The student online newsmagazine of SHS

The Journal Rewired

The student online newsmagazine of SHS

The Journal Rewired

The student online newsmagazine of SHS

The Journal Rewired

Journal bake-off

The staff held their second annual baking competition in light of the holiday season

Lucy Hiller’s Stollen Bread

This bread is a Hiller Christmas classic, and the smell of it baking gets me into the holiday spirit like nothing else. Every year, we make the bread to give to family and friends, but we always make sure to save some for ourselves to eat on Christmas morning. It’s delicious on its own but even better if you spread some butter on top. I love that there’s something for everyone to do in the baking process. Someone can make the dough, someone can knead it and another can carefully decorate the bread with icing and candied fruit. I hope that you all enjoy this slice of the holidays as much as my family does.

Ingredients

    • 1 cup raisins
    • 1 cup mixed candied fruits
    • ½ cup candied red cherries
    • ½ cup rum
    • 1 ¼ cups lukewarm milk (110 degrees Fahrenheit)
    • ¾ cup sugar
    • 2 packages active dry yeast
    • ¾ cup unsalted softened butter

 

  • ½ tsp. salt
  • ½ tsp. almond extract
  • 3 eggs
  • 7 cups unsifted bread flour
  • 2 tbsp. butter, melted (used to brush on bread before baking)

  • Powdered sugar
  • Milk

Directions

  1. Combine raisins, candied fruits, cherries and rum. Set aside to marinate for 30 minutes.
  2. Separate the fruit from the marinade liquid. Put the fruit in a bowl, and save the marinade liquid in a separate container to be used in the icing later on.
  3. In a large mixing bowl, combine warm milk, sugar, yeast, butter, salt and almond extract. Stir until blended and butter is incorporated.
  4. Add reserved rum, eggs and 3 cups of flour. Beat for about 10 minutes, scraping the bowl when necessary.
  5. Stir in the fruits that have been tossed with the remaining flour.
  6. Knead for 8-10 minutes.
  7. Shape into a smooth ball and place into a greased bowl.
  8. Cover with a damp cloth or plastic wrap and let rise until it doubles in size (about two hours).
  9. Punch down the dough and divide into four equal portions.
  10. Roll out one portion into an oval (about 6 by 9in.) and brush with melted butter. Fold in half lengthwise and place on a lightly greased cookie sheet. Cover loosely with plastic wrap or a damp cloth and let rise for about one hour.
  11. Bake at 350 degrees Fahrenheit for about 30 minutes or until golden brown.
  12. Let the bread cool.
  13. Make a powdered sugar and milk glaze that is fairly thick by putting small amounts of milk into the powdered sugar until the desired consistency is reached.
  14. Place glaze on the cooled bread and decorate with candied fruit and sliced almonds to create designs.

Kenzie Andrysiak’s Christmas tree brownies

     Ingredients

 

  • 2 large eggs
  • 2 tablespoons water
  • 1 ½ cups granulated sugar
  • ¾ cup all purpose flour
  • ¾ tablespoons sea salt
  • ⅔ cup cocoa powder
  • ½ teaspoon vanilla 
  • ½ cup olive oil
  • ½ cup chocolate chips 

Directions

  1. Preheat the oven to 325 degrees Fahrenheit, and use a 8×8 cooking pan.
  2. In a medium-sized bowl, mix sugar, flour, cocoa powder, powdered sugar, chocolate chips and salt.
  3. Then in a large bowl, whisk olive oil, water, eggs and vanilla.
  4. Combine the two bowls and mix until creamy with no chunks
  5. Pour the mixture into the pan, and let it cook for 40-45 minutes.
  6. Finally let it cool off and enjoy!!                                                                                                  

Source for recipe: Love and lemons

Harjas Kaur’s Pizzokie

The holidays are all about warmth and hugs, and nothing says warmth like pizookie. This pizza cake is full of rich, creamy textures incorporated with chocolate chips. It’s crunchy on the top and gooey inside. 

Ingredients 

  • 1 cup flour 
  • ½ tsp salt 
  • ½ tsp baking soda 
  • ¼ cup dark brown sugar 
  • ½ cup white sugar 
  • 6 tbsp unsalted butter
  • ¼ cup greek yogurt or 1 egg
  • 1 tsp vanilla extract
  • Chocolate chips

Directions

  1. Combine flour, baking soda and salt in one bowl. Then in another bowl, combine sugar, butter, greek yogurt, vanilla and as many as chocolate chips as you like. The consistency should be a thick paste. 
  2. In a round pan (any size works), spread out the pizookie mixture.
  3. Preheat the oven to 350 degrees Fahrenheit, and let it cook for 15 minutes. You can tell it is ready when it has a crunchy layer on top. 
  4. Serve the pizookie hot and enjoy! 

 

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About the Contributors
Lucy Hiller, Sports Reporter
Howdy! My name is Lucy Hiller, and I’m a senior this year (whoop whoop), so I’m savoring every last second I get at SHS. For my third year on The Journal, I’m back as a Sports Writer. I spent last year as the Sports Editor, and while it was a truly incredible experience, I really missed getting to write and share peoples’ stories with the world. Outside of The Journal, I’m on the cross country, swimming and track teams at SHS, and I just got a job at Fleet Feet, so if you ever need running shoes, come find me. In my free time, I enjoy playing piano, reading and cooking (go check out @lucys.yums on Instagram). I also love spending time outdoors, especially on hikes with my family (and of course, Benny, my dog). One thing I’m really excited about this year is getting to help elementary students at Homecfort produce their own mini version of The Journal because it’s so rewarding to see their excitement when they finally hold the paper in their hands. I hope I haven’t distracted you from our content for too long already, but you should totally get back to reading all of the articles that thejournalrewired.com has to offer.
Harjas Kaur, Features Reporter
Hi, my name is Harjas Kaur Chauhan, and I’m excited to enter the 2023-2024 school year as a sophomore here at SHS. This is my first year on The Journal, and I am a Features writer. I am so excited to meet new people and work with everyone this year. As I get to know you, I want you to know a little bit about me! So I grew up in a small town in New Jersey and was born into a Sikh family. I started speaking Punjabi when I was four and was surrounded by culture and family. I loved to read and go to the Gurudwara as a child. My background is still an important part of me, and I carry pride in being a Sikh. When I turned eight, I moved to Indiana. It’s really different because here I can’t just travel to New York on the weekend, which is why I don’t really like it, but I can’t say it’s all that bad because I met my best friend Simran here. I love watching horror movies with her. Thanks for checking out my bio, now go check out the rest!
Kenzie Andrysiak, Features Editor
Hi! My name is Kenzie Andrysiak and I’m a junior this year! This is my third year on The Journal and I’m going to be the Features Editor. Other than The Journal, I care strongly about my academics and hope to attend Marian University. I also am a part of the SHS girls lacrosse team and am in some SHS theater productions. When I have time outside of school, I like to listen to music, watch TV and shop. My top music artists are Harry Styles, Taylor Swift and Rihanna. I love all girly things like shopping, the color pink, glitter and obsessing over boy bands. After I graduate, I want to go to Italy with my mom, and live the Italian dream. This year on The Journal I am most excited for meeting new people and growing close as a staff!

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