Archive for category: Newsletter

We held two seperate sessions in March: a spring break camp and our regular monthly classes. Our spring break camp made a spinich and chicken pasta dish and mini bundt cakes.

The theme of our regular classes was My Neighbor Totoro, that Japanese anime (is there any other kind?) favorite.

Both age groups made soot sprite cake pops, special recipe cake fragments held together with ganache and then dipped in melted chocolate before adding candy eyes. Younger cooks made paper images of Totoro, while the older group learned a couple new stitches to make felt Totoros.

It’s a new year!

To kick off 2025, our cooking classes were dedicated to Paris. We made omelettes, rataouille, and Madeleine tea cakes. All from scratch, of course. Our art project inspiration was the work of Henri Matisse.

The November cooking class made pumpkin scones with maple frosting and blackberry jam  – both from scratch. We also made a leaf and twig art project that has a flameless candle illuminating the modge podged-paper.

We had  a lot of fun and we learned a lot about how to safely can fruit. (Hint: cover the jars with water and boil for ten minutes. When the lids pop DOWN during the cooling period, you know you have a vaccum.)

We had three cooking camps in July 2024: two Camp Cupcakes for students ages 4-6 and one Samson Cooking School for children ages 7-11.

In our July cupcake camps, we made cupcakes and frosting from scratch. We also made “monster” cupcakes and “monster” art projects. Every Camp Cupcake student receives a custom apron and a Camp Cupcake recipe box complete with recipe cards.

In our Samson Cooking School for Kids, we focused on savory as well as sweet dishes. We made minestroni soup and mac ‘n cheese. We also practiced knife skills in preparing our fruit kabobs.

A delicious time was had by all!