Chocolate Crepes Filled with Strawberry Yogurt or Chocolate Crepes filled with Sliced Bananas and Nutella
Homemade with LOVE
Please Note-Yields: 4 servings
Ingredients:
3/4 cup milk
2 eggs
3/4 cup unbleached all-purpose flour
2 tablespoons unsweetened Dutch process cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon vanilla
pinch salt
Melted butter, for brushing the pan
2 (6 oz) containers Greek strawberry yogurt or yogurt of your choice
2 (1 oz) semi-sweet baking chocolate squares, melted
Powdered sugar, fresh whipped cream and fresh strawberries, for garnish
OR
Nutella and Sliced Bananas
Directions:
In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.
Meanwhile, heat a 10-inch nonstick skillet over medium heat. Brush lightly with melted butter, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.
Spoon yogurt onto crepes, then roll up or fold on serving plates. Melt chocolate and drizzle on top, then garnish with powdered sugar, fresh whipped cream and fresh strawberries to serve.
Sunday, April 28, 2013
Lesson Plan #4
We had another successful week. I can't believe will be entering the month of May!!!
This past week we learned to work with others and developed new friendships through the love of baking. The kids created some delicious chocolate chip cookie brownies. I reminded the kids how to level dry ingredients, they learned what to do when a recipe calls for "packed brown sugar". They learned to get creative and not be afraid to experiment with foods. We changed up our recipe and added additional chocolate chips into the brownies. YUP, simple and easy dessert everyone will love.
This past week we learned to work with others and developed new friendships through the love of baking. The kids created some delicious chocolate chip cookie brownies. I reminded the kids how to level dry ingredients, they learned what to do when a recipe calls for "packed brown sugar". They learned to get creative and not be afraid to experiment with foods. We changed up our recipe and added additional chocolate chips into the brownies. YUP, simple and easy dessert everyone will love.
Monday, April 22, 2013
Chocolate Chip Cookie Brownie Bars or Cupcakes
Two LOVED recipes for Brownies and Chocolate Chip Cookies or you can use your favorite mix.
Brownie Recipe
Ingredients:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup buttermilk
3/4 cup semisweet chocolate chips, divided
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees.
Prepare an 8x8 baking pan by lightly spraying with cooking spray or greasing with butter. Line with parchment paper.
In a medium saucepan, melt butter over medium heat and whisk in granulated and brown sugars. Lower heat and stir in buttermilk and 1/4 cup of the chocolate chips. Remove from heat and whisk in the eggs and vanilla.
In a separate small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Stir into the butter mixture until just combined. Stir in the chocolate chips. Pour into prepared brownie pan and spread evenly.
Bake for about 25 minutes or until it begins to pull from the edges of the pan. Remove from oven, cool completely (or at least until it is just lukewarm). Slice into 16 squares and serve.
Chocolate Chip Cookie Recipe
Absolute best chocolate chip cookie you'll ever eat!
Ingredients
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sea salt
Instructions
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
In a muffin tin spray with nonstick spray, add brownie mix and then roll a round ball of chocolate chip cookie dough and place it in the middle. While cooking, the brownie and cookie will combine for the most delicious dessert.
Brownie Recipe
Ingredients:
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup buttermilk
3/4 cup semisweet chocolate chips, divided
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees.
Prepare an 8x8 baking pan by lightly spraying with cooking spray or greasing with butter. Line with parchment paper.
In a medium saucepan, melt butter over medium heat and whisk in granulated and brown sugars. Lower heat and stir in buttermilk and 1/4 cup of the chocolate chips. Remove from heat and whisk in the eggs and vanilla.
In a separate small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Stir into the butter mixture until just combined. Stir in the chocolate chips. Pour into prepared brownie pan and spread evenly.
Bake for about 25 minutes or until it begins to pull from the edges of the pan. Remove from oven, cool completely (or at least until it is just lukewarm). Slice into 16 squares and serve.
Chocolate Chip Cookie Recipe
Absolute best chocolate chip cookie you'll ever eat!
Ingredients
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )
Sea salt
Instructions
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
In a muffin tin spray with nonstick spray, add brownie mix and then roll a round ball of chocolate chip cookie dough and place it in the middle. While cooking, the brownie and cookie will combine for the most delicious dessert.
Sunday, April 21, 2013
Lesson Plan #3
Hope the kids enjoyed their homemade tortillas!!!
I introduced the kids to a pastry cutter. It was used when we combined our flour mix and shortening together. I let the kids know if they don't have a pastry cutter at home, they could use two knives to cut the ingredients together until they resemble course crumbs.
I taught the kids what kneading means and how to knead. From top to bottom, side to side and repeat.
This past week the kids learned how to use a rolling pin. They had a lot of fun rolling their tortillas out. The kids were able to use the Roulpat, which is a Silicon sheet used to roll doughs out etc. when they rolled their tortilla out. I let the kids know that their tortilla did not have to be a perfect circle, odd shapes gives them personality :)
I told the kids that they can make tortillas a bit healthier by using whole wheat flour and olive oil. I asked the kids to let the dough rest from 30-60 minutes.
Homemade Flour Tortilla Tips
Do not use bread flour. You want flour with a low gluten content. Do not overwork the tortilla dough. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either.
A flat dough scraper, known in baking parlance as a bench knife, is very efficient in removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
Once again, I believe a cast iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards. I have a very well seasoned "comal" (which is a Cast Iron Skillet)that I love to use.
The kids agreed that its actually very easy to make flour tortillas, the hard part is rolling them out. :)
The kids were able to choose their ingredients of their choice for their quesadilla.
I introduced the kids to a pastry cutter. It was used when we combined our flour mix and shortening together. I let the kids know if they don't have a pastry cutter at home, they could use two knives to cut the ingredients together until they resemble course crumbs.
I taught the kids what kneading means and how to knead. From top to bottom, side to side and repeat.
This past week the kids learned how to use a rolling pin. They had a lot of fun rolling their tortillas out. The kids were able to use the Roulpat, which is a Silicon sheet used to roll doughs out etc. when they rolled their tortilla out. I let the kids know that their tortilla did not have to be a perfect circle, odd shapes gives them personality :)
I told the kids that they can make tortillas a bit healthier by using whole wheat flour and olive oil. I asked the kids to let the dough rest from 30-60 minutes.
Homemade Flour Tortilla Tips
Do not use bread flour. You want flour with a low gluten content. Do not overwork the tortilla dough. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either.
A flat dough scraper, known in baking parlance as a bench knife, is very efficient in removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
Once again, I believe a cast iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards. I have a very well seasoned "comal" (which is a Cast Iron Skillet)that I love to use.
The kids agreed that its actually very easy to make flour tortillas, the hard part is rolling them out. :)
The kids were able to choose their ingredients of their choice for their quesadilla.
Monday, April 15, 2013
Week 3- Homemade Flour Tortillas and Santa Fe Chicken Quesadillas
Homemade Flour Tortillas
This recipe makes about 12 tortillas.
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 Tbsp shortening or Olive Oil
1 1/2 cups of water or more
Fit your mixer with paddle attachment. In a large bowl add the flour, baking powder, and salt, stir. Add the shortening/oil and process until the mixture is uniformly crumbly.With the mixer on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl. Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. Turn out onto a flour-dusted surface and divide dough into 2 ounces balls. Place on non stick surface. I use plastic wrap, and then cover with a kitchen towel and let rest for 10 minutes.Heat a large skillet to medium heat. I use cast iron, but you can use a heavy bottomed skillet too. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Lay tortilla flat in the heated pan and cook on each side for about 10 to 20 seconds, until the bubbled areas are brown. DON'T OVERCOOK! Keep covered with a kitchen towel to keep warm and pliable.Serve warm. Store extras in an airtight container for one week or freeze.
***PLEASE NOTE: In class we will be mixing our ingredients by hand. We will be using a pastry cutter and kneading the dough.
Santa Fe Quesadillas
Ingredients
•2 oz. cream cheese softened
•1/2 tsp. chili powder
•1/4 cup cooked and diced chicken
•1/4 cup black beans
•1/4 cup corn
•2 Tbsp. fresh cilantro finely chopped
•1/4 cup shredded Mexican cheese
•1/4 cup diced avocado
Instructions
1.Lightly butter one side of each tortilla.
2.In a small bowl, stir cream cheese and chili powder together until evenly mixed.
3.Spread 1 Tablespoon on each of the remaining sides of the tortillas.
4.Evenly sprinkle chicken, black beans, corn, avocado, cilantro and mexican cheese onto on top of the cream cheese mixture of one of the tortillas.
5.Place remaining tortilla, cream cheese side in, on top.
6. We are using a quesadilla maker but if you don't have one, Cook on low heat until lightly browned then flip over to other side of quesadilla. To get cheese to melt, place the lid over the pan to trap in the steam and heat while both sides brown.
7.Serve with sour cream, salsa, guacamole or whatever you would like.
This recipe makes about 12 tortillas.
4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 Tbsp shortening or Olive Oil
1 1/2 cups of water or more
Fit your mixer with paddle attachment. In a large bowl add the flour, baking powder, and salt, stir. Add the shortening/oil and process until the mixture is uniformly crumbly.With the mixer on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl. Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. Turn out onto a flour-dusted surface and divide dough into 2 ounces balls. Place on non stick surface. I use plastic wrap, and then cover with a kitchen towel and let rest for 10 minutes.Heat a large skillet to medium heat. I use cast iron, but you can use a heavy bottomed skillet too. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Lay tortilla flat in the heated pan and cook on each side for about 10 to 20 seconds, until the bubbled areas are brown. DON'T OVERCOOK! Keep covered with a kitchen towel to keep warm and pliable.Serve warm. Store extras in an airtight container for one week or freeze.
***PLEASE NOTE: In class we will be mixing our ingredients by hand. We will be using a pastry cutter and kneading the dough.
Santa Fe Quesadillas
Ingredients
•2 oz. cream cheese softened
•1/2 tsp. chili powder
•1/4 cup cooked and diced chicken
•1/4 cup black beans
•1/4 cup corn
•2 Tbsp. fresh cilantro finely chopped
•1/4 cup shredded Mexican cheese
•1/4 cup diced avocado
Instructions
1.Lightly butter one side of each tortilla.
2.In a small bowl, stir cream cheese and chili powder together until evenly mixed.
3.Spread 1 Tablespoon on each of the remaining sides of the tortillas.
4.Evenly sprinkle chicken, black beans, corn, avocado, cilantro and mexican cheese onto on top of the cream cheese mixture of one of the tortillas.
5.Place remaining tortilla, cream cheese side in, on top.
6. We are using a quesadilla maker but if you don't have one, Cook on low heat until lightly browned then flip over to other side of quesadilla. To get cheese to melt, place the lid over the pan to trap in the steam and heat while both sides brown.
7.Serve with sour cream, salsa, guacamole or whatever you would like.
Saturday, April 13, 2013
Lesson Plan- Week#2
Belgium Chocolate Waffles
Hope everyone had a great week!
We had a lot of fun making chocolate waffles this week. All week long we make the same recipe and I never had a waffle (which is a good thing). According to the kids...They were very yummy, even kids from other elective classes were asking for some. :)
We used cocoa powder in the recipe but for Thursday's class we used Bakers semi-sweet unsweetened chocolate. We melted it and added it to our wet ingredients instead of our dry ingredients. You can use whatever you have on hand, they both worked fabulous! We also
sliced strawberries with an egg slicer. The kids learned how easy it is to slice safely and get uniform berries.
I started class by reiterating that we must always read our recipe first. Mise en place (pronounced [miz on plas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (For example: cuts of meat, sauces, par-cooked items, spices, freshly chopped vegetables, and other ingredients) a cook will require for the menu items that he or she expects to prepare. The practice is also effective in home kitchens.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls.
Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
Hope everyone had a great week!
We had a lot of fun making chocolate waffles this week. All week long we make the same recipe and I never had a waffle (which is a good thing). According to the kids...They were very yummy, even kids from other elective classes were asking for some. :)
We used cocoa powder in the recipe but for Thursday's class we used Bakers semi-sweet unsweetened chocolate. We melted it and added it to our wet ingredients instead of our dry ingredients. You can use whatever you have on hand, they both worked fabulous! We also
sliced strawberries with an egg slicer. The kids learned how easy it is to slice safely and get uniform berries.
I started class by reiterating that we must always read our recipe first. Mise en place (pronounced [miz on plas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (For example: cuts of meat, sauces, par-cooked items, spices, freshly chopped vegetables, and other ingredients) a cook will require for the menu items that he or she expects to prepare. The practice is also effective in home kitchens.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls.
Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
Sunday, April 7, 2013
Belgium Chocolate Waffles Recipe
Week 2- Belgium Chocolate Waffles Recipe
Ingredients:
1½ cups (7 oz.) all-purpose flour
3 tbsp. (1¾ oz.) sugar
½ cup (1½ oz.) cocoa powder
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
3 large eggs, beaten
4 tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
2 cups buttermilk, at room temperature
¾ cup mini chocolate chips
Nonstick cooking spray
Directions:
Preheat the waffle maker according to the manufacturer’s instructions. Preheat the oven to 200˚ F.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, baking powder, salt and baking soda. Whisk to blend. In another bowl combine the eggs, butter, vanilla and buttermilk. Whisk to blend well. Mix the wet ingredients into the dry ingredients just until incorporated. Stir in the mini chocolate chips. Let the batter rest for 5 minutes.
Fill the waffle iron with batter and cook until the waffle is crisp and completely cooked. Transfer finished waffles to the preheated oven and repeat until all the batter has been used. Serve immediately with fresh berries and whipped cream.
Ingredients:
1½ cups (7 oz.) all-purpose flour
3 tbsp. (1¾ oz.) sugar
½ cup (1½ oz.) cocoa powder
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
3 large eggs, beaten
4 tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
2 cups buttermilk, at room temperature
¾ cup mini chocolate chips
Nonstick cooking spray
Directions:
Preheat the waffle maker according to the manufacturer’s instructions. Preheat the oven to 200˚ F.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, baking powder, salt and baking soda. Whisk to blend. In another bowl combine the eggs, butter, vanilla and buttermilk. Whisk to blend well. Mix the wet ingredients into the dry ingredients just until incorporated. Stir in the mini chocolate chips. Let the batter rest for 5 minutes.
Fill the waffle iron with batter and cook until the waffle is crisp and completely cooked. Transfer finished waffles to the preheated oven and repeat until all the batter has been used. Serve immediately with fresh berries and whipped cream.
Week 1 - Lesson 1
I hope everyone had a chance to glance through the blog.
We had an exciting first week. I am still getting to know everyone and still learning everyone's name. :) I am excited to see so many little ones from BSC!! If you are bringing your child from BSC, please go through the office on California St. The kids have lunch out by the playground. The bell rings at 1:45pm. The kids are picked up from the blacktop area (where the basketball courts are) and are walked straight over to the kitchen cafeteria. They are dismissed at 2:45pm in front of the office on California St.
This first week the kids were introduced to our kitchen rules. Please note: *If your child has long hair, please make sure they tie it back. I do provide aprons for every child but if your child has a favorite apron at home he/she may bring that in to use.
We made Orange Cookies with a Sweet Orange Glaze. The kids learned what a microplane zester looks like and what it is used for. When zesting, you must be careful because a zester is a sharp gadget and can cut you. They learned that the zest from an orange contains natural oils and when it is combined with sugar and incorporated, the zest releases all of its natural oils and not only is it very fragrant but also flavorful.
They were taught how to use a citrus juicer and squeeze out the juice from an orange. Many kids were amused at how easy it was to make fresh orange juice :) I told them when measuring salt, to always do it over the sink, a bowl or a measuring cup that is not being used. When cracking an egg, always crack into a separate bowl prior to adding it to your mixing bowl. This will ensure no egg shells go directly into the dough.
The kids learned that the oven in the school's kitchen is a industrial commercial size oven and cooks VERY fast!
Looking forward to another fun week.
If you have any questions or concerns, please don't hesitate to contact me.
Esmeralda Williams
805 201 5865
ilcscookingelective@gmail.com
Here is a picture of our cookie :)
We had an exciting first week. I am still getting to know everyone and still learning everyone's name. :) I am excited to see so many little ones from BSC!! If you are bringing your child from BSC, please go through the office on California St. The kids have lunch out by the playground. The bell rings at 1:45pm. The kids are picked up from the blacktop area (where the basketball courts are) and are walked straight over to the kitchen cafeteria. They are dismissed at 2:45pm in front of the office on California St.
This first week the kids were introduced to our kitchen rules. Please note: *If your child has long hair, please make sure they tie it back. I do provide aprons for every child but if your child has a favorite apron at home he/she may bring that in to use.
We made Orange Cookies with a Sweet Orange Glaze. The kids learned what a microplane zester looks like and what it is used for. When zesting, you must be careful because a zester is a sharp gadget and can cut you. They learned that the zest from an orange contains natural oils and when it is combined with sugar and incorporated, the zest releases all of its natural oils and not only is it very fragrant but also flavorful.
They were taught how to use a citrus juicer and squeeze out the juice from an orange. Many kids were amused at how easy it was to make fresh orange juice :) I told them when measuring salt, to always do it over the sink, a bowl or a measuring cup that is not being used. When cracking an egg, always crack into a separate bowl prior to adding it to your mixing bowl. This will ensure no egg shells go directly into the dough.
The kids learned that the oven in the school's kitchen is a industrial commercial size oven and cooks VERY fast!
Looking forward to another fun week.
If you have any questions or concerns, please don't hesitate to contact me.
Esmeralda Williams
805 201 5865
ilcscookingelective@gmail.com
Here is a picture of our cookie :)
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