This recipe is part of the Kids Food Festival Halloween kitchen crafts and cooking class on October 31st, 2020! Get more information here!

Materials:  

• 4 rice cakes (the Kids Food Festival loves Lundberg Rice Cakes and Stackers – found in the BFPL Digital Halloween Bash goodie bags!) 
• ½ cup whipped cream cheese 
• ½ cup canned pumpkin  
• Mixing bowl  
• Spoon 
• Pumpkin Eyes and Mouth: Handful of dried, dehydrated, or freeze-dried fruit (the Kids Food Festival loves Crispy Green Freeze Dried Fruit – found in the BFPL Digital  Halloween Bash goodie bags!) 
• Pumpkin Nose: red seedless grapes, halved or clementine segments
• Pumpkin Hair: shaved carrot or spiralized zucchini or beets  

Directions:

1. In small mixing bowl, combine whipped cream cheese and pumpkin.
2. Evenly divide mixture and spread on top of each rice cake.
3. Use dried, dehydrated, or freeze-dried fruit to create eyes and a mouth on each cake, halved grapes or clementines to create a nose, and shaved or spiralized vegetable for hair.

To learn more about and to purchase Lundberg:

www.lundberg.com 

Instagram: @LundbergFarms 

Facebook:  @Lundbergfamilyfarms

To learn more about and to purchase Crispy Green: 

www.crispygreen.com 

Instagram: @crispygreensnacks 

Facebook:  @crispygreen

Check out our social media pages!

Kids Food Festival Facebook

The Creative Kitchen Facebook 

The Creative Kitchen Instagram

Autumn is here! As the weather gets cooler we look to heartier recipes to fill our stomachs. This Pumpkin-Apple Soup from our friends at Cooking Light is the perfect dish to enjoy on a cool Fall night. This tasty recipe can act as a base and be made into two separate soups.  For mature palates, Chipotle Spiced Pumpkin Soup provides a kick and Thai Coconut Pumpkin Soup will keep younger palates satisfied with its sweet taste of coconut.  These small variations give each soup a different flavor makeup.

Ingredients:

Instructions:

1. Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

2. While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.

3. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple cider, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas.

• Thai-Coconut Soup: Omit cinnamon; instead add 1/2 teaspoon ground ginger with the pumpkin and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 tablespoon lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 tablespoons cilantro before serving. Serve with lime wedges.

• Chipotle-Spiced Pumpkin Soup: Increase cinnamon to 1/2 teaspoon. Add 1 finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit apple cider; instead add 1/4 cup water. Omit pepitas, sugar, and salt in step 2; instead garnish with 1 ounce thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp.

Tips & Trick:

• Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make each soup more flavorful.
• For a fun, no-fuss garnish, top any of the soups with 2 tablespoons popped popcorn.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Thanksgiving is known for turkey, delicious sides, and tasty pies. Between roasting the turkey and cooking up all the side dishes, there’s little time left to make pies from scratch. Homemade pies can take hours in the kitchen, but not with these quick and simple recipes! Both recipes for Impossibly Easy Pumpkin Pie and French Apple Pie have the crust baked right into the pie itself – taking away tedious steps and saving you time in the kitchen.

Ingredients:

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick® mix

1/2 cup sugar

1 cup evaporated milk

1 tablespoon butter or margarine, softened

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

2 eggs

Whip toppings, if desired

Instructions:

1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Makes 6 servings

Tips & Tricks:

Save even more time on Thanksgiving day by making this pie ahead of time! It keeps great in the refrigerator and is delicious served chilled or at room temperature.

Ingredients:

Filling

3 cups sliced peeled apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup granulated sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons firm butter or margarine

Instructions:

1. Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Makes 6 servings

Tips & Tricks:

If apple pie isn’t your favorite, try using peaches, berries, or pears instead of apples in this simple and versatile recipe!

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

 

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

It’s almost Halloween, and pumpkins everywhere you look! Pumpkins aren’t just for jack-o-lanterns and pumpkin pies – they are nutritious and delicious in a whole range of sweet and savory dishes. Our friends at Cooking Light have put together a list of their best pumpkin recipes that are sure to satisfy the whole family!

Fettuccine with Pumpkin Sauce

“Pair this seasonal dish with a quick fall salad: Combine 2 tablespoons olive oil, 2 teaspoons cider vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a large bowl, stirring with a whisk. Add 3 cups chopped romaine lettuce, 1 sliced apple, and 2 tablespoons pumpkinseeds; toss.”

White Bean and Pumpkin Hummus with Pita Chips

“This lightly sweet and smoky take on hummus is the perfect snack or a fitting starter for any autumn gathering.”

Pumpkin Pie Pudding

“We took the best part of the classic fall pie and stuck it in a glass for a perfectly-portioned treat. Top with a dollop of whipped cream and chopped walnuts.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Autumn in New York is one of our favorite times of the year. The leaves are changing colors, the school season is in full swing, and the holidays are right around the corner. Plus, fall is full of delicious flavors and tasty ingredients that fill the house with warming aromas and scents. This fall, cozy up to some of our favorite fall dishes from our friends at Cooking Light!

Spiced Pumpkin Biscuits

“These light, flavorful biscuits are the perfect complement to a fall meal, especially when paired with Orange Blossom Honey Butter. A light hand with the dough will help to ensure tender biscuits”

Roasted Root Vegetables with Sorghum and Cider

“Sorghum — also known as sorghum molasses — is the distinctive, syrupy by-product of sorghum grain. Look for it in specialty stores and gourmet grocers, or substitute molasses.”

Butternut Squash and Parmesan Bread Pudding

“A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash in this savory vegetarian entrée.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

As Halloween approaches and pumpkins are showing up on everyone’s door steps, what could be better than homemade Pumpkin Fritters?! This Pumpkin Fritters recipe by Cricket Azima and The Creative Kitchen is delicious, healthful, and versatile. The fritters can be served as a substitute for breakfast pancakes, as an after school snack, or for dessert with a dollop of whipped cream! With the nutritious benefits of pumpkin and the warming scent of cinnamon, we’re certain you’ll be coming back for more!

Pumpkin Fritters

While canned food is often shunned, canned pumpkin purée is one you don’t have to worry about! Canned pumpkin purée is packed with potassium (important for nerve and muscle health), iron (needed to carry oxygen in your blood), vitamin A (great for your eyes), and fiber (helps control blood sugar and keeps you fuller for longer). Plus, our recipe for Pumpkin Fritters has only 3 tablespoons of sugar, making it a healthful alternative to high sugar pumpkin products.

This traditional South African dish is simple and quick to make for or with your family! For more delicious recipes, including this recipe for Pumpkin Fritters, check out Cricket Azima’s kids’ cookbook, Everybody Eats Lunch! This interactive book is part cookbook and part toy, featuring lunchbox recipes from around the world, embodying The Creative Kitchen’s philosophy of teaching through food and cooking in an engaging way!

Ingredients

1 15-oz. can pumpkin purée

½ cup flour

1 egg, beaten

3 tbsp. sugar

1 tsp. baking powder

¼ tsp. salt

2 tbsp. butter

2 tbsp. vegetable oil

½ tsp. ground cinnamon

Yields 4 servings (16 fritters)

Instructions

1. In a large bowl, combine pumpkin, flour, egg, 1 tbsp. of the sugar, baking powder, and salt.
2. Warm 1 tbsp. of the butter and 1 tbsp. of the oil in a large skillet (big enough to hold eight fritters) over medium heat.
3. Drop tablespoonfuls of fritter mixture into the hot pan and lightly flatten with a spatula. Cook until golden, about 4 minutes per side.
4. Repeat for the second batch.
5. Combine remaining sugar with cinnamon in a small bowl and sprinkle over hot fritters before serving.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Recipe Contest Alert!!!!

Our friends at Blueberries are hosting a recipe contest for all bloggers. Create an original blueberry recipe and you could win big!! Click here to find out more on how to participate on this awesome blueberry challenge!!

 Blueberry Pumpkin Bread

Also make sure to try this nutrient packed scrumptious winter breakfast that will surely make tummies smile, from our friends at The Highbush Blueberry Council!

Ingredients

• 1 cup canned solid-pack pumpkin
• ¾ cup sugar
• ¼ cup orange juice
• 2 large eggs
• ¼ cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup fresh or frozen blueberries, not thawed
• White icing, optional (recipe follows)

Instructions

1. Preheat oven to 350°F
2. Butter an 8-½ x 4-½ inch loaf pan
3. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute
4. In small bowl, stir flour, baking powder, salt and pumpkin pie spice
5. Add to pumpkin mixture
6. Stir just until combined
7. Spoon ¹⁄₃ of batter into pan
8. spread evenly
9. Stir blueberries into remaining batter in bowl and spoon over batter in pan, spread evenly
10. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes
11. Cool in pan on a rack for 10 minutes
12. Turn out onto rack
13. Cool completely
14. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month
15. If desired, drizzle with White Icing (recipe follows)

White Icing

1. In bowl, combine 1 cup sifted confectioners ugar and 2 tablespoons softened butter
2. Add 1-½ to 2 tablespoons milk and ½ teaspoon vanilla
3. Beat until smooth
4. Drizzle over cake
5. Makes about ½ cup

Yield: 1 loaf

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.