Sunday, December 21, 2014

Cake Batter Truffles Week 2

Christmas NO-BAKE Cake Batter Truffles


INGREDIENTS:
1 cup white cake mix
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup butter, melted
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon Christmas sprinkles + more for decoration
1 1/2 cups white chocolate chips or vanilla almond bark

DIRECTIONS:

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.
In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.



Monday, December 8, 2014

Gingerdoodle Cookies Week 1

GINGERDOODLES a cross between a ginger snap and a snickerdoodle

INGREDIENTS:

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling

DIRECTIONS:

Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
Serve warm or at room temperature. Store in an airtight container until ready to serve.

Welcome to Cooking/Baking Class

Welcome to Cooking/Baking Elective Class WINTER 2014
Hello Parents & Students,
Welcome to Cooking and Baking Class for Kids! I hope you are looking forward to a fun experience for your child as much as I am. The students will be using the stove and oven but I will be instructing, supervising and involved in every step of the process and preparation of every recipe. I have an assistant in every cooking class (my assistants are composed of ILCS students who have a passion for cooking/baking, have taken my class previously and exhibit leadership). My assistant helps me with the more advanced techniques and methods of cooking as well as assists some of the younger kids in class. Please let me know if your child has ANY food allergies or sensitivities to certain foods as soon as possible. You may email me at ilcscookingelective@gmail.com
For my class to be successful it is very important that every student is a good listener; as well as careful during class. Please review the kitchen safety rules with your child (I will also be going over the rules with them on the first day of class). If a student is misbehaving inappropriately he or she will not be permitted to participate with our cooking/baking class for that day. I will begin with a warning and then will ask the student to take a seat. If the behavior continues I will drop the student from Cooking/Baking Elective Class. If your child is dropped from this elective, a full payment for the cost of the trimester will be required. It is a privilege to be in ANY Elective Class, inappropriate behavior takes away time from the other kids who want to learn and it also makes it an unsafe atmosphere. I want to make sure everyone has fun, but I must keep the safety of all the children in mind.
***PLEASE NOTE*** The cost of cooking class differs by day. The reason some classes differ in pricing is due to Holidays and extended days, etc. Monday is $65, Tuesday and Wednesday is $75. The cost on Thursday is $65. Extended days are held on the last Thursday of every month at CSC. Therefore; no electives are offered on this day. All payments are due the week of December 15th. Please make your check payable directly to: Esmeralda Williams. Cash is also accepted, if payment is made via currency I will provide a receipt for those payments. I understand that some individuals may be going through a hardship, are paid on a monthly basis, etc. If so, please do not hesitate to email me at ilcscookingelective@gmail.com let me know if you need a scholarship or if you need additional time to make your payment. All information is kept confidential.
I don’t foresee having to cancel any classes but in the event that I do, I will notify you via a phone call/email. ILCS provides me with the phone number you have on file with the office. Please make sure your number is current.
Our blog website with our recipes is www.ilcscookingelective.blogspot.com

Thank you, Esmeralda Williams