BAKING CAMP FOR KIDS 2001.2A.

MAY 30-JUNE 2 2023 – 9:00-11 AM

1. BLUEBERRY- LEMON MUFFINS

½ cup unsalted butter, room temperature

zest of 1 lemon

1 cup + 1 tablespoon sugar

1 egg, room temperature

1 teaspoon vanilla

2 cups (256 g) all-purpose or cake flour

2 teaspoons baking powder

1½ teaspoon kosher salt, see notes above

2 cups fresh blueberries

½ cup milk or buttermilk

INSTRUCTIONS

1. Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light
and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼
cup of flour; then whisk together the remaining flour, baking powder, and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the
blueberries.

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 4. Grease a 12-cup muffin tin… with butter or coat with non-stick spray. Distribute batter
among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 20-25
minutes Check with a toothpick for doneness. If necessary, return pan to oven for a
couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.

2. ULTIMATE CHOCOLATE SCONES

8 SCONES

• ½ cup plain flour

• 1 tsp baking powder
• 1/3 cup caster sugar, plus extra for dusting
• A pinch of salt
• 1 stick cold unsalted butter, in small chunk
• About ½ cup cold milk, plus extra for brushing on the scones
• 1/2 tsp vanilla extract
• About 6 oz chocolate warmed in the microwave to soften

In a mixing bowl, place all of the dry ingredients, the flour, the baking powder, the sugar and the
salt and mix together to combine. Add in the cold butter in small chunks. Toss to coat them in
the flour and use your fingers to rub together the fat with the dry ingredients until the mixture
resembles breadcrumbs.

Make a well in the center and add in the cold milk and vanilla extract. Use a palette knife or a
spatula to bring everything together into a rough shaggy dough. Don’t expect the dough to come
together into a single ball, it should hold together in large clumps and come together when
pressed.

Tip out onto a lightly floured surface and press the dough together into a solid slab. Use a rolling
pin to flatten out the dough into a rectangle that is ½ inch thick. Spread about a third of the
chocolate spread onto one half of the scone dough and fold the other half on top. Pinch the
folded edges to seal the dough and stop the spread leaking out.

Rotate the dough 90 degrees and using a pressing motion with the rolling pin, repeat the process
above two more times. Once the third layer of spread has been put on, fold over the top, seal the
edges and then flatten the scone out to 2cm high, trying your best to keep the dough as

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rectangular as possible. Wrap the dough in clingfilm and place on a tray in the freezer for about
1 hour until the scone dough has hardened.

Preheat the oven to 375˚F. Line a baking tray with some baking parchment.

bake the scone dough out of the freezer and trim off the edges to expose the layers and get clean
edges. Cut the scone dough into large squares measuring 2 inches where possible – ideally you
can get 8.

Brush the surfaces of the scone with milk, being careful not to get any down the sides. Sprinkle
the surface with some more sugar and then bake the scones for around 18 to 20 minutes or until
the scones are well risen, the surface and edges have turned a rich golden brown and the bases
have browned. Leave the scones to cool on the tray for 10 minutes before moving to a wire rack
to cool.

3. CCC ( CHOCOLATE CHIP COOKIES)

Makes about 10 large cookies

• 1 cup (2 sticks) salted butter, softened

• ½ cup sugar
• 1½ cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2¾ cups (12 oz) all-purpose flour
• ¾ tsp. smallish-medium coarse sea salt
• 1 tsp. baking soda
• 1½ tsp. baking powder
• 2¼ cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. In. a small bowl Cream butter, sugar, and brown sugar until it is nice and fluffy-
add chocolate chips until well distributed. The cookie batter should be somewhat thick.
3. Add both eggs and vanilla and beat for an additional 2 minutes.
4. add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
5. Mix well using gloves
6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter
onto a baking sheet lined with parchment paper.
7. Bake for 12-14 minutes until the edges are nice and golden brown.
8. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2
minutes.
9. Pick up the parchment paper with the cookies still on top and transfer to a cool non-
porous surface.
10. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

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4. LOFTHOUSE COOKIES WITH SPRINKLES

• 2 1/4 cups all-purpose flour (270g)

• 1/2 teaspoon baking powder
• ¼ tsp baking soda
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature (113g)
• 1 cup granulated sugar (200g)
• 1 egg room temperature
• 1/4 cup sour cream room temperature (60g)
• 1 1/2 tsp vanilla extract (7.5ml)
• ¼ tsp almond extract optional

For the Buttercream

o ½ cup butter room temperature (113g)

o 2 cups powdered sugar (240g)

o 1 tsp pure vanilla extract (5ml)

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 o 2 tbsp Milk (30mL) plus more if needed

o Food coloring optional

o Sprinkles optional

Instructions

▪ Combine the flour, salt, baking powder, baking soda, and cornstarch in a
bowl then whisk together and set aside.
▪ Cream the butter and sugar until fluffy then beat in the egg, vanilla, and
almond extract if using. Add the sour cream and mix until combined,
scraping the bowl down as needed.
▪ Add the dry mixture to the wet and mix on low until just combined. Use
your spatula to scrape down the bowl and combine any errant flour. Shape
dough into a disk then cover in plastic and chill for an hour.
▪ Preheat oven to 375F. Roll the dough out to ¼ inch then use a 2 1/2-3 inch
circular cookie cutter to cut the cookies, Reroll the scraps and cut the
remaining cookies. Transfer cookies to parchment-lined baking sheets and
bake at 375F for 8-9 minutes or until the cookies are just turning color on
the bottom edge. Set aside to cool completely.
▪ While the Cookies bake, cream the butter then mix in the powdered sugar,
and vanilla. Drizzle in the milk while mixing on low then increase speed
to high and beat until smooth. If using food dye, mix in a drop at a time
until desired color is reached.
▪ Top the cookies with a thin layer of buttercream and a smattering of
sprinkles.

5. INDIVIDUAL MINI TATIN TART

• 1 thawed but chilled puff pastry sheet
• , 2 tablespoons sugar,
• 1 teaspoon cinnamon
• 4 sliced apple

preheat the oven to 400°F, cut 6 rectangles of puff pastry of the same size, place
parchment paper on a baking sheet, place 6 heaps of sugar on the parchment paper, then

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 arrange the apple slices and sprinkle with some sugar and cinnamon, place the puff pastry
rectangle on top and bake for 15 minutes until the puff pastry is golden and crispy.

CELINE’S CUISINE COOKING CLASSES AND SERVICES

Since 2007, Celine’s Cuisine has been conducting hands-on Cooking classes for kids and adults.

Murrieta classes

From Vegetarian, to French, Italian cooking classes, and many more fun cooking classes.
Come with your friends, neighbor or family!!!! Check the schedule and themes/ menu online
www.Murrieta.org (Under recreation Classes registration, Activities, Healthy Living and
Fitness and Cooking)

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Just added new classes and themes: Spa in your kitchen, organic baby food, Italian, Mexican,
Indian, Japanese, Middle east, Spanish, vegan, Gluten Free cooking classes and many more…

Registration and Information www.cityoftemecula.org

Private Cooking parties

You chose the menu, the time, the day. You provide the wine, the cooking equipment you invite your
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NEW! NEW ! Kids Birthday Cooking Parties…

During the party kids make/ bake a birthday cake from scratch and make an individual
finger food as a party favor to place in a party bag to bring home!

- Choice of 10 different cakes/ filling and toppings

- Choice of 5 different finger foods to make ( as Party favor for each kids to bring home)

Wellness-nutrition consulting

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Need to change your lifestyle to become healthy? I will teach you and show you how to
improve your life : visiting an health nature store, revamping your fridge/pantry/freezer, and
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I do the grocery shopping, cook….

On your scheduled service day I do all of the grocery shopping, I arrive at your home in the morning
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For details visit : http://www.celinescuisine.com/personal-chef-celine-services/#sthash.to32En49.dpuf

http://www.celinescuisine.com/personal-chef-celine-services/

Visit my Blog www.celinescuisine.com for recipes and Calendar of my classes!

Questions? contact Celine : celinescuisine@gmail.com

JOIN ME ON FACEBOOK : http://www.facebook.com/celines.cuisine , TWITTER :

twitter.com/CelinesCuisine, PINTEREST : http://pinterest.com/celinescuisine/ and now
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to follow my cooking adventure in my own kitchen or when teaching classes!

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Pack a Lunch!
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re-purposing leftovers; favorite
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Just in time for back-to-school!

Celine's book is full of lunch ideas for
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