Berries are in their peak right now. Fresh sweet strawberries add a burst of flavor and a beautiful splash of color to these pancakes. While most recipes will call for a teaspoon or two of vanilla extract, these pancakes live up to their name with two whole tablespoons of vanilla, which adds a complex undertone to the sweetness of the berries. Add your favorite pancake toppings and enjoy! Yields 10-12 pancakes Strawberry Vanilla Pancakes Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 1/2 cups all purpose flour 2 Tbsp brown sugar 2 tsp baking powder ¼ tsp salt ..read more

Our junior chef class loved these fluffy chocolate muffins this week. The muffins are light, fluffy, and tender like a cupcake, but with maple syrup and hand full of chocolate chips, they have a subtle sweetness. They are great for a special treat or even a bake sale. Yields 12 muffins Fluffy Chocolate Muffins Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1½ cups all purpose flour ¼ cup cocoa powder (sifted as needed) ½ cup chocolate chips 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 cup whole milk plain yogurt 1/3 cup maple syrup 2 large eggs ¼ cup unsal ..read more

Temperatures are starting to warm up. Spring is on its way! Brazilian limonada is a delicious and refreshing drink to cool down on a warm day. The word for lime in Portuguese is limão, so in Portuguese the drink is called limonada, which translates to lemonade despite being made with limes. The limes are thrown into the blender whole which seems a little unorthodox, but it gets so much flavor out of your limes from the juice and zest. Both junior and senior chefs loved this drink! Serves 6 servings Brazilian Limonada Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredien ..read more

Our Kitchen House classes made soft pretzel bread this week. This is a quick bread, meaning there’s no proofing time needed! These mini breads are easy to make and are a great accompaniment to any dip, sauce, spread, or meal you like. Yields 6 pretzel sticks Soft Pretzel Bread Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients ½ cup whole wheat flour ½ cup all purpose flour 2 tsp baking powder ½ tsp fine salt 1 cup plain Greek yogurt 1 Tbsp honey 1 large egg (for egg wash) Large grain Kosher salt Instructions Preheat the oven to 400 degrees. Line a baking sheet wi ..read more

Junior chefs made apple oat cookies this week in class. These cookies are light and fluffy. The sweetness of the apple the slight nuttiness and crunch from the browned oats, and the hint of cinnamon make for a warming tasty treat. Add a drizzle of glaze over the top for a classic oat cookie look and to sweeten the deal just that much more.They’re great packed in a lunchbox, shared with friends, or paired with tea or coffee. Yields 24 cookies Apple Oat Cookies Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 2¼ cups flour 1 cup old fashioned oats 1 tsp cinnamon ¼ t ..read more

Senior chefs made this pasta dish in class this week. It’s creamy and satisfying while cooking up quickly in one pan, making for a great weeknight dinner. You can use any ground meat you like, or leave the meat out to use as a side dish or vegetarian entree. Substitute milk for the cream, use any short pasta you like or have on hand, and play around with adding veggies you enjoy. It’s such a versatile dish! Serves 6 Orecchiette with Sausage Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 lb ground Italian sausage 1 medium onion, diced 1 tsp garlic, minced 1 t ..read more

This week our classes made cranberry orange muffins. These lightly sweet muffins use the flavors of both fall and winter. They are great for breakfasts or snacks. Students also learned about how cranberries are harvested in bogs, and we demonstrated how cranberries float in water. Yields 12 regular muffins or 24 mini muffins Cranberry Orange Muffins Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 cup fresh cranberries ¾ cup orange juice ¼ cup maple syrup ¼ cup unsalted butter, melted and slightly cooled (or neutral oil) 2 eggs 2 Tbsp orange zest (zest from one ..read more

Hummus is such a versatile dish. Use it as dip on a charcutarie board, crudite platter, or to a snack with veggies for a protein boost. Add it as a spread to sandwiches or wraps, or mix it into salads as a flavor enhancer to the dressing. This recipe is flavorful and so easy. Just dump everything into a food processor, and let it do all the work. While tahini is traditional in hummus, there is an option to go tahini free as well, for those who don’t have that unique ingredient at home. Hummus Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1- 14.5 oz can chickpea ..read more

We are back in the kitchen with our fall after school classes this week. Our first recipe was copycat little bite muffins. These tasty treats are light, tender, airy, and just the right amount of sweet. They taste just like the real deal! Have a couple for breakfast, pop a few into a lunchbox, or snack on some in the afternoon. They are delicious any time. Yields 24 mini muffins Copycat Little Bite Muffins Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 cup all purpose flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 cup whole milk Greek yogurt 1/3 cup ..read more

The hot days may take awhile to fade, but summer is coming to a close. Time to enjoy the last few weeks of your favorite summer fruit. Pineapple is a favorite at Kitchen House, and as a symbol of welcome in Hawaiian culture, this sweet and juicy fruit can be found hidden amongst the decor in our kitchen. People often think of pineapple for sweet dishes or as a tasty treat all on its own, but it can also add a delicious sweet tang to savory dishes like in this salsa. Enjoy on meat fresh off the grill, as a dip with chips at a backyard BBQ, or even as a pop of color and flavor in a taco. Pin ..read more