It was the end of the school year and I had just finished a decorating unit where students had to create a shoe box room applying the elements of design. The art teacher had just finished a Zentangle project with her students. So, we had this idea to use the last couple of school days to merge our classes together to create Zentangle cookies using edible markers. This idea was based on a Michael’s project, but adapted to fit our needs. This was a fun, easy project that students had a good time designing and eating and one I would definitely do again!
Gingerbread men are probably my favorite Christmas cookie ever since I was a child and they would be sticking out of the top of our stockings Christmas morning. Then when I became an adult, I found Black Strap Molasses and fell in love with the intense new flavor of gingerbread men I could make. Couple that with making gingerbread men clothes out of starbursts and airheads…Oh! They are just so much fun to make and eat!
I just got back from this year’s Fancy Food Show in the Jacob K. Javits Center in New York City. The Fancy Food Show is put on by the NASFT (National Association for the Specialty Food Trade).
“Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the National Association for the Specialty Food Trade events bring in more than 40,000 attendees from more than 80 countries to see 260,000 innovative specialty food products, such as confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Only NASFT Members can exhibit at the Shows, where retailers, restaurateurs, distributors and others discover innovative, new food and beverage products. The Shows are attended by every major food buying channel, influential members of the trade and consumer press and other related businesses.”
Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how to measure correctly by making this recipe. This lab also allows them to get familiar with their kitchens and lab group. Obviously this recipe or any other cookie recipe could be used to produce the same results—students proving that they know how to measure different ingredients.