Baking Recipes For Kids

Learn how baking with your kids can be fun and educational with these baking recipes for kids!

Cookies for Breakfast in a Jar

Cookies for Breakfast in a jar Prep Time: 20 minutes Cook Time: 20 minutes

2/3 c brown sugar, packed
1 t baking soda
¾ t baking powder
1 c all purpose flour
¾ c whole wheat flour
3 c multi grain cereal
½ cup dried blueberries
½ cup dried cranberries
½ cup raisins

Layer all ingredients in a mason jar. Close jar tightly and cover with fabric and ribbon. Affix with the following instructions.

1 jar cookies for breakfast gift mix
½ c butter room temperature
2 eggs beaten

Preheat oven to 350 degrees. In the bowl of an electric mixer beat together butter and eggs until smooth. Add ingredients in jar. Mix until well combined.
With your hands form batter into large golf ball sized balls and place on a greased cookie sheet. Press down on each ball with a spoon to flatten it slightly. Place cookies in the oven and bake for 12 – 15 minutes. Let stand 1 minute then transfer to cooling rack. Enjoy these warm with a glass of milk or leave out for Santa. Happy Holidays!

Pumpkin Cheesecake

Ok, let’s get something straight here.

I love pumpkin.

I mean REALLY!!!

I LOVE PUMPKIN!

Pumpkin pie, pumpkin dip, pumpkin bread, pumpkin ice cream, pumpkin soup…

I love it all.

And you know what else I love?

Cheesecake!

Perfect marriage…

baking with kids   Pumpkin Cheesecake

WHAT YOU NEED:

for the crust -

1 cup crushed graham crackers

3/4 cup crushed gingersnap cookies

2 T brown sugar

1/3 cup melted butter

for the filling -

3 8 ounce packages cream cheese (at room temp)

1 15 ounce can pureed pumpkin

3 eggs

1/4 cup sour cream

1 1/2 cups granulated sugar

1 t vanilla extract

1 1/2 t pumpkin pie spice

1 T flour

WHAT TO DO:

Preheat your oven to 350 F degrees.

In a large bowl combine all the ingredients for the crust.  Give it a mix and then press down into a springform pan (a regular pie pan will do if you don’t have one) and set aside.

Next get started on your filling.  In a large mixer, beat the cream cheese until smooth.  Add in your pumpkin, eggs, sour cream, sugar, pumpkin pie spice, vanilla and flour.

Mix until well combined.

Pour into pie crust.

baking with kids   Pumpkin Cheesecake

Bake in a 350 degree oven for 1 hour.

Turn off the oven and prop open the oven door and let the cheese cake sit in the oven for an additional hour.  Be sure to keep the munchkins out of the kitchen during that time!

Then cover with plastic wrap and chill in the fridge for at least 4 hours before serving.

Top with whip cream and enjoy!!!

Fall Rewind – Vampire Kissed Cupcakes

This is a favorite at our halloween party every year.

Check out our Once Bitten Twice Shy cupcakes…
baking with kids   Fall Rewind   Vampire Kissed Cupcakes

 

WHAT YOU NEED:

1 box store bought red velvet cupcakes

3 large eggs

1/3 cup vegetable oil

1 1/4 cup milk

1 container white cream cheese frosting

1/4 cup raspberry

6 drops red food coloring

1 T water

24 cup cake liners

WHAT TO DO:

baking with kids   Fall Rewind   Vampire Kissed CupcakesPreheat your oven to 350 degrees.  Line your cupcake pan with your cupcake liners.  Set aside.

In a large bowl combine your cake mix, eggs, milk and oil.  Blend on low speed for 30 seconds.  Increase speed to medium and mix for 2 minutes.  Pour batter equally into cupcakes liners (makes 24 cupcakes) and bake for 19-22 minutes or until a toothpick comes out clean.

While the cupcakes bake, mix your “blood.”  In a small bowl combine jelly, food coloring and water.  Mix until it is a blood like consistency.  I pour my mixture into a plastic squeeze bottle but you can just use a spoon if you don’t have one.

Once your cupcakes are cool, frost with cream cheese frosting.  Next take a stake like object (a candle, a kobob skewer, a sharp knife) and make two holes, like vampires teeth.  Then fill the holes with blood allowing it to drip down.  Voila…Your cupcakes have been bitten!

baking with kids   Fall Rewind   Vampire Kissed Cupcakes

Fall Faves – Pumpkin Bread

You all know how we love the pumpkin.

Pumpkin Pie.

Pumpkin Pancakes.

Pumpkin Coffee.

Pumpkin Anything.

Nothing makes the boys happier than getting off the bus…

To a batch of delicious warm pumpkin bread.

baking with kids   Fall Faves   Pumpkin Bread

WHAT YOU NEED:

1 15 ounce can pumpkin puree

4 eggs

1 c vegetable oil

2/3 c water

3 c sugar

1 c brown sugar (divided)

3 1/2 c flour

2 t baking soda

1 t baking powder

1 1/2 t salt

1 t ground cinnamon

1 t ground nutmeg

1/2 t ground cloves

1/4 t ground ginger

1/2 t ground allspice

Optional:

chocolate chips

walnuts

pumpkin seeds

WHAT TO DO:

Preheat the oven to 375 degrees.

In a large bowl combine pumpkin, eggs, vegetable oil, water, sugar and 1/2 cup brown sugar.  Mix until blended.

In another bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger and allspice.  Mix until well combined.  Pour dry ingredients slowly into wet ingredients and mix until well combined.

Add in your desired mix ins.  We usually do one with walnuts and one with chocolate chips.

Pour batter into 2 greased loaf pans.  Sprinkle tops with remaining brown sugar.

baking with kids   Fall Faves   Pumpkin Bread

Bake on 350 for 50-60 minutes or until a toothpick comes out clean.

 

 

Stuffed Acorn Squash

This is a fun way to get kids to try new flavors.

Try them in an interesting festive package.

It’s also better for the body…

Get the same flavors as a traditional sausage stuffing, but with less fat and with healthier starch options.  Whole Wheat Bread, Brown rice, or Quinoa.

baking with kids   Stuffed Acorn Squash

WHAT YOU NEED:

2 teaspoons extra virgin olive oil (plus a smidge for brushing)

½ pound lean ground turkey

pinch of sea salt

½ teaspoon paprika

1 teaspoon fennel seed

½ teaspoon anise seed

½ teaspoon black Pepper

½ teaspoon crushed red pepper

1 cup chopped sweet onion

1 cup diced celery

1 tablespoon dried sage

½ tablespoon dried rosemary

1 teaspoon dried thyme

1 macintosh apple, cored and chopped

½ cup dried cranberries

½ cup orange juice

2 cups Low sodium chicken stock

1 cups Quinoa

3 acorn squash

parsley

S&P

WHAT TO DO:

Preheat your oven to 375.

In a large stock pot heat 1 t olive oil over medium high heat.  Add turkey and cook until no longer pink.  Add in sea salt, paprika, fennel seed, anise seed, and pepper.

Cook for 2-3 minutes and let the spices work into the turkey.

Next add in your chopped onions and celery, give it a good stir and add in your sage, rosemary, and thyme.

Let it cook for 5-8 minutes so the vegetables can soften a bit.  When the veggies have softened toss in your apples, cranberries and orange juice.

Reduce heat and let it simmer until your quinoa is cooked.

Heat a medium saucepan over high heat.  Bring your chicken stock to a boil and add in your quinoa and cover.

Reduce heat to low and simmer, covered, for 15 minutes.  When you quinoa is done add it to your stuffing mixture and mix well.

Cut each one of your acorn squash in half.  Place them cut side up into a baking dish.  You may need two baking dishes, depending on the size of your squash.

Brush each cut side with a touch of olive oil and sprinkle with S&P.  Mound your stuffing mixture into the center of each squash.  Cover with a tin foil tent bake on 375 for 30 minutes.  Remove tin foil and bake for an additional 5-10 minutes.  Serve.

Want to make it vegetarian?  Leave out the turkey!

 

 

Apple Week – Dutch Babies with warm apples

So you all know how much we looooove our pancakes around here.

We have them pretty much…

Every.

Single.

Weekend.

But sometimes you want to switch up your pancake just a bit.

Enter the Dutch Babies!

baking with kids   Apple Week   Dutch Babies with warm apples

Want to know the boys favorite part?

They each get their own little ramekin made special just for them!

WHAT YOU NEED:

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

for the apple topping:

2 granny smith apple, peeled, cored, and sliced

1 t butter

1/4 t salt

1/4 t cinammon

1 T sugar

WHAT TO DO:

Preheat oven to 375 degrees.

Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat.

When butter has melted pour equally into small ramekins and swish butter around in the bottom of each to coat.  (If you don’t have ramekins just batter into skillet then transfer into oven.)  Place ramekins on a baking sheet and put into the oven.

Bake for 25 minutes.  Sides will be golden brown and puffy.

baking with kids   Apple Week   Dutch Babies with warm apples

Meanwhile melt remaining butter over medium high heat.  Toss in apples, sugar, salt and cinammon.  Allow to cook until apples are nice and soft and caramelized.

baking with kids   Apple Week   Dutch Babies with warm apples

Remove dutch babies from oven and serve immediately.  Top with powdered sugar and apples.

 

 

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