Teach Kids to Make Cakes with Berries by Themselves

With a brand new year coming, my daughter said to me that she was hoping to make something on her own as one of her new year wishes. As a career woman working at new voucher and also a cooking expert at home, I finally decided to teach my daughter to make British-style cup cakes with berries on top of them, which I believe is not that hard. I hold that this cake-baking experience will not only make my daughter’s wishes come true but can also help my kid learn some traditions.

cakes recipe

cream 165g
soft flour 150g
strong flour 150g
baking powder 5g
powdered sugar 140g
salt 2g
three eggs
milk in powder 10g
cinnamon powder – certain amount
dried fruits – certain amount
tips of dried fruits: dunk the dried fruits into rum for half a day or a day for later use. You can purchase and mix & match the dried fruits you like such as Raisins, Dried pineapple and Dried cranberries.
1. Whip up the cream and fold in powdered sugar.
2. Add flour and milk in powder and mix them up.
3. Whip up the dough until it turns white and then add 3 eggs and some amounts of water adjusting the moisture.
4. Add fruit grains and cinnamon powder to what you have made.
5. Put proper amount of dough into the mold and place it in 180 degree oven for about 20 minutes.
After this teaching, I start to think make it a monthly thing with a variety of dessert making or cuisine cooking. For one thing, it is interesting and for another it will enhance the feelings between the two generation. Seek for some sort of fun and spend more time with your kids now!

Make Your Own Sugar Cookies Recipe #foodie #recipe

This past weekend we had company over and the girls had a blast looking up ways to make their own sugar cookies. This is their creation. A delicious recipe and treat worth sharing with you all.



  • 1 1/2 sticks of butter, softened
  • 1/2 cup of sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 2 1/4 cup flour
  • pinch of salt

Mixing Sugar Cookies Ingredients

Additional Items Needed

  • Mixing Bowl
  • Plastic wrap or aluminum foil
  • Mixer
  • Baking sheet(s) x 2
  • Spoon for putting mix onto baking sheet

Sugar Cookie Dough Prepared for Firming

Start Making the Sugar Cookies

  • In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.
  • Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm. {we used aluminum foil}
  • Heat oven to 350 degrees F.
  • On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

Hershey Kisses on Sugar CookiesAdditional options for you to do could be to place a Hershey Kiss on top of each sugar cookie, the girls only had a handful of chocolate kisses, so they placed a few on some of the cookies. Place the kiss on the sugar cookies after they come out of the oven, to allow for the Hershey Kisses to “melt” into the cookie.

This recipe yields approximately 30 cookies.

The Cool {and Quick} Way to Make Pancakes for Multiple Kids

I must admit I take full advantage of looking like a “cool mom” most mornings when I wake up to cook the kids pancakes on a weekend or before school starts. The reason I look like the “cool mom” is because I take what some may say to be the lazier approach to making pancakes for three kids, or if on a weekend when my daughter has a friend over, four kids. I first make sure to purchase some of the Bisquick pancake mix, this time I chose the Bisquick Complete type of pancake mix, where you add just water.

Next I add the water, mix up the batter while heating up the skillet. I used to make normal sized pancakes for my three kids but then I never actually got to enjoy breakfast with them, it seemed I just became the short order cook always over heating at the stove. I am not that mom, I have zero desires in slaving over a hot stove. This is why I decided when we rock pancakes in our house, they are going to be over sized pancakes, no more 2-3 normal sized pancakes per kid, instead …

I pour that batter right into the skillet until it touches every side and each child gets a pancake about this size. I do try to make a slightly smaller version for my three year old, but then he started to realize his brother and sissy had bigger pancakes so now I give him the same sized pancake but understand he isn’t going to eat the whole thing.

The kids talk about my over size pancakes all of the time, for me it’s a time saver but for the kids? It makes me the “cool” mom. I really don’t care what the kids or anyone else wants to think of me as long as they eat their breakfast, the most important meal of the day, or so they say!

What shortcuts have you taken to make cooking take up less time so that you had more time to chat at the dinner/breakfast table?

Recipe for Peanut Butter and Chocolate Lovers


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup peanut butter flavored pieces
  • 3/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 2 cups boiling water
  • 1/2 cup peanut butter, creamy or chunky


In a mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.

In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into cocoa mixture. Pour evenly over batter in the slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until toothpick inserted near center of cake comes out clean. Uncover and let cool slightly, about 30 minutes.

To serve, spoon warm pudding cake into dessert dishes, and serve with ice cream or whipped topping.

Guest Recipe:

This recipe  was shared by Robyn, and I advise you to fully check out the first recipe and then the full blog post on site {–fun pics here}  to ensure you are making this the way she made it.

Thanks for sharing this recipe during Peanut Butter Lovers Month!

Memorial Day Dessert: Triple Berry Cream Pie

Memorial Day weekend is coming but are you ready with recipes that share the red, white and blue passion? Today we are sharing with you a Triple Berry Cream Pie recipe found on MyRecipes.com.

Ready to make your Memorial Day weekend guests drool? Try out this Triple Berry Cream Pie recipe.


Crust –

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup vegetable shortening, chilled

Filling -

  • 6 ounces cream cheese, at room temperature
  • 3/4 cup confectioners’ sugar
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 cups strawberries, hulled and cut into quarters (8 oz.)
  • 1 (6 oz.) basket raspberries
  • 1 (4.4 oz.) basket blueberries

Preparation -

  • Make crust: Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface, roll out into an 11-inch round. Fit into a 9-inch pie pan and crimp edge. Refrigerate for 10 minutes.
  • Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
  • Make filling: In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
  • Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.

Have you any Memorial Day weekend plans? What will you be serving?

Full credit goes to MyRecipes.com for sharing this recipe.

SEO Powered by Platinum SEO from Techblissonline