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It’s great to let kids help in the kitchen. It’s good together time, teaches a life skill, and for some fosters an interest in cooking. The Complete Baking Book For Young Chefs is a great introduction to baking for children. The book contains lots and lots of great information and just as many pictures. It’s filled with recipes, tutorials and explanations. Truthfully, The Complete Baking Book For Young Chefs would be a great gift idea for any child interested in baking, and even adults who want to learn more about it starting with the basics.
- Muffins, Quick Breads & Other Breakfast Treats
- Yeast Breads
- Pizza, Flatbread, & Other Savory Baked Goods
- Cookies & Bars
- Cakes & Cupcakes
- Fruit Desserts, Pies & Tarts
- Conversions & Equivalents
- By: America’s Test Kitchen Kids
- Age Range: 8 – 12 years
- Grade Level: 4 – 8
- Hardcover: 224 pages
- Publisher: Sourcebooks Explore (October 1, 2019)
- Language: English
- ISBN-10: 1492677698
- ISBN-13: 978-1492677697
- Purchase on Amazon
From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America’s Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS!
BAKING ISN’T JUST FOR CUPCAKES
Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it’s fun!
Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels―including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more
Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
Testimonials (and even some product reviews!) from kid test cooks who worked alongside America’s Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks.
By empowering young chefs to make their own choices in the kitchen, America’s Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.
About the Author
AMERICA’S TEST KITCHEN is the most authoritative resource for reliable, kitchen-tested recipes and cooking information. They value process, curiosity, practicality, and honesty. They believe everyone can learn to be a successful cook and their mission is to test recipes over and over until they understand how and why they work, and arrive at the best version.
Here’s a recipe for from the cookbook, excerpted with permission from the publisher.
Chewy Granola Bars With Cranberries And Walnuts
Makes 12 bars
Total time 1 1/4 hours, plus 2 hours cooling time
- Aluminum foil
- 8-inch square metal baking pan
- Food processor
- Rubber spatula
- Rimmed baking sheet
- Oven mitts
- Cooling rack
- Liquid measuring cup
- Large bowl
- Dry measuring cup
- Cutting board
- Chef’s knife
- Vegetable oil spray
- ¾ cup (3 ounces) walnuts
- 1¼ cups (3¾ ounces) old- fashioned rolled oats (see page 105)
- ½ cup raw sunflower seeds
- ¼ cup vegetable oil
- 2 tablespoons (1 ounce) water
- ½ cup dried apricots
- ½ cup packed (3½ ounces) brown sugar
- ¼ teaspoon salt
- ¾ cup (¾ ounce) Rice Krispies cereal
- ½ cup dried cranberries
1. Adjust oven rack to middle position and heat oven to 350 degrees. Make aluminum foil sling for 8- inch square metal baking pan (following photos, page 15). Spray foil with vegetable oil spray.
2. Add walnuts to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until walnuts are finely chopped, about ten 1- second pulses.
3. Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer walnuts to rimmed baking sheet. Add oats and sunflower seeds to baking sheet and use rubber spatula to spread into even layer.
4. Place baking sheet in oven and bake until oats are lightly browned, about 12 minutes.
5. Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 10 minutes. While oat mixture is cooling, reduce oven temperature to 300 degrees.
6. Combine oil and water in liquid measuring cup. Add apricots, brown sugar, and salt to food processor and lock lid back into place. Turn on processor and process until apricots are very finely ground, about 15 seconds.
7. With processor running, pour oil mixture through feed tube and process until paste forms, about 1 minute. Stop processor.
8. Remove lid and carefully remove processor blade (ask an adult for help). Use rubber spatula to transfer apricot paste to large bowl. Add cooled oat mixture and use rubber spatula to stir until oats are well coated with apricot paste. Add cereal and cranberries and gently stir until evenly combined.
9. Use rubber spatula to scrape mixture into foil- lined baking pan and spread into even layer. Use bottom of dry measuring cup to press down VERY firmly (especially at edges and corners) until smooth and flat.
10. Place baking pan in oven and bake until granola is brown at edges, about 25 minutes.
11. Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let granola bars cool completely in pan, about 2 hours.
12. Use foil to lift bars out of baking pan and transfer to cutting board. Cut into bars and serve.