I host a parent and me class once a month. The class has grown in popularity over the years, which makes for a pretty large, exciting class. Everytime I teach, I try to make the experience as hands on as possible. For my last class of the year we made mini Fruit Tarts, salt dough hand prints, and “toasted” to moms with pink lemonade. The crust of the tart is my facvorite sugar cookie recipe which makes it a little easier for Little Ones to make. (You can use this dough to make sugar cookies too.) I give each kiddo a little piece and ask them to roll it into a ball, flatten it like a pancake and gently press it into a (heavily) sprayed cupcake tin. While the “tart shells” are baking in the oven, it is time to slice the fruit. Give your kiddos a plastic disposable knife as it is the perfect size for their little hands and is almost impossible to actually inflict any danger. The “custard” is simply vanilla pudding, poured into a ziplock bag to act as a piping bag. Snip the corner and let your little one fill the cooled tart shell and arrange the slice fruit on top.
Since this was our last class of the year, I wanted to do something special to commemorate our time spent together while also celebrating the parents that have brought my students to class. We made salt dough hand prints with added sprinkles for a pop of color. You can get the recipe here and watch an old video of the girls making this craft.
My Big & Lil Chef class meets the 2nd Friday of the month and runs on a semester basis (Sept-Dec and Jan-May). I am planning to host a few “pop up” classes over the summer and will post those dates to social media soon! This class was special because it was my last class but also because some of the students that I have taught (them or their older siblings) for years will be heading to Kindergarten in the Fall. It fills me with joy to see my little ones grow but also makes me cry inside too.
Every class I pick a book to read to go with our theme. Since it is Mother’s Day this weekend, I opted for “How to Raise a Mom.” This book is part of a “How to” series including books about grandparents and dads. It is a quick read and will make you giggle.
Sugar Cookie Dough
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla or almond extract
1 tsp. salt
1. In large bowl cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well.
2. In another bowl, measure out the dry ingredients and combine with a whisk.
3. Add the dry ingredients to the butter mixture a little at a time until the flour is completely incorporated and the dough comes together.
4. Divide dough into 4 parts (shape into discs if rolling out to make cut cookies). Chill for 1 to 2 hours in fridge or 30 minute in the freezer.
5. Preheat oven to 375º. Roll into golf balls and lightly press into a disc and push into sprayed cupcake tins to make a "bowl." Bake for 15 to 20 minutes until it just begins to turn brown around the edges.
Option: to roll out large circle and greatly press dough into a tart pan. Bake for 17-21 minutes.
*Option to: Roll dough to desired thickness and cut into desired shapes.
Place on ungreased baking sheet Bake at 350º for 10-14 minutes depending on cookie size or until it lightly browns around the edges. Yield 5 dozen, 3 inch cookies.
Filling: Vanilla Pudding- put into a ziplock bag to pipe into tart shells.
Fruit: Strawberries, blueberries, raspberries, grapes, kiwi, orange slices- sliced with plastic disposable knives. Drizzle with lemon juice.