Hanukkah Sugar Cookie Decorating Party for Toddlers

For a recent play date my friend and I decided to make sugar cookies and let the kids decorate them. Neither one of us have made sugar cookies before, so through trial and error we were able to figure out a recipe that worked. Our first attempt at dough came out too crumbly. Once we got the dry and wet ingredient ratio worked out we had a buttery, smooth cookie dough.

Recipe for Sugar Cookies:

Ingredients

2 1/3 c. flour, sifted

1 tbsp. vanilla pudding mix

1 c. white sugar

1 large egg

2 sticks of butter-room temperature

Directions:

First we combined dry ingredients and then added the wet using a stand alone mixer on medium. We mixed them together for 10 minutes, scraping down the sides.

Once the ingredients were combined we kneaded with our hands for five minutes and then rolled it to 1/4″ thickness using a rolling pin. We used metal dreidel shaped cookie cutter to cut out our shapes.

The cookies baked in a 350 degree oven for 9 minutes on a parchment lined cookie sheet. Once cooled we could begin adding our colorful royal icing.

Recipe for Royal Icing:

Ingredients:

1 c. confectioner’s sugar

4 tbsp. milk

Directions:

Pour sugar into a medium sized mixing bowl, add milk. Whisk together until smooth. Spoon into 3 small bowls, add one drop of food coloring and mix to create blue and gold.

We laid out a easy wipe tablecloth with a festive print, a paper plate for each child, small bowls with the royal icing, one bowl with Star of David sprinkles, and tiny spoons for decorating.  The children decorated each cookie one by one, spooning one the icing and creating a marble effect.

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This activity was a hit!  The kids were involved with each step of the baking and decorating process.  They loved decorating the cookies the most-each child decorated 10 cookies!  We had so much fun and will definitely be doing more cookie and baking activities with our kids for future holidays!

My Favorite Fall Pins

Fall LeavesYes fall is here, at least in my heart.  Why the rush?  We’re going to Israel for the High Holidays so I miss a chunk of my favorite season and it’s American traditions: apple picking, pumpkin spice everything, and Halloween for a month.  This year we’ll be coming back two weeks before Halloween so I’ll get to feel the holiday a little more.  It is my favorite holiday and the memories of my children these past few years celebrating with me are so precious.

With my early fall celebrations I’ve started pinning crafts, decorations, DIY projects, and recipes to enjoy when we get back.  Here are some of my favorites:

  1. Popsicle stick monster craft.

Craft Stick Monsters - Kid Craft More

2. Metallic foiled pumpkins

Painted Metallic Foiled Pumpkins. It makes your pumpkins stand out and brings a new decoration to the home!

3. Acorn Donut Holes

This acorn donut hole recipe is a fun way to celebrate the end of summer and the beginning of fall!

4.  Speaking of donuts, Maple Glazed Donuts!

Baked Maple Donuts Recipe with Maple Glaze

5. Bronze Pumpkin Stack

You won't waste your $1 buckets on candy when you see her porch trick

6.  For the High Holidays there are so many edible Torahs and Sukkahs!

Design Megillah: Edible Torahs for Children

I have linked all of the images back to the pin so you can explore these ideas.  Please be sure to follow My Petite Picassos on Pinterest for more autumnal awesomeness!

 

 

Baked Chocolate Milk Doughnuts with Nutella Frosting

Chocolate milk is something I should  think about getting stock in.  Ben loves his organic, whole, with vitamin D.  I know it has added sugar, but the good outweighs the bad right now so I let him enjoy his favorite drink.

Another thing he has recently discovered is Nutella.  He loves Nutella on challah bread sandwiches for lunch at camp.  He also likes plain peanut butter sandwiches, but no jelly!

Since starting camp 7 weeks ago he has had so much fun making friends, learning, and he loves his teacher!  He gets so excited for camp everyday!  I love watching  this little learner grow and develope!

Even though he loves camp he has had separation anxiety and when he’s home he wants “momma!” Last weekend he was really dealing with some rough anxiety and was right next to me all weekend.  I thought this would be the perfect time to do a project.  He loves doughnuts and so we made doughnuts!

I have a 6 doughnut pan and this recipe makes 6 baked chocolate doughnuts with Nutella frosting.  I made the batter thin with chocolate milk so I could pipe it into the pan using a gallon sized Ziploc bag.  This is my first attempt at making doughnuts and I must say I was pleased at how they turned out!

donuts

One of the nice things about making doughnuts is that the ingredients are in small amounts-so if you’re being frugal they will stretch into several batches!

This was the first time Ben helped me cook.  Even Adam got into it.  They used spatulas to stir and dumped in the pre-measured dry ingredients.  We counted how many tablespoons of this and scoops of that.  I showed Ben what “half” means using my measuring cups.  Baking is wonderful for math and science.  We also talked about powder, solid, and liquid ingredients.  I really believe that moments like this where I take a little time out of my day to teach makes a big difference!

Ingredients for doughnuts:

Dry

1c. all purpose white flour

1/2t. baking soda

1/2t. baking powder

2tbsp.  baking cocoa

1/4c + 2t. granulated sugar
Wet

2 eggs

2t. melted coconut oil

2/3c. chocolate milk

Set oven to 325 degrees F.  Combine dry ingredients first in a mixing bowl.  Then add wet ingredients until a batter is formed.  Spoon into gallon size Ziploc bag or piping bag and pipe into a sprayed doughnut baking pan.  Bake for 12 minutes.  Tip:  Do not over fill the doughnut pan with batter, these doughnuts will rise in the pan and you want them to keep their shape.  Allow to cool before frosting.

Frosting:

3 tbsp. Nutella

1c. confectioner’s sugar

1t. Vanilla essence

Mix together, and spoon into a a Ziploc bag or piping bag to pipe onto the doughnuts.

I am not expert piper, so I just went around my doughnuts twice with the icing.  Then I added sprinkles and edible pearls.  You can add cut fruit like bananas or strawberries, crushed Oreos would be heavenly!  Enjoy with a nice tall glass of chocolate milk!

 

Garbanzo Bean Chocolate Chip Cookies 

garbanzo bean cookies

I have not been quiet about the fact that my Ben is a picky eater.  He’s a total carbaholic, he eats tofu, and that’s about it.  Getting fruits and veggies into him can be a struggle.  One way I do manage to get veggies in him is baked goods.  I have tried black bean brownie, garbanzo bean cupcakes, and pumpkin loaf made from scratch with shredded carrots.  I find myself baking him healthy treats each week and he seems to love them!

This past week it was Garbanzo Bean Chocolate Chip Cookies. They come out soft, and I do refrigerate them to be on the safe side because they have a lot of egg.  When I need one or two I pop them in the oven or microwave quickly.

These cookies are high in protein as they have 3 sources of protein: eggs, peanut butter, and garbanzo beans.  They’re actually a healthy indulgence for me as I’m trying to lose the last bit of baby weight.

Ingredients:

1 can of garbanzo beans rinsed

3 eggs

1 cup of flour

1 cup of coconut sugar

2 tbs. creamy peanut butter

1/2 tsp. baking powder
Directions:

Place all of the ingredients in a food processor and blend.  Using a tablespoon spoon not a parchment paper lined baking sheet. Place in a 350 oven for 10 minutes.  Cool after you take them out and enjoy!

I’ll share some pins below of tried and tested hidden veggie recipes.  It’s amazing how much like the real thing they taste and it’s reassuring that my boys are getting some good nutrition with their treats!

Easy homemade banana zucchini bread, perfect for freezing! Toast a slice and add a pat of butter for an amazing after school snack.:

 

Chocolate Chip Zucchini Banana Muffins - a perfect use for overripe bananas and a great way to sneak some veggies into your child's diet. They're picky toddler approved too!:

These delicious dark chocolate flourless brownie muffins will satisfy your sweet tooth without sabotaging your diet. And they're gluten-free! Click through to get the recipe and find out what the secret ingredient is. // desserts // healthy recipes // cheat clean // gluten free // Beachbody // http://BeachbodyBlog.com:

Eight Posts for Hanukkah Bonus-Olive Oil Cake with Doterra Lemon Oil

It’s that time of year-the time we literally pour a gallon of canola oil into our stomachs to celebrate the miracle of the oil lasting eight days.  Hanukkah doesn’t have a lot of healthy recipes.  So here’s a healthier option that results in a light and airy cake with purifying properties thanks to Doterra’s Lemon Essential Oil.


Ingredients:

1 c. all purpose white flour

1 c. coconut sugar

1/4 c. powdered sugar

1/2 t. baking soda

1 t. baking powder

1/2 c. olive oil

2 eggs

3/4 c. water

4 drops Doterra Lemon Essential Oil

Directions:

Preheat the oven to 350°F. Add flour, coconut sugar, baking soda, baking powder into a bowl. Mix dry ingredients with a  stand alone mixer or using a hand mixer on medium for a minute.  Add olive oil, 2 eggs, water, and Doterra Lemon Essential Oil into the bowl with the dry ingredients. Mix on medium for three minutes. Take out your cake pan and grease it with olive oil. Pour the batter in and bake for 40 minutes. Once the cake is fully baked check with a toothpick and flip over onto a plate.  Sift powdered sugar over the top and enjoy!