Posts Tagged ‘baking with kids’

perfect playdate: baking brownies, chasing bubbles, digging in dirt

December 30th, 2011
Apron on and ready to bake

Apron on and ready to bake

Carter's turn to crack an egg

Carter's turn to crack an egg

Beyond excited, delirious with anticipation, and somewhat crazy describe Carter when it comes to getting together with other kids. He was at a small home daycare until he went to kindergarten, he’s a very social only child, and we work full time, so a playdate is a rare and cherished event. Yesterday, his friend Jade came over, and they tore up a patch of dirt in the backyard, ran after copious amounts of bubbles (not to name drop, but Gymboree bubbles really do last longer), baked brownies, and while the brownies were baking mopped up the dirt they had tracked in. Funny, how cleaning up can be fun when it’s part of playtime!

Obviously, from the Baking with Carter theme, I believe strongly that baking with kids is a great way to have fun together, to develop skills ranging from dexterity to tactile awareness, to learn everything from math to chemistry, etc., etc. It’s great to meet another parent, like Jade’s mom, Jennifer, who understands why kids should play with raw eggs. Needless to say, it was good that my favorite brownie recipe has two eggs to crack, since both kids are pros.

Because this brownie recipe uses cocoa powder, rather than melted chocolate, it’s ideal to make with kids. Here’s the recipe again, for easy reference:

Favorite Brownies

1 cup sugar
1/2 cup butter (one stick, room temperature)
2 eggs
2 teaspoons vanilla
2 tablespoons oil
6 tablespoons cocoa
3/4 cup flour
1/4 teaspoon salt

Preheat oven to 350°F. Grease or line an 8-inch square baking dish with parchment paper or foil coated with cooking spray. Using an electric mixer, beat sugar and butter until creamy. Add the eggs one at a time, then the vanilla and oil, beating until the mixture is smooth and fluffy. Add the cocoa powder in three parts, mixing well after each addition. In a separate bowl, mix the flour and salt together. Add the flour mixture to the the cocoa mixture in two or three parts, mixing well after each addition. Pour batter into pan and spread evenly. Bake for about 20 minutes; do not overbake.

Adapted from Cooking with Amy

baking with friends: lemon baby Bundts

April 12th, 2010
Hands washed, aprons on: it's baking time

Hands washed, aprons on: it's time to bake

Sonia mixing the wet ingredients for mini lemon Bundt cakes

Sonia mixing the wet ingredients for lemon Bundt cakes

On rainy days when I was a kid, all the neighborhood kids would gather around our kitchen table (big enough to seat my parents and us six kids) for my mom’s project du jour. It could be anything from copper enameling to baking chocolate-chip oatmeal cookies, making candles to pouring plaster of Paris in red rubber molds.

When Carter’s friend and neighbor Sonia came over to bake with us on a rainy afternoon, I felt a bit nostalgic for those days. Sonia wore her new apron, and we made mini lemon Bundt cakes. I explained to Carter and Sonia how they could each put in a quarter cup to equal a half, and figured that pinches from two 5-year-olds equalled the called-for pinch of salt. (Baking is such a great way to teach math, without it seeming like you’re teaching math.)

We also did some experimenting. Since we were out of yogurt, we substituted sour cream and added 2 tablespoons of buttermilk. If I were Alton Brown, that could have been a science lesson.

Better than the mini lemon Bundt cakes being delicious (thanks to Nigella and four helping hands): Sonia wanting to come back and bake with us again.