Autumn is in the Air: Time to Turn on the Oven and Bake a Cake

Posted on September 19, 2011 by viviankirkfield

I love the fall…cool crisp mornings and warm sunny afternoons.

Here in Colorado, the aspen leaves will be turning to gold, while back in New England where my daughter and her family live; the maples will be wearing flaming headdresses of scarlet, crimson and purple.

Many parents will be helping their children plan their Halloween costumes and decorate the house with pumpkins and sheaves of autumn wheat and Indian corn. Years ago, our local library had an annual pumpkin-painting contest and all of my children looked forward to choosing the “perfect” pumpkin to decorate and enter…hoping to win the coveted first place prize ribbon.

As the weather cools down, many of us start getting out the muffin pans and cookie sheets in preparation for holiday baking. I encourage parents to include their children in meal preparation…and holiday baking is an especially fun time to have your kids in the kitchen. If you are looking for simple child-friendly recipes, you’ll find dozens of them in my book, Show Me How!

Here’s a wonderful recipe for Carrot Cake that doesn’t appear in the book. It’s special enough for festive occasions, but simple enough so that young children can help.

The best thing about this cake is that it is very nutritious (one pound of carrots in each cake) and easy on the digestive system. I recommend it for anyone who suffers from IBS or GERD problems.

CARROT CAKE

You will need: 1½ cups flour, ¾ cup sugar, 1½ tsp baking powder, ¾ tsp baking soda, 1 tsp cinnamon, ¼ cup brown sugar, 1 egg beaten, ½ cup canola oil, 1 tsp vanilla, zest of 1 orange, 1 pound baby carrots grated, ¾ cup pineapple chunks with juice (about ½ cup), 2 bowls, 1 Bundt pan lightly greased, blender or food processor.

Mix in large bowl: flour, sugar, baking powder, baking soda and cinnamon.
Mix in another bowl: brown sugar, beaten egg, canola oil, vanilla, orange zest.
Use a blender or food processor to grate the carrots and add the pineapple chunks and juice and blend until fairly smooth.
Add the carrot/pineapple mixture to the brown sugar/egg mixture and stir well till blended.
Add this to the flour mixture and stir gently but thoroughly..
Pour/spoon into lightly greased Bundt pan and bake at 350 degrees for 1 hour.
Remove from oven and place on wire rack to cool. After 30 minutes or so, turn upside down on a serving plate and allow the cake to continue cooling.
For storage, cover with plastic wrap and keep in the refrigerator up to one week.

For parents who are local to the Colorado Springs area

PLEASE SAVE THE DATE

STAYING HEALTHY

THIS SCHOOL YEAR!

SHOW-ME-HOW STORY-TIME PROGRAM

Saturday, September 24, 2011

12 to 12:45pm

Family Christian Store: 7165 N. Academy

719-598-1500 to RSVP

Or email vivian@positiveparentalparticipation.com

Bring your young children and listen to a story
Help your child make a simple craft project
Get a free flyer: Have a Healthier School Year

Vivian Kirkfield is a local author, former kindergarten and Head Start teacher and mom of three. Her parenting program and award-winning activity book for ages 2-7, Show Me How! Build Your Child’s Self-Esteem Through Reading, Crafting and Cooking, has helped thousands of parents build self-esteem, develop pre-literacy skills and create a stronger parent-child connection.

Make-A-Meal Monday: Holiday Treats for Easter and Passover

Posted on April 18, 2011 by viviankirkfield

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Right now, we are in the middle of two important week-long religious celebrations…for Christians, there is Easter which is next Sunday, but the entire week has significance as yesterday was Palm Sunday and Thursday is Maundy Thursday and Friday is Good Friday. For those of the Jewish faith, there is Passover, which starts tonight with the first Seder and continues for an entire week. For more detailed information about either of these holidays, you can go to http://www.infoplease.com/spot/easter.html.

I thought it would be fun to see if I could find a recipe from my book for parents of preschoolers that would be appropriate for each of these important celebrations. When you invite your child to help with food preparation, you help build their self-esteem. It is also a wonderful way to teach young children about holidays and traditions that are important for your family.

CHILD-FRIENDLY NOODLE APPLE CASSEROLE

Here is a really simple recipe that is similar to Noodle Kugel, a delicious treat enjoyed by many during Passover week.

You will need: 4 cups cooked wide noodles, 2 eggs, ¼ cup honey, ½ tsp cinnamon, 1 cup grated apple, ½ cup raisins, 1 Tb margarine or butter, a large bowl and a 2-quart greased casserole dish.

1. In a large bowl, combine eggs, honey and cinnamon and beat well.

2. Stir in apples, raisins, noodles and butter.

3. Pour into a greased casserole dish, cover with aluminum foil and bake at 400 degrees for 30 minutes.

4. Be careful when you pull away the aluminum foil…there may be a lot of steam!

5. Makes 4 lunch-size servings or many more side dish, snack or dessert servings.

CHILD-FRIENDLY HOT CROSS BUNS

This simple recipe forgoes yeast and uses muffin tins…so easy and delicious; you’ll want to enjoy it all during the year, not just at Easter.

You will need: For the buns: ½ cup orange juice, ¾ cup seedless golden raisins, 2 cups flour, 1 Tb baking powder, 2/3 cup granulated sugar, 1 tsp cinnamon, ½ cup milk, 1/3 cup canola oil, 2 eggs, 2 tsp vanilla extract, zest of 1 orange, 3 mixing bowls and a 12-cup greased muffin tin. For the icing: 1 cup confectioner’s sugar, 1 Tb orange juice.

1. Combine orange juice and raisins in a micro-wave safe bowl and micro-wave on high for 1 minute.

2. In another bowl, whisk together the flour, sugar, baking powder and cinnamon.

3. In a smaller bowl, whisk together milk, oil, eggs, vanilla and orange zest.

4. Add the milk mixture and the raisin mixture to the flour mixture and stir until just moistened.

5. Spoon the batter into the prepared muffin cups and bake at 400 degrees for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean and dry.

6. Remove the muffin tin from the oven and cool for 5 minutes before placing the muffins on a rack to cool completely.

7. When the muffins are completely cool, prepare the icing (in a small bowl, mix confectioner’s sugar and 1 Tb orange juice until smooth) and drizzle on top of each muffin to form a cross.

Please stop by tomorrow…and don’t forget that THE HOPPY EASTER EGGSTRAVAGANZA GIVEAWAY BLOG HOP starts here on Wednesday…and at over 200 other blogs. You will be able to enter to win a copy of Show Me How! Build Your Child’s Self-Esteem Through Reading, Crafting and Cooking and then hop over to the other blogs to enter their giveaways.

Make-A-Meal Mondays: Child-Friendly Veggie-Loaded English Muffin Pizza

Posted on April 11, 2011 by viviankirkfield

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Some things just go together.

Peanut butter and jelly.

Children and buckets of sand to make sand castles.

A good movie and a bowl of popcorn.

A good book and a comfy corner.

When it comes to finding things that children like to eat, you can’t go wrong with PIZZA.

I remember when my children were young, English Muffin Pizza was a hand’s down favorite and it was so simple to make, they were able to help me with the preparation.

Here is a really HEALTHY version of this family favorite.

CHILD-FRIENDLY VEGGIE-LOADED ENGLISH MUFFIN PIZZA

You will need for each serving: 1 English Muffin, 2 Tb fresh diced tomato, 2 Tb fresh diced green pepper, 1 Tb fresh diced onion, 1 Tb small broccoli florets, 1 tsp grated Parmesan cheese, 1 Tb shredded mozzarella cheese and 1 cookie sheet.

1. Split the muffin and top each half with the veggies and cheeses.

2. Place the muffins on the cookie sheet and bake about 10 minutes at 350 degrees, until the cheese is melted and the veggies are soft, but not mushy.

3. Let the muffins cool before serving to young children…be CAREFUL because the veggies under the cheese can be VERY HOT!!!

4. You can add or substitute other veggies or fruits such as sliced mushrooms, diced zucchini, small cauliflower florets, diced pineapple…use your imagination!!!

This is only one of 100 child-friendly healthful recipes you will find in my book, SHOW ME HOW! BUILD YOUR CHILD’S SELF-ESTEEM THROUGH READING, CRAFTING AND COOKING. Saturday was the last day of the half-price sale and giveaway of the collection of craft supplies. The winner is Baxter at http://thebaxterbunny.com/ CONGRATULATIONS!!!

If you visit my website, you can check out this valuable resource that just WON the KIDLUTIONS PREFERRED PRODUCT AWARD. Hurray!!!!!

I’m also thrilled that I’ll be interviewed on May 24^th at 10am by Lisa Hein, Radio Talk Show Host of Everyday Parenting. Hurray!!!!!

And, last, but certainly not least, tomorrow I will be hosting Max the Dog and Anthony, his partner who are on a 36-day book blog tour. You can check them out at http://www.readwithmax.blogspot.com Please stop by here tomorrow and find out all about Leader Dogs for the Blind and an awesome new children’s book!