School's Cool: Behind-the-Scenes Snaps from Yummy Kids April 2015 issue
Check out the behind-the-scenes snaps from the Yummy cooking class held at The Cookery Place in Bonifacio Global City. Plus, get the recipes for kid-approved dishes your little ones can do this summer!
Serves 4 to 6
Prep Time 30 minutes, plus rising time
Baking Time 20 to 25 minutes
For the pizza dough:
2¾ cups bread flour
2 teaspoons sugar
1 cup warm water
flour for dusting
pizza sauce, pepperoni, sausage, cheese, mushrooms, bell peppers, and tomatoes for topping
1 Make the pizza dough: Combine flour, sugar, and yeast in a large bowl. Make a well in the center and pour in water. Gradually mix to form a dough.
2 Transfer dough to a lightly floured surface and knead thoroughly until smooth and elastic for at least 10 minutes.
3 Place dough in a lightly oiled bowl and cover with a clean cloth. Let rise for 45 minutes or until doubled in size.
4 Using a rolling pin, flatten and stretch dough to desired shape, size and thickness.
5 Once done shaping, spread pizza sauce on top and sprinkle with desired toppings.
6 Bake pizza in the preheated oven for 20 to 25 minutes until dough is browned and cheese is melted.
Chocolate and Potato Chip Cookies
Makes around 12 cookies
Prep Time 20 minutes
Baking Time 12 minutes
1 cup all-purpose flour
1 cup potato chips, crushed finely
½ teaspoon baking powder
a pinch of salt
¼ plus 1/8 cup unsalted butter
¼ cup white sugar
¼ cup brown sugar
1 large egg
½ teaspoon vanilla extract
1 cup potato chips, crushed coarsely
¼ cup chocolate chips
1 Preheat oven to 350F. Line a baking sheet with parchment paper.
2 Whisk together flour, finely crushed potato chips, baking powder, and salt in a bowl. Set aside.
3 Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat to combine.
4 Add flour mixture to egg mixture and mix until combine. Fold in chocolate chips and coarsely chopped potato chips.
5 Shape dough into balls depending on your preferred size. Place on baking sheet and bake until golden brown, about 12 minutes.
6 Let cool on the baking sheet, then transfer to a wire rack to cool completely.
Photography by Jinggo Montenejo; Class participants: Nikei Bautista, Lara Cinco, Sofie Go, Martina Lontoc, and Juan Paolo Mendoza