Peanut butter cups

So we are now entering the Fall and our phones are ringing off the hook!! We are practically booked for the month of September.... Cooking parties are a big hit with kids, teens and adults!!! I wanted to share a fun recipe with you to help bring in the fall at home. Enjoy!

The Real Peanut Butter Cups

3 ½ to 4 Cups of Powdered Sugar

2 Cups of Peanut butter (smooth or crunchy)

1 ½ cups vanilla wafers

2 ¼ Sticks of Butter (you can use salted or unsalted)

**Bag of chocolate chips, melted (white or dark)

Method:

1.    Melt butter in Microwave.

2.    Put bag of Vanilla wafers in food processor and make into fine crumbs.

3.    Mix powder sugar, peanut butter, vanilla wafer crumbs, and butter in a bowl. Mix until well combined set aside.

4.    Melt the bag of chocolate chips in a bowl over a pot of simmering water, stirring every 30-40 seconds until smooth, be careful not to burn chocolate.

5.    Place mini cup cake cups in mini cupcake pan;

6.    pour a dab of chocolate in mini paper cupcake cup.

7.    Roll small amount of peanut butter mixture into a ½” to 1” ball using the palm of your hands, place into chocolate cup, chocolate may rise up on sides.

8.    Place another dab of chocolate on top of mixture

9.    Place in Fridge for 25 min, or in Freezer for 10-12 min (if you just can’t wait)

10.Place a spoonful inside of each cup. Let chocolate set inside, and then enjoy the best PB cups you ever had.

**You can even paint the inside of the cupcake cups with chocolate, let it cool then place the peanut butter in it and proceed)

Cooking Camp, Fairfield county CT

We are approaching our last week of cooking camp!!!! You can have your child join for this last week. We are having an open enrollment, we will have it open for 4th to 8th grade..... Come and join us, it's Grilling week! Call 203-347-8225

Kids Cooking Camp

Camp these past two weeks was sooooo much fun! We had Breakfast foods for 3rd to 5th grade and 6th to 8th grade. They created such great foods like, mushroom and artichoke frittata, cranberry-almond french toast with cinnamon cream, Strawberry cram puffs, Fillo wrapped apples with maple cream. We still have a few sessions left. YOU need to sign up now. Next week we have international foods then its on to summer grilling.

Cooking Camp, Fairfield county CT

Summer camp is starting July 18th, in Stamford CT, we still have spaces available.. You have to contact us now to join our cooking camp.
www.thekiddiekitchen.com
info@thekiddiekitchen.com
203-347-8225

Camp, Stamford CT

www.thekiddiekitchen.com 

203-347-8225

Summer Camps Summer 2011

Price is  $290 per session, please sign up immediately because they fill up fast and we only have 12 spots per session.

Will include everything your child needs to learn successfully in the kitchen.

I am Chef Neena Perez and have been teaching cooking techniques for seven years and camps for kids for four years now and have been featured in the Norwalk Beat magazine, CT magazine, and education notebook on channel 12 twice.

The dates are:

Breakfast Fun – Grades 3^rd – 5^th July 18-21 from 9-1pm

Breakfast Fun – Grades 6^th - 8^th July 25-28 from 9-1pm

International Cuisine Grades 3^rd – 5^th August 1-4 from 9-1pm

International Cuisine Grades 6^th – 8^th August 8-11 from 9-1pm

Summer Grilling Fun Grades 8^th – 10^th August 15-18 from 9-1

Summer Grilling Fun Grades 6^th – 8^th  August 22-25^th from 9-1

Lemon Butter Sauce

So my husband tells me at 8pm tonight that he wants pasta and breaded chicken with a butter sauce, but not a greasy butter sauce but a creamy butter sauce!!! Excuse me at eight at night. I'm not tiered, why not?

So i took some chicken breast, sliced the breast in half to make it thinner, dipped it in melted butter and then put it right into the italian bread crumbs, onto a pan for 25 minutes in a 350 degree oven.

I took out my stainless steel sauce pan and put 1&1/4  cup of dry vermouth, 2 lemons(peeled and cut into quarters) 1 shallot,minced  3 cloves of garlic minced and cooked that down for about 4-5 minutes, then i added 1 cup of heavy whipping cream and whisked it together for about 5-6 minutes, then slowly added 2 sticks of butter, whisked all of that together until a creamy consistency about 8minutes, took it off the fire and strained it into a bowl to remove the lemon chunks and seeds. Let it cool just for about 3 minutes to thicken up a bit. Poured it over pasta and chicken, and oh my goodness it was like magic! GONE! my family left nothing but the crumbs in the pan where the chicken was cooking...

Try it! it is sooooo yummy! Let me know if you do!
Chef Neena

Education Notebook.

The kiddie kitchen is on Education Notebook on Channel 12 in fairfield county CT. We are discussing our wonderful summer cooking camp for kids from 3rd grade to 10th grade. We are excited!
Cooking with kids and young adults can help impact them for the rest of their lives and give them the life skills they need.