Happy Thanksgiving! In final week of our trip Around the World, we finally made it all the way back home, and just in time for the Thanksgiving. This week we were thankful for these delicious, savory mini versions of the classic stuffing recipe. Mm-mmm!
For the recipe to our “Mini Stuffin’ Muffins” click here!
Bon Appétit! We made the classic French favorite: Quiche! We worked with a delicate pastry crust and and then whipped up a filling of eggs and cream which, when baked, became a savory and delicious custard! Cheddar cheese and fresh broccoli turned our mini quiche into a gourmet meal!
For the recipe to our “Mini Cheddar Broccoli Quiche” click here!
Our travels this week brought us the fresh and savory flavors of Mexico! Continuing with our month long Around the World series, we explored a variety of beans and discovered the process of transforming them into a taco/burrito hybrid: the taquito! Paired with our lime infused avocado and cucumber salsa, our taquitos were the perfect treat to bring home from Mexico!
For the recipe to our “Black Bean Taquitos & Cucumber Avocado Salsa” click here!
Join us on a trip around the world this month where we are visiting a different country each week. This past week, we visited India, and made delicious cookies filled with coconut and cardamom! Look out for a custom colored postcard from the Taj Mahal from any of our budding chefs this week.
For the recipe to our “Indian Nan Khatai Cookies” click here!
Congrats to Maggie Worth for being our November Teacher of the Month! The TBK team cheered her on as she ran in the NYC Marathon this past weekend. Everyone loves the energy she brings to our kitchen and each happening she attends! Maggie teaches and manages weekend birthday parties and events, adult classes and events, and often teaches our weekly Cupcake Kids class on Saturday mornings. Be sure to congratulate her when you see her next!
- Favorite Recipe to Teach: Sushi! I love seeing our students faces when they realize how easy it is to have such an impressive fruit of their labors.
- First Culinary Creation: Mini apple pies with the scraps from my mom’s crust/filling. My love of baking was passed down from her
- Most impressive Culinary Creation: Vanilla bean cupcakes with a molten chocolate center & coffee buttercream
- Favorite Kitchen Tool: Pasta attachment for a KitchenAid Mixer
- Favorite Cooking Fact: Non-fat Greek yogurt is the best substitute for sour cream! So delish you can’t even taste the difference
- Wants to cook next: Really want to master macaroons!
“So excited to be the teacher of the month! I love TBK & am so honored. I’ve come a long way since I started cooking, and cannot wait to learn even more!”
Meet Chef Beckett, TBK’s amazing November Chef and a regular in our weekly “Let’s Make” classes. We all love Beckett and look forward to cooking with him more! In addition to being one of our favorite chefs, Beckett also wins most improved taste buds, where he doesn’t leave cooking class without tasting all the ingredients in our recipe!
Neighborhood: Gramercy Park or outer space!
First Culinary Creation: Quesedillas
Favorite Recipe: Gingerbread Cake!!
Favorite Kitchen Utensil: Chop Sticks!!
Favorite Cooking Fact: Nothing!
Wants to Cook Next: More cake!!
“I LOVE cooking class! Today I’m staying home to play with my trains!”
Happy Halloween from Taste Buds Kitchen!! We had an exciting “Halloweek” in the schools making Mummy Veggie Pretzels, we stuffed our pretzels with peppers, carrots, zucchini and cheese and used olives and black beans as eyes! We paired our recipe with a spooky blind touch test, filled with tofu “brains,” dried apricot “ears,” pickle “witch fingers,” grape “eyeballs,” orzo “maggots,” spaghetti “worms” & more spooky stuff!!
For the recipe to our “Mummy Veggie Pretzels” click here!
What screams October more than apple pie?! We challenged our chefs this week to make perfect Apple Pie Cookies. We had a lot of fun this week topping our pies with cheddar cheese, confusing our taste buds with both sweet and savory tastes.
For the recipe to our “Apple Pie Cookies” click here!
Our budding chefs got into the swing of Autumn here at TBK and around the city with pumpkin corn muffins this week. We dissected our secret ingredient: pumpkins, stuck our hands inside, and pulled out all the slimy seeds for roasting. While our muffins and seeds baked, we made honey butter to top our muffins off. YUM!
For the recipe to our “Pumpkin Corn Muffins” click here!
We mixed up lots of silly recipes this week and cooked upside-down! We stirred with our feet and stood on our heads! Just kidding, but we did build our cakes upside-down. When we turned our mini cakes out of the pan, they were beautifully colored pink and blue from the blueberry and had a pinwheel of pear slices!
For the recipe to our “Upside-Down Pear Spice Cakes” click here!