Flourless No sugar Added Oatmeal Banana Cookies

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  3 bananas, very ripe, mashed
• 1⁄3unsweetened applesauce
• 2cups  rolled oats
• 1⁄4cup  almond milk (or other milk)
• 1⁄2cup  semi sweet chocolate chips
• 1teaspoon  vanilla
• 1teaspoon  cinnamon

Mix all of the ingredients together and bake at 350 degrees for 10-12 minutes-Enjoy

Week 2- Lesson 2

The kids had such a great time making the Taquitos. I explained the importance of baking instead of frying. We used lowfat cream cheese as well as Greek yogurt versus sour cream and regular cream cheese. There were many questions and comments about the Taquitos being spicy...rest assured; they are not. They are simply packed with flavor. 

The kids learned how to handle raw chicken in the kitchen. They were also introduced to salad shears. We used this gadget to shredd and chop the chicken. This is such an amazing tool for every kitchen because it allows kids to help and participate with chopping without having to use a knife. I introduced the kids to different spices including cumin. I told them this spice originated in India; it is a common spice used in many Hispanic dishes. Many of the kids did not like the smell. It is a strong, yet flavorful spice. The kids learned the importance of warming the tortillas in the microwave prior to making the Taquitos. They learned what the word "pliable" means.  I taught the kids that every tortilla has two sides, which side to use, why it's easier to use the natural line the tortilla has to fill your Taquitos, and how to roll it tightly. 

These were a hit and the kids who were a little optimistic about trying something new; did and loved them! 

Lesson 1-Lemon Curd Crepes

Week 1-

Our first week of cooking went very well. I'm enjoying getting to know the kids.

Lesson 1-

The kids were taught how to make Homemade Fresh Lemon Curd the easy way. The recipe is "foolproof" because we combine everything before cooking it. The kids learned what would happen if you add eggs to a hot lemon curd; if you don't follow the proper technique, you will scramble your eggs! I explained the importance of using Saran Wrap on top of your lemon curd (once it starts to cool); the wrap will keep the curd from forming a "curd skin" on top.

The kids were introduced to a citrus press, a fine mesh strainer and a crepe pan. They were taught how to slowly pour the crepe batter onto the pan while using their wrist and turning the pan clockwise until the batter has formed a perfect round circle. I taught the kids that crepes actually cook very fast and once the edges start to pull away, the crepe is ready to flip. The kids were taught how to fill their crepes and fold them. Every student helped make the lemon curd and they all made their own crepe. 😃 

Homemade Lemon Curd Crepes

Never Fail Lemon Curd

• 6 tablespoons soft butter
• 1 cup sugar
• 2 large eggs + 2 egg yolks
• 2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer. Beat on medium speed for about 2 minutes, until light and fluffy.  Add eggs, one at a time while mixing on low speed, then add yolks.  Continue to beat on low for another minute or two. mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated.  Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat.   Stir until the mixture is heated through and no longer has a curdled appearance.  Increase the heat to medium and stir constantly for the next 12 minutes until thickened.  Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd.  This will prevent it forming a skin on top. Once cool decant to storage container of your choice.  This keeps about a week in the fridge, it also freezes well.

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Quick & Easy Crepe
Ingredients
2 eggs
2 tbsp. canola oil or coconut oil
1 tbsp. sugar or coconut palm sugar
1 c. flour or whole wheat flour
1 1/3 c. almond milk

Instructions

• 1
  Combine all ingredients in a blender or bowl and use a hand mixer. Blend on low speed until well combined, and smooth. Crepe batter will be a very thin consistency and easily pourable. Heat a skillet over medium high heat. Grease lightly with butter or cooking spray. Pour about 1/4 c. of crepe batter into the pan; twirl in a circular motion to coat evenly with batter. Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it's easy to slide a spatula under the edge of the crepe. Flip crepe and cook another fifteen to thirty seconds. Remove from pan and stack on a plate.

Cake mix waffles

Cake Mix Pumpkin Waffles

1 box of yellow cake mix (or your choice)

3 eggs

1 cup water

1/3 cup oil

1/3 cup pumpkin puree

2 tsp cinnamon

2 tsp of pumpkin spice

Directions:

Heat your waffle iron. Combine the eggs, oil and water in a blender (its fine to whisk on your own too, the blender is just easier). Add the pumpkin puree and blend for a few more seconds. In a mixing bowl whisk the cake mix, cinnamon and pumpkin spice and then combine and blend ingredients until there are no more lumps. Spray the waffle iron with cooking spray (you should only have to do this once for the whole batch), add about a half of a cup of waffle batter and close until cooked.

****These won’t be quite as crispy on the outside as traditional waffles but their fluffy interior and killer flavor more than makes up for it!

Only 30 mins to Fresh Baked Rolls!

30 Minute Garlic Knots

 

Ingredients

Garlic Knots

• 1/4 c. butter
• 1 c. milk
• 2 T. instant yeast
• 1 T. honey
• 1/2 tsp. salt
• 1 large egg
• 3 – 3 ½ c. all-purpose flour

Garlic Butter

• 2 T. butter
• 2 cloves garlic, minced
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 3-4 T. grated Parmesan or Romano cheese (optional)

Instructions

1. Preheat oven to 400 F. Line a 9x13-inch rimmed cookie sheet with parchment paper or a silicone baking liner. Set aside.
2. In a small saucepan, melt butter.
3. When butter is mostly melted, stir in milk, and heat mixture to 100-110 F.
4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
6. Add salt and egg, and stir until combined.
7. Stir in 2 ½ cups of flour.
8. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
9. Switch to the dough hook, and knead for 2 minutes (or by hand for about 5 minutes).
10. With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
11. Cover, and let dough rest for 10 minutes.
12. Bake for about 9-12 minutes, or until lightly golden brown.
13. While the knots are baking, prepare the garlic butter.
14. In a small bowl, stir together ingredients for garlic butter.
15. After removing the rolls from the oven, brush with garlic butter, and enjoy!
16. ****If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. Let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

Pumpkin Sugar Cookies

Soft Glazed Pumpkin Sugar Cookies

The perfect sugar cookie for Fall! Sweet, spicy and soft!

Yield: 3-4 dozen  Prep Time: 20 minutes  Cook Time: 8 minutes  Total Time: 28 minutes 

Ingredients:

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 large eggs
4 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

for the glaze-
3 cups powdered sugar
4 tablespoons water
1/4 teaspoon pumpkin pie spice

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

While cookies bake, stir all ingredients together for glaze until smooth.

Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.