Food and Drink

GUEST POST: Halloween Cookie Project For Kids

This month’s guest post comes from Kimberly Chapman, a competitive cake decorator who teaches beginner/kid friendly classes in the US and UK.  She is a multiple prize winner at various international shows, including first-place awards. She’s known for her dynamic and detailed figure work, as well as pushing the boundaries of standard techniques to the point that the Austin show created an Innovator Award, of which she was the first and only multiple winner.  She blogs her edible media experiments at Eat the Evidence. in between other crafts, authoring feminist romance novels, community volunteering, and being a mom to a preschooler and a preteen.  She had to tell her preschooler to “Stop that!” three times during the writing of this bio and expects to be fetching the first aid kit any minute now. We’re very excited to have such an accomplished kitchen whiz share her skills with us at Raise A Mother. For more fun ideas, check out her site!

Hi, I’m Kimberly from Eat the Evidence,and I specialize in coming up with wacky cake and cookie projects for kids and decorating beginners. One of my most popular tutorials is how to make your own fake, edible, chocolate-flavoured blood for Halloween treats, so for a collaboration with Raise A Mother, I’m very excited to my bring my 3D filled cookie techniques to a whole new audience.

On Eat the Evidence, I often use a special pan covered with semi-spheres to make dome-shaped cookies that can be filled with candy, the fake blood, or other fillings.  But I know not everyone has access to or interest in buying such a device.  So for this article, I’m going to show you how to use basic kitchen tools to still be able to create filled cookies, explaining everything at a beginner-friendly level with lots of options so you can create with confidence.

Let’s make some filled 3D tombstone cookies!
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Self-Care, Blah Blah Blah… Oh, But Wait.

Self-care, me time, blah blah blah. The things people say to us moms (and women generally, let’s be honest) all the time about what we need. But where do we get it?! we frantically wonder as we move from task to task, the endless, managerial to-do list of our lives flowing through our heads. I have NOT been doing a good job of this lately, friends. I’ve not been eating well: I just snack endlessly to ‘tie myself over’ til this or that is done. I don’t drink enough water. I don’t get enough sleep, despite going to bed early and actually napping when my baby naps (I’m sadly one of those must-have-eight-consecutive-hours-nightly-or-I’m-a-zombie people). I don’t take people up on their offers to take my kids off my hands well enough: I usually send one out, but not both at the same time. I’ve not been taking my vitamins, and I’m losing more weight than I probably should be.

But I thought the only person I was hurting was me, and that this exhaustion was part-and-parcel of the “mom with two young kids” package I had signed up for. I figured I just had to get through the muck and come out the other side, and then it would all be fine later.

Then we had the sad doctor’s appointment where our family doc told me my six-month-old is not gaining enough weight. And her guess of why is that I’m not producing enough milk due to insufficient sleep and calories; yep, I’ve been “officially diagnosed” as spread too thin and being too fucking tired. Continue reading

When the going gets tough, the tough need go-to cookie recipes

The past couple of months have been busy times of transition for both of us mamas here at Raise A Mother. Earlier this week, Lindsay shared her challenges in trying to find a work-life balance when both parents work. Meanwhile, almost immediately after returning from maternity leave, I have found myself working in the longest election campaign in Canadian history.

Like many people (and furry blue Sesame Street characters) I know, I find that times of stress bring on cravings for sweet treats. And while this is definitely not the healthiest coping mechanism in the world, it is certainly not the worst. I have accepted the fact that a little bit of cookie goes a long way in improving my mood. There’s also something about baking that makes me feel connected to my home and family.

As a fun post today, I thought I’d share a few of my go-to cookie recipes — ones I’ve made over and over. They are all easy, relatively fast, and always yield delicious results!

I’d love to have you share your go-to cookies too. With everything so busy, I think a virtual cookie swap is exactly what we need!

— Shannon

Peanut Butter Banana CookiesGo-To Healthy CookieGluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies by Two Peas & Their Pod

First of all, if you haven’t yet discovered Two Peas & Their Pod, let me be the person to introduce you. I’ve yet to find one of their recipes that wasn’t just flat out delicious, and the instructions are always solid.

These are probably my most-often made cookies. They are a great option for every day baking in general, but especially if you’re dealing with family or friends with dietary restrictions. You can make these slightly less healthy by adding extra chocolate chips, but they are plenty good without them as well.

Honourable Mention: Chocolate Raspberry Cookies from “Veganomicon” by Isa Chandra Moskowitz and Terry Hope Romero

Coconut oil chocolate cookieGo-To Chocolate Chip Cookie: Coconut Oil Chocolate Chip Cookies by Gimme Some Oven

My ideal chocolate chip cookie is soft and chewy, and that’s exactly what this recipe delivers. My husband is not a big sweets guy, but these disappear super quickly in our house. The recipe takes slightly longer than some because you have to chill the dough (the same is true of the Honourable Mention recipe), but it turns out that this makes all the difference. I haven’t tried it yet, but I suspect these would make fantastic ice cream sandwiches.

Honourable Mention: Chocolate Chip Cookies from “Cooking With Mickey, Vol. 2”

peanut butter cookieGo-To Peanut Butter Cookie: Old-Fashioned Chewy Peanut Butter Cookies by Une Gamine Dans La Cuisine

These are the peanut butter cookies that look and taste just like the ones you remember from childhood. I made them without espresso, and with milk instead of cream, and they were still delectable.

Caramel cookieGo-To Showstopper Cookie: Chocolate Caramel Cookies with Sea Salt by Two Peas & Their Pod

And we’re back to Maria and Josh at Two Peas. It may seem unfair to include two cookie recipes from the same source, but here’s the thing: these are just incredible. For the past five years, I have hosted a Christmas-time cookie swap with my girlfriends. I made these cookies the second year, and they are still the ones my family talks about. A quick note: the first time I made them, I couldn’t find caramels, so I used squares from a Caramilk bar instead, and they worked just as well.

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