Bar Cookie

An example of a bar cookie would be a biscotti. The day we made the biscotti’s I baked and cut mine, then had to store it until the following day. My partner and I chose to do a chocolate biscotti, which actually came out tasting pretty good. That wasn’t my first time making biscotti’s but it was my first time actually tasting one. Once gathering all the ingredients and mixing them together we had to hand shape our dough into two separate logs. We baked one and saved the other for our practical but before baking them we stored them in the freezer so they could get cold first. Once it was time to bake them we put them on a sheet tray and bake them in the deck oven at 350 degrees for about 30-40 minutes. Once the come out and cool for about 10-15 minutes we cut them. We wanted to cut them while they were still warm because it makes the slicing easier. Then we had to bake them a second time until they became very dry, mine were in the oven for somewhere around another 20 minutes. Once they were cooled, for the second time, we were able to top them with chocolate. We could dip them in chocolate or drizzle chocolate and I decided to drizzle white and dark chocolate along the top. If I were to make biscotti’s again the only thing I would do differently would be to be a bit more careful when slicing my biscotti’s before the second bake because some where cut on an angel and others were cut a little more straight. Overall I enjoyed making this cookie and would definitely do it again.

About the Author

My name is Daescia but everyone calls me Daisy. I am a freshman at Johnson and Wales University in Providence, Rhode Island. When first exploring different colleges to attend I noticed that there were not too many that had the major I wanted to go to school for, which was Baking and Pastry Arts. After a very long and stressful search I narrowed down to two schools: The Culinary Institute of America and Johnson and Wales University. The Culinary Institute was located in Hyde Park, New York and if I got accepted to Johnson and Wales I was debating between the Providence, Rhode Island campus and the Charlotte, North Carolina campus. I ended up getting accepted to both schools, but after doing further research I felt like Johnson and Wales University fit my needs best. It was also very close to home because I am from Johnston, Rhode Island which is about 20 minutes away from the Johnson and Wales Harborside campus. I chose the Baking and Pastry program because it was always something that I really had a passion for and I already knew so much about it but I knew there was still so much to know and I wanted to embrace all the skills I possibly could.

My biggest influence would be my mom. Growing up she always made my and my sister’s birthday cakes, we got to pick whatever kind of cake we wanted and she would make our ideas come to life. Seeing her make the amazing cakes that she made inspired me to want to do the same. For my mother it was just a small hobby, but I wanted to take it further than that and make a career out of it. I would also watch videos on how to perfect a certain skill on YouTube, which is where I also learned a decent potion of small skills that I know today, such as how to make a buttercream rose. It may sound crazy but I used to watch the show “Cake Boss” all the time, and the main baker known as Buddy was also a big influence of mine. Seeing him make these cakes where he made all the details come to life and look so realistic inspired me because I wanted to be able to do the same and get the same reaction out of people that he did, they were simply amazed.

As I should have mentioned earlier, I hope to be able to open my own bakery after college, the sooner the better. I’ve always wanted to specialize in cake making but learning how to bake other pastries is amazing and it will make my future bakery that much better. I’ve had plans about this for a very long time and hopefully after studying here at Johnson and Wales University for four years I will have all the skills I need to go out into the industry and work. So far I am very happy with my decision on attending Johnson and Wales and still wouldn’t change it. This is a blog I’ve created to give the world a taste of what I have to offer in the baking and pastry industry, so I hope you can enjoy exploring through some classic pastries I’ve made just as much as I enjoyed baking them!

Dropped/deposit cookie

On day 1 each group was assigned a certain type of cookie, I was in group 5 and we were assigned to make chocolate chip cookies. Chocolate chip cookies are one of the many cookies that are considered dropped/deposit/scooped cookies. We started off converting our formula, using a yield of 1000 grams. Once scaling all the ingredients we prepared the cookie dough using the creaming method. It didn’t take long for the mixture to come together, and once that was all set we were able to start scooping the cookies onto the sheet pan. To do so we used an ice cream scoop, and because these cookies do spread a bit we staggered them on the sheet pan. We baked the cookies for only about 12-15 minutes at a temperature of 350 degrees. Once they were baked we let them cool for a while then we ale to package them. Chocolate chip cookies are my favorite kind of cookie so I really enjoyed making them. If I were to make them again there is not much that I would change.