Welcome back from vacation, everyone! We’ve had a busy week back to school. This week we studied cooking utensils in greater detail by looking at examples of tools from other countries, experimenting with common baking tools in the sensory table, and making our own tools in the studio. Caitie brought in pictures from when she lived in Tanzania. The pictures were of people making and using some traditional kitchen utensils. This made us think about what we still need in our kitchen, and how we could use some of our studio supplies to make more food and utensils. We now have food-specific “stirrers” (Leo), “cook grabbers” (Murphy), trivets (or “things to put hot food on”) (Lily), recipe cards (Dylan), green tongue soup (Owen), and spaghetti and meatballs (Rowan)! We now have some new soup-specific spoons (also called an “eyeball”) (Dylan), and pipe cleaner bananas (Elli R.), grapes, cheese, and steaks! We used clay, old bolts and screws, ribbon, feathers, popsicle sticks, yarn, corks, bottle caps, and pipe cleaners to make a variety of creations. We constructed “Christmas cookies” (Rowan), “pizza” (Dylan), “popsicles” (Owen), “cakes” (Laila), and “a mixer” (Leo). It is amazing what you can create in the studio! We are impressed by the innovation and creativity of our young bakers and designers.
The sensory table was a busy place on Thursday and Friday. We experimented with a variety of kitchen tools to mix water and flour together to create different consistencies of batter and dough. We evaluated different tools and discussed which specific utensils are best for which job:
A flat rubber spatula is “good for putting on jelly, spreading things” (Ellie S.) and “scraping the bowl” (Elli R.).
A fork is good for pancake batter, good for getting lumps out. A spoon is good for wet stuff (Elli R.).
A whisk is for stirring, and it not good for thick dough (Ellie S.).
A tool for mixing bread is a wooden spoon (Kate).
The egg beater/hand mixer “gets the lumps out” (Kate), but “the dough gets stuck on the beater when it is thick” (Owen)
The pancake spatula doesn’t work because the water falls through the holes. The beater works because it is faster. I have one of these (hand mixer) and Jacob and I lick the beaters. A wooden spoon goes really slow. (Carly)
The different between batter and dough is there is more water in the batter. Dough has more flour than batter. (Dylan)
Hands are the best tool for dough. (Owen)
The whisk is good for batter. (Lily)
A hand mixer is a good tool for batter too. (Dylan)
We also practiced our 12 Days of Baking song for the concert on December 17th. We’ve finally learned all 12 days, and we’ll practice twice a day for the next two weeks! We practiced writing the numbers of the twelve days and we will use them in the concert to help us remember which number and baking project comes next. Writing the date during morning sign in has helped us learn new numbers. It was fun to write these numbers really big onto brightly colored paper.
This week, we studied gingerbread houses. Early in the week, we watched a short clip from the History channel to learn more about gingerbread houses. Did you know that gingerbread houses originate from Germany and the Brothers Grimm fairy tales? We used the ideas we saw in the video to construct our own gingerbread models in the studio. The various materials in our art studio fostered incredible designs and creative uses of ordinary items. “Gingerbread” designs created in the studio were: a tree house (Owen), jail (Dylan), villages (Carly, and Leo & Henry), house (Emmett) and a castle (Bennett). After consideration of each design and interviews with each student, we decided to build a gingerbread tree house. Building with baked goods is exactly the kind of challenge these Mountain Lions love, as it combines our expertise of building with our knowledge of baking.
On Thursday we made gingerbread dough from scratch. We followed the new recipe step by step and reviewed how we read the ingredients listed: “C” means cup, “t” means teaspoon, and “T” means tablespoon. We tried out Erin’s Kitchen Aid mixer, which is “so shiny” and “so pretty” and has fun buttons and levers to use. The dough smelled delicious as the allspice, cinnamon, ginger, molasses, and sugar whirled around in the bowl. To make our gingerbread design, we cut out cardboard to build a model treehouse. This way we would know how big our gingerbread pieces needed to be. The students labeled the parts of the treehouse, “railing, side, front, back, roof, and chimney.” Our dough stayed in the refrigerator overnight and on Friday we rolled out the dough, cut out the shapes we needed to make the treehouse, and baked them in the oven. Next week we will decorate the tree house and make the other parts we need.
We hope our gingerbread tree house will have the following items next week:
Elevator door (Owen)
Chimney (Rowan)
People to stand inside and outside (Leo)
Tree roots (Dylan)
Snow (Lily)
Window (Henry)
Red stockings (Owen)
Gumdrops (Smith)
Sprinkles (Laila)
Sides with little pieces of different kinds of candy (Dylan)
A candy bird (Carly)
Food
Pets
Door
Couch
This week we worked on our gingerbread tree house. We made icing out of powdered sugar, shorting, and water. Then, we glued our gingerbread pieces together with the frosting. Friends took turns holding the pieces in place so that the “frosting glue” would stick. We had an unfortunate collapsing roof incident and had to improvise with a new design with a flatter roof than we had planned on. Next we made lights, wreaths, trees, roots, a ladder, elevator door, and a shingled roof out of a variety of candies. It looked beautiful and delicious! We are really impressed by the self-control exhibited by students during the project…it was so hard not to lick fingers and eat the candy! But, we were able to restrain the urge and work diligently on our masterpiece. On Friday, our book buddies came by and marveled at our beautiful tree house. They were very impressed!
On Thursday and Friday, we worked on a baking project that is not for eating! We still used all the skills we have learned from baking, including: following the recipe, measuring the ingredients precisely, operating the mixer, rolling out the dough, and putting the baking tray in the oven. We made the ornaments out of a mixture of cinnamon, cloves, nutmeg, applesauce and glue. They smell amazing! We hope you enjoy hanging this special ornament on your tree. This kind or ornament should last for years to come, and Caitie still has one that she made when she was in preschool. Happy Holidays!