Williams Sonoma Kids’ Cooking Class Recipes

Instructions

• In a food processor fitted with a blade attachment, break up graham crackers and pulse until you've crushed everything to dust.
• Next, poor graham "dust" into a bowl for coating.
• In the same food processor with the very same blade, add all of your other ingredients and pulse/puree until a fine paste forms.
• Shape paste into quarter-sized balls using a small cookie scoop (or watch our video to see what we did with what we had on hand).
• Coat balls in graham "dust", store in an airtight container in the fridge and enjoy as needed.

Instructions

For the No Bake Brownie Base

• In the bowl of a food processor, combine the raw walnuts, 1 1/2 cups dates (reserve the last 1/2 cup and use as needed to thicken), 3/4 cup of the cocoa powder, and half the salt.
• Blend until nuts are completely ground and there are no lumps, pulsing as needed to pull down any stragglers.  
• Next, add hot water 1 Tbsp at a time while the machine is on and processing, continuing to add water until you form a thick paste.  *Too thin and the base will have too much liquid and not firm up properly so remember you can always add but you can't take away.  At this point if you've accidentally made your base too thin, add that 1/2 cup of reserved dates!
• Once mixture is done, allow to rest for a few minutes while you work with your pan:
• Pull out two sheets of plastic wrap and spray each on one side with cooking spray. 
• Place one sheet into the bottom of a square brownie pan and press to form into the pan.  *If you have trouble with this step, spray some cooking spray under the plastic to help it stick to the pan.
• Lift up your food processor and place your finger underneath the bowl and into the hole of the blade.  This will keep it in place while you spoon out the base mixture.
• Empty the base mixture into the brownie pan on top of the plastic and place the extra sheet of oiled plastic on top.  Press gently to smooth out the base and spread to the corners of the pan.  Make sure the base is level and smooth, then remove the top layer of plastic and reserve.
• Return your food processing bowl to the stand, replace the blade (it's ok if a little bit of the mixture is still sticking to the blade and/or bowl) and add the Ganache ingredients:
• Place your scooped avocado, coconut oil, the 1 1/4 cups cocoa powder, the rest of your salt, and 1 cup pitted dates into the processing bowl.  Blend until smooth and repeat the process as above, adding hot water little by little until everything comes together and looks smooth and spreadable.  At this stage you can add maple syrup for extra shine and sweetness, but that's optional if you'd like to keep added sugars out of this dessert.
• Spoon out ganache and spread on top of the base mixture.
• Cover loosely with that oiled piece of palstic wrap you reserved and place in the fridge to chill for at least 2 hours, preferably overnight.
• While you're waiting for your brownies to chill (and firm up), toast your walnuts for garnish if desired using this recipe.
• Te serve, remove top layer of plastic wrap, sprinkle with nuts, and slice into triangles or squares.  This can be served at room temperature or still cold, but we recommend enjoying cold since they are easier to handle!

Instructions

• Add eggs (all if possible) to a large stock pot filled with cold water.  Bring to a boil, and once water is at a boil, set a timer for 8 minutes.  Once 8 minutes is up, drain off hot water and replace with cold water and ice to chill eggs and help their shells come off more easily.  Peel the eggs (little hands can help!) and chop.
• Combine mustard, mayo and vinegar in a bowl with 1 tsp honey or agave to start.  Add salt and pepper and mix thoroughly.
• Add to a large bowl with chopped eggs and add pickles (chopped), shallot, and dill.  
• Mix gently with a spoon to combine and serve over a bed or romaine lettuce cut into ribbons.

Instructions

• Begin by heating a large soup pot over a medium flame on the stove.
• Add vegetable oil just to coat the bottom of the pan.
• Cover and let heat for 5 minutes.
• Uncover, add kernels to coat bottom of the pan plus a bit extra.  Shake pan to distribute kernels evenly.
• Cover and allow popcorn kernels to pop slowly.
• Remove from heat once kernels begin to pop less steadily.  (This will prevent burning.)
• In a large bowl, pour out popped kernels in three batches, drizzling in melted butter (or oil) and sprinkle with salt.  
• Once all popcorn has been poured into your serving bowl, shake slightly to spread out the yummy salt + butter flavoring and serve hot.
• If storing extras in a plastic bag, wait until the popcorn is cooled completely so as to prevent sogginess!

Instructions

• In a large bowl, combine eggplant with 2 tsp salt and toss.  Allow to sit for 20 minutes. Drain off any liquid that has gathered in the bottom and rinse salt off.  Pat dry with a paper towel.
• Working with 2 Tbsp olive oil at a time, work in batches in a large skillet set over medium-high heat to brown both sides of each round of eggplant, zucchini and yellow squash, about 2-3 minutes each side.  *This step seems arbitrary but it is very important! Remember to add olive oil as needed to the skillet. Remove all browned veggies to a bowl to allow juices to gather in the bottom. You will use these juices so don’t throw them away!
• Preheat oven to 375 F.
• Next, in the same skillet add more olive oil if needed and saute garlic and onions together, adjusting the heat to medium.  After 5 minutes, add tomatoes and bring to a boil, then remove skillet from heat. Add salt and pepper.
• In a large baking dish, layer eggplant and squash in three layers, making sure to pour ⅓ of the tomato sauce on top of each layer as you go.  Top with remaining liquid from the bottom of the bowl.
• Place in the oven and bake until bubbling, 25 minutes.
• Remove from oven, sprinkle with torn basil and serve hot with crusty bread if desired.

Instructions

• Prep avocados and preheat oven to 375 F.
• In a medium saucepan, add all other ingredients except cheese, and fill empty tomato can half full with water.  Add that to the pan and heat over medium heat for 15 minutes, or until cauliflower has softened and water has evaporated slightly.
• Spoon warm mixture into avocado halves, sprinkle with cheese and place avocados on a sheet pan and into the oven.
• Set a timer for 10 minutes, and check after it goes off.  Cheese should be melted and avocado mixture should be bubbling.
• Serve hot!