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Dessert Camp: Decadent Brownies and Amazing Pumpkin Bars: Gluten and Wheat Free
In this two class camp, learners will be baking their favorite healthy desserts. They will also be learning healthy substitutions to help keep insulin levels low. All recipes in this camp are low in sugar, are flour, gluten and delicious.
9 total reviews for this teacher
Completed by 3 learners
There are no upcoming classes.
Twice per week
over 1 week
learners per class
per learner - per class
How does a "Multi-Day" course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
How Outschool Works
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Learners will need basic kitchen skills such as preheating the oven, lining dishes with parchment paper and be aware of how to use an oven safely. Previous baking experience is recommended but not required. If your child does not know how to operate an oven please be near by for assistance. Learners are encouraged to share about their previous learning experiences, come up with ideas on how the recipe can be modified, share ideas of different ways to serve their dish and incorporate math...
Students will improve their knowledge of baking and learn how a few substitutions can make a dish a healthier option.
Day 1: Brownies Ingredients: 2 Eggs, large (room temperature) 1/2 cup Almond flour 1/2 tsp Baking powder 1/4 cup Cocoa powder, unsweetened 2 oz Dark chocolate chips 1/2 tsp Sea salt 1/2 tsp Vanilla extract, pure 1 stick Butter, unsalted (Melted) 3/4 cup Powdered erythritol or sugar Optional: To make a chocolate drizzle, 1/4 cup dark chocolate chips with 1 tsp of coconut oil. Supplies: Large mixing bowl Medium size Mixing bowl Microwave safe small bowl Silicone baking mat or Parchment Paper 8X8 cooking dish (glass is preferred but not required other baking dishes will vary the baking time) Spatula Wooden or Plastic Spoon 1/2 Cup Measuring cup 1/4 Cup Measuring Cup 1/2 teaspoon measuring spoon 3/4 cup measuring cup Fork or toothpick to check the brownies Day 2: Pumpkin Bars Cake Layer Ingredients: 5 eggs, beaten 1 cup extra virgin olive oil 1 cup monkfruit sweetener or whatever sugar or sweetener you prefer 1 cup pumpkin puree 2 cups almond flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon Pink Himalayan sea salt (optional) 1 teaspoon pumpkin pie spice - I've had many people like to add pumpkin spice for a little extra pumpkin kick! Greasing agent of choice Frosting Ingredients: 16 ounces cream cheese, softened 8 tablespoons butter, softened 1 cup powdered Lakanto golden monkfruit sweetener 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1-2 tablespoons unsweetened almond milk Cooking Supplies: Large mixing bowl I measuring cup 1 teaspoon measuring spoon 1 tablespoon measuring spoon 1/2 teaspoon measuring spoon (18x13) baking sheet.
2 hours per week in class, and maybe some time outside of class.
Parent discretion is advised. If you know your child needs assistance please be near by to assist them. There is a risk of your leaner burning themselves from the oven if they do not know how to use one. This recipe contains eggs and nut flour. If your child has a nut or egg allergy this class is not recommended for them.
Jessica CloudI Love Making Learning Fun!
9 total reviews
15 completed classes
Hello! I am so excited to have fun with your children while learning. I have a double Bachelor’s Degree in Marketing and Management. I am a retired Vice President of a bank. After having my precious girls now ages 3, 8 and 10.. I decided to leave...