2022 Summer Kids Camp Recipes
Yield 9x 13’’ pan or 2 small rectangle alumni pans
- 1 cup or 120g of all purpose flour
- 1 cup or 227g of Oil
- 1 cup or 201g of sugar
- 1 cup or 201g of brown sugar
- ¾ of a cup or 85g of cocoa powder
- ½ a cup or 70g of chocolate chips
- 3 eggs - room temperature (take your eggs out from the refrigerator 30 minutes before class)
- Toppings for you brownies such are oreos, chocolate chips, skor pieces, etc.
- Mix oil and brown sugar.
- Next mix in cocoa powder and white sugar.
- Whisk together until the entire mixture has come together.
- Start whisking in eggs one at a time.
- Whisk in flour.
- Spray/line your baking pan.
- Add Fun topping such as oreos, chocolate chips, skor pieces, etc.
- Bake in the oven at 325 degrees for approximately 15 minutes or until they are set.
Servings: 12 cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
In the bowl of an electric mixer, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Tip: times the recipe by 3 to make a 9’ round ’x 3 layer cake
Swiss Buttercream (for Cupcakes and Cake)
- 5 egg whites at room temperature
- 2 cups unsalted butter 452g, at room temperature
- 1 ½ cups granulated sugar 300g
- 1 pinch kosher salt
- 1 tsp vanilla extract
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
- Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to pipe on cupcakes or store in a tupperware in the refrigerator (lasts 2 weeks) or freezer (lasts 1 month).
Mixed Berry Pie - Recipe
- 2 cups of mixed frozen berries
- 360g or 2+⅔ cup all purpose flour (plus extra for dusting)
- 285g or 1 ¼ cup COLD vegetable shortening
- 125ml or ½ cup COLD water
- 100g or ½ cup sugar (plus extra for sprinkling)
- 2-3 Tablespoons cornstarch
- ½ of a lemon or 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- A few pinches of salt
- 1 egg for egg wash (1 egg + 2 tablespoons of water )
- 1 tablespoon brown sugar (optional)
- ½ teaspoon ground nutmeg (optional)
- In a medium sized bowl, combine the flour, salt, butter, and shortening.
- Rub shortening into the flour until reduced to pea-sized crumbs.
- Sprinkle cold water( or water with brown sugar) over the flour mixture until it just comes together and the dough appears to have marbling throughout. .
- Transfer dough to a floured table, shape into a thick disc, cover tightly with plastic wrap and allow to rest in the freezer for at least 15 minutes before rolling.
- Preheat the oven to 375 F. Grab your dough from the freezer. Lightly flour your work surface and begin to roll out your pie dough.
- Once large enough to cover your pie plate, roll dough onto your rolling pin, then place in pie your dish. Cut off excess dough with a paring knife.
- Next, add frozen berries to a medium bowl, mix together with sugar, cornstarch, lemon, cinnamon, and nutmeg.
- Pour berry mixture into the crust, leaving room around the edges to seal dough. Roll out the remaining dough and place on top. Use a paring knife or fork to cut indents into the top of your dough to allow steam to escape.
- Seal the edges of your dough,then brush with egg wash and sprinkle with sugar.
- Bake in preheated oven at 375F for 20 minutes then reduce heat to 350 ̊ F and bake for an additional 40 minutes or until the pastry is golden brown and centre of the pie is bubbling.
- If you choose to freeze your pie, bake from frozen at 375 ̊ F for 30 minutes and 350 ̊ F for an additional 60 minutes.
Servers 2-3 adults
- 1/2cup plus 1 tablespoon durum semolina flour, plus more for baking sheets
- 6T (45g) of all-purpose flour
- ¼ cup room temperature water
- ¼ teaspoon coarse salt
- 1 teaspoons extra-virgin olive oil
Mix together flours and salt on a clean surface, make a well in center, and gradually add 1/2 cup water and oil, working flours into center until a dough forms. (If dough is too dry, add more water, 1 tablespoon at a time.) Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic.
Sprinkle 1 rimmed baking sheets with semolina flour. Divide dough into 4 pieces; keep covered with plastic wrap. Roll one piece at a time into a long rope, about 1/3 inch in diameter, then cut rope into 1/3-inch-long pieces. Using tips of index and middle fingers, firmly press each piece and pull dough toward you so it lengthens slightly and forms a curl in the middle. Transfer pieces to baking sheets. Repeat with remaining dough.
Cavatelli can be refrigerated, covered, up to 4 hours. (Or freeze on sheet; once firm, transfer to a resealable bag and freeze up to 3 months. There's no need to thaw before cooking.)
For serving: Bring salted water to a boil, add pasta and stir. Cook for 2 minutes or until the pasta floats to the top of the water. Serve with your favorite sauce and enjoy!
Yield: 12 cookies
- 55g or ½ cup cream cheese, room temperature
- 55g or ¼ cup unsalted butter, room temperature
- 12g or 1T white sugar
- 60g or ½ cup flour
- 26g or 2 T white sugar
- 13g or 1Tbrown sugar
- 4g or 1 tsp of cinnamon
- 40 g apricot preserve
- An egg for egg washing
- In a large bowl, using a wooden spoon, cream butter and cream cheese. Add 12g of white sugar. Add flour and mix until combined. Do not overmix.
- On a floured surface, roll the dough into a ball. Wrap in plastic and let it rest in the fridge for an hour.
- In a small bowl, mix 26g of white sugar, 12g of brown sugar, and 2g cinnamon.
- On a floured surface, roll the dough into a 20 cm circle.
- Spread the apricot preserves onto the circle of dough along with the cinnamon mixture.
- Cut the circle into 12 slices like a pizza. Roll up each slice starting from the thickest side of the slice.
- Place each rugelach onto a baking sheet lined with parchment paper.
- Preheat the oven to 350F.
- Brush each rugelach with the egg wash
- Bake for 15-20 minutes.
Yields 8 scones
2 cups Flour
1T Baking Powder
½ Cold Butter
½ cup Cream
½ cup mix-ins such as chocolate, dried fruit, nuts, marshmallows etc.
- Whisk together dry ingredients
- Combine all wet ingredients in a measuring jug
- Grate cold butter into dry ingredients and toss
- Add mix in’s and toss
- Add wet ingredients to dry and stir until combined. DO NOT OVER MIX
- Scoop or spoon out scones onto a baking tray about ¼ cup in size.
- Bake at 350 for 20- 25 mins