Little Chefs Cooking Class

Today our chefs made a delicious vegan dinner! Lentil burgers, homemade potato chips, Caesar salad with hummus dressing and cookies and cream bark for dessert

Our teen chefs

Today our chefs made Potato Chip Chicken Tenders, Homemade Pickles and Baked Puff Pastry Cannoli

Today our Mini Chefs made Crispy Broccoli Tots and Homemade Little Bites .

A few spots still available for this Thursday 12/30 cooking with Chef Jo

Tonight our chefs made Manicotti Crepes, Tomato Basil Bruschetta and we baked and decorated holiday sugar cookies

Great job tonight chefs!

Friends cooking together

Few spots still available.

Tonight our chefs made Chicken and Pastry, (homemade buttery noodles), Smashed Cucumber Salad and scratch Mashed Potato Donuts!

More spooky fun food

Spooky Tacos and Fun Treats!

It’s that time! Spooky pancakes, homemade Halloween cookies and delicious Shakshuka

Made with Olive Oil. Crisp on the outside, chewy on the inside. Easy recipe! CHEWY OATMEAL COOKIES 1 cup all-purpose flour... teaspoon salt teaspoon baking soda 4 tablespoons unsalted butter teaspoon ground cinnamon cup light or dark brown sugar cup granulated sugar cup light olive oil (or vegetable oil) 1 large egg plus 1 large yolk 1 teaspoon vanilla extract 3 cups old-fashioned rolled oats cup raisins or chocolate chips BEFORE YOU BEGIN Regular old-fashioned rolled oats work best in this recipe. Do not use extra-thick rolled oats, as they will bake up tough in the cookie. INSTRUCTIONS Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside. Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon. Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins or chocolate chips if using, and stir until evenly distributed (mixture will be stiff). Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk. Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely. Recipe adapted from America’s Test Kitchen

Homemade Ricotta Ingredients 4 cups whole milk... 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons white wine vinegar Directions 1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. 2. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). 3. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. 2010, Barefoot Contessa How Easy is That?, All Rights Reserved

#pizzadoughzeppole Cut 1 pound pizza dough into 1-inch pieces. Roll into balls. Fry in vegetable oil, turning as needed, until golden, about 5 minutes total. Transfer to a paper towel-lined plate to drain. Sprinkle with confectioners' sugar.

My favorite way to eat homemade pasta is in chicken soup. Recipe for pasta: 2 cups semolina flour, 1 teaspoon kosher salt, 1 cup warm water. Mix, knead for 8 minutes. Let dough rest for 20 minutes. Roll out and cut. Cook for 5 minutes in salted boiling water. Drain and add to your favorite soup or pasta sauce.

Cooking is more fun with music! Marlena Jbara Michele Ajello-Helf https://www.youtube.com/watch?v=q2ioSHtJT9U&feature=share Recipe in comments.

Olivia makes homemade chicken and waffles for the family using Chef Josephine’s recipes. Delicious

Chef Molly baking at home! Cinnamon-Swirl Banana Bread. Thank you Mary Mac for your photo. #recipe Cinnamon Swirl Banana Bread Ingredients:... BANANA BREAD 2 cups (250g) white whole wheat flour or all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup (100g) light brown sugar, not packed 4 Tablespoons (60g) unsalted butter, softened to room temperature 2 large eggs 1 and 1/2 cups mashed very ripe banana (about 3 bananas) 1/3 cup (80g) plain or vanilla yogurt (I used Greek yogurt) 1 teaspoon pure vanilla extract CINNAMON SWIRL 1/4 cup (50g) granulated sugar 1 teaspoon ground cinnamon SIMPLE GLAZE 1/2 cup (60g) confectioners’ sugar, sifted 1 Tablespoon (15ml) heavy cream or milk or water Instructions: 1. Preheat oven to 350F (177C). Spray a 95-inch loaf pan with cooking spray. Set aside. 2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla. Slowly add in the dry ingredients. Do NOT overmix. Batter will be thick. 3. Spoon half of the batter into prepared loaf pan. Sprinkle with cinnamon-sugar swirl ingredients. Top with remaining batter. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack. 4. While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream. Add more powdered sugar until you reached desired thickness. Drizzle over banana bread. Bread will stay fresh and moist at room temperature for up to 10 days in an airtight container.

Best garlic bread #recipe. Toast bread on BBQ or broiler for 1-2 minutes on each side. Be careful. Bread can burn quickly. Sautéing thinly sliced garlic in olive oil and butter first, will make the garlic less pungent. After the bread is toasted, spoon garlic mixture over the top.

How to stretch pizza dough: Use your hands! A rolling pin will crush those heavenly pockets the yeast was creating during rising time. Use your thumbs to create a crust before stretching. Start by gently stretching the dough from the middle. A crispy dough is thinnest in the middle. #noflop #crispycrust

Chef Juliette cooking at home with her family. We are so proud of you.

PARMESAN ONION ZUCCHINI FRITTERS #recipe 1 large green zucchini 1 large potato, peeled, cooked, mashed and set aside yellow onion, finely chopped... 3 tablespoons grated parmesan cheese 2 eggs small handful chopped parsley 1 teaspoon baking powder 1 teaspoon salt teaspoon black pepper 1 cup multi grain baking mix (I used Trader Joe's multi grain baking and pancake mix), or BISQUICK Grate zucchini with a medium sized grater so you get decent shreds of zucchini. Add a pinch of salt and place shredded zucchini in a clean dishtowel and squeeze to get as much liquid out of it as possible. You should end up with about 1 cup. In a large bowl, add all ingredients. Mix well with a fork. In a large saute pan, heat enough vegetable oil to coat the bottom of the pan, (plus a teeny bit more), on medium, low. When oil is ready, drop fritters (gently) in pan in one heaping teaspoon size balls. Flatten gently with a spatula, and let cook for 2-3 minutes on each side or until a nice golden brown color. Drain any excess oil on paper towels before serving.

Sweet Zucchini Pancake Muffin Recipe Check out these cuties! Ingredients: cup Pancake mix (I used Trader Joe's Multi-Grain Baking and Pancake mix)... cup milk or water 1 egg 1 teaspoon light olive oil 1 tablespoon shredded yellow zucchini Directions: Preheat oven to 350 degrees. Line mini muffin pan with paper liners and spray with non-stick olive oil. Shred zucchini, and squeeze out any liquid with your fingertips. In a small bowl, mix all ingredients, and mix well with a fork. Fill muffin cups with batter until they are a little more than half full. Top with any of your favorite toppings! I used bluberries, mini chocolate chips, honey nut cheerios, and crumb cinnamon topping: 1 Tbs, flour 1 tsp. brown sugar 1 tsp. Granulated sugar 1 Tbs. melted butter tsp. Cinnamon Bake for 10-13 minutes or until inserted toothpick comes out clean. *Optional: Drizzle with maple syrup or add 1 tbs. maple syrup, sugar or honey to the batter before baking for a sweeter muffin. *Yield 12 mini muffins