Author: mdbridge81

If you happen to have a kiddo that loves to cook, chances are you want to encourage this hobby/future career. After all, every body needs to eat. There’s self sufficiency to think of, and job security. We are always going to need food. If your budding chef spends a lot of time in the kitchen, it’s likely that he or she is making a fair share of messes. Teach your little epicurean how important it is to clean as you go and keep a tidy kitchen as they prep with this unique cutting board by Kristie’s Kitchen.

There are 2 large removable trays which make it easy to collect food on one side, and separate scraps on the other, to dispose of them neatly. Made of Organic Acacia wood, it makes for a gift that is natural, beautiful and functional.

Is your culinary artist a Sci-Fi fan? This chef’s cap will thoroughly delight them. Help them show off their sense of humor in the kitchen while keeping everything hygienic while they cook. It comes with the added benefit of making them feel like a professional chef!

These adorable measuring cups in the shape of nesting dolls are a unique gift for the tiny chef with an eye toward global travel. These space saving Matryoshka dry measuring cups are an unexpected, stylish addition to your kitchen. In particular, these are wonderful for aspiring food and travel bloggers.

This food journal is the perfect choice, to save new ideas and recipes in. Help your smallest cooks keep track of their kitchen experimentation with this delightful book.

Lastly, this kitchen caddy by Curious Chef is a great choice for an organized experience in the kitchen. Keep everything in one handy place with this 30-piece full utensil set. It comes with:

•  non-stick rolling pin, medium and large silicone mixing spoons, stainless steel whisk, nylon cookie turner, nylon frosting spreader, pastry brush, large poly spoon
• vegetable peeler, serving tongs, ice cream scoop, pizza cutter, the medium and large silicone mixing spatulas, 6-piece measuring spoon and 6-piece measuring cup sets, and the parent favorite small, medium and large nylon plastic knives!

Make this holiday special for your future culinary genius with these kitchen gadgets and tools, handpicked, by you, just for them! If you have any added suggestions for young chefs, please leave them in the comments section.

I saved the best for last, with this gingerbread cupcake. This gingerbread recipe was my grandmother’s Christmas gingerbread cake, and it was my all time favorite of her recipes. Loaded with homemade whipped cream, it was the perfect ending to every Christmas dinner growing up. Here’s what you’ll need:

For the cupcake:

• 2 eggs
• 1/2 cup of shortening
• 1 cup of sugar
• 1/2 cup of sour milk
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup of molasses
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp cinnamon
• 3 cups of flour

Combine eggs, shortening and sugar in stand mixer. Next add molasses and sour milk, then dry ingredients. Mix of thoroughly, then scoop into cupcake molds or papers. Bake at 350 for 12-15 minutes. Makes between 16 and 24 cupcakes.

For the whipped cream:

• heavy whipping cream
• 1/4 cup confectionery sugar
• 1 tsp. vanilla

Whip in stand mixer until firm, then spoon, scoop or pipe onto cupcakes.

Let us know how yours turned out on Instagram, #canigetaramen. Find us on FB, or pinterest @ canigetaramen@food.blog.

We couldn’t do cupcakes without including chocolate. This one has all the qualities of a chocolate brownie and a chocolate cupcake. We went with the original Wilton’s buttercream for the frosting, subbing butter flavored Crisco, and an extra tsp. of vanilla. Here’s what you’ll need:

• 2 eggs
• 1/2 cup butter
• 1 Cup sugar

Blend in mixer until fully combined.

Next:

• 2 tsp. vanilla
• 1/2 cup heavy whipping cream
• 1/2 cup of cocoa

Add to mixer, blend well.

Lastly:

• 1/2 tsp. salt
• 1 1/4 tsp. baking powder
• 1 1/3 cup flour

Add last ingredients to mixer, fully combined, and scoop into cupcake molds, or papers, and bake at 350 for 12-15 minutes. Let cool.

For the frosting

• 1/2 cup butter flavored Crisco
• 1/2 cup butter
• 2 tsp. vanilla
• 2/3 cup of cocoa powder
• 4 cups powdered sugar

Mix in stand mixer, until smooth, then pipe onto cooled cupcake with desired frosting tip.

Share finished cupcakes on insta #canigetaramen, and find us on FB, and Pinterest @canigetaramen.food.blog

We are going to keep these “five days of” posts short and sweet, and get right to the recipe. All I’m going to say about these is that they are dangerously delicious. Keep them in a container with lid, or you may find yourself popping one in your mouth every time you walk past them. Here’s the recipe:

For the cupcakes:

• 2 cups of flour
• 2 cups of sugar
• 1 can of organic pumpkin
• 3 eggs
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. vanilla
• 2 tsp. cinnamon
• 1 tsp ginger
• 1/2 tsp. allspice
• 1/2 tsp. cloves
• 1 Cup of milk, + 1 tsp. vinegar

Mix sugar, eggs, and butter in stand mixer, scraping downs sides, often. Add pumpkin, mix well. Next, add dry ingredients, including spices and run mixer on medium speed until well combined. Spoon batter into silicone cup cake molds, and bake at 350, for 12-15 minutes.

For the frosting:

• 5 cups of confectionery sugar
• 1/2 cup of butter, (we replaced half with plant butter, but you can use real butter if you are not watching cholesterol.)
• 2 tsp. vanilla
• 1 PKG. of softened Greek yogurt cream cheese

Add butter to mixer, with cream cheese mix well until smooth, add vanilla next, and lastly add confectionery sugar. Mix until smooth, then pipe or smooth onto cooled cupcakes.

Show us your finished cupcakes on Instagram, using #canigetaramen, or find us on FB and Pinterest.

We had our first snow fall today. I’ve been dreading it since the weather turned cooler in October, but it, actually, was quite beautiful. I really miss the Florida sunshine, but it was a great day to stay in, do some baking, and of course, throw together a large pot of soup. So, that’s what we did. I wanted to use what was lying around, and I noticed earlier today that we had a plethora of potatoes, and a couple salmon fillets in the freezer, so we pulled out some dill, onion and garlic, a can of evaporated milk, and within 35 minutes had an simple, tasty dinner, with minimal effort. On a day like today, I can’t think of anything better. Unless you’re counting the Florida sunshine. I’m trying not to. Meanwhile, in the interest of keeping things on the minimal side, I’ll get right to it. Here’s what you’ll need:

• Around 8 large potatoes
• 2 Salmon fillets
• 1 can of evaporated milk
• 6 cups of veggie stock
• Fresh or dried dill, to taste
• Salt and pepper, to taste
• Broccoli
• Carrots
• 1 onion chopped fine
• 1 tsp chopped garlic
• 1 tsp cornstarch

Add chopped onion and garlic, broccoli and carrots to large pot, cook until tender, then add vegetable stock. Chop potatoes, and add to broth. Add dill, then salmon. Cook thoroughly until salmon is done, then add the can of evaporated milk, reserving a couple inches to mix with cornstarch. Add cornstarch, milk mixture and continue cooking until thickened. Ladle into bowl and top with more dill.

Give this soup a try, on a cold winter evening, and let us know what you think in the comments. You can also #canigetaramen on insta. Thanks for reading!