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.
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.
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
Kids in Young Chefs cooking classes and camps are empowered to choose the foods they want to learn to prepare–a unique method for engaging their interest.
During last summer’s July 31 to August 4 camp, the group decided to bake an old-fashioned chocolate birthday cake with divinity frosting. They used recipes from Baking Kids Love, by Sur La Table with Cindy Mushet and Baking for All Occasions, by Flo Braker. Below are some photos that demonstrate how easy it was to bake.
First, assemble the ingredients and equipment. In French, this is called mise en place.
Add the wet ingredients to the dry ingredients, being careful not to over-mix.
Divide between two layer cake pans, and bake. Note that the oven racks evenly divide the oven into thirds.
Just out of the oven, the cake layers have a domed surface. You can correct this by placing a clean, dry kitchen towel on top of each hot cake layer and pressing down firmly with the palm of your hand to level it.
Tucking wax paper beneath the cake keeps the plate neat during the frosting process.
Spread any leftover frosting on graham crackers for a snack that resembles s’mores, without the melted chocolate.
If you would like to try baking this cake yourself, here are the recipes. The chocolate cake recipe also offers a cream cheese frosting as an easier alternative to the divinity frosting: Chocolate Celebration Cake, Divinity Frosting.
The August 7-11 cooking camp focused on baking for the Montgomery County Agricultural Fair, in addition to preparing and eating a simple, healthy lunch each day.
Since only one person could take credit for each entry, we drew lots, because everyone helped to make all the baked goods. As a result, six campers competed with seven entries. Campers baked:
- Browned Butter Chocolate Chip Cookies
- Carrot Cake Cupcakes with Cream Cheese Frosting
- Double Chocolate Zucchini Muffins
- Chocolate Fudge with Pretzels
- Banana Loaf Cake
- Pecan Caramel Bar Cookies
It was so fun! We had a blast. Each day, we set aside the six most perfect specimens for the fair, and then we divided the rest for campers to take home and share.
Today Chef Sheila received an email from the mother of the 8-year-old girl, who won first place for muffins. YAY!!!
Here is a link to the recipe for Double Chocolate Zucchini Muffins, from Chef Sheila’s cousin, Edith Benthem Bain.