Category: Learning project (Page 1 of 2)

Here is the AI song I made for the video!

Kade’s Kitchen Week One: Laying out the groundwork for the upcoming term in EDTC 300

• I wanted to become more comfortable trying new recipes in cooking and baking.
• Becoming a better home cook? Yes, I did showcase that learning is being aware of the mistakes that I might make, taking my time in the kitchen (not rushing), trying to be calm, the pros and cons of sources, developing a growth mindset, and willing to continue trying new things online.
• In hindsight, I did not use the NYT Cooking app because I heard it was controversial for kitchen beginners.
• I did see the unique ways a person could cook with technology in 2024 through  the sources listed, like Facebook, blogging websites, Nick DiGiovanni, TikToks, celebrity chefs, and the use of AI
• Most of the dishes were healthy, comfortable, and rich in culture
• I did sort of apply it to a Home Ec class

Kade’s Kitchen Week Two: A Sweet and Sour Adventure on Facebook

• I used Facebook from a creator’s reel.
• Understanding my comfort level in learning and safety is good most of the time
• I tried to follow the reel with the Ingredients I had at my house
• Put three links and picture to boost community involvement
• Connection to flavour and it is okay to try new things with adaptation in recipes over time
• Healthy meal
• New Skills: chopping chicken, dredging, frying it in a pan, and cooking it in the oven with a sauce
• Transferable skill to education in accommodation and inclusion
• Quick, reliable, and realness to cooking that I was scared of through Online Sources
• Acceptance that I need to have time for the Learning Project and ways to improve
• I wanted to continue being curious because then you take more opportunities

Kade’s Kitchen Week Three: C is for Cooking!!! 

• I channelled my inner Cookie Monster for the first time in forever
• Brynn recommended Sally’s Baking Recipes, and Peter also pushed me to be my very best at baking
• I started putting the recipe into the posts to make them more accessible
• Start of a detailed description of what exactly I did during baking
• Experimenting with using Corn Starch because I had never heard of using them for cookies before
• I thought chilling was only for sugar cookies, but I was mistaken because they are the best cookies I have ever had!
• History of Chocolate Chip Cookies and Chocolate
• Figuring and knowing why cooking is an art and baking is a science.
• Changing attitudes to the point that I was starting to enjoy this project as more than just schoolwork
• Challenges are in the knowledge that makes you a better learner in the long run, and you always have to overcome them to succeed in life.
• I am becoming more open to classmates and more genuine in this class.
• I realized that all I have to do is be myself and put in the effort.

Kade’s Kitchen Week Four: Staking Out Photo Editing

• I had always been confused about how to cook a steak, so I decided to give it a try during Fall Break to thank my family for supporting me during University.
• I used two video recipes (one was a short) by YouTube chef Nick DiGiovanni
• Time efficient, unlike Photoshop, I did not want to do a video like everyone else. So, I perfected the pictures to a form that you would see in cookbooks or on Instagram
• I can deviate from the recipe in all good spirits because it does not end the world with the use of Montreal Steak Spice
• SAMR model opened my eyes to how technology could be adapted for the classroom
• The Photo Editing programs are a little finicky behind a pay wall, but they look perfect like the Steak and Garlic Mashed potatoes taste.
• The end product equalled a new perspective and skills, dedication, hard work, and presentation of my blog/the food on the plate.
• Simplistic, decadent, and wholesome!

Kade’s Kitchen Week Five: Are you PUMPED for Pumpkin Cheesecake? 

• It is my favourite dessert that I made.
• I used Natasha’s Kitchen and started to rate the sites based on what I had learned.
• I am starting to feel closer to being a professional in the kitchen rather than a home cook.
• I figured out issues with Edusites pictures because they have been a pain in my side. They either say they are too big or in the wrong format. So, I email them to my university email and download them to my commuter as thumbnails.
• It’s okay to notice the imperfections with recipes, i.e. the brown sugar
• Similarly, I made a mistake because cheesecake is hard to bake, and it was cracked. I overcame this by doing some research on the issue. Ensuring that the same thing does not occur again and recognizing that it is a part of the learning process.
• You can’t be a perfectionist in cooking or baking
• I will make Pumpkin Cheesecake again because it is to die for!

Kade’s Kitchen Week Six: Swimming through the Food Network for Salmon

• Due to the cooking host’s positive attitude, I want to be like Mary Berg as a teacher and in any learning task.
• Hoping on the nostalgia train only motivated me more this week!
• I used the Food Network‘s online source, and it was alright. It was commercialized without the charm of a cooking blog or the audience of a content creator.
• I recommend it for anyone looking for a quick supper (45 minutes) and meal prepping.
• As always, I took pictures of my journey for everyone to see.
• While making this recipe, I learned to be practical and dedicated in the kitchen. I solved problems critically through my passion for understanding a situation by broadening my horizons with Salmon. I was afraid to try anything involving fish due to a lack of responsibility and tired after a long week.

Kade’s Kitchen Week Seven: We Built This City…. On Nanaimo Bars!

• Three-layered dessert was a challenge because I have never used a double broiler before, and the science behind it is fascinating!
• I used TikTok content creator Spirit Alchemists, and Larry produced an easy-to-follow video with a well-crafted, rich taste.
• In the baking section, I tried to make my post fun to convey my overall persona in the kitchen.
• Overall, the bars were joyful and experimental—to think that I would not have been capable of making them a few months ago!

Kade’s Kitchen Week Eight: The Battle of Lunch Proportions upon Soup & Buns

• The ideal pairing of Soup and Buns complements the approach to finals
• Not a fan of Campbell Soup and grocery store buns
• I used two recipes: The Natural Nurturer and A Pretty Life In The Suburbs. I enjoyed the soup’s health focus and the inclusive focus on recipe modifications. I will make the soup again and search for more on the site. Meanwhile, the buns were interesting because I tried the bread maker for the first time, and they were delightfully fluffy. I’m considering how to do dough for a future week.
• Continuing to be calm and collected in the verses of multitasking discovery!
• There was a little mistake with the hamburger in the soup, but in the end, it tasted perfect for cold winter days.
• I will take away that I have control of the kitchen or whatever else might come my way in life, but creativity has to exist to be whole.

Kade’s Kitchen Week Nine: Going BANANAS for this Cake Recipe!!! 

• I used a recipe from A Mind Full Mom and it was homie and personal
• I have always wondered about the science of baking soda. It’s interesting, to say the least…
• The frosting is the chef’s kiss.
• I will make it for my Mom around the holiday season
• Measuring has been an issue for me, and I finally solved it by reading the Cake Baking Rules
• I should have added more photos, but I forgot while making it… oops
• Continued determination in my growth mindset through the inspiration of my classmates and the fact that I value this recipe because of my persistence

Kade’s Kitchen Week Ten: Like a Big Pizza AI, That’s Magically Amore!

• I used ChefBot AI to see the limitations that this form of technology can do for a recipe. There were some, but it is a personal issue with no pictures and feeling like a robot rather than a human presence. How much of any bot can you trust? The only thing nice you can do in this case is to rely upon it for cooking and baking.
• The pizza was top-notch because of my experience with dough. The sauce was good but a little bland. Everything else was my choice, from the deli meats to the vegetables to the mozzarella cheese.
• Inspiration from online videos and Briana Leibel’s beading with AI post
• Taste and patience are the most critical issues in a kitchen
• Magic School AI is an excellent tool with some flaws, but it is generally fantastic for teachers and students. The highlight was creating a Home Economics lesson plan for Grade 8s!

The evolution from S&S Chicken to Pizza is immense. I got comfortable trying new things on the Internet, seeking new skills, and always focusing on the positives of a growth mindset. I also recognize that learning is ongoing because we seek knowledge. As such, I will continue to seek recipes in both domains because it expanded my love of food. The only exception now is that I can add forms of technologies and media to my list of repeaters, from Facebook to charming cooking blogs to a literal AI. Documenting through pictures and the development of the dish’s history added what made the project fun! I was initially optimistic about blogging, but now I see the finer thing in it and applaud the opportunities blogs provide. This is evident in how photos, links, videos, and my friendly personality expanded over the four months in them. We should approach the digital world in education better than ever since it benefits the field, Teachers, admin, and most importantly, each student currently and future generations. Thanks for being the best support system and audience during my learning journey! Remember to congratulate yourselves that the term is now done, and take time to try one of my hearty meals or sweet treats!

Special Notice: This combines the EDTC 300 post and Learning Project because I applied AI to my cooking and classroom responses.

Pizza AI meme lifted from Katie Notopoulous

Pizza is a favourite food of many individuals, from children to young adults to seniors, for its combination of toppings and flavours. What was your first exposure to pizza? For me, it involved the tussle between Saskatchewan Bar Pizza and a local Greek restaurant. I would always have/order either a cheese or pepperoni pizza and eat two slices with my family as a classic, reliable meal on a Friday. Meanwhile, I would watch Teenage Mutant Ninja Turtles salivate in pop culture for their weird pizza toppings like Chocolate Fudge and Extra Garlic Pizza. I will pass and just stick to the originals, hahaha! Then, my love of pizza-like creations would not fade in the summer with a bush pie cooked around a campfire at the lake. If you have not had them, they are two-breaded pizza sandwiches to die for, and I would kill for one right now! In this segment of Kade’s Kitchen, I will explore an Artificial Intelligence take on the famous pizza pie through ChefBot GPT and later educationally with Magic School AI.

The history of Pizza starts with the consumption of flatbread in ancient civilizations. Fast-forward to the city of Naples in modern-day Italy. It was a food of the working class, who needed a quick meal customarily described as a flatbread with toppings like cheese, tomatoes, garlic, anchovies, and oil. Margarita pizza is a story of royal tastebuds and unification, with Queen Margarita loving an Italian flag-inspired topping of mozzarella, basil, and tomatoes in 1889. Immigrants from Naples brought it over to New York, and the broad North American cuisine world loved it from the slice shops or pizzerias. So, during World War Two, American Allies introduced Pizza to the rest of Italy and Europe, unlike yesterday’s flatbread! Becoming commercialized in fast food with Pizza Hut and other competitors. I hope you enjoyed and learned something in the last food fun-fact section of my learning project blog post!

My inspiration for AI cooking comes from online food videos, which show how AI can genuinely beat human-created recipes. Also, this blog post using AI for beading by Briana Leibel was inspirational, as was how I thought during this experience. It challenges the chef or person to compete against technology in a domain that bots can search in a wim. Here are a few examples that you should watch for fun:

ChefBot GPT is a unique source of learning how to cook because it does not have the soul or drive that human recipe blogs create on the Internet. It is all up to the prompt engineering of the user and the ways they ask the question. I asked the bot if they could provide me with the best homemade pizza dough and sauce. I would use it again if I were in a pickle for a recipe or needed specific tips in the kitchen because that adds to the reliance on this technology.

Here are the Ingredients and tips it gave me for each recipe lifted from the AI Chef. It also came with instructions, but I will write out my steps and reactions during the cooking process:

Homemade Pizza Dough

Ingredients (makes two 12-inch pizzas):

• 3 ¾ cups (450g) all-purpose flour (or bread flour for a chewier crust)
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups (300ml) warm water (110°F/45°C)
• 2 tablespoons olive oil

Homemade Pizza Sauce

Ingredients (makes enough for 2 pizzas):

• 1 can (14 oz) crushed tomatoes or whole San Marzano tomatoes, blended
• 2 tablespoons olive oil
• 1 teaspoon sugar (optional, for balance)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil (or 2 teaspoons fresh, chopped)
• ¼ teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste

Tips for Assembling and Baking

1. Preheat Oven: Heat your oven to 475°F (245°C) for at least 30 minutes. Place a pizza stone or an inverted baking sheet inside to heat as well.
2. Shape the Dough: Roll or stretch the dough into a 12-inch circle on parchment paper or a floured surface.
3. Assemble: Spread a thin layer of sauce, leaving a ½-inch border for the crust. Add your favorite toppings and cheese.
4. Bake: Transfer the pizza to the hot stone or baking sheet using the parchment paper. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
5. Finish: Let the pizza cool slightly before slicing.

Enjoy your homemade masterpiece! Let me know if you want topping ideas or additional tips.

I started by focusing on the dough because I tried a method different from the one I used with the buns. I used the traditional hand method of activating the yeast for ten minutes in a small bowl with warm water and sugar. Next, I got a large mixing bowl and added the activated yeast and olive oil to some salt and flour, stirring until it had an uneven-lumpy dough texture. Kneading the dough is a fun process with the white powdery flour surface, and I handled it appropriately by adhering to the nine-minute time frame the bot told me to do! Now, you roll the dough into a ball shape and put it into an olive oil-covered bowl. Remember to toss a damp dish towel over the bowl and put it in a warm place for two hours or until doubled in size.

In the meantime, prepare the pizza sauce around thirty minutes before the dough can be divided into two equal portions. Turing on the stove, you love the olive oil and put it into a pan to cook up some minced garlic for 30 seconds. Depending on the tomatoes, blend them into a nice juicy mixture. Add the tomato juice mixture with the oregano, basil, and sugar to the same pan as the garlic. In there, constantly stir well and get it to a delicate low simmer for twenty to thirty minutes. Don’t forget that taste is the number one priority in the kitchen, and you may choose to add the good old Salt and Pepper. Cool the pizza sauce for ten-ish minutes off the burners of the stove!

Let’s focus back on the dough by dividing it into two equal balls and providing them with more beauty sleep (covered) for fifteen to twenty minutes. Next, I grated my mozzarella cheese, got the deli meat from my fridge, and heated the oven to 475 degrees Fahrenheit. The toppings on my pizza were pepperoni, honey ham, mushroom, and pineapple. Now, I rolled the dough and followed the tips on how to assemble it. The pizza cooked in my oven for twelve to fifteen minutes and was scrumptious because it was better than the fast food equivalents. I ended my time in Kade’s Kitchen, surrounded by my family, waiting for a pizza feast. Boy, did they enjoy the progress that I’ve made this term for cooking and baking!

Pivoting over to Magic School AI, I was curious about its approach as a teacher managing assistant because I wanted to see how the technology would make the job easier. It has so many tools, which can lead to doubt from the user since the version used is free. Depending on the individual and how much information is in the lessons, they might disagree with the platform. This adds creativity to education and teaching practices because you should try to make it your own! Sidenote: I will not cheat with AI for future assignments when making these plans; this is only an example of what someone can do.

I started by putting the homemade pizza dough and sauce recipes into the lesson plan feature and directing it towards focusing on the Saskatchewan curriculum at a grade-eight level. What it gave me is well described and more directed at teachers with field experience rather than student teachers. The object and assignment are straightforward because they do not leave the teacher asking more about making pizza. Meanwhile, the key points are almost second nature to a food class, delving into techniques, measuring skills, safety, hygiene, and why ingredients are used. I enjoyed the opening with hooks and a short video to get student’s understanding of learning. However, I think it should be taken as a guide because most of it will take more than a class period. So, maybe plan the lesson for two days or use a quick-rising dough without yeast to solve these problems. Also, the guided practice and “independent” practice are funny because they could have occurred earlier in the lesson due to time management practices. Lastly, the reflection practice is a nice touch compared to the typical test or writing assignment, which is why the homework section might be unrealistic.

Next, I will briefly discuss some of the other tools. First, I generated an email, which was simple due to other AIs existing with the same rewriters, but there is an episode of Abbott Elementary precisely like this. The only thing to add is that the email tool is efficient and could get you in trouble with parents/guardians or admin. Second, the same can be true involving report card comments due to how long they take to make them. However, it is better than a generic comment with no substance or thoughts for students. Third, the assignment generator seems kind of lazy and can’t choose what kind of assessment is on the document without much understanding of the topic. If I wanted a quiz, I would have asked for one on the Canadian Charter of Rights and Freedoms!

Magic School tries to generate Student IEPs successfully for personalized learning, and you can incorporate inclusive needs and other considerations into the system. It has goals that the student has to achieve in the face of challenges in how they perform in the class. As someone with a disability, I enjoyed mentioning accommodations and modifications that make life easier for the learner! As I am not in or trained in the special education program, this provides uncertain approaches that are not in my current wheelhouse. In terms of different learning styles/critical thinking and creativity, they have a variety of tools, including Multiple Explanations to seek a clear understanding of concepts, making a topic relevant to specific learners (the same approach can be used for the self-explanatory Real World Connections), visual social stories (podcasts or videos), and Assignment Scaffolder provides step by step instructions via support in large pieces of work.

The ethical problem with AI, ChefBot GPT, and Magic School is knowing how to correctly use it for learning without hampering the educational experience. If these tools can make life easier in the long run, teachers and students must use critical thinking or creativity instead of copying or pasting these figurative cheat codes. It comes back to digital identity and the online responsibilities that we have every day because, without it, Artificial Intelligence can produce a generation without guidance or morals in the face of justice. How do we become warriors of the future in education?

I think it is an acceptance that technology is ever evolving like we are because I remember my high school ELA teacher’s reaction to AI. He said it was terrible and changed the world forever, but my acceptance came in building upon it in the kitchen since you can still showcase a growth mindset with it. Benefiting from unique forms of learning that engage students who might otherwise fail in a school environment and pick up the forgotten pieces from the teacher’s past equals revolutionary guidance. We all must view it as a helper and the key to supporting future growth in our educational society!

I hope you enjoyed my pizza-loving post and determination to learn through our future in AI! Thanks for all of the supportive comments during finals. Till next time, smile through the darkness and hunger since your stomach tells you to make it to supper!

This week’s learning project is about nostalgia and the feelings you get from experiencing something again! Another recipe or breakfast dessert that brings me back to the safety of my childhood is a sweet Banana Cake. My grandma taught my mom a similar recipe, and I want to surprise her with this around Christmas time as a little treat of joy. I will provide you with two questions to consider while reading the post: What is your favourite baking involving bananas or fruit? And do you have similar dishes that bring you comfort? Anyway, let’s get back into Kade’s Kitchen!

The baking history with bananas comes with the common cousin to this dessert, banana bread. Trading ships brought the fruit to North America in the 20th century with the invention of the ice box (refrigeration). The main ingredient territory for bananas started in the depressing years of the 1930s when people wanted to save ripened bananas and advances or exposure in baking. Leaveners got similar recipes printed in cookbooks of the time. It evolved as the general public wanted a cake instead of the typical good with bananas. Also interesting is the recipe has a cult following as a steamed version in China, Malaysia, Indonesia, and Vietnam cultures.

A Mind“Full” Mom’s website has a homie and preppy feel, making the audience want more recipes. The recipe index and meal plans are well sorted and presented, which other cooking pages don’t have. Kristen’s About Me section is a standout section of the blog because it has her favourite recipes and gets personal with cystic fibrosis awareness. I enjoyed the family connections and standard step-by-step instructions. Great inclusions were quality pictures, tips, reasons, notes, and nutrition counts like grocery store food items. These easily give the recipe and site a five out of five chef hats.

Sour Cream Banana Cake with Cream Cheese Frosting Ingredients lifted from the website: 

The Cake

• ½ cup unsalted butter softened 
• 1½ cups granulated sugar
• 2 room temp large eggs 
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
•  ¼ teaspoon salt
• 1 cup mashed bananas (2-3 large overripe bananas)

Cream Cheese Frosting

• ½ cup unsalted butter softened
• 1 cup cream cheese softened
• 1 teaspoon vanilla extract
• 2½ – 3 cups powdered sugar sifted
• 1-2 tablespoons milk or cream

I started by beating the butter and sugar into a light yellow, fluffy, full-of-air mixture in a large bowl for three to five minutes. Then, I added the eggs, vanilla, and star recipe contributor sour cream until thoroughly combined. Mash the bananas in a small bowl and add to the wet batter.  Now, it was sifting and whisking time for the powder dry-ingredient substances of flour, baking soda, and good old salt. Around this time, I preheated my oven to 350 degrees Fahrenheit. Also, I wanted to know what baking soda did for this recipe. So, I googled, and this is the answer that came up! In this recipe, CO2 raises the cake during baking to ensure the final product is light and tasty in our tummies. Okay, fine, I will stop with the fun facts and get back to the baking by returning to my kitchen. Next, I combine the dry ingredients mixture with the wet cake batter. I deviated by using a long cookie sheet rather than a casserole dish because that is one of my only cooking equipment. Cook it for twenty-five to thirty minutes or until the banana cake is a delightful golden brown colour!

For any baking, just cover the tasty treat with frosting, and it will be 100 percent better, hahaha. So, I threw together more butter and cream cheese with a hand mixture to create a heavenly smooth and creamy texture. Slowly add in vanilla extract and milk until thoroughly beaten into the frosting. Be careful because powdered sugar is used, and you do not want it all over your home  (p.s. make sure to try some to see if it tastes good). If the frosting is spreadable, then you can put this on the cake, and for the best result, wait two to three hours to eat the banana cake!

I enjoyed this recipe because of the cake flavours and the memories associated with it for my family. It was pretty simple, but that is fine since I learned something new and finals are approaching. Luckily, I tried to follow the cake-baking rules and succeeded by measuring correctly, making sure the butter was at room temp, mixing for the time provided in the recipe because nobody wants a dense cake, and preheating my oven to 350 F. I now avoid checking the stove because of the problem during the cheesecake week. I definitely think that you should make this Sour Cream Banana Cake for a light and die-for cake that anyone should love since I will try it again after the semester is over for my mom. Thanks for reading, and remember always to have a growth mindset!

As snow constantly falls in Saskatchewan, making the weather cold beyond compare, I had ideas for a hearty meal a few weeks back! There were a few choices, but one came supreme in the battle of lunch proportions: soup and buns. Why not use a can of Campbell’s soup or buy dinner rolls from the grocery store? I say no to that and yes to the challenges of trying new things through online learning!

Before getting to the recipe, you must read a few words about the history of beef cabbage soup and buns. Many cultures claim the dish as their own in Europe, from medieval Russia, England, and Italy, to preserve produce in the winter months, mainly for the peasant classes as early as the 9th century. It was also considered a cure or sickness medicine, described as the traditional Chicken Noodle Soup. They use salted meat like pork, which shows the evolution of ground beef, spices, and broth. Meanwhile, dinner rolls date back to the times of the pharaohs in Ancient Egypt with the start of breadmaking and later out of 18th century Germany called BRÖTCHEN. It has not changed much over the years besides different types of flour, liquid (water or milk), oil, and toppings typical to sweet treats. I hope you enjoyed the history and origin of these food recipes!

The websites I used were The Natural Nurturer and A Pretty Life In The Suburbs. Here is my feedback regarding their attention to cooking/baking. TNN was important to me because it focused on healthy, hearty, time-efficient meals for anyone in a hurry. Taesha is informative by telling the audience which cabbage to choose and cut it. This is great for a beginner in the kitchen with no experience besides my side endeavour during the Sweet & Sour week. They provide a visual step-by-step as I offer you each learning project post. I also enjoyed the section and variety of adaptations, including different cooking methods in a slow cooker, suggestions on meats, and how to change the recipe for your diet. In the future, TNN will be my go-to place to look for homemade soups; oddly enough, the site has a great selection of breakfasts. I will give this site five out of five chef hats for being delicious in taste and knowledge.

APLITS feels more like a standard blog-centred recipe website than the previous one, with a toolbar featuring sweet and savoury recipes. The dinner buns were created during the dark times of 2020 and bring joy to anyone who makes them. It has tips on baking the buns and different ways to use a bread maker. It is short and sweet without many instructions to help the 3 hour and 20 minute time. Also, Jo-Anna is from Calgary, Canada, focusing on recipes, home decor, simplicity, and approachability.   I would give A Pretty Life In The Suburbs a lovely and respectable 4.5 out of 5 chef hats because I wanted more on the baking progress to see where a person could improve next time.

One-Pot Unstuffed Cabbage Soup with Ground Beef Ingredients:

• 1 Tablespoon olive oil
•  1 large onion, diced
•  1 pound lean ground beef
•  2 cloves garlic, minced
•  1 Tablespoon tomato paste
•  1¼ teaspoons salt
•  ¼ teaspoon ground black pepper
• 4 Cups low sodium beef or chicken broth*
•  15 ounces diced tomatoes
• 14 ounces crushed tomatoes
•  2 large carrots, peeled and diced
• 14 ounces green cabbage, cored & cut into bite-sized pieces, about one small head of cabbage
• ½ Cup long-grain white rice
•  2 teaspoons Worcestershire sauce
• 1 Tablespoon brown sugar, optional
•  Chopped fresh parsley, optional garnish

Homemade Bread Machine Dinner Buns Ingredients:

• 1 1/3 cup milk (at room temperature)
• 1 1/4 tsp salt
• 2 tbsp sugar
• 2 tbsp butter (at room temperature)
• 3 1/4 cups all-purpose flour
• 1 1/4 tsp bread machine or instant yeast

I started with a calm and collected head making the buns because they take the longest of the two recipes. Technology is fantastic since I only had to add the dry and wet ingredients into the breadmaker. After choosing the dough cycle, it did all the mixing and kneading for me in two hours and forty-five minutes. Next was a traditional rose under a tea towel for fifteen minutes. The dough ball/bun shaping was fun, but you must avoid over-touching them with floury hands. I discovered it is also essential to tuck the dough in the greased eight-by-eight baking pan to ensure that they don’t look clumpy or weird! Spacing the balls four in a row with ample room to expand, place them in the oven at 350 degrees Fahrenheit for twenty-five minutes. Then, brush some butter on the buns for a light, mouthwatering golden taste. Once they rest for twenty minutes, it is time to eat with the soup.

While that was all happening, I multitasked and cooked the cabbage soup. First, I got out my soup pot and added onions until soft and clear (two to three minutes). I messed up a little bit and forgot to add hamburger next. So, break it up into small pieces for five to seven minutes and don’t miss this step. Season the meat with tomato paste, S&P, and cook the garlic. The rest of the vegetables are added slowly with the broth and rice. Sidenote: I realized something was missing and cooked the beef in a separate pan while maintaining the flavour with garlic powder. Mistakes contain the lessons so as not to mess up again! Now let it lightly simmer for twenty minutes. The final touches include Worcester sauce and a little sugar to sweeten it up.

The lesson learned is that you control the kitchen, meaning you can add or experiment with the flavours. I also got to create a healthy dish for once with a delicate balance of ingredients and passion that is economical with the leftovers. For baking this time, it was all about management, the time around it, creating an appealing yet tasty bun, and trusting my instincts with knowledge because I might not know everything or things must be perfect. This was partly why I tried the bread maker; it was a tasty success. I would make both recipes again and want to start being more creative or adventurous with this. Next time, I will explore the jungle for Banana Cake and remember to try your best at everything you do!

I am making a classic Canadian dessert for Kade’s Kitchen to impress faint-hearted sweet lovers. I have memories of it during family gatherings and reunions. My grandma would always make them and put them next to Butter Tarts on a tray for everyone to devour. Without further ado, say hello to Nanaimo Bars. They are a three-layered no-bake dessert bar with a mixed chocolate walnut coconut bottom base, a heavenly to-die-for custard filling, and a silk semi-rich dark chocolate that helps mediate the delightful adventure.

Nanaimo Bars were first officially created as chocolate squares in the 1952 edition of the Women’s Auxiliary of the Nanaimo Hospital Cookbook. Although it might have been made during the city’s early coal mining settling days, this is problematic with similar baking treats named the New York Slice and Prayer Bar. Hopefully, you enjoyed that sweet slice of history (hahaha, pun not intended)! What is your favourite no-bake dessert?

I used the recipe from TikTok Milkshake connoisseur Spirit Alchemist, who has 6.8 million followers on the platform. His real name is Larry Canam, and he is a 71-year-old X-Military member from Fredericton, New Brunswick. The short video is precise, like a well-crafted recipe from a cookbook, and the steps are to the point. Larry makes it easy and informative for new bakers. The presentation and home-style editing help create a legendary video that will make anyone crave Nanaimo Bars. It made me want to check out the rest of his videos, which are wholesome food videos for responsible desert drink lovers. For more, outside of the World Wide Web, look no further than this unique Milkshake Monday cookbook on Amazon and Indigo.

Here is the recipe video and one from Larry’s Milkshake Monday series. Get ready to read my reactionary tale on the road to fun, joy, and experimentation!

@thewhyteelephant

Heres a delicious no bake dessert recipe. The 3 layer Nanaimo Bar. #recipe #dessert #tutorial

♬ vlog, chill out, calm daily life(1370843) – SUNNY HOOD STUDIO

@thewhyteelephant

A delicious Nanaimo Bar #milkshake #milkshakemondays with music by @Lance Allen

♬ original sound – Lance Allen

The Ingredients: 

Bottom Layer

• ½ cup of Butter
• ¼ cup and 1 tablespoon of Cocoa
• ¼ cup of Yellow Sugar
• 1 beaten Egg
• ½ cup of Graham Cracker Crumbs
• 1 cup of Flaked Coconut
• ½ cup of a Nut or Granola

Middle Layer

• ½ cup of Butter
• 3 tablespoons of Heavy Cream
• 2 Tablespoons of Custard Powder
• 2 cups of Powered Sugar

Top Layer

• 1 Dark Chocolate Bar
• 2 teaspoons of Butter

I started the recipe by using a scary and new baking technique, the double broiler. I added softened Butter, cocoa powder, and brown sugar to the broiler, constantly mixing until melted. Then, I made sure the beaten egg would not turn into a scrambled, inedible mess by slowly tempering the completed mixture. The DB is an exciting technical process involving two pots and boiling water trapping steam, making indirect gentle heat. Next, in a medium-sized bowl, I added all the dry ingredients for this bottom layer, whipping them together to a refined shape and then putting them into the container.

I proceeded to the delectable custard layer using a hand mixture for a fluffy texture. Some advice: I would like my audience/classmates to get used to mixing because that is in a lot of baking, but boy, is it fun to taste in the end. Is it snowing in my house? No, it’s only the powdered sugar, and I followed Larry’s recipe to the tee for this part because no one wants to clean the residue clouds. After all this, I mixed again and patted the custard into my container. Leave the Nanaimo Bar mixture in the fridge for an hour to cool. This will always test my patience because I am consistently hungry.

We are close to finishing this recipe since it is time for the dark chocolate layer! I used my microwave to melt the rich dark chocolate bar butter mixture in fifteen-second increments. Remember to keep stirring until the consistency is thin and melted to perfection. I finally poured it over the custard layer by smoothing the chocolate over the dessert area. The Nanaimo Bars were finally completed after a quick ten-minute chill and an arm workout of slicing them into bar shape!

I hope you enjoyed reading this post; feel free to leave comments about new recipes for me to try or platforms to find some on! Next time, I will pair homemade soup with a lovely bun recipe. Here is a hilarious meme on Nanaimo Bars. As always, try to seek the adventurous side of learning!

Meme from patjames.com

During week 6 of the learning project, I decided to swim over to the savoury side of cooking with salmon. I wanted to discover how to prepare and cook meat from the northern Atlantic and Pacific oceans. It also brings back memories because my family loves making a salmon recipe with a maple glaze, but I decided to broaden my horizons involving one of my favourite fishes. Thanks to all who commented on my last blog post with supportive and uplifting comments! The online source I used was the Food Network, which I have only watched without making anything from. The shows can be addicting to watch and make the viewers couch potatoes. I will base my review of the Food Network on three criteria: 1. The recipe clip from the website, 2. The information of the recipe, and 3. My overall impressions of it.

Mary Berg’s confidence and down-to-earth, likeable personality help complement the dish. She truly wants people to take something from each of her recipes. It helps that Mary won Master Chef Canada season three and knows what it means to learn as a home cook in the kitchen. The 4:46 minute segment is quick and reliable compared to some YouTube shorts or TikTok videos. Also, the information and steps have the purpose of not just entertaining the viewer, like a show by Guy Fieri. I would gladly watch and make another recipe from Mary Berg due to its simple and fun execution of flavours.

The FN website is unique and different from a site or blog from individual cooks. It has sections for breakfast, lunch, dinner, chicken, and pasta recipes. The layout makes it easy for people to find the recipe they want from specific chefs. However, the site is gimmicky, focusing on shows, “trendy news,” and storefronts to capitalize on the network’s superfans. When they focus on proper recipes, it is well executed for beginners like myself. For this recipe, the seven directions are practical and educational in that anyone can cook salmon in 45 minutes. I would give the Food Network 4 out of 5 chef’s hats for a learning focus in the kitchen!

Ingredients for Crispy Salmon Fillets:

• One 1.5-kilogram/3.3-pound salmon side
• 1/4 cup unsalted butter (56 grams)
• 4 cups panko breadcrumbs
• 2 teaspoons garlic powder
• 2 teaspoons dried herbs (such as Herbs de Provence or Italian seasoning)
• Kosher salt
• Freshly ground black pepper
• 3 eggs
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• Nonstick cooking spray

I started by getting a baking sheet and cutting my salmon. Luckily, mine did not have skin, so it was less labour-intensive and time-efficient—and I was hungry! In the meantime, I melted butter on my stove and gradually added the other dry ingredients. These were panko, which I recommend adding slowly, or you will create a big mess. Then, I seasoned the panko and made sure it got to a golden brown colour. Next, I transferred it to a sallow dish to get the breadcrumbs to room temperature. 

I easily mixed eggs, mayo, salt, pepper, and Dijon mustard for the sauce or dredge. It was finally game time to prepare the salmon by dipping it into the panko breadcrumbs and the dredge. Finally, the oven was at 425 degrees Fahrenheit, and I put the salmon on the baking sheet for 15 to 18 minutes. I completed the Crispy Salmon Filllets with mini-roasted potatoes and asparagus. Side note: This is an excellent recipe for meal-prepping and a fantastic meal worth your money off the internet!   

As always, I look forward to your reactions and feedback. Next week, I will look at one of my favourite content creators on TikTok; a hint is Milkshake Monday! Till then, I will leave you with this inspirational advice!

Pinterest post by Gail Shinkle

I am falling right back into the swing of things in my kitchen; after cooking a great steak meal, my next step involved something related to the autumn season in Saskatchewan. This week, I searched far and wide to create one of my favourite desserts, Cheesecake with a pumpkin spin. Thanks to the previous comments on my posts about different baking recipes! The source I used was from Natasha’s Kitchen, and it was an honest, trusted recipe with step-by-step documentation. However, the challenge in baking was lovely and in a setting where I felt like a professional due to the amount it produced. I gave it to lucky friends and family members who enjoyed the rich taste and hard-working effort.

The history of Pumpkins in baking dates back to early American settlers of the 17th century, when they would make a pre-version of pumpkin pie with milk, honey, and a variety of spices inside the vegetable over hot ashes. Cheesecake evolved from Greek and Roman recipes using honey, flour, eggs, and crushed cheese. Fun fact: the “dessert” was presented at the first Olympic games. It would later include sugar during Tudor England (1485 – 1603). Then, cream cheese was created in 1872 by American immigrants, and its current form was created with New York Cheesecake’s creation during the Roaring 20s.

Here is the Pumpkin Cheesecake for your consideration, lifted from the website:

The Crust:

• 1 1/2 cups graham cracker crumbs/12 whole graham crackers
• 6 Tbsp unsalted melted butter
• 1 Tbsp sugar
• 1/2 tsp cinnamon

The Filling:

• 24 oz room temperature cream cheese
• 1 1/2 cups packed light brown sugar
• 15 oz can pumpkin pie mix
• 4 large eggs
• 1/4 cup sour cream
• 2 Tbsp all-purpose flour
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 Tbsp vanilla extract

Starting the recipe, my head was filled with thoughts about making this cheesecake, which is truly a science, like in the chocolate chip cookies. It made me confident and excited to conquer the long 7 hours and 30 minutes. First, I grabbed a plastic bag and put the graham crackers into it. Letting out some steam, I smashed them like the Hulk into a fine form that would soon resemble a crust. So, I added the crumbs into a mixture of sugar, cinnamon, and everything nice (melted butter), stirring them to perfection. I deviated a little bit because I did not have a springform pan; instead, using a glass baking pan. I gently jammed them into the bottom and let the crust cook for eight minutes at 350 degrees Fahrenheit. They then had to cool to room temperature, but that was alright since it was time to fill it with the Pumpkin Cheesecake goodness!

Luckily, my stove was already at the desired temperature, and I was reunited with an old friend, the mixer. This is the rich part with the heavenly cream cheese and brown sugar. I made sure not to have a lumpy filling, but the part I did not enjoy was how sweet the brown sugar was in the final result. So, I recommend putting less (1 cup instead of 1 ½) for your tastebuds to not be overloaded by sweetness, saving you a trip to the dentist afterwards, haha! Then, I added the remaining wet ingredients into another bowl and ensured they were finely combined. It is also great because this part of the recipe adds a little extra flair for the baker besides the traditional baked cheesecake! The final part, before baking, required me to transfer the completed filling to the graham cracker crust.

The Pumpkin Cheesecake was in the oven for around one hour and thirty minutes, and I remembered to leave the stove ajar to allow air to circulate during the baking process. Also, I let it cool for forty-five minutes.  In the meantime, I made homemade whipping cream, beating the vanilla, sugar, and heavy whipping cream together for a delicious finish to the recipe that only took two minutes. Now, there was waiting time for the cheesecake to cool in my refrigerator for four-ish hours. Side note: it was cracked when I took it out of baking. I know it was only my first time making any cheesecake, but be sure not to bake it too long, get the perfect speed or time for incorporating air during mixing, take your time while cooling, and check the (cold) temperature of ingredients. Lastly, I have to work on my patience, precision, and timing, as mentioned earlier, while baking to limit mistakes. However, they are a part of the learning process, and I should accept that because nobody is perfect at everything!

Thanks for reading about my discoveries in the kitchen with this famous rich and filling dessert! What is your favourite Cheesecake? As always, I am up for suggestions in the comments! Next week, I will dip my toes into the world of cooking shows on the Food Network. Keep staying positive, and have a tremendous week!

In this combination of EDTC300 and Learning Project posts, I tested my Photo editing abilities using two online applications: Foodie (an app) and Photoshop (one of the most popular ways to edit images). It was a battle of prices because Foodie’s cost was free, and Photoshop would generally have a subscription, but I used a free trial to test the full abilities without wasting money.  Besides the applications, I looked up suggestions on Reddit for the best photography platforms to use on an iPhone. Also, I found an article by Allison of Some the Wiser on Food Photography: How to Edit Food Photos in Photoshop. They will support me on the Week Four quest in Kade’s Kitchen. So, let the cooking and editing begin!

The subject or food for the photos was a steak meal, and I documented my journey in the kitchen/grill visually. Usually, I do not make this type of meal as a university student, but since it was the end of reading week. I decided to cook my parents a meal they love from restaurants and show them some newfound confidence in me. I followed two video recipes by YouTube chef Nick DiGiovanni this week to learn. First was a video on how to cook the perfect steak, and it was a detailed video with various ways of discovering the art of steak. The second and last was a YouTube short, where Nick made golden garlic butter mashed potatoes. It was a quick recipe like the short and one of the best ways to make a great side dish in ample time. I also made a Caesar salad from a grocery store kit, which complemented the healthyness of the dinner.

The pictures help describe the thoughts of learning that went through my head during this grand learning event. I wanted to capture the look of stereotypical food from Instagram or even a cookbook. I believe that I succeeded, but what do you think? My first task was to season the steak, which I deviated from the video a bit by using salt and Montreal Steak Spice for a bolder taste. Then, I sent them to the grill for 7.5 minutes per side for our desired rarity of medium well. It was a different experience than frying up chicken for the Sweet & Sour recipe, and I enjoyed the various challenges/perspectives of grilling. How do you cook your steak? What is your favourite alternative product if you do not eat steak/meat?

I returned to the kitchen to put the cold, bathed Yukon gold potatoes on the stove and started to brown the butter. I removed the steaks and covered them in tin foil until the rest of the meal was finished. By this time, I was hungry and prevailed by adding the garlic butter to the mashed potatoes. I used a masher instead of a strainer because I don’t have one. Lastly, I mixed up the Caesar salad and would recommend it for simplicity, taste, and time efficiency. It was time to plate the meal and take the final product picture. 

Foodie is a good version of a photo editor for beginners like myself because it has filters specifically for food. It was simple and improved my shots, making my food more colourful/less bland. The controls and features were understandable, but sadly, it is behind a paywall for some of the filters that could have jazzed up my pictures. Using my phone instead of a chunky and confusing laptop for images was pleasant since they are more accessible to the everyday user. However, where it shined for me was combining it with the competition of Photoshop. I imported the filtered photos over to the web version of Photoshop. It is overwhelming at first, but there are plenty of videos online and websites on which to figure out how to work the application. I edited by altering the property values/numbers, going from levels to curves to colour balance to most other layers except black and white until they looked breathtaking or aesthetically pleasing. If I had more time and bought it, I would enjoy taking pictures/editing of my food/other things in my life. High Schoolers could use this in a design or photography class without hardships. Also, there is an app version for iPads and a school discount. So, regarding the previous sentences, here are the SAMR model approaches. 

Photo editing can be used in educational settings for many different reasons. It could be used from Upper Elementary (Grade 4) to the end of Secondary in Grade 12. Augmentation would be as simple an activity where students create a collage of the environment and edit the pictures on Foodie to have a filter on them, replacing a small chunk of the boring slideshow that half the students probably would not be paying attention to in the first place. This way, the change is interactive in a combined Science/Arts Ed lesson, producing a better result in the classroom for both parties involved. An example of redefinition is its use in a fully online photography/film class like Sask DLC on video communication platforms, where students learn how to use phone cameras to make experimental photos/videos to be creative in learning—varying from Photoshop to editing pictures into short-form content showcasing the semester’s development to an extensive digital independent film festival/gallery.

Overall, photo editing is an exciting and fun tool to use in my search for culinary art. It made me think about how my food looks after I make and eat it. What could I do to make it more appealing and not rush through life or this project? Instead, I should take in the sights and appreciate the good in everything that a person does/eats. I am happy with this diverse learning outside my comfort zone and can not wait for next week. I plan to make something involving a pumpkin or spooking-related because Halloween is approaching. Remember to relax since hard work pays off!

During week 3, thanks to Peter S’s supportive comment, I decided to try baking for the first time in forever. The world of baking is vast, like cooking, and my sweet tooth overpowered all my thoughts on this learning project in Kade’s Kitchen. So, with Brynn’s friendliness and suggestion, I decided to channel my inner cookie monster and make Chocolate Chip Cookies! I would recommend this website to anyone who wants a simple way to find BAKING recipes because the layout is straightforward and inspires me for my site. You know, a person can trust Sally instead of using the quick format of a Facebook short like last week. If you enjoy videos, she has a whole section of them, and they are great for all types of bakers! 

The recipe is on Sally’s Baking Recipies, and here is the recipe on my blog without having to look online for it:

• 2 and 1/4 cups (280g) all-purpose flour (Spooned and Leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled 5 minutes*
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks 

This is my step-by-step reaction to this recipe and everything I did for it. I started by mixing all of the dry ingredients into a bowl. Due to all the components, I thought I was in a lab experimenting, like in a chemistry class. Then, combining the wet ingredients with the dry ones confirmed to me that baking is scientific. I used a stand mixture for the previous instructions, which is a valuable form of kitchen technology. Next, I had to wait for the cookie dough to chill and firm up overnight because patience is key to learning the culinary world.

It was Monday night, and I took them out of my refrigerator for 10 minutes (to bring them to room temperature). So, I got the cookie sheets and a scooper to scoop the dough out of the bowl. Operation Cookie was underway, and I shaped them to be small because a flat is unsuitable for a cookie. While doing that, I warmed my oven to  325°F (163°C)! I cooked each batch for 12-14 minutes, with time to cool on the baking sheet and a wire rack. I have cookies for my busy week and will make them again because they are so yummy! I think you should try this recipe, especially if you are having a bad day since it will cheer you up and put a warm smile on your face!

Before I say my plan for next week, I will tell my audience the history of the Chocolate Chip Cookie. It was created in 1938 by Toll House restaurant owner/baker Ruth Wakefield in Whitman, Massachusetts, United States of America. Legend says it was made by testing recipes and adding small chunks of chocolate to the cookie dough mixture. In all, it combines a 7th-century dessert with the introduction of sugar in Persia (the cookie), the production of chocolate bars in the 18th-century United Kingdom, and the previously mentioned American creation during the 19th century. I hope you found these facts interesting and that I did not bore you to death with this little section in my blog!

This recipe was perfect for the second week and showcased a different attitude toward baking compared to cooking. These thoughts can be summed up with this quote: “As the saying goes, cooking is an art, baking is a science”—John Thomas. I enjoyed the moulding of the raw cookie; it was almost relaxing with the chilled sensation of a Play-Doh mixture. Also, watching the reaction in the oven to where they became soft and chewy was interesting! I want a new cooking recipe with something different and a more intricate variety. I like the challenge this project has done for me and the growth mindset I have developed in my kitchen. If the recipe tastes excellent, it will succeed in my book! I can’t wait for my next time baking! My next adventure will be using YouTube because I already watch it daily, and the site has a multitude of knowledge of it. I will still gladly take suggestions from commenters/the audience for recipes or platforms to use! Thanks again to Peter S and Brynn! Have a terrific week, and remember always to be yourself!