This is the perfect project for toddlers and preschoolers because although their not quite adept enough to pipe sensical decorations onto cookies, they can decorate these cookies easily and have them turn out beautiful. They can choose the colours they like or mix and match them like Max did. They can have complete freedom and you’ll know the end product will add something special and delicious to the Easter table.

We topped our’s with candy coated chocolate covered almond eggs (wow, that’s a mouthful!) which I thought were the perfect complement to the coconut topping. When I made these I figured they would be just for looks but they were actually really delicious. This is one case where the toppings aren’t just there for show, they actually add something special to the flavour of the cookie.

The coconut topping is just shredded coconut that has been dyed with food colouring and water. I used liquid food colours but you could also use gel colours, although you may need to add a bit more water to make it the right consistency to coat the coconut. My favorite colour was definitely the purple and I’ve included the instructions below on the amounts of liquid colour I used to achieve the colour. The other colours are much more straight forward – just one or two drops from the average four-pack of liquid food colouring.

These are so tasty and so fun, I know I’ll be making them again next year. I’m pretty sure we just found a new Easter tradition. :)

Soft Bird’s Nest Sugar Cookies

Just FYI, I had a lot of leftover frosting. But, I don’t think half the frosting would be quite enough. Better to have too much then too little right?

Soft Sugar Cookies

• 1.5 cups unsalted butter, room temperature
• 1.5 cups sugar
• 3 large eggs
• 5 teaspoons vanilla extract
• 4.5 cups all-purpose flour
• 4.5 teaspoons baking powder
• 3/4 teaspoon salt

Beat the butter and sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Beat in vanilla.

Combine flour, baking powder and salt in a separate bowl. Slowly beat into butter mixture, just until combined. Cover and refrigerate for one hour.

Preheat oven to 350ºF. Scoop 1/4 cup amounts of cookie dough, roll each into a ball and flatten slightly. Place on parchment-line baking sheets 2-3 inches apart. Bake for 10-12 minutes or just until set; do not brown. Let cool on baking sheet for 3 minutes before removing to cooling racks or paper towel to cool completely.

Frosting

• 5 cups icing sugar (confectioners sugar), sifted
• 1/3 cup unsalted butter, melted
• 1 tablespoon vanilla extract
• 7 tablespoons milk

Mix together all ingredients until smooth.

To Decorate

• 1 cup shredded coconut
• food colouring
• water
• chocolate covered almond eggs, chocolate eggs or jelly beans

Place 1/4 cup coconut into four ziploc bags. In a small bowl add 1/4 teaspoon water and desired food colouring, swirl to combine. Pour into one of the bags, seal and shake until the coconut is evenly coloured. Rinse the bowl and repeat with remaining colours. (To make the purple, use 3 drops red and 2 drops blue of liquid colour.)

Top each cookie with frosting, a good sprinkling of coconut and chocolate eggs.

Store, covered, at room temperature.

Makes approximately: 2 dozen cookies

Decoration inspired by Betty Crocker. Recipe Adapted from Annie’s Eats, originally from Hostess with the Mostess.

Reminiscent of éclairs, these puff pastry pillows are filled with homemade vanilla pudding and drizzled with chocolate. Don’t let the thought of homemade vanilla pudding scare you. It’s so simple to make. With this type of dessert I like to serve the pudding warm but if you want to make it ahead and serve it cold that’s possible too.

These puff pastry hearts are super simple to make, whether you have a heart-shaped cutter or not. I currently don’t have one so I just used a paring knife to cut out the shapes – this way you can get a little variances in the designs, which I think is kind of fun too.

Happy Valentine’s Day! I hope you have a fabulous day celebrating with the ones you love. xox

Puff Pastry Pudding Hearts

• 1 sheet puff pastry (from a 17.3 oz. box), thawed
• 1 recipe vanilla pudding (below)
• 2 oz. semi-sweet chocolate, melted

Unfold pastry onto a baking sheet lined with parchment paper. Cut out hearts using a heart shaped cookie cutter or a paring knife*. Remove excess dough (you can bake the scraps on a separate baking sheet if you like). If you feel that the pastry has warmed up too much place back in the fridge for a couple of minutes. Bake at 400ºF for 10-12 minutes or until golden. Remove to wire wracks to cool.

Once ready to serve, split puff pastry hearts in half, top bottom half with a couple spoonfuls of pudding, replace top and drizzle with chocolate. Serve immediately.

*If using a paring knife try to avoid dragging the knife through the dough as this can cause the layers to seal closed and you won’t get as much puff.

Makes approximately 9 hearts (depending on size).

Vanilla Pudding

• 1 1/4 cups milk, divided
• 2 tablespoons flour
• 1/4 cup sugar
• pinch salt
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Bring 1 cup milk to a boil in a small saucepan set over medium-high heat, stirring often.

Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.

Slowly whisk flour mixture into hot milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Allow to cool slightly, serve warm.

To serve cold: place plastic wrap directly on the surface of the pudding, to avoid a skin from forming, and refrigerate.

These pancakes are a fun way to make your family (or just someone you love) feel special on Valentine’s Day. I think kids would have a blast making their own designs too. Everyone can decorate one for someone else. The nutella designs are baked right in, so there’s no smudging before they get to the table.

This time I used a new favourite – Vanilla Soy Pancakes. They’re light and fluffy and help me use up the soy milk before it goes bad in my fridge. You could use milk + vanilla in place of the soy milk if you like, or try my other favourite pancakes made with homemade baking mix. They’re eggy, rich and buttery. It all depends on what you’re in the mood for.

Now get out there and write love letters on pancakes!

Nutella Love Letter Pancakes

Vanilla Soy Pancakes

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vanilla soy milk
• 2 tablespoons canola oil
• 1 large egg

Mix together flour, sugar, baking powder and salt. Set aside.

Whisk together soy milk, oil and egg. Stir in dry ingredients just until evenly moistened (lumps are fine).

Pre-heat a non-stick skillet over medium heat. Spoon in 1/4 cup batter. Allow to cook until edges have set and bubbles pop on top. Flip over and cook until browned on other side. Place cooked pancakes on a plate and in an oven turned to the lowest setting. Continue with remaining batter.

Nutella Piping Syrup

• 1/4 cup nutella
• 3 teaspoons milk

Whisk milk into nutella one teaspoon at a time until smooth and pourable. Pour into a squeeze bottle or resealable plastic bag with one corner snipped off.

How-to Make Love Letter Pancakes

Cook pancakes according to directions but before flipping, once they are slightly set, pipe words or designs onto the pancake. Once the pancake is ready to flip, flip it over and cook until browned on the other side. Serve nutella-side up.

Use any extra nutella to pipe messages on plates or drizzle over pancakes along with syrup.

Makes: 9 pancakes

Pancake recipe adapted from Martha Stewart.

I first came up with this idea just before we moved. Our house was becoming more and more depleted of ingredients and we had some leftover pizza toppings and an opened package of tortillas. My hubby was gone on a business trip so I wanted to make something quick for me and Max. This was the first thing that popped into my head and I must admit, I didn’t expect us to like it so much.

This is a great recipe for kids to learn to make on their own – my son had so much fun and was so proud to make a pizza all by himself. And, they won’t be the only ones enjoying it, it makes a yummy quick lunch for us adults too. :)

It’s also a great project to do to when the kids are bored out of their minds, being stuck inside all winter. Take a little extra time on lunch and watch them get excited about making their own creations and then eating every last bite.

A Few Topping Ideas

These personalized pizzas are a great way to use up those leftover scraps of veggies and meat that you’re not sure what to do with. Here are a few ideas.

Sauce:

• pizza sauce
• pesto
• dressing (such as southwestern ranch)
• salsa
• leftover bolognese/pasta sauce
• cream cheese
• refried beans

Meat:

• leftover chicken
• sandwich meat
• taco meat/fajita filling
• leftover ham
• vegetarian: beans

Veggies/Fruit:

• bell peppers
• mushrooms
• green onions/onions
• pineapple
• corn
• spinach

And don’t forget the cheese!

Tortilla Pizzas How-to

A step-by-step guide for the kiddos.

Step One:

Assemble ingredients and place a tortilla on a baking sheet. Top with pizza sauce.

Step Two:

Put on desired toppings – be as creative as you like. :)

Step Three:

Top with cheese. (Mom and Dad – avoid the urge to help them make it perfect.) :)

Step Four:

Place the baking sheet in a preheated oven. Bake at 450ºF (or under a broiler) until the cheese is melted and the tortilla is crisp. Make sure to keep your eye out for the “boiling” cheese! :)

P.S. If you’ve got one, you could make these in a toaster oven to be more kid-friendly.

Step Five:

Remove from the oven, cut into slices and enjoy!

These are a lot of fun to make and after snapping the above photo, I let my son have at ‘er. He had a blast smearing the frosting and mixing all the colours together into an unappealing grey mass. It may not have looked very appetizing but he had so much fun and after scraping off an inch of frosting, it was still very edible. :)

You can make these as intricate or as simple as you like. It’s all left up to your imagination… or time.

The process is simple:

• Roll cookie dough into a rectangle (you’ll want it to be a little thicker then normal for stability). Lay desired cookie cutters on top of the rolled out dough to figure out placement. Press cookie cutters into the dough, then press walnut, pecan or almond halves into the dough to create handles. Remove cookie cutters and bake according to recipe instructions.
• Once baked, immediately re-cut the shapes with appropriate cookie cutters. Allow to cool completely before carefully removing them (it’s best to roll these out and bake them on the same piece of parchment paper so that you can pop the pieces out easier).
• Once removed, decorate all pieces with frosting (recipe below) and allow to dry before putting the puzzle back together, to avoid smudging. Package up in cellophane to give away or eat and enjoy. :)

The frosting I used is perfect for kids. It can be made thick enough to spread or watered down just a tad more so you can put it into resealable plastic bags and pipe it on. It also dries nice and hard so you don’t have to worry about any of the pieces smudging if you are wanting to gift it. But of course, you can use royal icing if you prefer.

Sugar Cookie Frosting

7 tablespoons of milk will give you a frosting thick enough to spread, add additional milk to reach your desired consistency.

• 5 cups icing sugar (confectioners sugar), sifted
• 1/3 cup unsalted butter, melted
• 1 tablespoon vanilla extract
• 7 + tablespoons milk

Mix together all ingredients until smooth, adding more milk as necessary to get desired consistency.

Tip: If piping onto cookies check the consistency by doing the 10 second ribbon test. Drag a knife through the frosting and lift to make a ribbon. It should smooth out in 5-10 seconds. If the icing comes together before 5 seconds, add more sugar. If it comes together after 10 seconds, add more liquid. This will ensure that it is firm enough to pipe but still loose enough to flood the cookie.

Frosting adapted from Annie’s Eats.

I was originally going to can some but once I tried out my first batch and realized it was so easy, I thought it would be more fun to make smaller batches and customize them to what we have on hand. Now if I have a couple of apples sitting around I get a batch bubbling on the stove while I do the dishes and my baby girl bounces away in the doorway.

I love the fact that helping me in the kitchen is my sons absolutely favourite thing to do. I’m going to take advantage of that while I can. :) (P.S. Do you see my cute  little jumping bean in the background? She’s the cheerleader.) :)

If you’re like me and are under the misconception that applesauce is difficult to make, let me break it down for you. Cut up apples (skins on), add to a pot with a bit of water and desired seasonings (or additional fruit), simmer until mushy and press through a sieve. Done! Could it be any simpler?

Customize it to your hearts desire and you can have a new applesauce every week. I added blueberries and a vanilla bean to my applesauce but you could also swap out the vanilla bean for a cinnamon stick or substitute a different berry for the blueberries.

This recipe is sugar-free, meaning that it’s great for the whole family, baby included! Yesterday I had no baby food left but I had a couple of apples sitting on the counter so I quickly whipped up a small batch and she was gobbling it up in no time.

Have I convinced you yet? I really want you to try it for yourself. It’s so much fun and so delicious! What flavour combinations would you try?

If you want some information about which apples are best for applesauce, check out my In Season: Apples post.

As soon as the weather gets nice I get the urge to make popsicles. They’re so easy to whip together and need no special equipment. You’d think I would own some popsicles molds since I love them so much; but I never think of it when I’m out and really paper or glass cups work just fine. One of these days I’ll get around to buying one, but for now I’ll just enjoy them in their clunkier form.

These popsicles can be made with any combination of berries and melon you wish, although I really love this combination. The rich and tangy raspberries pair perfectly with the refreshing honeydew. It truly is the perfect refresher on a hot summer day.

Have you been having nice summer weather? What’s your favourite cool down treat?

Adapted from Everyday Food.

This recipe is super kid friendly. The eggs are cooked in the microwave so you don’t have to worry about them using the stove top which makes this recipe virtually hover free.

It’s pretty much an assembly process and would be a great recipe for kids to make for themselves in the morning before school, when they want to feel responsible.

I made mine with homemade sourdough english muffins. That’s why they look a little funny. I guess I have to work on my english muffin making skills. And you know what they say, practice makes perfect, so I guess I’ll have to make them again. Darn. :)

We sometimes make this as a breakfast-for-dinner meal. It’s one of my favourite throw together meals when we’re in a hurry. But, it tastes so good there’s no reason it can’t be used for a special event.

Cooking the eggs in ramekins or coffee mugs makes them the perfect shape and size to fit on an english muffin. If Dad is a fan of bacon, or other breakfast meat such as sausage patties, feel free to use that as a substitute for the ham.

Happy early Fathers Day to all you Daddy’s out there!

This is why he likes to be my model. :)

What do you serve for breakfast on Father’s Day?

Of course there’s lot’s of taste testing along the way and when he asks I don’t deny it to him. But, if he happens to forget, which is more often then not, then I don’t offer it to him (insert evil grin here). In the case of these Apple Fritters he was my hand model so he didn’t have a chance to forget. :)

Evidence of my little helper drinking milk from the measuring cup and eating the apple scraps.

A couple of months ago I was honored to be included in Babble’s Top 100 Food Bloggers and even more honored to be rated #8 for Best Recipes. (Thank you everyone who voted for me!) Now they’ve gathered exclusive recipes from over 50 of those bloggers and are sharing them on their site. They seriously have me drooling. (You can check out all of the recipes here.)

I decided to share these Apple Fritters because I feel like they sum up what I’m about. Simple food. From scratch. That’s what I aim for anyways. So head on over to Babble for the recipe for these quick and easy Bisquick Apple Fritters.

*Just for clarification this recipe uses my Homemade Bisquick mix.*

P.S. Have you checked out the new recipe page?

I was a tad bit skeptical at first. I knew the baking mix made great pancakes but I was afraid the cookies would be.. well.. pancakey. But they weren’t. They were nice and chewy and cookie-y. And, ginormous. These are the kind of cookies I like to eat for breakfast. Not too sweet and full of oats.

Now that my son is almost three years old I’ve been cooking with him a lot more in the kitchen. It has been so much fun and he is learning so much! Like, that raw potatoes don’t taste very good. And, Mommy has been learning lots to. Like, keep your eyes on him at all times or he’ll put pepper in your cookies. I’ve been letting him dig his hands in and get dirty. And, surprisingly there haven’t been too many mishaps as long as I’m careful about the jobs I give him.

This is the type of cookie that a little older kids could conquer all on there own. Or at least with very little help from mom. They’ll have fun shaping the dough and watching them grow to gargantuan size.

If you don’t like cashews I think they would be equally delicious with peanuts. Or, if you want a sweeter cookie you could add a cup of white chocolate chips. I think I’m gonna try that next time, but I also love them just the way they are.

Adapted from Betty Crocker