baking

Cooking With Kids, and a Gift Idea

~ agustinaskitchen ~ 2 Comments

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Since around the time that Jack was 2, maybe earlier, I’ve always loved including my kids in the kitchen.  Whether I’m making a quick sandwich for lunch, rushing to get dinner made, or baking a two layer intricate cake for a birthday, it’s always more fun when little hands are involved. The best part is that both of my kids have always loved helping me in the kitchen.  Who am I kidding, they’ve always loved helping with anything I’m doing: “mama folding laundry?!”  “I got it!” they tell me. “Mama sweeping the floors?!” “I got it!” they tell me.  “Mama doing e-mails?!” “I got it!!” 😉  Perhaps that’s why I never feel like the laundry is completely washed and folded, the floors never thoroughly swept, e-mails left unattended.  However, in the kitchen it’s different.  In the kitchen, there’s always a final product.  It may not perfect, because the frosting may be too thick in the middle from not being spread evenly, dinner might be overly salted, or someone might find an eggshell in their omelette, but there’s always a final product.  Something we all made together in our team effort that we can enjoy together.

Last year, for Isabelle’s first birthday, her Aunt (who is also her Godmother) and Uncle gifted her a few pretty cute gifts, including this incredible Amazing Chef cooking set.  On this particular day, Jack really wanted to make something, but I wasn’t quite in the mood to cook so we opened up this gift, that I’m embarrassed to say had been sitting in the cabinet above the fridge for almost a year, and let the kids have fun! Jack especially loved using the knife to cut up the bananas and Isabelle loved dipping them in the chocolate and sprinkles.

If you ever don’t know what birthday present to get younger children, ages 2-8 or older, I can’t image that this cooking set will ever disappoint.  It’s so fun and gives the kids so much confidence in the kitchen!

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Cheers!

 

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My Go-To Gluten Free Chocolate Chip Cookies

~ agustinaskitchen ~ Leave a comment

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I’ve shared Displaced Housewife’s, Chocolate Chip Pumpkin Spice Cookies before, here.  Today, I’m sharing her Gluten Free Chocolate Chip Cookies.  Like she says, they really are the best gluten free CCC’s ever.  You won’t need another gluten free cookie recipe after this one, trust me.  We’ve made these, over a handful of times now for all types of occasions and they never disappoint.  I plan to make them again this week for one of Jack’s preschool events.  In this world, with ever increasing food allergies and sensitivities it’s nice to have a reliable, delicious recipe that I know will satisfy both kids and adults who are gluten-free.

My favorite thing about these is that they have that slightly crunchy exterior and chewy chocolatey interior – which makes for the perfect cookie, in my opinion. 🙂

Also, don’t skimp on chilling the dough.  It makes all the difference between a “blah-whatever-it’s okay-cookie”, and a “wow, that’s a really good cookie!”  When I take the time to chill the dough my husband always says “these are really good” with those raised eyebrows, head bopping up and down happily.  However, when I don’t take the time to chill the dough, they’re a boring “eh” no excitement whatsoever…. so: chill yo’ dough!

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INGREDIENTS

  • 1 stick, 4 ounces, unsalted butter
  • 1 1/4 cup light brown sugar, packed tight
  • 1/3 cup sunflower seed oil
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups gluten-free flour (I’ve always used cup4cup)
  • 2 teaspoon baking powder
  • 1 1/2teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups semi-sweet chocolate chips

INSTRUCTIONS

  1. Put the stick of unsalted butter in a small sauce pan and melt over medium-high heat. Once the butter is melted, continue to stir, and watch the butter as it starts to crackle and pop.  Little golden bits will settle into the bottom of the pan, and over the course of a couple of minutes stop crackling and popping.  This is the sign that your butter is done browning and you can turn the stove off, and remove the pan from heat. Transfer into a medium heat proof bowl and let cool.
  2. Add the sunflower seed oil, brown sugar, granulated sugar, eggs, milk and vanilla to the browned butter. Whisk together until entirely incorporated.
  3. In another medium bowl, whisk the gluten-free flour, baking powder, baking soda and salt.
  4. Add the flour mixture to the brown butter mixture and mix together. Add the chocolate chips.
  5. Pick up all the cookie dough and put it on top of plastic saran wrap, and wrap it up! Put in the fridge for a couple of hours, or even overnight!
  6. To bake, heat the oven to 375.
  7. Roll little balls of dough, all roughly the same size, and place onto a baking sheet (lined with parchment paper). Bake for about 12 minutes.
  8. When done baking, cookies are slightly browned around the edges and tops, remove from oven and let cool completely!
  9. ENJOY!

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cheers!

An Easter Carrot Cake for Beginners

~ agustinaskitchen ~ Leave a comment

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Easter is always my favorite holiday. Christmas is wonderful and special, and has so much anticipation built up to it that makes for so much fun and excitement. However, because it’s couched between Thanksgiving, New Years, and the general holiday craze, it can be a bit overwhelming with so much activity.  But, not Easter! Instead, Easter has a quiet start with the beginning of Lent on Ash Wednesday and slowly builds up with the coming of Spring, before Easter Sunday.

Chris volunteered me to bring carrot cake for Easter dinner this year.  I was more than happy to oblige because I love any excuse to bake 😉 In our home carrot cake season starts in February when Chris requests it as his birthday cake – it’s his favorite so I’m making it my duty to find (or create) the most perfect carrot cake recipe in the world.  If you have one, feel free to send it my way.  So far, this recipe is as close as we’ve gotten.  I’ve made it a handful of times now and it comes out moist and delicious every time — even when I think “uh oh, this time it’s going to fail me” it doesn’t! It’s a great cake for every spring occasion: bridal showers, baby showers, engagement parties, dinner parties, baptisms etc…

I call it a “beginners” carrot cake because I have actually memorized this recipe – that’s how easy it is! It’s a one bowl recipe.  Mix the oil and sugar, add the eggs, sift in the flour, baking powder, baking soda, salt, nutmeg, cinnamon, add the grated carrots, raisins, pecans – and boom you’re done! …. well, after it spends almost an hour in the oven.  🙂

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INGREDIENTS:                                                                                                                         *Recipe adapted from What’s Gaby Cooking Layered Carrot Cake with Cream Cheese Frosting

  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs at room temperature
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups finely grated and peeled carrots – I peel them and then place in my mini Cuisinart food processor to grind.  I use my mini food processor more than I ever would have imagined, it’s one of my favorites.
  • 3/4 cup raisins
  • 3/4 cup chopped pecans
  • 4 cups powdered sugar
  • 2 8oz packages of cream cheese at room temperature
  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 4 teaspoons vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 325F.  Grease 2 8inch round cake pans.
  2. Using a stand mixer, or large bowl and hand mixer, beat the sugar and vegetable oil until thoroughly combined.  Add the eggs 1 at a time.  I make sure each egg has been entirely mixed in before adding the next.  It only takes a few seconds for each egg.
  3. Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the sugar/oil/egg mixture.  I place this strainer over my stand mixer and put all the dry ingredients into the strainer to “sift” through to the sugar/oil/egg mixture.  Stir in the carrots, raisins, and pecans.
  4. Pour the batter into the prepared pans.  Try to divid the batter equally between both pans! Bake about 50-55 minutes until a toothpick inserted into the center of the cake comes out clean.  Let cakes cool completely before frosting.
  5. To make the frosting: use either the wire whip attachment on your stand mixer, or a handheld mixer, and whip together the powdered sugar, cream cheese, butter, and vanilla extract until it is creamy and smooth.
  6. Put one cake layer on a cake plate and spread with frosting.  Then put the other cake on top and spread with frosting.  Enjoy!

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Cheers!

(Almost) Guilt Free Oatmeal Pancakes

~ agustinaskitchen ~ Leave a comment

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We love pancakes over here.  Sometimes for breakfast, often for dinner, and maybe lunch too.  Made from scratch or out of a box or bag – they’re practically foolproof.  Especially with a thick(ish) slab of butter and a drizzle of warm maple syrup, who can resist? I definitely can’t, yet I always have a tinge of regret because pancakes have SUGAR, which isn’t something I always want to have at breakfast or dinner.  These pancakes are amazing because they only have 1 tablespoon of sugar and oatmeal! I don’t feel guilty eating them or serving them to my family – everybody wins!  Make them this weekend, and you won’t regret it either 🙂

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Recipe adapted from pancakes, crepes, waffles & french toast by Hannah Miles

INGREDIENTS:

  • 1/2 cup oats + a small sprinkle of sugar if desired
  • 1 1/2 cups milk (almond or 2% are what I’ve used and work fine)
  • 1 1/2 cups self-rising flour
  • 2 teaspoons baking powder
  • 1 egg
  • pinch of salt
  • 1 tablespoon sugar
  • 3 tablespoons melted butter

INSTRUCTIONS:

  1. First, you must make the oat mixture.  Put the oats (with a super light dusting of sugar – about a quarter tablespoon, if desired) on a pan over medium heat to toast the oats.  About 3 minutes, and remove from heat.  Allow to cool and put the oats in one cup of milk.  Allow the oats to soak 20 minutes.
  2. To make the batter, put the flour, baking powder, egg, salt, sugar, and milk-soaked oats mixture in a large mixing bowl and whisk until combined.
  3. Add the melted butter, and whisk until fully mixed.
  4. Slowly whisk the remaining half cup of milk, making sure the batter does not become too thin.  If the batter does get too thin, simply stop adding milk.
  5. To cook the pancakes, put a little butter on a large pan over medium heat so that it lightly coats the pan.  Then pour about a quarter to a third cup of batter for each pancake.  Cook until the underside of the pancake is golden brown and some bubbles start to form on the top – about 3 minutes.  Flip with a spatula until the other side cooks – another 3 minutes.   Keep an eye on them!

We don’t have a warmer drawer, so I put the oven at 200 degrees and stack the pancakes in there to keep warm until they’re all done and ready to serve!

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I love adding fresh berries – strawberries, blueberries, raspberries, blackberries to my pancakes. Its a fresh and delicious way to add extra fiber and a little sweetness 😉

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cheers!

 

The Only Cookie Recipe You Need this Holiday Season

~ agustinaskitchen ~ 7 Comments

img_1102These Chocolate Chip Pumpkin Spice Cookies were love at first sight! I first fell in love with them when I saw them on Displaced Housewife’s Instagram post, before I even saw the recipe or tasted them.  She created these cookies, and they are incredible.  They could be one of my most favorite cookie I’ve ever made to date.  Yeah, they’re that good.  I’ve given them to family, neighbors, friends, more family, people on the airplane.  My kids have devoured them – I almost let them eat them for breakfast.  ALMOST.  I figured they had pumpkin in them, but then I came to my senses and peeled them a banana.

I have this thing with pumpkin.  I love everything pumpkin EXCEPT Pumpkin Pie.  It’s just a too much pumpkin, not enough spice, not enough dough, weird textured pie.  I’ll reluctantly eat it smothered with ice cream and drenched with whipped cream, but that doesn’t count, does it?   Alas, maybe next year I’ll figure out a Pumpkin Pie recipe I can eat like a normal person, with a little dollop of whipped cream and nothing else.  I suppose it bothers me that I don’t like pumpkin pie because I like pumpkin everything (else) pumpkin: pumpkin bread, pumpkin gelato, pumpkin scones, pumpkin cookies… and hope you enjoy these pumpkin cookies like I have!

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I’ve made these cookies using both sunflower oil, as the recipe calls for, and grape seed oil and they were equally good.  I could not taste a difference.

I also made them with semi sweet chocolate chips and milk chocolate chips and I think the pumpkin tastes much better with the semi sweet chocolate chips – but you decide

Cheers!