Cooking With Your Kids: Gingerbread Cookies

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So, I am a day late with my “Cooking With Your Kids” series post. On Friday Big B and I made gingerbread cookies, but they needed to be refrigerated for 3 hours and we wanted to wait until Dad was home today to decorate them. We wanted to make it a family event.

Gingerbread Cookies

I’ve never made gingerbread cookies before, but I thought it would be a fun holiday activity to do as a family. I found a really great recipe from Food Network here. The link has directions for Royal Icing that I have not including since we used store bought cooking decorating icing. It allowed us to have multiple colors, and they came in nice neat bags that made it easy for Big B to use.

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly milled black pepper
  • 8 tablespoons unsalted butter, at room temperature
  • 1/4 cup vegetable shortening, at room temperature
  • 1/2 cup packed light brown sugar
  • 2/3 cup unsulfured molasses
  • 1 large egg
Whenever we do more difficult recipes I will premix all of the seasoning into a very small bowl so Big B can just dump them into the mixture all at once.

Gingerbread Cookies

Sift together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper and set aside.

Gingerbread Cookies

Using an electric mixer at high speed beat the butter and vegetable shortening together until well-combined. Add the brown sugar and beat for about 2 minutes. Finally beat in the molasses and egg.

Gingerbread Cookies

 Big B was not a fan of the constant loud “beating” of this recipe.

Gingerbread Cookies

Using a wooden spoon this time gradually mix in the flour mixture until it forms a stiff dough.

Gingerbread Cookies

Divide the dough into two disks and wrap each in plastic wrap. Refrigerate until chilled. About 3 hours. The dough can be prepared up to 2 days ahead.

Gingerbread Cookies

Pre-heat oven to 350 degrees. Deal with one disk at a time allowing it to warm for about ten minutes before trying to roll it out. If you attempt to roll it out too soon it will crack. Lightly dust the counter with flour to prevent the cookies from sticking. Roll out the cookies to about 1/8 thick.

Gingerbread Cookies

This is where my camera battery died, so I don’t have any images of the cutting of the cookies. Use the cookie cutter and put the gingerbread men onto a non-stick cookie sheet about one inch apart. Once on the cookie sheets Big B and I added raisins to the cookies. Cook for 10-12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.

Gingerbread Cookies

 Now the fun part… decorating! This is the example I did for Big B…

Gingerbread Cookies

 

Gingerbread Cookies

Gingerbread Cookies

We had a great afternoon decorating cookies together as a family! I think this will be a new holiday tradition.


Cooking With Your Kids: Elephant Ears

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As a child I loved to cook. Most of the things I made came from my imagination, and I’m sure they were actually pretty terrible. I did however have this one cook book that I liked to cook from, Alpha-Bakery Children’s Cook Book. When my mom was visiting for Thanksgiving she brought Big B my old copy.

Cooking With Your Kids: Elephant Ears

I have vivid memories of making some of these recipes, so I thought it might be fun to do some of them with Big B, starting with my favorite one of all… Elephant Ears!

Cooking With Your Kids: Elephant Ears

Ingredients:

  • 1/4 Cup of Butter
  • 1 Cup of All Purpose Flour
  • 5 Tablespoons of Sugar and an Additional Sprinkle
  • 1/2 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1/3 Cup of Milk
  • 1 Teaspoon of Ground Cinnamon

Start by heating your oven to 425 degrees. Grease a cookie sheet

Melt butter and set aside.

Stir together flour, 2 tablespoons of the sugar, the baking powder, and salt into a bowl

Cooking With Your Kids: Elephant Ears

Stir in milk and 3 tablespoons of melted butter until dough forms.

Cooking With Your Kids: Elephant Ears

Sprinkle a surface lightly with flour. Knead and roll dough out onto the floured surface. Shape dough into a 9×5 inch rectangle.

Cooking With Your Kids: Elephant Ears

Cooking With Your Kids: Elephant Ears

Brush with the remaining melted butter.

Cooking With Your Kids: Elephant Ears

Sprinkle with remaining sugar and cinnamon

Cooking With Your Kids: Elephant Ears

Roll up dough, beginning at the narrow end. Pinch edge to seal the roll. Cut into 4 equal pieces with sharp knife. Place onto the cookie sheet cut side up and sprinkle with sugar.

Bake until browned, about 8 to 10 minutes. Place on a wire rack to cool. Enjoy!



Cooking With Your Kids: Apple Crumble

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To me the holidays are all about family and food, and the number one food item that is a must at every holiday event is apple pie. I’ve made apple pie from scratch before, but that’s a little to much to expect from a three year old. I found this simple recipe for apple crumble on the side of Kroger brand granola cereal box. It has the feel of apple pie, but is easy enough for a three year old to do.

Apple Crumble Recipe

Ingredients:

  • 4 Medium Apples
  • 1 Cup of Granola
  • 1/3 Cup Brown Sugar
  • 1/3 Cup Flour
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1/3 Cup Melted Butter

Preheat Oven to 350 degrees

Peel and core 4 medium apples, and line them in a 8-inch square baking dish.

Apple Crumble Recipe

Combine the remaining ingredients in a bowl

Apple Crumble Recipe

Apple Crumble Recipe

Apple Crumble Recipe

Layer the granola mixture over the apples

Apple Crumble Recipe

Cook the apple crumble for 30 minutes or until the apples are tender. Serve with a scoop of ice cream or whipped cream.

We made this the night before Thanksgiving in hopes that it would make it to Thanksgiving dinner. The three of us each had a small bowl that night, but every time I turned around my husband was sneaking a spoonful. Only a little bit made it to Thanksgiving dessert, enough to give everyone a taste of Big B’s cooking. It was so good!



Cooking With Your Kids: Frozen Nutella Banana Dessert

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This week’s installment of “Cooking With Your Kids” features a recipe for a frozen nutella banana dessert… I mean, who doesn’t love nutella?

This recipe is so simple that Big B was able to do every step on his own and it has a super tasty result!

Ingredients:

  • Banana(s)
  • Nutella
  • Granola Cereal

Cut the banana(s) into slices. This was Big B’s first time using a knife. We spent some time before hand discussing “knife rules.” We talked about how to use knives safely and how he still needs to stay away from steak and big knives. He was so proud that he was “big boy” enough to use a butter knife.

Line banana slices in a freezer safe container that is lined with wax or parchment paper.

Spread Nutella on the top of each banana slice

Sprinkle the granola cereal over the Nutella

Cover and put into freezer. Keep in the freezer for at least an hour or until the dessert is frozen.

Enjoy!!