2023 Kids Summer Camp Recipes

Thanks for booking Summer Camp with Le Dolci Culinary Classroom!

How do I get ready for class?

For in person Classes bring - yourself and your creativity.

For Online Classes - review the tools list and measure out your ingredients before class.

Have a question?

Email us at classroom@ledolci.com

xoTeam Le Dolci

Blondies

Yield: 8x8 baking pan or 16 pcs

Ingredients:

½ cup vegetable oil
1 ⅓ cup light brown sugar packed
2 eggs
1 teaspoon vanilla
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅛ cup of sprinkles

Instructions:

Preheat the oven to 350 degrees F. and grease an 8x8 pan.
In a medium-sized mixing bowl, stir together the oil and sugar until no sugar lumps remain.
Add the eggs and vanilla and mix well.
Add the flour, baking powder, and salt, and mix until blended.
Pour into your 8x8 pan, add sprinkles of your choice and bake for 30 minutes. Allow to cool completely before cutting and removing from the pan.

Classic Chocolate Chip Cookies

Yield: 16 - 20 pieces

Ingredients:

¾ cup or 170g butter
¾ cup or 150g brown sugar
½ cup + 3 Tablespoons or 110g sugar
1 Tablespoon Vanilla
2 eggs
1 tsp salt
2 cup + 3 Tablespoons or 260g flour
1 tsp baking soda
1 + ½ cup or 210 g chocolate chips

Instructions:

Preheat the oven to 350 F.
Cream butter and sugar together.
Add egg and vanilla and mix until combined.
In a separate bowl mix together flour, salt, and baking soda. Add these dry ingredients to the butter mixture in 2 rounds.
Add in chocolate chips and mix until combined.
Scoop about 2 tablespoon size of a ball and place on cookie sheet, leaving 1 ½ inches in between each cookie.
Bake for 8-12 mins at 350F.
Let cool on the tray before Enjoying.

Rugelach

Yield: 12 cookies

Ingredients for the cookie:

55g or ½ cup cream cheese, room temperature
55g or ¼ cup unsalted butter, room temperature
12g or 1T white sugar
60g or ½ cup flour

Ingredients for the filling:

26g or 2 T white sugar
13g or 1t Brown sugar
4g or 1 tsp of cinnamon
40 g cocoa powder
An egg for egg washing

Instructions:

In a large bowl, using a wooden spoon, cream butter and cream cheese. Add 12g of white sugar and add flour and mix until combined. Do not overmix.
On a floured surface, roll the dough into a ball. Wrap in plastic and let it rest in the refrigerator for at least an hour.
In a small bowl, mix 26g of white sugar, 12g of brown sugar, 40g cocoa powder and 2g cinnamon.
On a floured surface, roll the dough into a 20 cm circle.
Spread the melted butter onto the circle of dough along with the cinnamon mixture.
Cut the circle into 12 slices like a pizza. Roll up each slice starting from the thickest side of the slice.
Place each rugelach onto a baking sheet lined with parchment paper.
Preheat the oven to 350F.
Brush each rugelach with the egg wash.
Bake for 15-20 minutes.

Scones

Yield: approximately 12 scones

Scones:

3 cups of All Purpose Flour or 361g
⅔ of a cup of sugar or 132 g
1 tablespoon of baking powder or 12g
¼ teaspoon of kosher salt
⅔ of a cup cold unsalted butter or 142g
2 cups or 340g any fruit and or nuts, your choice
1 cup heavy cream or 242g
1 large egg with a touch of water for egg wash

Instruction:

Preheat your oven to 400°F with racks in the upper and lower thirds. Line your baking sheet with parchment paper.
In a large bowl whisk together the flour granulated sugar baking powder and salt.
Grate the cold butter into the flour mixture and toss until the butter pieces are coated with flour. Add the fruit and nuts and toss of choice and gently to combine.
Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine. Then gently need to ensure everything is evenly moistened.
Scoop ¼ cup mold of the dough onto the prepared baking sheets leaving at least 1 inch between them.
Brush the tops of the scones with egg wash. Bake the scones, switching the sheets from front to back in top to bottom at the halfway mark, for 20 to 22 minutes until the tops and edges are golden brown. The scones can be served warm or at room temperature.

Morning Buns with cinnamon buttermilk glaze

Yield: 8 buns

For the buns:

2 ¼ cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon baking soda

1 teaspoon table salt

1 stick unsalted butter, cold

¾ cup heavy cream, or you can

substitute buttermilk

For the filling:

½ stick unsalted butter, melted

¾ cup light brown sugar

1 tablespoon cinnamon

½ teaspoon table salt

For the Glaze:

This makes a lot of glaze – feel free to

prepare only half . . .

2 cups confectioners’ sugar, sifted

4 tablespoons buttermilk

¼ teaspoon cinnamon

To make the buns:

Grease an 8-in-by-2-in round cake pan with non-stick cooking spray or softened butter.
Line with parchment paper and grease again.
Add the flour, baking powder, baking soda, and salt to a medium bowl.
Grate cold butter into dry mixture
Slowly add the cream, mix with a fork until the dough looks crumbly then dump the dough onto the work surface and using your hands, bring it together into a large mass. Knead the dough once or twice.
Roll it out, into a rectangle, with the long side closest to you, lightly flouring as necessary. Now, fold the dough like you would a business letter. This fold makes for flaky layers. Lift one of the short ends of the rectangle and fold it about ⅔ of the way over the rectangle. Lift the other short end and fold that over in the other direction. Rotate the rectangle so the long side is closest to you again, and roll it out into a 14-inch-by-9-inch rectangle. Let it rest while you make the filling.

To make the filling:

Brush the melted butter onto the dough and then combine the remaining butter with the sugar, cinnamon and salt, stirring to combine.
Spread the filling over the dough, almost all the way to the edges.
Starting from the long edge of the rectangle closest to you, begin rolling up the dough, until a tight log is formed. Pinch the dough with your fingers to seal-in the filling along the length of the log.
Cut the dough into eight equal pieces and place them cut side-up in the prepared pan. Place in the freezer for one hour.
Meanwhile, preheat the oven to 350-degrees .Bake the buns for 25 to 30 minutes until the tops of the buns are nicely browned and if you stick a toothpick between two of the buns, it comes out clean. Invert the buns right side up onto a serving plate and make the glaze.

To make the glaze:

Whisk the sugar, buttermilk, and cinnamon in a small bowl.
Once smooth and thick, spoon over the buns, spreading the glaze so it drips (decoratively) down the sides of the buns. Serve immediately

Homemade Pasta

Feeds 2 adults

This fresh homemade pasta is SO delicious and easy to make! Serve it simply with olive oil and Parmesan cheese, or use your favorite pasta sauce.

Ingredients

2 cups all-purpose flour, spooned & leveled
3 large eggs
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil

Instructions

Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller or roll by hand to get your desired shapes.
Cook the pasta in a pot of salted boiling water for 1 to 2 minutes, Until pasta floats to the top of the water.
Serve with your favorite sauce, enjoy!

Notes

Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days.

Cake Recipe

Yield: 1 x 6’’ cake

Equipment:

large straight edge or offset spatula
bowls to warm buttercream

bendy spatulas/spoons
sharp paring (small) knife
scissors
whisk (recommended)
cake turntable (recommended & optional)

Vanilla Cake Ingredients:

160g or 1 ⅓ cups of all-purpose flour
2 tsp of baking powder
¼ tsp of salt
2 Eggs at room temperature
120 ml or ½ a cup of oil
150g or ¾ of a cup of granulated sugar
1 ½ tsp of vanilla extract
150 ml or ⅔ cup of milk at room temperature

Ingredients for the Buttercream:

2 cups or 400g of granulated sugar
4 Egg whites or 1/2 cup or 120g of Egg whites
2 pounds or 2 cups or 908g of Butter (soft and unsalted)
2 teaspoons of vanilla

Instructions for Vanilla Cake:

Using the cake pan, trace the bottom onto parchment. Cut 2 parchment circles. Place circles in the pan so that it lines the bottom. Using 1 teaspoon of butter, grease the sides of the pan.
Move the rack into the middle position of the oven. Preheat the oven to 325F.
In a medium mixing bowl, combine the flour, baking powder and salt, mix together with a whisk and set aside.
In a separate mixing bowl, mix together the oil and sugar until it is well combined.
Whisk in the eggs one at a time, beating well after each addition. Stir in the vanilla.
Alternate adding the dry ingredients and milk, folding together with a spatula between each addition. Mix the batter until combined. Be careful not to over mix, which will lead to a tough dense cake.
Bake the cake for approximately 20-25 minutes. Each oven at home is different. Use your oven light to check in on the cake, instead of opening and closing your oven door.
Cakes are done when you test your cake with a toothpick in the center and it comes out clean. Let the cakes cool on the counter in their pans. Once fully cool, you can remove them from the cake pans, wrap in plastic wrap and store in the freezer. Do not stack soft cakes.

Instructions for Swiss Meringue Buttercream

In a large bowl over a double boiler on medium to high heat, combine egg whites and sugar.
Slowly whisk the mixture together until sugar begins to melt and egg white becomes frothy. Be careful of hot steam from the double boiler. I like to wear oven mitts while mixing.
The mixture is ready when the sugar is dissolved (no gritty sugar). The mixture will also be much more runny from when you started the process of cooking.
Transfer the mixture to a bowl of a stand mixer fitted with a whisk attachment. Starting on medium low, mix until mixture has cooled down.
Once there's no visible steam coming from the mixture, turn the mixer to medium-high speed and continue mixing.
The mixture will triple in volume and will become white, fluffy and glossy. You can now add the butter.
Add softened butter gradually and whip until incorporated, then add the vanilla or the flavours of your choice.
Flavour the buttercream however you like, whip in extract, melted chocolate, fruit purees or even Oreo crumbs, let your creativity shine!!!

American Buttercream

Yield: Enough buttercream to stack and mask a 6” round cake