Nov 12






Our family went to a birthday party for a friend of my 6yo daughter.  One activity was for each child to make their own pizza. It was a huge success!

I thought making pizza would be difficult, but it looked easy. So, I decided to make one with the kids one afternoon. I found the process to be very quick, easy and fun with very little clean up (Huge bonus when cooking with kids). From now on, I think I’ll make pizza with the kids rather than ordering it.

Smiley PizzaHere is the recipe:

Pizza crust ingredients (yields 2 thin medium size pizzas or 1 thick large size pizza)

  • 3 cups all purpose flour
  • 1 package (1/4 oz.) of active dry yeast
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • 2 tablespoon olive oil
  • 1 teaspoon garlic power
  • 1 cup warm water (about 110 degrees)
  • 1 tablespoon Italian dry herbs (optional)

IMG_3189[1][1]

Directions:

  • Combine flour, salt, sugar and yeast in a large bowl.
  • Mix in oil and warm water. I used my hand to make the dough, no tools necessary.
  • Let it sit for 15 minutes to rise. Then, prepare cooking foil. I used two sheets (side by side) to make it wide.
  • Drizzle some extra virgin olive oil on the rolling surface.
  • Roll the dough out to flat, and place it in on the foil.

 IMG_3190[1][1]

 Topic ingredients

  • Your favorite marinara sauce
  • Italian cheese mix 2 cups
  • Your favorite any toppings

I normally make my own marinara sauce, but I didn’t have time to make it today so I used store bought tomato and basil marinara sauce.

Spread marinara sauce on the dough, and top with cheese.

I added fresh sliced tomatoes, pepperoni, and sprinkled with fresh basil.

IMG_3191[1][3]

Bake the pizza at 375 degrees for 20 minutes for thin crust and 25 minutes for thick crust. We made two medium pizzas.

It took us less than 30 minutes to make them, excluding the baking time.

IMG_3194[1][7]

The kids had great time making their own pizza, and they finished one medium pizza themselves. Next time, I am going to try to make vegetarian pizza for myself.

Bon appétit!

 

Gyro Psychology Services

Lacey, Washington

360.236.0206

Sep 23






The first day of fall has come and gone, which means it’s time to start cooking up warm and filling meals for the family. Yes, it’s time for hot soups and comfort foods! This recipe comes from Joy Bauer and The Kids Cook Monday. This heart-healthy dish includes eggs and cheese for protein and plenty of vegetables to add vitamin C and color. Kids can join in on the fun with this dish by whisking the eggs with the cheese and then pouring the batter into muffin cups. Enjoy this as a traditional breakfast, or switch things up and make it for dinner one night!

 

Ingredients:

Nonstick cooking spray (for preparing the muffin cups)

1 Tbsp canola oil

½ Yellow onion, diced

1 red bell pepper, diced

8 oz button mushrooms, trimmed and sliced

½ Tsp salt

¼ Tsp black pepper

4 eggs

4 egg whites

½ cup skim milk

¾ cup shredded, reduced-fat cheddar cheese

½ zucchini, diced

 

Steps:

(Together)

  1. Preheat an oven to 350 degrees.
  2. Coat a 12-cup muffin pan with a generous layer of nonstick cooking spray.

(Adult)

  1. Place the oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms to the skillet and sauté for 8-10 minutes, or until soft.

(Child)

  1. Whisk the eggs, egg whites, and skim milk together in a large mixing bowl.
  2. Add the cheese, zucchini, and sautéed mushroom mixture to the bowl. Mix, taking care to ensure ingredients are evenly distributed.
  3. Season the egg-veggie mixture with the pepper and salt.

(Together)

  1. Pour ¼ to ½ cup of the egg mixture into each muffin cup. Transfer to the oven and bake for 22-24 minutes, or until cooked through. Enjoy!

 

Serves 12

 

Jan 7






January is loaded with New Year traditions and celebrations. Every culture (probably since the beginning of time) has some way to acknowledge, welcome, and bless the New Year. Being from the South, my family is steeped in New Year’s tradition mostly related to food. It was a must that every New Year’s we went to visit my grandmother and eat black-eyed peas and cornbread with a side of cabbage. The black-eyed peas were for luck and the cabbage was for money in the coming year.

The ingredients for Hoppin’ John are inexpensive, easy to find, and there are many variations, limited only by your personal preference. Black-eyed peas (also known as cow peas) are a great source of protein and fiber, making them a bang-for-your-buck nutritional powerhouse. While I personally can’t stand black-eyed peas my family adores them, so this is my take on a Southern staple.

Ingredients:

1 pound dried black-eyed peas*   4 garlic cloves, chopped

2 tbl olive oil (or vegetable)        2 stalks celery, diced

2 tbl butter                                 1 red bell pepper, diced

1 pkg salt pork**                          1 medium onion, diced

4-5 C chicken stock                      salt & pepper, to taste

Cayenne pepper, to taste

2 tbl white vinegar or hot-pepper vinegar, optional

white or brown rice, for serving

*fresh or canned black-eyed peas can be used

**4-6 strips of thick-sliced bacon can be used, but salt pork is now readily available at Wal-Mart, Target and most grocers; it adds a richer flavor

Directions:

Start by sorting the peas to remove any stones or “bad” peas. (Look for discolored, broken, or blemished peas.)This is a great job for the kiddos!

     

After sorting, soak your black-eyed peas in cool water for a few hours. If you don’t want to soak your beans first, you will have a considerably longer cooking time…the longer the soak, the shorter overall cooking time. I usually soak mine for 3 hours or so, which gives me about a 1-hour cooking time; 6+ hours or overnight can get the cook time down to 30 minutes or less. This is also easily adaptable for a slow-cooker, so you can “set and forget” if you prefer. When they are through soaking, rinse and drain and set aside.

In a large pot or Dutch oven, heat butter and oil over medium-high heat. Add garlic, onion, bell pepper, and celery and stir. Cook for 3-4 minutes or until the veggies are lightly browned. Add peas, salt & pepper, and cayenne; stir until everything is well combined. Pour in the chicken stock until the peas are just covered with liquid; add the salt pork. If more liquid is needed you can add additional stock or finish off with water. Stir well and bring the mixture to a boil; reduce the heat and simmer (covered) until peas are tender. (I start checking after 30 minutes, then every 15-20 minutes, depending on how firm they are. If you are used to cooking with dried bean or lentils, it’s the same process.) Stir in vinegar (if using), then taste for seasonings.

For a thicker, creamier consistency, take a cup of peas (with a bit of liquid) and smash with a fork until it’s basically a starchy mush. Mix back into the pot to thicken. Serve spooned over a bed of white or brown rice. Round out a complete meal by adding a salad and serving of protein like a pork chop, chicken breast or small steak. Salud!

~Debbie

 

New Year’s Fun Facts:

Traditions abound on New Year’s Day! Customs and celebrations cross all cultures, ethnicities and religions. Many traditions are steeped in superstition, and are intended to bring good luck and fortune or prevent bad fates. Most of us think about the ball dropping in Times Square, toasting, fireworks and football games. Here are some of the more common, less known, and truly unusual

Auld Lang Syn

This is the most commonly sung song on New Year’s Eve. It is an old Scottish song that was first published by the poet Robert Burns in 1796. It has been remarked that “Auld Lang Syne” is one of the most popular songs nobody knows the words to. Translated it means “old long since” and refers to times gone by. It was made popular by bandleader Guy Lombardo at a New York New Year’s Eve party in 1929.

Hogmanay

Scotland is also the home of the Hogmanay (hog-mah-NAY), a New Year’s celebration which includes the tradition of “first footing”. Shortly after midnight on New Year’s Eve, neighbors pay each other visits bearing gifts and New Year’s wishes. Traditionally visitors carried a piece of coal, some bread, some money, and some greenery…all for luck. The coal was to ensure the home was always warm, bread so everyone in the house would have enough food to eat, money to  assure prosperity, and greenery for a long life. The visitor would also take a pan of dust or ashes out of the house with them when they left, symbolizing the departure of the old year.

Oshogatsu

In Japan the most important holiday is the New Year, and is a symbol of renewal. Bonenkai (forget-the-year parties) are held in December to say goodbye to all the problems and concerns of the past year and get ready for a new beginning. Houses are scrubbed clean and misunderstandings and grudges are forgiven. At midnight on New Year’s Eve, Buddhist temples strike their gongs 108 times to banish 108 types of human weakness. New Year’s Day is joyous and no work is to be done. Children receive small gifts with money inside and sending New Year’s cards is a popular tradition.

Spain

The ritual in Spain of eating twelve grapes at midnight is to secure twelve happy months in the coming year. The tradition, dating back to 1909, is to eat one grape at each stroke of the clock (not as easy as it sounds). Each grape represents a different month of the year, so if the 5th grape is a bit sour, May might be a difficult month. The goal is to swallow all of the grapes before the last stroke of midnight.

Pork & Fish

We already know that beans, peas and lentils are eaten for luck and cooked greens are symbolic of fortune. There is also the custom of eating pork on New Year’s to symbolize progress. The idea is that the animal pushes forward, rooting itself in the ground before moving. It is also served to signify wealth and prosperity.

Fish, particularly cod, is a popular celebration food. Fish can be preserved and transported easily, even before refrigeration and modern means. In addition, the Catholic Church’s policy against red meat on religious holidays helped make fish common at feasts. Many countries and cultures include fish in their celebrations and traditions.

Say What?

Not only are there traditions and superstitions regarding luck and prosperity in the New Year, there are also superstitions regarding bad luck. In addition to eating lucky foods and performing certain rituals, there are also some things to avoid.

For example, it is considered bad luck to eat lobster on New Year’s because they move backwards, and this symbolizes setbacks. Chicken are also discouraged because they scratch backwards, which could generate regret or dwelling on the past. Another superstition warns against all winged fowl because your good luck could fly away.

~Debbie

Nov 5






November is the time of year that kicks off holiday cooking and get-togethers, including fun, seasonal desserts. One cute and tasty treat to make with your kids for Thanksgiving is Oreo Turkeys. Using just a few easy-to-find ingredients, you can have some creative fun with your kids and a sweet treat to impress your guests!

Ingredients/supplies:

Double Stuff Oreo Cookies     candy corn
Whoppers candy                   mini peanut butter cups
chocolate frosting                 yellow frosting
red frosting (optional)           black sprinkles (optional)

The tubes of colored frosting you can buy on the baking isle work well for these projects. I like to use homemade when it counts, but for the details and convenience of this project the tubes work great.

 Take one cookie and put a little chocolate frosting on the edge to help hold the candy corn in a little better. You don’t have to, but it makes it more secure. Put in your candy corn for the feathers. Five works well. Go ahead and assemble all the feathers/cookies you are going to put together. For each turkey you will use 2 cookies, 8 candy corn, 1 Whopper, 1 peanut butter cup, and each color of frosting.

Next, put a dab of chocolate frosting on the opposite end of the cookie to “glue it” to the other cookie as a base. It helps to lean them up against a wall or something to keep them together as they dry.

 While they are setting up, upwrap the peanut butter cups and shave off one end (I find a paring knife works well). It helps to use a gentle sawing motion so you won’t smash the cup, as well as cutting it on its bottom (turned upside-down). You also need to cut some candy corn in half to use for the beak. Use your judgment for length, but about halfway is good.

 After all your cups are prepped, put some more frosting “glue” on the pb cup and place it on the cookie, putting the frosting at both points it touches the cookie. Add two candy corns for wings. Now it’s time for a head. Glue a Whopper on with frosting as well, making sure to get frosting on the side that touches the cookie and the pb cup.

 It also helps to decorate the eyes and beak while the cookies are still lying down. Use the cut candy corn for the beak, securing with yellow frosting. Put two yellow dots for eyes, and either use chocolate frosting for the black spots in the eyes, a mini chocolate chip, or black sprinkles. (I didn’t have any of these, and they came out just fine.)

 Once everything has dried and set up you can flip them over and draw on feet with the yellow frosting. If you have red frosting you can also add a little wattle (the red, loose skin under the turkey’s chin).

 And how cute is that?

Fun Facts about Thanksgiving

The Plymouth Pilgrims were the first to celebrate Thanksgiving. After the Pilgrims sailed across the Atlantic Ocean on the Mayflower to reach North America, they endured many hardships. About half of the original colonists died from sickness and dangers they faced in the new land. In 1961, the Pilgrim leader Governor William Bradford organized the first Thanksgiving in Plymouth, Massachusetts. The feast was to celebrate the blessings of the first harvest in the new world and their own survival.

The three-day feast included about 50 colonists and 90 Wampanoag Indians invited by Gov. Bradford. The Wampanoag’s were the people who taught the Pilgrims how to cultivate the land. But this feast didn’t include mashed potatoes, pumpkin pie, cranberry sauce, corn, or even turkey! The butter, flour, and sugar for many of our traditional dishes were all in short supply, and they didn’t have access to any potatoes. Deer, rabbit, shellfish, fish, squashes, beans, cabbage, nuts, onions, dried fruits, maple syrup, radishes, carrots, eggs, and goat cheese are thought to be the main dishes for the first Thanksgiving. Historians believe that lobster, seal, and swan may have been served as well. And they didn’t use forks…they ate with spoons, knives, and their fingers! Turkeys became associated with Thanksgiving simply out of convenience. Wild turkeys were all over New England back then, so it was an easy source of food. They are also very practical. One turkey can feed many people, and don’t have a secondary use like milk or eggs.

During the 17th and 18th centuries, American leaders regularly called for “days of thanks”, but presidents would either declare it a holiday or not based upon their own feelings. The first national Thanksgiving Day was issued by George Washington in 1789. John Adams and James Madison also declared Thanksgiving a holiday in their presidential terms, but the date varied from year to year. A designated day of celebration didn’t occur until President Lincoln declared Thanksgiving a national holiday in 1863. But it wasn’t until 1941 that Congress declared the fourth Thursday of November to be a legal, national public holiday.

Happy Thanksgiving!

 

Oct 19






A common activity during the lovely month of October is pumpkin carving. What do you do with all those seeds? Roast them of course! Roasted pumpkin seeds are a quick, healthy, and delicious snack!

  • Here’s what you need to do…
  • Let stand for 3 hours, or until dry.
  • Heat oven to 350˚ F.
  • Spray seeds generously with cooking spray or drizzle   with olive oil.
  • Sprinkle with salt, garlic, or any one of your favorite seasonings.
  • Bake 8 to 10 minutes or until browned, stirring after 5.
  • Let cool and store in an air-tight container.

For saltier seeds, after rinsing, soak the seeds in salt water for a couple hours before drying.

Be sure to check out other kid-friendly recipes in Kids in the Kitchen on Go-Gyro-Go.

 

Fun Facts

History of the Jack-o-Lantern

In Ireland, where Halloween first began, the first jack-o-lanterns were not made from pumpkins. They were actually made out of rutabagas, potatoes, turnips, or even beets! Jack-o-lanterns came about hundreds of years ago from an old Irish legend about a man named Stingy Jack. Jack had a reputation for being very clever, as well as a lazy, mean trickster. Because he led such a cruel and miserable life, when he died he was doomed to spend eternity without a resting place, roaming forever in the darkness carrying a burning coal in a hollowed out turnip to light his way. Stingy Jack became known as “Jack of the Lantern” or “Jack-o-Lantern”.

From this legend came the Irish tradition of placing jack-o’-lanterns made of turnips and other vegetables in windows or by doors on Halloween. The jack-o’-lanterns were meant to scare away Stingy Jack and ward off evil spirits. When Irish immigrants brought the tradition to the United States, they quickly discovered that pumpkins were bigger and easier to carve, so began using them for jack-o-lanterns instead.

Enjoy!

Gyro Psychology Services, Inc.

360.236.0206

Aug 9






This recipe doesn’t actually use cornmeal! This causes the cornbread to be lighter and more like coffee cake than actual cornbread. A great treat for breakfast.

 

 

What You Need:

  • Measuring spoons
  • Measuring cups
  • 2 mixing bowls
  • Sifter
  • Whisk or wooden spoon
  • Rubber spatula
  • 8 x 8-inch pan
  • Pot holders

 

Ingredients:

  • 2 cups reduced-fat Bisquick
  • ¾ cup granulated sugar
  • 2 teaspoons baking soda
  • 1 cup milk
  • 2 eggs
  • 2 sticks of butter
  • Vegetable oil spray

 

Directions:

  • Let all ingredients reach room temperature.
  • Preheat oven to 350 degrees Fahrenheit.
  • Spray the pan with vegetable oil spray to keep the bread  from sticking.
  • In a mixing bowl, sift Bisquick, sugar and baking soda together. Set aside for now.
  • In the second mixing bowl, whisk together milk, eggs,  and melted butter. Add butter mixture to dry ingredients and mix until just blended. DON’T over mix as this will result the cornbread being a bit rubbery.
  • Pour batter into the pan and back for 20-25 minutes or until golden brown.
  • Cut and serve with jam.

Enjoy!

Gyro Psychology Services, Inc.

360.236.0206

Jul 11






It’s always good to try foods from other parts of the world. Mexican food is usually known for it’s spice, however this dish isn’t so spicey which makes it perfect for the whole family. You can tone up the spice in food or even down depending on your family’s preference. To get started on this weeks recipe, here’s what we’ll need:

  • 2 pounds of tomatillos
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • 1/3 cup chopped cilantro, lightly packed
  • 1/(4 oz.) can diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/1/4 cups chicken broth
  • 1/2 cup whipping cream

FOR THE ENCHILADAS:

  • 12 (6 inch) corn tortillas
  • 2 tablespoons vegetable oil
  • 3 cups shredded cooked chicken
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 cups grated Monterey Jack cheese
  • 1/2 cup finely chopped onion

Once we have all the ingredients together, let’s start by making the sauce. Husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1-2 inches from the heat, turning them once, until they are softened and slightly charred, about 7-9 minutes.

heat the oil in a large skillet over medium heat. Add the white oinions and saute until golden brown, about 5 minutes.

Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt and puree until smooth.

Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5-8 minutes. Add more salt if you want.

To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375* F oven just until they’re soft and pliable, about 3 minutes.

In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the checken misture and toss to combine.

Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking pan. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas, Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.

Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20- 30 minutes. Serves 6-8 people.

 And there you have it! A super yummy dinner. Enjoy :)

 

Learning Corner:

Q.- Where do tomatillos originate from?

A.- Tomatillos come from Mexico and are grown throughout the western hemesphere.

 

 

Q.- Are tomatillos considered a vegetable or a fruit?

A.- Like a tomato, tomatillos are also members of the fruit family.

Jun 29






Hi everyone! July is almost here which means that the Fourth of July is too! This is one of my favorite holidays! I love the fireworks, parades and barbecues with all that yummy summertime food. For the holiday, I’ve found a great (and easy) recipe for something sweet to celebrate the holiday with. Here’s what we’ll need to get started:

  • 1/4 cup of white chocolate chips
  • 6 large marshmallows
  • Finely shredded coconut
  • Chocolate sandwich cookie (chocolate covered Oreo’s work great!)
  • 6 Cashews
  • Black decorator’s gel

 Once you have all the ingredients you need, have an adult help you melt the chocolate chips. Most packages should have melting directions. If not, a double boiler is the best way to do it. Fill the bottom of the pot with water and put the chocolate chips in the top part. Make sure to keep the chocolate away from direct heat and water. If you don’t have a double boiler available, a bowl that fits snug inside a pan will work fine too. Just make sure the steam doesn’t escape into the chocolate.

For each bird you make, drop a large marshmallow into the melted chocolate, using a spatula to make sure that it’s fully covered.

Remove the marshmallow from the chocolate and roll it in finely shredded coconut. Make sure to leave one of the ends uncovered.

Immediately set the marshmallow (the end without the coconut) on top of a chocolate sandwich cookie.

Let the chocolate set for a bit, then use a toothpick to make a hole in the side of the marshmallow and use one of the cashews for a beak!

The final touch is using the black decorators gel for the eyes.

 

And that’s it! Now you have a tasty, sweet, patriotic treat. Happy cooking and Happy Independence Day!!!

 

Learning Corner:

Q: What exactly is Independence Day?

A: Independence day (or the Fourth of July), is the day that we celebrate our country declaring independence from Great Britain. On July 2nd, 1776, it was voted and approved by congress to separate ourselves as our own nation. Two days later on July 4th, the Declaration of Independence was signed.

Q: Who signed the Declaration?

A: The members of the Continental Congress singed the document. Some of the more famous signers include John Hancock who was the President of the Continental Congress at that time. Also, Benjamin Franklin (who was 70 and the oldest member to sign), John Adams (2nd president of the United States of America) and Thomas Jefferson (3rd president of the United States).

 Fun Fact:

After signing the declaration, John Adams wrote a letter to his wife which read “The second day of July, 1776, will be the most memorable epoch in the history of America. I am apt to believe that it will be celebrated by succeeding generations as the great anniversary festival. It ought to be commemorated as the day of deliverance, by solemn acts of devotion to God Almighty. It ought to be solemnized with pomp and parade, with shows, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more.”

He was only off by two days with his “prediction” but, 236 years later, this is still how we celebrate our countries birthday.

May 31






 

Hi everyone! Dwenlynn here again! If your kids are anything like me, they may not want to eat their vegetables all the time. Try this sweet approach to making carrots yummy! This is a quick and easy way to make plain ol’ carrots turn into something new and exciting!

The ingredients (makes about 4 servings):

  • 1 pound carrots
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 teaspoon water

First you will nedd to peel the carrots and slice them into small rounds. Next, steam the carrots until they are soft, but not mushy. Set these aside for now.

Using a frying pan, melt the butter, stir in the brown sugar and water. Let these ingredients cook together for about 1 minute. Or as my Papa might say “let them get to know eachother!”

Add the sliced carrots to the pan and toss them in the brown sugar mixture until they are completly covered with it. Let them finish cooking on low heat for about 3-4 minutes.

 

 

And that is it! I could eat these carrots all day! Happy cooking!

Learning Corner:

  • Why are carrots orange?
  • Are there carrots with different colors?
  • Which vitamin is found in carrots and can help your eyes to see better?

 

 

http://en.wikipedia.org/wiki/Carrot

http://familyfun.go.com/recipes/candy-carrot-coins-684637/

 

May 1






 

Hi! My name is Dwenlynn, I’m six years old and I will be your new chef for Kid’s in the Kitchen! My mom Landi will be helping me out as I show you how to make some of my favorite foods!

What we’re making today is a really easy breakfast cake. But, instead of baking it in the oven, we will be baking it with steam! Here is what you will need:

  • 1 egg
  • 3 cups of water
  • 1 1/2  cups of milk
  • 1/4 cup of sugar
  • 2 cups of Bisquick

Break the egg into a medium sized mixing bowl

 

Then, add the milk, sugar, Bisquick and…

Whisk it all together until it’s well blended (or not bumpy)!

Next, pour the mixture into the pie pan. I like to scoop mine with a measuring cup, but I still needed a little help!

 

 

  

 Next, put 3 custard cups, upside down, in a large pan. Fill the pan with water.

Slowly and carefully! Lower the pie pan into the larger one so that it rests comfortably on the upside down cups.

Cover the pan with a lid and bring water to a boil. Once it is boiling, reduce heat to medium and and let it cook for about 30 minutes or until a toothpick comes out clean! 

After it is done cooking you may top with whatever you like! I love chocolate chips!

Isn’t that cool?! I never knew that you could make a cake with water!! Enjoy!!

Learning Corner:

What other types of heat are there?

Why does the steam cook the cake?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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