My daughter hungrily reads the recipes in Honest Pretzels, which are laid out in an illustrated, very kid (and adult) friendly way, including a section “Ask an adult for help with”. She wanted to make something immediately, but neither her father or I had the time to help her, so we let her go at it on her own. It was her first solo cooking adventure (except for using the oven), and she did well. At one point, she asked me whether she should pour the flour from the five pound bag into the measuring cup or dip the cup in the flour. Thankfully she asked and a huge mess was avoided.

The organic Button Cupcakes were delicious. I’ve modified Mollie’s recipe below, such as omitting the Hershey’s Kiss on top (not supporting Hershey) and only using organic ingredients. I’ve written it in the step format she lays out for children, but I have not included all of her specific instructions for children.

Organic Button Cupcakes

1. Preheat oven to 350 degrees. Put 12 muffin papers in the muffin pan.
2. Sift 1 1/2 cups of flour, 1/2 teaspoon salt, 1 1/2 teaspoons baking powder (Mollie tells children to use a strainer and gently shake it over the bowl, which is a great solution if you don’t have a sifter).

Read more of this story »