A Recipe for a Perfect

Classroom
Kelsey Hatley

One Rule

True Colors

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Julie (Lilacs & Longhorns)

July 17, 2014 at 1:29 am
Im so flattered youre using my pecan pie
recipe! Im going to have to try your pie crust
recipe next time I make a pie. There is nothing
like a home-made crust and nothing else really
will do as far as Im concerned! Happy baking!
Julie

Letter to the
Teacher

UbD Lesson Plan

Salted Caramel Brownies
Recipe adapted from Annies Eats
For the brownies:
1 cup (2 sticks) unsalted butter
12 oz. bittersweet chocolate, coarsely chopped (I used the Scharfen Berger, which I can easily find in my King Soopers and Safeway grocery stores, if you
cannot find it, just use whatever bittersweet chocolate you like the best)
1 cups sugar
4 large eggs
1 tbsp. vanilla extract
1 cups all-purpose flour (if you are at a higher altitude like I am, use a high-altitude flour. I usually just have rounded cups of flour instead of level. The extra
flour helps at higher altitudes)
tsp. salt
For the caramel filling:
14 oz. caramel candies (Like I said, I use Kraftyou have to unwrap them, which is kind of annoying, but at least they are all ready made!)
1/3 cup heavy cream
1 tsp. salt (I used regular salt because it was what I had on hand, but Kosher salt or coarse sea salt would have a better flavor)
1) Preheat the oven to 350 F. Line a 913-inch baking pan with foil and grease the foil well with butter or cooking spray.
2) Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth.
Or, you can do what I did and microwave the butter and chocolate in 30-second intervals, stirring in between, until completely melted.
3) Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated.
4) Stir in the flour and salt just until combined.
5) Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 20 minutes. Remove from the oven, maintaining the
oven temperature, and let cool for 20 minutes.
6) To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted
and smooth. You can also melt the caramel candies in the microwave in 30-second intervals. The caramel is easy to burn this way so be watchful! Once the
caramel is melted, heat the cream until it is warm and then add to the melted caramel.
7) Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour
and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.
8) Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. (To speed cooling, chill in the freezer for at least 30
minutes.)
9) Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

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End

Entry Routine
Gooey Smores Cookies
Recipe adapted from Kevin & Amanda
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1 cup Jet Puffed Mallow Bits
1) Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray.
2) Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an
additional 2 minutes.
3) Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl,
whisk together the graham cracker crumbs, flour, baking powder, and salt.
4) Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the
chocolate and marshmallows and stir to combine.
5) Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet.
6) Bake at 350 for 10-12 minutes.
Makes 2 dozen cookies (or more depending on how big or small you make your scoops of doughI made 3 dozen cookies in this
batch)

What To Do When
Mixed Berry Cobbler
Recipe adapted from Red Truck Bakerys Berry Cobbler
Serves 8 to 10 people
Double the recipe if using a larger lasagna-size rectangular baking pan.
Topping
1 cups all-purpose flour
2 tablespoons sugar
1 teaspoons baking powder
teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup heavy cream
Fruit Filling
5 cups mixed berries (I used raspberries, strawberries, blackberries, and blueberries but you can use whatever you like best)
cup sugar
1 teaspoon salt
8
2 tablespoons cornstarch
1 teaspoon ground ginger
Pinch of cinnamon
1 teaspoon of lemon zest
For baking
tablespoon butter, melted
1 tablespoon sugar
Instructions:
1) Preheat oven to 375 degrees.
2) Make the dough: Whisk the dry ingredients together in a medium-size bowl. Then, using a pastry blender or two knives, cut butter into flour mixture. Or you can use your hands.
For that technique, just gather some of the flour into your hands along with some of the pieces of butter and squeeze. Let it fall back into the bowl and then repeat the process until
you have clusters of dough that are slightly larger than pea-sized. Add heavy cream or milk and stir with a wooden spoon until the mixture resembles slightly wet biscuit dough.
Set aside.
3) Combine the fruit filling ingredients together in a bowl and stir together with a wooden spoon.
4) Lightly spray a 9-inch metal pie pan or oven-safe baking pan with nonstick spray, such as Pam. Spoon in fruit mixture.
5) Using a large spoon or your fingers, drop big chunks of cobbler dough on top, covering evenly. Dont worry if it looks like theres not enough dough to completely cover the fruit;
the dough expands when baking.
6) Brush the cobbler topping with melted butter, sprinkle with sugar, and bake until the top is golden brown and fruit mix is bubbling, about 45 to 50 minutes.

Do Now

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Tracking

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Do It Again

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Gradual Release

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Wait Time

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Every Minute
Matters

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Video Clips

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Feedback
39. sudhakar | November 3, 2011 at 6:34 am
Thats excellent piping. Makes me want to whip up some icing and practice.
Reply
40. 28 Popular Dessert Bloggers Share Their All-Time Favorite Cupcake Recipe | Best Friends For
Frosting | March 1, 2012 at 9:00 am
[] favorite Buttercream in Bloom cupcakes are perfect for a festive spring celebration, or any other
time you need a pretty cupcake. []
Reply
41. Lauren | February 28, 2013 at 8:23 pm
How do you get your cupcakes to look so uniform?? Not necessarily the buttercream (which is
gorgeous!) But the cake itself? Im having so much trouble with this!

Bakerella writes: Great recipe! I really love how this

one came out. Your tips and tricks were really
helpfulespecially for the high altitude.
HowSweet writes: My family loved this recipe!

FoodGawker writes: Your hints for high altitude

saved me. I really struggle with that and your recipe
made it very simple. Great job! Ill be using this
recipe again.

Props