recipe for kids

We Bare Bears


Yields 12 cupcakes

The things you’ll need

Ingredients
  • 1 ¾ cups all purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 large eggs, at room temperature
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • ½ cup whole milk
  • White sanding sugar
  • Light brown sanding sugar
  • Black jelly beans
  • White, brown, and black candy melts
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Brown cupcake liners
  • Cupcake tray
  • Ice cream scoop
  • Small offset spatula
  • White buttercream frosting in a decorating bag fitted with #809 tip
  • Black royal icing in a decorating bag fitted with #2 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together flour, baking powder, and salt.
  3. In a large bowl, beat together butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing between each addition.
  5. Beat in honey and vanilla extract until well combined.
  6. On low speed, alternate adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mmixture.
  7. Scoop batter into lined cupcake trays and bake for 18 minutes.

Time to decorate!

  1. Use a #809 tip to pipe a dome of white buttercream frosting on top of each cupcake.
  2. Dip 8 of the cupcakes into white sanding sugar and the other 4 into brown sanding sugar.
  3. Place black jelly beans in the center of each cupcake - these will be the noses.
  4. Place black, white, or browncandy melts on each cupcake according to which bear it represents.
  5. Use black royal icing with a #2 tip to pipe details on the faces.
  6. TaDa! These honey flavored cupcakes are BEARy good!
Easy DIY Cough Syrup

A natural easy cough syrup you can make at home! Original recipe found in Rosemary Gladstar’s Medicinal Herbs, a beginners guide

Take once daily during cold season to stave off the sniffles and cough. 3x daily if you’ve caught sniffles and woke up icky! 


I used most of the honey pictured, a good table spoon of garlic, half the onion and the branch off the ginger. 

(Do not feed honey to infants under 12 months. Melt brown sugar and water instead for infants.)

Peel ginger by rubbing it with a spoon! Peel then Cut the onion in big sickle moons. Compost the peels and ends, save the unused portions in the fridge! 

Slice ginger in large pieces, place everything into a cold pan!

Cover everything in as much honey as you can! Oops! The pan is too small! Switched pans in the next photo! (Do not feed honey to infants under 12 months. Melt brown sugar and water instead for infants.)

Much better! Cover with MORE honey! Until the onions are fully covered/or floating!

Heat on LOW for 20-30 minutes, until the onions are soft.

A little frothy = a little too long, but its ok! Just remember for next time to heat for 5 minutes less, still totally usable but I might have cooked some of the delicate nutrients out of the raw honey. (I did 35 minutes here! DX )

Strain warm honey syrup into a bowl or measuring cup. Compost the bits!

Pour into reusable clean containers you saved from previous condiments! Wide mouth is best for dipping little spoons in for kiddo! Let cool on counter for an hour or so, then place in fridge and take daily until gone! 

I’d recommend tossing any leftovers after 4 weeks, but honey IS a preservative, so technically it could last longer than that, but better to be on the safe side. 

It has a very strong onion-garlic taste.

I am not a trained professional in botany, herbalism, or medicine, I am not a physician or doctor.  

Tagalong Cookie Cupcakes


Yields 2 dozen

The things you’ll need

Ingredients
  • 1 1/3 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 1/3 cups granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 4 large eggs
  • 1/3 cup water
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • ½ cup peanut butter chips
Frosting
  • 1 cup butter, room temperature
  • 2 cups creamy peanut butter
  • 4 cups powdered sugar, sifted
  • ½ teaspoon salt
  • 2 tablesooons vanilla extract
  • 8 tablespoons heavy cream
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Spatula
  • Hand mixer
  • Whisk
  • Cupcake Tray
  • 24 red silicon cupcake liners
Decoration
  • Cutting board & knife
  • Tagalong cookies
  • Decorating bag fitted with #809 tip

Let’s get started!

  1. Preheat oven to 325°F.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined.
  3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
  4. Make a well in the center of the flour mixture and pour in the sour cream mixture. Stir until well combined (do not over mix).
  5. Gently fold peanut butter chips into the batter.
  6. Line a cupcake tray and fill two-thirds full with batter. Bake for 18 to 20 minutes.
Frosting
  1. Beat butter until smooth and then mix in peanut butter.
  2. Slowly add powdered sugar and beat until smooth. Scrap down sides as needed.
  3. Add in vanilla and salt and then beat in cream until frosting is smooth and fluffy.

Time to decorate!

  1. Cut each Tagalong cookie in half.
  2. Scoop frosting in decorating bag fitted with a #829 tip.
  3. Once cupcakes are completely cool, pipe two swirls of frosting on top of each.
  4. Top with a half of a Tagalong cookie.

Paarthurnax snacks

 Note: this recipe is inspired by but does not appear in the Elder Scrolls

Drem yol lok, fahdon! Greetings, friends! At one of my cooking classes recently, a young mother asked me if I had any suggestions for a simple, healthy snack for young children. As I know nothing about children, I had to think long and hard about this. What do they even like to eat in the first place? Thinking far back to my childhood, where snacks were a rarity as we were poor, I recalled the cheese biscuits my mother and I used to occasionally make together when I was a toddler (which is probably what led to my lifelong love of cooking). These savoury biscuits are delicious and crunchy, and incredibly easy to make for or with your kids! I decided to go with the name ‘Paarthurnax snacks’ after my dragon friend at the Throat of the World, as it seems every child these days wants to be the Dragonborn, and the shape will definitely keep them entertained!

But grownups, never fear! Make some for yourself by adding some herbs, sea salt and cracked black pepper, or even a pinch of chili powder to them for a bit of a kick. They also make a great homemade gift when placed in a nice tin that will make your friends and family say “For me? Thanks!“ (Or as we say in Dovahzul, Fah zu'u? Kogaan!)

You will need:
100g whole wheat flour (or plain flour if you prefer), plus extra for dusting
180g cheddar cheese or other hard cheese (mild or strong depending on preference), grated
100g butter, cold and cubed, plus extra for greasing
1 egg yolk
Rolling pin
Dragon-shaped cookie cutters

Method:
In a mixing bowl, combine the flour, cheese, egg yolk, and butter. Add your extra condiments if desired. Knead until smooth, cover in cling wrap, and refrigerate for 30 minutes.

Preheat your oven to 180C/355F. Grease a baking tray well with butter, and dust a clean surface well with flour.

When the dough has solidified, roll it out flat until it is about an inch thick and use the cookie cutters to shape your biscuits. Space them finger-width apart on the baking tray and bake for 15-20 minutes, or until golden brown. Remove from the oven and cool on a rack for 30 minutes before eating. Biscuits can be kept for 1 week in a sealed airtight container.

youtube

New video! Made a Giant Cookie Cake to look like the Nerdy Nummies logo!  🍪   😃

So there I was faffing about with my apple (as you do) and thought “hey this would be a good thing to do for people looking after bored kiddies this summer”
Apple “doughnuts” aren’t a new thing but never the less they would be such an easy way to pass time and encourage food interaction with the youngins’
Just core and slice a few apples and stick what ever decorations you want them to use and boom a fun interactive (sort of healthy) dessert

good-janet  asked:

I'm wondering what your and your followers' favorite lines from Arthur is! Mine is when Mrs. Read tells Arthur that Mr. Ratburn will be staying with them while his roof is fixed, and Arthur says, "Are there no hotels!?" in the most exasperated voice ever. ("The Rat Who Came to Dinner")

ahah, that’s a classic. 

i know there have been some lines that have really tickled me but i can’t uhhh. remember them right now. so i’m just gonna change my answer to “anything that mr ratburn says” because a lot of his lines are pure g– OH THAT WAS IT, in best of the nest when the brain is teaching mr ratburn how to use the internet and he discovers chat rooms: 

“The No Strings Attached bunraku puppet discussion group! Philistine! The shamisen is not a four-string Japanese lute. That’s the biwa!”

Vegan & Gluten-Free Kids.

My kids and I currently follow a vegan diet 100% of the time and a gluten-free diet 99% of the time.

*My kids are not technically vegan because I don’t have any control over what they eat at their dads but when they are with me they eat my way.

People ask me all the time how I get them to eat vegan food.

The answer to that is that I make familiar food just veganized.

They don't miss anything when they are with me because they get everything just without animal products and gluten.  

My kids are pretty young, and Serena is in that 3-year-old picky phase, but for most meals, they eat their food like it’s nothing different. 


So I was thinking I would start posting recipes for the foods that I cook for us.

I thought it would be cool and would help anyone who was thinking about switching their family to a more plant-based diet..

I have so many meals I want to share and I’m going to be doing a mix of text posts and videos. 

So if your interested like this post so I know. 

I’m planning on posting my first recipe sometime next weekend. (assuming everything goes as planned. lol) 

2

Cake slicing furoku featuring Mamako from Apron Mamako no Ogenki Recipe as illustrated by series mangaka, Nakamori Itou. This item was bundled with the December issue of Ciao magazine in 1994 and scanned from my collection, as always~.

Worried  about what your kids eat when they’re at school? Packing them a balanced and  nutritious lunchbox can put your mind at ease, and pasta salad is a great way  to sneak more veggies into their diet.

Pasta Salad with Zucchini, Yellow Squash and Ham

Photo & Recipe Credit: Chef Lorenzo Boni

*Healthy lunch approved for K-5th grade nutrition standards.    

Keep reading