Sprinkles’ vanilla cupcake mix calls for two egg whites—although the package says you need three eggs (?)—offering the perfect opportunity for Carter to advance from cracking eggs to separating eggs. Of course, gadget-lover that I am, I use an egg-separator, which looks something like the plastic kid-friendly Egg Yolky egg separator
Instead of just tossing the yolks, I let Carter poke at them. I know. I know. Yes, there’s a risk of getting a risk of getting salmonella from raw eggs.* But I’d rather teach Carter to keep his hands away from his face when handling raw eggs and to wash his hands after than to have him afraid of touching an egg white or yolk.
Safety of the specific food aside, grownups sometimes forget how much fun—or yucky but still interesting—touching food can be. In terms of child development (one of the Baking with Carter blog themes), sensory and tactile experiences are essential—and baking is an easy way to provide them them, no expensive toys required. I still remember Carter saying in amazement, “It’s so soft!” the first time he touched all-purpose flour. So go ahead and let your kids touch softened butter, squish brown sugar in their hands, and , if you’re ok with it, poke an egg yolk.
Poking egg yolks can also be looked as as a science experiment. Carter tested how much pressure it took to break the yolks and then smeared them around in the bowl to study their viscosity. He asked: What would happen if he poured in water? Well, I said, hot-enough water could start to cook them. Otherwise? Not much. He dumped in a cup of water, which was room temperature, to see for himself. The water floated to the top; the heavier eggs sank.
Then I had him wash his hands with soap and water twice.
By the time the cupcakes came out of the oven, it was too late to eat them. In the morning, my aspiring baker brought me breakfast in bed: a cupcake, with lots and lots of red sprinkles, of course.
*Caution: Always wash hands with soap and water thoroughly after handling raw eggs. Do this activity only with children you can trust to keeps their hands away from their mouths and face. To be extra safe, use pasteurized eggs.
The set comes with 26 ABC cookie cutters, a square baking sheet, and a wipe-off, 32-page cookbook. Author Debra Pearson has some fun ideas, such as making a “negative” cookie with the letters of your name or a word cut out; edible Cocoa Cookie Kisses, with Xs and Os; and not-for-consumption salt play dough. You can also just buy ABC cookie cutters, which often come with numbers, too; for example, Wilton has a 
with cookie cutters that are about 3.5 inches in size.
by Cindy Mushet that I’ve been wanting to try out and report on. (Editorial note: I received a free review copy of this book from its publisher, Andrews McMeel Publishing, LLC.) One of its 30 recipes is Chewy Oatmeal Cookies. Perfect.
for a wedding gift nearly eight years ago. Nigella’s lemon Baby Bundts recipe, super simple to make with impressively pretty results, has been an ideal match for any of my three mini Bundt cake pans. (I’ve already admitting to collecting Nordic Ware, so is it a surprise I have the 
, the 
, and the 
mini Bundt pans?)
from friends 
, yet, even though he asked. I’m still nervous about zesting the skin off my own fingers, so I think we’ll hold off on that. We did talk about what zest is and sniff it, though, for a bit of sensory awareness.
just didn’t.
and 
are much more informative.
is no exception. I’d never actually made popovers. It sounded like fun, and it is.