Bering’s My Little Valentine Cooking Class with Casey of The Informal Grub

WATERMELON + STRAWBERRY VALENTINES ‘WANDS’

INGREDIENTS:

•Seedless watermelon

•Strawberries

•Wooden skewers

•Heart-shaped cookie cutters

METHOD:

  1. Cut thin slices of the watermelon and then cut heart shapes out using a heart-shaped cookie cutter.
  2. Cut the strawberries into thin slices and then cut heart shapes out using a heart-shaped cookie cutter.
  3. Thread the fruit onto the skewers. Refrigerate until ready to serve.

Note: Skewers could be dangerous around small children. Always provide adult supervision.

VALENTINES BREAKFAST SUNDAE

INGREDIENTS

•Greek Yogurt

•Granola of your choice

•Fresh mixed fruit (we used strawberries, raspberries & blueberries)

METHOD:

  1. Grab a sundae glass (any tall glass or even a bowl would work equally well if you don’t have sundae glasses).
  2. Layer a spoonful of yogurt and then fruit, layering until the glass is full.
  3. Cut a strawberry into a heart by cutting the strawberry in half and then cutting an upside triangle shape off the top.
  4. Top with a sprinkle of granola and enjoy!

RASPBERRY-VANILLA LOVE POPCORN

INGREDIENTS

•1/2 Cup popcorn kernels

•2 Tbsp local honey

•1/2 Tsp organic vanilla extract

•2 Tbsp freeze dried raspberries

METHOD:

  1. Place the popcorn kernels into a brown paper bag. Microwave on high for between 2 minutes and 2 minutes 20 seconds, depending on the strength of your microwave. Transfer the popcorn to a large bowl.
  2. In a small bowl mix together,the honey and vanilla extract. Pour this over the popcorn and mix well.
  3. Add the freeze-dried raspberries and mix again.

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