Kids' CBC

Whyatt's SuperWhy Applesauce Carrot Cake

In one of our family's favourite episodes of SuperWhy! on Kids' CBC, Whyatt wants to make a carrot applesauce cake for his baby sister Joy's birthday, but he does not know how. The Super Readers soar into a new kind of book, a cookbook, to learn about selecting ingredients, measuring, mixing, and baking cakes.

 

The episode resonated with us, since baking homemade birthday cakes is a tradition in our home. I am also a big believer in encouraging kids to be involved in cooking. Through cooking, kids can practice reading, learn basic math skills such as measuring, work on their fine motor skills by pouring and mixing, and learn where food comes from and how to make healthy food choices. Given our love of cooking, SuperWhy, and homemade birthday cakes, it was natural for us to try and make a SuperWhy! inspired Applesauce Carrot Cake of our own.

 

Our family is gluten free, and our friends have dairy sensitivities, so this cake is both gluten and dairy free. The low amount of sugar and high percentage of protein per serving also make it a relatively healthy treat. As an added bonus, you do not need to use a mixer to prepare it, making it safe and fun for even the youngest chefs to help prepare.

 

Whyatt's Gluten Free Carrot Applesauce Cake:

5 Eggs
3/4 cup apple sauce
2tbsp coconut oil (softened)
3 tbsp golden syrup
1/2 cup coconut flour
1 tsp baking soda
2 tsp vanilla
2 tsp cinnamon
¼ tsp cloves
1/8 tsp nutmeg
1/8 tsp salt
1 cup chopped apple
1 cup shredded carrot

 

Directions:

1. Preheat oven to 400 degrees. Line a 9 X 13 inch baking dish with parchment paper

2. Beat eggs, applesauce, coconut oil, golden syrup and vanilla with a whisk until combined

3. In a separate bowl, sift together coconut flour, baking soda, cinnamon, cloves, nutmeg and salt. Add dry ingredients to the applesauce mixture, and mix until batter is smooth and well incorporated. Fold in chopped apple and shredded carrot.

4. Pour batter into prepared pan, and bake for 20-25 minutes until top is lightly browned and the cake is set in middle. We enjoyed our cake dusted with a just a sprinkle of icing sugar, but you could top it with cream cheese icing if you prefer.

 

Posted by momstown team on 10/21/2012 - 19:45
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On the Go Pumpkin Spice Energy Balls

Like "Bo" from the Kids' CBC show "Bo on the Go", it seems like we are always on the go these days. From back-to-back dance classes to yoga, swimming and soccer, we are busy and someone is almost always hungry. We need snacks that are quick to make, easy to eat, and full of healthy foods that will power our bodies and give them the energy to, as Bo says, "go, go, go". These pumpkin spice energy balls check every category above, and they are simple enough that your junior chefs can get in the kitchen and help. Since they are also nut free, gluten free, soy free, and vegan, they are suitable for almost any location and set of dietary needs.

 

 

Pumpkin Spice Energy Balls

Ingredients:

1 cup roughly chopped medjool dates
1/2 cup quinoa flakes
1/2 cup pumpkin seeds (often labelled pepitos in stores)
1 tsp vanilla
3/4 tsp cinammon
1/8 tsp ground ginger
3-4 tbsp water (add as necessary)

Method:

1. Place dates in food processor, and process until they are finely chopped and begin to form a paste. Add 1-2 tbsp water if necessary.

2. Add quinoa flakes. pumpkin seeds, vanilla, cinnamon, and ginger to food processor.  Process for a few minutes, until the mixture turns into a dough.  Taste, and add an additional 1-2 tbsp water if mixture seems dry or you are having trouble getting all of the ingredients processed. 

 

 

3. Transfer dough to bowl, and refrigerate for approximately 30 minutes (note: this step isn't necessary, but it makes the dough easier to roll).

4. Pinch off a small portion of dough, and roll it between your hands to form a ball. Continue pinching off pieces of dough and forming balls until you have used up all the dough.  We prefer our balls a bit smaller, so aim for about a 1.5cm diametre, but you can make your energy bits in whatever size (or shape!) you choose.  You can even insert a toothpick into each one and turn it into a healthier version of a cake pop.

 

 

5. Store your power balls in an airtight container in the fridge or freezer until you're ready to take them on the go!

 

 

6. Optional: if you would like, you can roll your energy balls into flaked coconut, crushed crispy rice cereal, cocoa, or chopped nuts or seeds.

 

Posted by momstown team on 09/24/2012 - 11:52
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Kids in the Kitchen - No Bake Mini Cheesecakes (Huckle's Berry Pies)

 

Yesterday the kids and I took advantage of the fact that local blueberries are in season and made mini no-bake blueberry cheesecake bites. There are so many benefits to getting kids involved in cooking. Cooking is a sensory experience that allows kids to smell, taste, touch, see, hear, and explore. Following a recipe teaches important math skills, and stirring, pouring and scooping help to develop fine motor skills. Kids who help with the preparation of a food are also more likely to try it. On top of those benefits, it can be a lot of fun for both parents and kids.

 

The kids love to watch Busytown Mysteries on Kids' CBC, and they are so excited that Huckle himself is attending our momstown 5th birthday celebrations in Ottawa. In honour of Huckle, we have named this treat "Huckle's Berry Pies". While we were not able to find actual huckleberries, blueberries are a close relative and good substitute.

 

 

Mini No Bake Blueberry Cheesecake

Ingredients:

Crust Ingredients:
20 mL (1 tbsp plus 1 tsp) melted butter or other solid oil
175 mL (3/4 cup) graham cracker crumbs

Filling:
1 250 gram package cream cheese, softened
175 mL (3/4 cup) cup icing sugar
30-40 mL (2-3 tbsp) milk
2 mL (1/2 tsp) vanilla extract
250 mL (1 cup) fresh blueberries or other fruit of choice

*note that the crust recipe we provide does require baking.  You can prepare the crusts in advance, or purchase prepared graham cracker tart shells to make the recipe entirely no bake

 

Method:

Prepare the crust

1. Preheat oven to 325 degrees.  Line a mini muffin tin with paper cups.

2. Use a fork or rubber spatula to mix together graham cracker crumbs and melted butter in a large bowl. Mixture should be well combined, and begin to clump together:

 

 

3. Spoon approximately 7 mLs (1 heaping tsp) of crumb mixture into each muffin cup.  Use the back of a spoon (the measuring spoon works great) to press the crumbs down:

 

 

4. Bake pie crusts for approximately 5 minutes, until colour just begins to darken. Remove from oven and allow to cool on a baking rack.

 

 

Prepare the filling

1. In a large bowl, beat together cream cheese, 30 mLs of milk, and vanilla until smooth.  A handheld electric mixer is great, but if you don't have one you can use a wooden spoon or rubber spatula.

2. Add icing sugar to cream cheese mixture, and stir until well combined.  It helps to add the icing sugar a little bit at a time. The mixture should be light and smooth.  If it seems too thick, add additional milk.

 

 

3. Spoon approximately 15 mLs (1 tbsp) of cream cheese mixture into each pie crust.

 

 

Top with blueberries:

 

 

4. Refrigerate cheesecakes for 1-2 hours, or until set.  You can skip this step and eat the cheesecakes as soon as you make them, but the filling may be a little runny.  You could also try placing the cheesecakes in the freezer for 10-15 minutes to quickly firm them up.


5. Enjoy! Store any remaining mini cheesecakes in a covered container in the fridge.

 

 

Posted by momstown team on 08/24/2012 - 17:37
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Cornish Pasties

Preparing and tasting foods that are popular in another country is a wonderful way to learn about that country's culture. From the types of ingredients common in the area to the methods of preparation used, foods are full of insights and teachable moments about what life is, or might have been like, in another are of the world.

As part of our virtual vacation to the United Kingdom, we prepared Cornish Pasties. A., age 8, was able to prepare the majority of the recipe on his own, and the final product was a hit with both the adults and the kids.

 

Cornish Pasties:

Ingredients:

Dough

2 1/2 cups all purpose flour

1 1/4 cups butter

1 tsp salt

 

Filling:

8 oz diced chuck steak or ground beef

1 potato, finely diced

1 carrot, finely diced

1 onion, finely chopped

1/4 cup of peas (optional)

1/4 cup water (if desired, dissolve a beef bouillon cube in the water)

salt and pepper to taste

 

Method:

Prepare the Dough

1. Add flour, salt and chilled cubed butter to food processor.  Pulse until the mixture looks like fine cornmeal.

2. Transfer mixture to a large bowl. Add 1/2 cup of water, and mix with a rubber spatula until the dough sticks together. If dough appears too dry, add extra water one tablespoon at a time until a smooth consistency is reached.

3. Divide dough in two, and wrap each piece tightly in plastic wrap. Refrigerate for a minimum of 2 hours, or for up to 3 days.

 

Prepare the Filling: (note, traditionally the filling is not precooked, but we prefer to soften the vegetables and brown the meat before preparing the pasties)

1. Heat a large frying pan over medium heat, and spray with cooking spray. Add onions, and fry until just golden. Add beef to onion mixture, and cook until browned.

 

 

2. Add carrots, potato, rutabaga, peas (if using), water or broth, and seasonings to pan. Cook for approximately 10 minutes.

3. Transfer filling to a bowl, and allow to cool slightly.

 

Prepare the pasties:

1. Preheat the oven to 425 degrees. Remove one package of dough out of the fridge. On a lightly floured surface, rough the dough out to 1/8 thickness.

2. Use a cookie cutter or large glass to cut dough into 6 inch circles.

 

 

3. Add approximately 1/3 cup of filling to center of each circle. Fold dough over and crimp the edges closed with a fork to seal. Prick the top of the pasty a few times with the tines of the fork, or use a knife to add a few slits to the top so that steam can escape.

 

 

4. Repeat with remaining dough and filling.

 

 

5. Transfer pasties to a cookie sheet lined with parchment paper.

 

 

6. Bake for 10 minutes at 425 degrees. Reduce oven heat to 375 degrees, and cook pasties for an additional hour, or until golden brown.

7. Remove pasties from the oven, and allow to cool for several minutes before eating. Enjoy!

 

Posted by momstown team on 07/25/2012 - 18:34
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Flapjacks

Flapjacks are a traditional British dessert or snack bar. Like many "traditional" foods, opinions seems to differ on what makes a good flapjack. Some people prefer then crispy, while others think they should be soft and chewy. What does seem certain is that a British flapjack is a baked bar that includes oats, golden syrup, brown sugar, and butter. They are not entirely different than a baked granola bar, and can also include extra ingredients such as raisins and chocolate.

 

They are naturally wheat and egg free, and can easily be made dairy free by replacing the butter with a substitute such as vegan margarine or coconut oil. They can also be made gluten free if certified gluten free oats are used. They only a handful of ingredients, and are a great recipe to get your junior chefs cooking in the kitchen. Here's our familiy's recipe:

 

Flapjacks

Ingredients:

1/2 cup unsalted butter, cut into 8 pieces
1/2 cup golden brown sugar
1/4 cup golden syrup
2 2/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
1/2 cup chocolate chips, raisins, or chopped dried fruit (optional)

Note: Golden syrup is a type of syrup made in the process of refining sugar cane.  It is popular in Great Britain, and can be found at some supermarkets, specialty foods stores, and British import shops in Canada.  The most common brand is "Lyle's Golden Syrup".  If you can't find it, honey, maple syrup, or corn syrup may be substituted, although the flavour will be different.

 

Method:


1. Preheat oven to 350°F. Line an 8 x 8 x 2-inch metal baking pan with aluminum foil, and butter the foil well.

2. Combine the first 3 ingredients in a medium saucepan. Stir constantly over medium-low heat until butter is melted, sugar is dissolved, and the mixture is smooth.

 

 

3. Remove from heat, and stir in oats and salt until mixture is well coated:

 

 

4. Stir in additional ingredients, if using.  We added semi-sweet chocolate chips to this batch.  Transfer oat mixture to prepared pan and spread out in even layer.

5. Bake until top is golden, and edges appear to set, appoximately 15 minutes (this results in a chewy bar.  If you prefer yours more crispy, bake for an additional 5-10 minutes). 

6.Cool in pan on rack 5 minutes, the cut into 4 squares. Cut each square into 4 triangles (mixture will be soft). Allow flapjacks to cool completely in pan before serving.

 

 

7. Make sure you share with your friends too!

 

Posted by momstown team on 07/25/2012 - 14:37
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