Thursday, June 28, 2012

Week FIVE: Red, White, and Blue Treats- Red, White, and Blue Spritzer, Red, White, and Blue Potato Salad, and Pigs in a Blanket

This week we made treats that made us think of the Fourth of July! We worked on rolling, chopping, shaking, and sugar coating glasses! As a reminder to registered families: there is no class Wednesday, July 4th. Our last class will be held Wednesday, July 11. See you in two weeks!


  • Mint 
  • 1 ounce lime juice 
  • 1 ounce agave nectar 
  • Colored sugars 
  • Seltzer water 
  • Frozen strawberries and blueberries 
  1. Rim glasses with colored sugar.
  2. Tear mint and muddle at bottom of glass.
  3. Squeeze lime into glass.
  4. Pour agave nectar into glass. 
  5. Pour seltzer water into glass. 
  6. Use frozen strawberries and blueberries as ice cubes.  Enjoy!

inspired by
  • 1/4 cup seasoned rice vinegar 
  • 2 tablespoons canola oil $ 
  • 1/4 teaspoon salt 
  • 1/8 teaspoon freshly ground black pepper 
  • 5 cups cubed PURPLE potatos (about 2 pounds) 
  • 1/2 teaspoon salt 
  • 1 cup chopped peeled cucumber 
  • 3/4 cup sliced grape or cherry tomatoes 
  • 3/4 cup chopped green bell pepper 
  • 1/2 cup chopped orange bell pepper 
  • 1/4 cup chopped green onions 
  • 1 (2 1/4-ounce) can sliced ripe olives, drained 
  1. To prepare dressing, combine first 4 ingredients in a large bowl; stir with a whisk. 
  2. To prepare salad, place potato and 1/2 teaspoon salt in a medium saucepan. 
  3. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.
  4. Add potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. 
  5. Stir in cucumber and remaining ingredients; toss well. Cover and chill.

inspired by

  • 1 8-ounce package Pillsbury Refrigerated Crescent Dinner Rolls, regular or reduced fat 
  • 4 smoked sausages, any flavor 
  • Egg wash or melted butter/water mixture 
  • Mustard or bbq sauce 
  • Poppyseeds
  • Maldon salt 
  1. Preheat oven to 375°F. 
  2. Open the crescent rolls and separate them down the lines into the triangles. 
  3. Cut the sausages in half so you have 8 pieces. 
  4. Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. 
My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage!

     5.  Brush with egg wash or melted butter mixture. Sprinkle with poppy seeds or maldon salt.
     6.  Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
     7.  You can serve them with spicy mustard, honey mustard, or barbecue sauce. 

Thursday, June 21, 2012

Week FOUR: Sneaky Snack Foods! Zucchini Cookies, Kale Chips, Spinach Smoothies

This week the theme was a Sneaky Snack Foods!  We made snack foods that incorporated some healthy veggies!  We worked on mixing, shredding, tearing, and sprinkling.  We also got to taste some yummy new veggies like zucchini and kale, as well as some sneaky spinach.

  • 1 egg
  • 1/2 cup corn oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups oatmeal
  • 1 cup finely grated zucchini
  1. Heat the oven to 350°F.  Beat together the egg, oil and both sugars until well blended.
  2. In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Stir the flour mixture into the egg mixture. Add the oatmeal and zucchini and mix well.
  3. Drop by teaspoonfuls onto an ungreased cookie sheet, placing them about 2 inches apart. Bake for 12 minutes or until golden brown. Makes about 2 dozen.


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
  1. Preheat oven to 350°F. Line a non-insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. 
  3. Drizzle kale with olive oil and sprinkle with seasoned salt.
  4. Bake until the edges brown but are not burnt (about 10 to 15 minutes).

  • 2 cups spinach (fresh or frozen)
  • 2 cups frozen strawberries
  • 1 banana
  • 2 tablespoons honey
  • 1/2 cup ice*
  1. Place the spinach in the freezer until frozen, at least one hour.
  2. Combine the spinach, strawberries, banana, honey and ice in the blender.  Blend until smooth.  Serve immediately. (Makes 4 servings) 
  3. *Helpful hint: if you don't want the smoothie to look green and you are using frozen ingredients, the ice is not needed. In this case you will need to add a little water or juice.

Monday, June 18, 2012

Meet our School Prep Camp Teachers

Bubble Academy's School Prep Camp is designed to ready your child for school with engaging activities & through a nurturing environment filled with friends and experienced teachers. Bubble Step: Separation Boot Camp will be led by Miss Becca and assisted by Miss Sam. Bubble Bees: School Camp will be led by Miss Sam and assisted by Miss Becca.

Miss Becca

Becca classifies her self as a dreamer. When she moved to Chicago in 2010, she dared to dream that she would find a rewarding career working with children. Bubbles Academy was the first place she applied!

With a degree in theatre from Western Kentucky University, Becca brought stories to life on stage and performances to schools across Kentucky as a teaching artist with Lexington Children’s Theatre. As the Program Director at Bubbles Academy, Becca leads the development and teaching of our curriculum — from art projects, to games to imagination activities and more in order to spark our students’ creativity and nurture their growth.

Becca has a trusty stead — her yellow bicycle named Carmen Banana Bike! You can trust her to make masterful cardboard boats, cartwheel on demand and always accept an invitation to play!

Miss Sam

Originally from Novi, Michigan, Sam came to Chicago to earn her bachelor of fine arts in acting from The Theatre School at DePaul University. She discovered a passion for youth theatre and has been privileged to work with the Tony Award winning Minneapolis Children’s Theatre Company, The Chicago Children’s Theatre Company, Emerald City Theatre Company and Theatre-Hikes. Sam’s most cherished theatrical experience was The Chicago Children’s Theatre Company’s installation for children with autism and their families; The Red Kite Project.

Sam comes from a long line of teachers, and she is thrilled to continue the tradition at Bubbles Academy. She enthusiastically leads both our enrichment and education series classes as a charismatic guide for first-time preschoolers, an adventurous captain for imagination students and an extraordinaire in crafty projects for Art + Music classes.

Sam’s creative spirit never shuts off. She is an avid reader, writer, performer and #1 playmate of her pet chihuahua — Chewbacca.

Wednesday, June 6, 2012

Thank you, Miss Lauren!

June Team Member of the Month: Miss Lauren

A warm and angelic singing voice can be heard at Bubbles Academy. Its origin is that of the superbly dedicated and talented Miss Lauren.

The Little Mermaid is what sparked Lauren’s initial love for music and desire to sing. Her performance history ranges from playing the role of Grizabella in Cats in the 8th grade to training in opera while studying at the University of Missouri in Kansas City.

Lauren began her career as an elementary school music teacher in Kansas and as a peace educator at the Children’s Peace Pavilion in Missouri. She returned to hometown Chicago and discovered a niche with Bubbles Academy. As an instructor for Music, Creative Movement and Yoga, Lauren feels privileged to interact with so many families and to be a part of their children’s growth and development from age 0 and up. She possesses the sparkling ability to bring forth children’s personalities through her upbeat silliness and nurturing spirit! We are esteemed she also shares her joyful qualities and passion for youth with the families within our Bubbles Academy classes at the Gorton Center in Lake Forest.

Lauren is an active songwriter and delights crowds throughout Chicago, including those smiling younger audiences at neighborhood festivals and at the Lincoln Park Whole Foods. Whether portraying a princess, a fairy or a rock star at one our themed Birthday parties, her genuine charm adds true flare and dimension to each party experience.

Lauren ventured to the Bahamas to receive her yoga teacher’s certification at the Sivananda Ashram. She is a member of the Yoga Alliance, and she hopes to travel to India one day to pursue another yoga immersion. We consider her a rising sun upon the Academy!