Doughnuts!

The title says it all. I love doughnuts, so does my mom, brother, and dad. We have favorite places to go to get doughnuts ( The Original Bakery and Top Pot, though Dad also likes Mighty-O), and a few favorite recipes. However, Mom doesn't like to fry doughnuts, so we went looking for a baked doughnut recipe. We found this one: :) They're super good. I made a simple chocolate glaze, a maple glaze, and some cinnamon sugar. Just a warning, making glazes is messing! The powdered sugar gets everywhere, and if anything drips, you'll have to scrub really hard to get it off. I think it's worth it, though. I got the glaze recipe from Doughnuts, Simple and Delicious Recipes to Make at Home, by Lara Ferroni.

 Here's a picture from the side.

Going counterclockwise starting at the bottom, it's chocolate, then maple, then cinnamon sugar.

Chocolate Glaze

1 1/2 cups confectioners' (powdered) sugar

4 tablespoons cocoa powder

2 tablespoons milk

2 tablespoons vanilla

1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

2. Dip the doughnuts in and enjoy! <3

Maple Glaze

1 1/2 cups confectioners' (powdered) sugar

2 tablespoons maple syrup

2 tablespoons milk

 1. Place the sugar in a medium bowl and slowly stir in the maple syrup and milk, a little at a time, to make a smooth, pourable glaze.
2. Dip the doughnuts in and enjoy! <3

Tips and Tricks #5 Making Buttermilk

We never have buttermilk in the house. I don't think I have ever seen it before. Then I learned about this trick. To make a cup of buttermilk, put 1 tablespoon white vinegar in a liquid measuring cups. Add enough milk to make 1 cup, and let it sit for 5 minutes, and (Ta da!), you have buttermilk. It's easy enough to calculate if you need 3/4 cup of buttermilk or something, and you don't have half a carton of unused buttermilk sitting in the fridge.

A Treat For Tea

I have always though of scones as being a sweet, sometimes a bit dry, mix between a cake and a bread. I never knew people made savory scones. I read somewhere that if you have a basic, plain scone recipe, you can do just about anything with it. I tried it, and my rosemary Parmesan garlic scones turned out okay. But a tip: If you are making savory scones with a plain scone recipe (Because people tend to make plain scones sweet), don't add as much sugar. Everyone else said they liked them, but I think that the sweetness contrasted the Parmesan and rosemary, and I didn't taste the garlic at all. Oh, well. I'll try it again. A lot of people eat scones with tea, but I like them without anything. I got the recipe from The Secret Ingredient (Not a cookbook).

 Here they are! They got nicely browned on the outside, but where still soft on the inside. They tasted great hot with lots of butter.

I liked how this picture looked. It really showed off the texture.

Ingredients

2 cups flour

1 tablespoon baking powder

1/2 cup sugar (I would make it less if making a savory scone)

1/2 teaspoon salt

5 tablespoons butter

1 egg

2/3 cup buttermilk

1/4 cup milk

1. Preheat the oven to 400 degrees Fahrenheit. Mix the dry ingredients together first, then cut in the butter and egg.

2. Slowly add the buttermilk to form a thick dough. (Add any extra ingredients now)

3. Knead the dough on a board, roll to one inch thickness and cut the dough using cookie or scone cutters.

4. Place each scone on a greased cookie sheet and brush the tops with milk. Bake for 12 to 15 minutes until golden brown; serve warm.

5. Enjoy! <3

To make Parmesan garlic rosemary scones, add:

1 tablespoon chopped rosemary

about half a tablespoon minced garlic

1/3 cup Parmesan (Do 1/2 a cup if you want it extra cheesy)

A Baker's Tools

Hey, all. Sorry I haven't posted in a while. I'll try to post more from now on. Anyways, I think I should make a list of what I consider basic tools every baker should need. Some of you might add or take away a few things, and there are definitely things I have for fancier baking, but here it is:


An Electric Mixer
Bowls in several different sizes
Measuring cups and spoons for dry ingredients
Measuring cups for liquid ingredients
Wooden, plastic, or rubber mixing spoons and spatulas
Whisks in a few different sizes
Muffin tins and cake/bread pans
Ice cream scoops in a few different sizes (For scooping cookies and putting batter into muffin tins)
Pastry brushes (For brushing on glazes, milk mixtures, egg mixtures, or anything else)
Baking sheets
Cutting boards (You'd be surprised how often I use these)
A Sifter
And, of course, a sponge!

Wow. Just Wow

would you believe that I love to cook and yet had never watched the food network until a few weeks ago? One word. Wow. I can't believe what I've been missing! So far my two favorite shows are Cupcake Wars and Barefoot Contessa, but I'll watch anything! It used to be that if Mom said I could watch T.V. I would watch Disney, but now I watch cooking show after cooking show. I love them.  Food Network Rocks!

Tips and Tricks #4, How to make perfect chocolate chip cookies

My dad sent me this link months ago, and I watched it once and never really thought about it again. Then on Labor Day, I wanted to make something, so I decided on choc-chip cookies. I watched the video again, and thought, "Wow! What she says makes sense!" Just FYI, using an ice cream scoop does make it easier.
http://www.chow.com/videos/show/all/117274/how-to-make-chocolate-chip-cookies

2 quick and easy breakfasts

#1. A smoothie. Really. It's as simple as that. It's fast, it's simple, and you can easily add nuts or hemp powder or something to get more protein. My dad does it with hemp, but I can't stand the taste of hemp, so I use macadamia nuts instead. They taste great in a strawberry banana smoothie!


#2. If you can scramble an egg, you can make a breakfast burrito. It's fast, easy, and tastes great on a cold morning.





                                                   Smoothies



#1. The 'Ana' Smoothie.
My best friend's mom taught us this one, though we did edit it a bit.

1. Fill a blender 1/4 a way with ice. Pour milk over it until it covers the ice.
2. Peel a banana and cut it in half. Put it in the blender.
3. Blend until there are no big chunks of ice or banana. Add chocolate syrup or chocolate powder to taste.



#2. Strawnana
My personal name for a strawberry banana smoothie.

1. Pour in 2 and 1/2 cups frozen strawberries into a blender.
2. Cut a banana into rough chunks and add to the blender.
3. Pour about 1 cup strawberry/orange/banana juice into the blender (I use the kind you get at Trader Joe's)
4. Blend until smooth.




#3. Blueberry Bliss
My brother's favorite.


1. Put 1 and 1/2 cups frozen blueberries into the blender. Pour 1 cup milk over it.
2. Add 1 cup frozen raspberries, and one banana, cut into chunks.
3. Blend until smooth.





                                                 Breakfast Burritos


1. Scramble an egg.
2. Cook a sausage and cut into small pieces. Put the eggs and the sausage onto a tortilla.
3. Put some cheese onto the egg and sausage, and put the tortilla in the microwave for 5-10 seconds.


        

Tips and Tricks #3: Getting bread out of a bread pan

The answer is simple. Use lots of butter. When you butter the bread pan, use lots of butter. Enough that when you slid your finger along the bottom and sides of the pan, where you touched still looks as greasy as the rest of the pan. Then put the dough into the pan and bake. As soon as it comes out, flip the bread pan upside down over a cooling rack and the bread should fall right out. Let the bread cool until it's cool enough to touch it, and carefully flip it over and let it cool the rest of the way. If it doesn't come out of the pan, carefully slid a knife between the bread and the side of the pan and try again. If it still doesn't come out, I don't know what to tell ya.

I'd like S'more! X2

I read about this trick somewhere (I think it was in an American Girl Magazine, but I'm not 100% positive), and have been wanting to try it out. First, you cut a hole in a marshmallow. Then you take a square of chocolate, and put it in the hole. Then you roast it like you would any S'more. If you roasted it long enough, the chocolate should have melted in the S'more.
The for the next trick, it takes a bit more. I'm sure you've had the cookies that are coated in chocolate on one side? Like the Girl Scout All Abouts or Tagalongs. So you take a cookie, and your roasted marshmallow, and instead of putting it on a gram cracker with two or three squares of chocolate, put it on the chocolate covered cookie instead. Top it with another cookie, and you have a cookie S'more! My Auntie taught me this trick.

Half-n-Half Cupcakes

Yeah, I know what you're thinking, you think I mean half-and-half cupcakes, using half cream and half milk instead of just plain milk. Nope. I mean half vanilla and half chocolate cupcakes. You can use any vanilla cupcake recipe, and any chocolate cupcake recipe. It's easy, fast, and a crowd pleaser. I frosted them with a simple vanilla buttercream frosting: Link. You need to add more powdered sugar and vanilla then the recipe calls for, but other then that, this is the recipe to use. I had some fun with our cupcake stuff, using different tips and colors for the frosting. Unfortunately, our kitchen was too hot to make roses and flowers and stuff, and caused the frosting to be a bit melty. They still tasted good, though.

Cooking tips and tricks #2: Testing your baking powder

You might want to test if your baking powder is fresh. If it's not, it still works, but not as well. You might find you'll get half-risen cakes and muffins. It's really simple to test it. Fill a cup with hot (not boiling) water. Take one tablespoon of baking powder and dump it into the cup. If it bubbles up a lot, it's still fresh. If it doesn't, it's not. It's as easy as that!

Pretzels!

I LOVE soft pretzels, but I almost never get them. So I decided to try and find a recipe online for them. I found this one. It worked really well (thought I think I used too much salt), and was really good. I made the dough in a food processor, and that worked well, too. Here's the link.

Cute Little Cookies

I saw this recipe in a cookbook, and thought, those are so cute! I've been wanting to try them, and when I heard we're going to  party that you had to bring something, I made these. Their dough was crumbly, and I had to squish it together to shape it. But I found it you work it too much, It'll dry out and get more crumbly. But they're good, and kinda have the same texture as short bread.
I got this recipe from Taste Of Home Kid Approved Recipes

 The chocolate was kinda hard to work with, and dripped all over the place when I was doing the eyes and noses (In cookbooks everything always looks nice and neat, but when I make a recipe, it never turns out that way). But they're still cute, and yummy!

They're small, about the size of a large walnut.

















                                               Hedgehog Cookies



1/3 of a cup butter, softened
1/4 a cup confectioner's sugar
1/2 a teaspoon vanilla extract
2/3 a cup ground pecans (I used the same amount of ground almonds instead. It worked fine)
2/3 a cup all-purpose flour
1/8 a teaspoon salt
1/2 a cup 60% cacao bittersweet chocolate baking chips (I used plain ol' semisweet chocolate chips, instead)
1/4 a cup chocolate sprinkles


1. In a small bowl, cream butter and confection's sugar until light and fluffy. Beat in vanilla. Combine the flour, pecans, and salt; gradually add to creamed mixture and mix well. Shape about 1 tablespoon of dough into a ball; pinch the dough to form a face. Repeat. Place two inches apart on greased baking sheet.

2. Bake at 325 degrees Fahrenheit for 12-15 minutes or until lightly browned. Let stand for 5 minutes before removing to a ware rack to cool completely.

3. In a microwave, melt chocolate; stir until smooth. Holding a hedgehog cookie by the nose, spoon chocolate over the back (leave face uncovered). Allow excess to drip off. Place on waxed paper, immediately coat the wet chocolate with sprinkles.

4. With a toothpick dipped in chocolate, make two eyes and a dot on the nose. let stand until set. Store in an airtight container.

Two summer treats (One I made and one not)

Hi, all. Sorry I haven't posted in a while, I was on vacation and kept forgetting to post. But anyway, I did a few cooking things, I did another Jell-O, the same flavors but bigger. And these really cool popsicles that I saw in an American Girl magazine. It's called a Soda Pop (Get it? I didn't at first), and super good. I also had the best waffle cone I have ever had at a place called Goody's in Sunriver, OR. The ice cream was really good, too.




                                                           Soda Pops


1 countainer of vanilla ice cream

6 mini cans of root beer (Or any other kind of soda. I used orange, too)


1. Take a small scoop of ice cream and press it down into the bottom of a small plastic cup. Press all the air out.
2. Pour cold root beer slowly over ice cream. Spoon foam off top.
3. Keep doing step two until the cup is full to the top with root beer and has no foam.
4.  Freeze six hours or overnight.

Last Day of Camp

It's hard the believe that I've been looking forward to my cooking camp for so long, and it's already over. It ended yesterday. For the last day, we made cous-cous with apricots, a Moroccan stew, a fruity dessert salad, and sesame-seed cookies (Which were better then I thought they would be). But I'm happy with the classes. I loved the Chinese noodles one the China day, The meatballs were awesome on the Italian day, and I have never tasted potato pancakes like the ones on the Middle Eastern. I'm excited to do the recipes again, and look forward to the camp next year.

First Day of Camp

So about forty five minutes ago I got back from my cooking camp. I had a lot of fun. We made salad, spaghetti and meatballs, garlic bread, and lemon tarts. They were all really good. It turns out that each day we get a new main chief, who does the food from the county we are doing that day. The Main chief today is from Italy, and has been cooking for PCC for thirteen years. She showed us how to cut an onion (much easier then how I've been doing it) and told us that if you crack an egg on a flat surface, not a corner or an edge, it's just one long crack and not as messy.

Yay!

The week of my cooking camp is here!  I'm doing a kids cooking camp at PCC, and I sighed up in March. So yeah, I'm pretty excited. It's called Around The World In Five Days, because we'll be making Italian, Middle Eastern, Chinese, Moroccan, and Cuban food. I'm pretty sure today is Italian. I'll post the details later today.

Flat Fortune Cookies

Fortune cookies are one of those things I can never get enough of. However, they're harder to make than I thought. I thought I would make a really thick dough and roll it flat, then put a paper fortune on it and fold it, then cook. Nope. Nothing like that. You have to make the dough, but it's too thin to roll but too thick to spread easily. Then when you take it out of the oven, you have to fold it while it's still hot, because if it cools it will crack. I just gave up and made most of them flat. They still tasted good, though. Here's the link to the Recipe.

 Here they are! As you can see, most of them are flat.

Tips and Tricks #1

I have decided that once a week, I will post a tip or a trick for cooking. This week's is............(drum roll, please) how to separate an egg! Separating an egg is when an egg white goes in one bowl, and the yolk in the other. It's harder than it sounds. How I used to do it was I cracked an egg and put everything in one bowl, then picked up the yolk with my fingers. It's easy, but I hate the feeling of raw egg, and you have to wash your hands after each egg. So yeah, not the best way. How you do it the 'right' way is you crack the egg and start to pull it open, but slide the yolk into one side of the shell as you break it in half. If you do it right, the egg whites should fall into the bowl and the yolk should still be in the shell. Put the yolk into another bowl if needed, but if not, just put it in the compost or whatever you put eggs in.

A Frozen Treat

If you want a frozen treat on a hot day, make homemade ice cream sandwiches! These were good, but the vanilla didn't turn out like I hoped. The chocolate was good, though.



                                                          Ice Cream Sandwiches

1/2 cup  milk or half & half

1 tablespoon sugar (make it 1 1/2 if you are making chocolate)

1/2 a teaspoon vanilla extract

(If making chocolate) 1 tablespoon unsweetened cocoa powder

About six cookies

1. Put milk, sugar, vanilla ( or cocoa) in a sandwich baggie.

2. Fill a bigger baggie half full with ice, and pour about half a cup salt over ice.

3. Seal the smaller baggie and put it in the bigger one. Seal the bigger one and shake gently for about 20 minutes.

4. Put some on a cookie and put another cookie on top of the first one. Keep doing that until you run out of ice cream

A Bake Sale.....

 To bring Abaynesh (Aby) home. Our friend Heather is adopting a one and a half year old girl from Addis Ababa, Ethiopia. She is coming home today from her first visit, and will be returning to Addis in the next few weeks to bring Aby home. She has been waiting for more than a year. So we are doing a bake sale to help raise money for her. We are doing it in front of the Star Store on Whidbey Island, Washington. We are making brownies, chocolate chip cookies, chewy molasses spice cookies, two different types of bread, cake pops, and lemonade. I am also making friendship bracelets to sell. We hope to make more than fifty dollars.  I really hope we do well. It is going to be from 11:00 to 2:00, in front of the Star Store in Langley, on Whidbey Island, Washington.

Jelly? Nope! Jell-O!

My dad loves Jell-O. And he really loves Jell-O with bananas in it. So I made him that kind of Jell-O for Father's Day. It was very good, though it got kinda flat. Mom said it was because I didn't use a Jell-O mold. But who cares what it looks like as long as it tastes good? So we didn't care. It was a two-layer Jell-O, with lime with the bananas in it on top, and cherry on the bottom. I liked how the bananas looked when I was eating it, like it was a three-layer Jell-O instead of a two layer one. On another Jell-O note, Dad told me about this really cool website called The Jell-O Mold Mistress of Brooklyn. It's really cool some of the stuff she can do. I got this recipe from Kids' Kitchen, by Amanda Grant

Here it is! The whole time I was making it my mouth was watering. I love Jell-O.















                                                           Two-Tone Jell-O
                                                                    Ingredients


Some sort of fruit, such as strawberries, raspberries, or blackberries (On the Jell-O box it says not to use pineapple, kiwi, gingerroot, papaya, figs, or guava)

1 package strawberry Jell-O

1 package blackberry Jell-O (As you know, I used lime and cherry instead.)



1. Pick over the fruit, removing any stems. If you are using strawberries, cut any large ones in half. Put the fruit into a large bowl or Jell-O mold

2. Put large saucepan of water on the stove. Using kitchen scissors cut the strawberry Jell-O  into pieces. Put it into a large pitcher and carefully pour over one cup of boiling water. Stir continuously until the Jell-O is completely dissolved. Add one cup of cold water to the pitcher and stir well.

       *I guess they used some sort of pre-made Jell-O, but I used the powdered stuff and edited it a little bit.

3. Leave to cool for ten minutes then carefully pour the liquid Jell-O over the fruit. All the fruit will float to the surface.

4. Leave to cool completely, then cover with plastic wrap and put into the refrigerator and leave to set-this will take about two hours depending on how cold your refrigerator is.

5. When it is set make the blackberry Jell-O. Put the large saucepan with water in again. Cut the next layer of Jell-O into pieces and using kitchen scissors and put into a clean large pitcher.

6. Carefully pour over one cup boiling water. Stir continuously until the Jell-O has completely dissolved. Add one cup of cold water to the pitcher and stir well. Leave to cool for ten minutes.

7. Take the already set strawberry Jell-O out of the fridge and remove the plastic wrap. Carefully pour the blackberry Jell-O over the strawberry Jell-O. Leave to cool completely, then cover with plastic wrap and put back into the fridge and leave until the Jell-O is completely set.

8. To turn it out, dip the bottom of the bowl into a sink full of hot water for a few seconds. Lift the bowl out and place it on a dish towel. Put an upside-down wet plate on the top of the bowl, the quickly turn it over so the Jell-O comes out onto the plate.

This doesn't really have anything to do with cooking, but.........

This doesn't really have anything to do with cooking, but I thought it was cool. First strawberries of the season! Our strawberries normally get ripe before now, but this year they didn't for some reason. But we picked our first three strawberries today! Nice plump ones, too.

Plump, red and sweet. Perfect. I hope more get ripe soon!

Creamy, Yummy, Fruit Smoothie

I am normally picky about my smoothies. Mine tend to be strawberry-something, with more strawberries than anything else. But then I though I might try this one. The name of this post pretty much says it all. It is very creamy, and very good. One of the better yogurt-berry smoothies, I think. The yogurt is not over-powering, but you can still taste it a tiny bit, and it blends together very fast. In the cookbook I got it from, it says that this is a good breakfast smoothie. Next time we have friends over for breakfast, I'm making this smoothie. I got it from Kids' Fun and Healthy Cookbook, by Nicola Graimes.

 Everything in the blender, waiting to become a yummy smoothie.

 I thought that different layers of fruit and yogurt were cool looking, so I took a close-up.

The finished thing. I cut the recipe in half because I wasn't sure I would like it, but I'll give you the full recipe. Just FYI, I love the color.













                                                                        Yogurt/Fruit Smoothie
                                                                                Ingredients


3/4 cup fresh or frozen blueberries
3 bananas, sliced
1 teaspoon vanilla extract (Optional. I added it but didn't really taste it)
2 cups thick, plain yogurt
1 cup milk

1. Peel the bananas and then chop them into small slices. Put them into the blender and add the blueberries, vanilla extract, yogurt, and milk.

2. Blend in the blender until the mixture is smooth, thick, and creamy. Pour smoothie into four tall glasses and enjoy.

Lemon Shortbread. Yum X 2

These were very good. I think they would have went well with fresh strawberries, but we didn't have any on hand. I have never been a huge fan of shortbread, but these lemon shortbread cookies were yummy. I wish I had made more of them. On a scale of 0-5, I'd say they were a 4. So yeah, pretty good. They look nice, too. They would have looked nicer if I had cut them all the same size, but if you're going to eat them, who cares about that? I did have a hard time zesting the lemon, and mom had to help me with the last few bits, but other than that, it was a easy recipe and now one of my favorites I've done so far. I think I'll make them again this summer for a picnic. Note to self, when you do that, bring fresh strawberries! I got this recipe from the Healthy Lunchboxes for Kids, also. And if you didn't catch it the first time, it's by Amanda Grant.



                                                  

  Light brown and dusted with sugar on our cooling racks. Just be warned, these cookies are very crumbly.





                                           






                                                 


                                                    Lemon Shortbread Cookies

                                                                   Ingredients


3/4 cup butter, softened.
1/3 cup sugar, plus extra to dust.
Zest of one unwaxed lemon. (Yum. Waxy cookies. Make double sure it really is an unwaxed one.)
1 1/2 cups all-purpose flour
1/2 cup cornstarch

An 18 inch baking pan, greased and lined with baking parchment (Or dusted with flour)

1. Preheat the oven to 375 degrees, farenhight.
2. Beat the butter and sugar together until soft, pale, and fluffy.
3. Add the lemon zest, flour, and cornstarch and mix it again until it comes together.
4. Cover the bowl and chill for ten minutes
5. Press the dough into the prepared pan and bake for fifteen minutes.
6. Remove from the oven and dust with sugar, if liked. Cut the dough into about twelve sticks, and let cool completly in the pan.

Flat Breads = tortillas

This next recipe is neither easy, or fast, or (in my opinion) yummy. I thought that Indian Flat breads sounded good, and that it would take maybe an hour. Nope. It took me about two and a half hours to make and cook, and when it sat for half an hour, I spent that whole time cleaning. It tasted like plain old tortillas that you could buy in any store. So yeah, not worth three hours of my time. Now, the cookbook I got it from had many other recipes, and I am longing to try some (Brazilian chocolate birthday candies!), but I will not make this again. The cookbook I got it from The Second International Cookbook for Kids, by Matthew Locricchio. Again, I am not saying the whole cookbook is bad, just that recipe.

So, these were the finished thing. The yellowish stuff on top was melted butter, then it cooled down and got weird. They don't look all that impressive for something that took three hours.

Cheese-y Snacks

I also don't have any pictures of this project, but that doesn't really matter. These were fast, easy, and yummy. I had to add a little bit of water to make it stick together more, so the cooking time was longer, and I sprinkled Parmesan cheese on top. But other than that, I did the recipe just like it said to. They were a quick snack, but got a bit stale after three days. I was storing them in a zip-lock sandwich bag, but someone left the bag a bit open. I think they would have been fine if that didn't happen. So next time I make them, I'll put them in something that you can't shut half-way.



I got this recipe from Healthy Lunchboxes for Kids, by Amanda Grant. The recipes in it are a bit easy, but the ones I've tried are good.



                                                          Cheese Straws

                                                              Ingredients


A heaping cup all-purpose flour, plus extra for dusting.
3 tablespoons butter, chilled and cut into small pieces, plus extra for greasing.
1/3-1/2 cup strong Cheddar, grated. (I used Parmesan instead)
1 small egg, beaten

1. Preheat the oven to 350 degrees, fahrenheit

2. Sift the flour into a large bowl. Rub the butter into the flour using your fingertips until the mixture looks like fine bread crumbs. Add the grated cheese and mix together.

3. Add the beaten egg and stir the flour into the flour until the mixture starts to come together. Then us your hands to work it into a ball.

4. Sprinkle some flour onto the counter and onto a rolling pin. Roll out half the dough into a rectangle about 1/8 of an inch thick. Cut widthwise into straws. Carefully lift them onto a greased baking sheet, leaving a little space between each one. Bake for ten minutes, until golden.

5. Let the straws cool for a couple of minutes on the baking sheet and then carefully transfer them to a wire rack. Eat warm or let cool completely and store in an airtight container.

Hi, All!

As the title says, hi all! And thanks for reading Kid's Kreative Kitchen. I am the main chef, though once a month my friend comes over and cooks with me. Our first project was a yummy coffee cake with a cinnamon topping. We didn't take a picture, though. Oh well. It was a bit lopsided anyway. :) This month we'll be doing noodles with alfredo sauce or a fruity Jell-0. Anyways, back to Kid's Kreative Kitchen. So, I had intended to start this two weeks ago, so for the first few posts it's going to be cooking projects from the last two weeks. I'll try to do all of them today, but if I don't, they'll be up in a few days. I'm also hoping to get at least one recipe up each week. I hope you keep reading!