Week 2- Baked Cinnamon Sugar Donuts

Baked Cinnamon Sugar Donuts

Ingredients

• 3/4 cup flour or oat flour
• 2 Tbsp cornstarch
• 1/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup buttermilk
• 1 egg
• 1 Tbsp melted butter or coconut oil
• 1 tsp vanilla
• For topping:
• 3 Tbsp melted butter or coconut oil
• 1/2 cup sugar + 1 tsp cinnamon (mixed together)

Instructions

1. Whisk together flour, cornstarch, sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
2. In a small bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Add to the dry mixture and stir till just combined.
3. Spoon batter into a ziplock bag and snip off the corner. Squeeze the batter into a well greased donut pan. We used coconut oil spray.
4. Bake at 375° for 11-12 minutes. Let cool for a couple minutes, then remove to cooling racks. While still warm, brush all sides of each donut with melted coconut oil or butter, then dip in the cinnamon sugar mixture till well coated.

Week 1-Lesson Potato Tacos

Welcome to Cooking and Baking Class!! I had a great week meeting all the new kids who are taking my class this trimester. 

This week the kids learned how to properly peel a potato before boiling. They also learned how to check a potato to see if it's done. I taught the kids that when they are in a hurry, dicing a potato will help cook it faster. They also learned how to grate cheese using a hand grater. I introduced the kids to grapeseed oil and taught them that different oils have different levels of smoking and burning. We used grapeseed oil to brush on our tacos to bake them instead of frying them. I taught the kids that whenever possible, choose a healthier oil/fat to cook with and anything can be baked instead of fried.

Week 1- Potato Tacos (Baked in the Oven)

Potato Tacos

4-5 potatoes (peeled, cut, diced and boil)
1 tsp smokey paprika
1/2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 cup sharp cheddar cheese
2 TBS shredded cotija cheese
12 corn tortillas
Grapeseed oil

Directions:
Preheat oven at 375 degrees.
Drain cooked potatoes, using a masher mash potatoes until smooth. Add in ingredients and mix together. Place tortillas in a napkin and microwave for 1 minute or until pliable. Fill with potatoes and fold in half. Place on a baking sheet lined with a silpat or parchment paper. Using a pastry brush, brush with grapeseed oil on both sides of taco. Bake at 375 degrees for 10-12 minutes or until golden brown. Add lettuce, diced tomatoes, salsa and additional cheese. Serve and enjoy.

Week-#9 Cheese-It's Crackers

Cheese-It's Crackers

This recipe delighted every kiddo in class. I let the kids know that they can make this recipe using their favorite cheese. Many of the kids want to try making these at home using pepper jack cheese. The kids learned that making these from scratch are healthier for you versus the perservatives used in the store bought crackers. 

Week #8 S'mores Scones

This recipe is definitely a keeper! The kids LOVED these! The crushed graham crackers really gives the scones an authentic S'mores taste. This week the kids were introduced to a pastry cutter as well as how to fold ingredients together.

S'mores Scones

S'mores Scones

Ingredients

• 1 C white whole wheat flour
• 1 C all-purpose flour
• ½ C graham cracker crumbs
• ⅓ C sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ C unsalted butter
• ½ C plain yogurt
• 1 egg, slightly beaten
• 1 tsp vanilla extract
• 2 tbsp milk
• ½ C chocolate chunks/chocolate chips
• ⅔ C mini marshmallows

For the Glazes

• 1 tbsp butter
• 1½ tbsp water
• ½ C mini marshmallows
• ½ C confectioner's sugar
• ⅛ tsp salt
• ⅓ C dark chocolate chips or chocolate melting wafers

Instructions

1. Preheat oven to 350. Line a baking sheet with parchment paper or a baking mat.
2. In a large bowl, whisk together flours, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
3. Cut in butter with pastry blender or two forks until mixture resembles coarse crumbs.
4. Add in yogurt, egg, vanilla, and milk. Mix until just combined. Stir in chocolate chunks and marshmallows.
5. Turn dough out onto a lightly floured surface. Knead 5 to 6 until dough just comes together. Shape dough into an eight inch circle. Cut into 8 pieces and place on prepared baking sheet.
6. Bake for 15-18 minutes or until just starting to turn light golden brown. Remove from the oven and allow to cool.
7. While scones are cooling, whisk together confectioner's sugar and salt. Melt butter and water together over medium low heat. Add in marshmallows and stir until melted. Add to sugar mixture and whisk until combined and smooth. Drizzle over cooled scones.
8. Melt dark chocolate according to package instructions. Drizzle over scones. Allow to cool and harden before serving.
9. Serve

Week #7 Baked and Loaded Mashed Potato Egg Riolls