Fall Children’s Recipes Session # 1 – 2021.

Week of 9/27 – Mini Meatball Heroes

1 lb ground beef

½ lb Italian sausage

1/3 cup fresh Italian parsley

4 cloves of garlic crushed

½ cup Italian breadcrumbs

1 egg

1tsp salt

1tsp pepper

3 cups marinara sauce

Mini hoagie rolls

8 oz fresh mozzarella cheese grated


Week 10/4: Mini Pumpkin Streusel Coffee Cake


2/3 cup granulated sugar

pinch of salt

2/3 cup King Arthur Unbleached All-Purpose Flour

1 teaspoon cinnamon

1/4 cup chopped pecans, optional

4 tablespoons butter, melted



1/3 cup brown sugar, packed

1 teaspoon cinnamon

1 teaspoon unsweetened cocoa, Dutch-process or natural, optional



1/3 cup vegetable oil

2 large eggs, at room temperature

1 cup granulated sugar

1 cup pumpkin purée

1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ginger and nutmeg

1 teaspoon salt

1 teaspoon baking powder

1 1/2 cups King Arthur Unbleached All-Purpose Flour



-Preheat the oven to 350°F. Lightly grease an 8″ square pan or 9″ round pan.

-To make the topping: Whisk together the sugar, salt, flour, spice, and nuts. Add the melted butter, stirring just until well combined. Set the topping aside.

-To make the filling: Mix together the brown sugar, spice, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

-To make the cake: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

-Add the flour, stirring just until smooth.

-Pour/spread half the batter into the prepared pan, spreading it all the way to the edges. If you have a scale, half the batter is about 13 1/2 ounces.

-Sprinkle the filling evenly atop the batter.

-Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter.

-Sprinkle the topping over the batter in the pan.

-Bake the cake until it’s light brown on top, and a toothpick or cake tester inserted into the center comes out clean, 15  minutes.


Week 10/11: Chicken Stir Fry with Rice


4 boneless skinless chicken breast halves (4 ounces each)

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons canola oil, divided

2 cups fresh broccoli florets

1 cup sliced celery (1/2-inch pieces)

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup water

1 teaspoon chicken bouillon granules


Jasmine rice


1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger, and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

3. Add remaining oil; stir-fry the broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.


Week 10/18: Mini Apple Pies (this recipe makes 3 mini pies)

½ Cup butter

3 Tbs flour

¼ Cup water

6 Granny Smith Apples

½ cup packed brown sugar

¼ tsp cinnamon

1/8 tsp nutmeg


Pie Crust

2 ½ cups of flour

1 t salt

2 T sugar

¾ cups chilled butter

1/2 cup Crisco

7 T ice water


Week of 10/25 Fettuccine Alfredo 

Ingredients for sauce

1 cup butter

¾ pint heavy cream

salt and pepper to taste

1 dash garlic salt

1 dash nutmeg

¾ cup grated Romano cheese

½ cup grated Parmesan cheese

1 cup peas

½ cup diced ham


Homemade Pasta

1 cup cake flour

¼ cup all purpose flour

Dash of salt

1 ½ T oil

2 egg yolks

¼ cup  water

Pulse in a blender, cover with wrap, let sit 10 min. Roll out dough. Put through the machine. Boil for 4 min.


Week of 11/1 – Orange Zeppole with Chocolate Sauce

1 stick butter

1/4 teaspoon salt

1/4 cup sugar

1/2 cup water

1 cup all-purpose flour

4 eggs

1 tablespoon orange zest

Vegetable oil, for frying


Orange Sugar:

1 tablespoon orange zest

1/2 cup sugar


Chocolate Sauce:

3/4 cup cream

1 cup (8 ounces) bittersweet chocolate chips



1-For the Orange Zeppole: In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.

2-For the Orange Sugar: Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set aside.

3-Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

4-Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.

5-For the Chocolate Sauce: Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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