Budding Chefs inspires children by providing fun, interactive, hands-on cooking experiences

Sunday, February 20, 2011

Tuesday, February 1, 2011

Chef Sprouts 2/1/11 Baked Snowballs

Love these!  Slices of pound cake in the bottom of a ramekin; vanilla frozen yogurt on top, topped with a blanket of meringue snow, baked in a 500 degree oven for a few minutes.  Drizzled with a bit of chocolate syrup.....mmmmm! 

Chef Sprouts 1/27/2011 Chocolate Chip Cookies

Nothing like warm, gooey chocolate from freshly-baked cookies!

Chef Sprouts 1/14/11 Snowman French Toast

Note to self:  remember to tell them NOT to eat the bread UNTIL we have cooked it on the griddle!  I wish I had a picture of Hailey's face after she dipped her snowman in the egg mixture and then took a bite.  :) Though she said it was good. 

Growing Gourmets 1/31/11 Citrus Yogurt Mini-Cupcakes

We had very mixed reviews on these.  Veda and Kaylee loved them. Tanner liked them.  The rest of my family, not so much.  I would make them again....but use more lemon and lime zest, and more juice. (I have had a hard time with my zester, and am looking to replace it with a microplane.)  They were a little bland.  I would also try to find a somewhat-healthy frosting, or just figure that the cupcakes are healthy so go all out on the frosting. I'm not a fan of powdered sugar glaze.  The girls were surprised when they heard we were making 36. They took some home with them; a few stuck and we left them in the pan, but by the end of the night, there were 5 left!

Growing Gourmets 1/24/11 Crispy Chicken Nuggets

So...Kaylee wanted to know what we were going to make besides chicken nuggets, because "it doesn't take that long for chicken nuggets to bake".  What she didn't know was that our nuggets were not coming from the freezer!  We breaded and baked them, but also pan-fried some as well, because they don't take as long that way.  They didn't have to cut up the chicken....to tell the truth, I am not fond of cutting meat.  The recipe called for the chicken to be marinated in a buttermilk marinade for a couple of hours, so they were all ready to go when the students arrived.  We also made our own barbecue sauce and honey-mustard for dipping.