National Donut Day-Hooray!

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

Ingredients

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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KIDS FUN with Foods on-a-Stick

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

TOTEM POLE TORTELLINI STICKS Makes 8

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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Chocolate Chip Cookie Week

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!

A SKILLET FULL OF COOKIES

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

Makes 1 giant cookie, 16 slices

Ingredients

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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Banana Recipe – National Banana Bread Day

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

Ingredients

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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Shrove Tuesday Kids Pancake Recipe-Blueberry Pixie Pancakes

BLUEBERRY PIXIE PANCAKES

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

 BLUEBERRY PIXIE PANCAKES

Makes 20 -2 to 3 inch pancakes

 Ingredients

*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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Kids Party Cupcakes-Enchanted Garden Cupcakes

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

http://kidscookingshop.com/author-signed-fairies-cookbook

 

Cupcake Ingredients

1 package chocolate cake mix

Milk

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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Kids Love Peanut, Peanut Butter-and Jelly!

 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.

 

 

THUMBS-UP COOKIES

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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Kids Granola Bar Recipe- National Granola Bar Day

National Granola Bar Day is January 20! Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey, and sometimes rice that is usually baked until crispy. During the baking process the mixture is stirred to maintain a loose, breakfast cereal-type consistency. Dried fruits, such as raisins and dates, are sometimes added.   Besides being a great choice for breakfast and snacks, granola bars and granola are often eaten by those who are hiking, camping, or backpacking due to the fact that it is lightweight, high in calories, and easy to store; these properties make it similar to trail mix and muesli.

Here’s a recipe from one of my cookbooks;  Batter Up Kids: Sensational Snacks for a nutritious and fun snack for kids called GROOVY GRANOLA BARS. We are selling this cookbook  on our website at a discounted price of only $8.99- NORMALLY $19.95 for  30 KID-FRIENDLY RECIPES!  Take advantage of this beautifully photographed  kids cookbook  that’s filled with loads of  healthy kid-friendly treats and eats that kids can really make themselves. http://kidscookingshop.com/author-signed-sensational-snacks

GROOVY GRANOLA BARS

Makes 24 bars

Ingredients

4 1/2 cups old-fashioned rolled oats (not instant)

1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose flour)   

1/3 cup packed brown sugar (light or dark)

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

2 teaspoons vanilla

2/3 cup butter (not margarine) softened

3/4 cup honey

1 cup dried raisins, cranberries, blueberries, or apples

½ cup sunflower seeds, almonds, or other nuts

Let’s Start Baking! Preheat oven to 325 degrees F.

1. In a large mixing bowl, combine all of the ingredients except the dried fruit and nuts. Mix well with an electric mixer until all ingredients are incorporated.

2.. Get your muscles ready. This stuff is thick! Stir in the fruit and nuts until they are mixed into the oatmeal dough. Scoop out dough and press into a 9 x 13 inch baking pan, lined with foil and sprayed with nonstick cooking spray.

3. Bake for 20 to 25 minutes or until golden brown. Cool in pan for 10 minutes.

4. Lift foil on the sides to remove the entire batch from the pan.

5. Cut into bars and cool another 10 minutes before removing cut bars from foil. Store in an air-tight container or individually wrap each one in plastic wrap so they’re ready to go when you are!

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Healthy Kids Snacks-Celebrate National Popcorn Day

Pop-up some fun and enjoy healthy and crunchy popcorn treats on National Popcorn Day! In a matter of minutes popcorn can turn into a healthy, nutritious and delicious treat and with our weekly website special  we are offering discounted pricing on our Old-Fashioned Popcorn Maker, Popcorn Pail Sets and Retro Popcorn Boxes http://kidscookingshop.com/kitchen-appliances-makers  Start popping -up some fun in your kitchen soon!

Here are some of my favorite kid-friendly popcorn recipes that I’ve fixed for my family and have taught in our kids cooking classes.

Check-out our cupcake decorating video for our January Cupcake of the Month, Snowy Popcorn Cupcakes. http://www.youtube.com/barbarabeerykidscook#p/a/u/1/ZD7Us9tcdPM

  

Our Favorite Kids Popcorn Recipes

Pepperoni Popcorn

Makes 12 cups or one big serving bowl

Ingredients

1 cup sliced pepperoni room temperature, each slice cut in half

10 cups salted popped popcorn (1 large microwave popcorn bag)

1 cup toasted pumpkin seeds

2 teaspoons chili powder

1 teaspoon ground cumin

Let’s Start Stirring!

1. Combine all ingredients in large mixing bowl and toss with hands to combine.

Kids Cooking Shop Kitchen Tip

1. Try making this snack in a foodie assembly line for a kids’ birthday party. Give each child a small bowl and have them dish a scoop of all the ingredients into their own bowl. Let them toss together all ingredients themselves and place their own individual serving into a cellophane bag or party treat bag.

Copyright© Barbara Beery www.kidscookingshop.com   

 

Chocolate Almond Popcorn Balls
Serves 6 (2 per person)

Ingredients

10 cups popped popcorn

1/2 cup honey

1 cup brown sugar

3 tablespoons butter

6 oz. semisweet chocolate chips

1 teaspoon vanilla

1 cup sliced toasted almonds

1 cup white chocolate chips

Cooking spray

Directions

1.      In a medium microwave-safe bowl, combine honey, brown sugar, butter, and semi-sweet chocolate chips.  Cover with plastic wrap and heat for 1 to 2 minutes, or until mixture is bubbling and steaming hot. 

2.      Carefully remove bowl from microwave, remove plastic and stir in vanilla.  Set aside.

3.      In a large bowl, mix together the popcorn, almonds, and white chocolate chips.

4.      Stir the honey mixture into the popcorn and toss to coat.

5.      Coat hands with cooking spray and use hands to make 3-inch balls of popcorn.

6.      Individually wrap each ball in plastic wrap and eat within 3 to 5 days.

Kid-friendly Kitchen Tip

Try stove top popcorn instead of microwaveable popcorn for a healthier and tastier recipe. Add or substitute different kinds of nuts in recipe, such as peanuts or pecans!  Chocolate and white chocolate chips may also be substituted with butterscotch or peanut butter chips.

 Copyright© Batter Up Kids Culinary Center 2007

 

Parmesan Rosemary Popcorn

 Ingredients

12 cups popped popcorn

1 1/2 cups Parmesan cheese, grated

1/2 bunch rosemary, chopped

¼-1/2 cup olive oil

Kosher salt and pepper to taste

 Directions

1.    While popcorn is still hot from popping, stir in the Parmesan cheese, rosemary, olive oil and salt.

2.  Serve-up in individual brown paper bags.

 Kid-friendly Kitchen Tip

Try using different fresh herbs from the garden like parsley& cilantro with a dash of chili powder and cumin or fresh dill with a dash of red pepper flakes.

Copyright© Batter Up Kids Culinary Center 2007

 

 

 

 

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NATIONAL SOUP MONTH

 

It’s cold outside so it only makes sense that January is National Soup Month. Soup is an inexpensive and delicious way to fill-up and warm up on cold winter days and nights. Get the kids involved in making soup and encourage them to add their favorite veggies and pastas while allowing them to peel, chop and grate fresh veggies and cheese along the way. Here is a fantastic and colorful cutting board and a set of 2 safety knives just perfect for young chefs to chop-up some fun this winter!

http://kidscookingshop.com/cutting-board-orange-gripper

http://kidscookingshop.com/safety-knife-set-turq-green

Today I am offering you a soup recipe from my Green Princess Cookbook that utilizes fresh organic ingredients and is a great way to get kids to eat their veggies! And remember that a great homemade soup can almost be made out of almost any left-over’s. Today I made a soup from our left-over spaghetti and Italian sausage meal a few nights ago. I also had left-over turkey from a different meal and added that and some fresh tomatoes and spinach along with some chicken stock. It tastes even better as soup than the original dish of spaghetti and Italian sausage from 2 nights ago!

Community Garden Soup Pots
Serves 4-6
Ingredients
2 tablespoons olive oil
1 cup organic leeks or spring onions, white part only
2 tablespoons finely minced garlic
½ teaspoon Sea or Kosher salt
1 cup organic carrots, peeled and chopped into rounds
1 cup organic potatoes, cut into large cubes
1 cup organic green beans
1 quarts free range organic chicken broth or organic vegetable broth
2 cups organic local organic tomatoes, chopped
1 ear organic fresh corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
½ cup organic frozen peas
½ loaf crusty artisan bread, cut or torn into 1 -2 inch cubes
1 cup all natural semi soft cheese or tofu, cubed
Let’s Start Cooking!
1. Heat olive oil in large cook pot over medium-low heat for 1 minute. Lower the heat to medium low.
2. Add the leeks, garlic, and salt. Stir occasionally for about 5 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
3. Add the stock, tomatoes, corn kernels, and pepper. Increase heat and bring to simmer, then lower heat, cover, and cook about 30 minutes or until all veggies are fork tender.
4. Remove pot from heat and stir in parsley and frozen peas.
5. Press 2-3 bread cubes into the bottom of each pot. Place each pot on small saucer and carefully ladle soup onto each pot. Top with 2-4 cubes of cheese or tofu.

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