09 Nov Rainy Day Baking
I was given Kid Chef Bakes in exchange for an honest review. All opinions are my own. This post contains affiliate links, this is at no cost to you, but it does help support my blog. Thank you!
I’ve talked before about how my daughter Zoe is very creative. She thrives being able to create and make things. If she isn’t coloring, she’s painting, playing with playdoh, or spending time in her princess dress up room. When we were asked to share Kid Chef Bakes Cookbook by Lisa Huff (Lisa blogs at SnappyGourmet), I knew it was a natural fit for my artistic daughter. Not to mention, it was a wonderful way to spend quality mother-daughter time doing something we both enjoy: baking.
I started by asking Zoe to pick out the recipe she wanted to make from Kid Chef Bakes. You can imagine my (amused) surprise when she bookmarked 6-7 recipes she wanted to try. She spent quite a bit of time sifting through the recipes to select the ones she wanted. And let me tell you, there was NO talking her out of making ALL the recipes either. We compromised for the first day of baking to make two recipes.
It just so happened the day we chose for our baking day was also when an unexpected cold front came in. We walked into the grocery store with my kids dressed for the summer (we live in Georgia, so it’s not unsual to still be wearing clothes made for warmer seasons) and we walked out with my poor children shivering in the sudden change of weather. After we quickly bundled up with jackets in the car (gotta love it when kids leave their jackets in the car!), we began to plan out our day of baking.
We chose to make Mini Brownie Bites and Blueberry Muffin Tops from Kid Chef Bakes. For the latter, I discovered too late that we didn’t actually have blueberries, but we did have mixed frozen berries. The little substitution worked out just fine. The Mini Brownie Bites used a mini muffin pan, but when we took them out of the pan, they fell apart, so I used the remaining batter in a mini cake pan. Either way, everything was absolutely delicious. My boys praised Zoe’s work as they scarfed the Muffin Tops down for breakfast.
The recipes are very easy for kids to make in Kid Chef Bakes. Kids will feel like they are chefs. The recipes are not cheesy and childish either, they are real recipes that are delicious.
The first part of the Kid Chef Bakes cookbook is divided into lessons that easily explain (with pictures) important baking skills like melting butter, mixing wet and dry ingredients separately and how to crack eggs. Each recipe is broken down into step-by-step instructions that are highlighted and clearly explained, so depending on your child’s age and kitchen knowledge, they could easily use Kid Chef Bakes on their own. Zoe is still young and needs assistance, but with guidance she was able to do a lot of it on her own. I also loved how Kid Chef Bakes organized the recipes in a way that built on the child’s baking knowledge. Starting with simple recipes in the beginning and moving to more difficult recipes throughout the book. It is a really well thought out and progressive first baking cookbook for a kid.
If you have a child who loves to bake, this is such a great gift idea. Zoe loved the experience and I anticipate we will be working our way through the other recipes she selected from Kid Chef Bakes in the (very) near future.
*We substituted mixed frozen berries of blueberries, raspberries and blackberries for this recipe. It worked perfectly!*
This recipe is on page 63 in Kid Chef Bakes.
Muffin Top Ingredients:
Butter for greasing the pan (if you don’t use parchment paper)
1.5 cups of All-Purpose Flour
3/4 cup of granulated sugar
1.5 teaspoons baking powder
1.2 teaspoon of table salt
1/3 cup milk
1/3 cup Vegetable oil
1 large egg plus 1 egg yolk
1 teaspoon of vanilla extract
2 cups of fresh blueberries (We used 2 cups of frozen mixed berries slightly thawed and it worked fine!)
4 ounces of cream cheese at room temperature
1/2 confectioners sugar
1/4 teaspoon vanilla extract
3-4 tablespoons of milk
Preheat oven at 375 degrees.
Mix dry ingredients: flour, sugar, baking powder and salt. In a separate bowl, mix together milk, oil, egg and egg yolk and vanilla extract. Make a well in the center of the dry ingredients to combine the wet and dry ingredients together. Gently fold in the berries until just combined (careful not to overmix).
Using a small spoon or a tablespoon, carefully scoop the batter into the cookie sheet. (It will look like cookies dough on a pan)
Bake for about 10-14 minutes (10 minutes was perfect for us)
While you let them cool on a wire rack, mix together the cheesecake drizzle.
Once the Muffin Tops are cooled, drizzle the Cheesecake Drizzle and enjoy! This is perfect for breakfast or a snack or dessert.