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Chocolate Rugelach

Back to school means back to Afterschool Cooking Classes for us and we had fun this week getting the Fall semester started at First Baptist Academy-Houston!

Our first lesson was learning different types of measurements, the technique of  creaming and rolling/cutting dough while making Chocolate Rugelach.  The printable recipe is below.

Our young chefs had a fun time learning and helped clean up every speck of flour. :)

Here are a few scenes from cooking class:

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Measuring flour

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Creaming the butter and sugar

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Rolling and cutting the dough.

In our rush to finish and clean up, we forgot to snap a picture of their finished rugelachs.  We’ll work on that next week!

Dessert

Chocolate Rugelach

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Ingredients

  • 7 ounces, (1-3/4 sticks) butter, softened
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • cinnamon for sprinkling on inside of dough
  • sugar for sprinkling on inside dough
  • mini chocolate chips for inside of dough
  • melted butter
  • 1 egg, beaten
  • sugar for sprinkling on outside of dough

Directions

  • Preheat oven to 350. Line a baking sheet with parchment paper or spray with nonstick spray.
  • Cream butter and cream cheese together. Add sugar and vanilla and mix until smooth.
  • Add flour and lightly mix. Chill for at least an hour.
  • Divide dough into golf size balls. (Keep 3-4 dough balls out and put remaining dough back into refrigerator to remain chilled while you work with small batches. ) On a floured surface, roll each ball out into a circle about 1/8" thick.
  • Spread some melted butter on the center of each circle. Sprinkle cinnamon, sugar and chocolate chips on the center of each circle.
  • Cut the dough into triangular, pie-shaped wedges. Start at the wide edge and roll the dough up toward the point. Place each pastry, seam side down, on the prepared baking sheet. Brush each with a little of the beaten egg and sprinkle on a little sugar.
  • Bake 20-25 minutes or until golden brown.
Servings: 20-24 small pastries
Prep Time: 25 Minutes
Cook Time: 20 - 25 Minutes
Total Time: 45 Minutes

 

 

This entry was posted on Thursday, August 28, 2014 at 10:22 am and is filled under Easy.

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Olivia cooks for family and friends…she is awesome!

This is 11 year old Olivia who recently made our Lasagna Rolls recipe. She also made a salad to go with it for dinner.

Her mom said,  ”It was fabulous! It took a little while in the kitchen…. but she did it completely by herself and doubled the recipe to send some with friends who needed a meal. She cooks dinner once a week and we can’t wait to try more recipes from your site!!”

~Olivia’s Mom

Olivia, we are so proud of you for cooking not only for your family but for your friends too.  You are a shining star and we hope to hear from you again.  God Bless You, Olivia.

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This entry was posted on Monday, August 11, 2014 at 7:51 am and is filled under Show & Tell.

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Summer Cooking Camp!

It’s that time again!  Join us for a week of hands-on delicious fun at one of our cooking camps.

We are super excited about this year’s theme:  Cooking in the USA!

Click here to find a location near you.

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This entry was posted on Wednesday, June 4, 2014 at 8:47 am and is filled under Uncategorized.

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Carrot Ginger Muffins

Do you know the muffin man? No worries if you don’t!  With this easy recipe, you can make your own batch of warm,  fresh-out-of-the-oven carrot-ginger muffins.

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Here’s how:

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1.  Preheat oven to 400 degrees.  Spray a muffin tin with nonstick cooking spray or line with paper muffin liners.

Mix topping ingredients together and set aside.

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2. Mix the dry ingredients together (flour, baking powder, baking soda, salt and brown sugar).  Then add the carrot, cinnamon, ginger and oats.  So far, so good!

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3. In another small bowl, mix the buttermilk, egg and butter together.  Add that to the dry ingredients and stir until just moistened.

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Don’t overmix or your muffins will be tough.  No bueno!

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4. Spoon your lovely muffin batter into a muffin tin, filling about 2/3 full.

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5.  Sprinkle topping mixture onto muffins.  Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the middle comes out clean as a whistle!

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6.  Clean up the kitchen while the muffins cool just a bit.

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7. Have a seat and enjoy a warm, buttery, cinnamony, gingery carrot muffin.  Life is good and so are these little muffins full of love.

Good job, chef!

Dessert

Carrot Ginger Muffins

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Ingredients

  • 1 cup flour, all purpose
  • 3/4 cup light brown sugar
  • 1/2 cup carrot, grated
  • 3/4 cup oats
  • 1 tsp cinnamon, ground
  • 1 tsp ginger, ground
  • 1 cup buttermilk
  • 3 Tablespoon butter, melted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup raisins, optional
  • 1 egg, beaten
  • dash salt

Topping:

  • 2 Tablespoon brown sugar
  • 1 Tablespoon butter, melted
  • 1/3 cup oats

Directions

  • Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line with paper muffin liners.
  • Mix topping ingredients and set aside.
  • Mix the flour, baking powder, baking soda, salt, and brown sugar. Add the carrot, cinnamon, ginger and oats.
  • In another mixing bowl, mix the buttermilk, egg and butter. Combine with the dry ingredients until just moistened. Don't overmix.
  • Spoon muffin batter into muffin tin, filling about 2/3 full. Sprinkle topping mixture onto muffins.
  • Bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Servings: 10-12 servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

This entry was posted on Monday, April 21, 2014 at 6:00 pm and is filled under Easy.

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Banana French Toast

The perfect breakfast treat is, of course, none other than French Toast and to make it even better, we can add bananas!

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With just a few ingredients, this easy breakfast is absolutely wonderful and perfect for special days.

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To get started, crack 2 eggs into a mixing bowl.  Next add 1/2 teaspoon of vanilla and 1/2 cup of powdered sugar.  Mix it all together and set aside for later.

 

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Next you are going to need 4 slices of bread.  Any bread will do!  You will also need a banana sliced into thin slices.  Spread cream cheese onto each slice of bread then top with the banana slices.

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Sprinkle on cinnamon to each layer of banana to give it a more flavorful kick!  Continue to add another slice of bread and repeat the cream cheese and banana toppings until you have used all 4 slices.

Preheat the skillet to medium heat to prepare for the toast.  Cut the sandwich stack in half and grab the egg mixture.  Dip the sandwich halves into the egg mixture and cover completely.  This part can get really messy!  If the bowl isn’t working for your dipping action, you can add the egg mixture to a shallow baking pan to make the dipping easier.  Coat all of the sides to make your french toast perfect.

Once you have the slices well coated, cook each half on the skillet until they are a golden brown color and slightly crispy.  Cook both sides for 2-3 minutes.

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After you have the perfect crispy toast, put on a plate and top with a little bit of powdered sugar.  If you want to make them even sweeter, add a little bit of real maple syrup for the delicious breakfast treat!

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Breakfast Treat

Banana French Toast

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Ingredients

  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 4 slices bread
  • 4 ounces cream cheese
  • 1 teaspoon cinnamon
  • 1 banana, sliced into rounds
  • extra powdered sugar for dusting
  • real maple syrup, optional

Directions

  • Mix eggs, milk, vanilla and powdered sugar together and add to a bowl or shallow baking dish.
  • Spread a little cream cheese onto each slice of bread. Add half of the banana slices to one piece of bread and sprinkle with a little cinnamon. Top with a second piece of bread. Repeat with remaining banana slices and bread.
  • Cut sandwiches in half. Preheat skillet to medium high.
  • Dip each half into the egg mixture, coating all sides well with the batter.
  • Cook each half in a hot skillet until golden brown and slightly crispy, flipping so that both sides are cooked...2-3 minutes on each side.
  • Dust with a little powdered sugar and a drizzle of maple syrup; enjoy.
Servings: 4-6 servings
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes

This entry was posted on Tuesday, March 25, 2014 at 5:38 pm and is filled under Intermediate.

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Buttermilk Biscuits

Who doesn’t love soft, fluffy, buttery biscuits? Try this easy recipe and enjoy it with your favorite jam.

Have fun measuring, kneading, rolling, cutting and most importantly…eating your homemade buttermilk biscuits.

Bread

Buttermilk Biscuits

Ingredients

  • 2 cups flour, all-purpose
  • 2 tsp sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup shortening, well chilled
  • 3/4 cup buttermilk, plus 2 tablespoons

Directions

  • Preheat oven to 350 degrees.
  • Sift dry ingredients together. Cut in shortening until mixture resembles bread crumbs.
  • Add buttermilk and mix just until moistened.
  • Turn onto floured surface and knead 3-4 times. Don't over do it or you will have tough biscuits-no so good!
  • Roll dough to 1/2-inch thickness. Cut with 2-3-inch biscuit cutter (a glass works too!) and place on baking sheet.
  • Bake 10-12 minutes until lightly golden. Serve with real butter and your favorite jam. (Save one to make an egg sandwich with-yummy!)
Servings:

This entry was posted on Tuesday, March 4, 2014 at 11:31 am and is filled under Easy.

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Lasagna Rolls

Is it me or does comfort food sound so good while winter hangs around a bit longer?

This week as the forecast calls for another week of cold weather, why not give this fun and yummy recipe a try: Lasagna Rolls!

Look at these beautiful works of warm, comforting deliciousness!

lasagna rolls, plated

Here’s the how-to:

To get started, preheat the oven to 400 degrees and bring a large pot of salted water to boil.

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Once the water starts to boil, add in 8-10 uncooked lasagna noodles and allow them to cook for 8-10 minutes.  Once they are soft, carefully remove the noodles from the pot and  lay them out on a clean work surface.

ricotta & herbs

In a mixing bowl, combine 1 cup ricotta cheese with fresh chopped basil or Italian flat leaf parsley.  Add a pinch or two of salt and pepper, mix, taste and adjust if needed.  Set aside.

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Top each noodle with about 2 tablespoons of the ricotta herb mixture.  Using the back of a spoon, spread on the noodle.

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Next, add 2 tablespoons of marinara sauce,

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and then a layer of fresh baby spinach.

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After adding all of the toppings, start at one end of each noodle and begin to roll it up.  Spray a casserole dish with nonstick cooking spray and place the rolls seam side down in the dish.

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Then you can pour the remaining marinara sauce over the lasagna rolls.  Add mozzarella cheese for an extra cheesy roll and bake in the oven for 20-25 minutes.

Share these warm and cheesy lasagna rolls with friends and family. :)

Happy Cooking!

Entree

Lasagna Rolls

lasagna rolls, plated

Ingredients

  • 8-10 uncooked lasagna noodles
  • Nonstick cooking spray
  • 1 cup ricotta cheese
  • 3 tablespoons fresh basil or Italian flat leaf parsley, chopped
  • salt & pepper to taste
  • 1 1/2 cup marinara sauce
  • 1 1/2 cup fresh baby spinach, packed
  • 1 large zucchini, sliced into 3-inch spears (optional)
  • 1 cup mozzarella, shredded

Directions

  • Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Spray a casserole dish with nonstick cooking spray and set aside.
  • Add lasagna noodles to boiling water and cook 8-10 minutes. Drain well and gently transfer to a clean work surface.
  • In a mixing bowl, combine ricotta cheese, herbs and a dash of salt & pepper. Set aside.
  • Spread each noodle with 2-3 tablespoons of the herbed ricotta mixture, 2 tablespoons of marinara and top with some of the spinach (and zucchini, if using.)
  • Starting at one end, roll up the noodle and place seam side down in the casserole dish.
  • Pour remainig marinara sauce over lasagna rolls. Sprinkle with mozzarella and bake until golden and bubbly, 20-25 minutes.
Servings: 6-8 servings
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

This entry was posted on Sunday, March 2, 2014 at 7:04 pm and is filled under Easy.

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Ratatouille

This week in cooking class, the chefs put their knife skills and vegetable-eating courage to the test.

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They chopped, chopped, chopped and chopped some more to create the vegetable dish, Ratatouille.

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We are happy to tell you almost all of the kids liked it!

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They LIKED it!

Below is the recipe so you can like it too. :)

Vegetable

Ratatouille

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Ingredients

  • 1-2 tablespoons olive oil, plus more as needed
  • 1 cup onion, diced
  • 1 teaspoon garlic, minced
  • 2 cups eggplant, diced
  • 1 cup green bell pepper, diced
  • 1 cup zucchini squash, diced
  • 1 cup yellow squash, diced
  • 1 1/2 cups tomatoes, chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon fresh Italian flat leaf parsley, finely chopped
  • Salt to taste

Directions

  • Chop the veggies into 1-inch or bite-size pieces and set aside.
  • Preheat a large skillet to medium-high heat. Add the olive oil to the hot pan.
  • Add the chopped veggies and garlic. Cook on medium high heat until veggies are softened, stirring occasionally.
  • Add the fresh herbs and salt. Mix well and taste. Add more salt if needed.
  • Serve with french bread; Bon Apetit'!
Servings: 6-8 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

This entry was posted on Friday, February 28, 2014 at 11:46 am and is filled under Intermediate.

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Mashed Potatoes

Comfort food.  Potatoes are the King of Comfort food.  So, this week in cooking class, our young chefs cooked up some delicious comfort with Mashed Potatoes.

Today, we want to share this easy, family favorite recipe with you!

Have fun as you peel, chop, and mash your way through a bowl of potatoes.

Keep on Cookin’ for your family! :)

side dish

Creamy Mashed Potatoes

Ingredients

  • 3 medium Russet potatoes
  • 2 Tablespoons butter
  • 3-4 Tablespoons heavy cream or whole milk
  • 2-3 Tablespoons salt

Directions

  • Fill a large pot halfway with cool water. Add salt. Peel and cut potatoes into 2" pieces and place in pot of salted water.
  • Bring potatoes to boil and cook, uncovered for 15-20 minutes, or until tender. Drain.
  • Mash with a masher and add butter. Mix well and taste. Add more salt if needed.
  • Slowly add cream or milk and mix until light and fluffy.
Servings: 6-8 servings
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes

This entry was posted on Tuesday, February 18, 2014 at 12:59 pm and is filled under Easy.

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Sweetheart Scones

How about some Sweetheart Scones for your special sweetheart?!  These yummy scones are full of flavor and a quick way to make anyone smile.

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To get started, preheat your oven to 400 degrees and grab two mixing bowls.

In one bowl add the flour, sugar, baking powder and salt.

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Next you are going to add the chilled butter.  When you are measuring out the butter, look on the wrapper and see the marks they have to measure out the tablespoons.  Cube the butter and add to the mixture.  Continue to blend together until the mixture is nice and crumbly.

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Once you have the crumbly mixture, add in the dried cranberries and orange or lemon zest.

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To zest an orange or lemon, use a microplane, which is a tool with rough sides to scrape along the fruit’s outer skin.  You can also use a cheese grater to zest.

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scones-dry & wet

 

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Grab the second mixing bowl and crack the eggs into it, beat them together and add the milk.  Before adding to the dry mixture, make a hole in the middle of the dry mixture and slowly pour in the wet ingredients.  Stir until blended into a doughy mixture.

I like the word, doughy.  Don’t you?  It’s a happy word :)

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Sprinkle some flour onto the countertop and then place the dough on it.  Knead the dough by pushing into it to flatten it out, folding the top to the bottom and turning.  Push, fold, turn.  Repeat the process 4 or 5 times:  Push, fold, turn.  Push, fold turn…

When you are done kneading, flatten out the dough into about 1-inch thickness.

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Now the fun part, grab a heart shaped cookie cutter and begin to make the hearts.  Then place them onto a lightly greased cookie sheet and bake for 12-15 minutes.

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For the yummy icing on top, mix together some cream cheese and strawberry jam.  Once mixed together, you can add topping to your scones and share with your special sweetheart!

Whatever you do, please don’t forget the most important ingredient in cooking is LOVE!

Happy Valentine’s Day!

You are loved :)

Breads, pastry

Sweetheart Scones

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Ingredients

  • 2 3/4 cup flour, plus a little more if needed to make dough tacky but not too sticky
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter, chilled and cut into cubes
  • 1 teaspoon orange or lemon zest
  • 1 cup dried cranberries
  • 2 eggs
  • 1/2 cup milk
  • 4oz cream cheese, softened
  • 2-3 tablespoons strawberry jam

Directions

  • Preheat oven to 400 degrees. Combine first four ingredients in a large mixing bowl. Add the butter cubes and blend until mixture is crumbly.
  • Stir in the orange zest and cranberries.
  • In a separate bowl, beat the eggs and add the milk. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Stir until blended. Turn the dough onto a floured surface and knead 4-5 times. Pat dough into 1-inch thickness.
  • Cut into heart shapes using a cookie cutter. Place on an ungreased cookie sheet and bake 12-15 minutes.
  • Place cream cheese into a bowl and stir until soft and creamy. Add jam and mix well.
  • Spread some of the cream cheese mixture on top of scone and serve immediately.
Servings: 6-8 servings
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes

This entry was posted on Thursday, February 13, 2014 at 8:36 pm and is filled under Easy.

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