Cinnamoons

Cinnamoons

Each bite is different because these cookies join together two kinds of dough: cinnamon-ginger and spicy cocoa.
Supplies
2 baking sheets, parchment paper, bowls, sifter, measuring cups, measuring spoons, baking spatula, wooden spoon, dinner knife
Ingredients
1¼ cups (310 mL) all-purpose flour (spoon in, level)
2 tsp (10 mL) ground cinnamon
½ tsp (2 mL) baking soda
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) ground nutmeg
1/8 tsp (0.5 mL) salt
½ cup (125 mL) soft unsalted butter (see “Butter”)
1/3 cup (80 mL) packed brown sugar
1/3 cup (80 mL) white sugar
¼ cup (60 mL) molasses (any type you have)
1 egg yolk (see “Eggs”)
½ tsp (2 mL) vanilla extract
2 Tbsp (30 mL) unsweetened cocoa powder
  1. Preheat the oven to 350°F (175°C).
  2. Line the baking sheets with parchment paper. (If you have only one baking sheet, this recipe will still work fine, but after baking the first batch you will need to let the sheet cool before refilling it with the second batch of cookie dough.)
  3. Into a large bowl, sift the flour, cinnamon, baking soda, ginger, nutmeg, and salt. Mix well with a baking spatula.
  4. In another large bowl, use a wooden spoon to cream together the butter and the brown and white sugars. Mix in the molasses, egg yolk, and vanilla. Do not add the cocoa powder yet.
  5. To make the cinnamon-ginger dough, add half the flour mixture to all of the butter mixture and stir until most of the flour is blended in. Then stir in the rest of the flour mixture. Mix well. Use a dinner knife to scrape sticky ingredients from the wooden spoon.
  6. For plain cinnamon-ginger cookies, you can use the dough (as it is now) and skip to step 9. But to make Cinnamoons, spoon out about half the dough into another bowl. Sift 2 Tbsp (30 mL) cocoa powder into one of the bowls. Mix well into the dough. Now you will have one bowl of cinnamon-ginger dough and a second bowl with spicy cocoa dough.
  7. Use a tablespoon to scoop into the cocoa dough; fill the spoon about halfway, then scoop the same half-filled spoon into the cinnamon-ginger dough and fill the spoon to the top (level, not mounded). Each cookie will have a slightly different-looking swirl of the two doughs.
  8. Drop the dough—in one lump—onto the parchment-lined baking sheet, using your finger to gently pull the lump of dough out of the spoon; it’s easiest if you pull at the edges and not the middle of the dough. Continue scooping the two kinds of dough into one spoon and dropping the mounds onto the parchment. Drop the mounds of dough 2 inches (5 cm) apart. Don’t flatten the dough. The cookies spread as they bake.
  9. Fill up two baking sheets with 28 mounds of dough. Bake, one sheet at a time, on the middle rack of the oven for 11 to 12 minutes, or until the cookies have spread out, puffed up, and settled back down again. Cool on baking sheets until firm before eating.
Makes 28 Cinnamoons.
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Chocolate Chippers

Chocolate Chippers

Honey-kissed whole wheat cookies with a little extra crunch!
Supplies
2 baking sheets, parchment paper, bowls, baking spatula, measuring cups, measuring spoons, wooden spoon, ordinary teaspoon, dinner knife
Ingredients
2/3 cup (160 mL) whole wheat flour (spoon in, level)
2 Tbsp (30 mL) all-purpose flour
¼ tsp (1 mL) baking soda
1/8 tsp (0.5 mL) salt
¼ cup (60 mL) soft unsalted butter (see “Butter”)
¼ cup (60 mL) firmly packed brown sugar
2 Tbsp (30 mL) runny honey
1 egg yolk (see “Eggs”)
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) chocolate chips
  1. Preheat the oven to 350°F (175°C).
  2. Line the baking sheets with parchment paper. (If you have only one baking sheet, after baking the first batch let the sheet cool before refilling it with the second batch of cookie dough.)
  3. In a bowl and using a baking spatula, mix the whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
  4. In another large bowl, use the back of a wooden spoon to cream together the butter, brown sugar, and honey. Mix in the egg yolk and vanilla, but don’t add the chocolate chips yet.
  5. Using an ordinary teaspoon, gradually add spoonfuls of the flour mixture into the butter mixture. Stir with a wooden spoon until blended, using a dinner knife to scrape off sticky ingredients. Mix in the chocolate chips.
  6. Use the teaspoon to scoop walnut-sized mounds of dough onto the parchment-lined baking sheets, pushing the dough off with your finger so the mounds are about 2 inches (5 cm) apart from each other. Make ten mounds on each sheet.
  7. Bake on the middle rack of the oven, one sheet at a time, for 11 to 12 minutes, or until the cookies are lightly golden at the edges. Cool cookies at least 5 minutes on the sheets before eating.
Makes 20 Chocolate Chippers.
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Cheese Pizza Muffins

 Cheese Pizza Muffins
Cheese Pizza Muffins

These are not sweet muffins. Instead, they taste like cheese pizza. Enjoy them buttered like rolls or cut them open to make little sandwiches.
Supplies
12 paper cupcake liners, 12-cup muffin pan, bowls, measuring cups, measuring spoons, baking spatula, whisk, dinner knife, ordinary teaspoon
Ingredients
2/3 cup (160 mL) milk
¼ cup (60 mL) unsalted butter
1½ cups (375 mL) all-purpose flour (spoon in, level)
2 tsp (10 mL) baking powder
1½ tsp (7 mL) dried Italian seasoning or oregano
1½ tsp (7 mL) white sugar
1 tsp (5 mL) chili powder
½ tsp (2 mL) garlic salt
¼ tsp (1 mL) salt
¼ tsp (1 mL) baking soda
½ cup (125 mL) pre-grated cheddar cheese
2 eggs
1/3 cup (80 mL) tomato sauce
1 Tbsp (15 mL) Parmesan cheese
  1. Preheat the oven to 350°F (175°C).
  2. Place paper cupcake liners in 12 muffin cups.
  3. In a large microwave-safe bowl, heat the milk and butter in the microwave at 50% power until the butter is melted (about 1 minute). Set aside.
  4. In another big bowl, use a baking spatula to mix the flour, baking powder, Italian seasoning or oregano, sugar, chili powder, garlic salt, salt, baking soda, and cheddar cheese. Set aside.
  5. Go back to the milk mixture. Pour it into the flour mixture.
  6. Crack two eggs into the empty bowl that was used for the milk mixture. Use a whisk to mix the egg whites and yolks together. Pour the eggs into the bowl with the flour mixture. Use the baking spatula to mix until no more dry flour can be seen and the eggs are mixed in. Use a dinner knife to scrape sticky ingredients off the spatula. This is the batter.
  7. Pour the tomato sauce onto the batter, but do not stir normally. Instead, use the baking spatula to stir only once or twice around the bowl. Just make streaks of tomato sauce in the batter. Don’t mix it in completely.
  8. Use an ordinary teaspoon to scoop up the batter. Push it off the spoon with your finger into the 12 lined cups. Fill the cups evenly.
  9. Hold the tablespoon of Parmesan cheese over the cups of batter and lightly tap the side of the spoon so a sprinkling of cheese falls on top of the batter.
  10. Bake for 25 to 27 minutes, until the muffins are golden. Cool to lukewarm in the pans before eating.
Makes 12 Cheese Pizza Muffins.
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Cheddar Egg Bread

 Cheddar Egg Bread
Cheddar Egg Bread

Enjoy this yeast bread fresh or toasted, or for sandwiches. If you prefer a quicker version without rising times, see the original Kitchen for Kids cookbook for the Cheddar Bread recipe.
Supplies
8- × 4-inch (20 × 10 cm) loaf pan, parchment paper, pastry brush or plastic wrap, bowls, measuring cups, measuring spoons, baking spatula, whisk, plastic wrap, wooden spoon, dinner knife, knife (for helper)
Ingredients
soft butter for loaf pan
¾ cup (185 mL) milk
1 Tbsp (15 mL) white sugar
1 tsp (5 mL) quick-rise yeast
2 Tbsp (30 mL) unsalted butter
1 2/3 cups (410 mL) all-purpose flour (spoon in, level)
1/3 cup (80 mL) pre-grated cheddar cheese
½ tsp (2 mL) salt
2 eggs
2 Tbsp (30 mL) all-purpose flour
  1. Trace the bottom of the loaf pan on a piece of parchment paper. Cut out the rectangle a little smaller than your tracing. Check to see that the cutout can lie flat at the bottom of the pan and does not come up the sides. Use a pastry brush or a scrunched-up piece of plastic wrap to rub butter on the bottom and sides of the loaf pan. Stick the cut-out parchment to the butter on the pan bottom. Set aside.
  2. In a big microwave-safe bowl, heat the milk in the microwave at 50% power until it’s very warm, but not hot (see “Yeast”). This may take more than 1 minute, but heat only 1 minute at a time or the milk could foam over. Use a baking spatula to stir in the sugar. Sprinkle in the yeast, but do not stir. Cover with plastic wrap and set aside for 10 minutes to let the yeast turn foamy.
  3. Meanwhile, in another microwave-safe bowl, melt the butter in the microwave at 50% power (about 30 seconds). Set aside.
  4. In another bowl, use a wooden spoon to mix the 1 2/3 cups (410 mL) all-purpose flour, cheese, and salt. Set aside.
  5. Go back to the foamy yeast mixture. Use a whisk to mix in the eggs. Use the baking spatula to scrape in the butter. Switch to the whisk to mix well.
  6. Pour the flour mixture into the wet mixture. Use the baking spatula to stir the ingredients into a soft, smooth dough. Be sure to mix in all the dry flour in the bottom of the bowl. Use a dinner knife to scrape off sticky ingredients on the spatula. Cover the bowl with plastic wrap and set aside to rise for 30 minutes in a warm spot.
  7. When the dough has risen, use the baking spatula to stir in 2 Tbsp (30 mL) all-purpose flour. Mix until all the dry flour is gone. Scrape the dough into the loaf pan. Clean off the spatula with the dinner knife. Let the dough rise, uncovered, for another 20 minutes in a warm spot. The risings make the bread soft and delicious, so it’s good to be patient.
  8. Preheat the oven to 350°F (175°C) while the dough is rising.
  9. Bake for 30 to 35 minutes, until the bread is golden. Cool in the pan until lukewarm before tipping out. Peel off the parchment before getting help cutting the bread into slices.
Makes 1 loaf of Cheddar Egg Bread.
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