Book Information: Baking Kids Love

baking kids Book Information: Baking Kids LoveBaking Kids Love

by Sur La Table, Cindy Mushet

Price: $20.00
ISBN-13: 978-0-7407-8345-6
ISBN-10: 0-7407-8345-9
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 128 pages

IACP 2010 Cookbook Award Finalist!

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Baking Kids Love Reviews

baking kids Baking Kids Love Reviews“Cindy Mushet’s “Baking Kids Love” is a definite stand-out.  The author has done an incredible job putting together a collection of infallible recipes that will appeal to every kid in your life - big and small (and adults too). ” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/baking-kids-love.html

“Cindy’s 11-year-old daughter, Bella, helped her create the book and offers a running commentary. Photos of Bella and other kids, a colorful design, and full-page photos of the end results will appeal to kids. In addition to baking these recipes with your child, I recommend this book for kids who are old enough to read it themselves.” ––Baking With Carter http://www.bakingwithcarter.com/?p=2236

“The book “Baking Kids Love” designed especially for children and featuring recipes such as PB&J Muffins, Brownie S’mores bars and Gotchya Focaccia provides a fun and tasty way for families to reconnect in the kitchen.” ––Pittsburgh Tribute http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/family/s_659726.html

“This book is colorful and has ring-bound thick pages for easy turning and cleaning off spills. It is packed with crowd-pleasing sugar-laden desserts and fun decorating ideas. Most recipes also have little notes with cooking tips or alternate ingredients.” ––Wall Street Journal (naming Baking Kids Love one of the best cookbooks of 2009) http://blogs.wsj.com/speakeasy/2009/12/26/five-of-the-best-cookbooks-of-2009/

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MomTV Video: Make Cornbread Muffins with Baking Kids Love author Cindy Mushet & daughter Bella

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Video: Baking Kids Love author Cindy Mushet & daughter Bella make Secret Ingredient Chocolate Chip Cookies

bakin view video Video: Baking Kids Love author Cindy Mushet & daughter Bella make Secret Ingredient Chocolate Chip Cookies

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Video: Baking Kids Love

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Baking Kids Love

baking kids Baking Kids LoveReady, set, bake! Baking is fun, a great way to connect with kids, and the results are delicious. Whether you’re slathering fluffy, white frosting over a decadent chocolate cake, or forming soft ropes of dough into creative shapes, time spent together in the kitchen creates memories that last a lifetime. Both young and old love a warm surprise when it comes out of the oven. Baking Kids Love brings the magic of baking alive through thirty delicious recipes, designed for 8 to 12-year-olds, that are totally a blast to make—and eat!

Baking instructor Cindy Mushet and her daughter Bella team up with cookware authority Sur La Table to carefully guide kids through the experience of creating awesome masterpieces in the kitchen. Step-by-step instructions for key steps (along with Bella’s personal comments about the recipes), inventive variations, and colorful photography complete the book. Popovers magically rising into puffy, golden pillows, and gooey, warm cheese melting over the sides of a crispy pizza crust—these are just a few of the surprises waiting to be enjoyed in this book. So roll up your sleeves, get a little flour on your hands, and warm your stomach with a treat while sharing a smile. Baking Kids Love is baking that both kids and adults will love.

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About Sur La Table and Cindy Mushet

About Sur la Table
Chefs and home cooks with a love for baking have fl ocked to this culinary mecca since it fi rst opened in 1972. With a successful direct-mail catalog, e-commerce site, cooking class program, and more than 70 stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain. Recognizing the importance of nurturing petite chefs, Sur La Table offers gear and cooking classes designed just for kids. Sur La Table entices afi cionados and curious beginners alike with its amazing selection of cookware and tools. The original store and headquarters are in Seattle, Washington.

About Cindy Mushet
Cindy Mushet is the author of The Art and Soul of Baking, which has received glowing reviews and was chosen by Gourmet magazine as a book club selection. She has been a professional pastry chef and baking instructor for over twenty years. Her recipes have appeared in numerous publications, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, the New York Times, and The 150 Best American Recipes (2006). Her first book, Desserts: Mediterranean Flavors, California Style, was published in 2000. Inspired by her daughter Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She makes her home in the Los Angeles area.

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Chocolate Celebration Cake

chocolate celebration cake Chocolate Celebration CakeFrom Baking Kids Love by Sur La Table and Cindy Mushet

Makes 1 big, yummy cake!

Ingredients
For the cake
1 cup water
¾ cup buttermilk
¾ cup canola or corn oil
3 large eggs
2 cups unbleached, all-purpose flour
1 ¾ cups sugar
¾ cup unsweetened, natural cocoa powder
2 teaspoons baking soda
¼ teaspoon salt

For the frosting
3 cups unsifted powdered sugar
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 teaspoons pure vanilla extract

Tools
Two 9-inch cake pans, lightly buttered or sprayed, and lined with a piece of parchment paper cut to fit the bottom of the pan
Two medium bowls
Whisk
Fine sieve or strainer
Two large bowls
Silicone spatula
A 9-inch cake cardboard, or the bottom of a 9-inch tart pan or flat, round plate
Hand mixer
Small offset spatula

1. Before you begin
• Line each pan with a round of parchment paper (see page 10).
• Position two oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F.

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The Amazing Shape-Changing Bread

amazing shape changing bread The Amazing Shape Changing BreadFrom Baking Kids Love by Sur La Table and Cindy Mushet

Makes 1 delicious 9” x 5” loaf

Ingredients

for the bread dough
1 tablespoon active dry yeast (or 2 ¼ teaspoons instant yeast)
1 ¼ cups warm milk (no hotter than 115ºF)
2 teaspoons sugar
3 ¼ cups unbleached allpurpose flour
1 ½ teaspoons salt
4 tablespoons unsalted butter, melted

To finish
1 large egg yolk
1 teaspoon water
Tools
Small bowl
Whisk
Large bowl
Wooden spoon
Bench scraper
9 by 5-inch loaf pan, lightly buttered or sprayed with pan spray
Pastry brush

1. Proof the yeast
• Wake up the yeast by whisking it into ¼ cup warm (not hot) milk in a small bowl. Stir in the sugar and set the bowl aside for 8 to 10 minutes, until it looks foamy (see page 9).
• If the yeast isn’t foamy after 15 minutes (it didn’t wake up), start over with a new package.

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Meringue Crispies

meringue crisps Meringue CrispiesFrom Baking Kids Love by Sur La Table and Cindy Mushet

Ingredients
3 large egg whites (not even a speck of yolks, please)
¾ cup sugar
Tools
Hand mixer and a medium bowl, both very clean
Silicone spatula
One 14-inch pastry bag fitted with a ³⁄8-inch plain round tip
2 baking sheets lined with parchment paper

1. Before you begin
• Position two oven racks in the top and bottom thirds of the oven. Preheat the oven to 225ºF.

2. Make the meringue
• Put the egg whites in the clean bowl and whip on medium speed until they are foamy and form soft peaks.
• To check, turn off the mixer, lift the beaters straight out of the eggs, then turn them upside down. The slope leading to the tip of the egg whites should be soft and barely holding its shape.
• With the mixer running on medium, gently shake the sugar over the eggs, letting it blend in slowly. Once all the sugar has been added, turn the mixer to high and continue to beat until the eggs are very fluffy and shiny, and form firm peaks, another 1 to 2 minutes.
• Turn off the mixer and check as above — at this point the slope should be nearly vertical.

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