Week #7 Baked and Loaded Mashed Potato Egg Riolls

Loaded Mashed Potato Egg Rolls

Loaded Mashed Potato Egg Rolls

Ingredients

• 2 cups prepared (or leftover) mashed potatoes
• ¼ cup bacon bits or crumbled cooked bacon
• 2 green onions, thinly sliced
• 1 egg
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 8 sticks of cheese, approx. 3" long by ¼" square
• 8-10 Egg Roll Wrappers

Instructions

1. Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder and pepper in a large bowl. Mix until well combined.
2. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese trying to ensure it is completely covered (this helps prevent leaks).
3. Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package).
4. Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
5. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
6. Serve hot with sour cream for dipping. 

Week #6 Valentine Whoopie Pies

The kids were so exited to make this recipe. They were enjoying creating their own very special designs. The kids were introduced to a professional piping bag that pastry chefs use. They each got to make their own Whoopie pie by using a technique that allows them to pipe the cake mix onto the baking sheet. They also got to use the piping bag to frost their Whoopie pie.

The kids also learned 10 Top Table manners for kids.

Valentine Chocolate Whoopie Pies

gredients

For the Batter

• ½ cup unsweetened cocoa (we used Nestle’s Special Dark)
• 2 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 
  
• Whoopie Pies
  Ingredients

  For the Batter

  • ½ cup unsweetened cocoa (we used Nestle’s Special Dark)
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable shortening 
  • 1 cup sugar
  • 1 egg
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

For the Filling

• 8 ounces marshmallow fluff (half of a 16-ounce container)
• 1 cup confectioners' sugar
• ½ cup vegetable shortening (we used Crisco)
• ¼ teaspoon vanilla extract
• Approximately 1 tablespoon milk (to get filling to good consistency)

Instructions

1. Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
2. In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
4. Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
5. Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
6. Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
7. Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners' sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
8. Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.

Week#5 Football Pizza Pockets

Week#5

This week I taught the kids how to make a simple Super Bowl snack. They learned the importance of using an egg wash as well as why you use it to seal the pizza pocket. The kids were taught the proper way to use a rolling pin as well as how to roll out dough. They were introduced to a RoulPat and had an opportunity to roll out their own football pizza on this silicone rolling mat. The kids were able to pick and choose ingredients to fill up their pizza pockets. Here is an example of one of our students pizza pocket.

Football Pizza Pockets

Football Pizza Pockets

Football Pizza Pockets Recipe

Ingredients:

1 Pack Pie crust or Pizza crust

Pizza sauce

Pepperoni

Mozzarella Cheese

1 egg (beaten with a tablespoon of cold water)

Method:
– Roll out you pie crust (I prefer the flakiness of pie crust rather than pizza dough for this recipe). Using a round larger cookie cutter, cut round circles of the pastry. Then cut them into football shapes. Once you have one it’s easy to use it as a template and cut the rest out. Re-roll the scraps and cut out as many football shapes as you can.
– On a football cutout, place a couple pepperoni slices, a piece of mozzarella and a little pizza sauce.
– Brush a little of the egg wash around the edges and place another football shaped cutout over the stuffing and seal by pressing down on the edges.
– Using a fork, crimp the edges around the pizza pocket and make slits in the top to resemble football laces.
– Brush the tops of each pizza pocket with the egg wash and place them on a baking sheet.
– Bake in an oven pre-heated to 425F for around 10-12 minutes or until the pizza pockets turn a golden brown. Serve with pizza sauce for dipping.

Week 3 - Lesson 3

I can't believe we finished the third week of cooking class! I introduced the kids to "Healthy Cookies". These cookies are incredible! They are flourless, egg and oil free. The kids learned what type of fruits they can use in place of oils/butter as well as what they can use instead of eggs. The bananas in this recipe were used instead of eggs. The oats and bananas were  the "glue" that kept our cookies together. Our organic unsweetened applesauce was used instead of butter or oil.

The kids learned that these cookies can be made gluten free by simply making sure the oats, chocolate chips and some of the other ingredients are gluten free.