Riddles by The Incredible Cooking Class Chefs

I am shaped like the torch of the Statue of Liberty.

My colors are like colorful confetti and brown as mud with a khaki shell.

You can lick me and celebrate with me.

I am thick, creamy and soft.

What am I?

By Amanda H.

Grade 6

I look like a volcano, but I am not hot.

I am brown as mud, pink as a rose and white as snow.

I taste sugary like M&M’s.

By Addie, Luis and Ivan

Grade 2

I am shaped like a flashlight.

I am skin-colored with black and other colors.

I am bumpy with a rainbow on top.

I was bitter, but am sweet now.

What am I?

By Emilio

Grade 4

I am shaped like a water fountain, but you don’t drink from me.

My colors are like a rainbow over a mountain.

I tasted bitter but now I taste yummy.

What am I?

By Miriam

Grade 4

 I am shaped like a microphone.

I have a rainbow on top of a brown hill in a valley.

I tasted bitter but now I taste sweet.

What am I?

By Manuel

Grade 4

I am shaped like a chef’s hat but you don’t wear me.

My colors are like a rainbow over the top of a rock.

I tasted bitter but now I am sweet.

What am I?

By Amanny

Grade 4

I am shaped like a vase with a bouquet of flowers inside but I like to be eaten.

You can find me in a bakery but I look like I belong in the ice cream shop.

I am made up of many plain ingredients but when combined I am wonderful.

What am I?

By Johanna

Grade 5

I am shaped like a volcano with lava coming out.

You would find me in a bake sale, not in an ice cream shop.

I am like peanut butter before you add the jelly.

What am I?

By KyAnna

Grade 5

I am shaped like a pencil-end eraser.

My colors are like a rainbow on top of a brown rock inside of a crater.

I tasted bitter but now I am sweet.

What am I?

By Ha Young

Grade 4

I am shaped like the letter T with a dome on top.

My colors are like a rainbow on top with day and night below.

You will find me first in the kitchen, then on the table, then in a bowl, then in the oven and lastly, my tummy.

I taste yummy like brownies.

What am I?

By Grace Weigand

(answer: Frosted Chocolate Conecakes)

Amanda Heir and Isabel Villarreal chose a 5 star recipe, Frosted Chocolate Conecakes, for our most recent cooking class. Experiences such as cracking an egg, smelling the richness of cocoa and being surprised by its bitter taste, learning that baking soda is not just for brushing your teeth but makes the dough rise, were some of the wonders of cooking which the students discovered and experienced. I hope the memories we made will be among the most special of all in the years to come! As my Dad would always say, “GOOD COOK!”

Frosted Chocolate Conecakes

Ingredients:

Ice cream cones (flat bottom)         ½ cup butter

1 cup flour                                       ½ cup water

1 cup sugar                                      2 eggs

½ tsp baking soda                          

3 Tblspns unsweetened cocoa powder

¼ tsp salt                                           ¼ cup buttermilk

1 tsp vanilla                                     

1.     Preheat oven to 350 degrees F. In a mixing bowl, stir together flour, sugar, baking soda and salt.

2.     In the Saucepan, mix together butter, water and cocoa powder. Stir all the time. When the butter is completely melted, remove from heat and combine with the flour mixture in the bowl.

3.     Use a big spoon and mix till everything is well blended.

4.     Add the eggs, buttermilk and vanilla, then beat again for another minute or two.

5.     Pour into the ice cream cones. Fill to about an inch from the top.

6.     Put the ice cream cones into a muffin pan or a baking pan and bake for about 30 minutes.

Conecake Frosting

Ingredients:

1/3 cup cream cheese

½ cup powdered sugar

½ tsp vanilla

1.     Let your cream cheese sit out a while to soften, then mash it together with powdered sugar. Add the vanilla a little at a time. When it’s all mixed together evenly, you’ve got your frosting. Be sure to let your conecakes cool before frosting them, otherwise the frosting will melt.