Sprinkle Muffins
Earlier this spring, our Junior chefs made sprinkle muffins. These lightly sweet muffins are a fun burst of color for a special morning breakfast or snack. They are the perfect base to add other flavors (chocolate chips, blueberries, lemon zest, etc.), and work well...
Blueberry Galette
This week, our teen chef class made blueberry galettes with pie dough from scratch. Galatte is a French term for a pie made without a pie tin. A fruit filling is the most traditional. We discussed why it is so important to keep the butter cold while making a pie dough...
Minestrone Soup
Junoir chefs made this recipe in class recently. We used in season spring veggies, but this soup is pretty flexible to add just about whatever veggies you have in the fridge, freezer, or pantry. Kids love cutting up all the veggies, grating the cheese for topping, and...
Strawberry Lemonade Baked Donuts
Spring has officially sprung in Austin with some mourning the cold days and some eagerly awaiting the summer heat. What better way to anticipate summer while keeping cool than Strawberry Lemonade... donuts! This baked donut recipe can also be made as muffins in a tin...
Peach Galette
Peach season is coming to an end in Texas but you still have time to make this yummy dessert with this in-season fruit. Our chefs made this rustic pie like treat over the summer in camp. This Peach Galette with homemade flaky pie crust, will be a hit at your end of...
Parmesan Zucchini Fries
Get Ready For Summer with Parmesan Zucchini Fries, Make this your Summer Quick Dish! This recipe is a great summer time side, as well as an alternative to French Fries. These Baked Parmesan Zucchini Fries are a tasty and light appetizer or a quick side dish for busy...
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