OVER THE TOP HALLOWEEN SPOOKY BROWNIES
Here is a recipe that is fun to make and delicious to eat and is good for any time of the year – especially for all Chocolate Lovers. This is a multi-layered Brownie that is composed of a layer of Chocolate Chip Cookie Dough, a layer of Oreos, a layer of Fudge Brownies and interspersed with Caramel Corn and Mini-Marshmallows. When I made this recipe I used Oreo Thins but soon found out that the White ‘Stuff’ Icing in the middle wasn’t thick enough to show up in the ‘Over the Top Brownies’ when they were cut so we switched to Double Stuff Brownies.
Here is what you will need to make this delectable Chocolate Treat:
1 batch of Chocolate Chip Cookie Dough
16 Double Stuff Oreos
1 Batch of Fudge Brownies
Caramel Corn*
Mini-Marshmallows*
DIRECTIONS:
- Make your Chocolate Chip Cookie Dough and spread on the bottom of a greased 9 x 9 x 2 Inch Baking Pan. (Deeper is fine too)
Chocolate-Chip-Cookie Dough-in-Pan
2. Layer the Oreos evenly over the Chocolate Chip Cookie Dough.
Oreos Added
3. Scatter some Candy Corn over the Cookies. (optional)
Candy Corn on top of Oreos
4. Next make the Fudge Brownie Batter and spread over the Oreos.
Brownie layer with Marshmallows on top
5. The photo above shows the Mini-Marshmallows scattered over the Brownie Batter. Before I baked it I had a change of heart and mixed the Marshmallows into the Brownie mixture so they wouldn’t burn. My student who made this same recipe with me on Saturday decided to put the Candy Corn and the Marshmallows on top during the last 5 minutes of baking. While this gives a nice browned Marshmallow finish, she did not scatter the marshmallows over the whole dish. Doing so would have given the whole thing a much nicer appearance.
Mayas Version
Cut Brownies with Oreo Thins
Categories: Baking, Cookies, Cooking for Kids, Dessert Ideas, Family Fun, Halloween, Main, Private Cooking Lessons Tags:
GINGERBREAD HOUSE WORKSHOP
Saturday, December 6th was my Gingerbread House Workshop at the Academy of Culinary Education in Woodland Hills. There were 11 attendees. Each team made one house and the single attendee made her own house. One team had dough left over so they got to make a smaller version of their house to go along with on their board. Unfortunately, it seems that all the pictures I took did not come out. There were several more houses along with these. Will try to find them and update.
All in All everyone had a very good time and took home a completed house. Decorations that were used ranged from M & M’s to Tootsie Rolls, Candy Canes and Nerds, Peppermint Wheels and Licorice Twists.
Here are pictures of the houses.
Cee’s House – Red, White and Green
Side View
Elliot and Nina with Mother
Solar Star Panels
Tootsie Roll House
Tina and Michelles House
LET’S GET COOKIN’ TEEN BASIC’S CAMP 2014
Here are the photos from Let’s Get Cookin’s Teen Basics Camp held the Week of July 7th, 2014.
Monday, July 7th – BREAKFAST
The Students each made an Omelet for themselves. The rest of the items that were made were: Waffles, Bacon & Sausage, Home Fries, Granola, Breakfast Fruit Shakes and Eggs Benedict.
Sophia with an Egg Benedict
Breakfast
Home Fries
Tuesday, July 8th – LUNCH
Lunch Items made were: Clam Chowder, Vegetable Soup and Tomato Basil Soup. Salads were Pasta Salad and Grilled Seafood Salad which was made with Grilled Salmon. The students also made Buttermilk Biscuits and Chili Corn Bread to go with the Soups and Salads. Sandwiches were Portobello Mushroom Sliders and Southwest Chicken Wraps. Dessert was Chocolate Brownies.
Lunch Time
Clam Chowder
Vegetable Soup
Pasta Salad
July 10th – DINNER
Dinner items that were made were: Garlic Dinner Rolls, Baby Lettuce Salad, Caesar Salad, Vegetable Chili, Beef Stroganoff, Chicken Croquettes, Macaroni & Cheese Supreme, Scalloped Potatoes and Strawberry Granita for Dessert. Iced Tea was the Beverage.
Miles, Esha, Lily & Jamee
Emily, Gia, Caitlin & Emily Making Garlic Yeast Rolls
Making Rolls
Gavin, Diego & the Girls making Garlic Dinner Rolls
Miles Making Granita
July 11th – DESSERT DAY
The Dessert Recipes were chosen from a student request list. The items made were Apple & Berry Pies, Chocolate Chip Cookies, Chocolate Fudge Cupcakes, Coconut Snowballs, Eclairs with Pastry Cream & Vanilla Ice Cream.
Mary helping Jamie,Esha & Lily make Pie Crusts
Gavin, Lily, Esha & Jamee making Pie Crusts
July 12th, – MYSTERY BAG DAY
On the final day, each group (4 in all) were given a ‘Mystery Bag’ containing a Protein, a Starch and a Vegetable from which they were to create a meal. The groups were allowed to use whatever they needed from the Pantry and the Refrigerator. The resulting products were quite amazing and delicious.
Group A – were given Beef Steak, Potatoes and Zucchinni. They made Seasoned Grilled Steak which they sliced thinly, Mashed Potatoes and Grilled Zucchini topped with Cheddar Cheese.
Mystery Day
Beef Presentation
Group B was given Chicken Breast, Italian Rice, Snap Peas and Green Asparagus. They made Chicken Parm-Asian, Risotto with Snap Peas and Roasted Asparagus.
Mystery Bag Day
Chicken Presentation
Group C was given Pork Tenderloin, Sweet Potatoes, Apricots & Apples. They elected to make Pork Lettuce Wraps with a Fruit Salsa and Sweet Potato Fries.
Pork Lettuce Wraps
Wrap Presentation
Group D was given Bowtie Pasta, Fresh Tomatoes, Yellow Squash and Italian Sausage. Included in their Package was Romaine Lettuce, Cucumbers & Carrots. They elected to make Pasta with a Bolognese Sauce and a Green Salad with Vinaigrette & Bruschetta with a Pesto Topping.
Mia with Group D
Pasta, Salad and Bruschetta Presentation
Group D Presentation
Categories: COOKING CLASSES, Cooking for Kids, Main Tags: Children's Cooking, kids cooking, kids recipes, Pasta, Tomatoes, Vegetables
WORLD EGG DAY
The second Friday in October is ‘World Egg Day’. This is certainly fitting, because Eggs are probably the one major food that is consumed by people all over this planet. The majority of Eggs consumed are Chicken Eggs, but Duck Eggs are very popular in China and the South Eastern Asian Countries. The photo below was taken at an outdoor market in Thailand.
Duck Eggs & Pink Colored Pickled Duck Eggs
Also popular in Asia are un-hatched Eggs. As kids we used to love them in Chicken Soup but health laws forbid the sale of them here in the States, at least in California.
Un-hatched Chicken Eggs
Quail Eggs are used in Gourmet Cooking, more for looks and ‘Eye Appeal’ than for nutrition as they are so small. In the picture below Quail Eggs were baked in Mini- Pate Choux Cups (Cream Puff Shells) by the Teen and Pre/Teen students in our Summer ‘Basics Culinary Camp’ at Let’s Get Cookin’ in Westlake Village, CA.
Quail Eggs in Pate Choux Cups
Turkey Eggs are probably consumed too as well as Ostrich Eggs which definitely top off the list of ‘large’ Eggs. One Ostrich Egg would probably feed a dozen people, if not more. Since this is World Egg Day, there will follow a short list of Egg Dishes consumed Globally by people all over the world. By far, the most popular use for Eggs is for Breakfast, but Eggs are one of those foods that can be consumed for Breakfast, Lunch or Dinner. The Egg is probably my all-around most favorite food. I can eat it any time of the day.
Brazilian Omelet -this Omelet is made with Cream Cheese, Bacon, Pineapple and Avocado. Different, but tasty. The Brazilian Omelet is good for Brunch, Lunch or Dinner.
Brazilian Omelet
Denver Omelet (USA) – made with Bell Pepper, Ham and Cheese. A popular Southwestern Dish.
Egg Foo Young (Chinese) – a popular dish in Chinese Restaurants – made with Vegetables, Bean Sprouts, and occasionally Shrimp. Sometimes served with a Brown Sauce.
Egg Foo Young
Eggs Benedict – Eggs Benedict is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.
French Omelet – usually folded in half and somewhat moist inside.
Frittata (Italian) – started in the pan and finished in the oven – the amount of ingredients in the Frittata make it difficult to turn so the top side is baked or broiled.
Broccoli Frittata
Thai Omelet – similar to Egg Foo Young – contains Vegetables and sometimes meat – fried in oil in a Wok or pan. Results in a thin, crispy, tasty omelet.
Salami Eggs (Jewish Deli Food) – salami cooked into the Omelet
Salami Eggs Cooking
Salami Eggs
Tortilla (Spanish Omelet)– in Spain, the Omelet is called a Tortilla – usually cooked with sliced Potatoes in it – the American version with Tomatoes and Peppers is not really a Spanish Omelet. The Spanish Explorers probably named the Flat Bread ‘Tortilla’ because it looked like a Spanish Omelet.
Whichever way you enjoy your Eggs or whatever kind of Eggs you like, do indulge. Eggs are a healthy food, which contain the best complete protein. Even though the yolks may contain cholesterol, they also contain lecithin which helps to reduce cholesterol.
Lastly, don’t forget that Eggs are essential in most baked goods. For more info about Eggs see ‘The Versatility of Eggs’ under Archives June 2013.
Whisking the Eggs
Categories: Breakfast Ideas, COOKING CLASSES, Dinner Ideas, Main, Mexican, National Food Days, Pre-Teen Classes Tags: Duck Eggs, Eggs, family dinner, Fritattas, Gourmet Foods, National Food Days, Omelets, Quail Eggs, Tortillas
EATING SICILIAN
Yesterday I and two friends had the pleasure of attending a Sicilian Cooking Class at the Getty Villa in Malibu, CA. The class was held in connection with a special exhibition ‘Art and Invention between Greece and Rome’ which is currently on view at the J. Paul Getty Museum at the Getty Villa in Malibu. The Exhibition will remain on display through August 19, 2013. The class was taught by Maite Gomez-Rejon who has not only Art Degrees but also a Diploma from the French Cooking School in New York City. Maite combines Art History with the food from the specific eras.
The day started with a talk about Sicilian Food and some of its origins and the ancient works from which the information was culled. After the talk there was a tour and discussion of the exhibit and then a walk through the Herb Garden where we picked herbs for the meal we were to prepare.
Radishes in the Herb Garden
Oregano in the Herb Garden
The menu for the Day consisted of Sicilian Salad, Olive and Date Tapenade, Eggplant with Anchovies and Capers, Poached Shrimp with Olive Oil and Lemon and Pasta with Sardines and Fennel. Dessert was Cannoli with Almonds and Honey.
According to the information gleaned from the ancient books food must be fresh, locally grown and be prepared simply, so as not to cover up the natural tastes.
The Salad was quite delightful. It consisted of Greens, Pomegranate Seeds, Blood Oranges and a Dressing made from Blackberries, Balsamic and Red Wine Vinegars and Olive Oil.
The Tapenade was unusual in that it contained Dates which made a nice contrast to the Olives.
The Anchovies gave a nice bite to the Eggplant which was prepared with Parsley, Garlic and Olive Oil.
The Poached Shrimp was a very simple, yet delicious dish.
I and my friends had the pleasure of making the actual pasta dough, rolling it and cutting it. As we made it someone else picked it up and cooked it. (Fresh Pasta only needs a minute or two of cooking). Another group made the sauce that the pasta was added to.
Mary making Pasta at Getty
Mia making Pasta at Ghetty Villa Class
Pasta & Sardines at Ghetty
Dessert again was the Cannoli which was made with Ricotta Cheese, Mascarpone, Honey, Almonds and Cinnamon. Even though the attendees were give the recipe for the shells, we did not make them. We used ready-made shells which can be purchased at Italian Delis. If you have ever made Cannoli Shells you will know what a pain in the neck they are to make, although it is kind of fun. To make Cannoli Shells, you need to have the forms which are metal tubes that the dough is wrapped around and then fried. The purchased ones taste almost as good and certainly do save lots of time and frustration.
All in all the day was fun and educational and the people that attended were very nice and easy to work with. I would definitely recommend any future cooking classes that are held at the Getty to anyone who may be interested. These classes are held on a quarterly basis in connection with a current exhibit.
Categories: COOKING CLASSES, Cooking for Everyone, Italian, Main, Pasta Tags: Dessert Ideas, Food History, Greek Food, Pasta, Salad, Sicilian Food
PARTY COOKING CLASSES
‘Hands-On’ Cooking Classes/Parties – menu selected by purchaser. May be held at our facility or yours. Usually spans about 2 ½ hours – four items will be prepped and cooked by participants. After cooking, all participants sit down and enjoy a meal together.
Parties can be planned for children, teens and/or adults.
Menu Suggestions will be provided upon request. We have a large selection of Menu Items ranging from Basic Everyday American Food to a full range of International Selections.
Instruction and menu background are part of the class format. For further information, please send your request to [email protected].
Categories: COOKING CLASSES Tags:
