Kids

Banana Chocolate Chip Pancakes

May 6, 2010 By Cheri in Breakfast, Kids, Mothers Day 19 Comments Tags: baking mix, banana, bisquick mix, chocolate chip, mothers day, pancakes

Mothers Day is fast approaching and all of us mom’s have images of beautiful bouquets of flowers, leisurely breakfasts in bed and children who are perfectly behaved for an entire day, dancing through our minds. Deep down we know it won’t go so perfectly, but it’s nice to have a day where our children at least try to pamper us.

I think it’s so adorable when kids try to pamper their mom. It seems that everything always ends up going wrong and they never realize how much extra work they’re actually creating. But, seeing their faces beaming with pride reminds you that at that moment you are the most important person in the world. It may not be the most relaxing day but it’s definitely one to treasure.

I’ve had this recipe on my “to make” list ever since I posted the recipe for homemade bisquick mix. Why it took me so long to make them I have no idea because I have been missing out!

This recipe is so simple that your kids (with supervision from Dad, of course) will be able to make them without your help. I’ve even included a printable step-by-step photo guide for your kids and/or partner to follow, so you don’t end up making them for yourself.

Did I mention that these tastes like dessert for breakfast? Because they do. Especially with some peanut butter slathered on top. Mmm.. I think it’s time to pop the leftovers in the toaster.

Happy Mothers Day to all you beautiful Mommy’s out there! You deserve the perfect day (or at least the perfect breakfast). ;)

Banana Chocolate Chip Pancakes

adapted from Taste of Home

2 cups baking mix (or homemade bisquick mix)
1 cup mashed bananas
1 egg
1 cup milk
3/4 cup chocolate chips

Place baking mix in a large bowl. Set aside.
In another bowl mix together bananas, egg and milk.
Stir banana mixture into baking mix until evenly moist.
Stir in chocolate chips.
Preheat non-stick griddle or skillet over medium heat and lightly grease. Drop batter using a 1/4 cup measure and cook on one side until bubbles form on top.
Flip and continue to cook until golden brown on both sides.

Makes: 12 small pancakes

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Step-by-Step Picture Recipe for Kids

Print child-friendly recipe with pictures.

Maple Walnut Apple Chips

Feb 3, 2010 By Cheri in Appetizers, GF Sweets, Gluten Free, Kids, Snacks 24 Comments Tags: apple, bites, chips, dried, Fruit, maple, walnut

I think I”m in love. Or maybe I”m just confused because my hubby is off in Russia this week and I”m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn”t start to water.

I had pretty high expectations, even though I”m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it”s done right, it”s downright amazing.

My husband dislikes dried apples so much that he didn”t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn”t been so convincing. They”re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?

These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.

In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try. :)

Maple Walnut Apple Chips

adapted from Fresh with Anna Olson

3 Tbsp. icing sugar, divided

3 Tbsp. maple syrup, divided

1 Granny Smith apple

1/4 cup walnuts, finely chopped

dash ground cinnamon

Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.

Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.

Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.

Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.

Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.

Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.

Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.

*A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don”t worry if the pieces don”t look pretty, it won”t affect their taste. :) And, if some pieces are a little thicker that”s ok to, it just means they”ll be a little chewier.

*The original recipe said to bake for two hours, but mine were done in one. If you don”t think yours are ready in an hour feel free to bake them longer.

*The original recipe also used pecans instead of walnuts. Either would be delicious.

*These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.

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Tortilla Salad Bowls

Nov 6, 2009 By Cheri in Breads, Fall, How-to's, Kids 15 Comments Tags: bowls, salad, tortilla

My son is already beginning to chase me around the house. He giggles and giggles as he runs after me with some sort of object that he believes is scaring me. I have a feeling this mother is going to have her fair share of running away from little boys who are chasing her with weird and disgusting things. The older they get, the worse the things will become and the more I will actually be running for my life. Perhaps I should not be encouraging this action at such a young age? But, it”s hard not to when it”s just so darn cute!

These Tortilla Salad Bowls are so much fun. They dress up the everyday main dish salad and turn it into something special. What child would not want to dig into a salad when it is being hosted in such a cute little package? I know it sure makes me a lot more eager to dig in. They could not be easier to make and are still uber healthy, because there are no oils used to crisp them up. The restaurant version is usually a deep fried corn tortilla, virtually turning into a gigantic chip. And, although they are yummy, it kind of defeats the purpose of eating a salad in the first place. This is a much healthier alternative and equal the amount of fun.

Speaking of salads. I am kind of in a side-dish salad rut. Anybody have some quick and tasty side-dish salads they would like to share?

P.S. I took part in a Virtual Jam Swap hosted by Amy of Under the High Chair. You should really head over and take a look at the roundup. There are sooo many yummy jams to be found!

Tortilla Salad Bowls

Take large sheets of aluminum foil and scrunch them up into balls approximately 3 inches in diameter. (You can make them larger or smaller depending on the look you are going for.)

Wet each tortilla (8-9 inch) by running through tap water or giving it a quick dip in a pan filled with water. The point is to moisten it enough that it is flexible, not to make it sopping wet.

Drape the tortillas over the foil balls, pleating them into the shape that you want. They will naturally drape over the ball as they bake, but I like to give them a bit of help with the shape so that I get the look I want.

Place them on a baking sheet and bake at 400ºF for about 5 min. until starting to crisp up. Remove from oven, flip over, take out the foil balls and bake for another 2 min, until lightly browned and crisp.

Let cool. Fill with salad fixing and enjoy! :)

* For added flavour, sprinkle the tortilla bowls with spices that match your salad, just before baking. I sprinkled mine with homemade Cajun Seasoning and served it with a Cajun Chicken Caesar Salad.

* The foil balls can be easily used over as many times as you like, so there is no need for waste. Why not make two foil balls and bake them 2 at a time?

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Breadstick Twigs

Oct 7, 2009 By Cheri in Breads, Fall, Kids, Sides, Thanksgiving 13 Comments Tags: bread, breadsticks, thanksgiving

You know those people that you just know well enough that every time you run into them you have to strike up an awkward conversation? So, you try desperately to pretend that you have not noticed them because you are not in the mood for small talk? I think we all know at least one person like that. Well, today I ran into THAT person and realized that the feeling was mutual.

I was on my way to get into line at the bank machine when I noticed THIS person as he turned his face to look in the opposite direction. I quickly pushed passed and looked straight ahead so that it would seem like I had not noticed him. (How horrible is it that I am admitting this?) Then once I had secured my spot in line I saw him look at me out of the corner of my eye. I braised myself for the conversation that was sure to ensue (he is a very talkative and inquisitive man). But, to my surprise he slowly started backing up, practically tiptoeing as to not be noticed, until he was out of my eye-line. What! I am supposed to pretend I didn”t see you buddy, not the other way around! If I had been in a sitcom I would have huffed up asking him why he would feel the need to avoid me, when clearly it should be ME that should want to avoid HIM! But, this is real life, and in truth I was just glad that I didn”t have to talk with him and that we could now mutually avoid each other. Until the fatefull day when we have no choice but to make eye contact and strike up a conversation. (I promise I am not a snob, just a little shy.)

I very strongly considered calling these babies, Breadtwigs, but I couldn”t quite get over the cheesiness. Whatever you want to call them, they are a lot of fun to make and you can even get the kids involved in the shaping. They look quite elegant in the right setting and add such a nice touch of fall to the table.They are a crisp breadstick so don”t be expecting any pillowy softness. The biscuit-like flavour and firm crunch would be perfectly paired with a large bowl of soup. If you do not have a food processor I am sure they would turn out equally well being mixed by hand. Just cut in the butter as you would when making biscuits or pie crust. These are so easy to make, and so pretty to look at, that they are being put into my repertoire for when company comes over.

Breadstick Twigs

adapted from Martha Stewart

2 cups flour

2 tsp. sugar

1 tsp. salt

2 Tbsp. unsalted butter, cubed

2/3 cup whole milk

Place flour, sugar and salt into a food processor and pulse to combine. Add the butter and pulse until mealy. Gradually add milk with machine running until dough is formed.

Divided the dough into 24 pieces (approx. 1 Tbsp. in size). Roll each piece into a log that is 1/2 inch wide. With kitchen scissors or a sharp knife make diagonal slices along both sides of the breadsticks, making sure to switch it up to give it that random twig feel. Gently stretch each twig to help separate the thorns. Place on a baking sheet lined with parchment paper.

Bake at 350ºF (180ºC) for approx. 24 min. until a pale golden brown.

Makes: 24

* These can be stored in an airtight container for up to 3 days.

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How About Them Apples

Sep 16, 2009 By Cheri in Fall, How-to's, Kids, Snacks 4 Comments Tags: apples, Fruit, fun food, Kids, puzzle, snacks

I am finally getting used to the idea of fall. I may even be a teensy weensy bit excited about it. Normally I do look forward to each season by the time it hits, but this year it has been a bit of a struggle. The colors are now starting to change, a cool refreshing breeze is in the air and people are getting into their kitchens and baking up a storm, myself included. So, what is there not to get excited about, right?

Whenever I think of fall, I think of school. And, whenever I think of school, I think of apples. How cliche is that? You would think I would think of apples merely because they are in season. I never gave my teachers any apples growing up and it wasn”t even my favourite fruit to bring in my lunch box. That really goes to show how much we are affected by “propaganda.” As a general rule a great way to get kids to eat their fruits and veggies is to make them fun. And, most fruits and veggies are easy to cut into different shapes to trick kids into thinking that it is actually enjoyable to eat them. So far my son has no trouble eating anything and everything under the sun, he even ate these Indian Dosas with a smile on his face. I am thinking that I may not have to try too hard with him. But, that doesn”t mean that I won”t be making these apples just for fun.

These Puzzle Apples would be great to put in your child”s lunchbox. They might possibly even be quite proud to show these off to their friends. Which means extra points for Mom (or Dad). They will get a little brown but if you sprinkle them with lemon juice it should help the oxidization to slow down. Placing the apple back together after cutting and wrapping in seran wrap should help slow down the browning as well. So how do you make these browning beauties you ask? Here”s the lowdown:

I am finally getting used to the idea of fall. I may even be a teensy weensy bit excited about it. Normally I do look forward to each season by the time it hits, but this year it has been a bit of a struggle. The colors are now starting to change, a cool refreshing breeze in the air and people are getting into their kitchens and baking up a storm, myself included. So, what is there not to get excited about? right

These Puzzle Apples would be great to put in your child”s lunchbox. They might possibly even be quite proud to show these off to their friends. Which means extra points for Mom (or Dad). They will get a little brown but if you sprinkle them with lemon juice it should help the oxidation to slow down. Placing the apple back together after cutting and wrapping in seran wrap should help slow down the browning as well. So how do you make these browning beauties you ask? Here”s the lowdown:

Using a pairing knife make one cut from the stem halfway down the apple. Turn the apple a 1/4 turn and cut again at a 90 degree angle from the first cut, making sure to go only half way down the apple.

Turn the apple over and making sure that the cuts are on the exact opposite side of the top, repeat the cutting process.

Turn the apple on it”s side and connect two of the cuts through the centre, cutting horizontally across the apple, making sure to go right through to the middle of the apple. Skip one space and repeat on opposite side.

Pull the apple apart gently. If there is any resistance go over the cuts again with your pairing knife making sure all the cuts go right through to the centre of the apple. Finito!

What is your favourite way to get kids to eat their fruits and veggies?

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