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

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.

Early Release Cooking Classes, Jan. 25 and 26


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


Real Food for Kids Recipe Contest

Chef Crye drove through a snowstorm to attend a cook-off at the Williams-Sonoma store at Mazza Gallerie in Chevy Chase. It was the first round of the KIDS COOK Original Recipe and Cooking Competition!

The contest is a collaborative effort of Real Food for Kids and Williams-Sonoma. Metropolitan Washington 4th-8th graders were encouraged to use their creativity to invent delicious dishes using fresh ingredients and following the guidelines.

Making Topping

This girl demonstrated how to make a mixed nut, raisin and brown sugar topping.

Pear & Goat Cheese Salad

This girl showed how to make a baked pear and goat cheese/dried cranberry salad.

Breakfast Burrito

This girl demonstrated her family’s favorite breakfast burrito.

Thai Shrimp

This girl prepared a Thai-style shrimp and noodle dish–and she made her own oyster sauce!

Kids’ cookbook author Nevin Martell asked the contestants questions as they cooked. Culinary expert Katherine Newell Smith led the judging, which was based on taste, appearance, presentation, originality and nutrition.

The Winner!

Guess who won Round One? It was the second girl from the left, who made the Thai shrimp and noodle dish. She and three friends will receive a private cooking lesson at Williams-Sonoma. Her recipe will be sampled at the Mazza Gallerie store on Feb. 27-29. All the contestants received Williams-Sonoma gift bags.

On to Round Two on Feb. 28 at the Clarendon Williams-Sonoma store–what fun!

Valentine’s Menu

Happy Valentine's Day!

This week Young Chefs prepared Chicken Caesar Wraps,  Garlic Fries and  Chocolate-Dipped Strawberries  just in time for Valentine’s Day.

The adult chefs worried about how to prepare enough oven-roasted, garlicky potato wedges to give up to 20 cooking club members a sample. Would we be able to split five pounds of potatoes between two baking sheets in a single layer? Should we use aluminum foil, parchment paper or Silpat?

On Monday Chef Crye used aluminum foil but did not oil it, thinking that the potatoes had been tossed in plenty of oil. Mistake! The potatoes stuck to the foil, and it tore when the finished potatoes were scraped out.

On Tuesday she tried oiling teflon-coated baking sheets with similar results. The young people said that the potatoes tasted wonderful, but they looked like hash browns.

Here is Team Silver Spoon’s amusing menu:

Hash Drowns!
Hash browns, NOT Hash Drowns!

The consensus is: Line the baking sheets with aluminum foil, and oil it. Remove the “fries” with a silicone spatula, rather than a metal one.