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Finalize today, decided last  (October 21, 2022)

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Georgina Tongol & Janine Guiab
We will make churros with differen  sizes and shapes 😋

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https://www.allrecipes.com/recipe/140422/onigiri-japanese-rice-balls/

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This onigiri recipe is fun to make for Japanese bento boxes! You can put almost anything in these rice balls; try salmon or tuna with mayonnaise.

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Group 7: Churros
https://www.cookingclassy.com/churros/

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Churros (Homemade Recipe with Step by Step Photos) - Cooking Classy

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These are the best churros! Crispy on the outside, soft and tender on the inside. Includes step by step photos and tips so you can perfect them!

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Group 4: Garlic Mashed Potatoes https://www.saltandlavender.com/easy-garlic-mashed-potatoes/

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https://www.youtube.com/watch?v=plwFYzeCqFQ

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4 Easy NO BAKE Dessert Cup Recipes. No Eggs, No Gelatine, No Alcohol!

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group 1: homemade Salt and Vinegar Chips

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group 1: homemade Salt and Vinegar Chips

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https://www.servedfromscratch.com/homemade-salt-and-vinegar-chips/

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by | Updated This post may contain affiliate links. Read my disclosure policy.

Take your made from scratch chips to the next level by making them with the addictive acidic and salty flavors of these Homemade Salt and Vinegar Chips! Everything you love about these classic chips, but made at home and sure to impress anyone who tries them!

They're here!! Friends, these Homemade Salt and Vinegar Chips are ones that I have been dreaming about for a long time. I've tried a lot of different techniques to get that classic, undeniable salt and vinegar flavor, and I've finally cracked the code, and trust me, these are good. So so SO good. Perfectly crispy and with that finger-lickin' salt and vinegar flavor that a true vinegar chips fan will love!

Ingredients Needed

Russet Potatoes - These are hands down the best potatoes for chips. High in starch and low in moisture, that's what you need for the best crispy chips.

White Vinegar Powder - Now this is the secret sauce to these salt and vinegar chips. I have tried to get the vinegar flavor a few other methods, but then finally gave in to this powder. And let me tell you, it made all the difference. Plus, it's affordable, gluten-free, vegan, and kosher, and this little packet will provide enough powder to make a whoooolle lotta salt and vinegar chips!

Vinegar - While the powder is the (crucial) finishing touch of vinegar flavor for these chips, a lil' soak in some vinegar and water for the potato ice bath, that adds the subtle depth of vinegar flavor to these chips.

Salt - How can you have salt and vinegar chips without the salt?! While kosher salt is the standard go-to salt in our house, for chips, you really need to make sure you have fine ground table salt. That's what's going to provide the best coating for crispy crunchy chips.

Vegetable Oil - Necessary for frying. While vegetable oil is our oil of choice, you can use any high flash point, neutral oil.

The Crispiest Potato Chips, Every Time

Potatoes Sliced Thin

This is step #1 to ensure that you have the crispiest potato chips is to make sure that you have the thinnest sliced potatoes possible. And really, the best way to do this is to use a mandoline slicer. Set that baby at the lowest possible setting and then slice.

Ice Bath

The next step to the crispiest crunchiest salt and vinegar (or any other) potato chip, is a little ice bath. But not just in water, for these vinegar chips you'll want to add a couple of cups of vinegar, too. This helps impart that vinegar flavor into the chip for the subtle flavor beyond the top layer of flavor.

This is a step you really don't want to skip. Not only for the vinegar flavor, but for any time you're making a homemade chip. The ice bath is what removes the surface starch from the potatoes which is what will cause the potatoes to brown (and burn) more quickly while frying. It also helps make a crispier chip!

Rinse and Dry

Pour those little spud slices into a large colander and give them a quick little rinse. Then let them dry in a towel-lined tray and then dry those potato slices really well. I like to line the towel with potato slices and then pat them dry with some paper towels.

Fry!

Give those little slices of potatoes a good shallow fry until nice and golden brown and crispy! With oil at about 350-365 degrees, that's about 4 minutes, turning them, and folding them a little for those highly sought-after folded chips!

Let Cool in a Single Layer

Another important tip to maintaining the ultimate crisp and crunch with your homemade potato chips is when you remove them from the oil with your slotted spoon, make sure that you let them cool on a paper towel lined plate or tray in a single layer. Piling them up on top of one another right out of the oil, can make them soggy.

Add Salt and Vinegar Powder

The final part, once the chips are fried, just a sprinkle of the salt and vinegar powder and that's it! The perfect crispy Homemade Salt and Vinegar Chips!

I like to sprinkle one half of the chips, flip, and then give another sprinkle for the ultimate salt and vinegar flavor! You can also adjust the level of salt and vinegar on these chips by adding more or less of the salt and vinegar powder mixture. A generous sprinkling is what I think gets you to the store bought chip level, but you can totally adjust to your own taste.

Crispy Salt and Vinegar perfection! Seriously, these Homemade Salt and Vinegar Chips are what snacks from scratch dreams are made from. Sure to get a shocked and impressed "You these?!" from anyone you enjoy them with.

Other Salty Snack Favorites

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, I n stagram, and Pinterest!

Clean and peel potatoes. Slice at the lowest setting possible on a mandoline over a large bowl. Add 2 cups of vinegar and then add cold water to the bowl until it covers the potatoes and then add some ice. Let sit for 30 to 60 minutes.

Meanwhile, line a large baking dish with a clean kitchen towel and have paper towels ready.

Once the potatoes have soaked, drain into a colander and give a quick rinse. Shake off excess water.

Add potato slices to the towel-lined baking dish in a single layer and then blot dry before adding more in another layer and patting dry with paper towels. You can also line in layers of potatoes, paper towels/kitchen towels.

Meanwhile, heat 4-5 cups of vegetable oil in a saute pan until it reaches at least 350 degrees and up to 365 degrees. Use an instant read thermometer, or use the wooden spoon test.

Add potato slices to hot oil and let fry for 2 minutes on side and then turn to finish on the other side, until golden and crispy.

Remove from pan with a slotted spoon onto a paper towel lined plate. Sprinkle with vinegar and salt mixture on one side and then turn chips and sprinkle on the other side. Let cool on a single layer on a plate.

Transfer to a larger plate or platter and serve! Or store in an airtight container for 1 - 2 weeks.

To test to see if your oil is hot enough for frying without a thermometer, grab your wooden spoon a put the end of it into the oil. If the oil gently bubbles around it, it's ready! If it bubbles too hard, it's too hot and you will want to cool the oil a little and then test again.

Follow all instructions for preparing the potatoes and then pre-heat the oven to 450 degrees. Spray the baking sheet with cooking oil. Add dried potato slices to a large bowl and add 1 - 2 tablespoons of olive oil and toss to coat. Sprinkle with vinegar and salt mixture. Line baking sheets with a single layer of chips and bake for 10-12 minutes. Allow chips to cool completely.

These homemade chips will keep for up to two weeks (if you can keep them around that long! They stay the crispiest for the first week. Store in an airtight container in a cool dry place.

Potatoes: Russets are best, but you can also use another high-starch low moisture potato like Idaho. Stay away from waxy potatoes like red, yellow, and fingerling.

Salt: Be sure that it's fine ground.

White Vinegar Powder: This is one that you don't want to skip. It's truly the best way to get that authentic vinegar chip flavor!

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Take your made from scratch chips to the next level by making them with the addictive acidic and salty flavors of these Homemade Salt and Vinegar Chips! Everything you love about these classic chips, but made at home and sure to impress anyone who tries them!

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Online Group: Apple Pie French Toast Roll-Ups

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Online Group: Apple Pie French Toast Roll-Ups

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https://www.youtube.com/watch?v=eRcAYaXlqDY&ab_channel=Gel%27sKitchen

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Apple French Toast Roll Ups | Gel's Kitchen

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Group 6: Edible cookie dough

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Cookie Dough!! Who could resist a spoonful of this? It's just sweet, nostalgic comfort food and perfect in every way. And no risk of food born illnesses here, it's made with heat treated flour and no eggs so you can scoop away without all the worry.
Best Edible Cookie Dough Recipe!

Forget every other dessert I've ever recommend you make because this is the only one that really matters. Okay I'm kidding but honestly cookie dough is one of the best treats ever, right?

I've always had to sneak a taste of every batch of cookies before baking but this way is definitely the safer option.

The great thing about these recipes are that just about anyone could make it. No baking skills required! Sure cooking the flour adds an annoying step but it's worth the peace of mind especially when you are serving it to someone else.

Since I love cookie dough so much I've decided to share THREE incredibly delicious flavors that will tempt everyone and anyone, trust me no one can resist young and old alike!

Here's the flavors you can choose from:

Chocolate Chip Cookie Dough

Chocolate Chocolate Chunk Cookie Dough

Funfetti Sugar Cookie Dough

Watch Us Make All Three!

Ingredients for Chocolate Chip Cookie Dough

All-purpose flour: heat treated to kill bacteria (as noted in recipe below)

Granulated sugar and brown sugar: the combination of the two gives it that classic flavor.

Unsalted butter: salted butter will work as well just add a pinch of salt if using salted.

Salt: this will bring out the flavors of the cookie dough.

Vanilla extract: use real vanilla extract for the best flavor.

Milk: since there's no eggs milk is added so cookie dough isn't dry.

Mini or regular chocolate chips: prefer the mini especially once cold.

For Chocolate Chocolate Chunk Cookie Dough you'll also need cocoa powder, and I like to use dark chocolate chunks instead of the chocolate chips but chocolate chips are fine too. No brown sugar is needed.

For the Funfetti Sugar Cookie Dough you'll also need almond extract and sprinkles. No brown sugar is needed.

How to Make Cookie Dough that's Edible - Safe to Eat?

Because of the possibility of e-coli being found in flour it's now a good idea to heat it in the oven to kill off any possible bacteria before consuming for things like cookie dough. And of course let's skip the eggs.

Heat treat the flour: spread 3 cups of flour out onto a rimmed 18 by 13-inch baking sheet. Bake in preheated oven 7 minutes, or until flour temperature registers 160 degrees on an instant read thermometer. Let cool completely then transfer to an airtight container.

I'll be honest this step is a little messy, I like to use a metal spatula and scrap to one corner and pour into a resealable bag. Then measure out what you need from there (using the scoop and level method).

Cream butters, sugars and salt: Add butter, brown sugar and granulated sugar to a mixing bowl then sprinkle in salt . Using an electric hand mixer whip mixture until pale and fluffy, about 3 minutes.

Blend in liquids: Then add in milk and vanilla and mix until well blended.

Blend in flour: Next add in all of the flour and mix just until combined.

Finish with the chocolate: Add the chocolate chips then fold with a rubber spatula to incorporate.

How Long Does Cookie Dough Last in the Fridge?

Serve dough right away or chill in refrigerator in an airtight container up to one week.

Can I Freeze It?

Yes. You can freeze this cookie dough up to 2 months.

Can I Add it to Ice Cream?

Yes. Don't add much milk so you can shape the dough, then the easiest method would be to shape into a couple of small logs, freeze a few hours in parchment paper then cut into small rounds.

I Don't Have an Electric Mixer, Can I Mix This by Hand?

Yes you could make this by hand if you don't own a mixer. I would probably go with nearly melted butter though to make mixing easier (therefor skipping getting to the pale and fluffy stage) and use a wooden spoon to mix.

Can I Bake This Cookie Dough?

No, please don't try to bake this cookie dough. With its lack of egg and leavening (baking soda/baking powder) the cookies would spread and be flat, and you wouldn't end with a soft and chewy cookie.

How to Make Cookie Dough for Two People?

If you don't want a whole batch sitting around to tempt you here's the amounts you'll want to use:

1/4 cup all-purpose flour, heat treated

2 Tbsp unsalted butter

2 Tbsp packed light brown sugar

Scant 1 Tbsp granulated sugar

Pinch of salt

1 tsp milk, then more as needed

1/8 tsp vanilla extract

2 Tbsp mini chocolate chips

I'm not sure if the way I've written it up in the notes of the recipe (below) is confusing so I though I better just throw the fully written out recipe here too.

Chocolate Chocolate Chunk Cookie Dough Recipe

2/3 cup (92g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
1/3 cup (32g) dutch process cocoa powder
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
2 oz (1/3 cup) dark chocolate, chopped into small bits

Instructions
Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk and the vanilla extract then blend in flour and cocoa powder, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in chocolate bits. Store cookie dough in refrigerator.

Funfetti Sugar Cookie Dough Recipe

1 cup (136g) all-purpose flour, heat treated to kill bacteria (see notes in recipe box below)
1/2 cup (113g) unsalted butter, softened
2/3 cup (136g) granulated sugar
1/4 tsp salt
1 1/2 Tbsp milk, then more as needed
1/2 tsp vanilla extract
1/4 tsp almond extract
1/3 cup (54g) white chocolate chips
3 Tbsp (36g) rainbow jimmies, then more for topping

Instructions
Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over.
Using an electric hand mixer whip together until pale and fluffy, about 3 minutes.
Mix in 1 1/2 Tbsp milk, vanilla extract and almond extract then blend in flour mixture, while adding milk 1/2 Tbsp at a time to thin if needed.
Using a rubber spatula fold in white chocolate chips and sprinkles. Serve with more sprinkles on top. Store cookie dough in refrigerator.

What Would Be Your Favorite Flavor?

So I'm torn between all three flavors in picking a favorite. I thought for sure chocolate chip cookie dough would be the winner, then I made the chocolate version and was smitten after one bite (hello brownie batter flavor!).

Then next came along the funffeti sugar cookie dough and I felt like I was eating a slice of birthday cake in cookie dough form (hello best of both worlds). I mean how could be pick a favorite here?

Try them them all and let me know your favorite!

Other Cookie Recipes You'll Love:

Edible Cookie Dough {3 Flavors}

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Edible Cookie Dough {3 Delicious Flavors} - Cooking Classy

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Cookie Dough!! Who could resist a spoonful of this? It's just sweet, nostalgic comfort food and perfect in every way. And no risk of food born illnesses here, it's made with heat treated flour and no eggs so you can scoop away without all the worry.

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Group 2: Banana chocolate turon https://youtu.be/hw2IYa_ARGQ

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CHOCO TURON | TURON WITH NUTELLA | SIMPLENG LUTO BY MALOU #Turon #ChocoBananaTuron

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https://tasty.co/recipe/microwave-chocolate-lava-cake

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Group 1- Peanut butter and banana bread pie

Link: https://ssamedu-my.sharepoint.com/:w:/g/personal/2016026_ssamedu_onmicrosoft_com/EU8ag9FIURtPg6mzRFuCY2cBvWxtiz6N0vcSTHohS8rWbg

Note: Instead of pineapple and chocolate, we used banana and peanut butter:)

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Group 2: Brownies Ice Cream Sandwich

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Brownies Ice Cream Sandwich-Group 2 (Gr9&10)

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Group 5: Crepe https://youtu.be/SpSrBGnjurA

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please make sure to include your group number and the link where you got it from before you recommend recipes! :) ex. Group 1: Turon (link)

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please make sure to include your group number and the link where you got it from before you recommend recipes! :) ex. Group 1: Turon (link)