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Cooking Around the World


With our December theme of "World Celebrations" in mind, we introduced a fun new adventure at our center: cooking around the world! We selected and cooked a recipe related to a different holiday from around the world. They loved it, and there were many calls for recipe sharing, so wanted to provide a resource where families could find easy, kid-friendly and kid-approved recipes (all of which can be made using just a toaster oven!)




  • 4 cups all-purpose flour

  • 1 1/2 teaspoons salt

  • 1 2/3 cups hot water

  • 1/4 cup vegetable or coconut oil

Make it:

  1. In a large bowl, whisk together the flour and salt.

  2. Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like, but not sticky.)

  3. Transfer the dough onto a clean surface and knead it about 10 times until it becomes smooth all over.

  4. Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.

  5. Heat a large nonstick sauté pan over medium-high heat.

  6. Roll out one piece of dough into a flat circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. 

St Lucia

St. Lucia Day Sweet Buns (Lussebullar)


  • 1 cup milk

  • ½ cup sugar, plus 1 tablespoon, divided

  • 1 teaspoon saffron thread (we omitted this when making these)

  • ¼ oz active dry yeast

  • 4 ½ cups all-purpose flour

  • 1 teaspoon kosher salt

  • 3 large eggs, divided

  • ¼ cup sour cream or greek yogurt

  • 6 tablespoons unsalted butter, softened

  • raisin, or chocolate chips

Make it:

  1. In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. (At Fiddlehead, we just microwaved the milk and stirred in the sugar to dissolve.) Once the milk is steaming, remove from the heat and let cool to 110˚F .

  2. Sprinkle the yeast over the milk and let bubble, about 5 minutes.

  3. In a large bowl, whisk together the flour, remaining sugar, and salt.

  4. Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream or greek yogurt, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.

  5. Move the dough onto a clean surface and knead until the dough is springy, about 5 minutes.

  6. Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.

  7. Punch down the dough and flip onto a clean surface.

  8. Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches wide, then roll into a tube shape.

  9. Swirl the dough into a S shape starting at one end until the middle and then the other end.

  10. Preheat the oven to 400°F (200°C).

  11. Beat the remaining egg and brush over the dough swirls. Place a raisin or chocolate chip in the center of the swirls on each end.

  12. Bake the buns for 10-12 minutes, or until golden brown and cooked through.

Mug Cakes

Mug Cakes


  • ¼ cup all-purpose flour 

  • 2 tablespoons sugar

  • 2 tablespoons unsweetened cocoa powder

  • ⅛ teaspoon baking soda

  • ⅛ teaspoon salt

  • 3 tablespoons milk

  • 2 tablespoons canola oil

  • 1 tablespoon water

  • ¼ teaspoon vanilla extract

Make it:

  1. Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.

  2. Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

  3. No world celebration for this one - we we're celebrating a birthday :)


Hanukkah Challah Bread


  • 1 package dry yeast

  • 1 cup warm water

  • 1 1/2 tablespoons honey

  • 1 teaspoon salt

  • 3 eggs plus 1 extra egg yolk

  • 3 1/2 cups flour plus some extra

Make it:

  1. Break three eggs into a small bowl. Beat them slightly with the fork. Set aside.

  2. Put the warm water and yeast into a large bowl. Stir until the yeast is dissolved. 

  3. Add honey and salt to the water and yeast. Stir until dissolved.

  4. Add the three beaten eggs to the big bowl mixture. Stir in.

  5. Add the 3 1/2 cups of flour, a little at a time, and stir into the liquid. The dough will be very sticky.

  6. Sprinkle cutting board with some flour. Place the dough on the board, and knead the dough for five minutes. Since it's so sticky, use just your fingers (not your whole hands).

  7. Put the dough back into the large bowl and cover it with a damp cloth. Leave it alone for two hours. (Time for a dance party, snow fort, movie time, etc!)

  8. With your fingers, push the dough back down to a smaller size (so it is about the same size as when you made the dough in the first place).

  9. Preheat the oven to 350 degrees.

  10. Put the dough back onto the floured cutting board, and divide it into three equal portions.

  11. Here's where you braid the dough (this is what makes a challah look like a challah!). Sprinkle some extra flour on each portion of dough to make it a little less sticky. Roll or pull each piece to make a tube shape. Lay the three tubes next to each other, then braid them. To do this, cross the right one over the middle one (so the tube that WAS the right one is now the middle one). Then cross the left one over the middle one (so the tube that WAS the left one is now the middle one). Keep doing this until it's all braided.

  12. Put the braided dough onto the cookie sheet. The last step before cooking is to cover the dough in one egg yolk (we skipped this step at Fiddlehead and they still came out great). 

  13. Cook for 35-45 minutes until golden brown (it did not take this long in the Fiddlehead toaster oven, so keep an eye on it!)


Christmas Sugar Cookies


  • 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

Make it:

  1. Mix together flour, baking powder, and salt. Set aside. Mix butter and sugar in large bowl until light in color. Add egg and milk and beat to combine. Gradually add flour, and mix until mixture pulls away from the side of the bowl. Wrap in wax paper or plastic wrap and refrigerate for 2 hours. This will keep it from sticking when you roll it out!

  2. Preheat oven to 375 degrees F.

  3. Sprinkle the surface where you will roll out dough and your rolling pin with powdered sugar and roll out dough to 1/4-inch thick. If dough has warmed during rolling, you can place a cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Let sit on baking sheet for 2 minutes after removal from oven and then move to cool on a wire rack. Serve as is or ice as desired (we iced, of course!)

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