2022 Summer Kids Camp Recipes
Welcome to Le Dolci's Summer Camp. On this page you will find all the recipes that your kids will be making while they are with us this summer.
Yield: 10-12 pieces
- 113g butter (softened at room temp)
- 100g granulated sugar
- 135g all purpose flour
- 2g baking soda
- 2g baking powder
- 60g of any type of sprinkle
Preheat the oven to 350 degrees. Line two baking trays with parchment.
In a large bowl, cream together the butter and sugar until light and fluffy with a stand mixer
In a separate small bowl, use a whisk to combine the dry ingredients; flour, baking soda, baking powder.
Add the dry ingredients to the butter/sugar mixture and slowly. Stop mixing as soon as the flour is combined.
Place the sprinkles in a bowl
scoop the dough out and tightly press into a ball, ensuring the dough has no breaks and is smooth all around.
Roll the ball into the sprinkles and be sure all the dough is coated. Place on a baking sheet with enough room so the cookies can spread.
Bake for about 10-12 minutes or until the cookies have large cracks, puff up and slightly golden brown on the edges.
Allow the cookies to fully cool on the tray
Yield: 9" x 13’’ pan or 2 small rectangle aluminum 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 cookies, 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 or use parchment paper on your baking pan.
- Add fun toppings such as Oreos, chocolate chips, Skor pieces, etc.
- Bake in the oven at 325 degrees for approximately 15 minutes or until they are set.
Yield: 12 cupcakes
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup buttermilk
- Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners. In a medium bowl, whisk together 1 ¼ cups flour, 1 ¼ tsp baking powder, and ½ 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 sides of 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 sides of the bowl as needed and beat until combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling ⅔ 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 at least 5 minutes. Transfer to a wire rack and cool to room temperature before frosting.
Pro Tip: Multiple the recipe by 3 to make a 9" round x 3" layer cake
Swiss Meringue Buttercream (for Cupcakes and Cake)
Yield: 12 cupcakes with a little extra to eat - roughly 4 cups
- 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 bring to room temperature and you can see glossy peaks.
- Switch to a paddle attachment and mix on low, while this is happening add tablespoon sized dollops of room temperature butter. Make sure to let the butter incorporate into the mixture before you add the next piece.
- Once all the butter is incorporated, add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to pipe onto your cupcakes or store in a Tupperware in the refrigerator (lasts 2 weeks) or freezer (lasts 1 month).
Mixed Berry Pie
Yield: 1 pie
- 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 the dough to a floured table, shape into a thick disc and 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. Get your dough from the freezer and 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 and cut off excess dough with a pairing 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. Using a pairing knife or fork to cut indents into the top of your dough to allow the steam to escape.
- Seal the edges of your dough and 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 center 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.
Yield: 2 - 3 adult servings
- ½ cup plus 1 tablespoon of 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 the center, and gradually add ½ cup of water and oil, working flours into the center until a dough forms. (If the dough is too dry, add more water - 1 tablespoon at a time.) Knead the dough until it is smooth and it springs back when gently pressed this should take about 5 minutes. Wrap in plastic.
Sprinkle one rimmed baking sheet with semolina flour. Divide dough into 4 pieces and keep it covered with the plastic wrap. Roll one piece at a time into a long rope, about ⅓ of an inch in diameter, then cut the rope into ⅓ of an 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.
3. Cavatelli can be refrigerated for up to 4 hours, make sure you cover them, Or can be frozen on a sheet once firm, then transferred to a resealable bag. They can stay in the freezer for 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 favourite sauce and enjoy!
Yield: 12 cookies
Ingredients for the cookie:
- 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
Ingredients for the filling:
- 26g or 2 Tablespoon white sugar
- 13g or 1 Tablespoon brown 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 and 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 refrigerator for at least 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
- ½ sugar
- 1T Baking Powder
- 1/4tsp Salt
- ½ Cold Butter
- 1 Egg
- ½ cup Cream
- ½ cup mix-ins such as chocolate, dried fruit, nuts, marshmallows etc.
- Whisk together the 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