3 ingredient Oatmeal  cookies are perfect for school lunchboxes!

Ingredients

12 medjool dates (soaked for 15 minutes)

1 cup gluten free rolled oats

1 – 1 1/2 tsp cinnamon (depending on how much spice you like)

1 T chocolate chips (optional)

Instructions

Preheat oven to 350.

Drain the dates and throw them in the food processor. Pulse a few times until they get a caramel-like consistency. You may need to scrape down the sides often.

Once the dates are a caramel, add in the cinnamon and rolled oats and mix another minute so everything gets incorporated.

Using a cookie scoop, drop cookies onto a lined baking sheet. If the mixture looks a little loose, use your hands to form into balls.

Using your palm, flatten each ball.

Bake for about 10 minutes.

Let cool completely before removing from the baking sheet.

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These cupcakes boast the holiday’s prime hue while keeping icky food dyes at bay, leaning instead on natural food coloring from beets. Bonus? Beets are nutritional superstars, packing in beta-carotene (hello, immunity boost!) and other vitamins and minerals, like folic acid and bone-building manganese. Top with fresh whipped cream and enjoy.

Active time: 20 minutes

Total time: 45 minutes

Ingredients

for cake:

2 1/3 cups all-purpose four

2  tablespoons unsweetened cocoa powder

¾  teaspoon baking powder

½  teaspoon baking soda

1  teaspoon sea salt

1  cup coconut sugar

¾  cup butter

3  eggs

2  cups beet purée (canned or fresh cooked)

1  cup 1-percent milk

1  teaspoon apple cider vinegar

1  teaspoon honey

 

for topping:

1½  cups heavy whipping cream

3  tablespoons confectioners’ sugar

Directions

parent: Preheat oven to 350°.

child: Line two 24-cup mini muffn pans with paper liners. Set aside.

parent & child: Measure four, cocoa powder, baking powder, baking soda, and sea salt into a medium bowl. Whisk until combined, then set aside.

parent & child: In a large mixing bowl, beat the sugar and butter until light and fuffy. Crack eggs into a separate small bowl, then add to butter mixture, beating until fully incorporated. Set aside.

parent & child: In a medium bowl, combine beet purée, milk, cider vinegar, and honey, whisking to blend well. Slowly add to the butter mixture, stirring until just incorporated.

child: Slowly add the four mixture to the butter and beet mixture. Stir into batter using a rubber spatula until all ingredients have been fully incorporated.

parent & child: Scoop batter into prepared pans, until each cup is about ¾ full. Place cupcakes in the oven, baking for 20 to 25 minutes, or until a toothpick placed through the center comes out clean.

parent & child: While cupcakes are baking, follow the Cooking Class instructions on the next page for preparing the homemade whipped cream.

parent & child: Allow cupcakes to cool completely before using a spatula or pastry decorator with piping tips to spread on the whipped cream

 

Crispy Chocolate Chip Crunch Oatmeal Cookies

Yield: 2 dozen cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

These cookies are crispy, crunchy, loaded with chocolate and SO good!

ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats
1 1/4 cups crispy rice cereal
1 cup chopped Crunch candy bars
1/2 cup milk chocolate chips

directions:

Granola Cake

1 cup (136 grams) all-purpose Gold Medal flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 cup (120 grams) granola, I used Brown Butter Maple Granola
4 ounces (113 grams) bittersweet, milk or white chocolate, finely chopped
½ cup (60 grams) shredded coconut ( I used sweetened)
1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt

directions:

1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper.
2. Whisk together the flour, baking powder, baking soda and cinnamon and nutmeg, if you’re using them, in a small bowl. Toss together the granola, chocolate and coconut in another bowl.
3. Working in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter at low-medium speed for 2 to 3 minutes, or until soft and creamy. Add both sugars and beat for 2 minutes. Add the egg and beat until the mixture is smooth, about 2 minutes more. Beat in the vanilla and salt. Reduce the speed to low and add the flour mixture, mixing only until it disappears into the batter. Add the granola mixture, again mixing just until incorporated. Scrape the batter into the prepared pan, smooth the top and jiggle the pan a little to make sure that the batter gets into the corners.
4. Bake the cake for 35 to 40 minutes, until the top is honey brown and sugar- crackly; a skewer inserted into the center should come out clean. Transfer the pan to a rack and let rest for 10 minutes, then run a table knife around the edges of the cake and unmold it onto the rack; invert and cool to room temperature onto the racks.

Note-The cake is very moist and will keep, wrapped in plastic, at room temperature for about 4 days. You can also wrap it airtight and freeze it for up to 2 months; defrost it still wrapped. It is good served with vanilla yogurt or ice cream

 

Homemade Graham Crackers

Ingredients

1 cup whole wheat flour

1 1/2 cups all purpose flour

1/2 cup dark brown sugar, packed

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup butter, chilled & cubed

1/4 cup honey

1/4 cup water

Instructions

Preheat oven to 350 degrees. Line a sheet pan with parchment paper or foil and set aside until ready to use.

1. Combine the first 6 ingredients in a large bowl. Add cubed and chilled butter and mix with your fingers until it is combined.
2. Stir in honey and water and mix with a spoon until it begins to form a dough ball.
3. Flatten dough into a disc and roll out ¼ inch thick on floured work area. Cut out with cookie cutters and place on prepared sheet pan. Bake for 15 minutes, remove from oven, cool 5 minutes before removing from sheet pan.  Store in an airtight container when cooled.

Magical 2 Ingredient Cookies

Makes 12

Ingredients

2 large ripe bananas

1 cup old fashioned oats

1 pinch of sea salt and cinnamon

¼ cup chocolate chips, dried cranberries, cherries or raisins, optional

INSTRUCTIONS

Preheat oven to 350°F (Line a baking sheet with parchment paper. Set aside until ready to use.

1. In the bowl of a food processor, blend bananas and oats until bananas are smooth but you can still see the oats. Add optional additional ingredient and mix with a spoon.
2. Divide dough evenly and place on prepared  baking sheet
3. Bake 12 to 15 minutes until tops are golden.

Foodie Kids Baking Championship Class June 10, 2016

 Magnolia Bakery Vanilla Cupcakes
Makes 2 Dozen Cupcakes

Cupcakes:

1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees. In a small bowl, whisk the cake flour. Set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and vanilla gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia Bakery Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened
1 box (4 cups) confectioners’ sugar
2 – 3 TBLS milk
1 teaspoon vanilla extract

Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down sides of bowl often. When the mixture starts to thicken and appears dry add 2 TBLS of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly.

Store the icing at room temperature.  Icing can be stored in an airtight container for up to 3 days.

Chocolate Buttercream
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

Ingredients

1 ½ cups (3 sticks) unsalted butter, softened
2 tablespoons milk
1 cup semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
2 ¼ cup sifted confectioners sugar

Instructions

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

 

 

Meringue Cupcakes
Ingredients
8 large egg whites, at room temperature
1 teaspoon white vinegar
1/4 teaspoon sea salt
2 cups sugar
2 teaspoons cornstarch
2 teaspoons pure vanilla extract
Instructions
Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin pan with cooking spray, line with cupcake liners and spray cupcake liners with baking spray. Set aside until ready to use.
1. Beat whites, vinegar, and sea salt on medium-low speed until bubbly-looking, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.
2. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. This will look like shaving cream. Add vanilla and beat just until combined.
3. Scoop mixture to a large zipper-lock bag, secure shut and cut off tip from one corner. Pipe meringue filling almost to the top.
4. Bake cupcakes until firm and dry, about 1 1/2 hours. Turn off oven and prop door open. Allow cupcakes to sit in oven for one more hour.
5. Gently remove cupcakes from tins.

To Serve
• Place cupcake on a plate and top with a scoop of ice cream or frozen yogurt. Top with fresh fruits of choice and a drizzle of chocolate sauce.
To Store
• Meringue Cupcakes may be stored covered at room temperature for up to 3 days

Buttercream Frosting

Ingredients
3 cups powdered sugar
1 cup butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream or half and half
Instructions
Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Sprinkles L.A. Vanilla Cupcakes

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/2 cups granulated sugar

3 extra-large eggs

1 1/2 teaspoons pure vanilla extract

2 teaspoons almond extract

1 1/4 cups sour cream

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

Instructions

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy. Add the eggs 1 at a time. Add vanilla and almond extracts and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Make sure no lumps remain in batter.

Divide batter evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and cool 10-15 minutes before frosting and decorating.

Foodie Kids Bake Sale Cupcakes Recipe

Makes 24

Ingredients

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Line 24 muffin tins with cupcake papers.
• In a small bowl, combine the flours. Set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat.
• sing a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Chocolate Volcano Cakes

Ingredients

4 tablespoons unsalted butter, room temperature, plus more for muffin tins

1/3 cup granulated sugar, plus more for muffin tins

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 cup chocolate chips, melted slowly in microwave- safe dish

Powdered sugar, for dusting

Directions

• Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
• In a bowl, cream the butter and granulated sugar until fluffy with a hand mixer. Add eggs one at a time, beating well after each addition.
• With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined.
• Divide batter evenly among prepared muffin cups. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes.
• Remove from oven; let stand 10 minutes.

To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.

Foodie Kids Famous Vanilla Cupcakes

Ingredients

1 package plain butter recipe yellow or golden cake mix

1` 8 ounce package cream cheese, room temperature

½ cup granulated sugar

½ cup water

4 large eggs

1 tablespoon vanilla

Instructions

• Preheat oven to 350 degree F. Line 24 cupcake cups with paper liners. Ste aside until ready to use.
• Place all ingredients in a large mixing bowl and beat for 2 minutes until smooth and thickened.
• Spoon about ¼ cup batter into muffin cups and bake about 25-30 minutes or until light golden brown.
• Cool 15-30 minutes before frosting.

 

NOTE: If you like Skittles or M&M’s, use this recipe and drop 5-6 candies on top of cupcake batter before baking. When the cupcakes bake, the candy falls to the bottom of the cupcake for a little candy surprise…and the top of each cupcake is colored with the dye from the candies- we call them our Rainbow Cupcakes and they are a favorite of all!

 

Basic Buttercream Frosting

Ingredients

1 stick butter, room temperature (not margarine or whipped butter)

3 cups powdered sugar

3-4 tablespoons milk or cream

1 teaspoon vanilla

Instructions

• Mix together butter until fluffy. Add powdered sugar, milk and vanilla. Increase speed and beat for 1 minute until fluffy.
• If adding food coloring, add and mix again to blend color.

• 2 cups pitted dates
• 3/4 cup raw cashews
• 1/4 cup nut butter (I used natural peanut butter)
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons cocoa powder
• 1 pinch salt

Toss everything into a food processor and process until the mixture starts to go smooth and clump into a ball. The dates will be all chopped up but you’ll still have bits of nut.

Turn the mixture out into an 8 or 9 inch square dish lined with parchment paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes.

Remove the bars from the pan and cut into pieces using a sharp knife. Enjoy these bars cold or frozen. Store in an air-tight container in the fridge or freezer.

Notes

I think a high power blender could be used to make these, but I haven’t tried it myself.

This recipe was adapted and inspired by Almond Joy Bars from One Lovely Life

 Honey Cream Cheese Frosting

Ingredients

1 cup cream cheese, room temperature

½ cup butter, room temperature

3-4 tablespoons honey, pure maple syrup or agave nectar

2 teaspoon vanilla extract

Instructions

With a stand mixer or electric hand mixer, beat the cream cheese, butter, honey, and vanilla extract until light and fluffy.

Magical Meringue Cupcakes

Ingredients

8 large egg whites, at room temperature

1 teaspoon white vinegar

1/4 teaspoon salt

2 cups sugar

2 teaspoons cornstarch

2 teaspoons pure vanilla extract

Whipped Cream

Fresh seasonal berries

Sprinkles

Instructions

Preheat oven to 200°F.Line 12 cupcake molds with foil cupcake liners, spray with cooking spray and set aside until ready to use.

2 Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to 1 tablespoon at a time to mixture.

3. Continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat until combined.
4. Transfer mixture to a large zipper-lock bag fitted tip. Seal closed and cut off one corner. Pipe the meringue in a circular motion into each prepared muffin cup liner about 1 inch above top edge of each cup.
5. Bake until firm and dry, about 1 1/2 hours. Turn oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.
6. Gently remove cupcakes from molds and liners. Garnish with whipped cream, fresh berries and sprinkles.

About This Recipe

Yield:
makes 12 cupcakes
Active time:
30 minutes
Total time:
3 hours
Special equipment:
12-cup muffin tin, 12 paper cupcake liners, electric mixer, rubber spatula, pastry bag or large zipper-lock bag, 1/2-inch plain or star tip, serrated knife
This recipe appears in:
Let Them Eat: Meringue Cupcakes with Nutella and Strawberries
Ingredients

Baking spray

8 large egg whites, at room temperature

1 teaspoon white vinegar

1/4 teaspoon salt

2 cups sugar

2 teaspoons cornstarch

2 teaspoons pure vanilla extract

3/4 cup Nutella

24 strawberries, hulled and sliced

Procedures

1

Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.

2

Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.

3

Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.

4

Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.

5

Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.

6

Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.

7

Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.

 

Ingredients
Graham Crackers
Milk chocolate bars, the kind that can be broken into squares
Mini marshmallows

Holiday colored M& M’s
Instructions
Preheat the oven to 400 degrees F. Line a sheet pan with foil and lightly coat with cooking spray.

1. Lay graham crackers on a cookie sheet. Top with chocolate pieces to cover. Place marshmallows on top and bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes.
2. Remove from the oven and top with M&M’s and the remaining graham crackers, pressing down slightly to make a sandwich.
3. Serve immediately, while still warm.

Soft Pumpkin Chocolate Chip Cookies

Makes about 3 dozen cookies

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon baking soda

1 cup sugar

1/2 cup vegetable oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 large egg

1 cup milk chocolate chips

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the dry ingredients and set aside.

In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth.

Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.

Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about an inch between the cookies. Bake for about 12 minutes, until a cake tester inserted in the center of one of the cookies comes out clean. Cool the cookies on the baking sheet on a wire rack for a few minutes, and then remove the cookies with a spatula and finish cooling the directly on the racks.

Repeat with the remainder of the batter, re-using the baking sheets once they’re cool enough

NO CHILL Sugar Cookies

Makes 24 cookies

Ingredients

1/2 cup (1 stick) butter, softened

3/4 cup granulated sugar

1 egg

1 teaspoon vanilla

2 cups all -purpose flour

1/2 teaspoon baking soda

¼ teaspoon salt

Let’s Make Cookies!

1. Preheat oven to 375 degrees. Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.
2. Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well. Dough will be very stiff.
3. Divide dough into thirds: roll each portion to ¼ inch thickness on lightly floured work area. Cut with cookie cutters. Place cookies 2 inches apart on cookie sheets sprayed with nonstick cooking spray.
4. Bake for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely. Frost and decorate.

Strawberry Chocolate Chip Cake

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

3 tablespoons unsalted butter, softened

3 tablespoons Greek yogurt

1 cup sugar

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

1/3 cup milk chocolate chips

1 pound strawberries, hulled and halved

 Instructions

• Heat oven to 350°F. Line the bottom of a 9×3-inch spring form pan with parchment paper. Grease the side of the spring form pan or square pan with butter or cooking spray.
• Whisk together flour, baking powder, and salt together into a medium bowl.
• In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
• Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
• Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
• Fold in chocolate chips into the batter. Transfer batter to spring form pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
• Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. Remove from oven and let it cool in pan 45 minutes on a wire rack. Release the cake from the spring form pan onto a cake platter, dust with powdered sugar and serve warm or cool.