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With the beginning of summer and my quest for getting kids into the kitchen this summer, I am excited to provide a deliciously different donut dessert that’s great for parties and special celebrations. The first Friday in June is proclaimed as National Donut Day and I can’t think of a better way to celebrate than by making a cool and frosty Donut Sundae.  All that is needed is a donut, ice cream, frosting and some sprinkles! A donut is really as versatile as a cupcake when it comes to frosting and decorating for different occasions and holidays.  I’m sure you and your kids will create this fun, festive and easy-to-make dessert often as even the youngest chefs can easily put this recipe together in a snap.

Delicious Donut Ice Cream Sundaes

Makes 1


1 Cake or yeast donut, unfrosted

1 container purchased frosting, vanilla or chocolate

1/2 teaspoon sprinkles

1 scoop ice cream

Small dollop whipped cream

1 Maraschino cherry with stem, optional

Let’s Make a Donut Sundae!

1.   Frost donut with icing and garnish with sprinkles. Place 1 scoop of ice cream in the center, top   with whipped cream and a cherry if desired.




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It’s National Waffle Day and here’s the perfect waffle for Easter breakfast. Made with a purchased carrot cake mix, topped with chunky applesauce and fresh strawberries, it’s sure to please everybunny in your house!

Easter Morning Carrot Waffles

Serves 8


  • 1 box carrot cake mix

  • 1/2 cup chopped pecans or walnuts

  • 1/3 to 1/2 cup water

  • 2 Granny Smith apples

  • 2 tbsp. butter

  • Juice of 1/2 lemon

  • ½ teaspoon ground cinnamon

  • 1 teaspoon vanilla

  • 1 cup fresh strawberries, sliced


  1. Prepare the cake mix according to package directions, adding the chopped nuts plus 1/3 to 1/2 cup more water than instructed, making a thick, flowing batter.

  2. Peel, core and dice the apples. Melt the butter in a sauté pan and, when it stops foaming, add the apples and lemon juice and toss over medium heat. Cover, lower heat and cook until soft but still slightly crisp. Stir in ground cinnamon and vanilla.

  3. Heat the waffle iron and spray the grids with nonstick vegetable spray. Use a 1/4 cup measure to pour a puddle of batter in the center of each grid. Cook the waffles until they are firm enough to remove from the waffle iron. Put on plates.

  4. Spoon the hot apples over the waffles and top with fresh sliced strawberries.


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FUN WITH FOODS ON-A-STICK!!!  Stick it! Kids love to create and craft and there is nothing more creative than organizing foods on a stick! March 28 is “Something on-a-Stick Day” and there ‘s no better way to celebrate than by stacking-up some cooked Tortellini and veggies en brochette! Make sure kids stay safe and successful when cutting foods by using our kid-safe, kid-friendly safety knife sets.  http://kidscookingshop.com/saftey-knife-set-pink-orange


8 8-10-inch wooden skewers
8 ounces cheese tortellini, cooked and drained
8 sticks of string Mozzarella cheese cut into 1/2 inch chunks
8 cherry or grape tomatoes
16 pitted Kalamata or green olives (or combination of both)

Optional Garnishes:
Drizzle of olive oil
Grated parmesan cheese
Chopped, fresh flat-leaf parsley and fresh basil

Let’s start making totem poles!

1. On each wooden skewer, thread the cooked tortellini (put each one on side ways, not through its hole), tomatoes, olives, and chunks of string cheese.
2. Garnish and serve immediately, or store covered in refrigerator until ready to use and garnish before serving.

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Spring is just around the corner and that means it’s Spring Cleaning Time at Batter Up Kids Cooking Shop. We have new spring and summer products on the way to the warehouse and need to make room for more!  Take 50% off everything in our inventory from March 11-18. Quantities are limited on many of our products, so please be aware that certain products may sell-out quickly and won’t be available at this sale price if reordered.Thank you for your business and have fun shopping at our Spring Cleaning Sale!

 50% off – COUPON CODE M10318 – Enter at check-out.

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It’s Chocolate Chip cookie week so celebrate with a giant chocolate chip cookie baked in a skillet. Here’s my Skillet Full of Cookies recipe…Make. Bake… and enjoy with the kids!


Adapted from the Delicious Desserts Cookbook, Barbara Beery, Gibbs Smith, Publisher Copy write 2004

Makes 1 giant cookie, 16 slices


1/1/2 cup white sugar

1 cup brown sugar, packed

1 cup (2 sticks) butter, softened

1 teaspoon vanilla

2 eggs

21/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups milk chocolate chips

Let’s Start Mixing!

Preheat oven to 375 degrees F. Spray a 10-inch skillet (with an oven proof metal or wooden handle) with cooking spray. Set aside until ready to use.

  1. In a large bowl, use a mixer to cream together the sugars and the butter until smooth. Beat in vanilla and add eggs one at a time.
  2. Add the flour, baking soda, and salt. Mix well. Dough will be stiff.
  3. Using a large spoon, stir in the chocolate chips.
  4. Pat cookie dough into skillet and bake approximately 30 minutes or until the edges are lightly browned.
  5. Carefully remove from oven and cool for 15 minutes before slicing.

A giant family dessert to share with everyone!


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Please come see me if you are in NYC! I have 3 book signings while I am working in NYC March 12-16. Here are the dates, times and places. We’ll have free mini cupcakes for the kids to frost and decorate from my new Pink Princess Cupcakes Cookbook . Ya’ll come!

Saturday, March 13 12:30-2 PM Bank Street Books

2879 Broadway
New York, NY 10025-7805
(212) 678-1654

  1. 3:30-5 PM Broadway Panhandler 65 East 8th Street
    New York, NY 10003
    (212) 966-3434
  2. Sunday, March 14 2-3:30  Barnes & Noble – Park Slope  267 7th Avenue Brooklyn, NY 11215 


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Bonkers for Banana Bread! February 23 is National Banana Bread Day. Banana bread, banana muffins and banana cupcakes are the very best way to use-up over ripe bananas for both a delicious and healthy family treats. Keep over ripe bananas ready-to-go for baking by placing the over-ripe bananas into freezer with the skin–on. When ready to use, simply remove bananas from freezer, thaw 10 minutes, peel and mash according to banana bread, cupcake or muffin directions.

Fresh Banana Cupcakes


1 cup unsalted butter, room temperature

1 cup super fine granulated sugar

2 cups self-rising flour

4 large eggs, room temperature

2 teaspoons Vanilla extract

11/2 cups ripe bananas, mashed; about 3-4 bananas

1 teaspoon apple pie or pumpkin pie spice

½ teaspoon ground cinnamon

Let’s Start Mixing!

Preheat the oven to 350°F.  Lightly spray the inside of each liner or mold with cooking spray before adding the batter. Set aside until ready to use.

  1. In a large bowl, cream together butter and sugar until light and fluffy with a hand mixer.
  2. Beat in eggs one at a time, mixing well after each egg. Stir in Vanilla extract and mashed bananas.
  3. In a medium mixing bowl, whisk together self-rising flour, apple pie spice, and ground cinnamon then stir into the butter and egg mixture.
  4. Divide batter evenly between cupcake cups and bake for 15- 20 minutes.
  5. Carefully remove cupcakes from oven and place on a cooling rack for 5 minutes. Remove cupcakes from cupcake pan and place each one on rack to cool for 30 minutes before frosting and decorating.

 From the Pink Princess Cupcakes Cookbook, Barbara Beery 2010 http://kidscookingshop.com/barbaras-pink-princess-series  Looking for an Eco-friendly way to bake-up some cupcake and muffins? Take a look at our super selection of colorful silicone baking cups in all sorts of fanciful-kid-friendly shapes.


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