recipes
Imagine your family runs a bakery shop & your pastries are the talk of the town!
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Use these recipes to start off your bakery! Remember to have fun and use your imagination. Play different parts and work as a team, it is all about interacting with each other and making new memories!
HEAD PASTRY CHEF(S) In charge of baking PASTRY CHEF ASSISTANT(S) Help assist the head pastry chef DESSERT DECORATOR(S) Add final touches
ADULTS: Be sure to use all safety precautions and be present at all times.
PREP TIME: 25 MINUTES TOTAL TIME: 25 MINUTES SERVES: 9
FOR ICE CREAM: 1 cup whole milk ¼ cup sugar Pinch of kosher salt ½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract 5 large egg yolks ¼ cup sugar 1 ½ cups heavy cream
FOR OTHER LAYERS: ¼ cup roasted, unsalted or salted cashews ¼ cup magic shell ¼ cup chocolate chips
1 Mix cream, milk, sugar, and salt in a medium saucepan. Scrape seeds from vanilla bean in; add pod or add vanilla extract. Bring mixture to a low simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. 2 Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture in. Cook mixture over slight medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2–3 minutes. 3 Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week. 4 Once ice cream is solid, it’s time to build the ice cream pops. Use mini paper cups.
9 small paper cups (or large)
5 In the bottom, add about a tablespoon of cashews, then a larger tablespoon of ice cream to cover them completely, then the nut butter, the ice cream, then chocolate chips. Then place a craft stick in the middle of the popsicle and press down to the bottom of the cup.
9 wooden sticks
6 Repeat until the ice cream is gone.
HAVE HANDY:
7 Place in freezer and let freeze for up to 5+ hours,this makes sure all ingredients are hard and well combined. 8 Eat up. They may need to soften just a little bit so they are not too hard to bite into! So be careful! Baker’s Tips: *You can use any kind of toppings you like for the layers, so don’t feel obligated to use the selected layer ingredients! *If you don’t have time to make the ice cream, your favorite store bought ice cream will work and taste just as great!
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PREP TIME: 30 MINUTES BAKE TIME: 30 MINUTES TOTAL TIME: 1 HOUR SERVES: 14
FOR FILLING: 1 cup fresh blueberries
1 Toss the blueberries with sugar and mint, let sit at room temperature while preparing the crust.
1 ½ cups all-purpose flour
2 In the work bowl of your food processor add flour, sugar, and salt - pulse to combine. Add cold butter cubes and pulse several times until a rough dough begins to form. Add 1 or 2 tablespoons of heavy cream, just enough for the dough to come together and turn out onto a floured surface. Form the dough into a flat round and place in zip-top bag. Refrigerate dough for 20-30 minutes, until set.
1 teaspoon sugar
3 Preheat oven to 375º F. Line baking sheet with parchment.
1 tablespoon sugar 3 mint leave chiffonade
FOR CRUST:
¼ teaspoon kosher salt ½ cup butter, cold, cut into cubes 2 tablespoons heavy cream 1 egg Granulated sugar
HAVE HANDY: 14 wooden sticks 2.5 inch ring cutter
4 In a small bowl whisk one egg and reserve. Turn the dough out onto a floured surface and roll to ¾ in thickness. Cut into 2 ½ inch rounds. For the bottom of the pie, take one round of dough and gently press a wooden stick onto its surface about halfway up the round. Place 1 tablespoon of blueberry filling on dough round. Using your finger rub egg wash around the edge of the dough and cover with second round, pressing the edges with the tines of a fork to seal. 5 Brush the tops and edges of pie with egg wash and sprinkle with granulated sugar, lay on baking sheet. 6 Bake for 18-20 minutes or until golden brown. Allow pops to cool for 10 minutes before removing them from baking sheet. Enjoy!
Baker’s Tips: *If you don’t have time to make the crust, ready made crust will work and taste just as great!
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PREP TIME: 20 MINUTES BAKE TIME: 45 MINUTES TOTAL TIME: 1 HOUR 5 MINUTES SERVES: 14
INGREDIENTS:
1 Preheat oven to 250º F.
1 cup popping corn
2 On a baking sheet toast coconut slightly. Leave for later use.
2 cups finely shredded coconut
3 Preheat oven to 375º F. Line baking sheet with parchment.
1 ½ cups semi-sweet chocolate chips 1 cup brown sugar ½ cup corn syrup ½ cup unsalted butter ½ teaspoon kosher salt ½ teaspoon baking soda 1 teaspoon almond extract
4 Cover the bottom of a heavy pot with coconut oil and place over medium high heat. When the oil begins to shimmer add popping corn and cover with lid. When you no longer hear the corn popping, remove from heat. Transfer the popped corn to a large roasting pan and then place in oven while you prepare the caramel. 5 In a small saucepan combine butter, corn syrup, brown sugar and salt. Place the pan over medium high heat and stir until butter has melted. Bring the mixture to a boil and boil for five minutes without stirring. Remove from heat and quickly stir in baking soda and extract. Pour the caramel over the popcorn and toss until all the corn is coated evenly. Stir in toasted coconut. Return the pan to oven and bake for 45 minutes, toss with a wooden spoon every 10 minutes to ensure even cooking. 6 Turn the popcorn out unto baking sheets and allow to cool. In a small bowl melt chocolate chips. Drizzle melted chocolate over popcorn and move baking sheets into the freezer for 5-7 minutes until the chocolate has just set. Break up popcorn and serve. Enjoy!
Baker’s Tips: *You can use any kind of toppings you like for the layers, so don’t feel obligated to use the selected ingredients!
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Jot down your favorite moments!
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Doodle out your favorite moments!
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