With a little guidance from their parents, our mini-chefs successfully tempered chocolate and discovered the magic of air as a leavening agent — whisking eggs until they were thick, frothy, and pale. It was a joy to see their participation in the kitchen!

It was a festive culinary experience bursting with cranberries! Together, we made cranberry nut bread, whipped up a simple cranberry spread, and shook things up with a light cranberry fizz cocktail/mocktail.

In a little over 2-hours, we made homemade chicken bone stock (from the bones of rotisserie chickens) and used some of our homemade stock in our vegetable potage, which means a thick soup. And don’t forget the buttery croutons!