If you have a small household of one or two people, and really don't wanna have a lot of leftovers when you want to bake something, come learn how to make baked goods with one or two servings.

Long an Italian staple, Focaccia is experiencing a resurgence with artistic toppings that make it as beautiful as it is tasty. Learn how to craft a delicious dough, then arrange a variety of vegetables and herbs to create a personal masterpiece.

Do you want to have the prettiest cookies at the holiday cookie exchange? Or bake beautiful cookies for gifts? Or maybe just have fun in the kitchen with your grandkids? The first session of this mini-course will cover tools and techniques for baking consistent, sturdy cutout sugar cookies. The second session will challenge students to bake their own cookies, make their choice of frosting, and arrive ready to decorate together, in our own kitchens. A suggested supply list will be sent ahead of time along with recipes.

Butter. Sugar. Eggs. Vanilla. Flour. Chocolate. And zucchini? Nuts? Cream cheese? What elements make YOUR favorite brownie recipe work? Is your favorite crispy-edged, chewy, fudgy, cakey? Maybe your favorite is a blondie! Let's figure out how to develop that absolutely perfect recipe with some food science in Week 1. We'll put that information to use by baking brownies as homework and sharing our recipes and discoveries in Week 2.