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Archive for the ‘Kids Holiday Cooking’ Category

LET’ S CELEBRATE THE NEW YEAR! It’s the magical night all children dream about; the one night parents allow them to stay up until midnight to ring-in the New Year. Let the kids toast in this New Year with our festive Confetti Ice Cream Pops!

Confetti Ice Cream Pops

Makes 8

Ingredients

8 pieces, 1 1/2-inch soft-centered candy bars, like Milky Way or Snickers

1 pint vanilla ice cream or white chocolate ice cream, slightly softened

3/4 cups assorted-color candy confetti or confetti Nerds

Let’s Make the Pops!

  1. Insert a wooden Popsicle stick into one end of each candy bar and set aside.
  2. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup or use something  like one of these cool pop -makers. http://www.kidscookingshop.com/ice-cream-pop-mold.
  3.  Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
  4. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. May be stored covered in freezer up to 3 days.
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Jumping for Gingerbread Cookies!

It’s the holiday season and nothing tastes more like Christmas than making a fresh, spicy scented  batch of gingerbread cookies! The dough may be made up days ahead and kept covered in the refrigerator. It can be ready any time the kids are ready to bake and decorate. There are many different ways to use this recipe. Of course gingerbread men ( and ladies) are the classic, but this dough also works great for gingerbread house construction. Make smaller gingerbread men to adorn and embellish your favorite cupcakes to create the perfect holiday treat for kids’ parties and neighborhood gatherings. For more recipes and decorating tips and to see a beautiful image of our holiday gingerbread cupcakes go to our online shop at www.kidscookingshop.com .

If you are in Austin, check-out  our retail store – Kids Cook! on Far West Blvd. 512-346-3333  www.kidscookaustin.com and register for some of our creative holiday classes and workshops. You can also drop by anytime we are open ( M-S 10-5) and let your child create a Food Treat  at our exclusive Food Treat Activity Center…You never need to register…just walk-in anytime and enjoy a mini cooking lesson!

Gingerbread Cookie Cut-Outs

Ingredients

3/4 cup butter, softened

1/2 cup brown sugar, packed

1 egg

3/4 cup molasses

3 cups flour

1/4 teaspoon salt

2 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Powdered sugar for rolling out dough

Assorted candies and decorating sprinkles

Preheat oven to 350 degrees.

In a large bowl, combine butter, brown sugar, egg, and molasses.

Stir in dry ingredients and mix completely. Cover bowl and put in refrigerator for 2 to 3 hours or until needed and up to 1 week.

Take out small portions, about 1/4 cup or 1/2 cup, of the cookie dough, and roll out 1/4- to 1/2-inch thickness. Use powdered sugar instead of flour to roll out cookie dough. It won’t toughen cookies as flour does if too much is used.

Decorate cookies using candy and sprinkles.

Bake on a foil-lined cookie sheet sprayed with nonstick cooking spray for 8 to 12 minutes, depending on size of cookie.

Let cookies cool on cookie sheet for 5 minutes, then carefully remove. Cool another 10 minutes before using icing.

 You’ll jump for joy with every bite!

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Easter’s on it’s way and these 4 kid-friendly and family fun recipes will ensure your family  enjoys the tastiest and most memorable Easter ever. Cheers!!

EASTER EGG OMELETTE

Makes 1 8×12 inch giant omelet or approximately 12 custard cup or muffin- size omelets

Ingredients

8 eggs

1 c. milk
1/2 tsp. seasoned salt
1 pkg. (3 oz.) smoked sliced ham or turkey
1 c. shredded cheddar, Swiss or Mozzarella cheese
Directions Preheat oven to 325 degrees F

1. Beat the eggs, milk and seasoned salt. Stir in the remaining ingredients.

2. Pour into a greased 8 x 12 inch baking dish or 12 custard cups or muffins cups.

3. Cook uncovered until the omelet is set and puffed slightly and the top is a golden brown.

Kid-friendly Kitchen Tips

This is a great way to use eggs which have been blown-out for decorating! Sneak in some good veggies and encourage the kids make their own creations by adding different stir-ins like chopped tomatoes, mushrooms, sliced zucchini, broccoli, different cheeses, etc.Copyright© Barbara Beery 2007

Hot Cross Buns

Makes 6 buns

Ingredients

1c. whole wheat flour (white flour can be used)
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening or butter
1 tbsp. honey
1/2 tsp. cinnamon
1/4 c. raisins ( optional)
1/3 c. milk

1/2 c. powdered sugar
2 tsp. milk
1/4 tsp. vanilla

Small amount of Pink or lavender food dye

 Directions for Buns

Preheat oven to 400 degrees F. Line a sheet pan with foil and spray with cooking spray.

 1. Mix the flour, baking powder and salt together in a bowl. Cut in the shortening or butter with a fork until it looks like coarse crumbs. Add the honey, cinnamon and raisins and toss lightly. Make a well in the middle and pour in the milk all at once. Stir it around quickly with a fork and form a ball.

2. Dust your hands with a little extra flour and divide the ball into 6 small ones. Place the 6 balls on sheet pan about 2 inches apart. With a knife cut a deep cross through the top of each ball. Bake for 15-20 minutes.

3. Cool rolls for 10 minutes.

4. Mix all icing ingredients together then fill a small zip lock bag with icing. Make sure the top of the plastic bag is sealed then snip a tiny hole in the bottom corner.

5. Squeeze the icing through the opening and fill-in the cut cross shape on each bun to form the cross.

kidscookingshop.com Copyright© Barbara Beery 2007

THE EASY WAY TO BLOW AN EGG!

Here’s a great way to blow eggs that is efficient, sanitary, and creates no mess.

You’ll need the following:

*Eggs in an egg carton

Straight pin or tapestry needle

Teaspoon (from your silverware, not for measuring)

Wooden skewers

A small bowl or disposable container

Drinking straws

1. Leave the eggs in the carton while you pierce them.

2. Place the pin point-down against the top of the egg and lightly tap the pin head with the back of the spoon until it pierces the egg. Insert the wooden skewer into the egg and gently press it down until it pierces the bottom of the egg.

3. Remove the egg from the carton, hold it over the bowl and push the skewer up and down through the contents several times to break the yolk. Remove the skewer and place a straw over the hole. Blow through the straw until the contents of the egg are emptied into the bowl. Rinse blown eggs in warm water and dry with a paper towel or let them dry in a clean egg carton.

4. Gently wash the inside and outside of the empty eggshells with dishwashing detergent and rinse them. If water remains inside an egg, use a straw to blow it out. Let the eggs dry thoroughly on a rack or in their carton.

 Kid-friendly kitchen Tips

When working with a group of children, have at least 1-2 blown-out eggs per child cleaned, ready and waiting to decorate.

  1. *Cut egg cartons into individual compartments so each child has one of their own container to hold their egg.
  2. Allow the kids to proceed with the instructions and blow-out their own egg/s first. The eggs the kids have blown can be drying while they are actually decorating the already “prepped” and blown-out eggs. The eggs they prepared may be decorated after they have dried ( 10- 15 minutes) later.
  3. Have the kids hand-paint the eggs using food colors and Q-tips.

GIANT EASTER EGG SUGAR COOKIES

Makes 10-12 6 inch cookies

For cookies

1/2 cup (1 stick) butter or margarine, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

 To make cookies:

Preheat oven to 375 degrees.

1. Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.

2. Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well. Dough will be very stiff.

3. Divide dough into thirds: roll each portion to ¼ inch thickness on lightly floured work area. Cut out a 6 inch oval egg shape. Place cookies 2 inches apart on foil-lined cookie sheets sprayed with nonstick cooking spray.

4. Bake for 10-12 minutes or until very lightly browned. Remove to wire racks to cool.

 Decorator Frosting

3 tablespoons commercial meringue powder

2 cups confectioners’ sugar

1/4 cup plus 2 tablespoons warm water

1 teaspoon vanilla

1/2 teaspoon almond extract

Food coloring

Directions

1. Combine meringue powder, confectioners’ sugar, water, and vanilla and almond extracts in a mixing bowl.

2. Beat on high speed with an electric mixer for 2-3 minutes.

Divide in separate bowls and add drops of food color or paste coloring as desired.

 kidscookingshop.com

Copyright© by Barbara Beery

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Its’ fun to be GREEN! This St. Patrick’s Day let the kids wear their green inside and out. Our St. Paddy’s Day recipes for kids are fun, fast , festive and perfect for parties or family celebrations.

SHAMROCK SHORTBREAD

Makes 6-8 pieces of shortbread

Ingredients

1/2 cup butter, (not margarine) room temperature

1/3 cup powdered sugar

1/4 teaspoon vanilla

1 cup all purpose flour

Green decorating sugar or green sprinkles

Let’s Start Baking!

Preheat oven to 325 degrees F.

 1. Cream butter and powdered sugar in mixing bowl. Add vanilla and stir to blend.

2. Stir in the flour, about 1/4 cup at a time, and work into the butter blend until it forms a dough ball. Knead the dough for a minute or two in the bowl until it looks smooth.

3. Put dough ball in the center of prepared sheet pan. Starting in the center, press down dough ball to form a flatter, larger round circle. With a table knife,*score dough into 6-8 pie shaped pieces, then *dock each piece 3-4 times with the tines of a fork. Optional: Cut out shamrock shapes with cookie cutter and dock each shamrock shape before baking. Shamrock shapes should be placed about 1/2 inch apart on sheet pan. Decorate with optional sugars or sprinkles before baking.

4. Bake for 30-35 minutes or until golden brown. Remove from oven and cool 10 minutes before breaking apart scored pieces into shortbread triangles or removing shamrock shapes from sheet pan.

Kids Cooking Shop Kid-friendly Tips 

 1. “Score” dozen’t mean the numbers on a scoreboard at a sports event in cooking school! Here’s what it does mean: To make shallow cuts in the top surface of a food. In this recipe the shortbread dough is scored to create a clean line when shortbread is broken apart after it has been baked and cooled.

2. Dock or prick means: To make small holes in the surface of a food. These small holes allow hot air to escape which keeps the dough from blistering or puffing- up while baking.

LEPRECHAUN LIMEADE

Serves 6-8

 Ingredients

 1 liter sugar free lime flavored sparkling water, chilled

1 liter sugar free cherry flavored sparkling water, chilled

Limes, juiced

1- 4 ounce bottle green cherries, drained

Let’s Start Stirring!

1. One 6-8 ounce serving: Pour juice from one lime into glass. Then pour in equal amounts of chilled lime and cherry flavored sparkling waters. Add ice and garnish with a green cherry and a slice of lime.

2. Punch bowl: Put 2 liters of flavored chilled sparkling waters into punch bowl. Add juice from 8-10 limes, ice cubes, 10-12 cherries, and 4-6 lime slices. Stir to blend and serve.

Leaping Leprechauns …This is luscious limeade!

ST. PATRICK’S O’ SALSA

Makes about: 11/2 cups

Ingredients

 1 ripe avocado, peeled, seeded, and chopped and drizzled with 1 teaspoon of fresh lemon juice (to keep from browning)

1/4 cup plain yogurt

6 Tablespoons prepared pesto

1/8 teaspoon cayenne or 2-3 dashes of Tabasco sauce

Salt and pepper to taste

Optional Garnish

1 Tablespoon fresh chopped cilantro or parsley or

1 teaspoon fresh chopped basil

Let’s Start Mixing!

1.  Combine chopped avocado, yogurt, pesto, cayenne or Tabasco, and salt and pepper in mixing bowl. Cover and put in refrigerator for at least 30 minutes or up to 4 hours before serving. Serve with lots of “greens” such as broccoli, sugar snap peas, celery, green tortilla chips, green bell peppers and green onions.

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