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Posts Tagged ‘kid-friendly recipes’


When you’re looking to turn a classic recipe into something so irresistibly delicious, there’s only one thing to do … add a kick of cake mix. Dry cake mix lends a delicious cake batter flavor to the dough, filling, and icing of these totally incredible (and totally easy!) cinnamon rolls. Whether you’re serving them up for a big day or just adding a bit of oomph to your weekend breakfast table, these Birthday Cake Cinnamon Rolls are totally fab!

Birthday Cake Cinnamon Rolls

INGREDIENTS 

  • 1 1/2 cup very warm water
  • 1 packet of yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 cup yellow cake mix (I prefer Betty Crocker.)
  • 2 cups flour

For the filling:

  • 3/4 cup butter melted
  • 1 tablespoon cinnamon
  • 1 cup brown sugar
  • 1/2 cup yellow cake mix

For the icing:

  • 6 cups powdered sugar
  • 1/2 cup cake mix
  • 4 tablespoons butter melted
  • 3-5 tablespoons milk
  • 1 teaspoon vanilla

DIRECTIONS:

Pour the water into a very large bowl. Whisk in the yeast. Then the sugar. Allow the mixture to rest for 2-3 minutes. Stir in the salt, olive oil, and 2 1/4 cups of the flour. Sprinkle just enough flour over the dough until it becomes pliable enough to knead. Knead the dough until it becomes soft and elastic. Cover with a clean cloth and set aside, allowing the dough to rise for 45 minutes.

Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface, until it’s about 1/2″ thick. Drizzle butter across the dough, sprinkle with sugar, cinnamon, and cake mix. Roll tightly into a roll, then slice into 2″ pieces with a sharp knife. Place rolls on a lightly greased baking sheet and allow them to rise for 15 minutes more before putting them in the oven and baking for 15-20 minutes, or until golden brown.

In a stand mixer, beat together all icing ingredients until a spreadable frosting is formed. Drizzle over hot rolls. Sprinkle with rainbow sprinkles. Serve and enjoy!

CHECK OUT LE TOP CHILDREN’S CLOTHING AT
www.letop-usa.com

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I have been told the best way to learn how to cook and bake is to “just go for it.”  So, in an effort to become more confident and familiar in the kitchen, I bought myself a cookbook and did just that.   

Recently I made a close-friend a tiramisu dessert for her birthday. After finishing the dessert, I realized I had gone a little overboard shopping for the ingredients. I had two options for the left over ingredients. The first option was to find a recipe and make something with the left over ingredients. The second was to pack everything up and hope to use the food before it went bad. Since I was in a ‘dessert-making’ mood I went with the first.

I started by looking online for desserts that included ladyfingers, heavy whipping cream, marsala, and/or dark rum. I didn’t find much of anything that had those ingredients except for tiramisu. So, I decided to be creative in the kitchen. 

I chose to make something with peanut butter and bananas and basically followed the tiramisu recipe by taking the core ingredient and recreated the textures with new components and flavors. I whipped the heavy whipping cream until it was light and fluffy, and then I threw in a little of the dark rum and some vanilla extract to bump up the flavor of the whipped mixture. Yummy!

When making tiramisu the mascarpone mixture is crucial to the texture of the dessert. Since I had already used all of my mascarpone I had to improvise… so instead I used cream cheese and peanut butter. Mascarpone is an Italian sweet cream cheese that is softer, sweeter, and smoother than traditional cream cheese. After a few taste tests, I realized my mixture wasn’t quite sweet or smooth enough. I wasn’t sure the best way to handle this dilemma, so I called my friend Susan – my go-to girl for baking advice. She quickly prescribed powdered sugar to my dessert. I was on my way! 

I folded the whipping cream mixture into the peanut butter cream cheese mixture. The two combined to make a light, rich, smooth and creamy mixture. Now it was time to assemble my dessert. I covered the bottom of the dish with ladyfingers, followed by a layer of sliced bananas, scooped and spread half of my peanut butter cream mixture, and topped it off with ground semi-sweet chocolate. I repeated the layers again and topped it off with a few banana slices I had left and a good layer of the ground chocolate.

It turned out delightful! I did have some things I would do different the next time around, such as using more bananas, but all in all it was a great success. I don’t have a name for it yet, but feel free to comment if you have any suggestions.

Good luck on your next in-the-kitchen adventure! Here is a “kid-friendly” tiramisu perfect for little hands. Follow this delicious tiramisu cupcake recipe! It makes for 18 – perfect for a party! 

Ingredients:

    • 1 1/4 cups cake flour (not self-rising), sifted
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon coarse salt
    • 1/4 cup milk
    • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
    • 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
    • 3 large whole eggs plus 3 egg yolks, room temperature
    • 1 cup sugar
    • Coffee-Marsala Syrup
    • Mascarpone Frosting
    • Unsweetened cocoa powder, for dusting

Coffee-Marsala Syrup Recipe
Ingredients:

  • 1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
  • 1 ounce marsala
  • 1/4 cup sugar

Directions:
Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

Mascarpone Frosting Recipe
Ingredients:

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese, room temperature
  • 1/2 cup confectioners’ sugar, sifted

Directions:
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

Tiramisu Cupcake Recipe
Directions:

  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
  2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
  3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
  4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  5. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

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These entertaining “sushi” rolls reinvent the classic PB&J sandwich for kids and make it fun for the whole family to watch football with daddy on Sundays! I sometimes like to recommend almond butter instead of peanut butter because it has a thicker consistency, good flavor and can be A LOT less messy than regular peanut butter. You can use any kind of jam, but try to use whatever you kids’ favorite flavor is or even experiment with new flavors and let your child pick it out a the grocery store. I always try to use jam that is 100% all-natural fruit and organic.

INGREDIENTS:

–        whole grain bread
–        peanut butter or almond butter
–        jam (any flavor)


DIRECTIONS:

  1. Take 2 slices whole-grain bread and remove crusts.
  2. Spoon out enough almond butter or peanut butter to spread a thin layer on bread.
  3. Spoon out enough 100 percent all-natural fruit jam to spread a thin layer on bread.
  4. Flatten bread with rolling-pin.
  5. Spread a thin layer of almond butter or peanut butter on one slice of bread.
  6. Top the almond butter or peanut butter with a thin layer of jam.
  7. Roll up bread tightly.
  8. Slice into four pieces with a serrated knife. Repeat with second slice of bread.

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This delicious snack/dessert helps ease us from those lazy, hazy, crazy days of summer into the chill of an early fall. Change out some of the butter with  applesauce for a slightly healthier cupcake that still tastes great!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In:  1 Hr 30 Minutes

Servings 24 cupcakes

 INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree

DIRECTIONS:

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Frost as you like.

 

Source: allrecipes.com

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They’re easy to make, perfect for any fiesta, and great for just anytime you need a tasty snack with a little crunch to it.  Can you guess which snack?  Kids of all ages can’t resist this Latin food snack that ironically has become an “All-American” invention snack/meal.  Although all you moms out there might want a fun cerveza to celebrate Cinco de Mayo, make drinks with your food a family treat and serve sparkling apple cider for your kids to make mealtime more festive. What is this versatile, irresistible snack? Nachos, naturally!

Maybe I am biased being originally from California, but in my opinion, very little time is required to whip up a batch. You can cater your recipes to put your own individual spin on them too.

What is nice is nachos can be prepared many ways – on a grill, in the oven, or even in a microwave for any “short on time” parents.  They can even be made for vegetarians or for the meat eaters in your family.  Nachos are a great snack anytime!

Here’s what you will need to make this dish in a microwave:

  • Whole wheat or corn tortilla chips
  • grated cheddar cheese
  • refried beans
  • salsa
  • jalapeño pepper slices
  • microwave-safe bowl
  • butter knife
  • microwave-safe plate
  • can opener
  • oven mitts


What to do, What to do!

1. Wash your hands! (Make sure to be present with your child because this requires using the microwave).

2. To begin, put the refried beans in a microwave-safe bowl and heat in the microwave for about 45 seconds.

3. Spread tortilla chips on a microwave-safe plate.

4. Spread the refried beans on the tortilla chips.

5. Spread a big dollop of salsa on top of the chips.

6. Sprinkle shredded cheese over the salsa and refried beans.

7. If you and your kids like spicy food, you can add a small amount of mini slices of jalapeño pepper to garnish the plate.

8. Microwave everything for about 1-1.5 minutes OR until the cheese melts.

9. Using oven mitts, remove the plate from microwave. (BE CAREFUL – the plate might be caliente (a.k.a. hot!)

10. Serve your tasty nachos with extra salsa!

11. Dig in

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If you kids are anything like mine they’ll just love these quick herb-battered chicken nuggets as an appetizer or a main dish.

Serves 4 peoplethumbnail1

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS:

  • 4 skinless, boneless chicken breasts
  • 2 eggs, beaten
  • 1 tablespoon water
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 pinch crushed red pepper flakes
  • 1/2 cup dried bread crumbs, seasoned
  • 1/2 cup wheat germ
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
  2. Trim any fat from chicken and cut into 1 inch cubes.
  3. In a bowl beat the eggs with the water and add the chicken.
  4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
  5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.

source: kaboose.com

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thumbnail1Looking for a healthy summer dessert? You’ve found it.  This is  a great way to use up the last of that pint of sorbet or frozen yogurt. For a less healthy approach (and even yummier) use your favorite ice cream instead. Kids will love them!!!

Makes 1 serving

ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

INGREDIENTS:
4 small vanilla-snap cookies
2 tablespoons fruit sorbet or frozen yogurt

Mini Dessert SandwichDIRECTIONS:
Top 2 cookies with 1 tablespoon sorbet (or frozen yogurt). Top with 2 more cookies. Freeze sandwiches for at least 30 minutes to firm up.

source: EatingWell Magazine

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