April 28, 2012 By headchef
We are giving away a white KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer to one lucky reader! This is a perfect Mother’s Day gift to you or anyone you know who loves baking or just being in the kitchen as much as my Little Chefs! This was made possible by Bay Area Mommy, American Family and some of the most awesome bloggers!
KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, White – Retail Value: $349.99- Color: White- 325-watt mixer with 10 speeds; 5-quart stainless steel bowl- Tilt-back head for easy access to mixture- 1 piece pouring shield with large chute for adding ingredients- Includes flat beater, dough hook, and wire whip- Measures 14 by 8-2/3 inches by 14 inches1-year warranty Giveaway will run from April 29 at 12AM EST to May 9 at 11:59PM EST.
Open to the US only. Must be at least 18 years old to be eligible.
a Rafflecopter giveaway
April 27, 2012 By headchef
A few weeks ago I was looking through a link party and saw these Andes Mint Cupcakes. I went to the Kurtz Corner and was reading the posting when Little Chef A came over and asked what I was doing. She saw them and thought they looked “soooo good!” I knew right then and there we were going to make these soon!
The first part is very simple; make a batch of chocolate cupcakes according to the box directions. Little Chef A has learned so much she was able to do it by herself. Of course I still supervised, but she was able to do it all! When she cracked the egg she said, “Hey I didn’t get a shell in the bowl!” When using the mixer I asked if she knew the trick. She said, “Keep it in the mixture.” It was not even a minute later when she lifted the mixer up. Pretending I did not see that I said, “What happens if you lift the mixer up?” “Oh I forgot! Good thing I didn’t lift it up too much!” I felt the same way!
The easiest method we came up with to fill the liners was to transfer the mix to a bowl with a spout. This seemed much less messy then spooning it out. I was waiting for her to tell me we needed the scoop you always see on Cupcake Wars, but she didn’t. However, I do see why they use that! Every cupcake is the same height…ours are VERY different. We might need to invest in that tool next!
While the cupcakes were baking Little Chef A made the chocolate filling. The only tricky part was getting the powdered sugar out of the bag into the measuring cup and not all over the entire kitchen!
Little Chef A and her Dad went shopping for the missing ingredients before beginning this recipe. They could not find a squeeze bottle so we decided to use a pastry bag instead. We either used a tip with a opening too small, or something went wrong with the filling because it was VERY hard for her to squeeze out the filling. Some cupcakes had a lot and some a very tiny amount. It was hard for her to judge because she did not see her results. I think we need a few tips and hints on how to do this step!
Frosting was one of her favorite steps. She chose the tip she wanted to use and swirled it around the top until it was covered. Next she shook on some of the remaining filling with a fork and added a mint. Her masterpiece was complete. She was very proud of her work! In fact she was so proud we had to invite the neighbors over to share!
While tasting we decided we would like the mint flavor in the cupcakes and in the frosting, not just in the filling.
Andes Mint Cupcakes
Kurtz Corner
Ingredients
1. Chocolate cake mix
2. Eggs
; font-family: inherit; text-align: left;>3. Icing of your choice, I used butter cream
4. Andes mints
5. Heavy whipping cream
6. Milk chocolate chips
7. Vegetable oil
8. Squeeze bottle
9. Peppermint extract
10. Cupcake liners
11. Lime green food coloring
Cook your cupcakes like you would normally according to the box directions. (I don’t have the time or patience to make cupcakes from scratch, the boxed kind is good enough for me!) While your cupcakes are cooking you will need to make your cupcake mint filling.
Chocolate Mint Filling:
2/3 cup chocolate chips
4 tablespoons heavy cream
2 teaspoon peppermint extract
1/2 cup powdered sugar
Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave stirring in 30 second intervals until fully melted. Stir in peppermint extract and powdered sugar. Funnel your chocolate mint filling into your squeeze bottle. Once your cupcakes are ready fill each with your chocolate mint filling while they are still warm. Hold your squeeze for 3 to 5 seconds (I made 2 or 3 holes per cupcake)
Next, you’ll want to make your mint green icing. Combine your icing with several drops of lime green food coloring. Start with 3 or 4 and keep adding until you have your desired green color. Use a piping bag to pipe on your icing. Garnish with left over chocolate mint filling and one Andes mint.
April 26, 2012 By headchef
My Little Chefs received an Easy Bake Stylin’ Sweet Cake Kit as a gift from my Brothers family. From the outside it looks like a lot of fun! The packaging is pink, just the right color pink to attract any little girl.
Upon opening there are a lot of parts but after consulting the manual we were able to easily figure out which part does what. I read the instructions to the Little Chefs and explained the steps we were going to follow. The manual advises to tape down wax paper and only bake/decorate on the wax paper because it may cause staining. My first thoughts were my Little Chefs NEVER keep everything in a designated area, I do not like them to play with things I know will stain. This was going to be fun. We thought it would be a great idea to wear aprons to prevent staining on most of their clothing.
Little Chef A and D both measured out the cake mix and water and stirred until smooth. They poured the mix until the line. After 15 seconds in the microwave Little Chef A lifts up the lid and says, “Wow! That’s not right? It is not past the top. It is just in its same place.” She was right, the cake did not rise something must be wrong. We read the directions again and agreed we did everything correctly. The next cake was cooked 5 seconds longer, but the results were almost the same. I said, “I don’t know why the cakes are so small.” Little Chef A responded, “Maybe that is how the inventor wanted them to be.” It was not until we filled the cake mix to the top (not the line halfway) that we could get the cake as tall as it should be.
The fondant does take a long time to mix. The Little Chefs were getting frustrated when finally it came together..kind of …. in little balls which them they had to mix with their hands. Covering the cakes did not work very well. The molded the fondant in the given mold, placed the cake (we did 2 cakes to make it the right height!) in the hole and flipped it over onto a plate. The problem was the cake is smaller then the hole and they fell right out. The fondant covering was never attached to the cake. It covered the cake and made the cake at least twice as large as it really was.
Decorating the cakes were a lot like using play doh. They enjoyed rolling the fondant out and creating designs. The tools were cute, but my Little Chef had to put all their weight on top of the mold to get it to transfer to their fondant. Even then it came out very light. They had a very hard time attaching the fondant shapes to the fondant covered cake with frosting. Its a good thing the cakes did not need to be moved to be judged! Little Chef A became a little frustrated with the designs so she decided just to make balls. One sister followed and did the same.
Little Chef A liked this because it “has more designs then regular cooking.” We will keep the instruments because I know the next time we make a cake or cupcakes they will want to make a design. In my opinion I would rather let them whip up a box of cupcakes then decorate them. These small cakes were so incredibly tiny!
April 25, 2012 By headchef
Brussels Sprouts with Dijon Mustard Sauce was a request from Little Chef A. She came home from school recently and said most of the kids in her class hate brussels sprouts. “I don’t know if I like them or not. I haven’t tried them.” I was impressed with her indecision because of her lack of knowledge. We were going to need to do something about that! Little Chef C found in her Impossible To Easy cookbook by Robert Irvine Brussels Sprouts with Dijon Mustard Sauce. In reading the recipe I laughed because he says, “Brussels sprouts have gotten a bad rap……given a little help, such as that provided by the sauce in this recipe, even the most stalwart sprouts haters may be surprised at how pleasant and flavorful they can be.” It sounded like this would be the best first brussels sprouts recipe.
The recipe really is straight forward. Little Chef C tore off some of the outer layers then she cut them in half. The recipe did not say to cut them, but after reading many brussels sprouts recipes most were cut. For my little eaters it seems easiest to cut all the food small in preparation then when they are starving at the table ready to eat!
The sauce needed to be made next. Little Chef C combined some ingredients in one pan and butter and flour in another. It seemed a little confusing, but if you focus on one pan at a time it is not hard. Little Chef C smelled the “nutty aroma” then tempered it and poured the flour mixture into the first saucepan.
The brussels sprouts were done steaming by this point and Little Chef C poured the sauce on top. Time to eat! I was hoping for the best when everyone took their first bite. Surprisingly everyone LOVED the brussels sprouts. They kept going back for more and more. After reading the introduction to the recipe I believe the success is because of the recipe. I am so happy! My Little Chefs will try Brussels Sprouts again thanks to this experience!
Brussels Sprouts with Dijon Mustard Sauce
Robert Irvine – Impossible To Easy
Ingredients1 cup vegetable stock (such as Kitchen Basics brand)1 large garlic clove, minced1 bay leaf1/4 teaspoon ground white pepper1/4 teaspoon freshly grated or ground nutmeg2 tablespoons unsalted butter2 tablespoons Wondra flour2 cups (about 8 ounces) fresh or thawed frozen brussels sprouts, tough outer leaves removed2 teaspoons Dijon mustard
Salt and white pepper to taste
Method
To make the sauce, combine the stock, garlic, bay leaf, white pepper, and nutmeg in a saucepan over medium heat. In a separate small pan, melt the butter and gradually stir in the flour until it emits a nutty aroma (without browning). Remove from the heat. Pour a small amount of the hot stock mixture into the flour mixture, stirring until it is thoroughly blended. Return this to the remaining broth mixture and simmer for a few minutes to let the flavors integrate, stirring frequently.
Meanwhile, steam the brussels sprouts until tender but still bright green, about 8 minutes. Place the brussels sprouts into a mixing bowl.
Remove the sauce from the heat, discard the bay leaf, and whisk in the mustard. Season to taste with salt and pepper if needed. Fold the sauce into the steamed brussels sprouts and serve.
April 24, 2012 By headchef
How many times have you or your kids misidentified fruits or vegetables? Mine do it quite frequently. The first recipe Little Chef C made was Chef Robert’s Seared Mahi Mahi with Mango Sauce. In referencing this recipe later she said she wanted to “make the fish with the pineapple sauce.” After some thought I realized she was mistaking the mango for the pineapple. Why would she get the two mixed up? They seem so different to me. We needed to put the mango and the pineapple side by side and discuss the similarities and differences. Kids love to investigate and learn. If they learn about the components of a recipe they will be more interested to eat it. If we eliminate the scary factor foods have because they are unfamiliar we will be a step closer to helping our kids eat a wider variety of foods. The produce department is a perfect place to teach your kids about fruits and vegetables. Discovery is all about observations. Point out a fruit or vegetable and call it by its name. Ask leading questions such as what color is it? Is the skin smooth or rough? Does it look hard or soft? Where do you think it grows; under ground or above ground? For some, like apples, you can show them there are different varieties like red and green. In the mound of apples you can show them some are small and some are large.
Observation is the first step to understanding fruits and vegetables. The next step requires hands on experience. Recently we were in the produce department and one of my Little Chefs was curious about coconut milk. No matter how long we talked about the hard hairy outside, the fact that it grows high up on a tree, or the sound the milk makes when you shake the coconut she would not understand the taste unless we opened it up.
What did we do? We bought a coconut to investigate at home. Kids like to make predictions. What do you think will be inside? What color will it be? Little Chef A said, “I wish I could try the tender meat.” I asked why she called it “tender meat”? She responded, “I read it in a book.” I was happy for that book because it made her wonder.
The Little Chefs helped their Dad open the coconut and catch the milk. They helped scrape out the meat. Now it was time to smell and taste.
First up was the milk. Little Chef C said, “It looks like water…..I like it.” Little Chef A said, “It is not my favorite because it does not have that much of a flavor.” Little Chef D said, “It has a bad flavor I don’t like it.”
Next was the “tender meat.” Little Chef A said, “It is hard. I wish I did like it but I don’t.” Little Chef C said, “It tastes good.” Little Chef D said, “I don’t like it.” After giving it more thought Little Chef A said, “Next time I want to blend the meat and the milk together in a blender to make coconut milk.” (She means the kind that comes in a can.) A couple days later we were watching Iron Chef America and saw Bobby Flay open a coconut A LOT faster then Dad did using a different method. Little Chef C said, “We should have opened our coconut that way!” Even though each Little Chef had a different opinion when they saw it on the show they had a connection to that coconut. They could relate to what Bobby Flay was doing and they were more interested. We have a rule in our house everyone has to try a little of everything new. How do you know you don’t like it if you haven’t tried it? Whether they liked it or not they are now more familiar with a coconut of this type. If there are more then one type like apples buy a few varieties and let them tell you the differences. They are smarter then we think. They will come up with one being more sweet and another more sour.
If you tap into the curiosity of kids they will want to have exposure to a new type of food. By teaching kids about different fruits and vegetables their misconceptions will be eliminated. I’m not saying they will like everything they eat. They will discover the truth on their own. They will have a personal connection through that investigation which will lead them to healthy foods around them.
April 23, 2012 By headchef
Little Chef A watched a Giada episode we had saved. Strawberry and Rosemary Scones was one of the recipes featured. Little Chef A immediately wanted to make these scones. We had blueberry and grape jelly in our home, but she insisted we use strawberry jam “like Giada.” How could I say no at that point? We immediately went to the store and got strawberry jam. The scone mix was easy to make. The ingredients were measured out and added to a food processor. “I can’t believe we have to make a mess on the counter. It takes a long time to clean it up since the flour is puffy.” “I like this cup its a lot easier (to measure) the flour.” — We keep a measuring cup in the flour and the sugar. The problem with this measuring cup is the 1 cup fill line is below the rim of the cup. After teaching my Little Chefs how to level off they are frustrated when they cannot level off with this cup. That is why Little Chef A needed to use another one.
“Sugar gives it a good sweetness. I love the smell.”
Little Chef A cut some rosemary from our garden! I showed her how to pull the leaves off backward. She said, “Why can’t we just pull them off carefully. Whenever I pull off the leaves I pull off the stem.” She also noticed the smell of fresh and dry rosemary are different.
After the dough came together she rolled it out. I asked what shape she wanted to cut them out. She said, “A heart. I think it will be fun doing the exact same thing as Giada.”
They were cut out then the precious strawberry jam was placed in the middle before baking.
The icing was made with powdered sugar and lemon juice. Little Chef A had a fun time drizzling it over the top of each scone very creatively.
Little Chef C said, “I think we need to add salt and pepper to bring out the flavorings of the dough. That is what Chef Robert says. I like the jam part on the inside the dough on the outside doesn’t have that much flavor.”
Little Chef A said, “I can’t really taste the rosemary.” However she ate every bite and another scone the next day and another scone the next.
I thought these were great! I loved the flecks of rosemary throughout the dough.
Strawberry and Rosemary Scones
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
- Special equipment: a 3-inch heart-shaped cookie cutter
For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
Cook’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.
Linking to Today’s Creative Blog
April 20, 2012 By headchef
We saw the recipe for Pretzel Bites on Just Get Off Your Butt and Bake. The Little Chefs thought the name of that blog was hilarious! They liked the idea of making two different flavors of pretzel bites at once.
Little Chef D cut the dough. The recipe calls for texas size, but we used the dinner size and still cut it in 4ths because we have small mouths and wanted them to be one bite. The pizza cutter was a great idea! It cut very well even though she had to peel each one off the pizza cutter. In the end, and after much convincing she did believe me when I said it would fall off with the next cut.
Little Chef A helped pull them apart (because they still wanted to stay stuck together after the cutting) and place them on a cookie sheet.
Little Chef C very meticulously placed 10 pieces in the water at a time for 45 seconds. I think it took her longer then 45 seconds to put all 10 in and take all 10 out! She turned them over halfway through the cooking time “so they can cook on all sides.”
After all were boiled then baked it was time to get messy! Little Chef A brushed each one on all sides with melted butter. Little Chefs C and D rolled them in cinnamon sugar or fresh parmesan cheese.
They all did a great job making these. It was fun to go through the same process and in the end make two very different bites. Next time I would be more careful boiling them. It was easy to tell which ones were a little hard on the outside like a crust, and which ones were all the same squishy texture. We preferred the ones with a crust…or a crust on half of it! Little Chef A said in reference to the parmesan bites, “I think next time I want to add a little more garlic salt and sea salt to make it more of a salty flavor. In reference to the cinnamon sugar bites, “It is really sweet, tender and delicious.” Little Chef C said, “the flavors really do go together. The second one I just taste cheese, maybe we can add salt to it. I like the first on better.”
Little Chef D only said, “good.” As she was eating as much as her stomach would let her!
Just Get Off Your Butt and Bake
Texas size Rhodes Frozen roll dough
*as many as you like – each roll makes four bites
coarse salt, parmesan, garlic, cinnamon & sugar
Vanilla glaze (optional)
Take a thawed roll. Cut it in four equal sections. Place dough bites on greased sheets. I placed five across and five down on large baking sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil. When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly. Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.
Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese. You can also make&nbs
p;Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar: About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.
You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze. So yummy . . . so simple!
I found a great community of bloggers to belong to. Its called VoiceBoks. Check it out today. Sign up today and let them know I sent you.
Linking up to: The Better Baker
April 19, 2012 By headchef
Yesterday I received a comment from Jessica at Green PB&J; that I had been nominated for The Versatile Blogger Award! Thank you so much! Everyone should go check out her cute site.
There are some rules associated with this award:1. Grab the Versatile Blogger button.2. Thank the person who nominated you.3. Include a link to their blog.4. Share 7 things about yourself.5. Pass along the love! Nominate 15 of your favorite blogs.6. Inform each nominee with a comment on their blog.
7. In the same post include this set of rules.
Random facts about myself: 1. I like to try new things/creating new things….foods not so much. I’m not that daring, though because my Little Chefs are choosing their own recipes I am forced to do this! It’s probably good for me.2. I LOVE candy and chocolate and ice cream! My day is not complete if I do not have a few things from at least two of these categories. My Little Chefs know where my stash is and sneak some when they thing I am not looking, then they are amazed when I know!3. I love to go on walks and hikes with my Little Chefs. Even with the extra weight of one on my back it is still enjoyable! They have a list of which letters (on the mountains) we need to hike to.4. I love to play games. My Little Chefs are getting old enough they are able to play some fun ones! That makes me super excited because it is so hard to have a game night with friends when there are lots of kids with needs around and stealing cards or pieces! We have had a dry spell for the past few years which is sad. We need to break that!5. I do not believe socks need to match the outfit. Socks are made to be daring. I wear whatever is comfortable or whatever I am in the mood for which most often is fuzzy socks! My Little Chefs have apparently picked this up as well. As long as they don’t wear long socks with shorts! 6. I love lists. I get made fun of that one all the time. I laugh when I see my Little Chefs making their own lists of; things to do in the summer, what to pack for the trip, what I want my party to look like and what everyone should wear and what the party food should be….. I get told that is my fault.
7. I fall asleep during movies or keep myself awake by doing other things. I cannot just sit and watch!
15 blogs I am nominating for this award:
1. Tara @ Hope for the Difficult Child
2. Cooking With My Kid
3. Amy @ Sing For Your Supper
4. Megan @ Food and Whine
5. Margo @ Joyful Homemaking
6. Sam @ Little House in the Big D
7. Jessie @ Saavy Savings
8. Tamsyn @ Max and Me
9. Kim @ The Money Pit
10. Trish @ Mom On Time Out
11. Aimee @ It’s Overflowing
12. Chelsea @ Two Twenty One
13. Sally @ Love of Homes
14. Allison @ Recreate
15. The Kid Can Cook
Please go check out these great blogs!