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; subsequent posts are less detailed, but each contains recipe-specific ideas for working with your little ones in the kitchen.

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.

liveseasoned_winter2016_gingercookies11-1024x683 copy

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?

Continue reading

Share on FacebookPin on PinterestShare on TumblrTweet about this on TwitterEmail this to someone

Cooking with Kids : Pumpkin Muffins

Pumpkin is our ingredient of the season. We have all sorts of sweet and savory dishes, as well as a face mask to wear while drinking your lattes. 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, read our first post that provides our detailed tips for cooking with little ones; subsequent posts are less detailed.

liveseasoned_fall2015_pumpkinmuffins10c

You may have seen these pumpkin muffins on Instagram, they spent Halloween week masquerading around the house as spiders. After browsing the Halloween baking supplies on sale, Alex picked out the spider holders, and they dictated our afternoon baking activity.

liveseasoned_fall2015_pumpkinmuffins8

It had been a couple of weeks since Alex helped Calder and I in the kitchen (somehow we had even skipped our usual weekend pancake session), and I didn’t realize how much he was yearning for some kitchen time until we started these muffins. The kiddo went ballistic when I put “his” measuring cup and spoon in front of him. I wish I had a recording of his excited giggles/yelps.

liveseasoned_fall2015_pumpkinmuffins1

In the first Cooking with Kids post, I mentioned using my phone to look up recipes while in the kitchen. While I do get recipes online, I’m proud to say that just as often I’m using cookbooks as my source. For this particular recipe (and much of my basic baking), I used the King Arthur Flour Baker’s Companion. I recently read an article about how kids today aren’t getting the experience of using phone books, dictionaries, and other physical resources because so often we just search for information online. While I could wax poetic about how much I love cookbooks for their recipe ideas, inspirational photos, and stories, I think Alex will pick up on all of those details himself if I just keep the books around and continue using them during our kitchen adventures.

liveseasoned_fall2015_pumpkinmuffins2

King Arthur doesn’t have a recipe for pumpkin muffins, but it does have reliable recipe for banana chocolate chip muffins with whole wheat flour. I just subbed pumpkin puree for the banana and white chocolate chips for the semi-sweet. I might have stuck with chocolate chips if we had any, but the white ended up being a delicious alternative, adding an an indulgent candy sweetness to these hearty muffins.

liveseasoned_fall2015_pumpkinmuffins3

liveseasoned_fall2015_pumpkinmuffins4
liveseasoned_fall2015_pumpkinmuffins5

liveseasoned_fall2015_pumpkinmuffins6

On this particular day, I decided to let Alex try using the can opener. I knew (and I’m sure you do too), that there’s no way he would be strong enough to operate our basic opener, but sometimes I think it’s nice for him to figure out what we can’t do on his own rather than having me always telling him. With a two-year-old, letting them try can actually make your days a lot more peaceful because you won’t have the whole “you can’t do it/you’re too little”, “but i want to/whining” back and forth. Instead, they try, fail, and then we use “teamwork!” to open the can together.

After opening the can (and reminding Alex that the edges were sharp), I gave him a spoon and let him measure out the pumpkin. He started scooping the pumpkin into the measuring cup, but after a few minutes, the temptation was too much, and he ended up tasting the puree. One taste led to two and three, and he completely lost interest in measuring out the puree, so I finished the task. That was no big deal at all. I could have tried to keep him on task, but why cause a fuss that would stop him from eating the healthy pumpkin?

liveseasoned_fall2015_pumpkinmuffins7

Other than the pumpkin, the rest of our baking proceeded as normal. Alex measured and sampled. He smelled the cinnamon. He sampled, and spit out, the salt. He ate a few walnuts and a few white chocolate chips.

Pumpkin Muffins

Pumpkin Muffins

Ingredients

  • 8 Tbsp butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips
  • 1 cup walnuts, chopped

Instructions

  1. Preheat the oven to 350F.
  2. Cream together the butter and sugar in the bowl of an electric mixer. Scrape down the bowl and then beat in the egg, cinnamon, nutmeg, pumpkin, and milk.
  3. In a separate bowl, whisk together the dry ingredients, and then gentle mix them into the pumpkin mixture.
  4. Spoon the batter into 12 muffin cups (grease the muffin cups if not using papers). Bake the muffins for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and cool for 10 minutes before removing them from the pan.
http://liveseasoned.com/cooking-kids-pumpkin-muffins/

liveseasoned_fall2015_pumpkinmuffins10

Bake these muffins, I promise they are anything but scary! Of course, if you’re looking to add a bit of spook to your table, we found the spider holders at Michael’s.

Share on FacebookPin on PinterestShare on TumblrTweet about this on TwitterEmail this to someone

Cooking with Kids : Pumpkin Cookies

Pumpkin is our ingredient of the season. So far we’ve used it to make some pumpkin butter, pumpkin popsicles, and a quick weeknight pasta.

Welcome back to our new Cooking with Kids series, where Alex is the true star, and these pumpkin cookies are the runner up. If you haven’t seen our first Cooking with Kids post, it’s worth a glance, especially if you’re just starting out on this whole kids-in-the-kitchen adventure. Today’s post will not go into as much detail about how to make the cooking fun for your little one, instead, I’m just putting all of our past tips into practice and sharing a few ideas related specifically to this recipe and baking cookies in general. As a point of reference for any moms out there, Alex helped with these cookies when he was 29 months old (just shy of 2 1/2 years).

liveseasoned_fall2015_pumpkincookies7-1024x767 copy

liveseasoned_fall2015_pumpkincookies8

This is a recipe that I first saw on Design Mom. I made a batch for a party last fall, and predicted then that they would become a fall favorite. This year’s batch turned out just as delicious and well-received by everyone in the house, that they’ve retained their position as “favorite fall cookie”. The cookies are delicious little fluffy cakes of pumpkin, and if kept in an airtight container, they will stay moist for at least two weeks (surprisingly a few cookies made it that long in our house!). The original recipe includes instructions for a glaze, I didn’t make it this year, opting for a plain cookie, but made it last year and loved it. I’ll include it below in case you’re craving the extra touch of sweetness.

Continue reading

Share on FacebookPin on PinterestShare on TumblrTweet about this on TwitterEmail this to someone

Cooking with Kids : Lemon Bread

Lemon is our ingredient of the season! So far we’ve used it in a bucklein bars, in a savory pasta, and in the shower. Oh, and there are two on my counter waiting for our next project!

You don’t have to have a kid to make this Lemon Bread, but it’s more fun messy if you do! As you’ll see, the simplicity of this recipe is what makes it the perfect choice for cooking with an assistant, but it’s also what makes it an easy go-to treat. You can bake a loaf in no time at all for a last minute brunch, but it also stores well, so it’s the perfect tangy treat to make on a Monday and eat it all week long with your afternoon tea break (speaking from experience). Now on with the cuteness ~

liveseasoned_summer2015_lemonbread1b

We’ve reached a new milestone in our house : weekly cooking sessions with Alex. It’s no surprise that Calder and I love to cook, and we’ve kept the kitchen open to Little A from the start. We recently turned a corner when it comes to sharing the kitchen with a little guy; at first we were just trying to keep him busy and safe, but now he’s actually helping with the cooking and he understands what’s going on!

liveseasoned_summer2015_lemonbread20-1024x637 copy

Continue reading

Share on FacebookPin on PinterestShare on TumblrTweet about this on TwitterEmail this to someone