EatSavvy Blog

Topic —  Kids in the Kitchen

Making Turnovers

June 06, 2011
Jan Scott

Pocket

When making turnovers, one of the biggest decisions we need to make is what kind of pastry to use. Homemade pâte brisée will almost always yield the more flavourful, homemade tasting option, and store-bought puff pastry will offer a perfect looking baked good that’s a snap to assemble.

Prepared puff pastry is a good option when making cooking these with the kids. They come together quickly, and easily, meaning so that in less than thirty minutes the kids can be eating the fruits of their labour, so to speak.

I’ve been experimenting with sweetening my pie fillings with natural sugars and so far it’s working really well. In the case of these blueberry-rhubarb turnovers, my son and I only added a few tablespoons of maple syrup and a touch of orange juice to sweeten our fruit mixture.

Now that berry season is here what fruity desserts will you be making?

Maple-Sweetened Blueberry-Rhubarb Turnovers

You’ll Need:

• 2 Tbsp butter
• 1 package frozen puff pastry
• 2 cups chopped rhubarb
• 2 cups frozen blueberries
• 2 to 4 Tbsp maple syrup
• 1 Tbsp fresh orange juice
• Zest of half an orange
• 1 tsp cornstarch
• 1 egg whisked together with 1 Tbsp cold water

Prep and Cook:

• Preheat oven to 400°F.
• Prepare the puff pastry according to package directions.
• Melt butter in a skillet set over medium-high heat. Add the fruit, maple syrup, orange juice and orange zest and bring to a boil. Reduce the heat and allow the fruit to simmer for 3–4 minutes. 
• Sprinkle the cornstarch over the filling mixture and stir to incorporate.
• On a lightly floured surface, roll the puff pastry to a 12” square and cut into four equal pieces.
• Spoon the filling onto one half of each piece of dough, brush the edges with the egg wash and fold over the edges to seal. Crimp with the tongs of a fork.
• Brush the top of the pastry with egg wash and sprinkle with coarse sugar if desired.
• Bake for 20 minutes or until turnovers are golden brown.

Topic —  Baking

The Way the Cookie Crumbles

June 27, 2011
Jan Scott

Pocket

The most requested snack in my house is definitely chocolate chip cookies. I think they’re a universally comforting food that almost everyone likes, wouldn’t you agree? 

I enjoy them too, and they are my go-to treat when I’m asked to make something for a classroom party or bake sale but sometimes I get a bit bored of the same old. But to say one chocolate chip cookie is just like the others is not really true. In an effort to mix things up a bit, I’ve discovered that there are many ways to serve a chocolate chip cookie, making them even more fun and exciting.

There’s the cookie on a stick version, the jumbo coffee shop cookie, the cookie pie, and even the mini chocolate chip ice cream sandwich. All of these versions of your classic fave are easy and fun reinventions of the ordinary chocolate chip cookie recipe, which really is one of the easiest cookies to make.

Chocolate Chip Cookies

You’ll Need:

• 2 cups all purpose flour
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup butter, unsalted
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips

Prep and Cook:

1. In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
2. In a large bowl, with an electric mixer, beat the butter and sugars until fluffy. Add eggs one at a time, beating well after each addition until combined and then mix in the vanilla.
3. With the mixer on low, add the flower mixture and mix until just incorporated. With a spatula or wooden spoon, stir in the chocolate chips.

Cookies on a Stick

1. Preheat the oven to 375°F.
2. Form 1 to 2 inch round balls of dough, and place them on a parchment-lined baking sheet.
3. Insert a small lollipop or popsicle stick into the dough, pushing the stick at least half way through the ball.
4. Lay the stick down and bake the cookies until they’re golden brown and flattened, approximately 8 minutes.
5. Remove from the oven and allow to cool before serving.

Jumbo Coffee Shop Cookie

1. Preheat the oven to 375°F.
2. Using a ¼ cup measuring cup, drop large scoops of dough onto a parchment-lined baking sheet, ensuring there is 3 to 4 inches of space between each cookie.
3. Bake until the cookies are golden brown around the edges but still soft in the middle, approximately 12 to 15 minutes. Remove from oven and allow to cool before serving.

Cookie Pie

1. Preheat the oven to 375°F.
2. Thoroughly grease a 7 inch pie or tart pan, and press the cookie dough into the bottom and sides of the baking dish. Be sure to cover the pan evenly with the dough which should be ½ to ¾ inch thick.
3. Bake until the cookie has puffed slightly and is golden brown around the edges, approximately 16 minutes.
4. Remove from the oven and allow to cool before slicing.
5. Serve as is, or top with a scoop of vanilla ice cream.

Mini Chocolate Chip Ice Cream Sandwiches

1. Preheat the oven to 375°F.
2. Using your fingers, form tiny ½ inch balls of dough and place them on a parchment-lined baking sheet, leaving two inches between each cookie.
3. Bake for 5 to 7 minutes, or until golden brown and soft in the middle.
4. Remove from the oven and allow to cool completely.
5. Spread ice cream on the bottom of one cookie and sandwich together with another cookie. Repeat with the remaining cookies.

Topic —  Snacks

Cornbread Crazy

August 08, 2011
Jan Scott

Pocket

This month, two of my favourite reads from the past few years are being made into movies: One Day and The Help. I read the The Help while on our annual camping trip one summer and I loved that there was a lot of focus on food and family in the book.

After reading it, I decided that we would eat Southern-style for a while. This isn’t something new for me, as I often take on a new persona when feeding my family. Some weeks I’m Italian, other week it’s the French lifestyle I adopt, but the week of Southern eating was a week I remember because it was so darn good. We devoured barbecued meat, coleslaw, sweet tea and pies. And we also made cornbread: cornbread loaf, cornbread in a cast-iron skillet and cornbread muffins.

Sweetened with honey, the cornbread muffins were by far the favourite of the kids that week, and, as per their requests, I’m still making them today. Periodically, I throw in chopped peaches and/or basil, and blueberries, which make a sweet seasonal addition. Eaten on their own though, they’re just as good, and when made in mini muffin tins, they are the perfect toddler treat or accompaniment to a bowl of soup or chili.

The Help opened this week. Will you be seeing it? Does reading inspire what you cook or eat?

Honey Cornbread Muffins

You’ll Need:

• 1 cup medium grind cornmeal
• 1 cup whole wheat pastry flour
• ½ tsp salt
• 4 tsps baking powder
• 2 Tbsp honey
• 1 egg
• 1 cup milk
• ¼ cup butter, melted

Prep and Cook:

1. Sift together the dry ingredients into a medium sized mixing bowl.
2. Beat the egg, milk, butter and honey together and add it to the dry ingredients. Do not over mix.
3. Divide the batter between 12 muffin cups, filling 2/3 way to the top.
Bake for 15 minutes, and serve warm with butter or jam.

Topic —  Baking

Sweet and Savoury Zucchini Breads

August 25, 2011
Jan Scott

Pocket

If your garden is home to a zucchini plant, it’s no doubt taking up prime real estate by now. If not, you’ve likely noticed them sitting front and centre at your grocery store or local farmer’s market. Folks, it’s officially zucchini season.

While there are more ways to use zucchini than there are people to write about it, the most common is sure to be a zucchini loaf or muffin. I remember our freezer being packed silly with them every August, and we would especially love the loaves that were flecked with dark chunks of chocolate.

I do the same for my kids now, and zucchini bread is a breakfast, lunch and sometimes even dinner food in our house.

Last year, though, I eschewed the traditional sweet variety of this bread and made a savoury version as well, one peppered with a few chili flakes, handfuls of cheddar cheese and buttermilk. The result was delicious and one that paired well with a simple salad, or made for a sugar-free afternoon snack for the kids.

How are you enjoying zucchini this summer? Do you have any favourite recipes to share?

Zucchini Chocolate Chip Loaf
You’ll Need:

• ¾ cup all-purpose flour
• ½ cup whole-wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ¾ cup brown sugar
• 1 egg
• 1 egg white
• ¼ cup plain yogurt
• ¼ cup canola oil
• 1 cup zucchini, grated
• ½ cup mini chocolate chips

Prep and Cook:

1. Preheat the oven to 350 degrees.
2. Place the flours, baking soda, baking powder and cinnamon in a medium mixing bowl and whisk together.
3. In a separate bowl, combine the sugar, egg, egg white, yogurt, oil and vanilla, and combine.
4. Add the zucchini and chocolate chips and gently fold in to incorporate.
5. Bake in a well-oiled loaf pan for 50–60 minutes and remove when a tester inserted into the middle of the baking pan comes out clean.
6. Allow to cool before serving.

Zucchini and Cheddar Cheese Biscuits

You’ll Need:

• 4 cups all-purpose flour
• 2 Tbsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 1 cup butter, frozen
• 1 ½ cups buttermilk
• ¾ cups grated zucchini
• ½ cup grated cheddar cheese
• ¼ tsp crushed red pepper flakes

Prep and Cook:

1. Preheat your oven to 400 degrees F.
2. Whisk the flour, baking powder, baking soda and salt together until they’re evenly mixed.
3. Grate the frozen butter into the dry ingredients, using a box grater. Toss gently with your fingers until the butter is evenly dispersed throughout the flour.
4. Pour the buttermilk into the flour mixture and stir with the handle or a wooden spoon or fork. Fold the dough over a few times with your hands until all the ingredients come together. If necessary, add a few more spoonfuls of milk to help gather up any stray flour.
5. Add the zucchini and cheddar cheese and knead them into the dough.
6. Pat the dough out on a lightly floured cutting board forming a loose round shape. Cut into wedges—like a pie—and transfer to a parchment lined baking sheet.
7. Bake for 15–18 minutes or until golden brown.

Topic —  Kitchen Tips and Tricks

Making Muffin Mixes

September 13, 2011
Jan Scott

Pocket

Now that the second week of school is officially underway and everyone is getting settled, I’m taking some time to stock my pantry for the busy weeks and months to come.

The freezer is filled with frozen cookie dough balls and tomato sauce, and my cupboards are home to an assortment of homemade muffin mixes: dry ingredients packed together and ready to be turned into baked goods as soon as the need arises.

I like to make muffin mixes for two simple reasons: they are more economical then the store-bought variety, and I can control the ingredients that goes into them. They can be made with any grain I have on hand (oats, wheat, spelt, buckwheat, etc) and then nuts, seeds, chocolate chips and/or dried fruits can be added as desired. Homemade mixes also provide the opportunity to include the additives you just might want in your food like chia seeds, wheat germ and ground flax, just to name a few.

The mixes can be made with almost any muffin recipe. Combine the dry ingredients in a bowl and store the mixture in large zip top bags. Before you fill the baggies with your muffin mix, write the remainder of the ingredients and the cooking instructions on the outside of the bag to save yourself the hassle of looking up your recipe again when it comes time to make your treats.

Cornmeal Dried Cranberry Muffins

You’ll Need

DRY INGREDIENTS:

• 1 cup whole wheat flour
• 1 cup yellow cornmeal
• 1 cup light-brown sugar, packed
• ¾ cups dried cranberries
• 2 Tbsp ground flax seeds
• 1 Tbsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon

WET INGREDIENTS TO BE ADDED:

• 4 Tbsp butter
• 2 large eggs, beaten
• 1 cup buttermilk

Prep and Cook

1. Place all of the dry ingredients in a re-sealable plastic bag and shake well to combine. Write the remainder of the ingredients on the bag with the instructions following.
2. When you’re ready to bake, preheat the oven to 400°F.
3. Coat a muffin tin with non-stick spray, and set aside.
4. Place the dry ingredient mixture in a medium bowl. Add the wet ingredients and stir to combine. The mixture should be lumpy.
5. Scoop mixture evenly into the prepared muffin tin.
6. Bake until golden brown, 12 to 15 minutes. Remove from oven and allow to cool for 5 minutes before serving.

 

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Topic —  Baking

Applesauce Snacking Cake

September 23, 2011
Jan Scott

Pocket

This favourite fall recipe makes my kids and their friends go crazy with happiness. I can’t explain why, but I know that next to offering up a bowl of maple popcorn, this is the one item that gets devoured whenever there is a group of kids at our house.

I’m not sure if it’s the sweet applesauce, melted butter or pure maple syrup that have the boys salivating, but this is a must-keep recipe for its moist and flavourful crumb and versatile nature.

If you’re in a pinch, this cake makes for a nice, simple breakfast served with a smoothie or a bowl of yogurt. I’ve even offered it up for dessert at a fancy dinner party, topped with vanilla bean ice cream and caramel sauce. If you’re feeling really creative, you can break up the cake and layer it with spiced whipped cream in small serving bowls or shot glasses for a miniature take on a seasonal trifle, and feel free to add a more traditional crumble topping (brown sugar, butter, flour) for a rustic look and taste.

Do you have a favourite fall recipe? What is your easy must-make treat?

Applesauce Snacking Cake

You’ll Need

• ½ cup plus 2 Tbsp butter
• ½ cup brown sugar
• ½ cup pure maple syrup
• ¼ cup applesauce
• 1 cup all-purpose flour
• ⅔ cup whole wheat flour
• 1½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 eggs, beaten

Topping

• 1 Tbsp brown sugar
• 1 Tbsp rolled oats

Prep and Cook

1. Preheat the oven to 350°F. Butter the inside of an 8”x 8” baking pan and set aside.
2. Place the butter, sugar, maple syrup, applesauce and 1 Tbsp of water in a small saucepan set over medium heat, and warm until the butter is melted and the sugar has dissolved.
3. While the butter mixture is heating, combine the flours, baking powder, cinnamon and nutmeg in a medium mixing bowl and whisk together.
4. Combine the brown sugar and oats together in a separate bowl (to make the topping) and set aside.
5. Add the sweet mixture to the dry ingredients, along with the eggs, and beat until smooth.
6. Pour into the prepared pan and cover the top with the brown sugar and oat topping. Cook for 30 minutes, or until a toothpick comes out clean when inserted in the centre of the cake.
7. Allow to cool completely before serving.

Topic —  Kids in the Kitchen

Playoff Pretzels

September 27, 2011
Jan Scott

Pocket

My son recently made his school football team, and to celebrate, I thought it would be fun to make some football-themed food.  As I brainstormed ideas, it occurred to me that there are very few foods that I would consider healthy when thinking of traditional football fare. But there are some delicious ones, like pretzels.

And the good news is that they’re also easy to make and super fun for the kids who can twist little snake-shaped dough into a myriad of shapes and symbols. It’s like edible Play Dough, and for once the kids will be encouraged to eat what they’ve made.

I like to serve my pretzels with a honey-mustard sauce, but any favourite dip will do. The tops can be sprinkled with coarse salt, fresh herbs or sesame seeds, and they always taste best when warmed prior to serving.
(Especially when you’ve scored your first touchdown.)

Tell me, what are your favourite game day snacks?

Soft Baked Pretzels

You’ll Need

• 1½ cups warm water
• 2¼ tsp dry yeast
• 1 tsp brown sugar
• 2 cups all-purpose flour
• 2 cups whole-wheat flour
• ¼ cup unsalted butter, melted
• 1 Tbsp honey
• 2 tsp salt
• 1 egg white
• ¼ cup baking soda
• 2 Tbsp coarse salt

Prep and Cook

1. Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl and stir until yeast dissolves. Let it rest for 5 minutes.
2. Stir in the flours, butter, honey, and salt. Transfer the dough to a lightly-floured surface and knead—incorporating additional flour as necessary—until dough is smooth and elastic, about 10 minutes.
3. Form the dough into a ball and transfer it to the prepared bowl, turning over to coat with oil. Cover with a damp kitchen towel and set aside to rise in a warm place until it doubles in volume, about 1 hour.
4. Preheat oven to 400°F. Punch down dough, turn out onto a lightly floured surface, and knead for 5 minutes. Divide dough evenly into 16 pieces. Form each piece into a ball, roll each ball out to a half-inch thick ‘rope’ and twist each rope into a pretzel shape. Cover and let rise for 15 minutes.
5. Whisk together the egg white and 1 Tbsp water and set aside.
6. Bring 4 cups of water and baking soda to a boil. Poach pretzels (2 or 3 at a time) for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture, and sprinkle with the coarse salt.
7. Bake until golden brown, about 15 minutes, and serve warm.

Topic —  Baking

Harvest Crisps

September 30, 2011
Jan Scott

Pocket

Julie Van Rosendall is one of Canada’s most popular and well-loved food bloggers. She’s the author of several cookbooks, the food editor for Parents Canada magazine and a freelance writer for several other publications. She is also the person who figured out how to make Raincoast Crisps from scratch, at home.

Do you know the crackers I mean? The thin crisps flecked with dried fruit, herbs and nuts? Perfect for entertaining, or after-school snacks, they are a must-have item in my house, but the high price tag kept me from purchasing them often. Now I make them, adapted from Julie’s recipe, and I promise you they are far easier to put together than you might think.

The best part about this recipe is that it can be made in two parts; you can bake the little loaves, wrap them in plastic and tuck them away until you need the crackers. The next step requires only a slice and bake, and the crackers are ready without any mess.

Have you made crackers before? If so, what is your favourite recipe?

Dried Cranberry Rosemary Crisps

Adapted from Dinner with Julie

You’ll Need

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 tsp baking soda
• ½ tsp salt
• 2 cups buttermilk
• ¼ cup brown sugar
• ¼ cup honey
• 1 cup dried cranberries
• ¼ cup wheat germ
• 1 Tbsp chopped fresh rosemary

Prep and Cook

1. Preheat oven to 350°F.
2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the dried cranberries, wheat germ and rosemary, and stir just until blended.
3. Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
4. Wrap the loaves in plastic wrap and pop them in the freezer. Once frozen, remove and slice the loaves as thin as you can.
5. Place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day).
6. Heat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

Topic —  Kids in the Kitchen

Five Tips for Successful Baking With Kids

October 17, 2011
Jan Scott

Pocket

I bake more in the fall and early winter than I do any other time of year, and I’m guessing it’s the same for you. From Thanksgiving until New Year’s Eve, you can bet there is something coming out of my oven every couple of days as I make food for family holidays and gatherings, while simultaneously trying to kick-start my Christmas baking and edible treats for gift giving.

What I love the most is that usually one of the kids wants to join in the fun…especially when I’m cooking up something sweet and sugary. My youngest son is the first to step up to the baking plate, and he’s been like that from the time he was able to walk. Baking with kids requires a little planning though, and I’ve learned a few tricks along the way. Here are five steps to successful baking with kids:

Find the Right Project

If the kids are going to help you with your baking, this might not be the time to try your hand at a fancy, elaborate dish (think crème caramel). Instead, invite them to participate in age-appropriate recipes (cookies, brownies), or better yet, let them choose one of their own favourite recipes.

Be Organized

Before you begin, make sure everyone washes their hands (this is a great lesson to learn early in life) and affixes an apron. Drag out a stool or chair, if needed. Read through the recipe and gather your tools and required ingredients. The little red hand-mixer in the photo is a great child-friendly kitchen tool to keep on hand. I picked mine up at an antique market for a few dollars, and the kids still prefer to use it when they need to mix things together.

Assign Tasks

I like to assign my boys tasks. One is in charge of measuring; the other takes care of the mixing. When they were little, I did the chopping and slicing, and now that they’re older I can designate that. With two or more bakers in the kitchen, it’s nice to know who is responsible for what.

Clean As You Go

When the baked goods finally hit the oven, no one will want to spend an hour cleaning up. It’s best to clean and clear as you go. Keep a sink of warm, soapy water on hand and wash bowls as they’re used. Put away ingredients when finished with them, and keep the counters wiped and clear.

Be Patient

This is perhaps the most important aspect of baking with kids. When you’re in the kitchen with kids, it’s important to remember to be patient. Most of us have been baking for years, but our kids are just learning. Expect that there will be messes and mix-ups, and laugh about them instead of crying. This is why those chocolate soufflés should wait another day—the odd egg shell might land in the cookie dough (or the floor) but the chocolate chip cookies will still taste great.