Recipes for the Campisi Junior Chefs

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Ashlyn’s Halloween Surprise Cake

Vanilla Swiss meringue buttercream frosting 
Ingredients: six large egg whites, 1 2/3 cup granulated sugar, six sticks of butter, softened, 1 tablespoon vanilla bean paste, 3 cups powdered sugar, sifted, food coloring (Halloween themed)

Instructions: 
Step 1 
In a medium sauce pan, combine the sugar and egg whites. Heat on medium low heat, whisking constantly, until the sugar is melted and the mixture reaches 160°. Run the mixture through a strainer to eliminate any cooked egg bits or shells. Transfer to a standard mixer fitted with a whisk attachment and whip on high-speed for 9 to 10 minutes, until the meringue begins to pull away from the sides of the ball. 
Step 2 
Remove the whisk attachment and switch to the paddle attachment. Add the sticks of butter, one at a time, mixing on medium low speed, combining each before adding the next. 
Step 3. 
Stop the mixer and add in the vanilla bean paste and powdered sugar. Start mixing on low speed until the sugar is combined, then slowly increase the speed to high for about one minute, until the frosting sticks to the sides of the bowl.
Step 4.
Put frosting in smaller bowls and add desired colors of food coloring in and stir.
Step 5.
Put the various colors of frosting into piping bags, but also leave enough frosting to cover each layer of the cake and create a crumb coat.

Cake ingredients:
6 large eggs, 2 cups granulated sugar, 1 cup vegetable oil, 1 cup sour cream, 1 teaspoon princess baking a motion, 1 teaspoon vanilla bean paste, 3 cups flour, sifted, 3 tablespoons baking powder, sifted, 1 cup of halloween chocolate candies for the inside of the cake

Instructions: 
Step 1
Preheat oven to 300°. Prepare to 6 inch round cake pans by coding them with butter and lining them with parchment paper. 
Step 2
Using a standard mixer fitted with a whisk attachment, mix the eggs and sugar on medium speed five or six for about seven minutes, until very light in color and fluffy. 
Step 3
In a separate large mixing bowl, whisk together the flour and baking powder. Set aside. 
Step 4
In a large mixing bowl, combine the vegetable oil, sour cream, princess emulsion, and vanilla bean paste. Whisk quickly until smooth and combined. 
Step 5
Slowly add vegetable oil mixture to the egg mixture. Mix on medium speed until combined. Step 6
Now add the flour mixture in 2 to 3 batches. Mixing on low speed until combined. 
Step 7
Pour the batter into the prepared cake pans until about 2/3 full. Bake in the oven at 300° for 50 to 60 minutes, or until a toothpick inserted comes out clean. 
Step 8
Remove from the heat and allow them to cool completely before removing them from the cake pans.
Step 9
Once the cakes have completely cooled, using a cookie-cutter punch holes in the same spot through the bottom and inside (not the top cake layer) cake layers to make room for the sprinkles or candies inside.
Step 10
Begin frosting the cakes layer by layer. Once the bottom and middle cake layers are frosted together, put your sprinkles or candy in the center of the cake.  The. frost the middle layer and lay the final top layer of the cake in place. Once the sprinkles or candy inside is secured and your top layer of cake is in place, begin creating a thin crumb coat all over the cake. You can put the cake in the refrigerator to allow it to set. This will prevent the cake layers from sliding around as you go to do the final frosting and decorating.
Step 11
Using your frosting, create your final layer on all sides and the top of the cake. Now use your imagination and all the colored frosting bags to decorate your cake according to your theme.

Briony’s recipe
Arugula, Israeli couscous with chicken, roasted tomatoes, pinenuts and balsamic reduction

Ingredients:
Two grilled chicken breasts, 1 cup balsamic vinegar, 4 cups of arugula, 1 1/2  cups cherry tomatoes, 6 tbsp olive oil, 3 cups of chicken stock, 2 cups of Israeli couscous, 1 large onion, 1/4 cup roasted pinenuts, 1/4 cup shaved parmesan cheese, 4 tbsp butter, salt and pepper to taste

Instructions:
Step 1
In a medium size skillet, melt 2 tablespoons of butter plus 2 tbsp olive oil and add the diced onion. Sauté 2 minutes until softened. 
Step 2
Add 2 more tbsp of butter and olive oil to the onion mixture. Add 2 cups of couscous and 3 cups of chicken stock. Cook on low uncovered until the chicken stock is absorbed and couscous is tender. Do not over cook.
Step 3 
Place cherry tomatoes in a roasting pan with 3 tablespoons of olive oil and salt/pepper. Toss the tomatoes in the olive oil and bake in the oven at 375° for approximately 15 to 20 minutes. Stir the tomatoes periodically and remove from the oven when they have softened and are starting to turn brown/roast.
Step 4
In a small sauce pan add the balsamic vinegar. Over low heat cook the balsamic vinegar until it reduces (it will reduce to a runny syrup). Once the balsamic vinegar is reduced sufficiently, remove from heat and set aside.
Step 5
Place the arugula on a serving tray. Top the arugula with the Israeli couscous and onion mixture. Layer the roasted tomatoes on top of the couscous. Now place chopped grilled chicken on top of the tomatoes. Drizzle the remaining 2 tablespoons of olive oil over the dish followed by a drizzling of the balsamic reduction over the dish. Salt and pepper to taste and add your shaved Parmesan and roasted pinenuts as granish.

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