Chef Sprouts 4/2011 Mudpie Cookies

Mudpie Cookies for Earth Day

Eating dry oatmeal....yummm!!!

Chef Sprouts 4/2011 Individual Blueberry Cakes

Collin being silly at the "Safety Line"
We talk about where to stand to be safe from the hot oven.
Sometimes it's a safety circle, in this case, it's "backs against the cupboards"
Not sure what Isaac is looking at!

So behind!!

I'm so behind on my posting--busy, busy times!


I will try to keep these in chronological order.  Normally I just upload my pictures, and the properties of the picctures will give me the date.  Well I know I am not as behind as 2004!  Somehow the date had gone back to January, 2004.  I know you like to see your kiddos in action, so hopefully I will get these done today!

Growing Gourmets 4/14/2011 "Breakfast for Dinner" Bacon and Egg Cups

Everyone loves to have breakfast for dinner sometimes.  These are from Jessica Seinfeld's "Double Delicious" cookbook.  They have pureed cauliflower!  Most everyone at them, though Veda really just liked the cup and top.  I know my boys wouldn't have even tried them, but they don't like eggs anyway.

Budding Chefs on the Net

Yesterday Budding Chefs was the featured Deal of the Day on http://groucher.com/  $20 certificates were available for $10.  I'm looking forward to meeting a bunch of new students.


Today, Renee from Kudos Kitchen by Renee blogged about her process painting my new sign for the front door.  She did an amazing job.  I can't wait to see it and hang it.
http://kudoskitchenbyrenee.blogspot.com/2011/04/announcing-cool-business.html

Chef Sprouts 4/2/11 Banana Raisin French Toast

The plan was for Cinnamon Raisin French Toast, but I wanted to give the kids a little more to do.  Mashing bananas is always fun, so I changed it up a bit.  A little orange juice concentrate mixed in with the bananas creates a great filling for french toast sandwiches.  

Griddle on kid-height table. 

Growing Gourmets 3/31/11 "Just Desserts" class: Chocolate Souffles with Vanilla "Sauce"

We learned a lot of new things tonight.  That's what happens when you make souffles.  New words:  souffle, ramekin, meringue.  Even though we weren't making meringue, we did have to beat the egg whites "until soft peaks formed".  So we talked about what peaks are.  Everyone thought the eggs looked like soap.


Blake told me his is always checking out books at the library that have recipes in them, because when he grows up, he's going to be a ......
ok, what would your guess be?  A chef?  Cook?  Baker?  NO!  He is going to be a FIREMAN!  I was so thrown off by that, I laughed and laughed.  Of course you need to know how to cook if you're going to be a fireman!

Welcome to our class, Dalaney!