Baking with Kids : Halloween Style

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with assistance from a two-year-old. If you’re new to the series, our first post provides detailed tips for cooking baking with little ones.

The focus of this Cooking with Kids post is all on the decorating, and in this post we give you sources for all of our fun supplies (including the spider cupcake holders!). Kids LOVE decorating treats, and Halloween is the perfect time to let them go wild. Make it spooky, creepy, silly, cute. It definitely doesn’t have to be perfect. And that’s what makes this project such a hit with big and little people.

liveseasoned spider cupcakes

I like to plan projects for us to do throughout the season, some more time and energy intensive than others. Decorating spider cupcakes purposefully falls on the easier side. It’s something that you could do on an afternoon when you want to add a little bit of Halloween excitement (and sugar!) to their day.

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Cooking with Kids : Ginger Cookies

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a two-year-old. If you’re new to the series, our first post that provides our detailed tips for cooking with little ones.

*We first published this post almost two years ago, but these cookies are delicious and ginger is our ingredient of the season, so we’re republishing them today so that you don’t let a good thing pass you by.*

Ahhh, I meant to share this post before Christmas so that you could add yet another cookie to your baking list, but time got away from me, so here we are with a delicious ginger cookie that tastes just as good on a cold day in January as it would during the hustle and bustle of Christmas.

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And I’m still smiling about how this came to be my favorite ginger cookie recipe. Calder’s sister made them a few years ago at Thanksgiving. That first batch was delicious and reminded me of the ginger chews that I used to buy in Trader Joe’s. I was so smitten that I asked for the recipe. She sent it along, and from her notes, I could see that it came from the grandma of a good friend. As I was baking these with Alex, I looked more closely at the bottle (more on that below) and realized that the recipe on the Grandma’s Molasses bottle matched the recipe I was making! Ingredient for ingredient and word for word. So, maybe you already know this recipe?

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tomato jam

Ginger is our ingredient of the season. So far we’ve shared a super simple ginger dessert and a savory shepherd’s pie minus the mash. You can find our archive of previous featured ingredients here. So far we’ve

Tomato jam is the jam! Bet you didn’t see that coming.

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I do find that many people are surprised at the idea of a tomato-based jam. This isn’t something to pair with your peanut butter. This is a savory and slightly spicy jam that’s serves as an amazing condiment. I like to pair it with cheese, but it’s also amazing as a spread on savory sandwiches. Think of a grilled cheese with caramelized onions and a thin spread of this amazing concentrated tomato+spice flavor. Or imagine a pulled pork sandwich with a spread of jam. Do we have your attention? This stuff is amazing.

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Ginger + Vanilla

Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here. Today we’re adding something sweet to the docket.

Get ready to start planning your next dinner party, because we have the perfect dessert : vanilla ice cream + ginger spread. This is such a simple combination, but the results are phenomenal. ginger_icecream

We used Talenti Vanilla Bean Gelato for the base, and topped it with a syrup made from Ginger People’s ginger spread. I scooped some paste into a ramekin, added almost an equal amount of water, and microwaved it for a few seconds until the syrup was warm but not hot. Then I gave the mixture a good stir and drizzled it over the gelato.

Can’t find ginger paste in your grocery store? Amazon delivers.

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And I’m not joking about the dinner party. Sometimes a fancy dessert is in order. Sometimes you can plan ahead and bake something the day before. But sometimes, a tub of ice cream is the way to go. This combination takes that easy dessert and dresses it up just enough to leave an impression.

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Plus, maybe it’s time that we make ginger the new flavor of fall! Pumpkin’s had its run. #outwithpumpkin #gingerishot #gingersarehot Wait. Am I doing this right?

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Moroccan Spiced Shepherd’s Pie

Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here.

I mentioned this dish in my recent farm share post, and with fall right around the corner, it’s a perfect time to add this to your repertoire.

This dish includes all of the best comforts of shepherd’s pie with added interest from the Moroccan spices and added simplicity from the sliced potatoes. The first time I made this we took it to a friend’s house and everyone around the table (from the 1 yo to the adults) loved it!

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We are big shepherd’s pie fans, but honestly, I never make it because I don’t want to mash the potatoes. But as soon as I saw this recipe, I was all in because the potatoes are sliced instead of mashed. The recipe is from Modern Israeli Cooking, with just a few slight variations…  I have a feeling you’re going to see us mentioning this book many times throughout the season!

This dish also appeals to me because it takes familiar ingredients and makes them a platform for introducing new flavors through the spices. And, from a Seasoned perspective, we love a good savory dish that includes ginger!

Moroccan Spiced Shepherd’s Pie

Moroccan Spiced Shepherd’s Pie

Ingredients

  • olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 1 bell pepper, diced
  • 1 1/2 lb ground beef
  • 2 Tbsp grated fresh ginger
  • 1 Tbsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/4 tsp nutmeg
  • 1 1/2 tsp salt
  • ground black pepper to taste
  • 1 1/2 Tbsp tomato paste
  • 2 Tbsp flour
  • 1/3 cup chopped parsley
  • 2 cups veggie or beef stock
  • 5 potatoes peeled
  • 1/3 cup frozen peas
  • more paprika for garnish

Instructions

  1. Heat about 1 Tbsp of olive oil in a sauté pan. Added the chopped onion, carrots, and bell pepper and sauté until they begin to soften and the onions are slightly translucent.
  2. Add the ground beef, breaking it up with a fork as it cooks.
  3. When the beef is no longer pink, add the ginger, paprika, cumin, cinnamon, coriander, nutmeg, salt, black pepper, and tomato paste. Continue cooking for another 5 minutes.
  4. Add the flour and sauté for another 2 minutes.
  5. Add the parsley and stock. Bring the filling to a low boil, then turn down the heat, cover the pan, and simmer for 20 minutes.
  6. While the filling is simmering, preheat the oven to 400F.
  7. Put the peeled potatoes in a pot, cover them with water, and bring to a boil. Cook for about 12-15 minutes, until the potatoes are just undercooked and slightly firm. Drain the potatoes, cool slightly, and cut into 1/2 inch slices.
  8. Stir the peas into the filling, and transfer it to a 8x11 (or 9x13, which worked for me) baking dish. Arrange the potatoes on top of the filling, overlapping slightly as pictured. Brush the potatoes with olive oil and season generously with paprika and salt.
  9. Bake for about an hour until the filling is bubbly and the potatoes are golden brown and cooked through. Let rest for about 10 minutes before serving.
http://liveseasoned.com/moroccan-spiced-shepherds-pie/

Promise me, the moment temps dip below 60F, you’ll give this dinner a try. It’s delicious, comforting, and perfect with a glass of wine!

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Bloody Mary Basics

live seasoned crab bloody mary-1It’s summer vacation! At least for the Schu family, it is. We’re all gathered here on Saxis Island, Virginia for a few good beach weeks. Besides a good book on the screen porch, we start our morning with a big bloody mary. A couple years back we featured a rosemary vodka & herb bloody mary, but if that sounds like too much work (though it’s not!) we have a few bloody mary basics to elevate your morning booze game.

The best bloody marys are flavorful, cold, and topped with an amazing garnish. Over the years, I’ve mostly stopped making bloody mary mix from scratch. Instead, I spend my time jazzing up the pre-made mix, my favorite is Zing Zang, and prepping garnishes to really elevate the flavors. Start by stashing your bloody mary mix in the fridge overnight. When morning comes, brew a pot of coffee and then get to work.

Mix up the following spices then rim each glass by running a lemon or lime along the edge before dipping it into the spice mixture.

  • 1 tablespoon of celery salt
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons Old Bay
  • 1 teaspoon black pepper

Add 6-8oz of bloody mary mix and a shot (or two) of vodka to each glass. Then add a dash or a shake of the following, leaving out whatever doesn’t suit you. Give each glass a good stir and add a few ice cubes.

  • Worcestershire sauce
  • Clam juice
  • Pickle juice
  • Hot sauce (I use whatever is on hand, but Tapito is a great choice)
  • Horseradish
  • Ground pepper
  • Cayenne
  • Old Bay
  • Celery salt

Now it’s garnish time and really, here’s your opportunity to play it low-key, pile it on, or experiment with something over the top. Here are a few garnish suggestions, but don’t feel pressured to do it all, coming up with your own unique combo is the way to go.

  • Celery stick
  • Pickle
  • Bacon
  • Pickled okra, green beans or some other veggie
  • Olives
  • Mozzarella balls
  • Fried soft shell crab

Whaddaya say? Bloody marys with brunch this weekend? Stir one up for us too, we’ll be hanging out on the porch!

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Midsummer Mojito

Apparently, I was indulging in the bounty of the season around the same time last year and put together this Midsummer Magic post full of other berry delicious treats. I’m seasonally predictable like that. And if you like mojitos, we also have watermelon and rhubarb variations!

There comes a certain point every summer when the mint makes itself known in our garden. It grows like crazy, and we’re treated to its sweet and refreshing smell every time we walk among it.

This is the point when I make the switch from my nightly G&T to mojitos! There’s no better sensory experience than picking the mint, smashing it with some brown sugar, squeezing the lime juice, giving it all a stir, and then taking a big sip.

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Last week while I was picking mint, the boys were picking raspberries. We brought our bounty (or what was left, in the case of the berries) into the kitchen, and I was making my drink while unpacking our farm share. Inside the box was a fresh cucumber.

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