Week 1 Pizza Sauce

Thick and Rich Pizza Sauce

2 Tbsp olive oil 

1 clove garlic, minced 

28 oz. can crushed tomatoes 

6 oz. can tomato paste 

1/2 Tbsp brown sugar 

3/4 tsp salt 

1 tsp basil 

1/2 tsp dried oregano 

Freshly cracked pepper 

Pinch crushed red pepper, optional 

Directions:

Add the olive oil and garlic to a sauce pot and cook over medium heat for 

1-­2 minutes or just until the garlic is soft and fragrant.

Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, pepper, and a pinch of red pepper flakes. Stir to combine.

Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, 

and let simmer for 15 minutes or longer.

Week 1- Pepperoni Pizza Puffs

• Pepperoni Pizza Puffs

      * 3/4 cup flour

• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1 cup of homemade pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Welcome to Cooking and Baking Class for Kids! Fall 2018

Welcome to Cooking and Baking for Kids! - Fall 2018

I believe the kitchen is the tastiest place to learn! Taking risks, learning from mistakes, following directions, fostering creativity, curiosity, resilience, becoming independent, and trying new things: these are qualities we seek to develop in our children and there’s no better place to nurture them than the kitchen. This is a “hands-on” class and every child will get participate in every lesson. 

Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

The cost for this Elective is $100. Payment is due by next week; Friday, August 31, 2018. For your convenience, payment may be made via PayPal at ilcscookingelective@gmail.com *PLEASE select “Sending to a friend” icon to avoid additional charges.  Check or cash may be dropped off in the office at either campus or sent with your student. Please make checks payable directly to: Esmeralda Williams. Don’t forget to include your child’s name on the memo.

Recipes for this trimester are available on our Cooking/Baking blog website. Please visit this site for ALL recipes, www.ilcscookingelective.blogspot.com

If you have any questions, please don’t hesitate to contact me. 

Esmeralda Williams 

Vegan Brownies

These were a HIT!

Black Bean Brownies – No Flour Required!

Ingredients
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder 
1/2 cup quick oats 
1/4 tsp salt 1/3 cup pure maple syrup, honey, or agave
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk.) optional: more chips, for presentation

Instructions Black Bean Brownies Recipe:

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan.

Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!

Makes 9-12 brownies. *The trick with these: serve them first, and then reveal the secret ingredient.

Homemade Enchilada Sauce for Enchiladas

Homemade Enchilada Sauce

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock

Instructions:

1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
3. Remove from heat, using an immersion blender or regular blender purée sauce.
4. Use immediately or keep refrigerated for up to one week. Makes approximately 2 cups.

We will be using our sauce to make cheese enchiladas. Feel feel to make a shredded chicken filling, ground turkey or the filling of your choice. Heat tortillas in the microwave until they are able to roll without cracking. Fill it and roll, place on cooking sheet and repeat. Add sauce and top with cheese. Bake at 450 degrees for 20 minutes or until cheese is melted and bubbling.

*if you don't have a microwave, you may cook your tortillas by heating a skillet, adding a tablespoon or two of oil and cooking tortillas in oil.

Week 1 S’mores Cups

S’mores Cups 

Ingredients

o 1 cup graham cracker crumbs

o 1 1/4 cups flour

o 1/2 teaspoon baking soda

o 1/4 teaspoon salt use 1/2 teaspoon if using unsalted butter

o 1/2 cup butter, softened

o 1/2 cup brown sugar

o 1/3 cup sugar

o 1 large egg

o 1 teaspoon vanilla extract

o 12 large marshmallows cut in half

o 2 Hershey's chocolate bars 

o  

o Instructions

▪ Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.

▪ In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

▪ In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.

▪ Add in egg and vanilla extract. Mix well.

▪ Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.

▪ Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.

▪ Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

▪ Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.

▪ Let cool for 20 minutes.

▪ Place one square of chocolate on top of each marshmallow.

▪ Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.

▪ Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

▪ ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains its shape almost perfectly when you do it this way. I have made these both ways and either way is delicious. **

Welcome to Spring 2018 Cooking/Baking

Welcome to Cooking and Baking – Spring 2018

This is my 8th year teaching Baking/Cooking Class for Kids! My recipes range from lunch/dinner items to desserts, gluten-free foods, and healthy alternatives. I hope your child is excited and looking forward to a fun experience. Students will learn basic cooking and baking skills. They will get to use dry and liquid measuring cups while they learn techniques like folding, kneading, stirring, mixing, zesting and so much more. The kids will be introduced to as many kitchen gadgets as possible. This is a “hands” on class and every student participates in every class. 

***PLEASE NOTE*** The cost for this Elective is $55 for 5 weeks of classes, please submit payment asap. Please make payments payable directly to: Esmeralda Williams by check or cash (Payment may be sent with your child or dropped off in the front office). You may also make a payment using PayPal@ ilcscookingelective@gmail.com  *Please select the family and friends option on PayPal to avoid additional charges.

Recipes for this trimester are available on our Cooking/Baking Blog website. Please visit this site for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

Thank you, 

Esmeralda Williams 

805 201 5865

ilcscookingelective@gmail.com