I love baking with kids. One of my favorite kitchen assistants is my niece Sophie. She asks 101 questions, makes ingredient suggestions, follows my directions attentively and she’s only four years old.

We always make time for baking because we have so much fun together. At her last visit, we decided to play pasteleria and make little panques with my new mini-bundt cake molds.

Although my niece loves chocolate, I decided to go with a vanilla recipe and teach her all about where vanilla comes from. Vanilla pods are fascinating to me and I knew she would be in awe when I show her that vanilla isn’t just an ice cream flavor.

Before we started baking, I pulled out a vanilla bean and asked her if she knew what it was. Her eyes widened and said “un gusano!” – a worm! I said “No, silly. It’s a vanilla bean.” “Es un frijolito largo, largo” – a long, long bean. Her eyes widened more.

We inspected it closely. With eyes closed, we sniffed the rich aroma of natural vanilla. I asked her to describe the texture of the bean and she said “wrinkly and slippery”. It’s oily, I said.

Cutting it open and seeing the tiny little seeds ooze out of the bean was the most amusing moment for both of us. The expression on her face was priceless. We discussed in what other dishes vanilla may be added. “Cakes! Churros! Ice cream floats!” she suggested. All correct!

Cooking with kids and focusing on one ingredient at a time is a great way to incorporate teaching and learning. Moments like these only come once in a while because our kids grow up so quickly. Cherish them to the fullest.

Below is our recipe for the Mini Bundt Cakes with Butter Rum Sauce. The rum sauce was my idea and is completely optional. Omit for kids. Adults will not get enough of it.

Mini Bundt Cakes with Butter Rum Sauce

Makes 18 mini-bundt cakes or one 9” bundt cake

Ingredients

• 3 cups all-purpose flour
• 3.4 ounce box instant vanilla pudding mix
• 1 vanilla bean, beans scraped out
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 4 eggs
• 2 teaspoons baking powder
• 1 ½ cups sugar
• ½ cup vegetable oil
• Butter Rum Sauce (optional)
• ½ cup butter
• 1 cup sugar
• ¼ cup light rum
• ¼ cup milk
• Assorted berries for garnish

Instructions

Preheat oven to 350° F.

Spray a mini bundt pan tray with non-stick cooking spray.

In a large bowl, combine flour, pudding mix, baking powder, baking soda and salt. Set aside.

With an electric hand mixer, mix sugar and butter until smooth.  Add oil, eggs and vanilla bean paste.

Continue to mix with hand mixer and gradually add in flour mixture until well combined. Pour batter in prepared mini-bundt cake pan molds.

Bake for 60 minutes or until a toothpick inserted in a bundt cake comes out clean. Cool in pan and invert on a wire rack.

Butter Rum Sauce

In a small saucepan, over medium heat, combine butter, milk, sugar and rum. Whisk together and bring to a boil. Remove from heat and let cool.
With a small fork or toothpick, poke holes in each bundt cake and brush butter rum sauce over cakes. To serve, drizzle remaining sauce over cakes and garnish with fresh berries.

This week for our The Culture of Food  Weekly Round-up we searched the blogosphere for delicious meals that cover breakfast, lunch, a snack, dinner and even a simple dessert! Some of these dishes consist of a little twist on traditional recipes. Check them out below to find out what they are. 

Easy Egg Muffin {healthy to-go breakfast}

Mari of Inspired by Family Mag shared this very smart way to feed a family on the go. Instead of bitting into a typical muffin when running out the door, how about getting some protein and veggies in with these egg muffins! Check out the simple recipe here.

Marinated Mushroom and Jack Quesadilla

Who doesn’t love a good quesadilla? They’re so easy to make and tasty! This recipe for a marinated mushroom quesadilla was shared by Carla of Simply Food Love. It’s a simple way to give a traditional quesadilla a little twist.

Apricot Walnut Energy Bars

If you need a little extra something between lunch and dinner check out Fabiola’s recipe for an apricot walnut energy bar. These energy bars are easy to make and very nutritious. Fabiola blogs at Not Just Baked.

Pollo Guisado – Puerto Rican Braised Stewed Chicken

If you’re in the mood to change up your chicken recipe try Elena’s Puerto Rican pollo guisado. Elena shared this recipe on her blog The Posh Latin Cook.

Tejas de Chocolate

Time for dessert! Bocadillo Suculento shared this super easy recipe for a chocolate bar that includes berries and nuts. Check out the recipe here.

Layered gelatin and in particular, creamy layered Jell-O is very special to me.  Not only is it a fun treat to enjoy but it also brings back so many vivid memories of Valentine’s Day during my elementary school years in Mexico.

Valentine’s Day in Mexican schools was celebrated somewhat differently than in U.S. schools.  It was more of a gift exchange between students in which they had the option of participating if their family was economically able.  To be included in the gift exchange, one had to write their name on a piece o paper and place it in a festive box located on the teacher’s desk.  The box was decorated with red and white construction paper hearts, glued-on red gumdrops, Smarties and dried macaroni.  

Valentine’s Day cards did not exist in my school and were only exchanged among married or engaged couples.  If you really wanted to make a good impression on your Valentine and their family, the card was accompanied with flowers, expensive jewelry or American chocolates.

My family could not afford a fancy plush toy or chocolates in order for me to participate that year. But my mom did manage to create these beautiful, individually sized creamy gelatins for the entire class. It was the most coveted gift and it was wonderful that everyone had the opportunity to enjoy one.

To this day, the classmates I’ve kept in touch with have remembered my mom walking into the class with a tray full of gelatin treats arranged on a platter in heart formation.  

Now that my son is in school, my mom has shared with me this simple and inexpensive recipe to make for his classmates this Valentine’s Day.

I used polymerose heart-shaped molds but keep in mind that this treat can be made in any other plastic or aluminum Jell-O mold and to follow the unmolding instructions at the end of this recipe.

Wishing you a happy and memorable Valentines Day!  Enjoy!

Ingredients

Creamy Cherry layer

Makes 6

1- 3oz package of cherry flavored Jell-O

1 cup boiling water

1 cup cold milk

Sweet cream gelatin

1 tablespoons (2 envelopes) unflavored gelatin

¼ cup cold water

¾ cup boiling water

¾ cup sweetened condensed milk

Creamy Orange layer

1- 3oz package of orange flavored Jell-O

1 cup boiling water

1 cup cold milk

Instructions:

Creamy Cherry Layer

In a medium mixing bowl, add 1 cup boiling water to cherry gelatin mix, stir 2 minutes until completely dissolved.

Stir in 1 cup milk until combined.

Divide mixture evenly in six heart-shaped polymerose heart shaped molds (approximately 5 tablespoons of cherry mixture in each mold).  Each mold is approximately 2.9” (W) x 2.9” (L) x 1.8” (H).

Refrigerate until set.  Approximately 1 hour.

Sweet cream gelatin

Meanwhile, in a separate bowl, sprinkle unflavored gelatin over 1/4 cup of cold water and allow the gelatin to absorb the water.

Stir in 3/4 cup of the boiling water until gelatin is fully dissolved. 

Stir in sweetened condensed milk until the mixture is smooth. Refrigerate mixture until slightly thickened.  

Gently spoon approximately 4 – ½ tablespoons of the white mixture into each heart-shaped mold over the cherry gelatin layer. Refrigerate until set.  Approximately 1 hour. 

Creamy Orange Layer

Meanwhile, in medium mixing bowl, add 1 cup boiling water to orange gelatin mix, stir 2 minutes until completely dissolved.

Stir in 1 cup milk until combined.

Divide last layer among each heart-shaped mold (approximately 5 tablespoons of orange mixture in each mold).   Refrigerate until firm.

To unmold: 

Fill a large basin with warm water and immerse the mold in the warm water for approximately 10 seconds.  Be careful not to spill water onto the gelatin.  Slightly pull the gelatin away from the inside of the mold with wet fingers.

Place a large, chilled platter upside down on top of the mold.  Hold the mold with one hand and the other hand on the plate, carefully invert.  Peel away mold carefully.

There is something very romantic about the sweet, comforting smell of burnt sugar and vanilla that permeates a kitchen while cooking flan.

The preparation process can be simple but takes a few tries to master the perfectly beautiful and distinct amber color of the caramel.  It took several disasters for me to feel comfortable enough with swirling sugar and water in slow motion without stirring, carefully but in rhythmic pace.  Sometimes causing me to gyrate my hips without even realizing it.  Sounds tricky doesn’t it?

Flan making tests my patience every time. A caramel burn is the most painful burn I’ve ever experienced.  My grandmother would say: “El caramelo es traicionero, dulce y delicioso pero puede causar un dolor que lo sientes hasta el alma.”    (Hot caramel is treacherous, sweet and delicious but can cause so much pain, that you can feel it in your soul).

The trick is to keep a watchful eye and use a light-colored stainless steel or enamel saucepan to be able distinguish when the caramel color has reached its point.  DON’T STIR!  I know it’s so tempting.  Cook over low to medium heat and watch for the golden color change and light syrupy texture.

Once you feel comfortable in making the caramel, you’ll be able to concentrate in making your own flan variety.
Below is a recipe for one of my favorite flans.  I love the combination of hints of citrus with the creamy sweetness of the milks.  The addition of orange peel and juice add a burst of flavor and texture to every bite.  Enjoy!

Orange Flan Ingredients

Serves 6

¾ cup sugar

3 tablespoons water

5 eggs

fresh juice from 2 large oranges (about 1/3 cup)

2 ½ tablespoons of very fine orange peel

1-14oz can sweetened condensed milk

1-12oz evaporated milk

1 teaspoon vanilla

Instructions

Preheat oven to 325° F.  Place four 3/4 – cup ramekins or flan/custard cups in 13x9x2-inch baking pan.

In a heavy, small skillet, stir sugar and 3 tablespoons water over medium-low heat until sugar dissolves.  Boil but do not stir, hold skillet’s handle and slowly swirl pan to incorporate sugar and water.  About 5 minutes. Immediately pour syrup into custard cups; divide equally.

In a medium bowl, whisk eggs then gradually whisk in juice, orange peel, condensed milk, evaporated milk and vanilla.  Divide mixture among ramekins.

Pour hot water into baking pan, half way up the sides of cups (bain marie).  Bake flans for 45 minutes or until sides of flans are set but centers are wobbly.  Remove baking pan from oven and let the flans cool in the baking pan with water.  Remove from water and refrigerate overnight.

Run a small knife around flans to loosen. To unmold, place a plate atop ramekin, hold plate firmly and invert.  Shake gently and allow flan to settle onto plate.

The one comfort food I crave when the temperature goes down or when I’m down with a cold is a warm bowl of arroz con leche. In El Salvador we eat arroz con leche warm and with a very watery consistency, more like a soup than a pudding. I remember it was the one thing I looked forward to when I got sick!

Pastry Chef Luis Villavelazquez, the creator of the delicious recipe below, decided to take on the challenge of revamping traditional Latino breakfast recipes and adding the special touch of honey instead of sugar. ”Using honey allows me to innovate, and as the basis for these recipes it adds character to some items and also beautiful floral flavors to others without over stimulating the senses,” said Chef Villavelazquez.

I’m actually giving this one a try because I always prefer natural honey over sugar and need to bring back the tradition of arroz con leche in my house!

Arroz con Leche with Honey Recipe

Makes 4 servings

Ingredients:

• 4 oz of honey
• 1/2 cup of white Jasmine rice
• 2 cups of 2% milk
• 1/2 cup of cream
• 1/2 tbsp orange zest
• 1/2 tsp of vanilla extract

Preparation:

In a large pot, heat milk, cream and rice. Bring to a boil. Lower heat to a simmer and continue to cook for 10 minutes, stirring consistently to prevent rice from burning on the bottom of the pot. During this time, grate 1/2 an orange peel, being careful to only grate the orange part and not the white pith. Next, add the honey and vanilla extract. Cook for another 8-10 minutes until the rice is cooked and has a nice bite texture. Top with orange zest, serve and enjoy!

*Note: When re-heating, warm 1 cup of milk in a pot and add in chilled porridge. Bring to a boil. Add more honey to taste.

Dia de Muertos is a very special holiday for us.  We spend the week prior setting up an altar for my grandparents, searching for cempazuchitl (marigolds), papel picado, making sugar skulls and preparing a mole dinner while we reminisce the joyful times we lived with my grandparents.

This year is very special to us because my son is now at the age where he can participate in many Dia de Muertos activities and begin to understand the meaning of this special holiday.  Since sugar skull making requires lots of practice and patience and is difficult for small hands to maneuver, we decided to make fun Catrina pops out of our favorite cereal –Kellogg’s Rice Krispies.

Rice Krispies Treats are simple to make and everyone loves them — young and old! If this is your first time making them, don’t worry!  It’s a simple process and, most importantly, they are so much fun to make with your children.

Our first challenge was finding an easy way to shape the pops large enough for little hands to handle.  That’s where my chancla (flip-flop, sandal) cookie cutter came in handy.  The sandal shape resembles a skull shape and it was the perfect pop size.

To decorate, use flower candy cake decorations, oogly-googly candy eyes and writing icing to shape the mouth and adhere eyes, flowers and butterflies.

Catrina Rice Krispies Treat Pops

3 Tablespoons butter

1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows

6 cups Kellogg’s Rice Krispies cereal

Supplies

Cooking spray

Cake decorations (flowers and butterflies)

Candy eyes

Writing icing

Lollipop or Popsicle sticks

Instructions

In a large saucepan, melt butter over low heat.

Add marshmallows and stir until completely melted.  Remove from heat

Add Kellogg’s Rice Krispies cereal and stir until well coated.

Using a spatula sprayed with cooking spray, press mixture into 13x9x2-inch pan coated with cooking spray.  Let cool.

Use cookie cutter to carefully cut out skull shape.

Insert popsicle or lollipop stick at the bottom of each skull shape and decorate with candy eyes, flowers and butterflies.  Use the writing icing to make nose and mouth and to adhere eyes, flowers and butterflies.

Amaranth is a tiny-little seed full of protein.  It is mainly used as the base ingredient in the Mexican candy known as Alegrias or “joy.”  Alegrias are rich in fiber, protein, amino acids, calcium and iron.

And yes… they are also full of joy!  Children love to get their hands on this sticky-sweet dessert.  It is a healthy, energy-replenishing snack for kids that fit perfectly in their lunch box. It can also be used as a crunchy topping on their morning fruit and yogurt cup.

Alegrias are typically sold as street candy in the plazas of Mexico or border crossings because they make such great gifts.  They are simple to prepare and can be made with your favorite nut or dried fruit.  Some even include chocolate chips in the mixture.

*Cook’s note: If piloncillo is not available at your local grocery store, replace with 1 cup of honey.

Ingredients:

3 cups amaranth, toasted
2 pounds *piloncillo, in large chunks
½ cup honey
2 cup of water
Juice of 2 lemons
1/2 cup raisins
1/2 cup raw peanuts

Directions

In a large saucepan, heat water until simmer and add piloncillo, honey and lemon juice until it dissolves and becomes syrupy.

Add toasted amaranth in piloncillo syrup and stir gently with wooden spoon until evenly coated.

Press amaranth mixture onto a 9×13 greased baking dish.  Sprinkle peanuts and raisins on top and let cool.

Use serrated knife to cut into squares or use a biscuit cutter for circle shapes.

Makes 10-12

Mott’s used to have this funny commercial on T.V. in the 80′s where a group of children were dressed as secret agents and spoke in hushed tones to one another via walkie talkies saying “I got the Motts?” It made the viewer feel like those kids had their hands around the best kept secret in town. That’s exactly how I felt when I imagined up AppleCake Sandwiches as an afternoon snack for my little one. The truth of the matter is…. my son loves apples and is very particular about having them as a snack every single day, which is not always convenient. If we’re leaving the house, I usually have to slice up apples and put them in a zipped bag just to have them on hand when that craving of his kicks in. I would hate to be caught somewhere without a snack for my son, that’s just asking for trouble. Hungry three year old = no bueno.

Last week I was at the market and noticed Mott’s is making applesauce pouches for easy convenient healthy snacking. My eyes widened when I read “Natural- no sugar added”, and I felt a small smile form across my lips. I thought to myself “that would make snacking on the go so much easier.” I’m failing to mention in addition to my son loving his apple slices or applesauce he also loves cookies and cake that are typically loaded with more sugar than I would like for him to consume. Bright light goes on here! I started wondering what I could make to satisfy all his sweet cravings but still make it a bit of a healthier treat.

Like many children, my son is starting preschool in a few weeks and I want him to be able to have a fun snack to put in his lunchbox. Something I could make in advance and have on hand for the week. This is where my AppleCake Sandwiches walk in. I began thinking maybe an applesauce cookie that could be made into an ice cream sandwich would be ideal. Then that image morphed into an oatmeal applesauce cookie that was way more on the cakey side. That way a variety of snacks could be made out of them. I went with that idea, but when the treats came out of the oven they were definitely little AppleCakes and nowhere near a cookie. The applesauce worked wonders in my cakey creation, adding a natural sweetness to the dough that allowed me to cut back on a portion of sugar in the recipe. It also made my AppleCake moist… who doesn’t love moist? I quickly sandwiched a few with vanilla ice cream for an easy- to-grab out of the freezer snack, and the rest I slathered with peanut butter and topped with a thick apple slice. Problem solved. My boy would now have two treats, one his PB & AppleCake healthy snack for school, and the other we could use as a mini ice cream cake whenever we felt the need to celebrate. Hooray.

Ingredients for AppleCakes

1/4 – cup butter (room temperature)
3/4 – cup brown sugar (packed)3/4 – cup sugar
1/2 – cup Motts Natural Applesauce
1 – egg
1/4 – teaspoon cinnamon
1 – teaspoon vanilla extract
1 1/4 – cups oatmeal
1 1/4 – cups flour
1/4 – teaspoon baking powder
1/3 – teaspoon baking soda

Directions:

-Preheat oven to 350 degrees Fahrenheit
-In a mixer beat sugar and butter together on a medium speed until well combined and creamy.
-Add applesauce, egg, cinnamon, and vanilla extract. Mix on medium for 2 minutes.

-Combine oatmeal, flour, baking powder, and baking soda in a bowl then add to applesauce butter mixture.
-Mix well.
-Spoon 2 tablespoons of batter into each cavity of a lightly sprayed ice cream sandwich maker pan, or on a lined cookie sheet.
-Bake for 12 to 14 minutes or until toothpick comes out clean.
-Unmold AppleCakes onto a cooking rack and allow to cool completely.

-Fill one side of AppleCake with large scoop of ice cream, and then top with another AppleCake for a sandwich. Wrap with plastic wrap and freeze immediately.

-Or slather with peanut butter and top with an apple slice.

Mott’s Snack & Go Applesauce Pouches have a taste kids love in a convenient package for on the go. They also have no added sugar and are an excellent source of Vitamin C. Find out more here.  
If you’d like to try a Mott’s Applesauce Pouch click here for the coupon !

DISCLOSURE: This post has been sponsored by Mott’s. All opinion, and pictures are all our own.

How is this for the perfect summer party dessert?  Take advantage of the peak of strawberry season and serve this classic at your next birthday party, baby shower or family barbecue.  The preparation is so simple — it can be turned into a cooking activity among your guests and have them assemble their own.

“Breakfast party,” you say?  Replace the angel food cake loaf with homemade mini-pancakes and serve with maple syrup!

These charming shortcake sticks are popular with the kids and are great conversation starters. A beautiful and distinctive way to serve dessert and sweeten up your summer with just a few ingredients.

Ingredients

1 angel food cake loaf, sliced into 1” cubes (use a serrated knife for easy cutting)

3 cups fresh strawberries, rinsed, hulled and cut in halves.

Cool Whip Whipped Topping

8-10 wooden skewers, with pointy sides cut off

To assemble skewers:

Alternate shortcake cubes and strawberry halves by piercing on each skewer.

To serve:

Place assembled skewers on a platter and let guests dollop the whipped topping over skewers.  Whipped topping can also be served on the side for dipping.

Serves 8-10

I grew up eating Tres Leches cake at every Quinceañera or any other big Mexican celebration.  I enjoyed every bite of this yumminess!  Mi mami would always ask me to bring  her a piece of cake from whatever party I was at, because she couldn’t attend. I used to think this was weird and a little embarassing to have to ask the hostess for a piece of cake for my mom.  Later in life, when I worked with  newly arrived hispanic immigrants and we would have a party, it never failed that a little boy or girl would ask me for a piece of cake for their mother.  I was relieved to discover that I was not the only one!

This Mini Tres Leches Cake, is a recipe I came up with because I love all things simple, especially since I have three growing boys running around mi casa! Another of my favorite simplified favorites is this Healthy and Easy Fried Icecream Balls!

Mini Tres Leches Cake Recipe

Ingredients:

1 loaf of pound cake, cubed or your favorite vanilla cake
1/2 cp sweet condensed milk
1/2 cp evaporated milk
1/4 cp whole milk/heavy cream/coconut mil
Strawberries sliced

Frosting:
2cps heavy cream
3 tbl of sugar

Directions:

1. Place the 3 milks in a bowl and mix until the sweet condensed milk is fully mixed in with the other milks.
2. Place cubed cake pieces in cups and pierce the surface of the cake all over with a toothpick. Slowly drizzle all the milk mixture over the top of the cake, making sure to get around the edges of the cake. Top with frosting in between layers.
3. Place strawberries on top
4. Add another layer of pound cake and repeat steps 1 & 2.
5. Allow the cake to absorb the milk mixture.  Cool in fridge or serve immediately.

For Frosting
Whip 2 cups of the heavy cream with 3 tablespoons of granulated sugar until thick and stiff peaks form. Spread over the top of each layer and top with a strawberry or cherry. Or you can use whip cream instead of the frosting.