Blog Archives

April fool's day ideas

3/29/2022

LET'S CELEBRATE APRIL FOOD'S DAY

Hi friend,

April Fool's Day has the potential to be one of the most fun and delicious days of the year! While most people default to cruel and unsettling pranks, one of my favorite ways to celebrate is by making imposter foods. This is good-hearted and a literal treat for everyone. The recipes below are some of the most popular that I have ever taught and I'm sure your kids will not forget tricking unsuspecting family members into eating a cupcake that looks like a burger!

Imposter foods are the kind of trickster activity that we can all enjoy!

To create these sneaky treats, you will need our Vanilla Cupcake recipe.
Click below for the PDF
👇

Bake Austin Favorite Cupcake Recipe

"Hamburgers"

This is a complete flashback to the past!! Psst, don't tell my boys that I am sharing this video with the world! Haha! These are my kids at ages 10 & 11 explaining how to make Cheeseburger Cupcakes!

"Eggs"

"Little Pies"

NEW 2022 SUMMER CAMP ANNOUNCEMENT!!!
We hear your requests and are creating a new Movies & Food camp this year -
We picked a few of our favorites!

Sound of Music (Schnitzel with Noodles)
Encanto (Arepas)
Pixar's short film Bao (Bao Buns)
Cloudy with a Chance of Meatballs (Spaghetti and Meatballs)
Ratatouille (Ratatouille)

If you have any other ideas, please let us know!
We are still in the process of creating the curriculum -
this camp will be posted soon!

summer camps are open for enrollment

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bread camp

3/21/2022

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Oh BREAD... why are you SO good?
Did you know that it is estimated that humans began to bake bread around 10,000 years ago?

When ancient humans started to transition from a nomadic lifestyle to a more fixed homestead, they began to farm various grains and experimented with grinding the grains into flour and "baking" bread. This style of baking was much different than the form we are familiar with today.

Watch the video below with your kids to enjoy some full-on belly laughs. Enjoy!

Good morning,
I had a few questions come my way, regarding summer camp enrollment.

Question:
Can siblings or friends take the class together?
Answer:
Yes, siblings and friends can take the class together as long as they are participating on one device for no extra cost.

Question:
We would like to participate in just one or two classes per week. Do you have drop-in options for the summer camps?
Answer:
Yes, we have drop-in options for all but two camps this summer. See the video below.

Do you have a recipe from your childhood that is so rich in nostalgia that you are immediately transported to your grandmother's kitchen? We want to know what reminds you of home and share in the joy!

Sara can still smell a freshly baked coffee can bread when she thinks about lazy Saturday mornings at her step-mother's house growing up. The below recipe was found in a long list of bread ideas and transported us right there.

COFFEE CAN BREAD
From: Opal Ellison

INGREDIENTS
First:

1 pkg yeast
1/2 cup warm water
1/8 tsp ginger
1 Tbsp sugar (divided)

Second:

2 Tbsp sugar
1 can (13 oz) evaporated milk
1 tsp salt
2 Tbsp cooking oil
4 to 4 1/2 cups unsifted flour

PREPARATION

Mix first set of ingredients and let stand until bubbley (approx. 15 minutes). Stir in second set of ingredients. Put into greased metal coffee cans. Cover with plastic lids. Let stand in a warm place until plastic lids pop off (approx 45-60 minutes for a 1 lb can, or 1-1 1/2 hour for a 2 lb can) Bake (without lids!) at 350 for 45 minutes (1 lb can) to 60 minutes (2 lb can). The crust will be very brown - brush with melted butter. Cool 5-10 minutes on rack in upright cans.

Look at all these incredible creations from Bread Camps of summers past!!

Bread Camp is a uniquely special camp. While many of the summer camps are available with single class options, the Bread Camp is only offered as a full-week class. Why is that, you might ask?

Fresh croissants are a labor of love and will take us all week to ensure their flakiness and buttery goodness. We will be baking the croissants on that Friday, but all of the days leading up to that are crucial. Are you familiar with the phrase, "good things take time?"

Your child will be able to understand this concept on a whole new croissant-flavored level, in addition to knowing how to make Japanese Milkbread, Bavarian Pretzels, delicious Challah Bread, French Baguette, and Crusty Bread Rolls.

bread camp sign up

2022 Summer Camp Highlight

Baking 102

June 13th - 17th from 11am-1:30pm CST

If Bread Camp sounds to intense, or your student would prefer single day classes, check out our Baking 102 camp schedule:

Monday (6/13) - Snickerdoodle Cupcakes
Tuesday (6/14) - Caramel Apple Upside-down Cake
Wednesday (6/15) - Cinnamon Rolls
Thursday (6/16) - Palmiers with Puff Pastry
Friday (6/17) - Pavlova

Baking 102

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St. patricks day is upon us

3/16/2022

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☘️ Last Minute St. Patricks Day Ideas below 👇
I know it's hard to imagine but summer is coming fast!
Are you ready for it?
Any fun trips planned now that the world is opening back up?
We are offering a bunch of super fun camps, that can be taken from anywhere!
Imagine not having to cook dinner for a whole week?
What if your kid could learn how to make all your favorite Italian dishes?
Or make you some sushi?

Most of our camps also have a drop-in version, so you could create your own menu.

LAST-MINUTE ST. PATRICKS DAY IDEAS

Haven't planned anything special for St. Patricks Day yet?
☘️
Here are a few ideas that are quick and easy ideas
to help celebrate the special day.

Better yet - hand those over to your kids and tell them Chef Pascal asked for you to make this. 😊

Here is a super easy and quick recipe:Leprechaun Crinkle Cookies (by Everyday Mom Life)

Grandma's Irish Soda Bread is one of those staples that shouldn't be missed on St. Patricks Day:

Here is a recipe for Sally's Baking Addiction
for an Irish soda Bread

NOTE from Chef Pascal: The recipe calls for buttermilk, which is easily made by mixing milk (any type of milk with vinegar. so for 1 cup of milk add 1 tsp of vinegar)

Ingredients

1 and 3/4 cups (420ml) buttermilk*
1 large egg (optional, see note)
4 and 1/4 cups (531g) all-purpose flour (spoon & leveled), plus more for your hands and counter
3 Tablespoons (38g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons (70g) unsalted butter, cold and cubed*
optional: 1 cup (150g) raisins

Instructions

Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.

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Spring break boredom busters

3/8/2022

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Happy Nationals Women's Day!

I know it's not Spring Break for all of you guys yet!

BUT we thought we will send this out so when it's your time you have this up your sleeve in case you need it.

I remember when my kids were younger Spring Break was one of those times where we were pretty creative. Making movies, going out to go swimming (we live in Texas!), working on craft projects, and of course, we baked and cooked up a storm.

IN case you need some ideas, here you go: