I just HAD to share this recipe for Brownie Cookies I came across in an issue of BON Appetit Magazine awhile back.  My family (and me too) went nuts over these cookies – they are a new Kennedy favorite for sure!

They are more difficult to make than the recipes I typically post here, however A – your kids WILL love them and B – they can certainly help you make them!

I don’t think I have shared here before that I also have my own recipe site, Souffle Bombay, where I post recipes I enjoy, some for adults,  some for families and some for kids to enjoy.  It’s natural for me to cross over some of the recipes I post here over there and vice versa from time to time.  On my other site I am currently in the middle of a recipe challenge – I am making myself cook up 40 NEW recipes – so I will end up with some new favorites to enjoy – you can certainly incorporate an idea like that into your own family – how about your challenge your family to cooking up 10 new recipes in a month – have everyone find a few they would like to try from cookbooks, magazines, blogs etc and then make them come to life!  I bet your kids would enjoy all the tasting along the way!  Paste pictures up on your fridge and cook them up one by one – a fun Spring family project!

And guess what???

You will be sure to find a few new family favorites that you and yours will be enjoying for years to come!

If you want to cut down the cooking time  on these cookies you can certainly use a fudge box brownie mix – however I have to say, for me part of the appeal of baking these beautiful cookies  is that I KNOW what every ingredient is PLUS the brownies actually make enough for two batches – so use 1/2 now and freeze the other for your next batch!

Brownie Chunk Cookies
-Bon Appetit
2 1/2 cups flour
1 tsp baking soda
2 sticks butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla
1/2 recipe of chilled Old Fashioned Brownies (below)cut into 1/2 inch chunks

Preheat oven to 350 degrees
Line 2 large rimmed baking sheets with parchment paper, Whisk first 2 ingredients in a bowl and set aside. Beat butter and both sugars in a large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients. Gently fold in your chilled brownie chunks.

Using a 1/4 to 1/3 cup size cookie / ice cream scooper or a tablespoon, scoop your batter and drop onto your prepared baking sheets about 1 1/2 inches apart. Flatten the mounds with your fingers to about a 1 inch thickness.

Bake for 14-20 minutes depending on the size cookie made – or until just golden.

Old Fashioned Brownies
5 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
2 cups sugar
2 teas vanilla
4 large eggs
1 cup flour

Preheat oven to 350 degrees. Line a 13x9x2 inch baking pan/dish with parchment paper (allow an overhang). Melt chocolate and butter in a saucepan over low heat, whisking till smooth. Cool for 10 minutes.

Whisk sugar and vanilla into chocolate mixture, whisk in eggs then flour. Spread the batter into your prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Cool in pan, then refrigerate overnight. When ready to make your cookies, lift chilled brownies from the pan and cut in half. Freeze half for next time and cut the half you are using into 1 inch chunks.

Feel free to add in a cup of your favorite nut!

Happy Cooking!

Posted March 29th, 2011 by Colleen in Colleen, Desserts, Snacks, Uncategorized | 1 Comment »

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I LOVE this smoothie and my kids do too!  Seems we can never make a batch big enough!

What else can you whip up this quick, that is this pretty, that packs a HUGE vitamin and mineral punch AND an immunity BOOST to boot??

As the weather gets warmer and your kids are running, bouncing and playing outdoors and working up a thirst…show up with a tray full of these and watch them disappear!  This freezes well too, so go ahead and make a double batch – for a quick thaw microwave for half a minute or so, stir and serve.

For breakfast on the go, a snack, drink or dessert this kids smoothie is sure to please!

Banana Berry Smoothie

2 cups cranberry juice

1 whole banana (frozen for a thicker smoothie)

8 oz container of a strawberry, raspberry or mixed berry yogurt

2 1/2 cups of  frozen berries (strawberry, raspberry and blueberry mixed)

Using your blender add in the cranberry juice, yogurt and the banana.  Blend until combined.  Add in the frozen berries and blend until thick and rich like a milkshake.

For an extra special treat, layer with some fresh whipped cream!

This is a great recipe for your kids to take the lead on!!

Happy Cooking!

Posted March 22nd, 2011 by Colleen in Breakfast, Colleen, Desserts, Drinks, Fruit, Snacks, Uncategorized | No Comments »

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Ever notice how a child’s eyes light up when they get an everyday food presented to them in an unusual way?

They get filled with anticipation, awaiting the moment they can get to taste the new or updated treat!

Here is a really fun way to serve Jello.  You can surprise your kids or have them help you – either way it’s sure to be a hit!

Such a pretty addition to a child’s birthday party table, a surprise on a picnic or a wonderful feel better soon snack!

Jello Rainbow Cups

Make Jello according to package directions.  In your chosen cups pour the first color of Jello and refrigerate,  Make the second color and have it sitting on the counter ready to pour 30 minutes later, repeat with each color.  Allow 4 hours total to set.

Jello Fruit

Fruits that work well are lemons, limes and oranges.

Wash all fruit well.  Slice chosen fruit(s) in half.  Carefully run a paring knife around the edges of each half loosening the fruit from the pith (the pith is the white thread-like material between the fruits peel and the fruit itself).  Use a mellon baller or spoon to peel away the fruit from one end.  After that you can just pull it all out with your fingers. (Save the insides to use for making lemon or lime-aid or the insides of the oranges for snacking.

Position the fruit halves in a devided egg plate if you have one – if not position them on a dish towel lined baking sheet.

Make jello according to package directions – using 1/2 cup less liquid then called for.  Slowly pour the Jello into fruit halves.  Transfer to your refrigerator and allow to set.

Once set, prior to serving carefully slice each half in half making quarters.

Enjoy!

Posted March 6th, 2011 by Colleen in Colleen, Desserts, Kid Fun, Lunch, Snacks | 1 Comment »

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Banana bread, cake, muffins or cookies are always a hit…right??

The sweetness of bananas going brown are just an amazing flavor to work with.

When shopping, we always buy 2 bunches of bananas, one for eating by themselves and one in anticipation of when we can whip our next lunchbox, snack or dessert treat!

My kids give me updates on what’s happening with the soon to be brown bananas…eagerly waiting for the day they are ready for us to get cooking!!

The addition of cinnamon is a nice variation from standard banana bread flavoring.

Cinnamon Banana Chocolate Chip Muffins

2 cups of flour

1 tsp baking soda

dash of salt

3/4 tsp cinnamon

1/3 cup milk

1 tsp lemon juice

1/2 cup butter, softened

1 cup sugar

1/2 tsp vanilla

2 eggs

4 whole brown bananas (3 if they are large ones)

1 cup chocolate chips

Preheat oven to 350 degrees

Mix flour,  baking soda, salt and cinnamon in a medium bowl, set aside.
In a small bowl or mug, combine the milk and the lemon juice, set aside.
In a large bowl, cream the butter and the sugar, add in the vanilla.   Add in the eggs.  Add the bananas and using a potato masher (or let the kids squish them first in their clean hands…kind of fun!), mash them into the butter and sugar mixture.  Add in the milk mixture, stir well.
Add in the flour mixture and the chocolate chips, stir well, until fully mixed.

Spray or butter your cupcake pan, fill 3/4 with the batter.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.  The bigger the muffins the longer the cooking time.

For something extra special, add some crumb topping to the muffins!

Crumb Topping

1/2 cup brown sugar

1/4 cup flour

4 TBS butter, cut into pats

3/4 tsp cinnamon

Combine all into a small bowl and mash with a fork until crumbly, sprinkle on the muffins prior to baking.

Happy Cooking!!

Posted February 25th, 2011 by Colleen in Breakfast, Colleen, Desserts, Lunch Box, Snacks, Uncategorized | No Comments »

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Valentines Day is just around the corner…so I have red on my mind! 

Grab your kids and some fresh raspberries and whip up these beautiful scones for someone you love…or yourselves!

Did You Know?  90% of the United States raspberry crop is grown in Washington, California and Oregon. 

1 cup of fresh raspberries contain 8 grams of fiber, and high amounts of Potassium, Vitamin A, Vitamin C and Calcium to name a few!  More reason to cook some of these beauties up…plus they are really, really, really GOOD – really!!!

Raspberry Yogurt Scones
adapted from Bon Appetit

3 cups flour. plus 1 tsp flour
1 1/2 teaspoons baking powder
dash of salt
1 cup butter, room temperature
1 3/4 cups sugar
1 tsp grated orange zest
2 TBS fresh squeezed orange juice
3 large eggs
1 cup vanilla yogurt
2 1/2 cups (12 ounces) fresh raspberries

Drizzle
1 cup powdered sugar
1 TBS or more of water
Optional, fresh squeezed orange juice in addition to or in place of water

Preheat oven to 350 degrees.
Grease scone pan or cook in 2 cake pans.  (You can also make as a bundt cake by using a bundt pan)
Combine flour, baking powder and salt in a medium bowl and set aside.
Combine butter and sugar and beat with your mixer until creamy. Beat in OJ, orange juice and zest. Add eggs one at a time, beating after each addition. Add in dry ingredients and mix until just blended. Toss berries gently with 1 tsp of flour and add to batter. Spoon batter into chosen pan(s).  If baking in a scone pan cook for approximately 30  minutes.  If baking a bundt, bake for about an hour, if using cake pans check after 40 minutes.  When a wooden toothpick inserted comes out clean and top is golden it is finished.  Cool 30 minutes.

Remove from pan(s).  Cut into scones if using cake pans.

Combine powdered sugar and water until desired consistency of drizzle is created, drizzle over your cake(s).

These are excellent the next day – just heat for a few seconds in the microwave and YUM!!

Happy Cooking!

Posted January 27th, 2011 by Colleen in Breakfast, Colleen, Desserts | 6 Comments »

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Does all of the cold and snow have you dreaming of Summer??? 

Why not throw together a Winter Fruit Salad?  It will remind you of Summer and give you something to do (other than frolicking in the snow) and has the added perk of vitamins galore…just when kids can use a Vitamin C boost to keep healthy!

See which fruits look good next trip to the grocery store…fruits like blackberries, kiwi, bananas, apples and grapes are available this time of year and look good.  To spruce up the salad and give it a wonderful kick squeeze the juice of 2 tangerines into a small bowl, add in a teaspoon of sugar and stir it up.  Toss the fruit with the mixture and enjoy!!!

Stay tuned…this weekened we will have a fun activity to do with you kids next snowfall!

Posted January 26th, 2011 by Colleen in Breakfast, Colleen, Desserts, Fruit, Snacks | No Comments »

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Do you have a surplus of candy canes? 

Here is the first of two fun (and tasty) recipes to help you use them up, plus they are both great recipes for cooking with kids!

How about trying one out while you are on your Winter Break?

The flavor that the crushed candy canes give to both the frosting and the chocolate cake as you chew is just fantastic!

I have been working on this frosting recipe for years, the constant however was powdered sugar as the main sweetener.  The powdered sugar contains starch to keep the sugar from clumping and forming into larger crystals.  I love butter cream, but some recipes are too “grainy” for my taste while others are too heavy.  This one takes care of the “grainy” texture while still being a lighter consistency by breaking down the bonds of the starch.  I add the boiling water to the sugar, which dissolves the starch and eliminates the grainy texture.

Make your favorite boxed or homemade chocolate cake, either one will work out well. 

If you are looking for a good homemade chocolate cake recipe this one from Tasty Kitchen is really good!

Butter Cream Icing

3 ½ cups powdered sugar

½ teaspoon salt

2 teaspoons vanilla extract

¼  cup boiling water

1 cup softened butter

4 tablespoons milk (or heavy cream)

 Combine sugar, salt, vanilla, and boiling water into a mixer with a whisk attachment.  Mix on medium-low until smooth (may look a little thick, but it is fine).  Add the butter and milk (or cream) and whisk until smooth.  Increase the speed and whip on high for at least 10 minutes.  The longer it whips, the lighter it will be.   Sealed in a container, the icing will keep for 10 days in your refrigerator.  Just bring it to room temperature before icing cupcakes or cakes.

Candy Cane Cupcakes

Use any chocolate cake recipe and make cupcakes according to directions.  Let cool before icing.

Ice with the butter cream icing (above) and sprinkle crushed candy canes on top.  For a more minty flavor, I place the candy canes into a blender or food processor with a pinch or two of sugar.  Blend on high to get a powder.  I add 2-3 tablespoons to the chocolate cake batter and mix in well before baking.  The I sprinkle the crushed candy canes on top.  You could also use the powdered candy cane/sugar mixture to “dust” the top of the cupcakes after icing.  For a more festive twist, try adding 1-2 drops of red food coloring to a bit of the the icing for a pink color.  The,  decorate in both the pink and the white icings for a custom creation!

Hope you like it!

Posted December 27th, 2010 by Colleen in Amanda, Christmas, Desserts | 1 Comment »

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I purchased and read a wonderful book to my children a few weeks ago titled Alec’s Fantastical Pet, written by Beverly A. Carmean and illustrated by her 7 year old neighbor Catherine M. Callahan. (Love that!!)

Not only was it a spot on story, a story kids 5-12 can totally identify with,  it was a story that tugged at my heart as a mother.

I could feel the love jump right off of the pages and (I will admit) I filled up with tears while pre-reading it.

Throughout this short story, Alec’s mom cooks for him…and one of those tasty treats was cookies.

I recently had the pleasure of meeting the author at a book event in New Jersey, and she had with her that day handouts with the cookie recipe featured in her book, she said she would be honored if I shared the recipe with you all.

Think about it, cookies are one of the first foods a child helps create in the kitchen often cookies are the first food a young adult bakes on their own. 

Cookies are sent for holidays, to kids away college, or just because…is their a better comfort food?  Maybe, the reason why EVERYBODY loves home made cookies, no matter what the age, is that it takes each us back to the kitchen of some one we loved from the time we were young AND just one of the ways they showed their love for us was by baking cookies…I know as a mom I do this often and as I child I was treated to cookies often from those around me that loved me…those young memories are some of the best and most cherished still!

Check out the book - Alec’s Fantastical Pet and enjoy the recipe!

Nana’s Oatmeal Cookies

(as made famous in Alec’s Fantastical Pet)

1 cup shortening (I used vegetable oil)

1 cup sugar

1 tsp cinnamon

2 cups quick cooking oats

1 TBS baking soda

2 TBS molasses

2 cups flour

1/2 cup raisins (I used 1 cup)

Optional 1/2 cup your choice of nuts or chocolate chip or both!

Combine shortening/oil, sugar, cinnamon and oats, mix well.  In a small bowl combine baking soda and molasses, then add that to your mixture.

Let the mixture stand 30-60 minutes.  Add in 2 cups of flour and mix well.

Use a small cookie scoop or tablespoon and drop onto your parchment lined baking sheet (or well greased baking sheet).

Bake at 375 degrees for 8-10 minutes.

Happy Cooking!

Posted December 5th, 2010 by Colleen in Colleen, Desserts, Lunch Box, Uncategorized | No Comments »

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The Holidays are upon us with Thanksgiving just around the corner.

For many of us in addition to taking a moment to be thankful for many things, Thanksgiving  is about food, family, friends, food, football , food and so much more, oh and did I say food?  Hanukkah, Christmas, Diwali, Kwanzaa and numerous additional holidays for many families are steeped with tradition…the old tradition’s and maybe some new ones too.

How about putting all the kids  in charge of the desserts this year at your holiday dinners? 

 Think about it, you may have have 2 kids or 12 kids attending, how cool would it be if they each made (or helped make) a dessert, then told the crowd, what they made and how they made it…from 2-17…imagine all the variations, imagine all the pride and smiling face!!.  I think this could be a welcome tradition in a bunch of homes!

Here is a Thanksgiving family favorite of mine as well as a new one we are tinkering with.

Cranberry Pie
2 cups of halved fresh cranberries
1/2 cup chopped walnuts
1/2 cup sugar
2 large eggs
3/4 cup butter, melted and cooled
3/4 cup sugar
1 cup flour

Preheat oven to 350 degrees
Grease a 9 or 10 inch spring form pan

In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar.
Mix well. Pour mixture directly into your well greased spring form pan.
Spread evenly.

In a medium bowl, combine butter and sugar. Mix well. Add in the eggs and the four. Mix well.

Spread batter gently over the cranberry/walnut mixture until all areas are covered.

Bake on top of a baking sheet (to catch drips) for 35 minutes or until a toothpick inserted into the cake portion comes out clean.

Once removed from the oven let it sit for a minute. Then ever so gently go around the perimeter of the pan with a butter knife gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove.
Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter to guide the topping away from the pan. If you want more of a cake feel you can always double the batter, but this is how I like it best.
Cool and serve.

Pumpkin Cheesecake Parfait
4oz cream cheese, softened
8 oz sour cream
1 cup pumpkin
1 small box vanilla instant pudding
1/2 cup sugar
1 1/2 teaspoons vanilla

You can use Pumpkin Pie Filling as well if you do only add a 1/4 cup sugar.

You can crush some graham crackers ans place them at the bottom of the glass or in layers like my daughter did.

You can add some whipped cream to the top or layers as well.

Optional: Make these as shooters!!  Use 2 1/2 ounce shooter cups with lids usually found at party stores or wholesale clubs.  These travel well!!

In your mixing bowl combine the cream cheese, sour cream and pumpkin until blended. Pour in the pudding mix, sugar and vanilla and mix on medium for 3 minutes more.  Layer as you wish with the whipped cream an/or graham crackers.

Get the kids in your life cooking this holiday season!

Happy Holidays!

Posted November 21st, 2010 by Colleen in Colleen, Desserts, Family Dinners, Family time, Thanksgiving | No Comments »

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Meet 8 year old Ava from Alabama

Doesn’t that just remind you of a wonderful childhood game most of us have played…almost a right of passage I think!…”A my name is Ava and I come from Alabama…”

Ava says that two fun facts about  Alabama are:

One it is  home to “Vulcan”, the largest cast iron statue in the world!  It is the city symbol of Birmingham, Alabama, reflecting its roots in the iron and steel industry.

The 56-foot tall statue represents the Roman god, Vulcan, god of the fire and forge. The statuue was created as Birmingham’s entry for the  1904 World’s Fair!

Second, Ever wonder where the very first 911 call was placed?  Yup you guessed it!   Haleyville, AL, in 1968.
 
Ava would also like to share her award-winning coconut cake recipe:
 
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar

1 1/3 cups coconut milk
1/4 cup vegetable oil
1 tsp vanilla bean paste
1 tsp coconut extract
1 cup sour cream
4 large egg whites
1 cup flaked coconut

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on a low speed for 2 minutes. Bake at 325 degrees until cake tests done.
 

What is your favorite kitchen tool?  My favorite kitchen tool is a whisk.

What is your favorite food? My favorite food to eat  is macaroni and cheese.

My favorite food to cook is  My favorite food to bake is my coconut cake.

I love cooking because  IT”S FUN!!
Who is your favorite Chef? My favorite chef is Mommy, and it is no wonder…check out Ava’s Mom’s site of sweet creations! YUM! www.thesweetemporiumonline.com

I think I see a coconut cake in my future!

Thanks Ava!

If you have a Junior Chef whom you would like to submit for feature, please click on the Junior Chef Spotlight Button above and begin! 

We just love our Junior Chefs!

Once a quarter, one Junior Chef is chosen at random for a nice prize!    Happy Cooking!

Posted November 16th, 2010 by Colleen in Desserts, Junior Chef Spotlight | 3 Comments »

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