Handstand Kids

Tag Archive for baking with kids

‘Tis the Season for Holiday Parties

Whether you’re hosting your own Christmas party this year or you’re in charge of bringing a crowd-pleasing snack to a neighbor’s party, it’s usually a good idea to have a few kid-friendly options if you know there will be kids in attendance. Not only will these snacks and treats be devoured by all of the kids as soon as you place them on the table, but your own children will have a blast in the kitchen helping you to make them!

These adorable Santa Clause appetizers are fun to assemble and are a delicious starter for adults and children alike. Use a clean pair of kitchen scissors to cut pepperoni hats, which you can “glue” to Ritz crackers with ricotta cheese. Make a beard out of ricotta and a moustache out of celery slices, use capers for the eyes and nose, and voila – Santa Clause!

But don’t forget desert! These Rudolph the Red-Nosed Reindeer cookies will surely satisfy the kids’ sweet tooth and couldn’t be easier to make. Simply use refrigerated sugar cookie dough, cut the dough with a circle cookie cutter and then pinch opposite sides to shape the reindeer’s face. Break curved pieces off of pretzel twists so that you’re left with the center of the pretzels, which is a perfect antler shape. Press the antlers in and then cook according to your cookie’s package directions. When you take them out of the oven, press in chocolate mini morsels for the eyes and a cinnamon candy for the nose!

Have fun in the kitchen and please share your kid-friendly creations with Handstand Kids via Facebook or Twitter!

Happy Birthday Cookie Monster!

It’s important to eat your fruits and vegetables but our Handstand Kids work so hard that sometimes it’s OK for a treat. What better day to celebrate than the birthday of our cookie-loving pal from Sesame Street, Cookie Monster! Cookie will be turning a whopping 46 years old today but there’s no reason that he wouldn’t still enjoy cooking with Handstand Kids! Your children can celebrate with Cookie by making our Here Comes the Bride Cookies from our Handstand Kids Mexican Cookbook.

Here Comes the Bride, Wedding Cookies

Ingredients

2 cups flour

1 cup butter (mantequilla), softened

1 cup confectioners’ sugar (azứcar)

1 cup ground nuts (almonds or pecans)

1 tablespoon water

2 teaspoons vanilla extract

¼ teaspoon salt

Tools

Measuring cups

Measuring spoons

Medium bowl

Nonstick baking sheet

Small bowl

Spatula

Spoon

Wooden spoon

Instructions

  1. Preheat oven to 325 degrees.
  2. In a medium bowl, mix the mantequilla, vanilla extract and ½ cup of the confectioners’ azứcar.
  3. Stir in the flour, salt and nuts. Stir in the water to help the dough come together. Mix well until the dough is formed.
  4. Use your hands to roll the dough into 1-inch balls. Place the balls on the baking sheet.
  5. Bake for 15 minutes, until the cookies are set but not browning. Remove the baking sheet from the oven. Then use the spatula to remove the cookies from the baking sheet. Allow them to cool slightly.
  6. Pour the remaining ½ cup of confectioners’ azứcar into the small bowl. Roll the cookies through the azứcar so that they get coated with it. Serve.

Alternative

In a microwave-safe bowl, melt 8 ounces of chocolate chips in microwave. Drizzle the chocolate over the cookies and let the chocolate harden before serving.

Alternative: Add 1 cup of chocolate chips to the dough. Also, melt chocolate chips in the microwave for 1 minute and dip the ends of the cooled biscotti into the mixture. Refrigerate dipped biscotti for 1 hour and enjoy!

 

Make sure your little monster post their favorite cookies to the pages of our Facebook and Twitter!

 

Celiac Awareness Month

We’ve talked about Celiac Disease and gluten free diets in another post, but did you know that May is totally devoted to Celiac Awareness?? This month we hope we can serve you up with great gluten free recipes, resources and tips and tricks!

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!

Arleen Makes a Mean Cupcake

As you already know, Arleen Scavone, of Sweet Arleen’s, is our Celebrity of the Month. We absolutely love Arleen and are thrilled that she’s contributed such delicious recipes to our newest cookbook kit, Baking Around the World. We hope to see everyone at the launch party at her storefront this weekend!

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!!

We love CoachArt

If you’ve checked out our Charity of the Month feature, then you know this month’s charity is CoachArt.  We’re so excited to be working with CoachArt, and if you haven’t already seen it, CoachArt clients will be attending our Baking Around the World launch party!! Even better – we’ll be donating 10% of all sales made from books at the party to the organization.

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

Learn more about CoachArt and volunteering in this video!

You’re Invited

Cookbooks & Cupcakes For a Cause!

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 28th, 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 28th 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’re Thrilled to Announce our Baking Around the World Cookbook Kit

If you haven’t heard already or seen it on our website or Facebook wall, here’s your chance to hear it straight from us! We’ve just announced the newest addition to our line and fourth cookbook kit, Baking Around the World, and we couldn’t be more thrilled!

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!