Handstand Kids

Tag Archive for Dessert

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!

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!

Passover Goodies

It seems like if you celebrate Passover, you’ll almost always struggle with how to bake legitimately delicious desserts that are still edible and Kosher for Passover. We’ve scoured the web to find some of the best Passover ready desserts just for you! We’ve tested a few of them out and have been impressed already!

2 Ingredient Flourless Nutella Cake from Kirbie’s Cravings

Mixed Berry Pavlova from Smitten Kitchen

Roasted Rhubarb with Rose Water and Strawberry Sorbet from Epicurious

Do you have any others you just love? Go ahead and share them on our Facebook wall!

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!

Five Healthy Dessert Alternatives

We’ve been cooking up a storm, and we’ve been making it sweet! The trouble with desserts, as you know, is that they’re typically full of unwanted calories. We’re firm believers in indulging, but believe that sweets should be eaten in moderation.

Here are five healthier alternatives to some of our favorite treats:
1. Instead of brownies try SMORES. Make them using the lower calorie version graham crackers, marshmallows and chocolate!
2. Instead of a McDonald’s McFlurry, try making your own small SUNDAE with sorbert, a banana and fruit toppings!
3. Instead of regular ol’ chocolate cake, make CHOCOLATE MOUSSE using Sugar Free or Lite Cool Whip and raspberries for the topping!
4. Instead of loading up on Reese’s Peanut Butter Cups, make CHOCOLATE DIPPED FRUIT using whatever fruit you love most (bananas, raspberries, apples, strawberries, etc.)!
5. Instead of sugary cupcakes, make MARSHMALLOW POPS using a popsicle stick, a marshmallow that you’ve covered in chocolate and drizzle it with nuts!

Let us know if you try any of these alternatives! Enjoy!

Staying Healthy This Halloween

We read a great Huffington Post article today. According to Dina R. Rose, Halloween is the PERFECT opportunity to teach our little ones about healthy eating. Apparently, our kiddos consume 5% of their yearly candy during Halloween. WOW. That being said, Halloween is the perfect opportunity to teach children how to eat their candy the other 95% of the year!

Here are Dina’s three most important tips:

1. Eat what you love, not what’s available. – Well this is easy. Make sure your kids aren’t just scarfing down everything that’s around, but making really smart decisions about what they’re putting into their bodies.

2. Pay attention to your tummy. – Dina suggests feeding your little ones a light meal before dinner, so they have room for their Halloween candy-filled desserts. Make sure they know not to go too crazy and overeat their candy.

3. You can go easy. – A good way to limit how much candy your kids eat, is to limit how much they get in the first place. Make fewer stops along your trick-or-treat route, or make sure your children are just grabbing on piece of candy from each home you hit up, instead of a huge handful.

Happy Halloween!

Our Latest Craving

This weekend at the San Diego Gourmet Expo, we were surrounded by cupcake and cookie samples galore. This was heavenly, until we realized we had not eaten lunch at 3 pm. Hungry and short on time, we stumbled on the RISE BAR booth. They were nice enough to give us our own bar to try even though we were skeptical of energy bars that are often loaded with sugar and sometimes taste a little odd.

With RISE BAR, this was not the case. We LOVED these bars and got the protein boost we needed to finish the day. Sweetened with honey, agave, and fruit, and packed with nuts and seeds for protein and energy, RISE BARs are a great snack for moms to keep in their cars for hungry kids, keeping blood sugar levels in check between meals. And guess what, at the expo, a kid who was following us around tried one and loved it!

Check out RISE BAR’s website for ingredients, nutrition info, and more.