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Life Skills

Baking With Barb: Delicious and Delightful Cookies (FLEX Class)

Recipes will become more elaborate each week as students learn to bake oatmeal peanut butter cookies, chocolate truffle cookies, raspberry almond thumbprint cookies, and the final masterpiece - French macarons!
Barb Lund
338 total reviews for this teacher
New class
Class
No live meetings
Over 4 weeks
13-18
year olds
1-12
learners per class
per learner - per week

How does aFlexible Schedulecourse work?

No scheduled live video chats
Discussions via classroom forum and private messages with the teacher
Great if your learner prefers independent pacing or is uncomfortable with live video chat

Available Times

Pacific Time

Mon Sep 5

Sep 5 - Oct 5 (4 weeks)
Flexible Time
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Mon Sep 12

Sep 12 - Oct 12 (4 weeks)
Flexible Time
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Mon Sep 19

Sep 19 - Oct 19 (4 weeks)
Flexible Time
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Mon Sep 26

Sep 26 - Oct 26 (4 weeks)
Flexible Time
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Mon Oct 3

Oct 3 - Nov 2 (4 weeks)
Flexible Time
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Mon Oct 10

Oct 10 - Nov 9 (4 weeks)
Flexible Time
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Mon Oct 17

Oct 17 - Nov 16 (4 weeks)
Flexible Time
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Mon Oct 24

Oct 24 - Nov 23 (4 weeks)
Flexible Time
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Don't see a time that works for you?

Description

Class Experience

Students will increase their skills and confidence in baking.
I have decades of experience baking, and I continue to learn by taking classes in person and via Zoom to improve this craft.
I will send a complete recipe on Monday of each week, but please read the following information to get an idea of the ingredients and equipment/tools needed. Please note that each recipe will be unique and may require specific tools and ingredients. This will be especially important for the macaron recipe. Cookie ingredients: Oatmeal Peanut Butter Cookies: butter, brown sugar, granulated sugar, peanut butter, eggs, flour, baking soda, salt, dry oatmeal. Chocolate Truffle Cookies: butter, powdered sugar, vanilla, unsweetened chocolate, flour, salt, chocolate chips, powdered sugar, cocoa, and baking spray. Raspberry Almond Thumbprint Cookies: butter, granulated sugar, almond extract, flour, corn starch, jam, powdered sugar Macarons: egg whites, almond flour, powdered sugar, granulated sugar, cream of tartar, vanilla, gel food coloring, lemon juice/vinegar, unsalted butter, salt, cream, flavorings such as vanilla or artisan flavors (I use Amoretti Artisan). Equipment/Tools: Electric Mixer Paddle and whisk attachments (optional, but very helpful, especially for macarons) Mixing bowls Prep bowls (small bowls) Measuring cups Measuring spoons Zip lock sandwich bags Baking sheets Rubber spatula Spoon Scissors Potholders Cookie scoop (optional) Pestle (optional) Piping bags Piping tips (I use #12 & # 21) Fine strainer, sieve, or sifter Kitchen scale with gram measurement option Parchment paper or silpats 2 large mugs
No live meetings, and an estimated 1 - 2 hours per week outside of class.
* Learners will be using an oven and an electric mixer. Parental supervision or assistance may be needed depending on the learner's comfort and experience in the kitchen.
* Please be aware of potential allergens such as eggs and peanut butter

Teacher

Barb LundLoves Children, Passionate about History, Writing, & Literature, Certified Teacher, BAS, MEd
338 total reviews
688 completed classes

About Me

My classes will be taught from my home among white pines and cedars near Lake Superior in northern Minnesota. You will find me to be a warm, encouraging, and genuine person. I love teaching! Having the privilege of spending my days with children... 
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