Facs4fun's Blog

Enriching the Lives of our FACS students

“Bear” With Us

The 7th grade students are finishing up their teddy bears, and have had a wonderful time preparing their pillows for stuffing!  Students chose a color of fabric to make their bear with, then some of them swapped pieces to make their bears two, three or even four colors!  Below are some of our students with their finished bears.  Some of the bears have been given scarves, hats, and bows or bow ties!  Super great job kiddos!

Cuddly Teddy Bears

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“Treat day” Recipes and pictures

Check out all these AWESOME cookies! 

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Today is the day!  The students brought in cookies and candies for our Holiday Treat Contest.  The students had to prepare the cookies themselves and then clean up the kitchen when they were done.

Below you will find the recipes for these cookies and treats, so please make some for yourself!  We will announce the winner on Wednesday and will highlight their cookie picture and recipe on the blog!  Thanks for all the participation kiddos!

Mrs. Allen

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CHOCOLATE PEPPERMINT PINWHEELS (submitted by Alex Boarts)

Ingredients

  • 1 batch Sugar Cookies, recipe follows
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

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CHINKLES (submitted by Toni Marsano)

Ingredients:

  •  Shaped pretzels
  • Bag of chocolate morsels
  • Sprinkles

Directions:

  1.  Melt chocolate over a double boiler, or microwave on low power to melt.  Be careful not to burn your chocolate or get water into your chocolate, as it will ruin it.
  2. Once your chocolate is melted, dip your pretzels in the chocolate to cover.
  3. Remove pretzels from chocolate with a dipping fork, or a regular fork
  4. Lay pretzels on a pan covered in tin foil
  5. Sprinkle the pretzels with sprinkles of your choice while they are still wet.
  6. Allow to cool at room temperature and then place in the refrigerator to harden.

Do not place chocolate in the fridge when it is still warm, as it will turn white in color (this is called “bloom” which occurs when chocolate has been heated and the cocoa separates from the oils in the chocolate) making it ugly.

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PUFF BALLS

Ingredients:

  •  3 cups flour
  • 1 cup corn starch
  • 1 tsp. yeast
  • 3 cups warm water
  • Oil for frying

For Syrup:

  •  1 cup sugar
  • 1 cup water
  • 1 tsp. Lemon juice

DIRECTIONS:

  1.  Mix all ingredients (with the exception of oil which is used to fry ingredients) in a large mixing bowl.
  2. Allow ingredients to sit for 1 hour before frying.
  3. Heat oil to in a deep frying pan.  You will know the oil is hot enough when a drip of water sizzles on the surface.  Never pour water into hot oil. 
  4. Drop dough off of a spoon into the hot oil and fry until golden brown
  5. Dip in sugar syrup when completely fried
  6. Enjoy!

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TIGER BUTTER (submitted by Thomas Iacoponelli)

INGREDIENTS:

  •  24 oz. Chocolate Almond Bark
  • 12 oz. White Chocolate Almond Bark
  • 1 cup Peanut Butter

DIRECTIONS:

  1.  Line a cookie sheet with tin foil so that when ingredients are completed, your tray is ready.
  2. Melt chocolate bark in microwave for 90 seconds in a microwaveable bowl flat side up
  3. Melt  white chocolate bark in microwave for 90 second in microwaveable bowl flat side up
  4. Add peanut butter to melted white chocolate and stir until creamy, you may need to melt an additional 15-20 seconds to reach a creamy state.
  5. Pour chocolate onto the lined cookie sheet
  6. Drizzle white chocolate and peanut butter mixture all over the chocolate and swirl in with a rubber scraper.
  7. Let the Tiger Butter sit until hardened.

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Peanut Butter Blossoms  (submitted by Nicholas Tupaj)

Ingredients:

  •  48 Hershey Kisses
  • ½ cup shortening
  • ¾ cup Creamy Peanut butter
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 Tbsp. Milk
  • 1 tsp. vanilla extract
  • 1 ½ cups all purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  •  Granulated sugar (set aside in a bowl to roll cookies in)

DIRECTIONS:

  1.  Heat oven to 375
  2. Remove wrappers from chocolates
  3. Beat shortening and peanut butter in a large bowl until well blended
  4. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy
  5. Add egg, milk and vanilla; beat well
  6. In a separate bowl, stir together flour, baking soda, and salt
  7. Gradually beat the flour mixture into the peanut butter mixture
  8. Shape dough into 1 inch balls, roll in granulated sugar that you have set aside
  9. Place onto ungreased cookie sheet

10.  Bake 8-10 minutes or until lightly browned.  Immediately press a chocolate kiss into the middle of each cookie;  cookie will crack around edges.

11.  Remove from cookie sheet and cool on wire rack.

12.  Cool Cookies completely

Makes about 4 dozen cookies.

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FUDGE NUT BARS  ( Submitted by Gwen Nowaczyk)

BASE:

  • I pkg. Pillsbury Plus Butter cake mix
  • 1 Cup rolled oats
  • 1/3 cup butter softened
  • 1 egg

FILLING:

  •  1 cup chocolate chips (6 oz. bag)
  • ½ cup sugar
  • ½ cup butter
  • 2 eggs
  • 1 cup ground pecans
  • 2 tsp. orange peel (grated)
  • ¼ cup orange juice

GLAZE:

  •  ½ cup chocolate chips
  • 2 Tbsp. Butter
  • 1 tsp orange juice

 

  1.  Heat oven to 350 degrees.
  2. In a large bowl, combine cake mix, oats, and 1/3 cup butter at low speed until crumbs form.
  3. Reserve 1 cup crumbs for filling
  4. To remaining crumbs, blend 1 egg until well mixed.  Press in bottom of pan
  5. In medium saucepan or double boiler, heat 1 cup chocolate chips and ½ cup butter stirring constantly until chips are melted.
  6. Remove from heat, add two eggs and mix well.  Stir in remaining filling ingredients, pour over base and sprinkle with reserves crumbs.
  7. Bake in a 350 degree oven, 30-40 minutes or until light golden brown and center is set.
  8. Cool completely.
  9. In a small saucepan or double boiler, heat all glaze ingredients, stirring until smooth.  Drizzle over top, and cut into bars.

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CHEWY CHOCOLATE CHIP COOKIES (submitted by Grace Wu)

Ingredients:

  • 2 cups sugar
  • 1 1/8 cups butter, softnened, but not melted
  • 2 eggs
  • 1 ½ tsp. vanilla
  • 2 cups sugar
  • 2 ½ cups oatmeal
  • 1 tbsp. baking soda
  • 1 tsp. salt
  • 18 ounces milk chocolate

DIRECTIONS:

  1.  Allow butter to soften at room temperature for about an hour, you can also soften in the microwave, but be careful not to melt it.
  2. Use a food processor to grind the oatmeal into flour. Set aside in a bowl.
  3. In a large mixing bowl add sugar and butter and mix until combined.
  4. In a small bowl, mix eggs and vanilla until blended.  Add the egg mixture to the sugar mixture.  Blend well.  Do not over mix.
  5. In the bowl with the ground oatmeal, add white flour, baking soda and salt.
  6. Mix with a spoon until all flours are combined.
  7. Now add the flour mixture ½ cup at a time to the sugar/egg mixture until all flour is mixed in.
  8. Fold in chocolate chips so they are evenly distributed
  9. Chill dough for about 30 minutes then place on a cookie sheet, 1 tsp. spoonfuls.

10.  Bake at 350 for 9-11 minutes.  Remove cookies from oven and place on a cooling rack to cool.

11.  Store in a ziplock bag once cool to keep fresh.

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Peanut Butter Bars (submitted by Evan Jones)

BOTTOM LAYER:

  •  1 ½ cup peanut butter
  • 1 1/8 cup unpacked brown sugar
  • 1 ¾ cup powdered sugar
  • 4 Tbsp. melted butter

Mix the above ingredients in a mixing bowl and press into a 9×13 inch pan

TOP LAYER:

  •  1 cup chocolate chips
  • 4 Tbsp. melted butter 
  1.  Mix chips and butter until smooth
  2. Spread over bottom layer and freeze 20 minutes
  3. Cut into pieces
  4. Keep refrigerated

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More recipes coming – later tomorrow afternoon…  Stay tuned!

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HOLIDAY “TREAT” CONTEST

The 7th graders have been requested to make some holiday treats for the staff to judge.  The rules are simple…

1. Students must make the treats themselves (sorry mom and dad, grandma and grandpa, aunts and uncles) – This is not for you to complete…  The kiddos may ask for some assistance, but you cannot make them for them…

2. Students must provide a recipe of the treats (candies or cookies).  They cannot be store bought, or come from a box – They must be a homemade recipe.

3.  Treats must be bite sized (no larger than a silver dollar)  There will be lots of treats to be judged and we do not want the staff to get too full…

4. Treats will be judged on appearance, taste and texture.

5.  The top three students willbe awarded with small prizes for their efforts and all students who participate will receive extra credit.  Judging will take place on December 13th and winners will be announced on December 15th on the morning and afternoon announcements.

6.  Treats are due at the beginning of the day on MONDAY December 13, 2010 so that they can be displayed for the teachers.  Please have your name labeled on any containers that need to be returned to your home – We don’t want to lose them.

Directions and information are being sent home with students and a form will need to be filled out by the parents to let us know that the students completed the assignment on their own and washed all of the dishes that were created from the activity.

We look forward to their participation!

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