Louanne on Sep 7th 2013
When we were on our giant road trip this summer I bought a couple of candy melt molds at the Wilbur Chocolate factory store. One was of turtles and the other was an astronaut with his spaceship. I finally took the time to get out the various candy melts we had on hand (when I see them on clearance I buy as many as I can) – red, green and white. I also thought the girls would like to have some sprinkles mixed in so I put those out too.
I also used this as a lesson on how to use piping bags for decorating. Nadia wanted me to help and explain it to her and Amelie refused help (which is typical of their personalities). After the first cavity was filled Nadia was confident and ready to keep going, but Amelie said, “I tink I need help mama!” HA!
They turned out really cute and the girls enjoyed eating them after dinner. We will be doing these later in the fall with Halloween and Christmas themed molds that I got on clearance last year.
Louanne on Aug 14th 2013
Nadia continues to tell us that she wants to be a chef when she grows up. While at a Young Chefs class a couple months back they told us about a summer camp called “Baking Boot Camp.” Nadia asked if she could go and we agreed. She went 3 hours a day for 3 days and LOVED it! They made an amazing amount of stuff over the course of three days.
Day 1 – Cinnamon Roll Apple Pies, Carrot Cake Cookies, Caramel Chocolate Chip Snails, Braided Berry Handpies.
Day 2 – Magic Marshmallow Puffs, Ciabatta Bread, Pound Cake, Whole Wheat Pretzel Monkey Bread, Focaccia Bread
Day 3 – Chocolate Eclairs, the pastry cream for the eclairs, and Pate a Choux for the eclairs, White Chocolate & Raspberry Whoopie Pies, Lemon Meringue Treats
WHEW! And we have all the recieps in her Young Chefs binder. Her favorite for the week was the Ciabatta Bread.
Louanne on Mar 19th 2013
Since Nadia is consistantly saying she wants to be a “chef-cooker” when she grows up, I have been attempting to be more consistent with a recipe a week with her to learn new kitchen skills. Last weekend we tried Irish Soda Bread from Blossoms and Posies.
This was a great recipe because Nadia did every step with just a little assist from me (mostly reminders). I also did the final kneading of the bread and cut the cross in the middle.
This bread was very good – we tried it with strawberry preserves and with butter. Next time we try this I will use our regular gas oven because it came out too crusty on the outside and doughy on the inside with the convection oven.
Here is the recipe:
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups milk
2 tablespoons lemon juice
- Preheat oven to 375°.
- Pour lemon juice into milk and stir.
- Whisk flour, baking soda and salt together in a large bowl.
- Make a well in the flour mixture and stir in the milk/lemon juice.
- Dump the dough out onto a lightly floured surface and knead gently for about a minute, then form it into a soft ball.
- Slightly flatten the ball and lay it on a parchment-lined cookie sheet.
- Cut an X in the top of the dough.
- Bake for 40 minutes, or until golden and sounds hollow when tapped on the bottom.
Louanne on Jul 4th 2012
Happy 4th of July my fellow Americans! Here is a quick post showing the Jello Flag I made for today.
I used lite Cool Whip and some sugar free Jello to cut 1620 calories from this dessert.
About to flip it over and hope for the best.
I had a bit of trouble with the blue jello getting to hard too fast, but next time I know exactly how I can tweak it for an even layer next time. It was delicious!!