Baking With Kids

Gingersnap Cookies

2009-11-10T07:19:00.000-08:00

I love the smell of ginger and cinnamon during the fall, so here is one of my favorite fall cookies.

3 3/4 cups all-purpose flour
3 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom (optional)
1 1/2 sticks unsalted butter, room temperature (12 tbsp)
2 cups packed dark brown sugar
2 eggs, beaten
1/2 cup dark molasses
2 tsp fresh lime juice
1 tsp vanilla extract
Sugar for rolling

Sift together the flour, baking soda and spices. In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until creamy.
Add the eggs, beating until fluffy. Add the molasses, lime juice and vanilla. Continue mixing until well combined. Gradually add the flour mixture, beating as little as possible.
Divide the dough into two portions and wrap in plastic wrap. Chill for at least 1 hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
This is the fun part for the kids - using your hands, roll the dough into 3/4-inch balls and roll the balls in sugar. Place on the baking sheet and bake for 10 minutes. Transfer to a cooling rack. The cookies can be stored in an airtight container.
Makes 5 dozen cookies.

Pumpkin Pie Pudding

2009-10-26T18:39:00.000-07:00

This is so easy and yummy!

1 small package instant vanilla pudding mix (3.4 oz)
1 can evaporated milk (12 oz.)
1 15 oz. canned pumpkin
1 tsp. pumpkin pie spices (if you don't have pumpkin pie spices you can use 1/2 tsp. cinnamon, 1/8 tsp. ground ginger and pinch of ground cloves)
Cool whip

In a medium bowl whisk the instant pudding with the evaporated milk - mix for 1 minute then add the canned pumpkin and whisk for another 1-2 minutes. Let sit for 10 minutes before serving. To serve just put the pudding in a small bowl and top with Cool Whip.
Makes 5-6 servings.

Egg free Crepes

2009-10-26T18:28:00.000-07:00

This is one the kids will really love help making and eating!

3 tbsp unsalted butter, melted
3 tbsp sugar
pinch salt
1/4 cup applesauce
1 cup flour
1 cup milk
1/2 tsp. vanilla extract

Mix the melted butter, applesauce, salt and sugar until well blended. Slowly add the milk, vanilla extract and finally the flour. Whisk all the ingredients until well blended. Get the kids involved with measuring and mixing all the ingredients.
Heat a small non-stick skillet on medium. Once heated, lightly spray with cooking spray. Pour 1/3 cup of the batter onto the skillet and swirl the skillet around until it completely covers the bottom of the skillet and is a thin layer of batter. Cook for 45 seconds - 1 minute until light golden brown, then flip with a spatula or fork. Cook on the other side until light golden brown. I usually have to cook 1 or 2 crepes to get the timing down right.
Makes 7-8 crepes.
The kids like coming up with new ideas for stuffing the crepes, so far they have tried: cream cheese with strawberry jelly (pictured), peanut butter and jelly, nutella, bananas with vanilla pudding and of course plain sugar.
Bon Appetit!

Sugar Cookies

2009-10-04T18:07:00.000-07:00

One of our favorite things to do when October comes around is make Halloween cut-out sugar cookies. It took me several attempts to get the perfect recipe - I wanted a cookie that I could cut-out and wouldn't expand too much in the oven. So here it is:

1 cup sugar
1 cup unsalted butter, softened
1/2 tsp. salt
3/4 tsp. baking powder
1 egg
1 tbsp. milk
3 cups flour

Combine sugar and butter in a mixer and beat until light and fluffy. Add the egg, salt, milk and continue to mix. Combine the flour with the baking powder in separate bowl. Add the flour mixture to the wet ingredients 1 cup at a time - making sure each cup is well mixed before adding the next. After all the flour is mixed in and you have a nice dough formed you can either wrap the dough in plastic wrap or put in an airtight container. Refrigerate for at least one hour.

Baking: Preheat oven to 375
When you are ready to cut out the cookies roll out the dough on a floured surface - I like to use 1/2 powdered sugar and 1/2 flour on the surface for rolling. Roll the dough out to 1/4" thick, then cut out using your favorite cookie cutter. Bake for 8-10 minutes until just light brown around the edges. Cool on a cooling rack for 30 minutes before decorating. I like to use buttcream frosting for icing the cookies, recipe to soon follow. Store the cookies in an airtight container.

Ideas for decorating:
Candy Corn
M&Ms
Icing colors - orange, white, black, bright green (mix green and yellow), yellow, purple
Sprinkles
We use a small pastry spatula for spreading the icing and pastry bag with a #3 tip for the the small details.

Welcome!

2009-10-03T12:36:00.000-07:00

What the heck am I doing?! Like my life isn't busy enough with a husband, three kids (the youngest is on the autism spectrum), middle school football, PTA, work, and volunteering - I had to go and start blogging. There are two things I love to do - travel and bake. So why not share some of my favorite recipes and give you a few tips on how to include your kids in the kitchen. Since I love to bake, my kids automatically love baking too. I love including my kids so you'll find some fun ideas to get them involved as well. Also - my son with autism, Mason, has severe food allergies - he is allergic to peanuts, walnuts, eggs and rice. Yes, rice. Along the way I'll be sharing my favorite recipes and a modified egg-free, peanut-free version as well. Happy baking!