Here is the current ingredients list. Please pay close attention to the dates. See you in class! :)

Chocolate Banana Bundles… 5/6 Through5/11
Ingredients: Makes 4 
2 Tbsp Butter (cold or room temp)
¼ C Brown Sugar
2 Medium Bananas (not green)
1 Puff Pastry Sheet
Flour (for dusting countertop)
Chocolate for Drizzle (such as Ghirardelli. You can also melt chocolate chips if you’d like)
Optional: Vanilla Ice Cream (usually served with ice cream but also delicious on its own)

Equipment and Utensils:
Cookie Sheet
Skillet
Measuring Cup
Rolling Pin
Large Spoon
Butter Knife
Parchment Paper


Frozen Berry and Yogurt Swirl Cups… 5/13 Through 5/18
Ingredients:
2 ¾ C Honey Greek Yogurt (can use any flavor, non-Greek and/or dairy free)
1 C Mixed Fresh Berries (if using frozen please have thawed out before class)
¼ C Water
2 Tbsp White Sugar

Equipment and Utensils:
10 Plastic or Paper Cups (3 ounces- like the little bathroom cups)
11 Wooden Popsicle Sticks (1 is for stirring)
Food Processor OR Blender
Measuring Cups
Measuring Spoons
Tin Foil


Cookies and Cream Cake…5/20 Through 5/25
Ingredients: Cake
2 ½ C Flour
2 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
¾ C Butter (1 ½ Sticks OR 12 Tbsp) (room temp)
1 ½ C White Sugar
4 Egg Whites
¾ C Sour Cream (room temp)
1 Tbsp Vanilla Extract
¾ C Whole Milk
1 ¼ C Chopped Oreos (about 8 cookies centers and all)

Ingredients: Frosting
6 oz Block Cream Cheese (not a spread or whipped)
¾ C Powdered Sugar
1 tsp Vanilla Extract
1 ½ C Heavy Whipping Cream
1 C Chopped Oreos (about 8 cookies centers and all)
Optional: Extra Oreos for the top

Equipment and Utensils:
9x13 Cake Pan OR 2 8x8 Cake Pans
Hand or Stand Mixer
Large Mixing Bowl
Medium Mixing Bowl
Measuring Cups
Measuring Spoons
Spatula

Parents are encouraged to supervise their child when certain utensils or equipment are being used, such as knives, blenders, the stove top and oven.