Kids in the Kitchen

Junior Chefs’ Best Cookies – GF, DF, Low Refined Sugar

Kids in the Kitchen Series

It is no secret that I enjoy having children in my kitchen. I love being a part of their eagerness and excitement when I suggest that we do some baking together. Today, we were presented with a different type of baking challenge. Their grandfather requested cookies that included some of his most favourite ingredients. Additionally, we had to consider several dietary restrictions: the cookies had to be healthy, gluten-free, dairy-free and low in refined sugar. Together we came up with a delicious cookie recipe that the children appropriately named, “Junior Chefs’ Best Cookies.” Skip to Recipe

Junior Chef's Best Cookies | urbnspice.com

Junior Chef’s Best Cookies are Gluten Free, Dairy Free and Low Refined Sugar and delicious!

Baking is a great opportunity to teach children all about measurements such as fractions, weight, volume and calculating yield. These are skills that they need to learn and it sure is a fun way to create memories that will last a lifetime.

“Always eat something that the farmer grows as part of your snack” was the standing rule that we had with our daughters and now that same rule applies to our grandchildren. Okanagan apricots are in season. We really enjoy this fruit, which is juicy and sweet and always creates a drippy mess on our fingers. The rewards for eating what the farmer grows are these delicious healthy cookies! How great is that?…

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Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream with Dark Cherry Vanilla Compote

By Denise Pare-Watson 14 Comments

Kids in the Kitchen Series

Cherries are in season in the Okanagan and there are so many ways to enjoy them. I could only eat so many raw cherries, and I needed to expand my repertoire of ways how to use these beautiful cherries. With that in mind, I have been playing with recipes for cherry compote, cherry cordial, cherry Danish and the featured recipe, Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream | urbnspice.com

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and Dark Cherry Vanilla Compote

There are members of my family who are dairy intolerant; so I developed my own version of a dairy-free dark cherry ice cream. One option is to use coconut milk for a dairy free alternative because it provides the same texture and creamy mouthfeel that an ice cream base made with cream would provide. Full Fat Coconut milk is quite expensive when compared to the cream that is used in regular ice cream. Therefore, for a number of reasons, I have used bananas to supplement the base mixture. Bananas add flavour and a natural sweetness to the base and are a more economical way to make dairy-free ice cream rather than using only coconut milk.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream

It is interesting to note that when bananas are utilized as a major ingredient in dairy-free ice cream, it is called “Nice Cream.” The term ‘Nice Cream’ has become a common culinary term. “Nice Cream” is defined by the process of puréeing or blending chunks of frozen bananas into a soft style ice cream. While I enjoy the smoothness of this frozen dessert, it does not hold up well when you serve it. The addition of coconut milk creates a much more stable velvety texture with a delicious creamy flavour. When chopped dark cherries are added, this dairy-free frozen treat is taken to a new level. I have included almond extract in the ingredients because it pairs so well with cherries (omit for nut allergies).

There is one ingredient that you might not expect in this dairy-free ice cream and that is gelatine powder. Gelatine helps with the texture of this dairy-free ice cream, which can often be as hard as a puck due to the lack of fat and sugar. CHEF’S NOTE: Granulated sugar is often used in ice cream recipes because it does not freeze and keeps the ice cream from over crystalizing. You can use any type of sugar (granulated, liquid sugar such as maple syrup, honey, etc.). Sugar unquestionably gives the ice cream a more familiar texture. As Julia Child said, “Everything in moderation – including moderation.” It is really all about balance in everything that you eat. As frozen desserts go, a small portion of this ice cream treat is a healthier and enjoyable dairy-free option. Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream is also gluten-free, egg-free, refined sugar-free and nut-free (if you omit the almond extract).

Typically, I will have lots of cherries left over, so I also want to share with you a recipe on how to make a delicious Dark Cherry & Vanilla Compote that is ready in less than five minutes. Dollop a spoonful of this compote on top of a serving of Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and you will have your guests and family coming back for seconds as this delicious compote goes so well with the Nice Cream….

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The Ultimate Sunflower Butter Breakfast Bars – Gluten Free, Dairy Free, Nut Free, Egg Free, & Refined Sugar Free

By Denise Pare-Watson 1 Comment

The very reason that these Ultimate Sunflower Butter Breakfast Bars were created was due entirely to another recipe I was updating for Nut Butter and No-Nut Butter Cookies. I had been experiment making Sunflower Seed Butter – let’s just say that resulted in an interesting reaction. You can read my Funny Sunflower seed butter story in this post.

The moral of the story is: good things happen to those who are determined. I was very pleased with the outcome with my recipe for Sunflower Butter and also my bonus sunflower butter crumbles that resulted from trial and repeat. In addition to these Ultimate Sunflower Butter Breakfast Bars, stay tuned for Coconut Orange Pudding with Sunflower Butter Crumble garnish – another Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar-Free dessert.

Sunflower Butter Bars

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Holiday Cookie Roundup by Food Bloggers of Canada

By Denise Pare-Watson Leave a Comment

RECIPE ROUNDUPS

Recently, the Food Bloggers of Canada had a call-out for Holiday Cookies. You are going to have fun with this recipe roundup of 40 cookies. I am thrilled to say that one of my cookie recipes was chosen as part of this Holiday Cookie Roundup. I had a bit of food fun in the kitchen with a very young child and he was thrilled to help out the colourful Vanilla Bean Poppers – Holiday Food Fun Variation. I hope you will enjoy browsing through this roundup of amazing cookies from Food Bloggers of Canada and have some fun baking this holiday season. Please visit the bloggers and tell them how much you enjoyed their recipes.

You want cookies? We've got cookies! 40 different kinds in our FBC Holiday Cookie Guide – 40 recipes from classic…

Posted by Food Bloggers of Canada on Saturday, December 10, 2016

Here is a photo of the Vanilla Bean Poppers – Holiday Food Fun Variation. Bake with a young helper – believe me, you will have just as much fun as the little one. I give you step by step details in the recipe.

Vanilla Bean Poppers - Christmas version | urbnspice.com

Lay the cut Vanilla Bean Poppers on their side on a parchment lined tray and bake according to the directions given in the recipe below

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Vanilla Bean Poppers

By Denise Pare-Watson 4 Comments

The Inspiration of Urb’n’Spice Series

This is a recipe that I had so much fun creating. My challenge was first, to come up with a cookie using cream cheese, and second, a cookie that could also be made gluten-free, if necessary, without any difference in appearance or quality. Cream cheese makes any baked item very tender and rich tasting, so I knew that this was going to be a good cookie. I also liked the idea of making cookies so tiny that they could be mistaken for candy drops. Eureka! Success! Everything I wanted to achieve in my little cookie challenge became a reality – my little cookies became so popular that I was confident entering my recipe into a competition for edible gifts. I call the cookies Vanilla Bean Poppers because they are delightful delicate little cookies that are so irresistible you will keep popping them in your mouth – literally!

These cookies are lots of fun to make with children. Even very young children will love helping you roll the dough into long rope-like snakes before you cut them into small pillows or balls. The little ones will love giving these cookies to their teachers. I also make tons of these teeny, tiny cookies during the holiday season and put them in pretty jars or beribboned cellophane bags to give away as hostess gifts. And, for further food fun, I made variations of the same cookies: Urb’n’Spice Rainbow Poppers and Vanilla Bean Poppers – Holiday Food Fun Version.

Urbnspice Vanilla Bean Poppers

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Bannock – Have you tried it lately?

By Denise Pare-Watson 4 Comments

Kids in the Kitchen Series

Have you made Bannock lately? Do you know what you are missing? Bannock is a variety of fry bread. It originated in Scotland and was passed on to the Indigenous Peoples of Canada by the Scottish fur traders. Historically, bannock was cooked over an open fire in a cast iron pan or in front of a campfire on a stick. When I was first shown how to make this traditional bread, I was taught to wrap the dough around a stick. The stick was then placed in the ground near the fire, and the heat from the fire would bake the bannock in just a few minutes. It is one of my favourite childhood memories that I enjoy sharing with children.

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Best Ever Banana Muffins

By Denise Pare-Watson Leave a Comment

Kids in the Kitchen Series

I have been making these Best Ever Banana Muffins for so many years now that I know the recipe by heart. What does this tell you? It tells you that this Best Ever Banana Muffin recipe will become a family favourite in your household, too!

My little daughters helped make these often…(sometimes with surprising results). Like the time the baking soda perhaps found its way into the mixing bowl a few too many times and our muffins tasted mighty soapy. Or the time that we forgot the baking powder and they ended up a little on the flat side.

Baking with children is always an adventure and one that I would not have missed for the world. We look back on those times with fond memories and now have carried it into another generation with grand kiddies. They enjoy it just as much as their mommas did.

The Best Ever Banana Muffins are Gluten Free, Dairy Free, Nut Free and Refined Sugar-Free

BEST EVER BANANA MUFFINS

CHEF TALK: This gluten-free, dairy-free, nut-free and refined sugar-free muffin recipe can be made quickly and easily and it is a great way to use those over-ripe bananas. You will notice that I suggest a range for the amount of sugar in the ingredients. If you use very ripe bananas, they should be sweet enough to reduce the sugar in the muffins. I use 1/2 cup raw plantation sugar or coconut sugar and I find the muffins are perfectly sweetened. In the photograph above, I used a mini muffin tin that has 24 individual wells. This recipe made 21 mini muffins in my particular mini muffin tin. When I make gluten-free muffins, I prefer making them on the small side, which is perfect for children’s lunches, after-school snacks or for eating warm from the oven.

BEST EVER BANANA MUFFINS

YIELD: 12 large muffins or 21 – 24 mini muffins (depending on your mini muffin tin)

INGREDIENTS:

3 large bananas, ripened (1 cup mashed bananas)
1/2 – 2/3 cup granulated raw cane sugar, coconut sugar or granulated sugar
1 egg, room temperature, slightly beaten
1 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon banana extract, optional
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups gluten-free flour blend (or all-purpose flour)
1/3 cup melted coconut oil (or melted unsalted butter)

METHOD:

Preheat the oven to 375o F (350°F if using a convection oven).
Prepare the muffin tins: Line the muffin tins with muffin papers. CHEF TIP: To remove the paper from the muffin without leaving most of the muffin behind, spray the muffin papers lightly with pan spray.
in a medium-sized bowl, mash the bananas thoroughly.
Add the sugar, slightly beaten egg and extracts to the bowl with the bananas.
Add the melted butter. CHEF TIP: Whisk a bit of the banana mixture into the melted butter first to make it easier to add it to the rest of the bowl.
Sift the dry ingredients together and mix just until moistened.
Scoop into the muffin cups.
Bake for 20 minutes for the large muffins and 12 – 15 minutes for the mini muffins or until golden in colour.

Optional: Sprinkle a little sugar on top of the muffins before baking to achieve a crunchy topping.

The Best Ever Banana Muffins – Gluten-Free, Dairy-Free, Nut-Free and Refined Sugar-Free

CHEF TIP: Did you know that you can scoop muffin batter ahead of time and bake the next morning? This was done all the time in my workplace at the golf course where multiple dozens of muffins of several varieties were required for early tee-off events every week. Scooping the muffins the night before meant that I could hit the ground running the next morning, and sprinkle toppings on the muffins while the ovens were preheating.

Best Banana Muffins Ever can be scooped ahead of time and refrigerated overnight

Best Banana Muffins Ever: Kids in the Kitchen | urbnspice.com

Best Banana Muffins Ever: Kids in the Kitchen love helping to sprinkle the muffins with streusel topping

Best Ever Banana Muffins: Topping with a little streusel for a change | urbnspice.com

Topping with a little streusel for a change is always welcome, especially when little ones are helping you

Best Ever Banana Muffins with a little streusel topping

Here is a simple streusel topping that you can sprinkle on top of your Best Ever Banana Muffins, or any other muffin, for that matter. Enjoy!

STREUSEL TOPPING

YIELD: approximately 2 cups of streusel topping (I freeze the extra streusel topping to sprinkle on crisps, cobblers, muffins, quick bread, etc.)

INGREDIENTS:

1 1/2 cups All Purpose Flour or Gluten Free Flour Blend
1/2 cup Brown Sugar, firmly packed
1/4 teaspoon ground Nutmeg
1/2 cup Butter, soft

METHOD:

Combine the dry ingredients and blend together.
Add the butter, mixing with your fingers until you achieve a crumbly mixture.
Sprinkle on top of the muffins and bake according to instructions above.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Prepare Your Pans
Gluten-Free Flour Blends
Vanilla Extract
Extracts
Oven Temperature Accuracy
__________

Other Urb’n’Spice Posts You Might Enjoy:

Baking Dilemmas and The Fix

Good Morning Cranberry-Coconut and Carrot Gluten Free Muffin

Making Sense: Baking Powder vs. Baking Soda

Roast Your Nuts!

If you make this recipe for Best Ever Banana Muffins – Gluten Free, Dairy Free, Nut Free and Refined Sugar-Free a try, please leave me a comment below. Send me baking with your children in your kitchen.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

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Italian Almond Macaroons

By Denise Pare-Watson Leave a Comment

In my recent post called Gluten Free Tips and Techniques, I answered many questions regarding ideas for gluten-free salads, entrees, appetizers and of course, desserts. I also included this particular recipe for Italian Almond Macaroons and felt that this recipe deserved a separate recipe page of its own. It is one of my go-to cookies to make when I am looking for a crunchy cookie to serve with something creamy like crème brulée or Sabayon. These delicious cookies are Gluten Free, Grain Free and Dairy Free Cookies, therefore fit many categories of desserts for guests with dietary restrictions. They were so popular, in fact, customers were waiting for them to come out of the oven at an organic bakery where I worked. I hope you like them, too!

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Dark Chocolate Truffles

By Denise Pare-Watson Leave a Comment

What do you do with a bit of leftover dark chocolate ganache? Make Dark Chocolate Truffles, of course! You can make these truffles in a snap and they make wonderful hostess gifts and they are also great additions to a cookie plate. Besides, they are fun to make and a great activity if you have children helping in the kitchen. There is no complicated tempered chocolate dipping with this recipe – the outside of the truffles are covered easily in Chocolate Vermicelli. Anyone can make these – give them a try!

: Truffles are easy to make

A ganache filling can be used for many things, including making truffles. Other uses include top brownies or squares; layer in between a crumb crust; sandwich in between cookies or macaroons. I have used ganache to coat a cake and spread on a cake as a frosting. In other words, ganache is extremely versatile, so making a little extra is a good thing. You can freeze ganache in an airtight container or an airtight sealed bag using a food sealer.

: Closeup of Chocolate Vermicelli Coating

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Rainbow Poppers

By Denise Pare-Watson Leave a Comment

Thinking outside the box is not an unusual past time for me when it comes to creating fun recipes. In December, the idea for Vanilla Bean Poppers came into my head when Real Women of Philadelphia – Canada announced an intriguing contest for Recipes for Edible Gifts. Rainbow Poppers is a variation of the recipe I submitted called Vanilla Bean Poppers.

Instead of making ropes and cutting (like gnocchi), I separated the cookie dough into smaller portions, added food colouring (I used Wilton Gel Icing Colours, as I find that the colours stay vibrant once the cookies are baked). I explain this further in the steps of the recipe below.

In the photo above, you will notice that the technique is just a bit different than making the vanilla bean popper ropes. In the rainbow poppers recipe, make several coloured ropes and join them together, rolling to smooth them into a colourful cylinder, chill and cut into disks, bake and enjoy. Follow along step by step in the recipe for Vanilla Bean Poppers provided below.

RAINBOW VANILLA BEAN POPPERS

INGREDIENTS

1 cup unsalted butter, room temperature
1 – 8 oz. package Original Cream Cheese, softened to room temperature
2/3 cup icing sugar, sifted
1 1/2 cups all-purpose flour (or gluten-free flour alternative)
1/4 cup cornstarch
1 teaspoon vanilla bean paste
1 dash fine salt
2 cups icing sugar, sifted (for coating the cookies)

METHOD

Preheat the oven to 325^oF.
In a mixer with a paddle attachment, cream the butter, cream cheese and 2/3 cup icing sugar until light and combined.
Add the vanilla bean paste and mix to combine.
Combine the flour, cornstarch and salt together. With your mixer on low speed, add these dry ingredients to the creamed mixture and mix just until they are combined.
Remove equal size pieces of dough from the mixer. For each individual piece of dough, add food colouring to your taste. Roll each coloured piece of dough into ‘snakes’ about 1/4 to 1/2 inch in diameter.
Once you have all of the colours you want for your rainbow cookies, place the coloured snakes together lengthwise and start to roll them together. You might have to cut the larger rope into sections in order to get the colourful cylinders of dough to a circumference that will be small enough to cut into 1/2 inch (or less) cookies. (Remember, these are tiny cookies – the tinier the better). With a sharp knife, cut the dough into 1/4 to 1/2 inch or smaller coin-sized pieces.
Place these tiny pieces of coin size dough on a parchment-lined baking sheet. The cookies do not spread, so you can place them fairly close together.
Chill the tray of prepared cookie dough for a few minutes in the refrigerator. CHEF TIP: I find that most cookie doughs benefit from a chill in the refrigerator before baking. It helps the cookies to retain their shape. Try this the next time you make chocolate chip cookies.
Bake in the preheated oven for 12 – 15 minutes, depending on the size of your tiny pillows or balls (for example, the recipe on the Kraft Canada website indicates baking for 25 to 28 minutes for 1/2 inch cookies). The bottoms of the cookies should just start to turn a very lightly golden and will feel firm.
Place the colourful rainbow cookies in a decorative container or jar, label and decorate with ribbon. Give them to your favourite someone.

LEARNING TIPS:

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

Creaming
Oven Temperature Accuracy
Vanilla Extract
__________

More Urb’n’Spice Cookie Fun:

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variations

My Dee’s Old Fashioned Oatmeal Coconut Cookies

Italian Almond MacGluten-FreeGluten Free Cookie

Urb’n’Spice Chocolate Cookbook Series – Cookies, Brownies and Squares

As you can imagine, the possibilities are endless! What shall I create next?

As always, if you give this recipe for Rainbow Vanilla Poppers a try, please come back and leave me a comment below with your feedback.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media:

Urbnspice Facebook Page

Urbnspice is on Twitter

You will find lots of fun boards on Pinterest

I am also on Instagram

Please follow and like us:

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Kids in the Kitchen

Kids in the Kitchen Series

Kids in the Kitchen Series

RECIPE ROUNDUPS

The Inspiration of Urb’n’Spice Series

Kids in the Kitchen Series

Kids in the Kitchen Series

BEST EVER BANANA MUFFINS

BEST EVER BANANA MUFFINS

STREUSEL TOPPING

RAINBOW VANILLA BEAN POPPERS