Today Charlie made chocolate brownies. He started by melting unsweetened dark chocolate with butter. Next, he added sugar, flour, vanilla and eggs. Charlie scraped the batter into the pan and baked them at 350 degrees for 30 minutes.
Today Marcos made dark chocolate brownies. He started by melting unsweetened dark chocolate with butter. Next, he added sugar, flour, vanilla and eggs. Marcos choose to add pecans to his brownies. He measured 1 cup of the nuts and chopped them till they were the perfect size. He scraped the batter into the pan and baked them at 350 degrees for 30 minutes.
Charlie made fudgesicles today. He started by whisking together the cocoa powder and sugar in a pan. Next, Charlie added the corn syrup and vanilla. He then whisked in the milk and cooked it over low heat. Charlie poured the mixture into the popsicle mold and placed them into the freezer. He is very excited to try his fudgesicles on Monday.
Marcos made Cookies and Coconut Milk Popsicles today. He started with 14 ounces of coconut cream and whisked in vanilla. Next, he crushed up the Oreos and folded them into the coconut cream. Marcos spooned a small amount of the mixture into the mold and then inserted a whole Oreo. He topped off the mold with the coconut mixture and inserted the popsicle stick. Marcos is excited to try his popsicles on Monday.
Today Charlie made Old Fashion Apple Crisp. He started with peeling, coring, and cutting the apples into wedges. Next, he combined the apples with the zests, juices, sugar, and spices. For the topping Charlie combined the flour, sugars, salt, oatmeal, and cold butter into the KitchenAid mixer fitted with the paddle attachment. Once the topping was well mixed Charlie scattered it over the top of the apples. We baked the apple crisp for 1 hour at 350 degrees.
Today Marcos made Old Fashion Apple Crisp. He started with peeling, coring, and cutting the apples into wedges. Next, he combined the apples with the zests, juices, sugar, and spices. For the topping Marcos combined the flour, sugars, salt, oatmeal, and cold butter into the KitchenAid mixer fitted with the paddle attachment. Once the topping was well mixed Marcos scattered it over the top of the apples. We baked the apple crisp for 1 hour at 350 degrees.
Today Charlie and I made Chocolate ice cream in the play and freeze ball. The ball has two openings one on the top and the other on the bottom. On one side, we filled the ball with ice all the way to the top and added ½ cup of rock salt and closed the lid tightly. Then on the other side, we filled the ball with 2 cups of cream, 1 & ½ teaspoons of vanilla, 1/3 cup plus 2 tablespoons of sugar and ½ cup of cocoa powder. We then started playing with the ball. We talked about why we added salt to the ice. We learned that it causes a temperature drop that slows the melting rate and increases the freezing rate. After 20 minutes of playing with the ball Charlie scooped the chocolate ice cream into cups to share with his friends
Today Marcos and I made Key Lime ice cream in the play and freeze ball. The ball has two openings one on the top and the other on the bottom. On one side, we filled the ball with ice all the way to the top and added ½ cup of rock salt and closed the lid tightly. Then on the other side, we filled the ball with 2 cups of cream, 1 & ½ teaspoons of vanilla, 1/3 cup plus 2 tablespoons of sugar and ½ cup of Key Lime juice. We then started playing with the ball. We talked about why we added salt to the ice. We learned that it causes a temperature drop that slows the melting rate and increases the freezing rate. After 20 minutes of playing with the ball Marcos scooped the Key Lime ice cream out and added some crushed graham crackers.
Today Charlie made Cinnamon Sour Cream Coffee Muffins. He mixed the ingredients together in a large bowl and set it aside. In a small bowl Charlie mixed the brown sugar, flour and butter together and watched it turn into a crumble. Next he lined the muffin tray and filled each cup with the batter. Then he topped the batter with the crumble mixture. We baked the muffins for 13 minutes. They were very tasty.
Today Marcos made Mini Cinnamon Sour Cream Coffee Muffins. He mixed the ingredients together in a large bowl and set it aside. In a small bowl Marcos mixed the brown sugar, flour and butter together and watched it turn into a crumble. Next he lined the mini muffin tray and filled each cup with the batter. Then he topped the batter with the crumble mixture. We baked the muffins for 13 minutes. They were very tasty.
