Kids in the Holiday Kitchen
Kids in the Holiday Kitchen: Making, Baking, Giving
The holidays are a time when everyone just wants to create. Weather it be crafts, gifts or yummy treats to eat- the time that we get to spend together is so much better spent when we get our hands sticky, right!? Kids (and even adults) of all ages will find some eye-catching pictures in Kids in the Holiday Kitchen, pictures that will reel them right in to want to make the recipes/crafts. From the Stuffed French Toast (on page 14), the Sugarplum Lollies (p. 36) to the crafts of Stellar (felted) Stockings (p. 81) and the Let There Be Light (colourful beeswax candle) (p. 88) there is more than enough so that everyone in the family will find a "must make".
These projects are made to be kid friendly and most kids preschool age and older could do a portion of the work with a parent helper. Older kids could do them completely by themselves. It is a way that children can take ownership of making their gifts for their teachers, aunts or that special friend that needs a little encouragement. It is never to early to encourage giving and Kids in the Holiday Kitchen encourages a season of giving all year round, even from the littlest hands. This books gets two thumbs way up from me. I am leaving you with a recipe from the book that would be perfect for your New Year's celebrations!! Yum.
New Year's Nuggets
Chocolate-Caramel Popcorn, from Kids in the Holiday Kitchen (p. 45)
You'll Need:
1/2 Cup Dried Yellow Popcorn
Scant 1/4 Cup Water
3 Tablespoons Canola Oil (optional)
1/4 teaspoon orange extract (optional)
1 Cup Sugar
8 Ounces Milk Chocolate
1/2 Cup Light Corn Syrup
What to do:
1. Pop the popcorn.
2. Line several cookie sheets with parchment paper.
3. In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, and 5 minutes. Stir gently, add the orange extract, if using, stir again. Add some of the popcorn and coat it with the caramel. use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.
4. When cool, break up the clumps of caramel corn, keeping the corn clumps on the parchment.
5. Heat the chocolate over low heat in the top of a double boiler, or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Heat the chocolate until it's smooth, 3 to 4 minutes. Make sure the chocolate doesn't burn.
6. Fill a ladle with the melted chocolate and lightly drizzle over the caramel corn. Let the chocolate caramel corn cool for 30 to 45 minutes. To make gifts, put small batches in cellophane bags; otherwise, wrap in parchment paper and keep in a Tupperware container in the refrigerator for 3 to 5 days.
Makes 4 Cups
Watch Chronicle Book's Kids in the Holiday Kitchen book trailer:
Title: Kids in the Holiday Kitchen
ISBN: 9780811861397
Subtitle: Making, Baking, Giving
Author: Jessica Strand & Tammy Massman-Johnson
Photographer: James Baigrie
Publisher: Chronicle Books
Subject:Holiday - Christmas, Crafts for Children, Handicraft, Recipes
Publication Date: November 2008
Pages: 95
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The Green Beauty Guide
Title: The Green Beauty Guide
Author: Julie Gabriel
Pages: 400
Publisher: Health Communications, Inc.
Yearly Count b: 93
Genre: How to do Health and Beauty Organically.
Have you ever been curious about what synthetic cosmetics and cleaners do to your body? Well, if you haven't you should be. I was a little curious, but not ready to change my low-maintenance beauty routine until I got wind of this book, The Green Beauty Guide. I can't get enough of her potions and concoctions that are actually very easy to make and apply. I now know what is going on my face and what it is doing to me.
Okay, I am not one of those you all need to be like me people, in no way am I saying that you should feel guilty for applying your MAC or covergirl if you have it, but I am saying that if you are at all curious about homemade stuff, knowing more about what you are using than thank Julie Gabriel as she has spelled it all out for you in this book. Ahhh, this is a good one. I love it! There is so much that I could share about this book, The Green Beauty Guide.
I am going to put a personal spin on this review. I loved reading it, it takes the focus off of what I can cover up, and calls me to embrace what I look like and the beauty in each of us. There were certainly some "AHA!" moments in reading this book. The first one is under the "Forget about Skin Typing"(p. 137) section saying all of us have imperfect skin, and that the cosmetic industries goal is to keep us buying products. There are no ideal skin types, and our skin will go through phases and constant change. Immediately after this section there is a list of organic options for cleansers based on what you like the best and makes your skin feel the best to you, and then my favourite section on "Making Your Own Cleansers" (p. 150).
There is so much to take away from reading this book, and I know this one will be put to good use in my home. I love making things, and making skin care products and natural cleansers and cosmetics is so much easier than I would have ever expected.
I have loved the bath soaks and salts, here are a couple recipes for you to try, these recipes are directly from The Green Beauty Guide (the pages they are found on are listed below). Enjoy:
Cleopatra Milk Bath (p. 240)
1 cup organic reconstituted or condensed milk
2 tablespoons honey
2 drops vanilla extract
1 drop chamomile essential oil
1 drop lavender essential oil
You can use whole milk straight from the carton in this recipe, and any baby formula works as well. Blend the ingredients well and use immediately to create a soothing, deeply moisturizing balmy bath.
Yield 4 ounces
Herbal Bath Blends (p. 243) (great gift idea!!)
Winter Soothing Bath Blend
1/2 cup chamomile flowers
1 cup dried lavender blossoms
1 cup dried fennel seeds
1 cup dried rose petals
This blend soothes dry, wind-blasted skin and aching muscles better and a Swedish massage session! Oat bran nourishes the skin, while rose petals add a warm, luxurious touch.
The best way to use an herbal blend is to put it into a small unbleached muslin (or organic cotton) bag and tie it with a ribbon or string. Just put the bag under running water as you prepare your bath. When you are done bathing, remove the bag, let it dry, then discard the contents and rinse the bag. It's ready to be used again!
Yield 4 ounces
I am the last stop on the TLC Tour, Hope you enjoyed the journey with us 
Happy reading!
Katie Brown Celebrates
Title: Katie Brown Celebrates: Simple and Spectacular Parties All Year Round
Author: Katie Brown
Pages: 192
Genre: Cookbook
Yearly Count b: 94
This cookbook is amazing! I have used several of the recipes and they have been excellent, simple and yet truly spectacular. The book is set up by months, and I enjoy that as sometimes I feel out of the loop as to what to do during a season, yes I know that BBQ's are better in the summer and hot soups are better in the winter, but I mean seasonal things, and little cutesy things. This book is packed with recipes, but is also an idea book filled with how-to-make things for entertaining. I love the quilt type rustic table cloth, and the ideas for 'Spicy Invitations' which you fill little bottles with Moroccan spice and then delicately wrap your invitation around it, for the party of a lifetime! I tried the Peanut brittle and the Apple Brownies, Oh goodness! Those are things that the kids will beg me for for sure really soon, and I know this cookbook will be put to good use.
There are amazingly simple and yet stunning centerpieces. I love the one on page 165, the Cork Runner and Nuts in Vases, amazing, just perfect for that natural feel that I love. Ideas on how to design neat menus that I will probably never get with it enough to make, but if I did I would copy her style exactly. This is an idea book just as much as a recipe/ cookbook. I can't wait to try more of the recipes, I need to get me some parties set up so that I will NEED to entertain with class. Oh, and for those of us with kids there are also several sections on how to entertain a kids party, complete with cake recipes, crafts that would be fun for that age group and art things to do with kiddos.
The recipe I am dying to try next is the Deep-Dish Country Quiche, oh goodness. I have 11 chickens and soon they will all be laying, I know that when they are I will be scrounging for things to use up my beautiful fresh eggs. I know that this Quiche will be perfect, YUM!
Here are two exquisite recipes from Katie Brown Celebrates listed under the December Holiday brunch section. Enjoy them with friends and family during this season.
Tomato Bread Pudding (Katie Brown Celebrates, p. 182)
Serves 12 (makes one 13 by 9-inch pan)
This is a a great way to use up tomatoes and bread that are about to go. Combine them with cheese and spices, and you will have a delicious pudding.
2 Tablespoons olive oil
1 Large Onion, diced
4 cloves garlic, chopped
5 Tablespoons fresh thyme
1+1/4 Cups Heavy Cream
2+1/4 Cups Chicken Stock
1 Tablespoon Salt
1+1/2 Teaspoons black pepper
2 eggs
10 Cups cubed french bread
2+1/2 Cups grated Parmesan
6 Cups Halved Cherry Tomatoes
1. Preheat oven to 350 degrees
2. Heat a medium-size saute pan over high heat and add olive oil. When oil is hot, add onion, garlic and thyme. Lower heat to medium and cook until onion is soft, about 6 minutes. Place mixture in a large mixing bowl and allow to cool. Add cream, stock, salt, pepper, and eggs, and whisk until well combined.
3. Add bread, Parmesan, and tomatoes, tossing well to coat everything, and allow mixture to sit for at least 10 minutes. Place in a greased 13 by 9-inch pan and bake until top is golden brown and pudding is set, about 45 minutes.
Turkey Bacon Eggs (Katie Brown Celebrates, p. 180) Serves 12
What brunch would be complete without bacon and eggs? I love this dish because it combines both of them in a quick and easy fashion.
12 3-inch ramekins
Olive oil or nonstick booking spray
36 Pieces turkey bacon
4 Tablespoons Olive oil or butter
4 Shallots, Chopped fine
2 small bags baby arugula (or spinach)
12 eggs
2 cups grated Gruyere Cheese
Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Prepare ramekins by brushing insides with olive oil or spraying with nonstick spray. Wrap 2 pieces of bacon around insides of each ramekin, closing all gaps around the sides. Cut the remaining 12 pieces of bacon in half. Place 2 of these pieces in bottom of each ramekin, covering all gaps.
3. heat large saute pan on high, add olive oil or butter, add shallots, and reduce heat to medium. Gently cook shallots until translucent, about 4 minutes. Add arugula to pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.
4. Combine eggs, Gruyere, and arugula, season with salt and pepper. (remember that the cheese will add some salt of its own. ) Fill each ramekin three-quarters full and bake until eggs are set and tops are golden and puffed, about 20 minutes.
3. Remove bacon and eggs from ramekins while hot, using towels to prevent burning yourself. Serve immediately, as eggs will loose volume as they sit.
Author Website:
Katie Brown Workshop
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