With the cooler weather encroaching, I have been hearing the call of the kitchen or, more specifically, the oven. During the summer months, the last thing I want to do is intentionally heat a portion of my home to 400 degrees. During the winter, though, the warmth of the oven can be as comforting as the baked goods inside.
However, with a toddler whose favorite ear piercing verbal assault is "Mahhhhhhhhhhhm", taking time to whip up a batch of cookies just isn't feasible. That's why I've been doing my best to include Linus in the process. We started with banana bread and ingredients pre-measured during naptime. He did a surprisingly careful and thorough stirring job and was so proud of "Linus's" bread that we got more adventurous.
Yesterday after nap, I asked Linus if he wanted to help me bake. His answer was made apparent by the hurried dash and gate clambering entrance into the kitchen. This session's recipe was cake, chocolate cake to be precise and it turned out fantastic.
I think the reason for our success was the simplicity of the recipe. It's called "Busy-Day Cake" and it's in this month's issue of Everyday Food.
It's a really simple recipe that is actually mixed together in the 8x8 cake pan you bake it in. This definitely saves on the clean-up time. Also, there's no need to haul out a mixer. With just a regular whisk, your enthusiastic toddler can do a satisfactory job of mixing. However, the best part about this recipe for toddler cooks is that it is egg free - everyone knows there's no point in baking unless you can lick the bowl.
And in case you didn't know, I was in no way compensated for this post. I even pay for my own (and several gift) subscription(s). I just thought you might want to try this at home with your families.