These muffins were a lot of fun to make and the students loved them. To make a more adult or general fall version, nix the frosting altogether, or do a maple syrup-powdered sugar glaze (keeping them more local too). The muffins are 100% whole wheat and the flavor is enriched by lovely fall spices and molasses in lieu of white sugar.

In class, we made mini muffins and everyone was able to decorate three– one to eat in class, two to bring home. We did coconut frosting because I wanted the texture to give the witches and goblins we would be creating a creepier face. Otherwise, I cut the sugar in the frosting by 1 cup with the addition of unsweetened coconut. I had a number of students proclaim they didn’t like coconut but at the end of the day they were eating the muffins with as much gusto as everyone else.

I broke our one hour class time similar to pizza day. Monday before class I made and baked a batch of muffins (so the muffins would be cool when we worked with them). In class we made a batch of batter, which I then refrigerated for the next day’s class. Students made the frosting and were provided decorations. Most of the students worked really fast on these so I was able to take my time going over the ingredients. The following class day I baked yesterday’s batter and had the muffins ready to go.

For decorations, I split the frosting into six batches and added a few drops of food coloring. This gave the students red, orange, green, blue, black and white bases to work with. Next they mostly had dried fruit for add ons: dates, bananas, raisins, cranberries, papaya and ginger. Also, pretzel sticks, marshmallows and a few sprinkles. I told my students to work for shape, rather than a candy pile on.

In all our excitement I forgot to take photos of some of my students truly amazing creations. We had marshmallow mummies, monsters with banana chip tongues, spiders with date arms, witches, devils, ghosts, goblins, cyclops, and beautiful abstract blobs of holiday color (perhaps a Kadinsky or two in our future). Which is why above, is a picture of my classroom blackboard, rather than some fabulous looking muffins.

One of my kindergarteners approached me after class and asked how I came up with our project for the day.
“It’s Halloween week.”
“I think you’re smart because I really like these.”
“Thanks, I’m glad you had so much fun.”
“Yeah, and also, do you know how to make pumpkin pie? Because you’re going to make a pumpkin pie for my Halloween party this weekend.”
No demands. I should have suggested that since he is now an expert at muffins, and enjoyed them so much, he should make them for all his friends.

Aprons were a train wreck at the end of the week so make sure to cover up, especially with the food coloring.

Pumpkin Spice Muffins with Coconut Frosting
Makes 24 mini muffins. Bake time= 15-18 minutes.

Muffins:
3/4 cup pure pumpkin puree
1 egg
1/4 cup molasses
2 tablespoons butter, melted
2 tablespoons crushed ginger
1 teaspoon vanilla extract
1-1/2 cups whole wheat flour
2 teaspoons baking powder
1 tablespoon ground flax (optional)
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground clove
1/4 teaspoon baking soda
Frosting:
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
1 cup unsweetened coconut flakes
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
Decoration:
Black, green, orange, red, blue food coloring, assorted dried fruit and candies, etc

Preheat oven to 350F. Line 24 mini muffin cups with liners. In a medium bowl add pumpkin, egg, molasses, butter, ginger and vanilla. Stir until well combined. Sift in whole wheat flour, baking powder, flax, salt, cinnamon, nutmeg, allspice, clove and baking soda. Mix until just combined, being careful not to over mix ingredients.

Scoop batter into muffin liners. Bake 15-18 minutes, until a toothpick comes out clean. While baking, whisk together frosting ingredients. Divide frosting into small bowls. Dye one green, one orange, one black, etc. Set aside.

Remove muffins from oven. Let cool 10-15 minutes. Frost and decorate with assorted candies and dried fruit.

A few conversations with my students during butternut squash empanada week:

“Oh I don’t like this,” she says with one bite left on her plate.
“No? Because for someone who doesn’t like something you’re sure eating a lot.”
“No, no, no. I don’t like it.”

*****

“I don’t like pumpkin.”
“That’s great! Because we’re using butternut squash today.”
“I don’t know about this…”
[We finish making our empanadas.]
“This is actually good.”
“Yeah?”
“Yeah, but I still don’t like pumpkin.”
“Okay, so I guess you won’t want any pumpkin spice muffins next week?”
“Oh, no, those are good pumpkins.”

*****

“Are we making pumpkin soup? I love pumpkin soup!”
“No, we’re making empanadas.”
“I don’t know what that is. Does it have pumpkin?”
“It can, but we’re filling ours with butternut squash.”
“Butternut squash? Doesn’t that have a lot of butter in it? I’m also allergic to nuts.”

*****

“Why are we killing the brother?”
“What do you mean? We’re not killing anything.”
“You said butternut squash and pumpkin were brothers. And now we’re going to eat butternut squash.”
“I said they are related, like brothers, because they are winter squashes. They grew big and strong and delicious so we can eat them.”
“I’m not eating the brother.”

*****

“So what do you think?”
“This is actually excellent.”
“Yeah? What makes it so good?”
“Yeah, I mean, it’s like, a vegetable, so it should not be good. But, it’s like, good.”

*****

“Ummm, I really like this. Are we getting the recipe? Can I have the recipe. I need to make more of these.”
“Yes, we’ll get the recipes at the end of the year. We’ll have a whole book of recipes.”
“Okay, good. Because I like this. Can I have another?”

Butternut Squash Empanadas
Makes 24 6-inch empanadas

Empanada Dough:*
3 cups whole wheat flour
2 cups all-purpose flour
1/4 cup wheat germ (or freshly ground flax seed)
8 tablespoons unsalted butter, cut into 1/2-inch cubes
2 eggs
2 teaspoons salt
3/4 cup very warm tap water
1 tablespoon cider vinegar
Filling:
1 butternut squash (or other winter squashes, acorn, buttercup or sweet pumpkin, for example)
2 tablespoons olive oil
2 teaspoons nutmeg
1-1/2 teaspoons salt
1 tablespoon muscavado sugar (alternate: dark brown sugar)
1 tablespoon fresh sage leaves, chopped

*Note: You can alternatively use thawed pastry dough from the store

Preheat oven to 350F. Slice squash in half length wise. Scoop out seeds (reserve, wash and toast with salt for a snack). Prick the squash with a fork, brush with the olive oil. Bake 30-45 minutes until squash is soft when pricked with a fork. Set aside to cool. Turn oven to 375F.

In a medium mixing bowl sift together flours and wheat germ. Work in the butter with your hands until batter is granular. In a small bowl, whisk ONE egg with salt, warm water, and vinegar, then add to the dough. Add egg mixture to the flour and knead together a few minutes until smooth. Divide the dough into 24 portions. Roll into balls, cover, and let rest at least 30 minutes on counter.

Scoop squash into a bowl, leaving behind the skin. Add nutmeg, salt, sugar and sage. Use a potato masher to mash the squash until it’s smooth/ even in texture. Taste, add more salt if needed. (You can alternatively put filling ingredients into a food processor, puree until smooth.)

Whisk the second egg in a small bowl and set in your work area.

Working with one dough ball at a time, roll the dough on a lightly floured surface into 6-7 inch rounds, about 1/8-inch thick. Wet the perimeter of the circle with the beaten egg, then scoop 2-3 heaping tablespoons of filling just below center of dough. Fold in half, expelling air, then crimp the edges with a fork. Transfer to a baking sheet. Continue until baking sheet is full. Brush the top of each empanada with some of the beaten egg (this will help brown the dough when baking). Bake 18-25 minutes, until golden.

NOTE: Want to decorate the tops of your empanadas? Take a few of your dough balls and roll out to 1/8-inch thickness. Use miniature cookie cutters to make shapes. After you’ve applied the egg to the empanadas, top with your dough shapes.

My computer was in the shop for the past two weeks so there were no updates on the kiddies cooking (I didn’t have my recipes or photos available). But I’m back with a jazzy new computer shell (including a super crisp screen I feel like I have new glasses) with the same old hard drive/interior.

Two weeks ago my classes made pizza. Went great, the kids loved it– who doesn’t love pizza?! I heard many, “this is the best pizza I’ve ever tasted.” It helps when you’re buying $6 balls of freshly made mozzarella (and of course, when you make it yourself). I was pleased that many more than I thought were adventurous enough to try our super gourmet fig-arugula-ricotta pie (pictured during assembly above). It was a challenge to get many of them to try fresh fig in the first place, but as I say, “Rule #1 in the kitchen: Try everything. Rule #2: You don’t have to like it.” (That is, of course, unless you’re allergic.)

We made two pies. A classic tomato-mozzarella-fresh basil and the fig-arugula-ricotta. In addition to those, my 4th/5th grade class made a third pie of fresh basil-roasted red pepper-roasted eggplant (no sauce). I found a 1-hour pizza dough recipe I adapted into a whole wheat recipe. It worked great. I made the first batch of dough Monday 1 hour before class. Class arrived and made a batch of dough. We then swapped their dough (which was set aside to rise) for the dough I made and finished pizza assembly. At the end of our hour class time the dough the class made went into the fridge for the next day’s class (brought out to 1 hour before class to come to room temperature). Some admin folk were in the class taking pictures and loved the swap out, “it’s like a cooking show!” My favorite point of class was here too, but it was the students reactions: after the students made their dough I would say, “okay, now we have to wait one hour for your dough to rise, so let’s mop the floors!” “WHAT?!” “Ha! Gotcha! We have some already ready from yesterday!”

1-Hour Whole Wheat Dough
adapted from epicurious.com
Makes 1 14-inch pizza

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Add 3/4 cup warm water to a medium-sized mixing bowl. Stir in yeast and let sit 5 minutes. Brush another medium-sized bowl with olive oil, set aside. Into the bowl with yeast, sift in the flour, sugar and salt and pour in the olive oil. Knead the mixture in the bowl until smooth and sticky, about 1 minute. Transfer the dough to the olive oil coated bowl, turning so the oil covers all surfaces. Cover and let sit in a warm area until doubled in size, about 1 hour. Punch the dough down. (Here you can refrigerate the dough overnight.) Turn the dough onto a floured surface and roll out the dough with a rolling pin from the center out.

Fig & Caramelized Onion Pizza
Makes 1 14-inch pizza

4 tablespoons olive oil, divided
1 onion, sliced thin
1 teaspoon salt
2 sprigs fresh thyme, divided
2 tablespoons balsamic vinegar
2 cups arugula
8 fresh black figs, halved
1/2 large ball mozzarella, sliced
1/2 cup feta, crumbled (Recommended: Dodonis feta)
1 1-Hour Whole Wheat Pizza Dough (recipe above)

Add 2 tablespoons olive oil to a warm medium-sized skillet over medium-low heat. Add onions, salt and the leaves from 1 sprig thyme. Saute for 15 minutes until soft and just beginning to caramelize, stirring every once in a while. Add the balsamic vinegar and sauté another 5-8 minutes. Remove from heat.
Turn the oven to 400F. Roll out the dough and transfer to baking pan. Brush the dough with remaining 2 tablespoons olive oil. Sprinkle with salt and the leaves of the remaining thyme. Sprinkle the arugula over the dough, assemble the figs. Top with the caramelized onions, top with mozzarella and feta. Bake 15-20 minutes until dough and cheese is golden.
NOTE: Add procuitto to the pizza for an extra special pie.

Classic Cheese with Fresh Basil Pizza
Makes 1 14-inch pizza

1 8 ounce can tomato paste
1 teaspoon salt
1 cup fresh basil
1 large ball mozzarella, sliced
2 tablespoons olive oil
1 1-Hour Whole Wheat Pizza Dough (recipe above)

Turn the oven to 400F. Roll out the dough and transfer to baking pan. Spread the tomato sauce over the dough, sprinkle with salt and arrange the basil over the sauce. Arrange the mozzarella over top, drizzle with olive oil. Bake 15-20 minutes until dough and cheese is golden.

Last week was Mushroom Summer Rolls.  I learned that the Vietnamese translation of these rolls (and spring rolls) is technically “mixed fresh vegetables,” or something similar– so summer roll/ spring roll is interchangeable. I like saying summer roll for un-fried/fresh rolls. Spring rolls for the ones you fry. We made summer rolls.

Mixed reviews on these from the students. I laid out all the vegetables for the kids to chose whatever filling they want and I’d say 20% made solely carrot rolls. They declared them delicious though (the fully carrot rolls), so that’s a start. Some made carrot-sugar snap pea rolls. Most adventurous and some mushroom-loving souls chowed down on creativity and filled them with everything on the platter. A few in my Friday class (K/1) started making square, triangular and “people stuffed” rolls. Best not to ask on those.

Everyone enjoyed the challenge of not only rolling these, but also figuring out the correct time to leave the rice paper under water to make it pliable. There was also the aspect of sharing– only 2 bowls of warm water and one rice paper at a time.

One of my K/1 boys told happily declared he doesn’t like vegetables. “Well, what do you like?” “Mashed potatoes, white rice and chicken.” Adventurous eater. “But you ate pizza last week.” “That’s because it was pizza.” “Hmm, touché.” His roll? Rice paper rolled with “invisible” vegetables. I wonder if he’ll eat our upcoming gnocchi.

Mushroom Summer Rolls
Makes approximately 8 rolls

Marinade:
4-6 ounces mushrooms, sautéed 10 minutes in 1 tablespoon sesame oil (Recommended: Enoki or Shiitake)
1 lime, juiced & zested
1/4 cup honey
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon sesame oil
1 teaspoon grated ginger
1/2 teaspoon sirachi or other hot sauce (optional)*
Filling:
1 packet 10-12 inch rice paper wrap (Available at Specialty markets in their Asian foods section, or Asian markets)
1 bunch fresh mint (or Thai basil)
1 pint bean sprouts
1 red bell pepper, julienned (sliced thin)
1 carrot, julienned (sliced thin)
15 sugar snap peas, julienned (sliced thin)
3 scallions, sliced
1/2 English cucumber, julienned (sliced thin) (Alternatively, remove seeds and slice regular cucumber)

*Note: Ginger opens up the taste buds and has a heat of its own. Be careful adding any additional hot sauce– This gets spicy fast!

Combine ingredients for marinade, mix to combine and set aside for 1 hour, up to overnight. Fill a large mixing bowl with very warm tap water. Lay a damp paper towel in front of you as a work surface (in class we used damp paper plates). Fully submerge rice paper for 20 seconds in the water until slippery and pliable, the warmer the water the less time needed. Remove with both hands, keeping spread apart and lay out on towel. Working in just the center 3-4 inches of the rice paper circle, layer preferred ingredients, including mushrooms and a little marinade, horizontally.  Fold over the right side of the rice paper to just over center. Fold over the left side of the paper to just over center. Fold the bottom side over then push down slightly and roll to complete, keeping the ends tucked in. Continue until remaining ingredients are used.
NOTE: Use the leftover marinade as a dipping sauce!
NOTE: Other fun ingredients include shrimp, beef, lettuce, rice, radish, baby turnips, pickles, cabbage, cilantro. Add 2 tablespoons of peanut butter to marinade for a peanut dipping sauce!

Today is the close of my first week teaching. I promise every recipe I make with my students won’t have such cutesy names, but I thought it might be fun to start with one. It’s fitting though– as adults raid the leftovers I hear plenty of, “oooh, these are gooey.” (Referring to the granola.) These granola balls are not just for kids either. I made a test batch the weekend before I started and D ate them up.

This week’s exploration was cinnamon and orange zest. I had some initial “granola bars are supposed to have chocolate” and, “I don’t eat bananas.” Both were met with final approval, students clearing the plate and my, “so I guess granola doesn’t always need chocolate” and, “seems we like bananas afterall.” Teacher 2- Kids 0. (Or maybe that’s win-win, 2-2.) I even had a parent come in this week just “having to meet the teacher who uses bee pollen in a recipe.”

Only 3 injuries (okay, Friday isn’t over yet)– note to self: kindergarten might be too young for microplanes. They were all tough and not one tear was shed. (One was close until I pointed out how brave another was and how equally brave he was– fear of having a class of K-1st graders break out crying gripped me for a second.)

We’ll work on our plating in future weeks, but really who doesn’t love a healthy dose of cinnamon?!

Ooey Gooey Granola Balls
Makes about 24 2-tablespoon balls.

2 ripe bananas (aprox. 1/2 cup mashed)
1/2 cup raw honey
1 teaspoon orange zest (use an organic orange so there is no pesticide)
1/2 teaspoon ground cinnamon
1/4 cup ground flax seed (or sesame seed)
1/4 cup bee pollen*
1/4 cup unsweetened dried fruit (raisins, apple chunks, goji berries, apricots, etc)
2-1/2 cups raw oatmeal (recommended: Bob’s Red Mill 5 Grain Rolled Hot Cereal)
Cover a cookie sheet with parchment paper. Use a potato masher to smush the bananas in a medium mixing bowl. Mash in honey, orange zest, cinnamon and ground flax until well combined. Add bee pollen, dried fruit and oatmeal. Stir until evenly combined. With wet hands, scoop and roll golfball size spoonfuls (2 tablespoons) between your hands forming balls. Arrange on cookie sheet. Refrigerate 30 minutes before serving. (While waiting, make fruit salad.)
NOTE: When I make this at home I cut the amount of banana and honey and replace it with peanut butter. Also, as long as your batter remains moist and gooey you can stir in more goodies—chopped nuts, toasted seeds, coconut flakes, chocolate chip. Add ingredients at 1/4 cup intervals. Be creative and have fun!

* Bee Pollen is a natural way to address and relieve seasonal pollen allergies. Look for NYS pollen, as the flowers are more likely to be what we encounter in the city. Bee pollen is also high in protein, amino acids, and vitamins like B-complex and folic acid. (It’s the bee’s energy and food source through the winter!) It is also thought to contain antibiotic properties, helping us fend off sickness (like seasonal flu).

Zesty Yogurt-Fruit Salad
4 servings

2 cups plain yogurt
1 apple, cut into bite-sized pieces (aprox 3/4 cup)
1 pear, cut into bite-sized pieces (aprox 3/4 cup)
1/2 cup seedless grapes, sliced in half
1 teaspoon orange zest (use an organic orange)
1 orange, juiced
1 teaspoon cinnamon plus some for dusting

Mix ingredients to combine.
NOTE: Use whatever fruit you like– whatever is in season!