Recipe testing student bakes

Northview seniors Janice Nam and Kristin Hsu share their favorite, beginner-friendly bakes. For the full food review and two additional recipes, read our newest issue!

In this issue, The Messenger explores differing beauty and body standards from Northview's diverse student body.

Krystal Wu, Staff Writer

Dad’s Favorite Oatmeal Raisin Cookies - Kristin Hsu

Photo by Krystal Wu, Staff Writer

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 50 Minutes

Yield: 16 Cookies

Ingredients

• 1 cup all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter (softened to room temperature)

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

• 1 1/2 cups old-fashioned rolled oats

• 1 cup raisins

Instructions

1. In a bowl, whisk together flour, baking soda, and salt. Set aside. 

2. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl using an electric mixer), cream together butter, brown sugar, and granulated sugar for 1 to 2 minutes until well combines. Add egg and vanilla extract and mix until combined. 

3. Slowly mix in flour mixture and continue mixing. Then add in the oats and raisins until combined (scrape down sides of bowl as needed). 

4. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.

5. Once chilled, use a 1.5-2 tbsp cookie scoop and scoop dough onto baking sheets (lined with parchment paper or silicone mats). Roll dough into balls and gently press down to flatten slightly (leave just a little bit of room between each ball).

6. Bake at 350 degrees Fahrenheit for 10 to 12 minutes or until lightly golden brown. Remove from oven and cool on baking sheet for 5 minutes, then transfer to wire rack to finished cooling.

Cream Puffs - Janice Nam

Photo by Krystal Wu, Staff Writer

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

Yield: About 24 Cream Puffs

For the shells

• 1/2 cup water 

• 1/2 cup whole milk 

• 1 stick unsalted butter, cut into pieces 

• large pinch kosher salt 

• 2 tbsp granulated sugar (optional, but will sweeten them slightly) 

• 1 cup  all-purpose flour 

• 4 large eggs 

For the creme chantilly

• 1 cup heavy cream, cold 

• 3 TBSP powdered sugar 

• 1 tsp vanilla extract or vanilla bean paste

Instructions

For the shells

• Place the water, milk, butter, sugar (if using), and salt in a saucepot over medium-high heat. Stir until butter you melt the butter and everything comes to a boil. When the mixture is boiling, take it off the heat and pour the flour into the pot all at once. Stir quickly and vigorously. This mixture is the panade.

• When the mixture becomes smooth, flatten it to the bottom of the pan and return it to medium heat. Let the mixture sit on the bottom of the pan until you start to hear it crackling. At this point pull the mixture to the side and if there is a thin film left on the bottom of the pan, the heat dried the dough out enough. If there is not, let it heat for a little while longer until a film forms.

• Remove the mixture from the heat and stir until most of the steam has evaporated, a process is known as “evacuating the steam". This is important to further dry out the pastry dough.

• Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed into the dough before adding the next. The batter will look smooth and glossy when it is ready. Use immediately or store covered in a cool spot for up to 3 hours.

• Place batter in a pastry bag fitted with a large round tip or a zip-top bag with the tip cut off. Preheat oven to 425 degrees Fahrenheit (we will crank up the oven heat once we put the cream puffs in). Line baking sheets with parchment paper.

• Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 1 1/2-inch round (or 2" for larger cream puffs). Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on each that can you can smooth out with a wet fingertip. Keep the mounds about 2 inches apart.

• Place one baking sheet at a time in the oven and turn to heat up to 450 degrees Fahrenheit. This will create an active heating cycle for your oven so that the shells will puff up quickly. Bake for 10 minutes (without opening the oven) then drop the heat down to 350 degrees Fahrenheit and bake for 13-15 more minutes until the shells are crispy on the outside and set. Allow the oven to preheat back to 425 degrees Fahrenheit before baking the next sheet.

• Fill cooled pastries with creme chantilly (recipe follows) and dust with powdered sugar.

For the creme chantilly

• Whip cream by hand, in a stand mixer with the whisk attachment, or with a hand mixer until just starts to thicken.

• Add sugar and vanilla and continue whipping until soft to medium peaks form.

• Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.