I promise I will post some pictures of the "games gang" this coming week! We have been very busy learning how to challenge ourselves, and each other with lots of games from Think Fun and other similar learning game companies. Here are some of the games we have really enjoyed playing so far this season (click on the name and you can see how it is played):
On top of learning three new songs: Halloween, Clouds and a technique exercise; this past week we worked on learning our "A, B, C's" on the keyboard. We also reviewed our fingering for C, D, and E keys and the black keys. We are now able to identify and tell the difference between a half and quarter notes; and can play both on the piano.
We definitely got our sweet tooth on in Eats Club this week! We made three yummy recipes that would be delightful to serve to guests if you have your own Halloween party.
It was a "cooking free" class - we only used the microwave to melt butter and white chocolate. The kids got to use an electric mixer, measure, stir, stick, and squish their way to the final results. We made chocolatey "Witches Hats," "Candied Corn" white chocolate popcorn, and "Candy Corn Cheesecake." I have shared all of our recipes below.
This week we learned that it can take a lot of food coloring to tint even a pastel color in cheesecake because of the density of the ingredients.
Josie was the star kitchen helper this week!
Chocolate Witches Hats
1 pkg fudge
tube/can of orange frosting
Turn the fudge
cookie, chocolate side up, make a ring of orange
frosting around center the opening. Place unwrapped kiss over the frosting, press until a
bit of frosting makes a “brim” for the hat!
Candy Corn Cheesecake
1 cup graham
3 Tbsp sugar
¼ cup melted
8 oz cream
1 cup sour
softened cool whip
1 can spray
Clear cocktail cups or ½ pint jars, hand mixer
graham cracker crumbs, sugar and melted butter in a small bowl. Place 2 Tbsp of
crumbs in each cup/jar. Press firmly with a spoon. Refrigerate for 30 min.Beat cream cheese until smooth, add sugar and mix
well. Next add sour cream and vanilla. Mix well. Then fold in the Cool Whip.
Place topping in 2 bowls. Add orange food coloring in one and yellow in the
other. Spoon yellow cheesecake into cups, then orange cheesecake. Refrigerate
for 2 hours. Top with whipped cream and garish with a piece or two of candy
Super Easy “Candy Corn”
1 Bag Natural
Popcorn (not buttered)
1 package vanilla candiquik (found near chocolate chips)
¾ cup candy corn
bag of popcorn in microwave. Once cooled, place popcorn in a large bowl. Melt candiqiuk in microwave (according to directions) and pour melted chocolate on top of the popcorn. Add candy corn and stir until combined. Pour candy "corn" mix onto wax paper. Add sprinkles on top. Allow to harden, then break apart to serve.
This week we transferred the best of our design ideas onto the bottoms of our skateboard decks that had been sanded and double-primed over the weekend. We used artist-quality acrylic paint to add color to the designs.
The kids learned the phrase "just a dab will do ya" in how much paint to squeeze onto their palettes!
Here are the results of painting our first coat onto the boards:
It was a magical first couple of weeks in Wonders of Water Club! Students were able to do many interactive experiments that produced gasps of amazement, huge smiles, and excitement for whatever Mrs. Bartho had planned next!
During the first week together, students figured out how to create a rainbow's worth of colors while enjoying the warm fall weather. Those same water jars became a whimsical musical instrument as the students played the rims. Students were amazed that they could insert a pencil into and back out of a bag of water without losing a drop!
The second week provided a chance to challenge how we think about liquids by creating a goopy goo with water and corn starch. It appears solid - a spoon can bounce on the surface, but scoop some up, and it will pour back into the bowl! They also had a chance to learn about cyclones and whirlpools with their glittery tornado bottles. And, finally, they were able to see how some liquids can produce enough gas to inflate a balloon!
We had a great time in week 2 of EATS Club this week! We created "healthier" treats made with foods we know in a new way. We started with Mummy Dogs made with hot dogs wrapped in cresent roll dough cut into thin strips. Then, we made our own hummus for the Pumpkin Patch Dippers. The "pumpkins" were cleverly created using carrot medallions, Italian parsley and green onions.
Fun Food Fact of the Week: The cumin we used in our hummus came from a spice farm I had visited on the island of Zanzibar. The kids decided that the smell of cumin reminded them of tacos – I agree!
One of the highlights of the day: Getting to help run the dishwasher, and using the squeegee to clean the dish area of the kitchen!
The recipes for this week's treats are listed below.
1 can garbanzo beans (chickpeas)
¼ cup olive oil
1 Tbsp lemon juice
1 tsp cumin
1-2 large carrots
1 small bunch parsley
1 small bunch scallions (green onions)
Special supplies needed:
Can opener, short food skewers, food processor
make hummus, use a food processor to blend first four ingredients together until smooth and creamy. For the pumpkins: peel a large carrot and cut it into ¼” thick coins. Slide a piece of parsley onto a toothpick, then skewer each coin. Thread a sliced green onion stem onto each toothpick. Serve the “pumpkins” on a plate of hummus. Enjoy!
1 package (6-8) beef hotdogs
1 can of cresent roll dough
Special supplies needed:
Pizza cutter, parchment paper, baking sheet
Roll out dough on parchment paper. Use a pizza cutter to slice into thin strips. Cut two slices into each side of a hot dog to form arms, one at the end to form legs. Wrap hot dog "bodies" in dough, place on a parchment paper
lined baking sheet and bake at 350°F for 15 minutes. Serve warm with ketchup, mustard or cheese dip!
Yummy apples treats were the theme for the first week of the EATS club! We started with a warm Apple Crisp Pizza. The kids loved using the apple corer - especially, when they got to eat the peels and the juicy end pieces! They all gathered around to see it come out of the oven!
We learned a new french term: á la mode (with ice cream); and knew we needed to try it out with this recipe! We got so excited to eat it, that we forgot to do the caramel drizzle! I know you'll want to try it, too, so I posted the recipe below.
Next, we made Mini Caramel Apples! Sometimes a whole caramel apple looks so delicious, but is just too much to eat in one sitting. So, these little marvels are just the ticket to yummy fall fun! The kids struggled a little operating the melon ball tool - but were fascinated by the "holey apples" that they got to snack on afterward. We used colorful sprinkles and mini chocolate chips as a base for the caramel-dipped apples. I have included the recipe below.
Apple Crisp Pizza
Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground Cinnamon
4 medium apples (Gala, Fuji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
1/2 cup all-purpose
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened
1/2 cup caramel topping
Preheat oven to 350 degrees.
Roll pastry to fit a 12” pizza pan; fold under
edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the piecrust to completely cover it. For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples. Bake at 350° for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.
3-4 Large tart
Bowl of cold
pan and liners
Wash and dry apples. Line mini cupcake pan with liners, sprinkle some candy sprinkles or nuts in the bottom of the liner, just enough to cover the paper. Fill a bowl
with cold water and add lemon juice for a “fruit bath.” Use the melon ball to cut through the skin and make round scoops of apple. Place apple “balls” in the lemon water to prevent browning. When all balls are made,
removed from lemon water and dry with paper
towels. Insert popsicle sticks on skin side of ball. Heat caramel in microwave safe bowl until almost
melted, stir to complete melt (should be slightly
thick, but still come off of the spoon). Dip apple balls
into caramel, twirl ball over caramel dip to remove
excess, then place in liner. Caramel will “capture” the
sprinkles as it sets! Refrigerate for 30 minutes to
help caramel release from liner paper.