Cooking with kids can be a truly rewarding and fun experience. Not only for them, but for you too! We’re not denying that there will be many messes and maybe some meltdowns along the way, but getting kids in the kitchen builds a foundation that will influence their lives for many years to come. The kitchen provides so many valuable learning opportunities, for kids and adults alike, and we are so excited to share this weeks tips and recipes to help you get started on the journey of cooking with kids!
Whether you’re a seasoned vet in the kitchen or just starting out, keeping your knife skills sharp is an absolute must. In our opinion, it’s the most essential skill to have in the kitchen and can make a world of difference in your cooking! For the kitchen masters out there this will probably be a refresher course, but for the newbies this is a great guide to get you started in the kitchen! Keep reading for some of our favorite tips and be sure to test out our recipes this week that will allow your new found skills to shine bright!
Preheat oven to 350°F and grease a 10-inch bundt pan. Set aside.
In a large bowl, combine the brown sugar, canola oil, applesauce, vanilla and orange zest and whisk until no lumps remain. Add eggs, one at a time, whisking until incorporated after each addition. Set bowl aside. In another large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and whisk until combined. Pour the dry ingredients into the wet ingredients and fold until just combined. Then fold in the carrots, raisins and pecans if using. Spread half of the batter into the bottom of the prepared bundt pan.
In the bowl of a stand mixer, or in a medium bowl using a hand-held mixer, beat the cream cheese until light and creamy, 1-2 minutes. Add the sugar and vanilla and beat on high speed until fully incorporated. Then add the egg and mix until just incorporated. Spread this cheesecake layer over the carrot cake layer. It will start to drop into the carrot cake batter – but that’s ok! It is a carrot-cheesecake swirl after all! After adding the cheesecake layer, spread the remaining carrot cake batter over the cheesecake and gently smooth.
Bake for 55-75 minutes until a toothpick inserted comes out clean. If the top of the cake starts to brown before the inside is done, lightly cover with aluminum foil and continue to bake. Once the cake is done, remove from the oven and allow to cool in the pan for 30 minutes. After 30 minutes, invert onto a wire rack and allow to cool completely.
While the cake is cooling make the frosting. In a microwave safe bowl, heat the cream cheese for 20 seconds or so until it is just soft enough to whisk. Whisk until somewhat smooth and then add the powdered sugar, salt, vanilla and cinnamon and whisk again until smooth. Add milk or cream to the cream cheese starting with 2 tablespoons and adding more depending on your desired consistency. For a thinner, glaze like mixture add more. For a thicker, spreadable mixture use less! Pour or spread on top of the cake once cool. Serve and enjoy!
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