What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Saturday, September 18, 2010

Cream Cheese Spritz Cookies

Hi it's Dolphin Girl here,
One day we had to make some cookies for this dinner at a friends house and we wanted to use the new cookie press that I got for my birthday a week ago, and so we looked at the website that was on the box. And it came up with some recipes that we could use, And we all liked the "Cream Cheese Spritz cookie" one and when we tried it, we liked it a lot, so Here it is.
Cream Cheese Spritz cookies.
Makes 4 dozen cookies.
Preheat oven to 350 degrees F.
(mind you when we made them we did a double batch so don't be confused when you see the pictures)
1 cup softened butter
1 (3 ounce) pkg softened cream cheese
1 cup sugar
1 egg yolk
1 tsp Madagascar Pure Vanilla Extract (you can use plain vanilla extract too)
1 tsp grated lemon peel ( and if you don't have any you can just use some lemon juice too)
2 1/2 cups flour
1/2 tsp salt

Cream butter and cream cheese together.

Add sugar and mix well until light and fluffy.

Add egg yolk, vanilla and lemon peel. Mix well.

Gradually add flour and salt to cream mixture.

Shape dough into small logs and place in cookie press
(or in stead just roll out the cookie dough, cut, and put onto cool ungreased cookie sheet)

Press cookies onto cool ungreased cookie sheet.

Bake 12-15 minutes or until lightly browned.

Store in an airtight container at cool room temperature for several weeks or freeze for 2 months.

Enjoy :)

Perfect Freezer Friendly Dinner Rolls

Hi it's Dolphin Girl here! :)
This is a recipe from our nice friend Chef Tess. Here is the recipe from her blog, Perfect Freezer Friendly Dinner Rolls.

Dinner Rolls
1 1/4 cup water (no hotter than 110 degrees)
2 tsp yeast (1 packet) rapid rise
2T sugar (1T honey)
4 1/4 cups all purpose flour (whole wheat works too)
1 1/2 tsp salt
6T oil (original recipe called for 12T of melted butter)
1 egg
2 egg yolks
Combine everything in one large bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. This is a less developed dough as far as gluten is concerned.

Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.

Punch down dough and divide into 2 pieces. I kind of put them in a log form. this helps to keep things pretty even. Divide the two logs in half again, so you have 4 logs. Each one will get cut into 6 pieces.

Now, lightly (I do mean lightly) dust the counter top with a little flour...just a little. We don't want the rolls sticking too much. On the other hand, we don't want so much flour that they just roll all over the place. The point is, we want a little tacky stuff so they form correctly. Take the dough piece and pinch the sides together...
You want the dough balls to look like they have a skin holding them together. Place the rolls on a pan lined with parchment paper (or a freezer friendly pan for easy make and bake). If you use metal pans, you don't have to worry about the glass shattering going from the freezer to the oven.
Allow to raise at room temperature, uncovered for 35-40 minutes, until the rolls are touching if originally placed 1/2 an inch apart. Bake 375 degrees 20-25 minutes until golden brown.
Chef Tess’s Blog. And here are pictures of us eating them:

I Like my rolls plain, they are fine just plain and with nothing on them and are pretty good too :)

My sister has butter on her roll.

My other sister licks up the rest of her stew with her roll. And my brother does the same thing with his roll too.

One time we used the same recipe but we made them into hot dog buns instead :) And here is my other brother with his hot dog.