Family Bites

DIY: S'more Gift Box

 

Summer vacation officially begins this week, around these parts anyways, so I'm sharing a weeks worth of summer entertaining ideas for you.  Not all recipes per se, but I have hostess gifts, party favours and Canada Day fare for any of your patriotic party needs.

Jackson wanted to make a s'mores kit for his lovely teacher as a small token of his fondness for her.  It's her very first year teaching, and while she receives one large class gift that all the kids contribute to, he wanted to put together a little something just from him.

I found a small (approx. 5" x 7") wooden box at my local dollar store which we painted with a light acrylic green, and used to hold a package of homemade marshmallows, graham crackers and chocolate squares. Because we aren't sure of her summer plans, we included a loose recipe for s'mores made in the microwave, oven and over a fire so she would be able to assemble them wherever she may be.

In addition to a teacher gift I would definitely consider this for a summer party favour.  Send each of your guests home with a DIY s'mores kit and they will be certain to remember your party.  Do you planning on visiting friends at their cottage this year?  I would definitely take up a few of these boxes to leave behind as a thank you for you hosting you and your noisy kids.

Items Needed:

• Wooden Box
• Marshmallows (homemade or store bought)
• Graham crackers
• Chocolate squares
• Cooking instructions
• Decorative label and ribbon

Paint the box if desired.  Make some packages of marshmallows, graham crackers and chocolate (package everything separately).  Type up some cooking instructions and package it all up with a decorative label and pretty ribbon. 

Six Meals To Save Your Sanity This Summer

                      

You see lots of posts and articles floating around the interwebs these days about light summer cooking and how to beat the heat with the mercury is on the rise.  But what about meals that save your sanity?  You know, the ones you need when you've run out of energy, the kids are making you a bit buggy and you want something that will make everyone happy, including you?

1. Ice Cream Sundaes for Dinner.  

I don't think anyone ever died from malnourishment for eating only a bowl of ice cream for dinner.  Set out an assortment of toppings and let the kids go to town with a make your own meal they'll be certain to devour.

2. Let The Kids Cook.  Whatever They Want.

This might be hard for you, but let them make their own dinner.  Don't necessarily let them make yours or you might you end of up with a bowl of plain yogurt and a glass of warm tap water ( I speak from experience), but let everyone make their own dinner.  And when they come to the table with a peanut butter and aged cheddar sandwich, no veggies and half a can of root beer unearthed from the depths of the basement, just smile and say "That's looks interesting".  It won't kill them.

3. Popcorn is a Grain.

Popcorn and apple slices make an excellent dinner.  It's quick and easy and can be eaten indoors and out. Depending on the age of your kids, they might be able to make this on their own which is even better.

4. Cobblers and Crisps

'Tis the season to eat biscuit-topped fruit, so why not try it for dinner? It can be warmed, eaten cold and possibly topped with whipped cream.  No one will complain and you'll feel good knowing there was something nutritional in their meal.

5. Lettuce-Free Salads

Salads don't wow my kids, but grated carrot, chopped cucumber, celery slices, hunks of cheese, croutons and hard boiled eggs do.  Toss them all together in a bowl and call it lettuce-free salad night.  Again, no one will care.

6. Make-Your-Own-Anything-Bar

This is my kid's favourite dinner ever.  Make your own tacos, pizzas, baked potato, etc.  They love it all.  Like artists at work, place random ingredients on the counter, provide them with their canvasses and let them at. You will be amazed by what they create and what they think makes a good food combination.

 

Hello, Spring: Asparagus Pasta

Hello, Spring.  You've finally sprung.  And I know this because asparagus graced our table four times last week.  Four.  We ate in in pasta, on pizza, as a salad and served alongside chicken.  Flavourful and vibrant, it was nice to see something other than the root and cruciferous vegetables that have been taking up real estate on our dinner plates lately.

The pasta dish was one that Jackson and I made together.  My boys both fear asparagus a little, although they do eat it.  The craggy ends are the worst part for them as they assume the javelin-like vegetable tastes as bad as it looks.  My solution to this is to chop the asparagus when possible, making the rough-looking ends disappear completely, and somehow this makes it all the more palatable for the kids.

Jackson chopped, I boiled water, the pasta cooked and a simple stirring of three other ingredients made this a vegetarian meal any carnivore can enjoy.  Or any kid who fears the monstrous end of an asparagus stalk. But it's specifically good for any Mom who has less than 40 minutes to get a healthy dinner on the table between the end of work and the start of baseball.  Welcome back, Spring.

Pasta with Asparagus and Chives

• 1 500g box of pasta (penne or rigatoni work well)
• 2 bunches of asparagus, ends trimmed, stalks chopped on a bias
• 3 tablespoons butter
• 1/2 cup cream cheese or goat cheese
• 2-3 tablespoons chopped chives

Place the pasta in a pot of salted boiling water and cook until al dente, about 9 minutes.

While the pasta is cooking, add the asparagus, olive oil, salt and pepper to a skillet and saute until the asparagus is cooked through and slightly browned.

Reserving 1/2 - 3/4 cup of the pasta water, drain the pasta and set aside.

Add the reserved water back to the pasta pot and stir in the butter and cream cheese; stir continuously until both are melted.  Add the the pasta and asparagus into the pot and stir until well combined with the sauce. Top with chopped chives and serve.

Giant Toffee and Chocolate Cookies

 

It's cold and foggy today, with a hint of dampness in the air, and nothing seems more fitting than to profile these delicious and easy-to-make chocolate toffee cookies.  

They're practically perfect for this kind of late fall weather, and I've yet to meet a kid who didn't adore them. Their melt-in-your-mouth texture, and gooey centre are guaranteed to send your little ones to the pantry -  either to help you make them, or to haul out the ingredients so you can prepare them yourself.

Take the hint, because they are a crowd pleaser and if you just happen to be preparing for a "cousins weekend sleepover", having a few of these in your back pocket just might save your sanity.   Tuck the kids in and curl up with a plate of these accompanied by warm drink (although I can tell you from personal experience they go nicely with a glass of wine too).

 Giant Toffee-Chocolate Cookies (adapted from Epicurious.com)

• 1/2 cup all-purpose flour
• 1 teapspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet or semisweet chocolate, chopped
• 1/4 cup unsalted butter
• 1 3/4 cups brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup toffee bits (Skor pieces)

Combine the flour, baking powder and salt in a small bowl; whisk to blend.  Stir chocolate and butter in the top of a bowl set over a pot of simmering water, until melted and smooth.  Set aside and cool.

• Using an electric mixer, beat sugar and eggs in a bowl until thick, about 5 minutes.  Beat in the chocolate mixture and vanilla.  Stir in the flour mixture, then the toffee piece.  Chill the batter until firm, about 45 minutes.

Preheat the oven to 350 degrees.  Line a large baking sheet with parchment paper and drop the batter by 1/4 cupfuls onto the sheets, spacing 2-3 inches apart.  The cookies will spread so make sure there is adequate space between them.  Bake until the tops are dry and cracked, but the cookies are still soft to the touch, about 15 minutes.  Cool and store in an airtight container.

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Witchy-Finger Sandwiches

October has moved along at quite a clip and Halloween is finally just a few days away. My kids, like yours I'm sure, are filled with excitement and the countdown for costume-day has officially begun. I was never much of Halloween fan when I was younger, but I appreciate it now that I see the day through the eyes of my boys. And to tell you the truth, I love it. So much so that Rob and I are planning on surprising the kids with our own costumes this Hallows Eve. Shh...don't tell them!

In thinking of ways to inject a little spooky fun into our week, I thought these witchy sandwiches might make for some eerie edible fun. They are a wonderfully versatile Halloween treat that I think any kiddie would love to eat.  They can be made for classroom parties, school lunches or just for fun if the kids are bored and looking for something to do.  Filled with tuna, cream cheese, ham and plain old peanut butter, they are a healthy treat that will keep your kids from climbing to the top of the Glycemic Index Mountain.  

And we all know how scary that can be! 

Witchy Finger Sandwiches

• 5 slices sandwich bread, crusts removed
• 5 almonds, pained red or black with gel-colouring paste)
• Fillings of choice: peanut butter, jam, Nutella, cream cheese, tuna, etc.

Remove the crusts from each piece of bread and roll flat with the rolling pin

Spread or top each slice with your choice of filling (I used peanut butter for these) and roll lengthwise into a thin log.

Cut around the top to round the tips of the bread, then score it with a sharp knife where the "knuckles" would be.

Add the almonds (paint them first with gel colour or food colouring) and stick them into place by adding a dab of your filling to the back of the almond before placing it on the bread.

Platter the sandwiches to make a hand, and slip a spider or spooky ring onto the third "finger".

Homemade Fun - A Review and a Giveaway

               
 

I first "met" Rae Grant last summer when she emailed me to talk about our shared love of cooking with our kids.  She was reading my blog, while I was reading her book and she made the first move to get in touch.  One year later, we're still corresponding and while we've yet to sit-down for a cup of tea face to face (we almost made it this past Spring when I was in New York), I feel as though I know her well.

So, imagine my delight when she got in touch this past June to ask if wanted to be a reviewer for her forthcoming book Homemade Fun.  Already a fan of Cooking Fun, I was thrilled to get a sneak peak at Rae's new work.  And she did not disappoint.

 

An ode to childhood, Homemade Fun, is a treasure trove of simple, fun and easy activities for children.  With chapters separating the activities into categories like Hand Sewing and Embroidery, Building Things, Baking, Papercrafts and Toys, Games and Pastimes, there is truly something for everyone in this gem of a book.   When the package first arrived I sat and eagerly devoured each page, with it's old-fashioned fonts and retro design, mentally marking all of the activities I wanted the boys to try.  When I reached the baking section, not one recipe was left of the list. 

The first we tackled was Rae's popovers.  Requiring only four ingredients, I though this would be something Ben could approach on his own.  And I was right.  A  quick pantry consultation and review of the methods required left him feeling capable of producing a tasty treat.  As you can see from his brother's reaction, I think he succeeded.

 

  

Today I have one copy of Rae's book to give away to a lucky reader.  To enter leave a comment at the end of the post (you don't have to have a blog just an email address so I can get in touch).  For an additional entry, tweet about the giveaway or link back to this blog post.  Contest closes at midnight Friday July 16th.  Good luck!  

UPDATED:  Congratulations to Tricia!  The random number generator choose comment #5 and you have won a copy of Rae's book, Homemade Fun.

 

Frozen Banana Bites

My three boys have been living in the woods for the past few days.  And it's been above 33 degrees Celsius since the day they left.  I'm expecting that by the time they return tonight they will be looking for the coolest of treats and coldest of beverages I could possibly provide.  Enter the frozen banana bite.

I remember seeing something fun created with frozen bananas in an old issue of Bon Appetit.  I pulled my copies out last night and found exactly what I was looking for.  Bite-sized pieces of banana, dipped in sweet, dark chocolate, coated with an assortment of fun toppings and popped in the freezer until each piece is completely frozen.  Easy and oh. so. good.

When you bite into these little gems the texture of the frozen banana perfectly mimics that of a popsicle, albeit a more substantial one.  In addition to be tasty this is incredible adaptable.  Feel free to use milk or white chocolate and  roll them in whatever you have on hand: nuts, toffee bits, dried fruits, toasted coconut, cookie crumbs or nothing at all.  Whatever you prefer.  

If you're planning a soiree, serve these on a tray a la an hors d'oeuvres for a fun finish to a party meal.  And if you're trying to offer some creative summer-vacation-boredom-busters for your kiddies, this is a great activity for your little chefs.  With nothing more than three or four ingredients, a few bowls and a baking sheet these could be made almost completely unsupervised.

I'm armed and ready for the return of my lads.  I'm certain they'll be pleased with their welcome home treat.

Frozen Banana Bites, adapted from Bon Appetit

• 2 bananas, peeled and chopped into bite-sized pieces
• 1/2 cup dark chocolate, chopped
• 1 tbsp. olive or canola oil
• 1 tbsp. milk
• Assorted toppings

Stir chocolate, oil and milk in a small saucepan, set over medium hight heat, until melted and smooth.  Set aside and allow to cool slightly.

Line a baking sheet with parchment. Using a fork dip each piece of banana into the chocolate to cover completely.  Dip each chocolate-covered piece into one of the toppings and roll around to coat well.

Transfer to baking sheet and repeat with remaining pieces.  Place in the freezer for 2-3 hours or until frozen solid.

The Little Red Hand Mixer

Once spring arrives, I eagerly anticipate weekend trips to local antique markets in search of must-have vintage items.  Kitchen goods usually, although I've also been known to score a few other furnishings while out antiquing (tavern-turned-coffee-table for $20!) 

Last year I decided to hunt for vintage hand mixers.  Perfect for little fingers, I thought the mixers would be a great addition to our kitchen gadgets and something I could buy specifically for the boys to use when they wanted to work alongside me in the kitchen.

Boy, am I glad I purchased some of these!  I picked up two over the course of the summer, for no more than $5 a piece, and gave them a good scrubbing.  They now hang in the kitchen, ready for use, whenever the mood strikes one of the kids.  

Jackson put his retro find to use this week when he worked on some homemade pudding.  With little explanation from me, he was able to navigate this simple recipe.  He needed both hands for mixing, so we placed the bowl on a wet towel to prevent it from sliding on the counter.  The gadget went from bowl to pot quite easily and other than a measuring spoon, cup and spatula no dishes were required.

We're off to my wonder market this coming Sunday.  Keep your fingers crossed that I happen upon a few other great finds!

Jack's Dark Chocolate Almond Pudding (adapted from Moosewood Cookbook)

• 3 tablespoons cornstarch
• 3 tablespoons granulated sugar
• 2 tablespoons cocoa
• 2 cups almond milk
• 1 oz. semisweet chocolate
• 1 teaspoon vanilla

Combine the cornstarch, sugar and cocoa in a medium saucepan.  Add the almond milk and stir until smooth.  Bring to a boil over medium high heat, stirring constantly.  Allow to boil for 1 minute and reduce the heat to low.  Add semisweet chocolate and stir until melted (3-4 minutes). 

Remove from heat, add vanilla and stir.  Pour into teacups or individual ramekins and refrigerate for two hours.  Sieve a little confectioners sugar on the top and serve.