Baked Blueberry Lemon Glazed Doughnuts

Baked Blueberry Lemon Glazed Doughnuts

In honor of the cubs birthday this week, we made DOUGHNUTS!!!

She was thrilled to say the least and it was a new experience for Grandma DiDi. As much as she’s cooked in her day, she’s never made doughnuts.  We found the recipe on Flick of a WhiskDonuts

The cub started by greasing the doughnut pan.

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Then she helped by mixing the dough ingredients.

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Watching Grandma DiDi measure the ingredients. In goes the vanilla.

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Eggs are so fun! Especially when Grandma DiDi cracks them super high and lets the egg slip out.

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“Grandma, what’s that?” The cub gets her first lesson in zesting!
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Time to add the flour. The cub was up for this task.

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The dough become too thick so Grandma DiDi took over stirring.

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Grandma DiDi shows the cub how to make a DIY pastry bag. The cub doesn’t know what to think…

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Grandma DiDI cut just one corner of the ziplock bag.

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And squeezes the dough into the doughnut baking sheet.  See Note*

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They are ready for the oven!

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While the doughnuts bake, the cub and Grandma DiDi make the icing. Of course, it’s lemon flavor! One of the cubs favorite flavors!

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After the milk and powdered sugar were added, the cub enjoyed the leftover powdered sugar. Yum, yum, extra yum!

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The doughnuts are ready and the cub dips them into the icing!

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And quickly sneaks a bite! Cub approved and such a special treat for a special girl!

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Happy Birthday, Cub!

Baked Blueberry Lemon Glazed Doughnuts

Recipe from Flick of the Whisk

Ingredients

For the doughnuts:
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola or vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp grated lemon zest
  • 1 cup plain greek yogurt
  • 2 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
For the glaze:
  • 2 cups powdered icing sugar
  • 1-2 tsp lemon zest
  • 7-8 tbsp fresh lemon juice or milk(or little of each depending on taste)
  • Optional: sprinkles(Cubs favorite!)

Directions

Make the doughnuts:
    1. Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
    2. In a large bowl, combine butter, oil and sugar and whisk until smooth and fluffy, about 2 minutes.
    3. Add in eggs, vanilla, lemon zest and yogurt and whisk until smooth.
    4. Add flour, baking powder, baking soda and salt, and stir until combined. Stir in blueberries. Batter will be thick.
    5. Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-3/4” wide (big enough for the blueberries to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
    6. Bake for 7-8 minutes until a toothpick inserted comes out clean. Let cool 10 minutes before removing from the doughnut pan to cool completely.
Make the glaze:
  1. In a shallow, medium bowl, combine sugar, zest, and 6 tbsp of juice or milk. Add an additional 1-2 tbsp of liquid if needed. You want your glaze to be thin enough to evenly coat your doughnuts, but thick enough that it will set and become dry to the tough.
  2. When doughnuts are completely cool, dip tops of doughnuts into the glaze and overturn so the glaze runs down the sides. Set aside for the glaze to set.

*Note: We purchased a mini doughnut pan and found that piping the dough into the little molds was difficult and that the blueberries were almost too big for the mini doughnuts. A larger doughnut baking sheet would work better.

Morning Glory Muffins

Morning Glory Muffins

When you are in a hurry, there is nothing better than having something readily available in the fridge or freezer to grab and go. These morning glory muffins are packed with fruit, veggies, fiber and protein to fuel your little cub through the morning.

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The cub began by helping add apples to the food processor.

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The cub doesn’t like loud noises so she held her ears while Grandma DiDi grated the apples and carrots.

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Time to add the dry ingredients to the bowl. This is the cubs favorite part.

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After stirring with her handy piggy spoon, she stops to smell the ingredients.

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The cub examines the grated apples and likes the texture. She takes a few handfuls and adds them to the bowl.

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But quickly realizes its easier to just dump them in.

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Grandma DiDi shows the cub how to scoop the honey out of the measuring cup. The cub is fascinated and giving the process her full attention.

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Grandma DiDi gave the cub a dried wild blueberry and had her guess what it was. The cubs first guess… a raisin!

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Such a big helper! The cub helps grease the muffin pan with avocado oil.

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And lastly scoops the muffin mixture into the greased pan. This is great for hand-eye coordination!

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Bake and you have these delicious wholesome muffins! Let them cool and eat or keep them in the refrigerator for about a week in an air tight bag. You can also wrap them well and freeze for 3 – 4 weeks.

 

Morning Glory Muffins

Ingredients

  • 1 cup oats
  • 1 cup flax meal
  • 1 1/2 cups whole wheat flour
  • 1 tsp salt
  • 3/4 tsp each baking soda and baking powder
  • 1 1/2 cup almond milk or your choice of milks
  • 1 tsp cinnamon
  • 1 egg beaten
  • 2 TBSP avocado oil
  • 2 TBSP molasses
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/3 cup yogurt
  • 1/2 cup chopped nuts (we used walnuts but choose what you want)
  • 1/2 cup sweetened coconut
  • 1 cup grated carrots
  • 1 medium sized apple grated (with skin)
  • 1 cup dried fruit of choice (we used Trader Joes wild dried blueberries)

Directions
(Makes 12 -15 muffins)

  1. Preheat oven to 350 degrees and grease regular sized cupcake tins well with butter or oil
  2. Put all dry ingredients in bowl and whisk together until well blended.
  3. Add milk, vanilla, honey, yogurt, molasses, coconut, grated carrots and grated apples and blend well by hand or in mixer.
  4. Beat egg with oil in a separate bowl and add to muffin mixture.
  5. Add chopped nuts and blend well.
  6. Pour into tins and bake 25 – 30 minutes until almost dry with toothpick test.

 

 

 

 

 

Apple Granola Bars

Apple Granola Bars

Kids are always looking for a sweet treat, so what better way to fill that craving then with one of these yummy apple bars. Low in sugar and high in nutrients! The cub thinks they are pretty great!

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But first, a cracker! Grandma DiDi recently took a trip to Boston to walk the Boston Marathon Jimmy Fund Walk that raises money for the Dana Farber center and their fight against cancer. While enjoying the city, she stopped in to the famous Eataly and couldn’t resist this cute apron for the cub. Thanks, Grandma DiDi.

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The cub helped by chopping up the apples for the apple sauce.

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Grandma DiDi showed the cub all the spices that needed to be added to the apple mixture. In went the apples, too.

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As always, we must stop and smell the ingredients. It’s part of what makes a great cook!

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Stir it up! Then, Grandma DiDi moved it to the stove to heat until the apples become mushy and soft.

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While the apple mixture heats on the stove, the cub works on the crust. To be honest, we didn’t add enough sugar to the first recipe and it was lacking in flavor, so we upped it and now it’s delicious. Nothing wrong with a little trial and error until your recipes are just right!

The cub added all the dry ingredients, plus jarred  apple sauce to form the crust. Once it forms, we transferred it to the baking dish.

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We used parchment paper under the crust to make clean up and serving easier. Grandma DiDi shows the cub how to press the crust into the bottom of the pan in a nice even layer.

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Over on the stove, Grandma DiDi mashed up the apple mixture and poured it over the crust. Spread it thin and it’s time to add the granola.

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We used Purely Elizabeth Granola, maple flavor, but you can use any granola you wish.

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After it baked for 20-25 mins, we allowed it to cool, then pulled it out of the pan with ease thanks to the parchment paper.

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Slice into squares and Voila! Easy and healthy and perfect for a grab and go breakfast or snack.

 

Apple Granola Bars

Ingredients

  • 4 Gala apples
  • 1 tsp cinnamon
  • 1 tsp of cardamom
  • 1 tbsp lemon
  • 1/2 cup jarred unsweetened apple sauce.
  • 1 c. almond flour
  • 1/2 gluten-free flour + 2 tbsp
  • 3 tbsp coconut sugar
  • 1 c. Purely Elizabeth Granola (We used maple walnut flavor)

Directions

  1. Pre heat the oven to 325 degrees and line the 8 X 8 pan with parchment paper so the bars can be easily lifted out of pan to make it a breeze to cut.
  2. Make the applesauce by washing, peeling and cutting up the apples and placing them into a saucepan.  Add the cinnamon and 1/2 tsp. cardamom and cook over low heat until soft and mash with a potato masher.  Add the lemon juice and let cool.
  3. Make the crumb crust. Mix Almond, gluten-free flour, salt, 1/2 tsp. cardamom and sugar into a bowl and mix well with 1/2 cup of jarred applesauce.
  4.  Once mixture becomes more like a dough, press into bottom of 8 X 8 pan.
  5. Pour apple mixture from pan over the crust.
  6. Sprinkle the granola over the top and cook for approximately 20 – 25 minutes.

Cool and cut into squares. Enjoy

Emoji Ice Cubes

Emoji Ice Cubes

Who doesn’t love an Emoji?! And better yet, when they are used to add wholesome ingredients to your little one’s diet.  The cub loves juice (preferably the extra sugary kind), so we thought it would be fun to make juice ice cubes that she could add to her water that didn’t have all the added preservatives and sugar!

Engaging a child’s senses is the key to discovery. Drawing a child’s attention to the five senses and discussing them increases their understanding of, and communication about, the world around them. These ice cubes engage four of the five senses. They smell like fresh fruit, they look fun with funny faces and turn her clear water different colors, they feel cold (brrr!), and taste delicious.

We made two kinds of ice cubes. Apple cucumber and beet strawberry.

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The cub started by washing the apple and the beet.

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Next up, we started chopping and prepping all the ingredients for the blender. She soon discovered how fun an apple corer can be and pushed extra hard to finish the job.

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Surprise! Look what’s left!

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With her Curious Chef (kid safe) knife, the cub cut up the cucumber. We’ve been practicing and it shows! She’s really getting the hang of it.

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We added the cucumber and the apple to the blender to mix. Puree until smooth.

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We decided to fill half the Koji Cool Moji ice cube mold with the cucumber and apple mixture and the other half with the beet and strawberry mixture.

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The cub couldn’t wait to drink the leftover cucumber apple puree. She left Grandma DiDi to cut the strawberries.

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Back to work! After gulping down her juice, the cub is ready to do her part by cutting the strawberries. Grandma DiDi peeled and chopped the beet and added it to the blender. Emery added the strawberries and they were ready to mix.

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Into the ice cube mold it goes!

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Leftover beet and strawberry mixture didn’t stand a chance with this girl! Gulp, gulp, gone! We popped the ice cube mold into the freezer and let them set for 2 hours.

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Once frozen, the cub picked her favorite faces to add to her water. Healthy and fun water – it’s a win/win!

 

Emoji Ice Cubes

 

Ingredients

  • Apple
  • Cucumber
  • Beet
  • Strawberry
  • Water

Directions

  1. Wash all fruit and vegetables well
  2. Apple and cucumber blend:
    1. Cube equal portions of apple and cucumber and place into the blender
    2. Puree until smooth and pour into ice cube trays
    3. Add water, if necessary
    4. Note: Cute ice cube shapes and designs will enhance the taste!
  3. Strawberry and beet blend:
    1. Peel and chop beet and add to blender
    2. Slice the strawberries into quarters and add to the blender
    3. Puree until smooth and pour into ice cube trays
    4. Add water, if necessary
  4. Freeze for two hours and enjoy!

NOTES:

Use the proportion of each fruit or vegetable that you feel will entice your child to consume it. For example, we used about 1/3 of the medium-sized beet (raw) with about 1 1/2 cups of strawberries. Beet is a strong flavor and we wanted the strawberry taste to be up front. Possibilities are endless when thinking up new combinations.

Other optional additions: Honey, agave, spices or herbs of your choice

 

Simply Granola (Crunchies)

Simply Granola (Crunchies)

Granola, also known as crunchies in our household, is a cub favorite. We top it on yogurt (plain Greek), a smoothie bowl, fruit or as cereal with milk.

We feel like granola has a bad rap. Many granolas in the grocery store are full of fat and calories because they are loaded with sugar and high fructose corn syrup. Making your own gives you the control to remove all the added sugar and stick to the good stuff – protein and fiber.

Grandma DiDi has been making her own granola for ages, oftentimes gifting it to friends and family. This recipe is not only great for kids, it’s also great for parents, and even better packed in a jar and given to a friend.

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We started by having Emery help measure out the dry ingredients and pouring them onto a baking sheet. This was extra exciting because we usually pour ingredients into a bowl. While she did that, we mixed together the oil, honey and vanilla and placed on the stove over low heat.

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After we poured the oats, seeds, nuts, wheat germ and dry milk on the backing sheet, we had to pause for a “Hooray” on our Learning Tower. This tower has completely changed the way we interact with the cub in the kitchen. It allows her to feel involved and in return, she’s grown confidence and a palate in our kitchen. We HIGHLY recommend you get one!

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Back to cooking… hand your little cub a spoon and have them gently stir the ingredients. While they are stirring, gather the spices to add to the mix. The Kitchen Cub takes this step very seriously.

Granola 4Children learn about the world through their senses, so don’t forget to stop and smell the spices.

Granola 5After all the dry ingredients are stirred together, stir the wet ingredients from the stove over the dry ingredients. Talk your cub through this step and remind them that what’s on the stove is hot and shouldn’t be touched. They can watch, but can’t touch. Ouch, HOT! Grandma DiDi mixes it all together and pops it in the oven to toast! Yum!

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Golden and delicious. After it has cooked for 3 mins, remove, stir and re-spread. repeat this step 3 times. It should cook approximately 10 minutes in total.

Granola 10It’s still hot, but Grandma DiDi added the dried fruit and mixed it together. Remember to tell your cub they can’t touch. They will burn their paws on the baking sheet!

Granola 11We poured it over some plain Greek yogurt and added blueberries. Bon Appetite! Speaking of Bon Appetit, this recipe was adapted from their granola recipe.

 

Simply Granola (Crunchies)

Ingredients

¼  cup canola oil/or coconut oil
¼  cup maple syrup(pure)*
1 tsp vanilla extract
2 cups rolled oats(not instant)
1/3  cup Pepitas*
1/3  cup  walnuts chopped*
½ cup raw almonds* – sliced or slivered
¼ cup wheat germ/or flax meal
¼  cup nonfat dry milk
2 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cardamom
Pinch of cloves
1 cup dried fruit *

Optional add ins: sweetened or unsweetened coconut, chia seeds, hemp seeds, etc.

Directions

  1. Preheat oven 325 F.  
  2. In a small saucepan combine oil, syrup, honey and vanilla.  Stir over low heat until combined, about 1 – 2 minutes. Set aside.
  3. Combine oats, seeds, nuts, wheat germ, dry milk, and spices directly on a large baking sheet.  Pour the wet mixture over the dry mix and mix until uniform.   Spread evenly in pan.
  4. Bake for 3 mins, remove, stir and re-spread. Repeat this step 3 times. It should cook approximately 10 minutes in total. WATCH it closely, it can burn easily.
  5. Remove from oven and mix in fruit and any of the other optional ingredients you’d like to add. Let cool.

*Nuts – substitute any you like  

*Fruit – I prefer orange flavored cranberries but anything works

* Sweetening agents can be changed or eliminated – experiment what works for you.   Original recipe had both honey and maple. 

Quinoa Breakfast Cookies

Quinoa Breakfast Cookies

Hello there – if you are reading this, thanks for checking out our new blog – The Kitchen Cub. Our hopes are to share kid-friendly recipes, cooked with love by our little cub. We have found that getting her into the kitchen has helped expand her palate and makes prepping meals a little easier. We’ve all had the stage-5 clinger right when you begin to prep dinner. Giving your little cub a task like smashing, washing or stirring will keep them busy while you prepare the rest of the meal.

These Quinoa cookies have been a family favorite for years. We keep them in the freezer at all times (They stay fresh longer in the freezer). They are the perfect way to give your kids a wholesome meal or snack packed with protein. Let’s dive in to the recipe.

 

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For starters, we had her smash the bananas with a potato masher on a plastic plate. The flat surface made it easer for her rather than putting it in a bowl. She really enjoyed this task! While she smashed, we prepped the rest of the ingredients.

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After mixing all the dry ingredients in one bowl and wet ingredients in another, we had her help up stir the two together. We took turns and she appreciated watching how we did it and then tried to master her stir when it was her turn.

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Meet the Cub’s Grandmother, DiDi. She’s been cooking in the kitchen since she was a little girl. From generation to generation, our family has always had a love of cooking. Grandma DiDi is a fantastic cook and we know with her love and guidance, the Cub will be too!

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After all the wet and dry ingredients were blended, she added dried blueberries. Most went in the bowl, but some went in her mouth! All good chefs must taste their creations. If you don’t like blueberries, you can try any dried fruit!

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Next came the slivered almonds. Measuring out the amount in her easy-to-hold measuring cups and pouring them in was lots of fun. Stir them all together and it’s time to bake the cookies.

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Any large handle spoon will help your cub scoop the dough onto the cookie sheet. This step will not be pretty, but guide them and take turns when needed. We talk about how the cookies are going to bake in the hot oven and come out as perfect delicious cookies! It always brings so much excitement to her face.

Quinoa 1 Last but not least, eat one! These yummy breakfast cookies are the perfect on-the-go meal or snack, packed with protein and are free of refined sugar. Enjoy!

 

Quinoa Breakfast Cookies

Ingredients

1 cup whole wheat flour
½ cup quinoa flour
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
1/3 cup coconut oil
2 very ripe bananas (freeze old ones and thaw before use)
¼ cup pure maple syrup
2 large eggs
½ cup chopped fresh dates
1 tsp vanilla extract
½ tsp almond extract
1 cup quinoa, cooked and cooled
1 cup old-fashioned oats
1 cup dried blueberries or or any dried fruit
½ cup slivered almonds

Directions

  1. Preheat oven to 375 degrees
  2. Cook one cup quinoa and let cool – see quinoa box for directions.
  3. While quinoa cools, whisk wheat and quinoa flour, salt, baking powder and baking soda in medium bowl.
  4. In a separate bowl, mix together coconut oil, maple syrup and bananas until fluffy. Add eggs and vanilla and almond extracts, stir until pale.
  5. Mix flour mixture into wet ingredients, half at a time.
  6. Once all the flour is blended, stir in quinoa, oats, blueberries, dates and almonds.
  7. Spoon 2 tbsp portions of the dough onto a non-stick cookie sheet.
  8. Bake cookies 15– 20 minutes.
  9. Transfer cookies to a rack to cool.
  10. Keep cookies fresh in an air-tight container in the refrigerator for up to a week or freeze for up to a month.