Posts Tagged ‘kids cook’

Baked Maple Doughnuts {Crown Maple Review}

Friday, February 7th, 2014

There’s nothing like a snow day to get one craving something sweet, and making baked doughnuts lets me feel like it’s a slightly healthier choice than the fried versions. Even if I top it with a rich maple glaze. I hadn’t realized that maple bars were a West Coast thing until reading about an article about them a couple years ago. I can’t recall eating many doughnuts as a child, but realizing that something isn’t available where you now live has a way of spurring a sudden sense of nostalgia. Of course you can get maple doughnuts at Dunkin Donuts, but I’m not a fan of that chemical aftertaste that artificial maple extract imparts. So it’s safer to make my own maple glazed doughnuts at home. As I’ve said before, baked doughnuts are really just muffins in the shape of a doughnut, but the glaze transforms them into a special occasion treat.

Maple Doughnuts | FoodieTots.com

We were recently sent some maple syrups and maple sugar from Crown Maple, and I was eager to try out the maple sugar in some baked goods. Unlike the maple sugar crystals I’ve used before, Crown maple sugar is very fine in texture and gives the baked doughnuts just a subtle maple flavor while baking up light and moist with a great crumb. Just take a peek inside.

Baked Maple Dougnuts with Maple Glaze | FoodieTots

Recipe: Baked Maple Doughnuts with Pure Maple Glaze

Adapted from Shutterbean
Makes 6 doughnuts

Ingredients:

  • 1 cup unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup maple sugar
  • 2 tablespoons butter, melted and cooled
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

for the maple glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/8 teaspoon pure maple extract*
  • 1-2 tablespoons whole milk

*Note: If you don’t have maple extract, use 1/2 teaspoon vanilla extract. It won’t have as rich a maple flavor, but will still be delicious.

Instructions:

  1. Preheat oven to 350 degrees. Grease doughnut pan and set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and maple sugar.
  3. In a separate bowl, whisk together butter, egg, buttermilk and vanilla extract.
  4. Pour the wet ingredients into the dry and mix until well combined.
  5. Scoop the batter into a plastic sandwich bag. Snip off a corner and pipe batter into doughnut pan.
  6. Bake for 8 to 10 minutes, until top bounces back when poked. Let cool in the pan for a few minutes before inverting onto a wire rack.
  7. While doughnuts are cooling, whisk together the glaze ingredients using just enough milk to make it smooth but not so much that it’s runny. I made it slightly thinner and dipped the doughnuts in it, but you risk getting crumbs in the glaze that way. I’d recommend keeping it just thin enough to drizzle with a fork and drizzling it over the doughnuts.

Crown Maple Sugar Review | FoodieTots

About Crown Maple Syrup: Crown Maple Syrup is certified organic syrup produced from 25,000 sugar and red maple trees on an 800-acre sustainably-managed estate in New York’s Hudson River Valley. They use a unique reverse osmosis system to remove 90% of water from the sap before the evaporation process, resulting in an extraordinarily pure syrup. The syrups, available in light, medium, dark and extra dark amber, are pure and delicious drizzled on pancakes and waffles; I also like to use them in vinaigrette over salad and even in cocktails. You can visit Madava Farms, home of Crown Maple, on the weekends for a tour and tasting — and March is the peak tapping season to see it in action.

Disclosure: We received product from Crown Maple for review purposes; no other compensation was received and as always, all opinions are our own.

The Foodie Tot Bakes Challah {L’shana Tova 5774}

Thursday, September 5th, 2013

It’s Rosh Hashanah, the Jewish new year, and this year I had a new helper to make the traditional celebratory round challah. We watched a great video to learn the braiding technique (watch here) and the foodie tot begged to help. It looks like a tangled mess when you finish, but then you flip it over and …. voila! A beautiful round braid. Or, a squid, as the tot called it. What can I say, we keep semi-kosher around here. ;)

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In the past I’ve just made a regular braid and twisted it into a circle, but the resulting loaves always came out a little lopsided. Here’s this year’s beauty fresh out of the oven:

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I use the challah recipe from Peter Reinhart’s Bread Baker’s Apprentice, with double the sugar to make it extra sweet for Rosh Hashanah. Looking for more Jewish holiday recipes? There’s a great group board on Pinterest. L’shana tova to those celebrating!

Kids Cook Book Soup: Apples!

Tuesday, October 27th, 2009

I hope you haven’t had your fill of apple recipes just yet, because we have several more to share for the very first round-up of Kids Cook Book Soup. Thanks to all for sharing your apple inspiration, and please read to the end for the November theme announcement! With no further ado…

From Jen at The Gould House, “Eldress Bertha’s Applesauce”

kcbs-1-applesauce

Jen and her 2-year-old daughter, Ella, used apples from their farmers market to make this applesauce. Jen writes, “Ella enjoyed counting the apples, catching the apple peels as they fell into the bowl, and mashing the apples after they were done simmering on the stove.  She also ate her first whole apple while I was doing the chopping.  The applesauce was delicious and it made the house smell so “autumny”—definitely a keeper!”

From Melissa at Little Locavores, Sausage-Stuffed Acorn Squash — with Apples

kcbs1-3-applesquash

Melissa created this fall recipe with the thought of appealing to those who don’t like squash unless it’s doused in sugar. I don’t know if it won her farmer’s sons over, but this flavorful dish has extra kid-appeal when served in an acorn squash bowl. (Melissa and her son recently went apple-picking at Seedling Orchards in South Haven, Michigan.)

From Kelsey at The Naptime Chef, Spiced Apple Cookies

kcbs1-2-cookies

Kelsey and her toddler daughter made these scrumptious cookies, with New York McIntosh apples, to occupy a rainy afternoon — just one of many recipes in her “Apple Mania” arsenal.

And here at FoodieTots, Spiced Apple Hand Pies

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We picked apples at Virginia’s Crooked Run Orchard, reviewed How to Make An Apple Pie and See the World, and baked kid-sized apple hand pies. Yum!

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And if these aren’t enough ideas to use up the apples in your crisper, here are a few more kid-friendly apple recipes:

Kids Cook: How to Make an Apple Pie and See the World

Tuesday, October 27th, 2009

This is our entry for Kids Cook Book Soup — Apples! Check back later today for the full round-up.

The Story: This lovely book, How to Make an Apple Pie and See the World, by Marjorie Priceman, caught my eye at the bookstore with its colorful illustrations. In it, a little girl sets out to make an apple pie but discovers her local market is closed. So naturally, she charts a course around the world to pick wheat in Italy, sugar cane in Jamaica, and apples in Vermont. I admit, on one level my locavore’s conscious felt a pang of guilt, but it was too cute a story not to buy. Besides, the point of eating local, for me, is to ensure my son knows where his food comes from. Even if it’s not always somewhere nearby.howtomakeanappliepie

The Lesson: My son knows apples grow on trees, and milk comes from cows. This may seem obvious, but it’s not always! My brother went through a phase as a kid where he insisted that milk came from the grocery store. No amount of arguing could convince him it came from a cow. (This was probably just stubbornness, we certainly were exposed to cows.) Anyway, last week I picked up the boy from daycare and headed out to do errands, and I had failed to pack snacks. I asked if he wanted to go to the drive-thru for apple slices, and he replied, “We could go to the farm and get apples!” In an ideal world, yes, but convenience won out this time.

The Recipe: I recently went to Williams-Sonoma looking for yeast. They didn’t have it, but of course I managed to come home with a bag full of new must-have kitchen tools, including these adorable apple and pumpkin pocket pie molds. The boy saw the one I was packing in my niece’s birthday present, and started to whine, “But I don’t have one of those yet!” So he was pleasantly surprised when I pulled out a second one for him. I decided to stick with the recipe on the box for the pie crusts, which I was glad to see called for butter. I halved the recipe to make 4 little pies. This really doesn’t take too much more effort than making a full-size pie, and the results are just too cute.

Spiced Apple Hand Pies
crust recipe adapted from Williams-Sonoma

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbs. granulated sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 Tbs. ice water
  • 1 egg, beaten with 1 tablespoon water
  • maple sugar

Pulse flour, salt and sugar in food processor to combine. Add butter chunks, and pulse until it resembles a course meal. Add water, a little at a time, pulsing between each addition until dough begins to come together. I only needed 6 tablespoons. Remove and press into flat disk. Wrap in plastic wrap and chill for at least 2 hours. (Or, if you’re in a hurry, 30 minutes in the freezer.)

Filling:

  • 1 apple, diced small
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • pinch salt

Combine all ingredients and set aside while dough is chilling.

To Assemble Pies: Prepare egg wash. Roll out dough to 1/4-inch thickness and use the mold to cut out 8 shapes. If you don’t have the molds, use a large cookie cutter to cut shapes. Cut a leaf-shaped vent into the top crust pieces. Place the bottom in the mold (or on your parchment-lined baking sheet) and place 2 tablespoons of apple filling in the center. Brush a little egg wash around the edge, lay a second piece of dough over and gently press in the mold or together with a fork. Brush the top with more egg wash and sprinkle with maple sugar. Place on a parchment-lined baking sheet and repeat to make the remaining pies. Place in freezer for 30 minutes. Preheat oven to 400 degrees and bake for 22-24 minutes, until crust is golden. Cool on a cooling rack at least 10 minutes before eating. Makes 4 small pies. Enjoy!

Note: I skipped the second freezing step, as we were in a hurry to finish before bedtime, so my crusts browned more quickly than they should have. But they tasted great! Oh, and despite the book’s instructions, our apples and eggs came from local farms.

Announcing Kids Cook Book Soup!

Monday, September 21st, 2009

kids cook book soupKids are back in school, fall is in the air, and the autumn harvest is in full swing. Now it’s time for your kids to hit the books … in the kitchen! I’m sure I don’t have to tell you that reading with your young children helps build language skills. And you’ve probably gathered that I’m a proponent of letting kids have fun in the kitchen from a young age. Now here’s your chance to combine the two in a fun new monthly blog event, Kids Cook Book Soup!

How it Works: Each month, we’ll pick a theme. Your assignment is to choose a story that relates to the theme — any book, not necessarily a cook book, or even a magazine or newspaper article — and prepare a recipe inspired by that story. You’ll send me a link to your post &/or picture (no blog needed to participate), a note about the story chosen and recipe, and we’ll post the round-up right here, on the 3rd Tuesday of the month.

The theme for the first round-up is: Apples! Send your stories to me by Sunday, October 18, and the round-up will be posted that Tuesday, the 20th. Stay tuned for more details, but plans are in the works to offer a prize of some sort, to a randomly-selected participant.

how to make an apple pie

How to Participate: While you don’t have to have a blog to participate, if you do, please include a link in your blog post to this post. You can use the logo if you’d like, it’s not required. Send your link &/or photo, along with your name (or name you want printed), kid’s age(s), blog name and location to me at foodietots at gmail.com. Most importantly, have fun!

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