Recent Posts

Nasturtium Chips
July 23, 2025

Nasturtium Chips

Nasturtium (flowers and leaves) may not be for everyone with their peppery bite & strong flavor – but the flowers are a beautiful addition to any plate and Sister Chef loves to eat them fresh from the plant! This week she decided to help me …

fresh!, Good for You, snacks
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by teacher-chef
Spiked Caramel Apple Cider
November 18, 2023

Spiked Caramel Apple Cider

Apple Cider with a bit of an adult punch is just what you want to bring a little extra fun to your fall! Easy to make by the glass, or by the mason jar – this simple cocktail is so perfect! You could even add …

beverages
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by teacher-chef
Pumpkin Pie Bars
November 18, 2023

Pumpkin Pie Bars

Pumpkin Pie – but easier to eat, and honestly …and I don’t want to start an argument – dare I say even better!?

Crunchy bottom crust. Perfectly lightly sweet, spiced, and with all the crumbs!

Ingredients/Directions

Crust/Crumble Topping

  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups old fashioned rolled oats
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • ¾ cup unsalted butter (melted and cooled)
  • 1 teaspoon pure vanilla extract

Pumpkin Pie Filling

  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ tsp vanilla extract
  • 1 ¼ cups pumpkin purée
  • ⅓ cup evaporated milk OR half and half

Instructions

Crust/Crumble Topping

  • Preheat oven to 350° F. Line an 8×8 baking dish with parchment paper and set aside.
  • Mix together flour, oats, salt, baking soda, and sugars. Mix well. Combine melted butter and vanilla. Add to mixture, then stir with a spoon until mixture is moist and small clumps form.
  • Gently press HALF of the mixture into prepared baking dish and bake at 350° F 15 minutes. Set aside remaining crumble mixture while the crust bakes and you prepare the filling.

Pumpkin Filling

  • Whisk together filling sugars, pumpkin pie spice and salt. Add in egg, egg yolk and vanilla, and stir until blended. Mix in pumpkin, then evaporated milk.
  • Pour mixture over baked crust (it’s okay if it is still warm). Return to oven to bake 15 minutes.
  • After 15 minutes, remove bars from oven and sprinkle remaining oat crumble mixture over top. Break any big crumbles into smaller pieces.
  • Return the bars to oven to bake about 20 minutes longer. Bars are finished when the crumble top is golden and center only jiggles slightly. Allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer. Once totally cool, cut into squares. Store in the fridge.
pie, sweets, Thanksgiving
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by teacher-chef
Baked Apple Chips
October 22, 2023

Baked Apple Chips

Crisp Apple Chips for a fraction of the cost and a multiple of the flavor!

fresh!, Good for You, Kid-Friendly, snacks, sweets, Vegetarian
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by teacher-chef
Kale Chips
May 17, 2023

Kale Chips

“KALE CHIPS!!!!!” Not a normal thing to hear preschool/elementary aged kids shout with excitement, but when you introduce and make healthy foods a normal part of life; than it’s normal in our house! Fresh Kale Bunches OR Fresh Pre-Chopped Bagged Kale work if you don’t …

fresh!, Good for You, snacks
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by teacher-chef
Peanut Butter stuffed Chocolate Cookie
December 23, 2022

Peanut Butter stuffed Chocolate Cookie

Chewy Cookie with a slight Crunch and loaded to the max with smooth Peanut Butter center. When you enjoy fresh from the oven these will literally melt in your mouth!

Teacher-Chef double chocolate peanut butter cookie

Chocolate stuffed Peanut Butter Cookies

  • 1/2 Cup Creamy Peanut Butter
  • 3/4 Cup Powdered Sugar
  • 1 1/2 cups Flour
  • 1/2 cut (dark) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter (room temperature)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup (optional) mini chocolate chips for topping)
  1. Make your Peanut Butter Filling …mix together the peanut butter and powdered sugar until combined. Roll into 12 Tablespoon sized balls & set on wax paper and pop into the freezer while you make the dough
  2. Using a stand mixer with the paddle attachment – beat the butter and both sugars together until creamy and pale. Then, mix in the egg and vanilla extract. Beat well to combine.
  3. Add flour, cocoa powder, baking soda, and salt to the bowl and gently whisk before adding into the wet ingredients. Beat until the dough forms.
  4. Use a large cookie scoop to scoop out 12 portions of chocolate cookie dough. Flatten a chocolate dough ball and add a peanut butter ball to the center. Shape the chocolate dough over the peanut butter filling, covering it completely and roll into a ball. Continue until all cookies are shaped.
  5. Place cookies onto a lined pan and chill in the refrigerator for at least 30 minutes. (NOTE – at this point you could even pause. These cookies can be covered and frozen or stored in the fridge for up to a day before you are ready to bake. If baking from frozen, add another 2 minutes to the bake time).
  6. Pre-heat the oven to 350 F. Line a baking sheet with a silicone mat or parchment paper.
  7. Arrange 6 chilled cookie balls onto the baking sheet. Bake for 12-15 minutes. Remove cookies to a cooling rack and top with a few mini chips while still hot. Repeat with the remaining dough.
Teacher-Chef Peanut Butter Stuffed Double Chocolate Cookie
chocolate, cookies
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by teacher-chef