Heaven & Hell Cake with Raspberry Mousse

For years I've wanted to make the Heaven & Hell cake that was created by Stephan Pyles but never seemed to take the time to prepare it.  With a layer of sponge cake, devils food cake, peanut butter mousse and chocolate ganache I knew the cake would take some time. 

My sister who lives in California came in town this week with her 16 year old son.  He just celebrated his birthday in July and since we weren't there to celebrate, and they weren't in town to celebrate my kids birthdays, we decided to celebrate all of theirs, including my dogs birthday which was yesterday.  Afterall he's family too!

This seemed like the perfect opportunity to make Stephan Pyles cake.  So I gathered up all the ingredients with the exception of just one thing.  Since my daughters Butterfinger Cake last year had peanut butter in it she thought it would nice to try something different.  So we opted for a Raspberry Mousse filling instead of the Peanut Butter Mousse.

The cake was beautiful but it was SO, SO VERY RICH!  You honestly could only handle a sliver of it.  Thank goodness we didn't use the peanut butter mousse otherwise I think it would have been too much.  In fact, I think I would have preferred a Strawberry Mousse instead but my husband dislikes strawberries so raspberries seemed like the right choice.  

Everyone loved the cake but all agreed, a sliver was all they could handle.  Of course, that's not to say we didn't go back later that day or the next to have a piece but, we also shared it with our relatives and friends.  A seven layer, 10 inch cake feeds quite a few people.

My favorite part of the cake was the ganache being the chocolate lover that I am.  In fact, this would be perfect served warm, over ice cream.

Here's the recipe and a photo of what Stephan Pyles cake looks like.  Mine is at the top with the raspberry mousse.  In pink are the changes that I made.

FOR THE GANACHE:

2 lbs. milk chocolate, such as Valrhona, chopped (I used Nestle's chips for cost)

1 1/2 cups heavy cream

 

FOR THE ANGEL FOOD CAKE:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract (I used a total of 3 tsp. of vanilla, no almond since my sister's allergic)

 

FOR THE DEVIL'S FOOD CAKE:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs

 

I MADE RASPBERRY MOUSSE INSTEAD OF THE PB MOUSSE BELOW:

2 cups (16 ounces) raspberries

1 (8 ounce) package cream cheese

1/2 cup powdered sugar

1 3/4 cup frozen whipped topping, thawed (or you can use heavy whipping cream as described in the Peanut Butter Mousse recipe)

Directions:

Process first 3 ingredients in food processor until smooth. Transfer raspberry mixture to a large bowl; fold in whipped topping. Cover and chill.  Note:  To eliminate the raspberry seeds - puree the raspberries first, then run through a strainer, place back into the processor and continue as described above.  Or if you prefer.....

FOR THE PEANUT BUTTER MOUSSE in Stephan Pyles original recipe:

1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream

1. Make the ganache: Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.

2. Make the angel food cake: Heat oven to 325°. Line bottom of a 10" round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar–flour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.

3. Make the devil's food cake: Heat oven to 350°. Grease a 10" round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.

4. Make the raspberry (follow instructions above) or peanut butter mousse: In a large bowl, beat cream cheese, raspberry or peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.

5. Assemble the cake: Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the raspberry or peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.

SERVES 10 – 12 

I definitely think this cake is worth making.  It's rich but delicious!

Butterfly Festival in honor of Katee

Saturday I attended the Butterfly Festival given in honor of my cousin Debbee's daughter Katee, who was senselessly murdered 10 years ago in an attempted robbery on August 30, 2001.

Katee ended up in the wrong place at the wrong time. She became a victim of violence for greed of drugs or money. Katee's death deeply affected everyone who knew her. Lives changed forever.

Debbee and her husband put together several events each year to raise money for various organizations that help teens and aid in the fight against crime. 

This past weekend they held the Butterfly Festival.  Katee loved butterflies.

Hundreds of people attended. The festival had numerous events from face painting, live music, baseball for all to play, food plus much more entertainment for children and adults as well as butterfly cookie decorating, which was the booth that I arranged.

For the event I made 100 yummy butterfly cookies that I helped the children decorate with royal icing and sanding sugar.  It was so much fun watching each child create their own unique butterfly and then of course gobble up their delicious creations.

Although we will always miss Katee, her passion was in helping others.  With a foundation created in her honor the annual events that her family and friends put together each year raise funds to help teens and fight crime in the community, something that Katee would be very proud of.

It was a lovely event and a beautiful day with butterflies floating through the air, everywhere!

Chocolate Chocolate Chip Espresso Cookies!

As I mentioned in my previous post, we celebrated our kids birthdays this past Sunday.  A little late, only because they were both traveling at the time.  However, when we were finally all together we decided to make it a celebration. 

My daughter wanted the Chocolate Buttermilk Milk Cake with Chocolate Cream Cheese Frosting that I posted on Monday.  My son wanted a very chocolate rich cake and if I was willing, to also make my Chocolate Chocolate Chip Espresso Cookies. 

Of course, he knew I'd make them.  I'd do anything for my kids especially when it comes to their birthdays.  I'm not sure who likes celebrating more - them or me!

Both desserts were a hit and already gone.  As promised though, from my previous post, here is the recipe for these wonderfully rich, decadent cookies!

Chocolate Chocolate Chip Espresso Cookies

makes 3 dozen small scoop cookies or 2 dozen large ice cream scoop cookies

Ingredients:

2 cups unbleached all-purpose flour

1/4 cup unsweetened non-alkalized cocoa powder

3 tablespoons Espresso Powder 

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup unsalted butter, at room temperature

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 tablespoon Kahlua (coffee liqueur)

24 ounce bag semi-sweet chocolate chips

Directions:

Preheat the oven to 350F degrees.  Line baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa, espresso, baking soda and salt and blend together.

In a large bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. 

Add the eggs, mixing together for about 20 seconds and scraping the bowl if needed.  Add the coffee liqueur and beat until combined. 

Add flour mixture and blend all ingredients together. 

Remove bowl from the stand mixer and with a wooden spoon, mix in the chocolate chips.

Using a small cookie scoop, large scoop or whatever size desired, drop spoonfuls of prepared dough onto the lined cookies sheets and bake in the preheated oven for about 10-12 minutes. 

I prefer my cookies slightly underdone so they are chewy and moist.  If you prefer a crunchy cookie you might like to cook yours longer. 

Depending on the size scoop you use will determine how long to bake the cookies for.  A larger scoop will require longer cooking times.

When done remove from oven and allow to cool slightly before removing to a cooling rack.  Once cooled, eat and enjoy! 

I have to say, I even enjoyed these in the morning with my coffee.  I know, dessert for breakfast.  What can I say, I'm a chocoholic!

What's your favorite cookie?



Birthday Celebration for Two!

Last night we celebrated our kids birthdays since they weren't in Colorado during either of theirs this summer.  I love to bake something special for their birthdays so I asked each one what they wanted. 

My son who turned 25 on the 17th of August had been traveling in China.  He said he wanted something very chocolaty and would also love some Mocha Chip Cookies if I'd be willing to make them.  My daughter who turned 22 on the 1st of August was attending summer school in Boston and didn't want a chocolate cake at first but changed her mind and decided on a one that she originally wanted last year.  Instead at the last minute we ended up making the Butterfinger Cake which was delicious but not so chocolaty.

Of cours,e I wanted to make something super spectacular like a multi-layered sponge, devils food and raspberry mousse cake but opted for what my children requested.  After all, it was their celebration!

To please them both, I made the Chocolate Buttermilk Cake with Chocolate Cream Cheese Frosting that my daughter craved and was also very chocolaty, along with Chocolate Chocolate Chip Espresso Cookies that my son requested.  Both were extremely rich, satisfying and quick to prepare, which was fantastic since I made both yesterday.

Be sure to pace yourself otherwise, you'll get a belly-ache!

Below is the Chocolate Buttermilk Cake recipe.  The recipe which came from Donna Hay Magazine issue 50, called for an 18cm round cake pan which equates to a 7" cake pan.  I already had one 7" springform pan but ended up purchasing another one to make the prep work go quicker. At first when I looked at the size of the pan I thought it would be too small, but was I wrong.  With the cake so incredibly rich, a thin slice is all you can take.

The photo at the top of this page was taken from the magazine.  Below is the one I made.  Since I still haven't perfected my food photography skills I felt it best to share a professional photo first.  However, my cake really did look like the photo above except maybe I didn't pipe my icing quite as nice or shoot the cake in ideal lighting!

What's your favorite birthday cake?

Chocolate Buttercream Cake 
serves 6-8

Ingredients

• 1 cup (250ml) water


• 125g butter (8 tablespoons), chopped


• 1/3 cup (35g) cocoa, sifted


• 2 cups (300g) unbleached flour, sifted


• 1 teaspoon baking soda, sifted


• 2 cups (440g) caster (superfine) sugar


• 2 eggs


• 1/2 cup (125ml) buttermilk


• 1 teaspoon pure vanilla extract


• chocolate cream cheese frosting


• 100g butter (7 tablespoons), softened


• 500g (16 ounces), cream cheese


• 2 cups (320g) icing (confectioners) sugar, sifted


• 1/2 cup (50g) unsweetened cocoa, sifted

Method

Preheat oven to 160C (325F degrees). Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted.

Place the flour, baking soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide mixture between 2 lightly greased 18cm (7") round cake tins lined with parchment paper.

Bake for 40–45 minutes or when tested with a skewer it comes out clean. Allow to cool in the tins for 10 minutes. Turn out onto wire racks to cool completely.

While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing (confectioners) sugar and cocoa and beat for an additional 6–8 minutes or until light and fluffy.

To assemble, slice the cakes in half horizontally. It's best to use a serrated knife when slicing the cake in half.  If you have a turntable this will make it very easy. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting.

I hope you enjoy this lusciously moist, rich cake.  Oh and for the Chocolate Chocolate Chip Espresso Cookies, I'll post those later this week!

Back to School Lunches!

Well it's that time of year again.  Summer is coming to an end and many of you have already sent your kids back to school.  I hope in spite of the summers dreadful heat, your family got to spend lots of quality time together and outdoors. 

Now that the kids are back in school how can you be sure they're getting the proper nutrition?  How can you be sure when you pack their lunches they're staying fresh until thelunch hour comes around? Today I'm going to share with you a few fun and simple ideas to send off in your child's lunch box along with helpful tips to keep their food safe until they eat it.

First of all remember anything you eat at home for dinner can be packed for lunch the next day, and stay cold or warm with the proper lunch containers.  In fact, many schools now have microwaves that the children can use to reheat their food.  Here's a quick video which shares the best thermos recommendations through the research of Good Housekeeping Magazine.

What to pack up? (If you'd like to know how to make any of the recommendations below  just ask me and I'll create a step by step video for everyone to view).

• Quesadillas - can make a healthy lunch.  Make them in the morning and pack up right away or the night before and store in the refrigerator until ready to take off for school.  Fill with chicken, beef, veggies, salsa and cheese and it becomes a healthy meal and one that your children will love.  Slice it into wedges and they'll be one happy camper. What about wraps, filled with turkey, chicken or fish and rolled with veggies?


• Soups - can be stored in a themos and are perfect on those cold winter days.  Stick with vegetable soups, chili, or those with nutritional ingredients.  Avoid heavy creamy soups or foods which can tire them, making learning after lunch difficult.


• Sandwiches - an all time favorite of children is a peanut butter and jelly sandwich on whole wheat bread.  Use fun cookie cutters to make eating a fun experience.  All PB&J ingredients can be kept at room temperature without any harm of bacteria growth.  If making other sandwiches be sure to have a good insulated cooler to keep foods safe until lunchtime.  Like the link noted here, the Bento lunch boxes have separate compartments.  So if your kids are funny about their foods touching, this solves that issue.


• Fresh fruit -  always a perfect snack or side that can be stored at room temperature as well. Or what about a fruit salsa with some graham crackers to dip them in?  This is yummy!


• Leftovers - pack up last nights lasagna, pasta, meatloaf, quiche, grilled chicken or chicken fingers with their favorite dip and fresh veggies. 


• Vietnamese Vegetarian Summer Rolls - my favorite lunch and perfect when on the go.  Check out my instructional video here and use your favorite ingredients.  Have the kids help and it will become their favorite lunch of choice or after school snack. 

You'd be surrprised how easy it is to come up with healthy alternatives to your child's meal.  Toss in dessert or have them get it at school.  So long as the bulk of their meal is well balanced an occasional treat from the schools freezer is fine.  At least I think so.  Just keep in mind your child's dietary needs if they have any, and be sure not to load them up on carbs or sugar that will slow them down for the rest of the day.

Don't forget to check out my healthful tips for packing school lunches and yours.  Keeping foods at the proper temperature will avoid any spread of bacteria and illness. Click here for video tips to avoid food borne illnessness.

I know you're sad that the kids have gone back to school but do your best to enjoy that time during their school hours to exercise and eat right.

Note: If you'd like to learn how to make a particular dish listed above please let me know and I will do my best to create a step by step video for all to view.

Not Another Burger!

Since we've been vacationing in the Colorado mountains where my husband bikes 4-5 hours a day and has already logged over 2000 miles, it appears all he's in the mood to eat is meat.  I love meat but just can't eat it more than once a week.

So when he asked me to make a burger the other night before leaving to come home that next day, I said fine but, I wasn't going to have one.  I decided I'd pick up a large portobello mushroom, a red pepper, lettuce, tomatoes and of course some whole wheat buns to put the burgers on.

I marinated my mushroom in olive oil, balsamic vinegar, fresh minced garlic and red pepper (cut in 1/2 and seeded), then put all into a zip lock baggie.  Prior to doing that I cleaned the mushroom gills. I removed any dirt or debris that might have lodged itself in them.

Note: When cleaning mushrooms just use a damp paper towel.  Never wash with water since mushrooms will soak the water up like a sponge.  Just wet a paper towel and wipe the dirt off. 

After the veggies had marinated for about 1/2 an hour, I placed the mushroom and red pepper on the grill, skin side down.  Once both were cooked to my liking I removed them from the grill and placed them on the bun with lettuce and tomatoes.

In addition, I decided since I had some chipotle peppers in adobo sauce, I thought I'd chop that up fine and add it to some fat free mayo that I had, and combined them.  It made a delicious dressing to put on my veggie burger and to my surprise my husband loved it as well on his burgers.  It had a nice kick to it!  Yes he ate several burgers.  I don't know how he does it and stays so skinny but, I suppose with all the miles he's logged on his bike he needs lots of protein and his protein of choice is red meat. 

Our meal was delightful, along with some iced cold watermelon that we both love, baked fries and homemade oil and vinegar cole slaw. 

A simple and delightful meal. Oh and for dessert I went all out (just kidding) and we had Skinny Cow ice cream sandwiches.  This meal couldn't have been easier and it was scrumptious!

What's your favorite burger?  I also adore salmon burgers.  Please share your recipe.  You can never have too many burger recipes!

The Art of Eating an Orange!

I'm not sure there really is an Art to Eating an Orange, but it's the way I grew up eating one.  I honestly believe it's the best way to savor each and every drop of juice that pours into your mouth, feel the threads of the carpels as you sink your teeth into the meat of the orange while juice oozes from the vesicles, all while you delicately grasp this round, somewhat uneven textured, piece of fruit.

When I was a little girl each and everyday I came home from school my snack of choice was an orange and a pickle.  I know, it sounds weird but I loved having the sweet with the sour, I suppose.  What else could it be?

The way I ate the orange then and now are different however, not by choice.  One day my husband walked into the house just as I was eating my orange the way I like it.  He looked at me and said, "What on earth are you doing?"  I said, "eating an orange."  He said it was so disgusting the way I ate it, that I quit eating it that way, unless of course no one is at home.

I mean, I don't want to look disgusting while eating it but then again, why not enjoy it the way I like to, at least in the privacy of my own home!  So when no one is at home, I'll eat it that way, otherwise I conform when in public.

I know I've peaked your curiosity with the way I savor this orange, baseball looking piece of fruit, so I'll share my eating method but, don't hold it against me.  In fact, do me a favor - try an orange this way.  PLEASE, report back, with your own critique! 

The Art of Eating an Orange

First, wash the skin of the orange to get off any pesticides.  Of course, when I was a child we didn't know about these things, so I never washed it unless it was covered with dirt.

Slice the orange in half, perpendicular to the stem.

Then, holding one half in your hand, place an edge of the cut side into your mouth and with your upper teeth proceed to scrape the meat of the orange into your mouth.

Once you have gone all the way around the orange doing this, you then squeeze the remaining orange juice into your mouth!

That's not it, there's still more?  Now turn the orange inside out, so the remaining meat is arched outward.

With your teeth, peel off the remaining meat and tissue.  Eat and enjoy!

When I was growing up I would toss the skin away.  However, now I use the zest of an orange in a variety of recipes.  If this is something you like to do as well, I'd suggest zesting the orange before devouring the insides.

How awful is this eating method?  Honestly I wasn't raised in a barn but for some reason this is how I ate them.  No one taught me, it just happened to be the way I found the most satisfaction from my oranges.

How do you eat an orange?  Do you peel the skin away, sectioning out each segment, then placing each half moon in your mouth?  Do you eat it like I've described above or do you have your own special way? 

If you've never tried eating an orange the artsy way, like I love to, then please do, and report back to me, right here. I'd enjoy hearing what you think.

Do you have a favorite way of eating fruit that you would never reveal in front of others?  If so, please share it with us.  We won't judge you, after all we all have something odd that we do, right?

Words of Caution if eating an orange this way!  Watch out for spurts of juice in your eye and don't forget the floss, your teeth will need it when your done.  But hey, it's all worth it.  It's the most fun you'll ever have eating an orange. At least I think so!

Click here for more information and tips on this wonderful fruit

Summer Fun - Gadget Giveaway!

If you've been reading my blog a while or subscribe to my monthly newsletter you know how much I love gadgets and GIVEAWAYS! 

With this summers extreme heat nothing is more refreshing than iced cold watermelon.  But have you ever tried to slice a whole one?  It's difficult especially if you have a dull knife.  So when I laid my eyes on this fun Watermelon Knife I knew I just had to share it with my viewers.

Made by Kuhn Rikon with it's seed shaped cut-outs, red blade and green handle - how whimsical can you get? Even with all it's whimsy this knife is made of high carbon Japanese steel and has a non-stick coating to insure quick food release. Plus with an ergonomic handle it allows you to apply pressure without losing your grip.

At just under $25 it's a bargain and a great gift to give to a friend as well.  Don't take my word for it, check out this video.  The Watermelon Knife slices watermelon as though it were slicing butter - smooth and easy!




What are you waiting for?  I know you're dying to get one for yourself and your friends.  You can purchase the  Watermelon Knife here and you can also enter my giveaway below.

All that's required to enter is:

• Comment below why you'd like to win the Watermelon Knife


• Follow my blog by Email (upper right corner of this blog), this way you'll never miss a post


• Although not required please follow Kuhn Rikon on Twitter

One winner will be selected at Random on Friday, August 12th by 12:00pm Central Standard Time.

Kuhn Rikon who was so nice to offer this fantastic knife as a giveaway, will mail the knife directly to you.   So please be sure to leave your contact information when entering.  This way if you're selected at Random, I will be able to reach you for your mailing address.  If the winner does not respond within 48 hours another name will be drawn at Random.

With the Watermelon Knife you'll have as much fun looking at it as you will using it!  In fact, you might prefer to leave it out on display rather than in a drawer.

Good Luck!

CONGRATULATIONS!  THE WINNER OF THE WATERMELON KNIFE GIVEAWAY IS:

Elizabeth@foodandthriftfinds

Elizabeth please be sure to contact me within 48 hours from now so that Kuhn Rikon can send you this fabulous knife. 

Memories - Cooking with Kids!

I didn't sleep at all last night.  I was remembering what it was like to be in labor with my daughter who at 12:50am turned 22 years old today. 

I had easy deliveries with both my children.  My son who will be 25 later this month arrived in just 3 hours, of course that's quick but, my daughter literally joined the human race in a mere 30 minutes.  My water broke at 12:20am on August 1st and there she was at 12:50am. 

My daughter and I last year after summiting Mt. Democrat

She's a big girl now!

Thank goodness there was no traffic getting to the hospital at that time. I told my husband to drop me off at the door and go park his car.  I ran into the hospital elevator to take it to the maternity floor and was greeted by a man who I terrified, when told I was having a baby any second.  With horror in his eyes he said, "not with me in here lady," and quickly hit the button and ran out.  I laughed!  Luckily I made it to the maternity floor just in the nick of time.  Now that was close.

What are your fondest memories?

So today as I'm sitting in 60 degree weather looking out at the Colorado mountains I'm reminiscing about the years I spent raising both kids.  I was a stay at home mom and loved every minute of it.  Living each day through the eyes of my children, playing, exploring, learning and cooking.  Lots and lots of cooking together. 

During the summer months with the kids off school, we would cook just about everything.  Not fish, they hated fish as children, now they love it. 

Homemade PlayDoh (read on for fun projects and links) was one of their favorite cooking and play activities.  We could roll with it for hours, creating new colors and shapes.  Cookies and cakes of various sizes and shapes, homemade pizzas, ice cream, spinach stuffed manicotti and ravioli lasagna (see below) their favorite - the list was endless. 

As they got older they used the computer and made trifold menus (something I had no clue how to do at the time), for their make believe restaurant - the name escapes me now.  With a list of items and photos on each page they'd have my husband and I order while they would cook.  Their favorite restaurant items were the quesadillas!  They loved those, and with a variety of tortillas, veggies and cheese they were true chefs. 

Of course my son was very enterprising and always made sure each item had a price, for which we had to pay!  The two would then cook up our dishes and serve them very carefully.  My daughter was so lady like, and still is, but so adorable when she served us, while my son was the maitre d and made certain everything was done to perfection.  He's still that way and so is she!

Why am I telling you this long story?   I suppose because it's on my mind today but also to remind you, if you're a parent, spend quality time with your children while they're still young.  They will never forget it and neither will you!  

Cooking is an incredible way to enjoy stress free hours together while they create their own culinary masterpieces and gain not only confidence but improve their math skills as well. Plus there's no bickering whatsoever, everyone just has fun.

If you're looking for some fun activities to do with your kids where they won't fight with each other, cooking is it!  If it's hot out, raining, if they're sick or just plain bored just go to the kitchen.

Here are some things you can do:

• Create your own chefs hats before starting your project
• Make sure everyone wears an apron or make a dish towel apron if you're crafty, and don't forget to wash their hands - the #1 rule for anyone that prepares food.
• Make PlayDoh - kids of all ages and adults like this too.
• Try my kids favorite childhood dish, that's easy peasy - Ravioli Lasagna.  Here's a video demonstration from Diergergs grocery store where I got the recipe many years ago. 
• Bake cookies and use cookie cutters to cut out their names or sayings and decorate them.
• Make homemade ice cream

There's an infinite number of fun kitchen activities to do with your children.  However, what's key is to spend quality time with them.  Those are memories that will last a lifetime. I'm thrilled I took the time!

HAPPY BIRTHDAY TO MY LITTLE GIRL! 

 I LOVE YOU!