Cookshop Kids: Fall 2023 recipes
Cookshop Kids Fall 2023: Recipes & Notes
Hello Cookshop families! I’m so glad to have your kids in our fall session of the after school program. Each week we’ll be posting our recipes, notes and hopefully some photos from class.
WEEK 1
We started off the first week with a really fun recipe that lets each group practice their dry ingredient measuring skills, try their hand at cracking eggs, and work as a group to decide what “mix-ins” they would add to their batch of cookies. Find the recipe for Monster Cookies below!
WEEK
For week two, we went over “sharp things safety” (not just knives!) and started using knives and box graters to cut up veggies for salsa and guacamole, plus shredding cheese for our mini nachos! We didn’t follow recipes this week, but instead talked about what typically goes into salsa and guacamole, and let the kids taste as they went to arrive at a properly seasoned product. Our fresh tomato salsa had onions, tomatoes, cilantro, lime, salt (or salt substitute) and some groups added diced sweet peppers. Guacamole had avacados, lime, cilantro and seasoning.
WEEK 3
We went back to a sweet item in week three with apple cinnamon muffins! The kids again got to practice safe knife skills, used peelers, and measured out ingredients. Hopefully a muffin made it home and was shared with you! These muffins turned out pretty good, but please note that the recipe had a very dry batter, and most groups added some extra milk to get a proper consistency.
Camp 2023: Back to School Week, August 14-18
Recipes and notes from our Back to School week of camp!
Our last week of camp was filled with eager, high energy kids and we had lots of fun in the kitchen and the around the art table! We had a HOT start to the week, but all were thankful for a/c and POPSICLES!
You’ll find links or copies of recipes below, and we’ll be adding a recap of art projects soon. Have a wonderful last few days of summer and good luck to all of our campers at school this fall!
Monday
Book: ___ by ___
Art Project:
Recipes: Savory Monkey Bread and Blueberry Limeade Popsicles
Popsicles were made by combining fresh lime juice, simple syrup and water to taste (kids got to taste many times until we had a good balance of sweet to sour!). We added a few blueberries to each popsicle mold (we used these) and then topped off with limeade. Freeze overnight and enjoy on a hot summer day!
Tuesday
Book: ___ by ___
Art Project:
Recipes: Homemade Granola and Yogurt Parfaits
Our parfaits included Nancy’s plain yogurt, fresh chopped strawberries, and our freshly made granola. Sub in your favorite fruits!
Wenesday
Book: ___ by ___
Art Project:
Recipes: Hummus & Caprese Skewers
Hummus recipe is below, and skewers were made using cherry tomatoes, small, fresh mozzerella balls, basil, thick slices of cucumber, and pita triangles. Other optional ingredients: artichoke hearts, olives, peppers (raw or roasted).
Thursday
Book: ___ by ___
Art Project:
Recipes: Chessey Crackers & Smoothie Pops
We made two varietes of smoothies, tropical greens (2 cups pineapple, 2 tablespoons coconut oil, 2 tablespoons flax seeds, 1 banana, small bunch of kale, coconut water to fill blender) and orange creamsicle (2 peeled oranges, 1 frozen banana, small bunch kale, 1 teaspoon vanilla, coconut water to fill blender), which we froze into our popsicle molds overnight.
Friday
Book: ___ by ___
Art Project:
Recipes: Zucchini Bread
Camp 2023: Mini Camp for Middle Schoolers
Recap of our Mini Camp for Middle Schoolers!
Thanks for joining us at our first ever mini camp for middle school kids! We had a great time with all the kids, and hope that they enjoyed camp and learned some new things!
In the kitchen, we learned about feeding a sourdough starter, the difference between naturally leavened bread and bread made with commercial yeast. We fed our starter, mixed a levain, learned about proofing, divided and shaped dough, and finally baked off sourdough loaves on Wednesday! We made a batch of brown butter soda bread using chemical leavener (baking soda!), and made some chia jam. Everyone got to play around with enriched doughs, making soft dinner rolls and monkey bread.
In art, we spent the week working on different painting projects. We created oil pastel and water color resist with line work from nature; abstract acrylic landscapes on canvas; and negative space paintings with watercolor and graphite.
CAMP 2023: Lemonade Stand, June 26-30
Lemonade Stand week recap + recipes!
It’s been another fun week of camp! This week our campers experimented with snacks, treats and drinks that would be perfect for your next neighborhood lemonade stand! The art sessions covered things cardboard dream shops, shrinky dinks and jewlery, pattern making with mixed media, and more! Read on to see we were up to around the art table and in the kitchen this week (recipes will be linked or follow at the end, check back in a few days for updated info).
We hope everyone has a great summer!
Monday
Book: The Dot by Peter Reynolds
Art Project: We began the week with one of my favorite projects! Campers created their own paper shops out of a variety of media- pastels, paint pens, colored pencils, ink and more. We looked at examples of storefronts from around the world and discussed the different aspects we might want to include in our designs- everything from the roof shape, to the mailbox, to the way the windows open, to the chimney! Then campers got to work imagining and creating all the small details of their own dream shop.
Recipes: trail mix cookies
Tuesday
Book of the day: Ablaze With Color: A Story of Painter Alma Thomas by Jeanne Walker Harvey
Art Project: On Tuesday, we began our project at the park! Before we left to head back to Cookshop, campers gathered at least 3 leaves with interesting shapes. During our circle time, we discussed the idea of pattern and line, and discovered a way to make a repeating pattern or line using the edge of the leaves we found. Campers used oil pastel to create a pattern on their paper. Once the design was complete, they added watercolor to create a fun pastel/watercolor resist. I love how this project turned out and campers were quite engaged with the process!
Recipes: popcorn powders (see recipe below) + natural fruit Italian sodas (we took various combos of fruits and pureed them, then strained out any seeds/bits of pulp and used this to mix with sparkling water)
Wednesday
Art Project: On Wednesday, we began the process of creating art for our lemonade stand. There were a variety of stations for the campers to visit- everything from ink still lifes, to button making, sign and flyer making, shrinky dink keychains, and watercolor. Most campers went from station to station, while a few stuck to a favorite medium and worked there.
Recipes: lemon bars (note, we made the thin version of the bars)
Thursday
Book of the day: Book: Covered in Color: Christo and Jeanne-Claude’s Fabrics of Freedom By Elisa Boxer
Art Project: Today, we looked at some of the art of Carolyn Gavin and David Hockney. We discussed landscape art and the idea of creating a semi-abstract landscape. Campers used colored pencils to create their horizon line and were then encouraged to break up their painting with lots of small shapes before using watercolor to create lots of blocks of color.
Recipes: strawberry buckles (see recipe below) + cherry cola
Friday
The big day- our lemonade stand!
Recipes: granola bars
CAMP 2023: Picnic Week, June 19-23
Picnic week recap + recipes!
Wow, what a fun and busy week of camp! This week our campers made a bunch of foods and snacks that would be perfect to bring on a picnic. The art sessions covered things like cardboard creatures, and several fun mediums like chalk pastels and print making. Read on to see we were up to around the art table and in the kitchen this week (recipes will be linked or follow at the end, check back in a few days for updated info).
We hope everyone has a great summer!
Monday
Book of the day: The Dot by Peter Reynolds
Art Project: We looked at the art project “Crystal Cities” by artist and illustrator Rob Dunlavey. We discussed shapes and the idea of creating our own complex cities using simple geometric shapes. Campers then created their own magic worlds using oil pastel and watercolor resist.
Recipes: mix & match pasta salad
Tuesday
Book of the day: From Here to Infinity by Sarah Suzuki
Art Project: We discussed and looked at examples of Yayoi Kusama’s art. Campers were definitely interested in her fascination with dots and oohed and aahed over photos of her infinity mirrored room. For our art project, we used cardboard and acrylic paints to create our own imaginary creatures. Some campers teamed up to create collaborative pieces and all kids had fun using glue guns to construct their creatures (and miraculously, no injuries occured!).
Recipes: strawberry oat bars + creamsicle gummies
Wednesday
Book of the day: Frida Kahlo and Her Animalitos by Monica Brown
Art Project: Today we explored the wonderful world of color using chalk pastels, which was a new medium for many campers. We created our own stencils using sulphite paper, and then used chalk pastels and popsicle sticks to shave bits of color onto our paper- which we then blended using our fingers! The kids created rich backgrounds of color- some warm, some cool- and some a mix of both! It was definitely messy, but was an engaging (and very hands-on) way to make art!
Recipes: dips + crackers (lavash, GF herb crackers, beet hummus, herb dip)
Thursday
Book of the day: Ish by Peter Reynolds
Art Project: This book fostered a great discussion during our circle time about letting go of perfectionism (which I have noticed often begins to happen in elementary school in regards to artmaking) and being free to create “ish” drawings! There is no better way to practice embracing imperfectionism than with the finicky and unpredictable (but very fun) art of printmaking! It can sometimes take a while for the concept of printmaking to click, but once it does, it’s a great way for kids to experiment with color and technique- as well as to make lots of copies of art to share with friends and family. We used a special printing foam as our block, which we “carved” into using dull pencils. We then used markers and water to create our prints. The kids can bring their printing blocks that they created home, and can hopefully make lots of prints over the summer!
Recipes: mini frittatas + smoothie pops (tropical greens flavor)
Friday
Our book of the day: The Iridescence of Birds: A Book About Henri Matisse by Patricia MacLachlan
Art Project: On our final day of camp we created stained glass windows out of paper- inspired by the works of Henri Matisse and Marc Chagall. The campers cut a variety of colored paper into organic and geometric shapes to collage into their window frame. Once finished, the art went through the “glass machine” (aka the laminator). The students then used permanent marker to connect their shapes to one another and to their frames.
Recipes: apple carrot muffins
Cookshop Kids: Spring 2023
Check back here each week for our latest recipe!
Week 1 (April 5th)
Today was our first day of the spring session, and we jumped right in by making fruit tartlets! The dough, called pate sucre, was made ahead. The kids got to roll out dough, bake the tartlet shells, make a batch of pastry cream (basically cooked vanilla pudding!) and then assemble a tartlet or two.
Week 2 (April 12)
This week the kids made empanadas! I was so happily surprised how much they loved the black bean poblano filling too (several kids were eating it the extra filling by the spoonful and asked to take it home!). FYI we made the dough ahead of time, as it needed to chill, but it is made with the same technique as your average pie dough. Mix the flour, salt and cubed butter in the bowl of a stand mixer or food processor. Blend with the paddle (or give a few pulses with the food processor) until the mixture looks like pebbly sand. Next, add in the egg and water and blend just until the dough comes together. Wrap dough in plastic and chill for at least 20 minutes before rolling out.
Week 3 (April 19)
This week the kids made brownies and blondies!
Week 4 (April 26)
This week the kids made lavash crackers and a pistachio dip! Recipe for the crackers will be added soon, and the dip was a variation on a recipe from local author and food stylist, Eva Kosmas Flores. We substituted ricotta for the feta, and omitted the yogurt.
Week 5 (May 3)
This week the kids made crêpes! We followed the basic recipe from Martha Stewart, then added fruit, nutella, chocolate, lemon juice and sugar. This was a big hit and the kids did great handling the sauté pans and flipping the crêpes.
Week 6 (May 10)
This week the kids made biscuits and jam! We used a tried and true favorite recipe from Alton Brown for the biscuits, and made a quick and easy chia jam. Note: we thawed some frozen strawberries to make the jam, which eliminates the need to cook the fruit first. This is a handy tip for chia jam, and a great use for those mountains of berries we are all about to pick this summer!
Week 7 (May 17)
This week the kids made tacos! We asked the kids a few weeks back what they would like to make if they could make anything, and the resounding answer was crispy tacos! We started by making out own taco seasoning mix (this is a gifted link to a NYT Cooking recipe), then sautéed ground beef, plus a black bean and onion filling. We chopped tomatoes, shredded lettuce and cheese, and then sat down to enjoy a very “American” version of tacos, which we all decided were delicious!
Week 8 (May 24)
This week the kids French Macarons! We followed my favorite recipe for the cookie, and used cream cheese frosting, jam and nutella as filling options. If your family would like to learn more about these delicious, finicky cookies, I teach a macaron class every month!
Week 9 (May 31)
For the final week of Cookshop Kids this spring, we made strawberry shortcake cupcakes! The recipe comes from Serious Eats, one of my go-to websites for trusted recipes of all types. I hope all the kids had a great term at Cookshop, and I hope to see you all again this summer or fall! I’ll send out info on the fall sessions of after school cooking options as soon as we have our calendar figured out, likely in early July. Happy summer!!
Cookshop Kids: Fall 2022
Hello and welcome to the Fall Cookshop Kids Blog! I’ll be posting a recap of each week’s class here, including our recipes, what we had for a snack, and any other notes of interest. Please feel free to reach out if you have any questions!
Here is what we were up to in the kitchen this week (recipes are linked or follow at the end) …
Week 1
Recipe - Zucchini Muffins (below)
Snack - popcorn and plums
Activity- 3 minute drawing challenge
Week 2
Recipe - Salsa, Guacamole , Fruit Salad (all “recipes” were guided by Meredith and Fabi, but created by the kids! No written recipes to share this week.
Snack - pretzels
Activity- herb and fruit tasting
Week 3
Recipe - Trail Mix Cookies (recipe below, but adapted from Bon Appetit)
Snack - popcorn and kiwi
Activity- measurements worksheet
Week
Recipe - All about eggs: we made Popovers + everyone got to make a scrambled egg or omelet on their own!
Snack - Asian pears and pretzels
Activity- drawing time!
Chefs & Artists Camp Week 5 projects, Recipes & Recap
Our last week of camp was a dream! Not only did all the campers get along swimmingly, but they were attentive and focused cooks and artists who delved deeply into all their projects. It was a joy to teach them this week and we hope to see them back at another Cookshop/Make Do camp soon!
This fall, both Cookshop and Make Do Art Studio will be offering after school classes, as well as joint No School Day camps. You can find more information and register for our Tuesday after school art class here. Registration for our Wednesday after school cooking class is here. All classes and camps will be held at Cookshop.
We hope everyone has a fantastic last few days of summer and a great start to their school year!
Here is what we were up to around the art table and in the kitchen this week (recipes are linked or follow at the end) …
Monday
Book- The Dot by Peter Reynolds
Monday was watercolor day. We looked at the art of Paul Klee, Sonia Delaunay and contemporary artist Leslie Roberts. We looked at how they used shape, color, grids and pattern to create their art. We created our own grids and shape patterns using rulers and pencils, and then got to work experimenting with color combinations using our watercolors.
Recipes: granola bars, guacamole, salsa, Cuban black beans
Tuesday
Book- Keith Haring: The Boy Who Just Kept Drawing by Kay Haring
On Tuesday, we created dioramas inspired by the art of German children’s book author and illustrator Antje Damm. We used watercolor to create the background, and then a variety of materials to create lots of little pop-ups and layers for their box. They created dioramas representing everything from cityscapes, to campfires in the woods, to bedrooms in Paris!
Recipes: blueberry muffins, rainbow rolls
Wednesday
Book of the day: Frida Kahlo and Her Animalitos
On Wednesday, we created acrylic landscape paintings inspired by the vibrant art of painter and designer Carolyn Gavin. We discussed different ways a painter can use shape to represent objects and places, as well as how to use color and line to express feeling and emotion. The campers all created some really colorful and beautiful work!
Recipes: handmade egg pasta, pesto (note: we subbed pecans for the pine nuts)
Thursday
Book of the day: Yayoi Kusama: From Here to Infinity by Sarah Suzuki
For Thursday’s project, each camper came up with their own idea for a storefront they wanted to create. They then created the facade of the building, including fun details like chimneys, windows, rooflines, and doors and then added all the little details of the inside of their shops. We used a lot of different materials for this project including gel pens, posca markers, brush pens, pastels, and colored pencils. The campers really seemed to enjoy this project and I was so impressed by their creative ideas and illustration skills.
Recipes: zucchini bread, teriyaki chicken, onigiri
Friday
Book of the day: A Life Made By Hand: The Story of Ruth Asawa by Andrea D’Aquino
2x2 Drawing Challenge
Inspired by London’s House of Illustration 1x1 drawing challenge, in which illustrators create a tiny 1x1 inch drawing every day for a specific period of time (say a month or a year), we decided to do our own 2x2 inch drawing challenge. Each child chose a theme and created six small illustrations to present as a grid. Some campers were inspired by food, nature, emotions, etc.- it was so fun to see the variety of themes and to see their final pieces.
Recipes: changing color lemonade slushies, pan pizzas
Chefs & Artists Camp Week 3 projects, Recipes & Recap (Copy)
Michelle had so much fun creating art with your children this week. This camp was full of such thoughtful art makers- they were great listeners who really delved deep into all our art projects. They also asked great questions, and were completely engaged with (and knowledgeable about) art making- it was a fantastic group of campers! It was a real pleasure to teach and make art with them this week.
Meredith and the campers spent time in the kitchen baking, making components of our lunch, and sampling lots of things. We got to play around combining flavors and creating new versions of some classic snacks and baked goods.
Here is what we were up to around the art table and in the kitchen this week (recipes are linked or follow at the end) …
Monday
Monday
Book- The Dot by Peter Reynolds
2x2 Drawing Challenge
Inspired by London’s House of Illustration 1x1 drawing challenge, in which illustrators create a tiny 1x1 inch drawing every day for a specific period of time (say a month or a year), we decided to do our own 2x2 inch drawing challenge. Each child chose a theme and created six small illustrations to present as a grid. Some campers were inspired by food, nature, emotions, etc.- it was so fun to see the variety of themes and to see their final pieces.
Recipes: granola bars, guacamole, salsa, Cuban black beans
Tuesday
Book- Yayoi Kusama: From Here to Infinity by Sarah Suzuki
Batik Banners
Today, we experimented with the idea of using a resist and negative space to create art. Each child had a blank canvas banner to create their art piece. Campers planned their design and then used everything from blue gel glue, stickers, and contact paper to create their resist layer, which would later form their images.
Recipes: breakfast scones, Vietnamese spring rolls
Wednesday
Book- Ablaze with Color: A Story of Painter Alma Thomas by Jeanne Walker Harvey
On Wednesday, we took the next step in creating our resist banners. We first used small rectangles of canvas fabric to practice our painting techniques and create small works of art. We then moved on to gently painting over our resist layers on our canvases.
Recipes: handmade egg pasta, pesto (note: we added some spinach and arugula, and subbed almonds for the pine nuts)
Thursday
Book- A Life Made by Hand: The Story of Ruth Asawa by Andrea D’Aquino
Thursday was watercolor day. We looked at the art of Paul Klee, Sonia Delaunay and contemporary artist Leslie Roberts. We looked at how they used shape, color, grids and pattern to create their art. We created our own grids and shape patterns using rulers and pencils, and then got to work experimenting with color combinations using our watercolors.
Recipes: onigiri + whoopie pies!
Friday
Book- Keith Haring: The Boy Who Just Kept Drawing by Kay Haring
On Friday, we wrapped up all of our projects. Some folks had more work to do on their watercolors from Thursday and we all finished our banner projects. Some campers were also able to create miniature dioramas using small boxes, watercolor, and colored pencil.
Recipes: ice cream, pan pizzas
Chefs & Artists Camp Week 4 projects, Recipes & Recap
We had so much fun cooking and creating art with your children this week. This week’s campers were full of energy, and really dove into all of our projects. We hope you all have a fantastic last few weeks of summer!
Here is what we were up to around the art table and in the kitchen this week (recipes are linked or follow at the end) …
Monday
Book- The Dot by Peter Reynolds
Monday was watercolor day. We looked at the art of Paul Klee, Sonia Delaunay and contemporary artist Leslie Roberts. We looked at how they used shape, color, grids and pattern to create their art. We created our own grids and shape patterns using rulers and pencils, and then got to work experimenting with color combinations using our watercolors.
Recipes: granola bars, guacamole, salsa, Cuban black beans
Tuesday
Book- Keith Haring: The Boy Who Just Kept Drawing by Kay Haring
On Tuesday, we created dioramas inspired by the art of German children’s book author and illustrator Antje Damm. We used watercolor to create the background, and then a variety of materials to create lots of little pop-ups and layers for their box. They created dioramas representing everything from life under the sea, to fruit stands, to magical worlds in the clouds. es.
Recipes: blueberry muffins, rainbow rolls
Wednesday
Book of the day: Frida Kahlo and Her Animalitos
On Wednesday, we created acrylic landscape paintings inspired by the vibrant art of painter and designer Carolyn Gavin. We discussed different ways a painter can use shape to represent objects and places, as well as how to use color and line to express feeling and emotion. The campers all created some really colorful and beautiful work!
Recipes: handmade egg pasta, pesto (note: we subbed almonds for the pine nuts)
Thursday
Book of the day: Yayoi Kusama: From Here to Infinity by Sarah Suzuki
For Thursday’s project, each camper came up with their own idea for a storefront they wanted to create. They then created the facade of the building, including fun details like chimneys, windows, rooflines, and doors and then added all the little details of the inside of their shops. We used a lot of different materials for this project including gel pens, brush pens, pastels, and colored pencils. I think a lot of kids could have kept going with their project, so I encourage all your campers to keep adding little details and bits of color to their shops over the last weeks of summer!
Recipes: zucchini bread, teriyaki chicken, onigiri
Friday
Book of the day: Henri’s Scissors by Jeanette Winter
2x2 Drawing Challenge
Inspired by London’s House of Illustration 1x1 drawing challenge, in which illustrators create a tiny 1x1 inch drawing every day for a specific period of time (say a month or a year), we decided to do our own 2x2 inch drawing challenge. Each child chose a theme and created six small illustrations to present as a grid. Some campers were inspired by food, nature, emotions, etc.- it was so fun to see the variety of themes and to see their final pieces.
Recipes: changing color lemonade slulshies, pan pizzas
Chefs & Artists Camp Week 2 projects, Recipes & Recap
Michelle had so much fun creating art with your children this week. This camp was full of such thoughtful art makers- they were great listeners who really delved deep into all our art projects. They also asked great questions, and were completely engaged with (and knowledgeable about) art making- it was a fantastic group of campers! It was a real pleasure to teach and make art with them this week.
Meredith and the campers spent time in the kitchen baking, making components of our lunch, and sampling lots of things. We got to play around combining flavors and creating new versions of some classic snacks and baked goods.
Here is what we were up to around the art table and in the kitchen this week (recipes are linked or follow at the end) …
Monday
Book of the day: Ish by Peter Reynolds (the perfect book for kids who don’t feel confident in their art making abilities).
Today we delved into the world of abstract art, specifically focusing on watercolors. We talked about inspiration and how we often become inspired and get ideas from our friends and classmates. We looked at the art work of friends Paul Klee and Sonia Delaunay, and discussed how Paul Klee was inspired by Delaunay’s work- particularly her use of squares and color. We used a few of Paul Klee’s square paintings as inspiration for our own watercolors- trying to fill a whole page with small squares of color. This led to a discussion about color theory and gave campers a chance to experiment and play with different color combinations.
Recipes: granola, hummus
Tuesday
Book of the day: Henri’s Scissors by Jeanette Winter (a peek into how the limitations Henri Matisse faced while being ill and bed bound inspired him to create his paper cut art- which then became some of his most famous and memorable work!).
Today, we created collages and talked about how making paper cuts is like drawing with scissors. We looked at the paper cut art of Henri Matisse and the art of contemporary artist Myriam Van Neste. We discussed the different ways to use color (whether to use shades of one color, sticking to warm or cool colors, or using the whole rainbow). And then we went to town creating simple papercuts- some folks were inspired by nature, some by favorite objects and places, and some created colorful abstract work.
Recipes: breakfast scones, guacamole.
Wednesday
Book of the day: Frida Kahlo and Her Animalitos (my favorite book for kids about Frida- it always fosters fun discussion about animals and pets, self portraiture, how limits can inspire creativity and how a person can make art no matter what the circumstances).
On Wednesday we created acrylic landscape paintings inspired by the vibrant art of painter and designer Carolyn Gavin. We discussed different ways a painter can use shape to represent objects and places, as well as how to use color and line to express feeling and emotion. They campers all created some really colorful and beautiful work!
Recipes: cheesy crackers, super power tomato sauce
Thursday
Book of the day: Mr. Cornell’s Dream Boxes by Jeanette Winter (a simple book about the artist Joseph Cornell and the art he created, which I thought would be inspiring for our dioramas).
On Thursday, we created dioramas partially inspired by the art of German children’s book author and illustrator Antje Damm (and a bit of Joseph Cornell too). We used watercolor to create the background, and then a variety of materials to create lots of little pop-ups and layers for their box. They created dioramas representing everything from scuba diving deep in the ocean, to camping, to their dream bedroom, to an ice cream truck! I always love seeing the different worlds everyone creates.
Recipes: pizza dough, changing color lemonade + popsicles, smoothies!
Friday
Our book of the day: Maybe Something Beautiful: How Art Transformed a Neighborhood by F. Isabel Campoy (a fun true story about an inspiring mural project in San Diego).
The kids were excited for the project today, as we had been discussing it throughout the week. Each camper came up with their own idea for a storefront they wanted to create. They then created the facade of the building, including fun details like chimneys, windows, rooflines, and doors and then added all the little details of the inside of their shops. We used a lot of different materials for this project including gel pens, brush pens, pastels, and colored pencils. I think a lot of kids could have kept going with their project, so I encourage all your campers to keep adding little details and bits of color to their shops over the summer!
Recipes: popcorn powders, pan pizzas
SUPER POWER TOMATO SAUCE
1 can San Marzano tomatoes (or any type you have on hand)
2 cloves garlic
1 glug olive oil
heavy pinch (4-5 kid pinches = 1 adult pinch)
1 bunch basil
any extra veggies you have on hand (we used some extra chopped tomatoes, peppers, broccoli & a bunch of spinach)
sauté the extra veggies until softened, add can of tomatoes and simmer for 10 minutes
blend all ingredients in a blender or using an immersion blender
add in drained pasta with a bit of reserved pasta cooking water and enjoy!
PICKLE POPCORN POWDER
1/2 tsp each garlic powder, onion powder, salt
1/4 tsp citric acid
1 tsp dried dill
Mix all ingredients in mortar and pestle and grind to a fine powder.
Sprinkle over popcorn!
Chefs & Artists Camp Week 1 projects, Recipes & Recap
We had so much fun cooking and creating art with your children this week! We read lots of books, played a bunch of art games, and completed lots of little projects (finger knitting was the surprise hit!). We spent time in the kitchen baking, making components of our lunch, and sampling lots of things.
Here is what we were up to around the art table and in the kitchen this week (recipes are linked or follow at the end) …
Monday
Book of the day: Keith Haring: The Boy Who Just Kept Drawing by Kay A. Haring.
We learned about sumi-e (black ink painting). Our campers took turns grinding the ink stick on the ink stone to make ink, which we used on a collaborative painting. Then we created still life paintings using flowers, plants and small objects I brought from home. We then created line paintings inspired by the work of Keith Haring.
Recipes: Blueberry Muffins, cashew green goddess, basic vinaigrette
Tuesday
Book of the day: Ablaze with Color: A Story of Painter Alma Thomas by Jeanne Walker Harvey
We discussed the idea of using a grid in art- as a way to gather inspiration, play with color, and experiment with different materials and ideas. We looked at the art of design professor and artist Leslie Roberts, who started to make art in grid form while on her daily subway commute. The kids created their own grids with rulers and were encouraged to fill all their squares with color and to experiment with different color combinations.
Recipes: granola, Cuban Black Beans, pico de gallo and guacamole.
Wednesday
Book of the day: The Dot by Peter Reynolds
We created acrylic landscape paintings inspired by the vibrant art of painter and designer Carolyn Gavin. We discussed the different ways to represent objects and places, as well as how to use color and line to express feeling and emotion.
Recipes: handmade pasta, basil pesto, brown butter, simple marinara
Thursday
Book of the day: Ish by Peter Reynolds
We used the black ink backgrounds we painted on Monday as the background for our nature collages, inspired by UK artist Clover Robin. We used watercolor and tempera (as well as colored pencils) to create colored paper to cut up and combine into our beautiful collages.
Recipes: monster cookies, PB crunch wraps, pizza dough
Friday
Our book of the day: Maybe Something Beautiful: How Art Transformed a Neighborhood by F. Isabel Campoy
On Friday, we created dioramas inspired by the art of German children’s book author and illustrator Antje Damm. The campers used a variety of materials to create their own little worlds- they made everything from a soda shop, to a florist, to a waterfall!
Recipes: popcorn powders, pan pizzas
CASHEW RANCH DRESSING
1/2 cup raw cashews, soaked in hot water for 20 minutes
1 lemon, juiced
1/2 tsp garlic powder
big bunch of herbs (dill, basil, mint, chives, taragon, in any combo)
1/2 c water (or more, see note).
1/2 tsp salt
pepper to taste
Place all ingredients in high speed blender. Blend until thick and creamy.
Note: Add enough water to get desired consistency. Want a dip? Keep it thick. Want to use it on a salad, slowly add water, 2 tablespoons at a time until it is “pourable”.
SIMPLE MARINARA SAUCE
1 can San Marzano tomatoes (or any type you have on hand)
2 cloves garlic
1 glug olive oil
heavy pinch (4-5 kid pinches = 1 adult pinch)
1 bunch basil
any extra veggies you have on hand (we used some extra chopped tomatoes & a bunch of spinach)
blend all ingredients in a blender or using an immersion blender
add mixture to sauté pan and cook just until heated though
add in drained pasta with a bit of reserved pasta cooking water and enjoy!
BASIL PESTO
1 large bunch basil leaves, stems removed
1/2 cup nuts (we used almonds, but pine nuts, walnuts or hazelnuts work well too. Toasting nuts brings out more flavor, but raw is fine too)
1/2 cup grated parmesan cheese
1 teaspoon salt
juice from 1/2 lemon (add more to taste if desired)
1/2 cup olive oil
Place all ingredients EXCEPT oil in food processor. Turn on and machine and blend until smooth and everything looks uniform. Scrape down sides of bowl.
Turn back on and slowly pour in oil while machine is running. Turn off machine, taste to see if it needs more lemon or salt. Enjoy over pasta!
MONSTER COOKIES
(mix-ins included chocolate chips, M&Ms, marshmallows, white chocolate chips, dried cranberries, oats, & crushed pretzels)
8 oz butter
3/4 cup each: sugar and brown sugar
2 eggs
Flavorings: cinnamon, almond extract, or vanilla
2.5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup total mix-ins
cream together sugars and butter
add eggs and flavorings
mix together the flour, baking soda and salt, add to egg mix. stir until combined (don’t over stir!)
Add in any additional mix-ins
scoop into balls, chill for 20+ minutes.
bake at 350 for about 10-12 min
PICKLE POPCORN POWDER
1/2 tsp each garlic powder, onion powder, salt
1/4 tsp citric acid
1 tsp dried dill
Mix all ingredients in mortar and pestle and grind to a fine powder.
Sprinkle over popcorn!
No School Camps: November 25th and 26th
This week we tackled two delicious baking projects: Cinnamon Rolls and Mini Dutch Apple Pies. Read on for recipes!
Cinnamon Rolls
Servings: 10 large, or 16 small rolls
Ingredients
6 1/2 tablespoons sugar
1 teaspoon salt
5 1/2 tablespoons (2.75 oz if using a scale) butter (at room temperature)
1 egg
1 teaspoon lemon zest
16 ounces bread or all-purpose flour (3 1/2 cups)
2 1/4 teaspoons active dry yeast
1 1/8 cups milk (9 ounces; I used 1% milk)
Filling
2 tablespoons softened butter (optional)
6 1/2 tablespoons granulated sugar)
2 tablespoons cinnamon
Glaze
2 cups powdered sugar
1 teaspoon lemon or orange juice, or vanilla extract
3 tablespoons milk
Instructions
Cream the sugar, salt, and butter at medium-high speed with your paddle attachment of your stand mixer. Add egg and lemon zest and cream until smooth. Add flour, yeast, and milk, and stir on low until a ball forms. Switch to the dough hook and mix at medium speed for 10 minutes, until the dough is silky and tacky, but not sticky. I had to add a little extra flour to get to this stage. The dough should be tacky, but not sticky (think piece of tape vs. glue). Place in an oiled bowl, cover with a tea towel or plastic wrap, and let rise for 2 hours, until dough doubles in size.
Line your counter with plastic wrap; oil it if you desire. Turn out the dough. Roll out the dough into a 18x9-inch rectangle using your rolling pin; dust the dough with a little flour to prevent it from sticking to the pin if necessary. Spread dough with softened butter, if using. Sprinkle dough with cinnamon sugar and roll up dough into a log. With seam side down, cut dough into 12-16 even rolls that are about 1 1/4 inch thick. (I got 14, even with measuring out 1 1/4 inches with a ruler.)
Place buns 1/2 inch apart, cut side down, on a baking sheet lined with parchment, or in another baking dish if desired. The buns should not be touching each other at this point, but will after they rise. Cover with a tea towel or plastic wrap.
Proof buns at room temperature for 75-90 minutes, until they have doubled in size. Alternatively, you can place them in the fridge for 1-2 days. If you refrigerate the dough, pull them from the fridge 3-4 hours prior to baking to remove the chill.
Bake cinnamon buns for 20-30 minutes at 350F on the middle rack of your oven.
Mix together powdered sugar, extract, and enough milk to make a paste. Cool buns for 10 minutes before glazing. Wait 10 minutes before serving. (The recipe said 20 minutes, but I thought they were too cool at this point.)
Recipe Notes
adapted from The Bread Baker's Apprentice
Dutch Apple Pie
Servings: 8
Ingredients - Crust
1 1/4 cup unbleached all-purpose flour* (scoop and level)
1/4 tsp (heaping) salt
4 oz unsalted butter, well chilled, diced into small cubes
3 - Tbsp ice water
Ingredients - Crumb Topping
1/2 cup packed (100g) light brown sugar
3/4 cup (106g) unbleached all-purpose flour (scoop and level)
1/4 tsp ground nutmeg
1/8 tsp salt
6 Tbsp (85g) unsalted butter, melted
1 tsp vanilla extract
Ingredients - Apple Filling
2.5 lbs (8 small) granny smith apples, peeled, cored and chopped
2 Tbsp unsalted butter, melted
1 Tbsp fresh lemon juice
1/2 cup (100g) granulated sugar
3 Tbsp (26g) unbleached all-purpose flour
1/2 tsp ground cinnamon
*In class, we used all granny smith apples. I think a combo of some tart apples and some sweeter apples would work well too!
Instructions
To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout. Alternatively, use a paddle on a kitchenaide mixer until mix resembles very coarse cornmeal.
Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
Remove dough, roll out into a 12 1/2-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9 1/2 to 9-inch deep dish pie plate and unwrap. Fit to plate, flute edges if desired. IF MAKING MINI PIES, one batch of crust will make 3-4 mini pies (4 inch diameter).
Refrigerate until well chilled about 1 hour (or freeze for 15 minutes). Meanwhile preheat oven to 375 degrees.
For the crumb topping: Add brown sugar to a medium mixing bowl and break up with fingertips. Add 3/4 cup flour, nutmeg and salt and whisk.
Stir vanilla into 6 Tbsp melted butter. Pour into flour mixture and toss until evenly moistened. Transfer to refrigerator while you prepare filling.
For the apple pie filling: In a large mixing bowl toss sliced apples with remaining and lemon sugar, 3 Tbsp flour, and cinnamon. Toss mixture to evenly coat.
Melt butter in large saucepan. Once melted, add apples. Cook over medium heat until apples are slightly softened and apples have begun to release their juices (about 15 - 20 minutes).
To assemble pie: Layer a handful or two of apple mixture into the pie dish at a time, spreading and pressing into an even layer and turning slices flat (this will help ensure you'll fit all of them in).
Remove crumble from refrigerator, break into small clumps and sprinkle evenly over the top of the pie.
Place the pie on a rimmed baking sheet and bake in preheated oven until apples are almost fully tender when poked with a toothpick (they should have a just little give as they will continue carryover cooking as the pie cools), about 20-30 minutes for mini pies, 45 - 55 minutes. Check pie a few times throughout baking to ensure the topping or crust isn't overly browning, if needed tent with foil. If it's not browning enough you can move oven rack up one level.
Remove pie from oven and let cool on a wire rack (it will take about 2 hours of cooling). Serve just warm with vanilla ice cream if desired.
What makes things rise? - September 30th
During Week 4 of the Cookshop Kids class we learned about what makes things rise in baking. We talked about baking soda, baking powder, and yeast and how they do their job inside a recipe.
We made two types of bread, and made our own butter! Once again, these recipes used a digital scale which helps not only to measure precise amounts of ingredients, but also keeps clean up to a minium (no need to use a bunch of measuring cups, just the bowl on the scale!).
Sweet Potato Rolls
(adapted from handletheheat.com)
Ingredients
1 medium-large roasted sweet potato (250 grams)*
1 cup (240 ml) room temperature buttermilk or whole milk
4 tablespoons (57 grams) unsalted butter, melted
2 whole eggs, lightly beaten
2 tablespoons honey
2 1/4 teaspoons (1 packet) instant yeast
1 1/2 teaspoons fine salt
4 3/4 cups (600 grams) bread flour (AP flour will work too)
Directions
Combine the buttermilk, butter, eggs, honey, yeast, and sweet potato in the bowl of a stand mixer. Add the salt and 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.
Attach the dough hook to the mixer, turn to medium-low speed, and gradually add in the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. If the dough is unbearably sticky, add more flour 1 tablespoon at a time.
Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
Bake the rolls:
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Lightly cover the dough a tea towel, (or with plastic wrap) and let the rolls rise for 30 minutes, or until about doubled in size.
Meanwhile, preheat the oven to 375°F.
Bake the rolls for 15 to 20 minutes, or until golden brown.
*To roast sweet potato: Prick the sweet potato all over with a fork. Place on a microwave-safe plate and microwave at least 4 minutes, turning halfway through, until a knife glides easily through the tender center. Cut in half and let cool before scooping out the flesh and discarding the skin.
Press the flesh through a potato ricer for the best texture. You can also puree in a blender or food processor. Or, mash very well until no lumps are remaining. You should have about 230 grams of sweet potato after removing the skin.
Irish Soda Bread
(From the NY Times, courtesy of Darina Allen, the owner of the Ballymaloe Cookery School)
INGREDIENTS
450 grams all-purpose flour (about 3 1/2 cups)
3 grams fine sea salt (about 1/2 teaspoon)
4 grams baking soda (about 3/4 teaspoon)
1 ½ cups buttermilk, more as needed
PREPARATION
Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.
Stovetop techniques + Soup! - September 23rd
During Week 3 of the Cookshop Kids class we learned about using the stovetop. We talked about safety, what tools to use while you sauté, and why chopping veggies the same size is important for cooking.
Our recipe of the day was a veggie noodle soup (essentially, all the yumminess of chicken noodle, minus the chicken!). We chopped onions, carrots, celery and sweet potato to sauteé on the stove, then added veggie stock and egg noodles. We also started a batch of veggie stock with the vegetable scraps. NOTE: feel free to add any other vegetables you have on hand (peas, beans, kale, etc), or add some chickpeas to this soup!
VEGGIE NOODLE SOUP
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
2 cups chopped celery
1 cup chopped carrots
4 cups vegetable broth
1 cup sweet potato, chopped
1½ cups dry pasta (we used egg noodles)
1½ tsp salt
½ tsp pepper
INSTRUCTIONS
In a large pot, add oil and bring to medium-high heat. Add the onion and sauté for 2 minutes, stirring occasionally. Stir in the celery and carrots and cook for about 2-3 minutes, until slightly softened.
Add sweet potatoes and vegetable broth and bring to a boil. Stir in pasta. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Stir in the salt and pepper, and any addtional veggies (kale, peas, cabbage, etc). Simmer for an addition 2-3 minutes. Serve Immediately.
Measurements & Muffins! - September 16th
During Week 2 of the Cookshop Kids class we learned about measuring. We talked about dry vs wet measurements, and did an experiment to stress why measuring by weight is more consistent than measuring by volume (if you need a scale in your kitchen, check these out!).
Our recipe of the day was Blueberry Muffins from my favorite, Flour Bakery in Boston (and one of my early jobs in the baking world!). These muffins can be adapted, depending on what fruit is in season or in your freezer. I love peach muffins in the late summer!
Recipe link HERE.
Knife Skills & Rainbow Salad - September 9th
Week 1 was all about knife safety and skills. We talked about safe habits, proper hand position, and the “claw”.
We chopped, sliced, and diced are way through a rainbow of veggies and fruits for our colorful salad bar. We also talked about ratios and vinaigrettes, and the kids experimented with herbs and different acids (vinegars & lemon juice) to build a tasty dressing. Some students worked on a cashew based ranch dressing, and the recipe follows. Happy cooking!
CASHEW RANCH DRESSING
1/2 cup raw cashews, soaked in hot water for 20 minutes
1 lemon, juiced
1/2 tsp garlic powder
big bunch of herbs (dill, basil, mint, chives, taragon, in any combo)
1/2 c water (or more, see note).
1/2 tsp salt
pepper to taste
Place all ingredients in high speed blender. Blend until thick and creamy.
Note: Add enough water to get desired consistency. Want a dip? Keep it thick. Want to use it on a salad, slowly add water, 2 tablespoons at a time until it is “pourable”.
Summer Camp: Picnic Week!
This week was all about making food and art inspired by PICNICS! Each day we made snacks and lunch items to take on a picnic at Piccolo Park. Read on to see all the recipes.
The art projects were colorful and turned out so great!
PEANUT SAUCE (we used almond butter due to a peanut allergy in the group)
CRUNCH WRAPS
Ingredients
tortilla (whole wheat preferred)
nut butter of choice
plain yogurt
granola
banana, peaches, berries
honey
Take one tortilla and spread 1-2 tablespoons of nut butter in the center.
Spoon 1/4 cup of yogurt on top of nut butter.
Layer 1/2 a banana, a few slices of peach and/or berries on top.
Sprinkle with a few spoonfuls of granola.
Drizzle with honey if desired.
Roll up like a burrito.
Enjoy!
CILANTRO DRESSING
1/2 cup plain yogurt
2 tbsp lemon juice
2 tbsp olive oil
1/2 bunch cilantro
pinch salt
pepper
Combine all ingredients in blender or food processor until thick and creamy. Add a touch of water (or buttermilk) to thin if needed. Feel free to sub in other herbs!
CUBAN BLACK BEANS
2 c. dried black beans
1 1/2 tsp olive oil
1 small onion, diced
1 tsp salt
1 tsp cumin
1 tsp dried oregano
2 cloves garlic, chopped
3 c. water
Place all ingredients in Instant Pot, set to “high pressure” and set timer to 35 minutes. Lock lid and hit start.
Once timer goes off, allow to naturally de-pressure for 10 minutes. Then, release remaining pressure, remove lid and enjoy!
Notes: This recipe is intended to be cooked in an Instant Pot. However if this device is not a part of your kitchen, you can still make these beans!
Start by soaking the dried beans the night before cooking in a large bowl of water (water needs to cover beans by a few inches).
The next day, heat oven to 325 degrees, then drain the beans. Place drained beans and remaining all ingredients in a dutch oven, place on stovetop and bring to a boil. After it comes to a boil, cover pot with lid and bake in the oven for 75 minutes. Taste beans for doneness, if still not soft, cook for additional 15 minutes.
OATMEAL COOKIES (adapted from the Quaker Oat recipe)
6 oz butter, softened
3/4 c. brown sugar
1/2 c. sugar
2 Eggs
1 tsp vanilla
1-1/2 c all-purpose flour
1 tsp Baking Soda
1 tsp cinnamon
1/2 tsp salt
3 c. quick cooking oats
1/2 c. chocolate chips
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Combine flour, baking soda, cinnamon and salt in separate bowl
Add dry mix to egg/butter/sugar mix.
Add oats and chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto parchment lined ookie sheets. Bake 8 to 10 minutes or until light golden brown
PICKLE POWDER
1/2 tsp each garlic powder, onion powder, salt
1/4 tsp citric acid
1 tsp dried dill
Mix all ingredients in mortar and pestle and grind to a fine powder.
Sprinkle over popcorn!
ENERGY BITES (sub almond butter if needed)
CASHEW RANCH DRESSING
1/2 cup raw cashews, soaked in hot water for 20 minutes
1 lemon, juiced
1/2 tsp garlic powder
big bunch of herbs (dill, basil, mint, chives, taragon, in any combo)
1/2 c water (or more, see note).
1/2 tsp salt
pepper to taste
Place all ingredients in high speed blender. Blend until thick and creamy.
Note: Add enough water to get desired consistency. Want a dip? Keep it thick. Want to use it on a salad, slowly add water, 2 tablespoons at a time until it is “pourable”.
Sumer Camp: Lemonade Stand!
Recipes from Lemonade Stand Week of Camp!
This week was all about experimenting with soda syrups, making water kefir, and developing recipes for baked goods to sell at our stand on Friday! Thanks to our campers hard work, and excellent sales skills, we raised $155 for C.H.A.P. and Zenger Farm. Way to go!
Below are some of the many recipes we made this week. Most of the drink recipes (including the fruit syrups, Sour Cherry Cola, and Root Beers) came from an excellent cookbook, called Homemade Sodas. If there is a particular recipe that your camper wants to recreate at home, but you don’t see it below, please email us and we’ll make sure to share the recipe. Happy cooking!
Lemon Bars - we made the “thicker bar” version
Popcorn Powders
for Pizza Popcorn -
3 T cheese powder (cheddar or parmesan)
1 tsp each: paprika, onion powder, dried oregano, dried basil
1/4 tsp each garlic powder, pepper
if you can find it, add 1 tsp dried tomato powder
mix all ingredients, sprinkle over popcorn
Pickle Popcorn
1/2 tsp each garlic powder, onion powder, salt
1/4 tsp citric acid
1 tsp dried dill
Mix all ingredients in mortar and pestle and grind to a fine powder.
Sprinkle over popcorn!
Seaweed Popcorn
several sheets of seaweed snacks
a few shakes of furikake
1 tsp dried mushroom powder*
Optional: 1 packet from organic seaweed flavored ramen, skip mushroom powder if using (found at New Seasons)
Mix all ingredients in spice blender or mortar and pestle. Grind until a powder is formed.
Sprinkle over popcorn!
Brownies
200 g butter
475 g sugar
125 g cocoa
1 tsp salt
1 tsp baking powder
2 tsp vanilla
4 eggs
128 g all purpose flour
170 g chocolate chips
Heat oven to 350.
Prepare a 9 x 13 inch pan: coat with butter or oil, then line with parchment (not absolutely necessary but will make getting brownies out of pan very easy).
Melt butter in medium saucepan (needs to be large enough to fit all remaining ingredients)
Stir in sugar over low heat until glossy. Turn off heat.
Add cocoa, salt, baking powder, and vanilla.
Stir in eggs.
Stir in flour.
Mix in chocolate chips just until combined (you don’t want them to melt).
Spread in prepared pan, chill in fridge for 10 minutes.
Bake 24 minutes at 350 degrees. Wait until completely cool before cutting and removing from pan.
Basic Cookies
(mix-ins included chocolate chips, puffed rice, white chocolate chips, dried cranberries, oats, & crushed pretzels)
8 oz butter
3/4 cup each: sugar and brown sugar
2 eggs
Flavorings: cinnamon, almond extract, or vanilla
2.5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup total mix-ins
cream together sugars and butter
add eggs and flavorings
mix together the flour, baking soda and salt, add to egg mix. stir until combined (don’t over stir!)
Add in any additional mix-ins
scoop into balls, chill for 20+ minutes.
bake at 350 for about 10 min