I have a grocery purchasing problem I think most FaCS teachers can identify with. When shopping for groceries I think to myself, "Nah, I have plenty of cocoa at school." Then I get to school and I am completely out of cocoa. Meanwhile there are four cans in my pantry at home.
Well, that happened, and I discovered it only minutes before my first class. A quick Google search brought up this recipe and thankfully it turned out wonderfully.
Some other adjustments...
- My students have recently learned about how cooking changes food. In addition to observing how awesome my classroom smelled (lots of beggars coming in from the hallway) we talked about the difference between conduction and convection. Cookies baked in the oven would require a preheated oven and about ten minutes to cook. Ours were made in small batches but only cooked for two minutes.
- This was a great review of measuring skills. It includes stick method, cracking eggs on a flat surface, flour, brown sugar, liquid in a measuring spoon, and dry ingredients in a spoon.
- The new recipe uses more than 50% whole grains.
As you can see from the Instagram feedback my students were quite smitten. Many parents are going to be happy to find a new use for their waffle iron and kids excited to bake.
