katahdinwhoopiepie Member Profile

School

Anxiety Support / by katahdinwhoopiepie

September 4th

...See more Aug 19: But today was my first day of 9th grade and we went to the cafeteria and i think i was scared idk and then some girls sat with me and stuff and after that i got to algebra one and i think before i went i looked lost and the teacher said are you lost you look lost or something like that and she was the algebra teacher then next i think i was lostish but one of the girls i sat with i was like by the door and i think she motioned i was there so yeah.Then i think next i had JMG and had to do an essay about active listening or something. next i think was maine authors and i was lost i think and asked a teacher and i think got lost again but then asked a substitute teacher and got there. And i think in that class we played bingo. Then next was lunch i think and yeah i think it was something and two girls came and sat but i think they really just talked to eachother. Then next i think i had flex period and i believe we just went over either handbook or school rules idk. Then next we had world history and i think the teacher made a kahoot about himself and asked questions like “whats my wifes name” then after we had English 9 and then had earth and space Science. Then after i had study hall and did my essay for JMG. August 21; So i believe it is my second day of 9th grade Well was. And well yesterday (the first day) i kinda made a friend and now today people thought we were dating because were always like idk poking eachother and laughing and then i think she said she thought i was gay and then i think she said she wanted me to pretend to be gay infront her friends or something. Then in JMG i think someone thought we were together or something. Then i think while i was going to last period she said im dead meat or something and she doesnt know why Oh and i believe today she called me a suck up for like doing my essay for JMG and when the teacher asked whos completed it or something she told me to put my hand down I dont even know if this is true. It was probably 8am I could just be making things up dont even know if im remembering while writing this My mind could just be unreliable Well a person on 7cups said my vents didnt add up so they weren’t believeable or true or something August 28: I think theres a girl at school that’s like kinda mean but not mean but she called me an a-hole i think for throwing a marker i think it was at her but she slammed colored pencil at me i think

Chocolate mousse pie recipe

Hobby Zone / by katahdinwhoopiepie

August 12th

...See more Crust: 22 reg oreos (don’t use double stuf) (249g) 5 tablespoons unsalted butter, melted (71g) Chocolate mousse filling: 8oz unsweetened chocolate finely chopped (226g). 2 tablespoons unsalted butter (28g) 4 egg whites (120g) 1 cup granulated sugar (200g) 1/4 teaspoon cream of tartar 2 cups heavy cream, cold (480g/ml) 6 oreos crushed into crumbs. Topping: classic whipped cream (recipe follows) Instructions: Make crust: preheat oven to 350°F (177°C) in a food processor or blender, pulse the whole cookies including filling into fine crumbs. Transfer to a medium bowl and stir in the melted butter. The mixture should be thick and quite wet. Pour the crumb mixture into a 9-inch pie dish and press in evenly to form crust. Bake for 10 minutes. Cool completely. Make the chocolate mousse filling: melt the chocolate with the butter set aside to cool slightly. Set up a double boiler (if you don’t have a double boiler, use a reg small pot for the water and a heat safe bowl for the top). Top the upper pot or bowl, add the egg whites, sugar, and cream of tartar. Position the pot or bowl over but not touching the simmering water below. Whisking constantly cook the egg white mixture until the sugar has dissolved and the mixture reaches 160°F (71°C) on an instant read thermometer. Transfer the egg white mixture to a large heat safe bowl or bowl of a stand mixer fitted with whisk. Beat on high speed until soft, glossy peaks form 5-6 minutes. Gently fold the melted chocolate into the whipped egg white mixture until combined. In another bowl, whip the cream on medium high speed until medium to stiff peaks form 3-4 minutes. Gently fold the whipped cream into the chocolate mixture. Using a small offset spatula, spread half the mousse into cooled pie crust. Sprinkle crushed cookie crumbs evenly over top. Top with remaining chocolate mousse, mounding it in center to create a dome shape. Make the classic whipped cream: 1 cup heavy cream, cold (240g/ml) 2 tablespoons granulated or powdered sugar 1/2 teaspoon vanilla extract In a large bowl using a handheld or stand mixer fitted with whisk. Whip the heavy cream, sugar, and vanilla on medium high speed until medium peaks form, about 3 minutes. Use immediately or store covered tightly in fridge for up to 24hrs Spread the whipped cream mixture on top. Refrigerate pie uncovered for atleast 4 hrs. Let it sit room temp for 10 minutes before slicing and serving. Store covered tightly in fridge for up to 4 days

Soft pretzels recipe

Hobby Zone / by katahdinwhoopiepie

August 12th

...See more Dough: 1 1/2 cups warm water (about 100°F/38°C) 1 tablespoon brown or granulated sugar 1 standard packet instant or active dry yeast. 1 tablespoon unsalted butter, melted and slightly cooled. 1 teaspoon salt. 3 3/4 to 4 cups all purpose flour Nonstick spray. Baking soda bath: 1/2 cup baking soda. 9 cups water. Instructions: Make the dough: in a large bowl, whisk the warm water, sugar, and yeast. Cover and let sit for 1 minute to dissolve the yeast. Whisk or mix in the melted butter and salt. Add 3 cups of the flour, then mix on low speed or with wooden spoon until combined. Add 3/4 cup more flour. (3 cups is 375g and 3/4 is 94). And mix until dough is slightly tacky but not overly wet. If it seems too sticky and clings to sides of the bowl add up to 1/4 (31g) more flour, 1 tablespoon at a time. If it feels dry and crumbly, add more water 1 teaspoon at a time mixing well after each addition. When the dough reaches proper consistency, beat on low speed 3-5 minutes. Or knead by hand. Do window pane test. Shape the dough into a ball cover with a tea towel or plastic wrap and let the dough rest at room temperature for atleast 10 minutes or up to 30. Preheat oven to 400°F (204°C) line two baking sheets with parchment paper and grease with nonstick spray. Using a sharp knife, bench scraper, or pizza cutter, cut dough into sections each about 1/3 cup (75g). On a lightly floured surface, roll each dough section into a 20-to22-inch rope. Form a circle with a dough rope by bringing the 2 ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards you and press them down to form a pretzel shape. Repeat with remaining dough. Make the baking soda bath: in a large pot, stir the baking soda into the water and bring to a boil. Carefully drop 1 or 2 pretzels into the boiling water and boil 20-30 seconds. Using a slotted metal spatula lift the pretzels outta the water and let excess water drain off. Place pretzels on prepared baking sheets and sprinkle with coarse salt. Repeat with remaining pretzels. Bake pretzels 12-15 minutes. Enjoy

Berries and cream pavlova cake recipe

Hobby Zone / by katahdinwhoopiepie

August 13th

...See more Meringues: nonstick spray for pans, 1 1/3 cups granulated sugar. 6 large egg whites room temperature. 1 teaspoon vanilla extract. 1 1/2 teaspoons cornstarch. 1/2 teaspoon cream of tartar. Berry topping: 3 cups mixed fresh berries (if using strawberries slice thin) 1 tablespoon granulated sugar. 1 teaspoon lemon zest. Whipped cream topping: 2 cups heavy cream, cold. 3 tablespoons granulated sugar. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. Instructions: Preheat oven to 350°F (177°C). Using a pencil trace around an 8inch round cake pan on two sheets of parchment paper. Flip the sheets over and place them pencil side down on two baking sheets. Grease each lightly will nonstick spray. Make the meringues: in a food processor or blender, process the sugar until its very fine about 1 minute. In a large bowl, beat the egg whites on medium high speed until soft peaks form. Add half the sugar and beat for 30 seconds add remaining sugar and vanilla and beat on high speed until stiff glossy peaks form. Using spatula, gently fold in cornstarch and cream of tartar until combined. Divide the egg white mixture evenly between the two circles. Using an offset spatula gently spread it in an even layer to the edges of the circles. Place both sheets in the oven as soon as you close the oven door reduce the oven temperature to 200°F (93°C) bake 1 hour and 20 minutes. Halfway through baking swap the pans between racks and rotate them 180 degrees. Turn off oven and slightly open the door let the meringues cool for about 4 hours. Make berry topping: in a large bowl, gently toss the berries, sugar, and lemon zest. Make whipped cream topping: whip the cream, sugar, lemon juice, and vanilla on medium high speed until medium peaks form. Using a thin metal spatula carefully lift cooled meringues off the parchment. Using offset spatula spread about half of the whipped cream over top then add half the berries. Repeat with second.

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