Tag Archives: baking with kids

Snickerdoodle Blondies = Cinnamony-Sugary Heaven

15 Oct

When a friend of mine sent me a link to this recipe, I knew I had to try them – not only for her (to bring to her after her recent surgery), but also for my house and boys, too (my husband is a big snickerdoodle fan!)

So – in true “me” fashion, I decided to whip up a double batch of these – with some help from the cutest sous chef, of course!

Snickerdoodle Blondies
(Recipe Courtesy of Delish) 

Ingredients
Cooking spray
3/4 c. (1 1/2 sticks) butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 tbsp. cinnamon sugar

Directions
-Preheat oven to 350° and grease a 9-x-9″ pan with cooking spray.
-In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs and vanilla and beat until combined.
-In another bowl, whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined.
-Press batter into prepared pan and sprinkle top with cinnamon sugar.
-Bake until golden and still slightly soft in the middle, 25 to 30 minutes.
Let cool before slicing into squares.

I had all the ingredients on hand for this – and since I am slightly lazy, this is always a HUGE win for me – and as I was making these more as a gift/for others, I wasn’t really expecting to like them too much, but they were AMAZING – just the right amount of chewy, and the SMELL they filled the kitchen with – WOW. These are a MUST make – trust me!

Advertisements

John’s Cookbook – Page 5 – S’mores Dip

19 Mar

The snow is melting, the sun is shining, and Spring is here! It may not feel like it for sure yet, but warmer weather is on its way, and I for one can’t wait to get out there and enjoy it. Admittedly, I am NOT much of an outdoor girl AT ALL – BUT – when you have kids that have been cooped up inside for the past several years (months really – but feels like years), you gotta embrace the wonder that is the great outdoors

One of the best things about warmer weather is having campfires and roasting marshmallows for S’mores. It may not be S’more weather yet – but it is S’more dip weather (which – is really anytime!)

S’more’s Dip
(Recipe Courtesy of Wine & Glue)

Ingredients
8 oz cream cheese room temperature
1 cup powdered sugar
1 cup fudge sauce
7 1/2 oz marshmallow cream
1 tsp vanilla

graham cracker sticks for dipping
mini chocolate chips/marshmallow bits for topping

Instructions
In a large bowl, blend together with a handheld mixer: the cream cheese, powdered sugar, fudge sauce, marshmallow creme and vanilla until smooth

Transfer to a serving bowl, top with mini chocolate chips and marshmallow bits and serve with graham crackers

John’s favorite part? Anything marshmallow related – he loved the fluff, and the tiny little marshmallows blew his mind!

He looks oddly like the Joker while “taste-testing” the ingredients

DIPPPPPPPPPP – so good!

As with most dips – this wasn’t exactly hard to make, and I love the idea of a dippable S’more!

It was enjoyed by all, big and small – and while it was great, it just made me want a REAL s’more even more! Still – a worthy winter time substitute, and I personally enjoyed it right off the spoon (no graham crackers needed!)

John’s Cookbook – Page 4 – Chocolate PB Crescent Rolls

12 Mar

For this week’s page out of John’s Cookbook, he picked something simple (which I appreciate), that also managed to incorporate Chocolate and Peanut Butter (which EVERYONE appreciates!)

Chocolate PB Crescent Rolls
(Recipe Courtesy of Stockpiling Moms)

Ingredients
1 pkg of Crescent Rolls
8 Tbsp. Peanut Butter
¼ cup Mini Chocolate Chips

Instructions
-Preheat oven to 350 degrees
-Roll out Crescent Rolls to form 8 triangles.
-Spread 1 Tbsp. of Peanut Butter on each triangle.
-Sprinkle Mini Chocolate Chips amongst triangles.
-Roll up Crescent Rolls and press ends together.
-Place on 13X9 baking sheet and cook for 10 mins.
-Let cool and enjoy.

Prep work (with some help from Dad and Auntie)

Before and After oven glamour shots

John loved them so much he ate 2! 

Crescent Rolls are such a great base for a lot of things – like the Crescent Roll Cinnamon Rolls John helped make a few weeks ago, and of course Crescent dogs (crescent roll/hot dog/cheese) are a favorite at our house, and now these dessert rolls, and of course they are great by themselves alongside Thanksgiving Dinner, too!

While there was nothing special about these taste-wise (they tasted exactly like you would think – a crescent roll stuffed with Peanut butter and chocolate), they were really easy for him to do basically by himself, and they can really be customized with add-ins too – jelly, mini marshmallows, nuts, other flavors of chocolate chips, raisins/craisins – you can use whatever you have on hand to whip these up – and they are pretty tasty (especially warm out of the oven!)

John’s Cookbook – Page 3 – Reese’s Peanut Butter Pudding Cookies

7 Mar

I have been LOVING having my little sous chef in the kitchen with me – he has been helping me bake since he was a wee little 1 year old, and I am really enjoying having him help pick and “reading” the recipes with me.

This week, he picked cookies – because who doesn’t love cookies? I think he saw that there were Reese’s involved and that had him hooked, and I don’t blame him – there’s a reason I had saved this recipe for Reese’s Peanut Butter Pudding Cookies, and I couldn’t WAIT to try them:

Reese’s Peanut Butter Pudding Cookies
(Recipe Courtesy of Inside BruCrew Life)

Ingredients
3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 Tablespoon honey
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 – 3.4 box instant vanilla pudding
1 cup chocolate chips
1 1/4 cups halved Reese’s mini peanut butter cups, divided
1 cup mini Reese’s Pieces, divided

Instructions
-Preheat oven to 350 degrees.
-Beat the butter until creamy. Add the peanut butter and sugars and beat again.
-Add the eggs, honey, and vanilla and beat until mixed in.
-Stir together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture until everything is mixed in.
-Stir in the chocolate chips, 1 cup peanut butter cups, and 3/4 cup Reese’s Pieces gently.
-Use a 2 Tablespoon cookie scoop to make 36 dough balls. Press the remaining candy into the tops of the dough balls.
-Place the dough balls on a baking sheet and bake for 10 minutes. Let rest on the hot cookie sheet for 2 minutes, then gently move to a piece of parchment paper.
-Let the cookies cool completely before storing in a tightly sealed container.

He’s ready to bake!

Loves doing the mixer all by himself – and he has gotten pretty good at it, too

Wet and dry ingredients – ready to be mixed together

These got the John seal of approval for sure!

These are some serious cookies – they remind me a bit of these other pudding cookies I made – the best soft and chewy chocolate chip cookies, which are also large, dense & intense!

They were easy to make, and the only change I made to the recipe was I didn’t save some of the candy to put on the top before baking – I just mixed it all in – and they turned out plenty pretty (at least – I think so!)

I actually am not a big fan of peanut butter based cookies, but these didn’t overpower with the PB flavor (I think the pudding helped offset it!) and the chunks of chocolate chips/Reese’s in every bite were awesome. Would make again, for sure – these are perfect for all you peanut butter lovers out there!

John’s Cookbook – Page 1 – Crescent Roll Cinnamon Rolls

27 Feb

As you all know, I have been having my little sous chef help me out in the kitchen for quite some time now – since he was about 1 (he’s 4 now!). He really enjoys helping measure, stir, and create recipes – so I thought it was about time he took the lead a bit more.

He expressed interest in making “Crescent Roll Cinnamon Rolls” – which I wasn’t even sure was a thing, but turns out, it is! So I printed the recipe in extra large font, and put it in his very own binder, titled “John’s Cookbook” – and each week I will add a kid-friendly recipe for he and I to make together

Crescent Roll Cinnamon Rolls
(Recipe Courtesy of The Two Bite Club)

INGREDIENTS
3 tablespoons butter, melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 package crescent roll dough or crescent roll sheet
2 tablespoons butter, at room temperature
2 tablespoons cream cheese, at room temperature
1 tablespoon orange juice
1/2 teaspoon vanilla extract
1/2 cup powdered sugar

INSTRUCTIONS
1. Preheat your oven to 350 degrees F. Lightly coat the inside of a 7-inch x 5-inch baking dish with some of the melted butter.

2. Unroll the crescent dough. (If using crescent rolls, pinch seams to seal.) Brush the dough with 1 teaspoon of the melted butter, leaving a 1/4-inch border with no butter.

3. In a bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture evenly over the dough leaving a 1/4 inch border with no sugar. Drizzle with the remaining melted butter.

4. Roll the dough (starting with the long end) into a tight log. Cut into 8 equal pieces and carefully place into the baking dish cut side up. Bake in the preheated oven for 25 minutes.

5. Meanwhile, combine the room temperature butter and cream cheese with an electric mixer. Beat in the orange juice, vanilla, and powdered sugar until combined. Spread onto the cinnamon rolls when they come out of the oven, serving any leftover glaze on the side.

He really enjoyed taking the lead on this – and the finished product was pretty good! It’s an easy shortcut to making cinnamon rolls without all the kneading/rising of a yest dough, and they got two thumbs up from John, too!

Spooky Bat Brownies – A Fun Halloween Treat For All

30 Oct

My son loves all things “Spooooooky” – from haunted houses to scary movies and everything in between! So when I saw the title of these Spooky Bat Brownies I knew he would love making them with me (almost as much I would love eating them – as they combine two of my lifelong loves – chocolate, and FROSTING)

SPOOKY BAT OREO BROWNIES
(Recipe Courtesy of Something Swanky)

INGREDIENTS:
-brownies, baked and cooled*
*Before baking: spread half of the batter in the baking dish. Layer 15 Oreos (5 rows of 3 cookies) over the batter, and then spread the remaining batter on top of the Oreos.
-vanilla buttercream (check out my preferred recipe Here)
-8-12 ounces store-bought hot fudge sauce, room temp
-30 Oreos (15 for inside brownies, 15 for bat decorations)
-30 candy eyeballs

DIRECTIONS:
-Spread buttercream on top of the cooled brownies.
-Drop small dollops of hot fudge sauce (NOT heated) over the buttercream. Use the offset spatula or a knife to swirl the hot fudge sauce into the buttercream.
-Split the remaining 15 Oreos. Layer the halves with the cream, cream side up, on top of the swirled frosting.
-Pipe two small dots of fudge sauce on the Oreo cream and place two candy eyeballs on the fudge sauce.
-Take the “plain” remaining halves of the cookies and cut them in half to make the bat wings. Press them into the frosting under the bat “heads” (as pictured).

Here’s the making of the brownie base layer – a simple store bought 9×13 mix, with oreos added in

Here are the finished brownies – cooled off and ready for frosting!

Some of the work in progress stages – all I can say is good thing I had extra cookies, as I had a lot of trouble getting the ‘wings’ to evenly halve without breaking

Frosting, meet fudge

Bat Creation! I didn’t have any candy eyes (plus I didn’t want my son eating them since they are usually pretty hard to chew anyway), so I just saved some of my buttercream, tinted it black, and used it for eyes/faces. As you can see – the results garnered mixed emotions (from the bats, that is)

My little sous chef helped make the frosting, and was also a big help at eating the “broken” and unusable bat wing pieces

I was actually lucky enough to have not only my sous chef, but his two apprentices – Walter and Buzz Lightyear – on hand for some on the job training. Buzz enjoyed tasting some frosting, and Walter enjoyed all the broken cookie pieces that little sous chef accidentally dropped

This guy is unsure of what is happening….

Overall, this was a great recipe for me – it was easy, fun for my son, and used ingredients I had on hand (including the boxed brownie mix – I love a good shortcut!). The ONLY drawback was how hard they were to cut – but that is probably my own fault, as I kept them in the fridge. Once I left them out for a bit the cutting became substantially easier

They are delicious tasting too, but pretty rich – I cut each “bat” in half as any bigger would have been too much (probably why this bat looks so scared – he knows what’s coming!). This would be a great treat to make and bring to a Halloween Party, as it has the super cute bat presentation going on. I think next time I do it, I might go nuts and make the buttercream orange and purple to give it even more of a Halloween-y vibe!

My Little Helper (AKA The World’s Most Adorable Sous Chef)

24 May

My love of baking is something I really hope I can pass on to my son – I know he likes eating my baked goods already, but I want him to appreciate the time and effort that goes into them, too! I have been letting him “help” me in the kitchen for a while now, with extremely adorable results:

20160212_154834

20160213_081933

 20160425_161311

He actually did pretty well standing on a regular dining room chair, but when I saw a picture of a “toddler helper” stool on pinterest, I knew it would make a great project for my dad (who is always looking for something to do to keep himself out of trouble!). It turned out great, and was super easy/cheap for him to put together. Check out how you can make your own here

20160416_082223
received_10101019664555989

My mother in law made us matching Mickey and Minnie aprons – aren’t they amazing? Perfect for me and my little sous chef!

 20160210_161413 20160210_162208 20160210_162230

He REALLY enjoyed helping me make sugar cookies, and enjoyed the frosting we made for them even more!

I really hope that giving him the chance to help in the kitchen (and yes, make messes, too!) will keep him coming back for more, and keep him interested in helping and learning, too!