Weekly Classes

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Click on any of the treats below to view the full recipe. A current student log-in is required.

Chocolate Beet Sweets
The moistest, most delicious cupcakes you've ever had...made with whole wheat flour and beets! 

Black Bean Brownies
Classic Brownies that pack a protein punch and eliminate the oil.

Apple Carrot Oatmeal Cupcakes
Kids get their veggies with this wonderful dessert

Mexican Bean Burgers
An easy weeknight recipe that pleases kids and adults, alike.

Egg Rolls
Baked, not fried and served with a fabulous and healthy dipping sauce

Knishes
A Ukranian favorite made from potato flour and filled with tofu, potato and spices. Delicious! (I promise)

Applesauce Oatmeal Muffins
Full of fiber and healthy antioxidants, and irresistible to the most finicky eaters!

Strawberry Banana Quinoa Muffins
A healthy ancient grain gets a sweet twist in this eggless muffin recipe perfect for families with food allergies

Holiday Sugar Cookies

We are baking and decorating holiday cookies this week. A perfect way to finish up the year!

Sneaky Pizza Balls
Far from simply a pizza-decorating activity, this is a fun stir and mix recipe with fresh veggies and whole wheat flour. And, they taste delicious!

Banana Sweeties

These baked yummies manage to sneak in a fruit, a veggie AND whole wheat flour.

Whole Wheat Ravioli

A super fun recipe where the kids can work with dough and use a pastry roller!

Pumpkin Yogurt Dip
This simple and delicious recipe is perfect for fall and manages to sneak some beta carotine.

Banana Muffins
A tasty and nutritious treat packed with heart-healthy potassium. Sshhh--they're made with whole wheat!

Falafel

These healthy little middle eastern goodies are made from garbanzo beans, wheat flour, wheat germ and a variety of spices. They are another "mix with your hands" recipe so the kids can have some fun exploring more food textures.

Roasted Red Pepper Biscuits

With festive bits of red just like the fall leaves, these biscuits are especially fun because you mix the dough with your hands!

Autumn Spice Mini Muffins

Take home the taste of fall as we prepare this delicious (and healthy) muffin recipe, which includes (sneaky veggie surprise) pureed sweet potato and pumpkin!

Chocolate Cupcakes 

Not your supermarket cupcake! You'd never detect these delectable goodies have whole wheat flour.


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Fall 2014 
Open for Registration



Fall "Little Kid" Cooking Classes
Fall Class Days and Times are as Follows:

Tuesdays
10:00-11:15
September 16-Nov 4
Ages 18 mo-5 years
Tuesdays
4:30-5:45 pm
        September 16-Nov 4
Ages 2-Kindergarten

Please sign up now to ensure your first choice of day and time.

Enjoy seasonal favorites this fall like autumn spice muffins, black bean burgers, 
carrot cake, pumpkin butter, quinoa puffs, and homemade granola. Whether cooking classes are entirely new to your family, or you wish to continue to build on previous CKK classes, we would love you to be a part of this fun 8-week class for kids and their caregivers.

We have a blast in these classes, with a very hands-on approach. I'm a mom of two kids and totally "get it," whether you have an avid chef, a toddler with lots of energy, or have thrown a baby into the mix and are just trying to get through the day. Come have fun with us, and take home some delicious food and recipes!!

Babies are welcome too--please let me know if you plan to bring yours!


Fall Cooking Class--8 weeks, $175/child
These classes are geared toward ages 2-5, but I can certainly accommodate older and younger siblings. For siblings with a kindergartener, check out the Tuesday afternoon class!

I keep my classes small to allow for plenty of individualized attention. Please sign up now to ensure your first choice of day and time.

***please note, there is a minimum of 6 students in order to hold the class. You will be contacted one week prior to the start of class if we have not hit the minimum.***


    

Previous Sessions
Winter Session I: Let Them Eat Bread (and veggies!) January 2-27
 
It’s no secret that kids love all things Carb. Crackers, muffins, breads, pasta...don’t you wish it were so simple to get them to eat their veggies? In this class we will be making delicious muffins, biscuits and other fun-to-make kid pleasers. The trick? We’ll be sneaking a few vitamin-packed veggies into each recipe!  See full weekly menu here

Winter Session II: Creative Kids Goes Global   February 6-March 2
Take your child on a tour of the world as we make healthy and delicious recipes that span the globe. From Mexican Bean Burgers to the Middle Eastern favorite Falafel, we’ll be exploring different cultures through our tastebuds. During baking time, children’s books that teach about the country will be available for the kids to look at. See full weekly menu here

Winter Session III: Toddler Trickery March 12 - April 6
If all of the raindrops were lemon drops and gum drops, oh what a rain it would be! Escape the March drearies and join us for some cooking fun as we trick our toddlers with some sneaky treats. From brownies made with black beans to oatmeal raisin cookies with a banana and zucchini puree, you and your child will both look forward to dessert time when you take this class!

Spring Spa-tastic and Super Foods:
6 weeks of Good Health and Relaxation

April 18-May 25
To get ready for summer, we will focus on feeling good, inside and out. The first 3 weeks of this session will have a spa theme. We will be making spa foods such as smoothies and granola, AND making a spa treat to take home as well. From flavored lip balm to scented bubble bath, your little boy or girl will be feeling spa-tastic!

The final 3 weeks of the class will explore super foods such as quinoa and berries. Packed with nutrients, super foods provide multiple healthy, disease-fighting nutrients (and taste great!)

Treats They'll Eat 
June 25-August 6
These classes are geared toward ages 2-4, but I can certainly accommodate older and younger siblings. This session focuses on plenty of sensory stimulation as we make healthy food for picky eaters!

Fall Feast
September 10-October 16
This session, we will make some fall favorites as the weather begins to cool and the leaves are changing.


Class Policies 
Planned absences
If your family has a planned absence at the time of sign-up, please notify me and I will help you arrange for a makeup

Illness or Other Absences

If your child cannot attend class due to illness or another unplanned event, please notify me as soon as possible. I use fresh ingredients which are all carefully measured, so by notifying me in a timely manner I can better plan my class menus and avoid waste.

If you notify me at least 2 hours before the start of class, you may make up your missed class during an alternate day anytime within your 4-week session.


No-Shows

Because I use fresh ingredients and plan my menus before the start of class, I must discard the food if you do not come to class. I hate to throw away food. For this reason, there is no make-up policy for no shows.




Contact me!
email: andrea@creativekidskitchen.com
phone: 703-664-0922
location: North Arlington Virginia near the intersection of Lorcom Lane and Nellie Custis, convenient to most of Northern Virginia, DC and Maryland
Full Details of Weekly Classes

 Week of 1/2
: To kick things off, we will be making applesauce oatmeal muffins. Oats are a great source of many nutrients including vitamin E, zinc, selenium, copper, iron, manganese and magnesium. Oats are also a good source of protein. Applesauce gives the muffins a sweet flavor, as well as provides a great source of antioxidants. Perfect as we enter into prime cold and flu season!

Week of 1/9: We will be mixing up some delicious Strawberry Banana Quinoa Muffins this week. Quinoa is generally considered a grain, but interestingly it is most closely related to leafy green vegetables such as spinach and swiss chard. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. We all know bananas are great for you (potassium for cardiovascular and bone health), and strawberries are delicious and packed with antioxidants.

Week of 1/16: We will be enjoying Roasted Red Pepper Biscuits this week! The recipe is a fun "mix with your hands" recipe for sensory fun. Red peppers are high in Vitamin A (great for eye and skin health) and C (immune system).

Week of 1/23: We're wrapping up this session with Pizza Balls. They taste awesome to kids and adults alike, they're fun to make. They contain tofu, whole wheat flour, and green pepper so not only are they yummy, they are super healthy too!

 Week of 2/6: To kick things off, we will be making knishes. The word "knish" is Ukranian for dumpling, and these goodies are a staple in Jewish cooking. Ours use a dough made with mashed potatoes, and are filled with tofu, parsley and more potatoes! Potatoes are an excellent source of Vitamin C and potassium, among others. Tofu is a fabulous source of non-meat protein, and has the amazing ability to take on the flavor of whatever it is cooked with. (In my classes, we often tell the kids it is cheese).

Week of 2/13: This week, we will be traveling to China for some Chinese Egg Rolls. Wondering how the kids will handle a deep fryer? Not here! These are baked in the oven, but they are guaranteed to disappear fast. They are filled with carrots, celery, bean sprouts and tofu for a vitamin packed punch.

Week of 2/20: Next up, we will stop in Lebanon for some tasty Falafel. These baked goodies are made of chick peas (aka garbanzo beans), wheat germ, wheat flour and some tasty spices. In a recent study published in the Archives of Internal Medicine, garbanzo beans provided better blood fat regulation, including lower levels of LDL-cholesterol, total cholesterol, and triglycerides than other foods with equal fiber content.  Wheat germ has a high amount of protein, while being low on the glycemic index for better blood sugar regulation.

Week of 2/27: We're wrapping up this session with a stop in Mexico for homemade bean burgers. These yummy treats have all sorts of nutrition packed in, from kidney beans, to carrots, salsa and green pepper. Most people are familiar with the fiber benefits of all beans, but kidney beans are also an excellent source of the mineral molybdenum, which is an integral component of the enzyme sulfite oxidase. Sulfite oxidase is important for detoxifying sulfites--those nasty additives to deli meats that many moms may recall avoiding during pregnancy!
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