2 Ways to Save on Cooking Camps and Classes

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Cooking classes are expensive! Chef Sheila now offers two discounts:

  1. Referrals Write to her at crye4(at)aol.com, and let her know you have referred someone for a cooking class or camp. When that youth submits a completed registration form, you will receive a $25 discount on your next class or summer cooking camp. Just think! If you refer 15 young people, and they all sign up, your week of cooking camp will be free!
  2. Family discounts Families will receive a 20% discount on their second (and third) child. The second child pays $300 for a week of camp or $60 for a 3-hour class.

Young Chefs & ZeBot Bake Great Things in Silver Spring

by (in order of who spoke up first) Bryce (age 11), Michele (age 10), Oliver (age 10), Wiley (age 11), Clint, (age 11), Quinn (age 12) and ZeBot Zebra (age infinity – kitchen creds at zebot.org)

We’re baking up amazing things here in Silver Spring – and we want to share our expert kitchen observations and insights with you!

We think the best things about baking are:

The fun of making everything ourselves
Stirring ingredients and watching batter come together
Tasting different flavors and textures
Being proud that everything is really homemade
Not having to buy muffins and scones at the store
Eating all the great things we baked ourselves
Our families and friends enjoying the special things we bake

Here are a few of our favorite baking secrets:

Being creative is cool. You can customize recipes with your favorite flavors. Just for fun, we added a little bit of freshly grated orange zest to our scones. (We were snacking on oranges and thought it would be interesting to mix them into the batter we were making). When the scones were baked, the bright, fruity flavor perfectly complemented the crunchy sweetness of the caramelized topping.

Measuring is a science. You would think you could just scoop out flour with the measuring cup, but it turns out that’s not the best way to do it. Chef Sheila said that when you dip a measuring cup into a tin of flour, it compacts the flour and actually increases the weight relative to the amount of space it fills (so your measurements are a little bit off), which means your baked creations won’t have a light, fluffy texture. Instead, use a spoon to over-fill your measuring cup, then level it off with a straight edge like a bench scraper or wooden spoon.

Mixing is an art. When we were stirring, we realized how important it is to move the spoon across the bottom of the bowl and all the way through the batter, turning and folding so that all ingredients get completely mixed in. Otherwise you can have big lumps of flour or clumps of zucchini or other goopy stuff messing up your recipe! Little lumps of flour are okay in muffins–it’s important not to over mix. If you over mix, you’ll see tunnels in your muffins, and the top will look like an exploded volcano.

It’s fun to talk while you bake. We learned lots of interesting stuff from each other – like what people’s favorite flavors are, what our fellow cooks’ cats and dogs look like (please see below), and that avocados (which were in the fruit bowl next to ripe pears) are also known as alligator pears. In general, it was a great example of creative collaboration!

Teamwork is important. One of the best things about teaming up with other cooks is that everyone can take charge of a different task to make sure things get done properly and on schedule. It’s great that one cook can be measuring or stirring while someone else is keeping an eye on what’s baking in the oven.

Baking details are important. Here are some examples: Using a silicone baking mat helps your scone topping brown and caramelize perfectly without sticking to the baking sheet. A mini scoop makes it easy to put equal amounts of batter into each well of a muffin pan. And if you spray the top of your muffin pans with a nonstick baking spray, you can easily remove the baked muffins before they’ve totally cooled.

Hungry for more creative kitchen inspiration? Stay tuned – we’ll be back soon!

Click here for the recipe for Oatmeal Currant Scones and here for Double Chocolate Zucchini Muffins.

Friday, March 2, Early Release Baking Class

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A kids’ afternoon baking class–what a fun thing to do on the next early release day from MCPS schools, March 2, 1:30 – 4:30 p.m.! Chef Sheila gently guides children ages 10-14 in her home kitchen classroom as they learn the basics about measurement, food chemistry and working safely with heat sources. Your child’s suggestions are welcome for what to bake, including a cookie, a cake and a quick bread. Your child will go home with their share of the treats and all the recipes. For registration directions, click on the tab for Early Release Baking Classes.

Early Release Cooking Classes, Jan. 25 and 26

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Something fun to do on the afternoon of an early release day from school Jan. 25 and 26

Chef Sheila will open her kitchen to children (ages 13-17) who love to bake cookies, muffins and quick breads on Thursday afternoon. As usual, she honors special recipe requests, so let her know what baked goods your child is eager to learn to make. We will divide up the baked goods to take home, along with recipes.

On Friday afternoon, boys and girls (ages 8-12) will try out their apple pie baking skills. Everyone will go home with a 9-inch flaky, buttery double-crust apple pie they will construct in class and bake at home. A Pyrex glass pie plate and recipes are included in the fee.

Email Chef Sheila to let her know about your child’s food allergies, sensitivities and restrictions: crye4(at)aol(dot)com.

COOKING CLASS FEES

THURSDAY, JAN. 25, 1:30-4:30 p.m., for ages 13-17: Cookies, Muffins and Quick Breads; FRIDAY, JAN. 26, 1:30-4:30 p.m., for ages 8-12: Apple Pie and Pie Crust Cookies EACH 3-HOUR CLASS COSTS $75

$75.00