Archive for the ‘National Food Holidays’ Category

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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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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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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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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Pancakes in the morning, pancakes in the evening, pancakes at supper time! Who doesn’t love pancakes! If they  happen to include  healthy fresh fruits like blueberries , even better!  Here is a super cute , kid-friendly  and really delicious recipe to stir-up with the kids for supper this evening  to celebrate Shrove Tuesday! The recipe uses homemade pancake batter, but feel free to use your favorite mix to achieve the same results.  The recipe is from my  Fairies Cookbook http://kidscookingshop.com/author-signed-fairies-cookbook


Makes 20 -2 to 3 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 O.K..

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.


Batter Up Kids-friendly Kitchen Tip

Freeze any left-over cut-out scraps in a reseal able plastic bag and heat in the microwave for a quick snack another day.








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National Chocolate Cake Day is January 27 so let’s celebrate the day by eating chocolate cake! Here’s a super kid-friendly and fun recipe to make, bake and decorate. A creative batch of  chocolate cupcakes that will delight and surprise everyone! And if you don’t feel like making cupcakes, try our Chocolate Flowerpot Cake Mix that you really bake in a flowerpot. http://kidscookingshop.com/flowerpot-chocolate-cake-mix

Enchanted Garden Chocolate Cupcakes

Makes 20 -24 cupcakes

Adapted from the Fairies Cookbook by Barbara Beery



Cupcake Ingredients

1 package chocolate cake mix


2 teaspoons Vanilla

Frosting Ingredients

½ c butter, softened

4 cups powdered sugar

¼ teaspoon salt

1/3 cup whole milk or half and half

2 teaspoons vanilla

Red paste food coloring

White candies or white chocolate chips or nibs

 Let’s Start Making Cupcakes!

1. Make cake mix according to package directions substituting milk for water and adding 2 teaspoons vanilla.

2. Divide in to 20 lined cupcake pans filling almost full so that the tops are really big and slightly hang over the side when baked.

3. Cool cupcakes 10 minutes and then remove cupcake liners.

4 Combine frosting ingredients and frost cupcakes and decorate with candies for mushroom spots.






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 It’s National Peanut Butter Day, January 24

It’s another national food holiday and this time it’s our all American favorite, Peanut Butter. Nothing says childhood like a peanut butter and jelly sandwich, but there are so many other ways to enjoy!The cookbook, The Magic of Peanut Butter and Jelly, combines two cookbooks that go together as perfectly as peanut butter and jelly!  And nothing’s more jam-tastic than this combined set of 2 cookbooks, packaged in a beautiful slipcase and priced so unbelievably: you get two for less than the price of one! There are 200 yummy recipes, each featuring either peanut butter or jelly!  Normally priced at $10.00 on Batter Up Kids Cooking Shop, we are offering it for $5.99  until January 31. Get’em while they last! http://kidscookingshop.com/magic-peanut-butter-and-jelly-cookbook-set

Thumbs-Up Cookies recipe is a peanut butter and jelly cookie treat and is one of my family’s personal favorites from my Batter Up Kids: Delicious Desserts Cookbook   http://kidscookingshop.com/author-signed-delicious-desserts.




Makes 24 cookies

3/4 cup shortening

1/2 cup brown sugar, packed

1/2 cup peanut butter

1/2 teaspoon salt

1 egg

1 teaspoon vanilla

13/4 cups flour

Jelly or jam (your favorite kind)

Preheat oven to 350 degrees.

  1. Line a cookie sheet with foil. Spray with nonstick cooking spray.
  2. In a large mixing bowl, cream the shortening and sugar. Blend in peanut butter, salt, egg, vanilla, and flour. Mix well.
  3. Shape dough into 1-inch balls. Press your thumb into the center of each ball, creating a 1/2-inch indented spot.
  4. Bake for 12 to 15 minutes and cool on a rack. Fill centers with your favorite jelly or jam.


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