Bouncy Egg Experiment
This week in our afternoon camp, we explored the connection between food, cooking, and science. This bouncy egg experiment was one of the favorites this week. Students were each given a normal, uncooked chicken egg. They placed their egg in a jar and covered it with...
Pizza Poppers
Pizza poppers are a favorite of both kids and adults alike at Kitchen House. They deliver the flavors of pizza in a portable and snackable size. They pack well in school lunches and are delicious dipped in a side of pizza sauce or ranch. You can do plain cheese or add...
Lemon Olive Oil Cake
We started up our summer camps at Kitchen House this week. Campers explored Italy with their taste buds and made lemon olive oil cake for a sweet treat. This cake is light and fluffy with a vibrant lemon taste and delicate sweetness to balance. There is no raising...
Sprinkle Cookies
We wrapped up our junior chef class at Kitchen House this week. To celebrate, we made sprinkle cookies! These cookies are buttery and lightly sweet like a shortbread cookie. The colorful sprinkles make them fun and vibrant for kids. Students in class loved rolling...
Baked Banana Oatmeal
Baked oatmeal is a current trend and for good reason. It packs all the nutritional punch of oatmeal, but can be made ahead, freezes and travels well, and is so versatile. This recipe gets all its sweetness from very ripe bananas though the addition of a little...
Strawberry Vanilla Pancakes
Berries are in their peak right now. Fresh sweet strawberries add a burst of flavor and a beautiful splash of color to these pancakes. While most recipes will call for a teaspoon or two of vanilla extract, these pancakes live up to their name with two whole...
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