Category: kidsinthekitchen

Cinnamon Brown Sugar Apple Bread

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Makes 1 9×5 loaf of bread

What You Need:

1/3 cup light brown sugar plus two tablespoons

2 teaspoons of cinnamon

2 green apples peeled and chopped

2/3 cup white sugar

1/2 cup (1 stick) butter, softened 

2 large eggs 

1 1/2 teaspoons vanilla extract 

1 1/2 cups all-purpose flour 

1 3/4 teaspoons baking powder 

Steps:

  1. First mix 1/3 cup of brown sugar and 1 teaspoon cinnamon together in a bowl; then set aside. In another bowl toss apples with the 2 tablespoons of brown sugar and 1 teaspoon cinnamon.
  2. Beat the butter and the 2/3 cup of white sugar together in another medium bowl with an electric mixer until creamy. Add eggs and vanilla extract; mix well.
  3. Whisk the flour and baking powder together in another bowl, then add to the butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
  4. Pour half the batter into the prepared loaf pan then add half of the chopped apple mixture.
  5. Sprinkle half of the brown sugar/cinnamon mixture on top of the chopped apple layer.
  6. Pour the remaining batter, and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  7. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
  8. Bake at 350 for 1 hour or until a toothpick comes out clean.

Note: comes out more of cake texture but still incredibly delicious!

Goes perfect with that morning coffee
What it looks like before going into oven
Fresh out of the oven.

Enjoy!

After School Oatmeal Muffins With Flax Seed And Mini Chocolate Chips

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Servings: 20 to 24 muffins

Pan suggestion: original muffin pan size or mini muffin pan size with muffin liners

What You Need:

1 1/2 cup of oatmeal

1 cup of whole milk

1/2 -3/4 cup of brown sugar (light or brown)

1/2 cup of unsalted butter melted (1 stick)

1 cup of flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1 teaspoon of cinnamon

2 eggs beaten

1/4 cup of flaxseed

1/2 cup of mini chocolate chips

Steps:

1. In a medium bowl add the oatmeal and milk. Mix together and allow to sit and absorb for 30 mins.

2. In a separate mixing bowl add your flour, baking soda, baking powder, salt, cinnamon, and flaxseed. (The dry ingredients)

3. Once the milk and oatmeal have sat for a bit, add the beaten eggs, melted butter, and brown sugar. Mix well. (The wet ingredients)

4. Add your dry ingredients with your wet ingredients, combining your two bowls. Once everything is mixed together, add your mini chocolate chips.

5. Pour evenly into mini muffin pans or regular size muffin pans. Bake at 350 for 8 – 15 mins.

Note: the mini muffins cook a lot quicker. I set the time for 8 mins. While the regular size muffins cook in about 15.

Overnight Sweet Cinnamon Rolls

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Makes 12 rolls

What You Need For The Dough

4 large egg yolks at room temperature

1 large whole egg at room temperature

1/4 or 1/2 cup of white sugar

8 tablespoons of melted unsalted butter plus additional for spreading on pans

3/4 cup of whole milk at room temperature

3 1/4 cups of all purpose flour, plus additional for dusting

1 package instant dry yeast ( 2 1/4 teaspoons )

1 1/4 teaspoons of salt

Cooking spray

Just a bit of heavy cream (optional)

What You Need For The Filling:

1 cup packed of light or dark brown sugar

1 tablespoon ground cinnamon

Pinch of salt

2 tablespoons of melted unsalted butter

What You Need For Icing:

8oz of softened cream cheese

3 tablespoons of heavy cream

1/4 cup of unsalted butter

1 1/2 cups of powdered sugar

1 teaspoon of vanilla extract

Steps:

  1. For the dough: in a large bowl whisk the egg yolks, whole egg, sugar, butter, and milk. Add 2 cups of the flour along with the yeast and salt; whisk until combined. Add the rest of the remaining flour (1 cup and 1/4). Begin to knead dough (will be a little sticky, add just a little bit of flour if necessary, I always add a little extra, like 1/4 extra.)Continue to knead until combined and doughy. (Dough should be stretchy. If kneading by hand, knead for about 20 mins)Lightly oil a large bowl and transfer the dough to the bowl, lightly oil the top of the dough, cover with plastic wrap and allow to sit out for 2 to 2 1/2 hours.
  2. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix well and set aside.
  3. Butter a 9 by 13-inch glass baking dish. On a floured surface shape the dough into a large rectangle. Brush the dough with the melted butter. Sprinkle the filling mixture over the dough, pressing the filling into the dough. Roll the dough into a tight cylinder. Using a sharp knife, slice the cylinder into 1 1/2-inch rolls; making 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.
  4. Take the rolls from the refrigerator and place in an oven that is turned off. Fill a pan or pot of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; 30 mins or so.
  5. Preheat the oven to 350 degrees.
  6. Pour a little bit of heavy cream over each of the rolls, covering the bottom of the pan. (Optional; this gives a more buttery, doughy taste/texture. While without is more original)
  7. When the oven is ready, place the rolls in the oven and bake until slightly golden on top; bake for 8 mins. Oven time may vary.
  8. Mix together ingredients for the icing starting with whisking the cream cheese first, then adding the heavy cream, next the butter, then gently adding the sugar. Spread on cinnamon rolls. Allow to sit for 30 to 1 hour and then enjoy!

Note: whatever is not eaten make sure to refrigerate. When ready to eat pull out and allow to sit for 1 to 2 hours until at room temperature.

Additional note: try using vanilla spice eggnog instead of heavy cream! It’s delish!

Enjoy!

The dough after 2 1/2 hours. Ready to create and roll.
Rolled up ready to sit overnight.
After coming out of oven above boiling water. step 4.
I’ve added a little bit of cream…….
And I’ve added a lot…… but come out good.
Naked without cream. It really depends on the texture you like. Without cream is more bread like, and with cream it more doughy.

Easy Alfredo Sauce

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This Alfredo sauce is so yummy! Enjoy!

What You Need:

2 cups of Parmesan Cheese

1 (8 tablespoons) stick of unsalted butter

1 cup of heavy cream (8oz)

A few dashes of salt and pepper

1 teaspoon of fresh parsley finely chopped and a little extra chopped for garnish

Steps:

1. Melt the butter in a small sauce pan on medium heat, once butter is melted add heavy cream. Allow to simmer while mixing for 2 minutes seasoning with salt and pepper.

2. Add Parmesan cheese and parsley. Add a few dashes of milk or pasta water to thin sauce out a little. Allow to cook and very low heat until ready to serve.

Enjoy!

Arroz Con Leche – ‘Mexican Rice Pudding‘

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What You Need:

7 cups of water

1 cup of white rice

1 teaspoon of cinnamon or 1 cinnamon stick

1 12oz can of evaporated milk

1 14oz can of sweetened condensed milk

1 cup of whole milk

1/2 tablespoon of vanilla extract

Steps:

1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil or the cinnamon stick. Boil for 18 minutes, uncovered.

2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins consistently until thick and creamy.

3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.

4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!

Batter For Waffles Or Pancakes

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This batter is delicious. Works great for pancakes OR waffles. Whatever you and your family are in the mood for!

This batter is good for 3 days in the fridge. What you can also do is make ahead and then freeze. Great for school mornings. Just pop the waffles in the toaster!

Quantity: Makes about 8-10 waffles or pancakes. We are a family of 5 and we usually always have leftover batter.

What You Need:

2 cups of all purpose flour

1/4 cup of sugar plus a few dashes of cinnamon

1 teaspoon of salt

1 tablespoon of baking powder

2 teaspoons of baking soda

2 cups of milk

1/2 cup of vegetable oil plus 2 tablespoons

2 eggs

(Unsalted for butter for pan or waffles maker)

Steps:

1. In a medium size bowl add flour, salt, baking powder, baking soda, cinnamon and sugar. (Dry ingredients) mix and set aside.

2. In a different medium size mixing bowl mix together the milk, vegetable oil, and eggs. (Wet ingredients)

3. Add wet mixture to dry mixture and mix well. Set aside for 25 mins.

4. If you are making pancakes: add 1 tablespoon of butter to pan until melted. Add a ladleful of batter to skillet. When batter begins to bubble flip over pancake until both sides are a golden brown color.

If you are making waffles: spray your waffle maker with a vegetable oil spray. Add a small ladle size of batter to waffle maker. Careful not to add too much otherwise it will spill over. Press waffle maker until light turns green or a nice golden color.

Serve with fresh fruit and maple syrup or a type of fruit compote with whip cream. yum!

Banana Cream Cheese Muffins or Bread

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This recipe can be used to make a banana bread loaf or banana bread muffins! If you choose to make banana bread instead of the muffins I would suggest sprinkling a little brown sugar right on top before baking! It provides a sweet crusty top!

Enjoy!

What you will need:

2 to 3 very ripe bananas

1 8oz package of cream cheese

1/2 cup of unsalted melted butter

3/4 to 1 cup of sugar

A pinch of salt

1 teaspoon of baking soda

1 teaspoon of vanilla extract

1 1/2 cups of flour

1 beaten egg

Brown sugar for sprinkling on top before baking (optional)

Steps:

1. In a medium bowl mix together with an electric mixer the bananas, cream cheese, and melted butter.

2. Next add the sugar, salt, and baking soda.

3, Then add vanilla extract and the beaten egg.

4. Last, add your flour and mix well.

5. What you want to do now is butter your muffins tins and pour batter into the tins. Distributing equally. (If making banana bread loaf sprinkle a little brown sugar and pat into bread *optional*)

6. Place in oven at 350 for 12-15 mins. Oven time may vary. Be sure to check on them. They are done when the tops are little golden.

*if baking a banana bread loaf bake at 350 for 45 to 50 minutes or until a toothpick or butterknife comes out clean*

Serve warm with butter! So good!

Peanut Butter Cookies With 5 Ingredients

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Btw, these are flourless!

Warning: these 5 ingredient peanut butter cookies are highly addicting! And honestly, I don’t really feel guilty eating them!

Let us know what you think!

Servings 16-18 cookies (tip: use a tablespoon measuring spoon to scoop to make the perfect size)

What you need:

1 cup of natural peanut butter

1 cup of sugar

1 teaspoon of vanilla extract

1 large egg beaten

Salt for sprinkling (coarse sea salt would be ideal but table salt is okay too!)

Steps:

1. Preheat oven to 350

2. Mix all ingredients in a medium size bowl.

3. Scoop tablespoon size balls, roll into ball, and place on cookie sheets lined with parchment paper.

4. Use a fork to flatten the cookie, making a crosshatch pattern.

5. Bake for 8 to 10 minutes and sprinkle with salt.

Sooooo yummy!

Chewy Rippled Chocolate Chip Cookies

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What You Need:

2 1/4 cup all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

3/4 cup of light brown sugar (firmly packed)

3/4 cup of granulated sugar

1 cup unsalted softened butter (2 sticks)

1 teaspoon vanilla extract

2 eggs

1 10oz bag of mini chocolate chips

Steps:

1. Blend together both sugars and softened butter. Add eggs and vanilla extract. Set aside.

2. In a separate bowl whisk together the flour, salt, and baking soda.

3. Combine the wet and dry ingredients together and add bag of mini chocolate chips.

4. Scoop tablespoon size of cookie dough onto cookie pan.

5. Bake at 375 for 8 to 10 minutes. (Oven time may vary. 8 minutes worked for mine.)

TO GET THE RIPPLES

Take the cookies out 2 to 3 minutes before they are fulling done baking. With both hands (with oven mitts on) beat the pan against the counter a few times. Don’t be too gentle, have fun with it. You will see with your eyes the ripples begin to form. Place back in oven to finish baking.

Set on cooling rack when complete.

Notes: cookie dough can be stored in fridge for 2 to 4 days. If you choose to freeze the dough I would recommend no longer than 2 to 3 months.

This cookie dough is so good!
I used a measuring tablespoon and a spoon to place the dough on the sheet.
Enjoy!

Maple And Brown Sugar Oatmeal Cookies

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Makes between 20 to 25 cookies (depending on desired size)

Bake at 350 for 8 to 10mins (oven time may vary)

What You Need:

1 cup of all-purpose flour

1 full stick of softened unsalted butter (8 tablespoons)

2 cups of rolled oats

1/2 cup light brown sugar

1/4 cup pure maple syrup

1/2 cup granulated sugar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chocolate chips (I used dark, but you can use semisweet too)

1/2 teaspoon vanilla extract

Steps:

1. In a medium size bowl mix together oats, baking powder, baking soda, salt, and flour.

2. In a large bowl beat with an electric mixer the brown sugar, the stick of butter, and granulated sugar until combined. Beat in egg. Then beat in maple syrup and vanilla extract. Once it’s all combined begin beating in the flour mixture. (Can use hands when it begins getting thicker)

4. Once mixture is set add chocolate chips and mix well. (If you have kids this is fun for them to mix with their hands)

5. Place generous dollops of oatmeal batter onto parchment paper. Bake at 350 for 8 to 10 mins.

Note: when taking the cookies out of the oven beat the tray on the counter a few times to enhance a chewy soft texture. So yummy. It needs to be done RIGHT AWAY once pulled out.

ALSO, I personally bake one tray at a time on the high rack. This recipe made about 3 trays for me.

When placing on cookie sheet keep in mind they don’t need to be perfect. Glob it up!
Fresh from the oven. I really feel beating them on the counter makes the difference. Let me know how it works for you! Do it once you pull them out!
Crispy AND chewy. Not overly sweet either! Enjoy with a glass of milk and share with friends.

Enjoy!