In my former life (BK-Before Kids), I worked as a Sensory Food Researcher (ie, food taste tester). Not just a food taste tester, but I also worked on recipe development, data analysis, statistical reports, questionnaires, protocols…etc. It was truly a great job and learned so much about the food industry.
Now that my oldest is old enough to bake with, I thought it would be fun to change the kitchen to a test kitchen for one day. My oldest received a cookbook last Christmas and has been begging for months to try to make one of the recipes. Here’s the Camryn with the book…
The recipe she chose was called “Dory & Nemo’s Breakfast Cookies”. The day before, Camryn made a list of ingredients we needed and headed off to the local market. Now, for those that have baked or cooked with their kids, this is probably one of the best ways to teach math especially fractions, volume & weight.
I have to say she did very well. I wish I took pictures of her baking and measuring, but we were having too much fun! But here’s the final product.
While I was taking pictures of the cookies, Camryn also showed interest of styling the food herself. Here’s my version…
…and here’s Camryn’s version…
…I think she has a future profession in food styling!
And the taste testers give these cookies…
…TWO THUMBS UP!
Here’s the recipe and a few tips that could help make them more fun…
Recipe by Disney, The Magic Kitchen Cookbook
1/2 cup butter, softened
2/3 cup brown sugar
1 teaspoon baking soda
1 3/4 cups white whole wheat flour
3 cups multigrain cereal flakes with blueberries (we used Trader Joe’s Pomegranet & Blueberry cereal flakes)
(ADDITIONS: We also added a handful of semisweet chocolate chips because we LOVE chocolate!)
1) Turn on the oven to 350F. Coat the cookie sheet with nonstick cooking spray. Save until step 3. (We used a nonstick silicone sheet on the cookie sheet)
2) Put the butter in the mixing bowl. Beat with the electric mixer for 30 seconds. Add brown sugar and baking soda. Beat until mixed. Add the eggs; beat until mixed. Add flour and beat until the mixture no longer looks dry. Use the wooden spoon to stir in the cereal.
3) For each cookie, pack the mixture into a 1/4-cup measuring cup. Sue the rubber scraper to scrape it out of the cup onto the prepared cookie sheet (we used cookie scoopers-a lot easier and less messy). Repeat with remaining dough, placing cookies about 3 inches apart.
4) Put the cookie sheet in the oven. Bake cookies for 8 to 10 minutes or until edges are golden brown. Turn off oven. Use hot pads to take the cookie sheet out of the oven. Let baked cookies stand on the cookie sheet for one minute. Use the wide spatula to transfer the cookies to the wire rack; let cookies cool. Makes 12 cookies.
Overall, this recipe is very easy to follow and pretty healthy. In the future, I think we’ll add flaxseeds, replace the butter with applesauce or some vegetable puree, add oatmeal…so many things that can be added or changed…all part of a test kitchen!
And for those that are counting calories…this picture’s for you!
Happy Baking Everyone!!