cooking Archives - NAPPA Awards

December 16, 2020 by Christina Elston

Raddish Kids founder Samantha Barnes with her family. Photo Courtesy of Raddish kids

Samantha Barnes used to teach cooking classes to kids all over L.A., offering after-school enrichment programs, summer camps and weekend parties through her company Kitchen Kid. Years before the coronavirus pandemic, she decided to bring her lessons into home kitchens instead. “Really, the most important place to learn to cook is your home, and it’s a really powerful activity for families to do together,” Barnes says. Seven years ago, she created Raddish Kids, a cooking club that ships monthly kits and recipes to families across the country.

Barnes is a former middle-school teacher with a 10½-year-old daughter (a vegetarian and baking enthusiast) and an 8½-year-old son (lover of sloppy Joes and banana bread), so she’s got some great tips for bringing kids into the kitchen. Her first is not to try to hurry your cooking projects. “Make sure you have enough time,” she says. “Cooking takes time, and when you’re baking it takes even longer.”

Another great tip is to let kids practice essential skills before you tackle a recipe. “It took me years before I’d let my kids measure into muffin cups, because half the batter would be in between the cups,” admits Barnes, whose kids help her test Raddish recipes. She suggests filling a liquid measuring cup with water and letting your kids get a feel for pouring with that before you tackle this cupcake recipe. “Once you get that skill, you can do cupcakes and muffins and all sorts of things,” she says. You can also let your kids put on oven mitts and practice moving pans in and out of a cold oven to give them confidence.

To keep kitchen mess to a minimum, put a sheet of wax paper over your counter before the kids measure ingredients. Wrap up with a big sink full of soapy water and let your kids scrub the dishes.

For families that might be missing some of their usual holiday traditions this season, Barnes recommends creating a new food tradition. “Food is so inextricably linked with memory, that’s a great way for kids to develop their own personal food story for when they are older and have their own family,” she says. Barnes will be enjoying the usual Christmas Eve raclette (similar to a fondue), Christmas Day posole and New Year’s Eve “fancy food” hors d’oeuvres with her family. Maybe your kids would like baking these adorable cupcakes. “When they are put together,” she says, “it really does look like a cute little mug of hot cocoa.”

Hot Cocoa Cupcakes from Raddish Kids

For the cupcakes

¾ cup flour

½ cup cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup sugar

¼ cup canola oil

1 cup milk

1 teaspoon vanilla extract

For the topping

¾ cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

7-ounce jar marshmallow fluff

2 tablespoons milk

12 mini candy canes

¾ cup mini marshmallows

Preheat the oven to 350 degrees. Line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Crack the egg into a large bowl. Throw away the shells and wash your hands.

Add the sugar, oil, milk and 1 teaspoon of vanilla extract to the egg. Whisk until combined.

Add the flour mixture to the egg mixture. Whisk until smooth.

Transfer the batter to a liquid measuring cup and fill the muffin cups evenly with batter.

Bake the cupcakes for 17-20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool 10 minutes.

Meanwhile, make marshmallow frosting. With an electric hand mixer or in the bowl of a stand mixer, beat the butter, powdered sugar and 1 teaspoon of vanilla until creamy.

Add the full jar of marshmallow fluff and 2 tablespoons of milk. Beat the frosting until it is smooth.

Use a butter knife to spread frosting on top of each cupcake.

Top the frosted cupcakes with mini marshmallows.

Set one candy cane on the side of each cupcake to create a “handle.” Taste and share!

August 6, 2020 by Christina Elston

It’s probably been a while since you actually sent your kids off (as in out of the house) to school. All signs indicate that it could be a while longer until you do, but any school day, even a day of distance learning, should start with the right breakfast fuel.

In 2015, Catherine McCord realized that wasn’t happening at her house. That’s a surprise, since she is the mom behind Weelicious, a website devoted to simple and healthy recipes for the whole family. Her son, the oldest of her three kids, was experiencing unexplained headaches, nausea and fatigue. McCord eventually identified breakfast as the culprit. The family was eating a super-healthy diet the rest of the day, but in the morning, she was letting the kids have the pancakes, waffles and toast they requested.

She realized that these foods weren’t giving her son what he needed to start his day. Smoothies became the family’s new breakfast, her son’s health problems disappeared and McCord wrote “The Smoothie Project,” a cookbook with almost 100 smoothie recipes to fuel healthy eating.

“The idea is that all the smoothies have fruit and vegetable and protein, and that they’re keeping you full and energized,” says McCord. “Having a smoothie a day means you’re replacing a meal that might not be as good for you.”

To get your family in the smoothie-a-day habit, McCord’s book proposes a 28-day plan: Have a smoothie for one meal a day for 28 days and you’ll notice a difference in your body, she says. “Then you have two paths. You can have mac and cheese or chocolate ice cream later in the day and feel less guilty because you know you had a good meal already, or you can feel so good that you want to keep the feeling going, and you’ll make better choices,” says McCord.

The book has smoothies to suit every flavor preference, including coffee- and chocolate-based smoothies, tropical, berry heavy and seasonal options. There are also chapters to help simplify smoothie making, a bit about blenders, nutritional information and a thorough guide to the types of “super boost” ingredients you’ll find in the supplement aisle at Gelson’s. “There’s something for everyone, depending on your flavor preference and what you’re trying to get done in your body,” says McCord.

Through the online community McCord built using #smoothieproject, she has heard how smoothies have helped parents with picky eaters, parents trying to minimize their kids’ processed-food intake, people trying to lose weight and even senior citizens. One Potato, McCord’s family meal-subscription service, recently added smoothie kits to its menu of options.

Want a taste of what it’s all about? All you need is a blender (a high-powered one, if possible, and McCord suggests borrowing a friend’s rather than buying one if you’re just getting started).

A great gateway is this Blueberry Cherry Lemon smoothie, which McCord says is an “antioxidant bomb” with tons of nutrition and flavor.

Blueberry Cherry Lemon Smoothie from ‘The Smoothie Project’

Serves one

¾ cup (111 grams) frozen blueberries

¼ cup (38 grams) frozen cherries, pitted

¼ lemon (with peel and pith), seeds removed

2 tablespoons coconut yogurt

1⁄8 teaspoon ground cardamom

1 tablespoon hemp seeds

1 tablespoon honey or blue agave

¾ cup (180 milliliters) almond milk or milk of choice

Combine all the ingredients in a blender and blend until smooth. Enjoy!

June 9, 2020 by

Ice cream scientist Maya Warren. Photo by Jeff Miller/UW-Madison

Maya Warren has a job title that would get most kids’ attention. She’s an ice cream scientist. Translation: Warren is senior director of international research and development/tastemaster at Cold Stone Creamery, and has a doctorate in food science from the University of Wisconsin-Madison, specializing in frozen desserts. After being introduced to food science through the Food Network show “Unwrapped,” she decided to combine her passions for ice cream and chemistry to create a career that lets her do what she loves every day.

While her favorite ice cream flavor fluctuates between cookies and cream and a double-buttered candied pecan that is her own creation, the L.A.-based flavor maker finds inspiration for new flavors everywhere. “Whether it is at a fine dining restaurant, the candy or yogurt aisle at the grocery store or just following up-and-coming food trends across the globe, creativity is always around us,” Warren says. “It is really fun to push the envelope with ice cream flavors.”

Honey, cornbread and blackberry jam? Thai curry, peanuts and lime? Why not! “The flavors you can make are totally endless!” Warren says. “Now, not everything will taste amazing, but you never know when you might develop an amazing flavor that will leave people wanting more.”

What does she eat when she isn’t eating ice cream? “I love a great plate of veggies,” Warren insists. “I pretty much add spinach and broccoli to anything and everything … except ice cream. I’ve definitely not tried spinach or broccoli ice cream!”

The recipe this ice cream scientist has shared is the no-churn variety, which means you can make it without an ice cream maker. She says both varieties are very tasty, and that the main difference is in the process. No-churn recipes involve whipping the cream separately to create foam and give the mixture lightness, which wouldn’t be efficient for large-scale production. Ice cream that is churned freezes a prepared mixture and uses the machine to incorporate air during the freezing process.

Using this no-churn recipe, you create the base, then let your creativity loose to create your own flavor combinations. “Layer in whatever your creative mind and taste buds desire!” says Warren. Want more inspiration? Follow the ice cream scientist on Instagram, where she hosts live “Ice Cream Sundays with Dr. Maya,” demonstrating her recipes so that families can follow along.

The No-Churn Ice Cream Recipe:

2 cups (1 pint) heavy whipping cream, chilled

1¼ cups of sweetened condensed milk (approximately one 14-ounce can)

¼ cup evaporated milk

2 teaspoons vanilla extract

Inclusions of your choice – broken/chopped cookies, sprinkles, caramel and/or fudge sauce, etc.

In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract.Gently mix with a spatula until homogeneous, then set aside.

Pour the heavy whipping cream into a smaller mixing bowl. Starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed, whip with a hand or standing mixer until whipped cream forms stiff peaks, about 3-5 minutes. Be careful not to over-whip the cream or it will turn into butter.

Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in. This now becomes your ice cream base – set aside.

Grab your storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.

Place a lid, plastic wrap or parchment paper over your ice cream. If using parchment paper or plastic wrap, gently press down until it lightly touches the ice cream. Freeze for 5-6 hours or overnight. Remove the container from the freezer and let it sit on the counter for 5-7 minutes if the ice cream is too hard to scoop. Enjoy!

April 15, 2020 by NAPPA Awards Team

Our homes have always been our havens and now more than ever we are grateful to have a cozy place with our families to shelter in and face the current crisis with strength and hope.

With kids learning from home and parents working from home, we want to share a few NAPPA Award-winning products that will bring a sense of security, some ease and fun to daily activities.

Baby & Toddler Proof with Ease

Keep your little explorer safer while at home with Safety 1st Furniture Straps. These universal straps work in 3 different configurations to keep your children safe. Secure your TV to the Wall; Secure your TV to your Furniture; Secure your TV to your Furniture and your Furniture to the Wall (first strap of its kind).

While your curious toddler explores the house, the Safety 1st Adhesive Magnetic Lock will keep them out of restricted cabinets and drawers. Each magnetic lock provides a strong, childproof hold, and can be easily mounted to most surfaces. Operates with a magnetic key that should be stored in a high or secure spot. Adhesive backing allows for easy installation.

Make Brushing Teeth More Fun

BriteBrush is a game changer for kids who don’t always love to brush their teeth. This toothbrush uses songs, games and live coaching to encourage proper brushing in accordance with the Modified Bass Technique, a method that is widely endorsed by dentists. The brush also uses proprietary, smart sensor technology and a vibrating handle that encourages total mouth coverage and side-change recognition – and is equipped with a Parent Check Light to provide peace of mind that children are brushing correctly.

Add Ease to Your Cooking Time

We are all spending a lot of time home cooking now and the Kitchen Gizmo Snap N’ Strain’s universal design will take the strain out of straining. This heat-resistant, silicone colander is a practical way to get your food strained thoroughly while avoiding transferring the food out of the pot.

Keep Your Makeup Tools Clean

We know that your time is valuable and the Luxe Makeup Brush Cleaner is here to help. Who wants to take the time to not only clean makeup brushes, but wait for it to dry? The Luxe spinner uses the newest technology to get all the dirt, grime and oil off of your brush within seconds of pressing the handle button.

For more award-winning products visit nappaawards.com

November 19, 2019 by Christina Elston

A Sweet Southern Treat

Catarah Coleman, left, and Shoneji Robison Photo Courtesy: SOUTHERN GIRL DESSERTS

Our favorite foods often make us think of “home,” especially near the holidays. Catarah Coleman and Shoneji Robison both grew up in Florida. After moving to L.A., Coleman founded Southern Girl Desserts, head-quartered in Baldwin Hills, and was soon joined by Coleman. The two brought their childhood with them.

In their homes, “Thanksgiving is a smorgasbord of desserts,” Coleman says. This means overflowing tables of cakes, trifle, banana pudding, ambrosia – and sweet potato pie. These southern girls, like most southerners, have their own take on this classic. “Everyone does their sweet potato pie a little different,” Coleman says. “If you like sweet potato pie, you’re going to love this recipe. It’s really easy to make. It doesn’t take a lot of ingredients.”

Coleman recommends using foil to protect the edge of your pie crust when par baking, and says the crust shouldn’t be cooked all the way through and should still be warm when you fill it.

The sweet potatoes or yams (they can be used interchangeably) are boiled whole because it’s easier than peeling them first. “Once the yams are soft and have boiled all the way through, the skin literally peels off,” Coleman says. “That’s the best way to get your yams cooked and peeled really quickly.” Finish the pie while the yams are still warm so all the ingredients come together easily.

The finished pie will hold at room temperature for a day, 3-4 days cooled and refrigerated or 8-10 weeks frozen (well wrapped).

Southern Girl Desserts Sweet Potato Pie

4 medium size yams or sweet potatoes 1 stick butter, melted
1¼ cup granulated sugar
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons pure vanilla extract
2 teaspoons lemon juice
3 medium eggs
1 9-inch pie crust, your favorite recipe or ready made

Preheat oven to 350 degrees. Fit your crust into a pie pan and par bake no more than 10 minutes, or according to package instructions.

Boil the yams or sweet potatoes (unpeeled) until soft (usually 30-45 minutes). When cool enough to handle, peel them. Whisk the yams together with the butter, sugar, brown sugar, 1 teaspoon cinnamon, vanilla and lemon juice.

Add three cups of this mixture to a separate bowl or the bowl of a stand mixer. Add 2 eggs and mix until smooth (approximately 3-5 minutes). Remove any stringy pieces of yam from the mixture and discard.

Beat the remaining egg with 2 teaspoons of water. Brush this over the par-baked crust. Mix 1 teaspoon of cinnamon with the remaining ¼ cup of sugar and sprinkle this over the crust. Pour in the filling.

Bake the pie at 350 degrees for one hour. Allow to cool for one hour, then cut and serve.

July 2, 2019 by Christina Elston

Faced with a toddler who was a picky eater, Glenda Galvan-Garcia resorted to something that has worked for many parents: sneaking vegetables into his food by disguising them among the other ingredients. It worked for a while, until Isaac was about 3. Taking a bite of the macaroni and cheese into which Galvan-Garcia had mixed pureed garbanzo beans, he turned to her and said, “Mom, you made sneaky mac and cheese!”

“I was busted, and for years after that, he didn’t really trust my cooking because he thought I was going to sneak something in there,” she says. Isaac, now 8, has recovered some of his trust but is still a little picky. However, he loves this mac and cheese recipe in which Galvan-Garcia promises the squash is undetectable.

Galvan-Garcia is executive chef and co-creator of Granville, with locations in Glendale, Burbank, Studio City and West Hollywood (opening soon in Pasadena). The dish is based on the local chain’s popular Uptown Mac & Cheese. “I wanted to create a dish that didn’t require a roux, that could be done while you’re away at work and that has extra vegetables,” she says. “It’s approachable for the novice in the kitchen, it’s upscale enough for the foodie and it’s delicious enough for the picky eater.”

That’s partly because the recipe requires no fussy browning of flour and butter, but instead comes together with a blender. You can put everything into the slow cooker in the morning, then just puree the sauce, boil the pasta and veggies and add your protein when you’re ready to eat. You could also simmer the sauce ingredients in a pot on the stovetop until the squash is fork tender.

The ingredients are flexible. Galvan-Garcia says the smoked Gruyere works well with bacon or other meat, but might overwhelm a vegetarian version of the recipe, so it’s OK to use plain Swiss cheese if you prefer. You can use any shape of pasta you like, even egg noodles. And you can add any cooked vegetable your child likes (at Granville, they add peas peas and asparagus). If you like a cheesy, crumbly topping, add some shredded cheese and bread crumbs and pop the dish into the oven.

You can also get your kids into the act, something Galvan-Garcia encourages. “You look at some generations and they’re just kind of lost in the kitchen,” she says. “Even though people appreciate food, they don’t necessarily know how to prepare it.” Start teaching your next generation with a little sneaky mac and cheese.

SLOW COOKER BUTTERNUT MAC AND CHEESE

granville's mac and cheese — PHOTOS COURTESY GRANVILLE

Serves 4-6

2 cups shredded mozzarella cheese, divided

1 cup shredded cheddar cheese

½ cup Gruyere cheese (applewood smoked, if desired)

12-ounce can evaporated milk

½ cup whole milk

4 ounces cream cheese, cubed (1½ cups)

8 ounces diced butternut squash

¼ cup unsalted butter (preferably grass-fed)

½ teaspoon kosher salt

Pinch of black pepper

Pinch of freshly grated nutmeg

12 ounces dried cellentani pasta (corkscrew shape, 3¾ cups)

3 cups broccoli florets or asparagus

Grilled chicken, cooked bacon crumbles, ham, sausage or lobster (optional)

Place one cup mozzarella cheese and the cheddar and Gruyere cheeses, evaporated and whole milk, cream cheese, squash, butter, salt, pepper and nutmeg in a slow cooker. Mix well.

Cook on low for two hours, setting the cooker to switch to “keep warm” mode until you want to continue with the recipe. Test the squash and make sure that it is fork tender. (The sauce will be a bit curdled.) Transfer the sauce to a blender or use an immersion blender to blend until the sauce is smooth. If there are any firm bits stuck to the bottom of the cooker, discard them.

Bring a large stock pot of salted water to a boil. Add the pasta and boil until al dente. If using broccoli, add it during the last two to three minutes of cook time. If using asparagus, add it during the last 30 seconds. Drain the pasta and vegetables and place in a serving dish.

Pour half of the warm cheese sauce over the pasta and vegetables. Sprinkle with the second cup of mozzarella cheese. Pour the remaining sauce over the pasta. Gently stir to coat pasta with sauce.

Originally published in L.A. Parent. For more family recipes from award-winning chefs, visit LA Parent/Recipes

February 12, 2019 by Liorah Goldsmith

Although breakfast is the most important meal of the day, many of us resort to sugar-laden cereal bars or fast food on busy weekday mornings. Feeding your family a nutritious breakfast is crucial though for creating happy and focused minds throughout busy school and work days. These healthy and delicious breakfast meal prep recipes make eating on the go a breeze for the entire family.

Honey-Sweetened Blueberry Muffins

Most store-bought muffins contain loads of added sugar and processed ingredients. These healthier blueberry muffins make for an easy and satisfying grab-and-go breakfast in the morning. Just prepare a big batch on Sunday, freeze some and keep them for the whole week.

Recipe here

Freezer Breakfast Burritos With Sausage, Eggs, and Salsa Verde

Breakfast burritos are portable, yummy and perfect for meal prepping. Simply make as many burritos as your family will need for the week, customizing ingredients to your liking, and pop them in the freezer. Reheat in the microwave or skillet the morning you need them, and you have a delicious and filling breakfast for the whole family.

Recipe here

Spinach Muffins for Toddlers

When sending your little one to preschool, you want to be sure they’re getting a healthy breakfast they will also enjoy. These easy muffins can be stored in an airtight container for a few days, or they can be frozen and saved for later. Mild in flavor and full of nutrition, these spinach muffins are perfect for busy mornings.

Recipe here

Breakfast Banana Pops

Although these pops last all week long, don’t be surprised if your kids are tempted to devour them all in one day. This healthy breakfast is delicious, completely mess free and can easily be prepared in advance. What’s not to love?

Recipe here

Healthy Egg Muffin Cups

Eggs are a great start to any morning, but most families save them for the weekend. With these though, nutritious and delicious eggs can become a staple family breakfast all week long. Baking eggs into freezable breakfast cups is a perfect way to add veggies to your children’s diets, and they provide the energy they need to get them through busy school mornings.

Recipe here

Healthy 2-Ingredient Breakfast Cookies

This recipe is so simple and healthy; you’re whole family will fall in love with them. Only two ingredients, allergen-friendly, and extremely customizable, these breakfast cookies will leave your kids satisfied and ready for the day. These are perfect for meal prepping for school days as they are sure to make your kids excited to get up in the mornings.

Recipe here

Strawberry Breakfast Bites

When food is fun, nutritious, and delicious, what more could you ask for? These strawberry breakfast bites are super easy to make, great for kids of any age, and they are even nut free. Perfectly portable, these strawberry breakfast bites are great for busy weekday mornings.

Recipe here

December 18, 2018 by Christina Elston

Hooray for the holidays – lights, music, love, joy and a chance to spoil family and friends with delicious homemade food from your cozy kitchen.

What? Holiday cooking isn’t your absolute favorite thing to do? You avoid the kitchen most of the year, and get stressed out by the pressure to produce a festive meal?

Relax, take a deep breath and a different approach this year with these sweet recipes:

Baked Pumpkin Doughnuts with Buttermilk Glaze

Courtesy Sur la Table

These make a fun dessert – or a festive breakfast. If you don’t have a pastry bag, you can substitute a plastic bag with a hole cut in the corner. Leonard warns not to over-mix the batter, or the doughnuts will be tough.

Don’t love buttermilk? You can use regular milk in the glaze instead.

Yield: 12 medium or 24 mini doughnuts

3 cups unbleached all-purpose flour

1 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

2 cups firmly packed light brown sugar

1 cup vegetable oil, plus more for preparing pans

3 cups pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 ½ cups confectioners’ sugar, sifted

3 tablespoons buttermilk

Preheat oven to 350F. Grease 2 (6-cavity) doughnut pans and fit a large pastry bag with a half-inch round tip. Set aside.

In a large bowl, add flour, salt, baking powder, baking soda and spices; stir together and set aside.

In a medium bowl, add sugar, oil, pumpkin puree, eggs and vanilla; whisk to combine.

Add the wet mixture to the dry and fold into a smooth batter using a silicone spatula. Transfer batter to prepared pastry bag and fill each doughnut cavity halfway with batter.

Bake until the doughnuts spring back when lightly touched, 10 to 12 minutes. Remove from the oven and invert doughnuts onto a wire rack placed over a rimmed baking sheet.

Prepare the glaze. In a medium bowl, add confectioners’ sugar and buttermilk; whisk until smooth.

When the doughnuts are cool, spoon about 2 tablespoons of glaze over the top of each doughnut and allow glaze to set before serving, about 20 minutes.

Pecan Cheesecake

Courtesy Brooke Williamson

PHOTO COURTESY BROOKE WILLIAMSON

The unusual wrapping and baking process is to keep the cheesecake from cracking as it cools. If it does, you can hide cracks by decorating with whipped crème fraiche, candied pecans and sprinkles. Williamson says you can also substitute other types of nuts – or even crunchy cookies – for the pecans.

Yield: One 9-by-2-inch cheesecake

4 ounces graham cracker crumbs

9½ ounces sugar, divided

1½ ounces melted butter

2 6-ounce packages cream cheese, softened

3 eggs

1½ teaspoons vanilla

1½ teaspoons lemon juice

1¼ ounce cornstarch

½ teaspoon salt

5 ounces crème fraiche or sour cream

2 ounces finely chopped toasted pecans

Preheat the oven to 300F. Combine graham cracker crumbs, ½ ounce sugar and butter in a bowl. Press into the bottom of a greased 9-inch springform pan. Bake at 300°F for 5 minutes. Set aside.

Whisk together the remaining 9 ounces sugar, cornstarch and salt and set aside.

Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed to soften and smooth out. Add the dry ingredients and beat on medium speed to combine, scraping bowl frequently.

Beat in the vanilla and lemon on low speed. With the mixer running on medium speed, beat in the eggs a few at a time, scraping the bowl frequently.

On low speed, beat in the crème fraiche and pecans until combined. Pour the batter onto the prepared crust. Wrap the entire pan tightly in aluminum foil, covering the top, bottom and sides.

Place the cheesecake in a large roasting pan, place in the preheated oven, and fill with hot water to halfway up the side of the pan. Bake in the water bath at 300°F until the cheesecake jiggles firmly at the center, about 60 minutes.

Turn off the oven, prop open the door and let the cheesecake cool inside for one hour. Let cool completely at room temperature, then chill thoroughly before removing springform and cutting and serving.

Spiced “Pumpkin” Fritters with Chocolate Sauce and Candied Pepitas

Courtesy Suzanne Goin

PHOTO COURTESY SUZANNE GOIN

The chocolate sauce can be made and the squash roasted three to four days ahead, and the pepitas and fritter batter a day ahead. If you make the batter ahead, refrigerate it before allowing it to rise, then remove from the fridge and proceed with the recipe from there.

Makes about 20 fritters

NOTE: While the fritter batter rises, prepare the chocolate sauce and fried pepitas.

½ kabocha or butternut squash, about 1 pound

¼ cup whole milk

2 teaspoons dry yeast

3 cups all-purpose flour

1 teaspoon kosher salt

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cardamom

⅛ teaspoon freshly grated nutmeg

⅛ teaspoon ground cloves

4 tablespoons (½ stick) unsalted butter, melted, plus a little for the bowl

1 extra-large egg

⅔ cup dark-brown sugar

½ teaspoon pure vanilla extract

1 cup granulated sugar

2 to 3 quarts vegetable oil, for frying

1 recipe Chocolate Sauce (recipe follows)

1 recipe Candied Pepitas (recipe follows)

Preheat the oven to 400F.

Cut the squash in half lengthwise and place on a baking sheet, cut side up. (Don’t remove the seeds yet; they give extra flavor.) Cover with foil and roast for about 1 hour, until very tender. Let cool for 10 minutes, then scoop out the seeds and discard them. Purée the warm squash through a ricer or food mill and measure out ½ cup. In a large bowl, heat ¼ cup water and the milk to body temperature. Sprinkle yeast evenly across the surface and allow the yeast to bloom for 10 to 15 minutes.

Whisk the flour, salt, ½ teaspoon cinnamon and the other spices together, then sprinkle across bloomed yeast. Make a well in the center and set aside.

Combine the squash purée, butter, egg, brown sugar and vanilla, then pour into the well of the dry ingredients. Fold together with a rubber spatula until incorporated; be careful not to over-mix the batter, or the fritters will be tough. (Some specks of flour are OK.) Lightly brush a large bowl with melted butter. Scrape batter into the bowl and flip the batter upside down, so that all sides are covered with a little of the melted butter.

Cover with plastic and allow the batter to rise in a warm, draft-free place for about 1 hour, until doubled in size. Let the batter rest for at least 1 hour more in the refrigerator, and then bring it to room temperature when you are ready to fry. (Chilling the batter in the fridge develops the flavor and creates more tender fritters.) Combine 1 cup granulated sugar with the remaining 1 teaspoon cinnamon in a large bowl and set aside. Heat the oil to 350F on a deep-frying thermometer, over medium heat, in a heavy, wide-bottomed pan.

Scoop heaping tablespoons of batter, and use a second spoon to push rounded spoonfuls into the hot oil. Don’t overcrowd the pan; the fritters shouldn’t touch each other. Fry for 2 to 3 minutes, until deep golden brown on all sides.

Drain the fritters on paper towels and pat to remove any excess oil. While they’re still hot, toss fritters in the bowl with cinnamon-sugar mixture. Pile the fritters up on a platter or divide among six dessert plates. Drizzle with ¾ cup chocolate sauce, sprinkle with candied pepitas and serve remaining chocolate sauce on the side for dipping.

Chocolate Sauce

Makes about 1 cup

3 ounces 68% dark chocolate

3 tablespoons sugar

¼ cup good-quality unsweetened cocoa powder

Chop the chocolate into small chunks and place in a large bowl.

In a saucepan, combine the sugar with 2/3 cup water and bring to a boil. Add the cocoa powder to the boiling water and whisk to combine. Bring to a boil again, whisking constantly, then immediately pour the water over the chopped chocolate and let sit for 1 minute to melt the chocolate. Whisk together until combined, working from the inside out, to emulsify the mixture. Cool to room temperature.

Candied Pepitas

¼ teaspoon cumin seeds

2 teaspoons unsalted butter

½ cup raw pumpkin seeds

1 tablespoon sugar

Generous pinch each of kosher salt, ground cinnamon, freshly grated nutmeg and ground cloves

1 teaspoon honey

Toast the cumin seeds in a small pan over medium heat for 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the salt and spices over them. Toss the pumpkin seeds to coat them well with the butter. Cook for a few minutes, until just after they begin to pop and color slightly.

Turn off the heat and wait for 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate, and let them cool.

Excerpted from “the a.o.c. cookbook” by Suzanne Goin. Copyright 2013 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

October 29, 2018 by Liorah Goldsmith

Bake sales are always fun school fundraisers, but those of us who have kids with allergies have to be a little more careful about what they can munch on at one of these food-filled events. Here at NAPPA, we’ve made the struggle a little easier by collecting recipes that are either nut-free, gluten-free, dairy-free, egg-free, or all four! We hope you enjoy creating and selling these recipes that will help satisfy the tastebuds of kids with and without allergies.

Nut-Free=NF
Gluten-Free=GF
Dairy-Free=DF
Egg-Free=EF

Gluten Free Vegan Lemon Squares (GF, DF, EF)

Lemon squares are a classic bright treat perfect for any bake sale. Appealing to those with dairy, egg, and gluten allergies, these lemon squares are sure to be a big hit!

Recipe Here

7 Layer Magic Bars Without Nuts (NF)

These 7 Layer Magic Bars are sure to create a line at your child’s next school bake sale! Nut-free, fun to make, and extremely delicious, you’ll want to make a batch of these for yourself.

Recipe Here

Gluten-Free Pumpkin Swirl Fudge Brownies (GF, NF)

Perfect for fall, this pumpkin-brownie mashup is an impressive dish to take to any event. Deceptively easy and extremely delicious, this classic treat will be a showstopper at your child’s next bake sale.

Recipe Here

Gluten Free Sandwich Cookies (GF, NF)

Traditional sandwich cookies are so preschool. These delicious, fun, and adorable gluten free cookies are a great bake sale treat that everyone can enjoy.

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Gluten Free Vegan Lemon Cupcakes (GF, DF, EF)

Sweet and tangy, lemon cupcakes give a great citrusy twist to the classic dessert. Nobody will miss the dairy, eggs, or gluten in this allergy-friendly recipe!

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Healthier Chocolate & Peanut Butter Rice Krispies Treats (GF, DF, EF)

Rice Krispies treats are an easy-to-make favorite at any bake sale. Made healthier with the use of peanut butter, and made extra delicious with the use of chocolate, these treats are perfect for those with dairy, egg or gluten allergies.

Recipe Here

Mini Cinnamon Rolls on a Stick (NF)

These cinnamon rolls are gooey and delicious treats made so much more fun when put on a stick. Adorable and portable, these nut-free cinnamon rolls will be the star of any event!

Recipe Here

Vegan Berry Pop Tarts (DF, EF, NF)

Healthier and tastier than store-bought toaster pastries, these vegan berry pop tarts will have everyone wanting more. Sweet, allergy-friendly, and mess-free to eat, you’ll be wondering why you didn’t make these sooner.

Recipe Here

Vegan Gluten Free Chocolate Chip Cookies (GF, DF, EF)

Chocolate chip cookies are a classic bake sale treat that many gluten-sensitive kids can’t enjoy. These gluten free chocolate chip cookies are just as delicious as the original, so they’re sure to wow at your child’s next school bake sale.

Recipe Here

Mini Banana Bread Loaves (NF)

Banana bread is a delectable baked good, and these miniature banana bread loaves make them perfect for bringing to your child’s next school bake sale. Nut-free and delicious, you’re sure to impress with these yummy little loaves!

Recipe Here

Gluten-Free Vegan Chocolate Cupcakes (GF, DF, EF, NF)

Everyone loves cupcakes no matter the occasion. Rich and easy to make, don’t be surprised if people line up for these cupcakes before the bake sale even begins.

Recipe Here

Vegan Toffee Bars (DF, EF)

After tasting one bite of these indulgent dairy-free and egg-free toffee bars, you won’t believe how simple they are to make. Healthier than most bake sale treats, you can feel good about sending your child to their next bake sale with a big batch of this incredible dessert.

Recipe Here

September 17, 2018 by Liorah Goldsmith

Now that we’re back in the fall work/school routine, having a warm meal to come home to sounds so good. But, finding the time to make it happen — that’s the challenge. As parents, we know how important mealtime can be, so we’ve collected some good recipes that bring succulent fall flavors to your dinner table in under 45 minutes. Take a break from takeout with these comforting and healthy weeknight dinners, and your whole family will be asking to eat at home every night of the week.

Butternut Squash and White Bean Soup

Taking only forty-five minutes from start to finish, this flavorful soup is sure to wow your whole family. Filled with squash, chickpeas, and white beans, this soup is fiber-rich and packed with nutrients. After a long day at work or school, you will love to cozy up with this warm bowl of Butternut Squash and White Bean Soup.

Recipe Here

Greek Turkey Burgers

Burgers are a staple American comfort food, and these Greek Turkey Burgers give them a healthy and savory twist that your kids will love. Simple to prepare, and with veggies hidden inside, you can feel good about making this delectable treat a part of your weeknight dinner routine.

Recipe Here

Pea Pesto Pasta

This pesto recipe offers a delicious way to incorporate nutrient-rich peas to a deliciously indulgent pesto sauce. Quick, delicious, and nutritious, this comforting pesto recipe will have your whole family feeling good about eating their vegetable.

Recipe Here

Honey Glazed Chicken and Sweet Potato Kebabs

Everything is more fun to eat on a skewer, so your kids will love this easy-to-eat dish with the nutritional boost of sweet potatoes. The best part? This recipe only takes thirty-five minutes to make! Switch things up with this delectable chicken dish and your whole family will be begging for more.

Recipe Here

Easy Beef and Broccoli

Cheaper, easier, and healthier than takeout, this beef and broccoli recipe makes for a tasty and satisfying dinner. Beef and broccoli complement each other perfectly in this saucy recipe, so your children won’t even complain about eating their veggies. Taking only fifteen minutes to make, you’ll wonder why you don’t make this for your family every night of the week.

Recipe Here

Slow Cooker Chicken Tortilla Soup

Traditional Mexican flavors make their way into a bowl of veggie-packed goodness with this slow cooker chicken tortilla soup. Simply throw everything in a slow cooker before work, and you’ll come home to a delicious meal that will please the taste buds of your whole family.

Recipe Here

Cheesy Quinoa

As one of the healthiest grains on the market, quinoa is a great substitute for normal refined grains. Transforming this grain into something kid-friendly is not always an easy task, but this cheesy quinoa recipe will bring out the kid in all of us. Turning this protein-rich grain into a cheesy treat only takes twenty-five minutes and a few simple ingredients.

Recipe Here

Italian Baked Spaghetti Squash

For many of us, spaghetti is on the list of our favorite foods, but squash most likely isn’t. Combining the two into something incredibly kid-friendly, healthy, and easy is something us parents can only dream of. This Italian Baked Spaghetti Squash is perfect for your family’s pasta cravings, but with less refined carbs and more nutrition, everyone will be satisfied with this simple weeknight dinner.

Recipe Here

20 Minute Healthy Chicken Parmesan

This chicken parmesan is a classic Italian dish made healthy by sitting on a bed of deliciously nutritious zucchini noodles. Making vegetables fun to eat while also serving up a crispy comforting chicken dish is a win-win. This recipe is also perfect for weeknights as it only takes twenty minutes to make.

Recipe Here

Acorn Squash Quesadillas

Quesadillas are perfect fuss-free foods that are only made better when stuffed with in-season acorn squash. You can customize these any way your family likes, as they are sure to be delicious. Simple fall flavors combine with melty cheese and a warm tortilla to create an unforgettable meal for the whole family.

Recipe Here