The new Kids Cook ! Austin store. Article from Addie Broyles, food editor for the Austin American’s Statesman.

Kids’ cookbook author Barbara Beery knows that 3-year-olds  have the reputation of being more mess makers than competent cooks, but she says that’s more parents’ fear than reality. (The mother of three has been teaching kids how to cook for 20 years, so she knows they can make a mess, but makes a good point: Isn’t cooking inherently messy?)

 Beery recently opened Kids Cook!, a cooking store and activity center on Far West Boulevard in Northwest Austin where kids from 2-12 can come in between 10 a.m. and 5 p.m. Monday through Saturday for 15-minute drop-in activities.

We took Julian recently, and he was pretty thrilled to get to decorate (and then devour) an Independence Day-themed cupcake. (The activities — kids can choose between a healthy one and a sweet one — cost about $11 and include some supplies to take home.)

Beery is also offering scheduled classes ($13.99 to $29.99, including cooking products and tools to take home) for various age groups on Tuesday and Saturday mornings and Wednesday afternoons: toque and toddler (for ages 2 to 5, 10:30 a.m. Tuesdays), koodie (6 years and older, 3:30 p.m. Wednesdays) and general interest (various age ranges, 10:30 a.m. Saturdays).

 In addition to the classes, the store offers a colorful selection of cookbooks, cookie cutters, cake molds, candy kits, kid-sized utensils and other adorable products that are as appealing to adults as their young chefs.

Call Kids Cook! at 512-346-3333 www.kidscookingshop.com


When life gives you lemons—Make lemonade!

The 4th of July may be behind us, but our recipe for Blue Lagoon Lemonade is a great summer cooler any day! We served this up on July 4th at our neighborhood parade in Northwest hills in Austin and served 500 glasses—it’s sure to be a hit this summer at your house or neighborhood lemonade stand.




Serves 8 to 10


6 Lemons

1 -1.5 cups of granulated sugar (more or less to taste)

2 quarts water

2 packages unsweetened Blue Raspberry Kool-Aid

 Let’s Make Lemonade!

1.  Slice the lemons in half and squeeze each of them into a large measuring cup. This should yield about 1 1/2 cups of juice.

2. Place lemon juice in a large container and add Kool-Aid, sugar and water. Stir to blend well and add ice. Serve ASAP.

Kid-friendly Kitchen Tips

  1. Have kids make ice cubes from some of the lemonade. Add a cherry, strawberry slice or raspberry in the ice cube trays before freezing the lemonade.
  2. This is a fun treat to eat like a mini Popsicle or use it instead of ice cubes the next time you make a batch of homemade lemonade.

 Celebrate July 4th!

Looking for some  fun and fast treats that kids can make for the 4th? We’ve got three simple recipes we’ve been making at Kids Cook! for 4th of July that I’d like to share with you. Star- Spangled Cupcakes start with a white cake batter with portions colored  red and blue to create a tie-dye cupcake.  Red ,White and Blueberry Nachos are a great way to combine the seasons freshest fruits in a clever kid-friendly snack. Patrotic Parfaits make a cool 4th of July dessert and are also super for a tasty breakfast treat or a cool and sweet  summer snack after a long day in the sun.

Star-Spangled Cupcakes

Makes approximately 20 to 24


2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup butter, room temperature

3/4 cup granulated sugar

2 eggs, room temperature

1 cup whole milk

2 teaspoons vanilla extract

Red and blue paste food coloring

Assorted red, white and blue candies and sprinkles

 Lets’ Bake Cupcakes!

Preheat oven to 375 degrees F. Line muffin cups with papers.

1. In a small bowl, combine flour, salt and baking powder with a whisk. Set aside until ready to use.

2. In a large bowl, cream butter and sugar till light and fluffy. Beat in eggs one at a time.

3. Add flour mixed with baking powder and salt alternating with milk beating well; stir in vanilla.

4. Divide the batter between 3 bowls; coloring one bowl of batter red, one bowl of batter blue and leaving the third bowl plain. Place equal amounts of each color of batter into every muffin cup filling ¾ full.

5. With a wooden skewer or a small butter knife, create a “Figure 8” in the batter of each muffin cup to swirl colors. Bake for approximately 20 minutes or until puffed up and lightly browned.

5. Remove from oven and cool cupcakes in pans for 5 minutes. Remove cupcakes from pans and cool them on wire racks 30 minutes. Frost and decorate.

Red, White and Blueberry Dessert Nachos Serves 1-2


1- 6 inch whole wheat tortilla, cut into 8 triangles

½ teaspoon brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons vanilla yogurt

¼ teaspoon vanilla

2 strawberries, stemmed and sliced

¼ cup blueberries

1 tablespoon mini chocolate chips

Let’s Make Some Nachos!

Preheat oven to 375°F.

  1. Cut tortilla into 8 triangles. Place on ungreased baking sheet and spray with cooking spray.
  2. Combine sugar and cinnamon in small bowl and sprinkle over tortilla triangles.
  3. Bake 7 to 9 minutes or until lightly browned. Remove from oven and cool for a few minutes before topping with fruits.
  4. While tortillas are baking, combine yogurt and vanilla in a small bowl.
  5. To serve, place baked tortillas chips on a plate, top with strawberries and blueberries, drizzle with yogurt and garnish with chocolate chips. Serve ASAP.

Patriotic Parfaits

Makes 1


Honey Greek yogurt, approximately 2-3ounces

¼ teaspoon vanilla extract

Dash of freshly grated nutmeg

3-4 fresh strawberries, quartered

¼ cup fresh blueberries

2-3 tablespoons granola

Dollop of whipped cream

Let’s Make Parfaits!

  1. Combine yogurt with vanilla and nutmeg.
  2. In a small glass or clear cup, place a layer of strawberries, a layer of yogurt, a layer of granola and top with blueberries.
  3. Top with a dollop of whipped cream and a sparkler pick.

 Kids Cook!  Austin  512-346-3333  www.kidscookingshop.com

Kids Cook! will open the doors to a unique kids cooking supplies store, food activity center and birthday party place on Monday, June 21 at 3742 Far West Blvd, Suite 111 across from the Murchison kickball fields.

Since establisihing Batter Up Kids in 1991, one of the first kids cooking schools in the nation, I am proud to be known as  America’s kids cooking expert, and am poised to get kid’s creating culinary masterpieces in a whole new way by opening our flagship location of Kids Cook! After 20 years of teaching children’s cooking classes, I have honed in on specific skills, techniques and recipes along with tips and tricks, which our trained staff will use in the kids’ food activity center at our Kids Cook! store. Rather than offer expensive, hour-long plus cooking classes that take precious time from already over-scheduled kids and families, the store will offer walk-in/no reservation, totally hands-on food activities and shorter 30 minues Saturday morning classes offereing a class for a different age range each Saturday.

For the walk-in food avtivities, children can come in the store during regular business hours without a reservation and will create either a Healthy Treat utilizing fresh fruits and veggies, or a clever Sweet Treat food craft, which could be a cupcake, cookie or some other sweet surprise. Registration -based Saturday morning classes will offer recipes for fresh seasonal foods and focus on specific seasons and holiday celebrations. Pricing will be affordable for all and the interactive food activities will make a great summer boredom buster, after-school snack, or something fun to do with the kids on the weekends.

 To complement the delicious cooking activities, Kids Cook! will also feature more than 400 cooking products specially suited for young cooks. Everything a young chef-in-the-making could need, from sous chef jackets and colorful aprons to silicone cake and candy molds and decorating tools, to cookbooks and more, will be available on the store shelves. So a young culinary student can walk out of Kids Cook! armed with all the tools necessary to become successful in the kitchen.

Along with the launch of Kids Cook!, we are also revamping our ever- popular cooking birthday parties that feature some of my best –selling kids recipes from the cookbooks I have authored. These celebrations have been the biggest part of our business through the years and rather than offer a party in a commercial kitchen atmosphere, Kids Cook! will host parties in our French country retail store to maintain the family-friendly feel.

Stop by and visit our new location  from now until June 30 and get a free cooking gift. For class times & themes, birthday party pricing and and food treats activities schedule, go to www.kidscookingshop.com.

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.



At Kids Cook! Austin and Kids Cooking Shop.com we’ve officially declared June as Cook with Your Kids Month!

School’s out for summer soon and it’s time to think about activities to keep kids busy while also having fun. Grab the aprons, pull out the measuring cups and start off this summer by celebrating kids’ culinary creativity and participate in Cook with Your Kids Month.

Marking the beginning of summer, June is when parents often seek out extra curricular activities to keep their children busy and active, which is why this is the perfect month to be proclaimed as Cook with Your Kids Month.For 20 years I’ve held summer cooking camps for kids beginning in June and this seemed like the appropriate time to create a national campaign of getting kids into the kitchen.

Cooking is one of the few activities that a child can learn and master in their own home. It’s economical and something kids and parents can share and participate in together And there’s the treat of a delicious dish to share as a family at the end of the journey!

Children of all ages, even as young as 3, can enjoy cooking up magic in the kitchen alongside their parents. Kids love to be involved in cooking activities. Ifounded Batter Up Kids Inc., in 1991 to help foster a love of cooking in young children. And with the recent launch of our first website exclusively selling kids cookbooks and cooking products, www.kidscookingshop.com, budding chefs can find all the tools, recipes and more to create delectable meals, snacks, drinks and desserts. Throughout Cook with Your Kids Month we’ll share tips and tricks on the website and offer suggestions for kid-friendly, fun and healthy recipes and products to promote a summer of cooking fun!

Sign-up for our email list and get free recipes and discounts online!

Flower Power Quiches— Here’s the recipe for the above image –Simple to fix for even the youngest of chefs, it makes a great breakfast treat, a light lunch or a perfect protein rich snack anytime!

Makes 10-12 individual quiches


 1- 17.3 ounce package Refrigerated Pie Crusts

2 Eggs

½ teaspoon Salt

1/8 teaspoon pepper

2 tablespoons cream

1/2 cup grated Swiss cheese

5-6 cherry tomatoes

Let’s Start Baking!

Preheat oven to 400 degrees F

1. Generously spray a mini muffin pan with cooking spray. Cut-out the pie crusts with 2-3- inch circle or flower shaped cookie cutter. Place each cut-out inside each muffin cup.

2.  Place approximately 1 teaspoon grated Swiss into the bottom of each pastry shell.

3.  Combine eggs, salt & pepper, and cream.. Pour into pastry shells filling each almost to the top.

4. Sprinkle with 1 teaspoon grated Swiss cheese and bake for 10-12 minutes or golden brown and slightly puffed. Remove from oven and cool 5 minutes before taking each quiche out of muffin pan. Garnish with a sliced cherry tomato.




We’re delighted to be opening a brand new concept kids cooking store and food activity center in Austin called,  Kids Cook! on June 1. This means we’re also moving everything in our warehouse and want to lighten our inventory before we make the move. If you sign-up for our email list, we’ll send you a discount code to save 50-75% of our entire inventory Kids Cooking Shop. http://kidscookingshop.com Take advanatge of these savings over the next 2 weeks and if you’re in Austin, we’ll have more information on our site the week of May 3rd.