ cups all-purpose flour
¾ tsp baking powder
½ tsp salt
¼ tsp baking soda
¾ cup (1½ sticks) unsalted butter, softened
1 1/3 cups granulated sugar
2/3 cup natural, creamy peanut butter
3 large eggs
½ tsp pure vanilla extract
½ cup sour cream

FROSTING:
12 ounces cream cheese, at room temperature
1½ cups powdered sugar, plus more for decorating
3 Tbs unsalted butter, softened
1½ cups creamy peanut butter

1. Preheat oven to 375°F. Line 3 standard 12-cup muffin tins with paper liners.
2. Prepare cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer). Mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
3. Spoon scant 3 Tablespoons of batter into each muffin cup. Bake until pale golden and a toothpick inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
4. Prepare frosting: Put cream cheese, powdered sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
5. Spread 1½ Tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in powdered sugar, score each top in a crosshatch pattern.
Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.Yield: About 2 1/2 dozen Bottom of Form

Shane's recipes.

So here are Shane's recipes, the first 2 original recipes. (Pictures are missing)



Banana Chocolate Chip Muffins recipe

Banana Chocolate Chip Muffins ingredients list:
1 medium egg
1 ½ cups of flour
¾ cup of milk
¾ cup of chocolate chips
½ cup of brown sugar
½ cup of puréed banana
¼ cup of vegetable oil
3 teaspoons of baking powder
½ teaspoon of salt
½ teaspoon of cinnamon
¼ teaspoon of nutmeg

Instructions for Banana Chocolate Chip Muffins:
Blend all of the ingredients together thoroughly.Pour the mixture into greased muffin tins, about two-thirds full.Bake at 400°F (205°C) for twenty minutes.




Chocolate Chip Muffins recipe


Chocolate Chip Muffins ingredients list:
¾ lb chocolate chips
1/3 lb of soft butter
4 medium eggs
2 ½ cups of flour
1 cup of sugar
¼ cup of milk
1 tablespoon of baking powder
½ teaspoon of vanilla extract
½ teaspoon of salt

Instructions for Chocolate Chip Muffins:
Preheat your oven to 400°F (200°C) and butter your muffin pan.Beat the butter and the vanilla extract together to form a light, airy mixture.One at a time, add the eggs, and beat gently. Add ¼ cup of the sugar after each egg and mix thorougly.Put the baking powder and salt in the milk, then add to the mixture.Fold in the flour and the chocolate chips.Pour the mix into your buttered muffin pan, filling each cup two-thirds full.Bake for 25 minutes or until muffins turn golden brown.