A while back I learned of a place called Rising Chefs. It is a chef school for wee ones. I was so excited! I went straight to the website to sign up for a class (or sign Fuss up for one).
Disappointingly, they are about 45minutes to an hour away, in traffic. Basically the northeast side of the city, and I live at the opposite corner.
Well, lucky for me, I took the time to investigate the site a bit more. They have a rising chef’s club where they send a parcel in the mail. Kind of like a class by post! Well, until they have a franchise closer to me, I put Fuss in for this.
The box arrived today. So cute! It was all wrapped up in green paper. The recipe for this month is carrot muffins. Yes, I know that carrot muffins are kind of trite and we certainly make them on a semi-regular basis.
However, this is all Fuss! It’s all his. All his to do. And he is excited. The parcel included a set of measuring spoons (each month will include a new tool so they can collect their own kitchen gadgets), several packets of dry ingredients, muffin cups, applesauce, and a bonus recipe of a packet of a veggie dip that he just has to stir into sour cream (or yogurt). There was a letter, the recipe written for him to follow, a word search and a carrot to colour. Carrot being the ingredient of the month.
So, we’ll be eating carrot muffins for morning snack next week. If you would like to join us, here is a recipe from Better Baby Foodby Daina kalnins & Joanne Saab:
Preheat Oven to 325. Makes 12 muffins.
2 cups all-purpose flour (or half whole wheat, half all-purpose)
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups finely shredded carrots
1 cup vegetable oil
4 eggs, slightly beaten
In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add shredded carrots, oil and eggs; beat until combined.
Pour batter into prepared cupcake tins and bake in preheated oven for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool before serving.
Enjoying the journey, Amanda
Add comment April 3rd, 2008