Even when you’re making something simple like our Challah Grilled Cheese with Tomato Soup you can make every meal feel like an important one by setting and clearing the table. Kids can take the fact that they’re chefs one step further by pretending that they’re in a restaurant by setting and clearing the table. Handstand Kids love to cook in the kitchen so it’s important to teach them the proper etiquette for the entire meal. Starting out with simple tasks like setting the table teaches kids responsibility and is a task that even little hands can excel at.

These handy placemats from Kiki Creates are a great way to remind your kids of the proper way to set a table.

Allowing kids to clear the table may seem like too large of a task, but is also essential for forming good habits. If you think that your child is not old enough to handle the entire task of dishwashing, they can still help clear the table by bringing the dishes from the table to the sink. Settling them in with these new projects will ensure that your chefs learns that cooking is only part of creating a meal and time in the kitchen is not over until each dish is washed!

This no sew fleece pillow is a perfect reminder that a teacher leaves a special place in their student’s heart. Try the lion variety for more fun!

These cute button bookmarks will make any teacher smile. We love the flower one on top!

This pencil pot will help all teachers get a little more organized by wrangling up desk supplies.

Of course if you’d rather, baking a sweet treat for your teachers is always an option – and it’s our favorite. The Handstand Kids Baking Around the World Cookbook has a delicious recipe for Carrot Walnut Cupcakes with Cream Cheese Frosting that would make any teacher smile!

Ingredients

1/2 cup granulated sugar

1/2 cup dark brown sugar

2 eggs

3/4 cup vegetable oil

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 ¼ cups shredded carrots

1/4 cup chopped walnuts

Tools

Measuring cups

Measuring spoons

Whisk

Mixing bowl

Rubber spatula

Lined cupcake pans or baking cups

Instructions

1.  Preheat oven to 350 degrees.

2.  Whisk the sugars, eggs and oil together in a large mixing bowl.

3.  Add the flour, baking soda, salt and cinnamon to the sugar mixture and whisk until combined.

4.  Use spatula to fold in carrots and walnuts.

5.  Spoon batter into the lined cupcake pans or baking cups and bake for 20 minutes.

6.  Remove and let cool at room temperature, then top with Cream Cheese Frosting.

Cream Cheese Frosting

Ingredients

1 cup cream cheese, softened at room temperature

4 tablespoons unsalted butter

2 tablespoons sour cream

1 ½ teaspoons vanilla

3 cups powdered sugar

Tools

Mixing bowl
Electric mixer or hand mixer

Sifter

Rubber spatula

Measuring cups

Measuring spoons

Instructions

1.  Place cream cheese in mixing bowl. Beat with electric mixer on low speed until smooth.

2.  Scrape down the sides of bowl with spatula and beat to make sure there are no lumps.

3.  Add softened butter and beat on low speed until smooth. Add sour cream and beat on low speed until smooth.

4.  Turn off mixer and slowly add powdered sugar to the bowl.

5.  Add vanilla and beat again on low speed until smooth.

6.  Spread frosting on cupcakes and serve.

Alternative: Make carrot cake by placing the batter in a square baking pan and baking for 40 to 45 minutes.

Will you be making end of the year gifts with your children for their teachers? Be sure to post pictures to our Facebook and Twitter pages. Happy crafting!

Noah and Nathan received our cookbook kits from their amazing mom for Chanukah this year and have been cooking up a storm since!

Noah is 9 and loves making the Bean & Cheese Burrito from our Mexican Cookbook Kit!

Nathan is 7 and he prefers our Italian cookbook kit and making lasagna!

When the brothers aren’t cooking from our Handstand Kids cookbook kits, they love to make mom’s specialty, “Pasta alla Mama,” which is pasta with cottage cheese, a little butter and parmesan cheese!

Keep cooking, chefs!

Ingredients

4 8 or 10-inch flour tortillas

2 cups shredded Monterey Jack or Mexican blend cheese (queso)

½ cup salsa

½ cup guacamole (optional)

¼ cup sour cream (optional)

1 cup cooked veggies (pick the ones you like, including onion, mushrooms, bell peppers)

Tools

Knife

Large nonstick skillet

Measuring cups

Spatula

Instructions

1. Place the tortillas flat and sprinkle ½ cup queso and ½ cup cooked veggies on half of each.
2. Fold the tortillas in half to cover the queso.
3. Place the tortillas in the large skillet and cook over a medium-high heat until one side is lightly browned (about 2 to 3 minutes).
4. Use the spatula to flip the tortillas and cook the other side until lightly browned and the queso has melted. Remove from heat.
5. Cut into triangles and serve with salsa, guacamole and sour cream.

Enjoy!!

Carrot-Ginger Dip from Familyfun.com is great for dipping carrot sticks and cucumber slices or even spread on whole grain bagels!

This Tropical Strawberry Smoothie from AllRecipes.com will quench your thirst and is made with healthy yogurt, not fatty ice cream!

A simple Cool Beans Salad from Nick Jr.Com is easy to make by tossing together!

What summer recipes keep you fit and full? Be sure to post them on our Facebook wall!

To start, we’d love to share a gluten free dessert from the newest addition to our Handstand Kids series, Baking Around the World!

And don’t forget, all of the Passover desserts we share with you a few weeks ago, just so happen to be gluten free as well! Take a look back here!

Enjoy! If you have any gluten free tips, be sure to share them on our Facebook wall!

Enjoy this recipe from the new cookbook, in the meantime!

Peanut Butter & Jelly Cupcakes with Peanut Butter Frosting

Level 3, Makes about 20 cupcakes

Ingredients

• 1 ¾ cups all-purpose flour
• 2 ¼ teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter (1 stick), softened at room temperature
• 1 ¾ cups granulated sugar
• 3/4 cup creamy peanut butter
• 3 eggs
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 jar of strawberry jam

Tools

• Measuring cups
• Measuring spoons
• 3 large bowls
• Whisk
• Electric mixer or hand mixer
• Rubber spatula
• Spoon
• Lined cupcake pans or baking cups
• Melon baller

Instructions
1. Preheat oven to 350 degrees.
2. Place the flour, baking powder, salt, and baking soda in a large bowl and whisk to combine, set aside.
3. Place the softened butter and sugar in another large bowl and beat with an electric mixer on a low speed until smooth.
4. Add peanut butter to the bowl with the butter and sugar and mix on low speed until combined.
5. Add one egg and mix to combine. Repeat with remaining 2 eggs, mixing after each to combine before adding the next.
6. In another large bowl, whisk together the sour cream, vanilla extract, oil and buttermilk, set aside.
7. Add half of the dry flour mixture to the bowl with the butter. Mix on low speed until combined.
8. Add the sour cream mixture to the bowl and mix until combined.
9. Using rubber spatula, scrape down sides to make sure there are no lumps.
10. Add remaining flour mixture and mix until smooth.
11. Use a spoon to scoop the mixture into 20 lined cupcake pans or baking cups.
12. Bake cupcakes for approximately 20 minutes until golden brown, and let cool at room temperature.
13. Once cooled, use the melon baller to gently scoop out a small piece from the center of each cupcake.
14. Fill the holes with the strawberry jam. Cover tops of cupcakes with Peanut Butter Frosting.

Peanut Butter Frosting

Ingredients

• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 5 tablespoons butter, softened at room temperature
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup heavy cream

Tools

• Measuring cups
• Measuring spoons
• Large bowl
• Electric mixer or hand mixer
• Sifter
• Rubber spatula

Instructions
1. Place the butter, vanilla, salt and peanut butter in a large bowl and beat with an electric mixer or hand mixer until combined.
2. Use the sifter to place powdered sugar into the large bowl. Beat with mixer until there are no lumps.
3. Use the rubber spatula to scrape the sides of bowl, stirring any lumps until smooth.
4. Slowly mix in heavy cream until just combined. If you stir the icing too much, it will turn grainy and separate.
5. Spread frosting on cupcakes and serve!

Alternative: For those with nut allergies, try this recipe with sunflower seed butter. For a healthier alternative, use strawberry jam as frosting.

Enjoy!!

If you’re interested in becoming a CoachArt volunteer, click here.

Learn more about CoachArt and volunteering in this video!

Join us for the tastiest party of the year.

Our very own, Yvette Garfield,  and two-time Cupcake Wars winner and recipe contributor, Arleen Scavone, are excited to introduce the newest cookbook from the Handstand Kids line, Baking Around the World!

Who: Foodies, Big and Small

What: Release Party for the Handstand Kid’s Baking Around the World, featuring recipes by Sweet Arleen’s

When: April 28^th, 2012 from 1 to 4 p.m.

Where: Sweet Arleen’s Cupcakes & Bread Puddings

960 South Westlake Blvd Suite #4

Westlake Village, CA 91631

Benefitting: Coach Art, an LA area non-profit that assists students with chronic illnesses as they heal through artwork. 10% of all book sales on April 28^th will benefit Coach Art.

RSVP to make sure we save you a spot in the cupcake-decorating face-off!

*children under the age of 18 must be accompanied by an adult

For questions regarding event: info@handstandkids.com or 818 917 7200

Those in attendance will receive a $5 coupon to be used on site towards a signed Handstand Kids Baking cookbook kit.

Hope to see everyone there!!

We hope you all love the book as much as we do and enjoy baking together with your kids.  We’re also excited to share that our Celebrity of the Month, Arleen Scavone, from Sweet Arleen’s in Westlake Village has contributed four amazing dessert recipes to the cookbook!

Click here to find the kit in our online store and snag a copy of your own!!

Let’s get baking!