Handstand Kids

Tag Archive for Celebrity Ambassador of the Month

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’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!

A Favorite HSK Recipe For KidSafe Seafood

In the next few days, you’ll be learning more about our Celebrity and Charity of the month, KidSafe Seafood.  In the meantime, check out Simone, of KidSafe Seafood’s favorite Handstand Kids’s seafood recipe!

Terrific Tilapia Tacos

Serves 6

Ingredients:

  • 12 6-inch corn tortillas
  • 1½ pounds tilapia fish fillet
  • 3 plum tomatoes
  • ½ small red onion
  • 2 limes
  • 1 cup fresh cilantro leaves
  • 1 tablespoon cumin
  • ¼ cup olive oil
  • Salsa
  • Salt and pepper

Instructions:
1. In the medium bowl, coat the fish with olive oil and cumin. Add salt and pepper to taste.
2. Squeeze 1 lime over the fish.
3. Chop the red onion and the cilantro. Dice the tomatoes. Place the onion, cilantro and tomatoes in separate small bowls and set aside.
4. Cut the other lime into wedges. Place the wedges into a small bowl and set aside.
5. Place one of the skillets over a medium-high heat, and cook the fish in it for about 5 minutes on each side, or until the fish is cooked through and flakes with a fork.
6. Heat the tortillas by placing them in the other skillet over a medium-high heat for 5 minutes or until warm.
7. Assemble each taco by filling a tortilla with approximately ⅓ cup of fish and a teaspoon each of cilantro, tomato and onion. Squeeze a lime wedge over each taco. Add salsa to taste.

Enjoy!

Cricket’s Rainbow Rice

You must know by now that we just love Cricket Azima, our Celebrity Ambassador of the Month!

We’re dying to try Cricket’s Rainbow Rice recipe, featuring our food the month, the eggplant! Try it out and let us know how it goes!

RAINBOW RICE:

Serves 6
Ingredients:

  • 1 onion
  • 2 small tomatoes
  • 1 yellow squash
  • 1 orange pepper
  • 2 blue potatoes
  • 1 small eggplant
  • 1 tablespoon vegetable oil
  • 2 cups uncooked rice
  • 2½ cups chicken stock
  • 1 small bunch fresh cilantro
  • Salt and pepper (to taste)
  • Shredded cheddar cheese (optional)

Instructions:

  1. Dice the onion, tomatoes, squash, peppers, potatoes, and eggplant, and set aside.
  2. Heat the oil over a medium heat in a large frying pan (that has a lid).
  3. Add the vegetables and cook for about 2 minutes (or until the vegetables are slightly tender).
  4. Add the rice to the pan and stir together.
  5. Pour the chicken stock into the pan and stir. When the stock starts to simmer, cover the pan with a lid. Cook for 12 to 15 minutes, or until the rice is soft.
  6. While the rice is cooking, remove the cilantro leaves from the stems. Add the leaves to the pan and stir together.
  7. Adjust the salt and pepper to taste, sprinkle with cheese and eat!

If you end up making rainbow rice, go ahead and take photos and post them on our facebook wall! We love to see families in the kitchen together!

Cricket Loves Cookies

We just love our Celebrity Ambassador of the Month, Cricket Azima! Do you know what we love even more?!? Cookies! And Cricket loves cookies too! Watch Cricket’s video below to learn to make delicious cookies and hold a cookie exchange!

 

Yummy! Now we’re craving dessert!

Meet Our Celebrity Of The Month, Cricket

We’re thrilled to announce Cricket Azima as our January Celebrity Ambassador of the Month.

To learn more about Cricket, the founder of The Creative Kitchen, and author of cookbook Everybody Eats Lunch, be sure to visit our Celebrity Ambassador page!

We’re thrilled to be an exhibitor at the first annual Kids Food Festival New York, which Cricket and The Creative Kitchen co-founded and is sure to be great! If you’re in the city the on January 21st or 22nd be sure to swing by for great cooking expos, tons of fantastic food, and of course, to say hi to Cricket and to us!

To learn to make Cricket’s Rainbow Rice and other delicious dishes, featuring our food of the month, the eggplant, visit this page.

 

We hope you’ll love Cricket Azima as much as our Handstand Kids do!!

 

Meet Our Celebrity of the Month, Ming

Ming Tsai, October’s Celebrity of the Month, is an award winning chef and the host and producer of “Simply Ming.”  To learn more about Ming, click here.

Do your little ones have trouble with chopsticks?  Watch Ming’s tutorial here for help!

 

HSK Celebrity Ambassador of the Month: Barbara Beery

If you haven’t already read up on Barbara Beery (see right side of our blog), we’re here to brag about her some more. Barbara not only has a passion for cooking healthy meals for and with children, but also giving them the tools to cook for themselves.

Barbara began teaching her children to cook from home, then teaching cooking classes and birthday parties, and now she has 12 cookbooks to call her own and a retail store for kids’ cooking and kitchen products.

For more information on Barbara’s company, Batter Up Kids, and her store, Kids Cook, watch this terrific video.

Still curious? Click the Celebrity Ambassador of the Month section in the right sidebar.