Archive for September, 2010

Fall Kid-friendly recipes; fun, fast and delicious!

It’s almost fall and that means it’s time for autumn’s harvest.

We’ve been cooking-up some fun fall harvest treats here at Kids Cook! Austin and want to share some of our favorite recipes with you.  

This is my favorite new product in the store this week…A PANCAKE PEN! Just measure and mix the batter right in this squirt top container and then have fun with the kids on Sunday morning! Please try this pancake recipe for Pixie Pancakes from my Fairies Cookbook… it is the perfect pancake batter recipe for using the Pancake Pen.



Blueberry Pixie Pancakes

Makes 20 -2 to3 inch pancakes



*2 cups all-purpose flour
1 tbsp. baking powder
1/2 teaspoon salt
2 tablespoons sugar
½ teaspoon ground cinnamon

2 eggs
2 cups milk
3 tablespoons melted butter
2 teaspoons vanilla extract

1/2-3/4 cups blueberries or raspberries, sliced strawberries, apples, peaches or bananas 
Let’s Start Mixing!

 1. Place the flour, baking powder, salt and sugar into a large bowl and whisk together to incorporate ingredients.

2. Add eggs and milk in a separate bowl, then whisk in the melted butter and vanilla extract. Pour the egg mixture over the dry ingredients and stir with a spoon, but do not beat. The batter will be a little bit lumpy, but that’s okay.

3. Using a ¼ cup measuring cup, pour pancake batter onto a hot griddle spayed generously with non-stick spray. Place a few blueberries or other fruit of choice on the top side of the pancake. When bubbles form, flip pancake and heat another one to two minutes.

4. Remove pancakes from griddle one at a time with a spatula. Place pancakes a plate and keep in a 200 degree oven covered with foil until ready to serve.

5. Carefully remove pancakes 2-3 at a time from the oven and using assorted shapes of 2-3 inch cookie cutters, cut-our pancakes into your favorite shapes.

6. Serve with heated maple syrup, additional fresh fruits, and a sprinkling of “pixie dust” powdered sugar.

 Eat them while you can…These little blueberry pixie pancakes are “fly-off the plate” delicious!

Alternately use your favorite pancake mix and add 2 tablespoons sugar, ½ teaspoon ground cinnamon and 2 teaspoons vanilla.

Nuts About Nut Butters

Makes about 1 cup


1 cup unsalted roasted organic peanuts, almonds, cashews, macadamia, or Brazil nuts
1/4 teaspoon all natural sea salt
1-2 tablespoons unrefined vegetable oil


Unrefined organic sugar to taste

¼ teaspoon cinnamon

¼ cup unsalted roasted chopped nuts for chunky butters

Let’s Start Blending!

  1. Place the nuts and salt in a food processor or blender and process until finely ground.
  2. Add oil and continue processing until the nut butter becomes smooth and creamy, adding more oil if necessary. Add optional sugar and cinnamon and process to blend.
  3. For chunky butters, stir in 1/4 cup roasted, chopped nuts to processed nut butter.
  4. Store in airtight covered container in refrigerator for up to 2 weeks.

Crisp and Crunchy Wonton Crackers

Makes about 24


Sweet Maple-Cinnamon Crackers

24 – 3 ½ inch organic Wonton wrappers, thawed

2 teaspoons organic maple syrup or local honey +

1 /2 teaspoon Fair Trade ground cinnamon, combined

Savory Sesame Crackers

24 – 3 ½ inch organic Wonton wrappers, thawed

2 teaspoons organic dark sesame oil + 1/4 teaspoon all natural sea salt, combined

1 teaspoon organic black or white sesame seeds

Let’s Start Baking!

Preheat oven to 375 degrees F. Line cookie sheets with a silpat, unbleached parchment paper, or reused clean brown paper grocery bag cut to fit sheet pan. Set aside.

1. Carefully remove Wonton wrappers from package, one at a time, and place on cutting board. Using assorted 2 inch cookie cutters, cut out wonton wrappers into various shapes.

2. Place cutout wonton wrappers ½ inch apart on prepared cookie sheets.

3. Lightly brush each cut-out Wonton wrapper with the maple-syrup mixture or sesame oil mixture. If using sesame oil mixture, additionally sprinkle each Wonton cut-out equally with sesame seeds.

5. Place cookie sheets in oven and bake for about 4 to 6 minutes. Watch the crackers carefully as they brown fast!

6. Remove from oven and cool for 5 minutes before removing from pan and serving.

 Serve Sweet Maple Cinnamon Crackers with Organic Orchard Fruit (I think we should add the word fruit to the recipe name) Salsa or Fair Trade Chocolate Ginger Dip.

Serve Sesame Crackers with Grow-a- Garden Dip or Dig that Earth Day Hummus

Grow -a -Garden Dip

Makes about 4 cups dip

Ingredients List

½ cup organic sour cream

1/2 cup plain organic yogurt

2 tablespoons organic flat-leaf parsley, chopped

2 tablespoons organic green onion tops, chopped

1 teaspoon organic garlic powder

½ teaspoon organic paprika

½ teaspoon all natural sea salt

¼ teaspoon organic black pepper

10 ounces organic frozen chopped spinach, thawed and squeezed dry

1 organic avocado, peeled, pitted, and chopped

1/2 cup organic red bell pepper, diced


1 organic tomato, chopped

¼ cup organic Parmesan cheese, shredded

Let’s Start Mixing!

1. Combine sour cream, yogurt, parsley, green onion, garlic powder, paprika, salt, and pepper in a mixing bowl. Add spinach, avocado, and red bell pepper. Stir well to blend.

2. Cover dip and chill in the refrigerator for 30 minutes or longer before serving.

3. Garnish with chopped tomato and shredded Parmesan cheese.

Kid-friendly Green Cuisine Tips

You can help the environment by using local farm raised organic veggies when making this dip. Grab your family and ride bikes or hop a bus to your closest farmers’ market. Enjoy some eco-friendly flavorful fun!


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