OF FAMILY-FRIENDLY COOKBOOKS
FOR NATIONAL BAKING MONTH
Forget the sourdough bread for now. This scrumptious roundup of family-friendly cookbooks for National Baking Month is meant to tempt you and your children to get cooking together! Start with recipes from Chef Junior, move onto Clean Treats for Everyone and then delight in the deliciousness of Now for Something Sweet.
Five young authors prove that kid’s food doesn’t have to be bland and boring in Chef Junior: 100 Super Delicious Recipes by Kids for Kids! And they cover it all: breakfast, lunch, dinner, snacks, desserts, and drinks. The creators range in age from twelve to fifteen, however, the cookbook is suitable for middle graders on up—adults, you will learn from this too! The authors’ definition of “real food” is awesome: “An easy rule of thumb is that if something doesn’t have ingredients, but IS an ingredient (one thing), it is generally healthy for you.”
After some “how-to” instruction, tasty recipes follow, thoughtfully flagged with skill level (easy, moderate, advanced). Because chocolate happens in our household, Mug Brownies were our eleven-year-old daughter’s first choice. Dark chocolate, cashew butter, honey, apricot preserves (or more honey), unsweetened cocoa powder, eggs, vanilla, salt, and baking soda come together, producing yummy brownies baked in six oven-safe coffee mugs. Thoughtful ingredients such as the preserves and cashew butter elevate this brownie to something special.
The second recipe tried was Strawberry Cheesecake. Both the crust and filling have only four ingredients each, making this recipe a snap. It received another thumbs-up from the family.
Savory recipes we want to try include Oven Pancake (one-container cooking = less dishes!), Egg-Drop Soup (why have we never made this?), Super-Quick Gravy (because my gravy skills are lacking), and gluten-free Blender Bread. There are also plenty of recipes that use meat, so browse and let your young chef spoil you with a delicious dish.
*The authors are between the age of 12 and 15 and hail from various states in the US (California, Florida, and Michigan), as well as Canada.
CLEAN TREATS FOR EVERYONE:
Healthy Desserts and Snacks Made with Simple, Real Food Ingredients
by Laura Fuentes
(Quarto/Fair Winds Press; $ 24.99)
Laura Fuentes’s delicious cookbook, Clean Treats for Everyone, gives parents a way to provide healthy snacks for kids using real-food ingredients. Known for her successful MOMables.com and her Family Kickstart Program, Fuentes is a pro at focusing on whole-food family nutrition. This cookbook contains over-fresh and no-bake treats, plus warm drinks, smoothies, and frozen drinks. Clear coding shows which recipes are vegan and which ones omit gluten, dairy, eggs, or nuts. What’s never omitted is kid-approved deliciousness.
While there were many baked treats I couldn’t wait to try, I wanted a quick fix and dove right into making a Matcha Green Tea Frappuccino because I’m all about frozen drinks, no matter the weather. Creamy coconut milk perfectly balanced the matcha’s vegetal notes.
I also made the Coffee Popsicles using coconut milk, instant espresso powder, dates, vanilla extract, and salt. They tasted like a latte on a stick—only better! For kids, swap in decaf.
A two-ingredient recipe that quickly became a must-have in our household was the Homemade Magic Shell. Dark chocolate chips and coconut oil make this magical because it’s no hassle and you know exactly what’s in it. If you’re a label-reader, you’ll know how I feel about the “why are they in there?” list of ingredients found in many foods. This cookbook demonstrates that simple and clean can’t be beat!
NOW FOR SOMETHING SWEET:
Monday Morning Cooking Club
The four fabulous women behind Monday Morning Cooking Club have a delectable new Jewish cookbook out called Now for Something Sweet—a title that called to the sweet tooth in me. If you don’t know these ladies, the sisterhood (formed in 2006) is comprised of Lisa Goldberg, Merelyn Frank Chalmers. Natanya Eskin, and Jacqui Israel. Their mission is “to uncover, to persistently test and tweak, and to preserve the many sweet recipes entrusted” to them over their years of collecting. And the results are awesome!
Though I have a long list of recipes I want to try, the one I started with was Hanna Geller Goldsmith’s Chocolate Meringues. Five simple ingredients—dark chocolate, egg whites, salt, caster (superfine) sugar, and vanilla extract—transform into you-can’t-eat-just-one meringue mounds. Bite through the crisp crust for a fudgy middle. These meringues are a step above and will become a welcome addition to my lineup of recipes. Next on my list? Debbie Levi’s Romanian Malai (Polenta Cheesecake), then, for a savory break Leah Koenig’s Onion Pletzels, described as a cross between an onion roll or bialy and a focaccia
I appreciate the specificity of the recipes, reminding me that much of baking is a science. Technical sections like Kitchen Notes (why they use unsalted butter or how to melt chocolate) are balanced with a lovely information about many of the people who contributed the recipes. At the end, in addition to the alphabetically organized index is one sorted into categories: dairy free, gluten free, and for Passover. This at-a-glance reference is truly a time-saver.
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