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Applesauce Citrus Bread

Quick breads are some of the most versatile bakes that you can make. While banana bread may be the first one that comes to mind, you can use any combination of flavors to whip up a loaf that is just as suitable for brunch as it is for dessert. This Applesauce Citrus Bread is like a ray of sunshine on a cool winter day, made with applesauce, cinnamon and fresh citrus zest.

I use unsweetened applesauce for this loaf, applesauce that doesn’t contain any chunks of apple. The chunks of apple in applesauce tend to be a bit too saucy (haha) to bake up well in a loaf like this, which has a relatively long baking time, so I recommend sticking to plainer applesauce if you can. The applesauce adds a lot of moisture to the loaf and a hint of apple flavor. Apple doesn’t have as dominant a flavor as, say, bananas or pumpkin do in quick breads and that allows the cinnamon and citrus in this particular loaf to really shine through.

You might not think of combining cinnamon with lemon and orange zest, but the warm spice really compliments their bright citrus flavors by creating a bit of contrast in the loaf. The cinnamon also hints at the applesauce in the base of the recipe. I didn’t add any lemon or orange juice because you get plenty of flavor from the zest alone. One large lemon and one large orange should yield enough zest for this recipe.

The bread has a warm cinnamon smell when it is baking in the oven, but you’ll start to smell the citrus as soon as you cut into the cooled loaf. In fact, you will likely be able to see small flecks of lemon and orange easily! It’s moist and, while the loaf is tender, it’s dense enough to cut easily into generous slices. I enjoy serving this bread toasted and topped with a bit of butter or lemon curd, but there are many ways to enjoy it and I’m sure you’ll find your own favorites once you give it a try!

Applesauce Citrus Bread
2 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup unsweetened applesauce
1 tbsp lemon zest
1 tbsp orange zest
1 cup sugar
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup milk

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
In a large bowl, mix together mashed bananas, lemon zest, orange zest and sugar. Blend in egg, vegetable oil and vanilla extract until smooth and uniform. Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture and mix just until no streaks of dry ingredients remain. Pour into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. Allow loaf to cool in the pan for at least 15 minutes before turning it out and allowing it to cool completely on a wire rack.

Makes 1 loaf; serves 10.

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Hello 2019 and New Food and Culture Tours to the Caucasus & Turkey

Our lovely group in Khinalig, the most remote village in Azerbaijan.

Hello friends! Happy New Year!

It took me long to write this post. I was away from blogging for so long that, honestly, I didn’t know where to begin. Sorry for being silent without any notice.

Life happened in 2018, including many good things, such as my unique food and culture tours to the Caucasus, my birthplace. A crazy idea born in October of 2017 turned into a solid vision shortly afterwards, and came to fruition in July 2018,  when I led my very first Food and Culture Tour to Azerbaijan and Georgia.

Baker Tila makes bread in her own tandoori oven in the remote village of Lahij, Azerbaijan.

Needless to say, I was as ecstatic as I was a bit nervous – it was my first tour after all! It took me months to prepare and coordinate all the details of the trip – I needed to fully concentrate, hence my absence from here.

continue reading

The post Hello 2019 and New Food and Culture Tours to the Caucasus & Turkey appeared first on AZ Cookbook.

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Asian Night Markets coming to San Francisco

The San Francisco Bay Area has an incredibly diverse food scene. You can dine at Michelin star restaurants with elaborate tasting menus, or grab something on the go at a food truck and there’s no shortage of options in between. Over the past 10 years street food events have provided a new option. But we’ve been missing something that’s common in Asia, the night market. There have been a few pop-ups, but Off the Grid at Fort Mason is perhaps the closest thing we have to it on a regular basis. With music, drinks and almost 30 food vendors it’s a fun and tasty way to spend a Friday night. 
But if you’ve been to a night market in Asia, you know it offers much more than just food and music. It usually includes different kinds of entertainment, vendors and artisans selling their wares and sometimes even activities for kids. Night markets are fun but also a way to discover and connect with different people and cultures in a most delicious way. I’m happy to share two different night market events in San Francisco — one more geared towards adults and the other is all ages.
July 19th, 2018 from 7 – 10 pm
Local chef Tu David Phu is the organizer of Chef’s Hawker Centre style pop-ups including a ticketed event taking place at the Asian Art Museum this week. Guests will get unlimited access to food booths and two drink tickets to try cocktails by Kevin Diedrich of Pacific Cocktail Haven and Jack Daniels Cocktail Champ Adam Brogan. 
Participating chefs include newly minted SF Chronicle Rising Star Chef Francis Ang of Pinoy Heritage, Jason Angeles of FK Frozen Custard, Reem Assil of Reem’s California, Richgail Enriquez of Astig Vegan, Deuki Hong of Sunday at the Museum, Jake Rosenbush of Hardwood Bar & Smokery, Hanif Sadr of Komaaj, and Nite Yun of Nyum Bai.   
I’m really excited about this event! I can vouch for the food from Francis Ang, Jason Angeles, Reem Assil, and Jake Rosenbush and am eager to try the rest. It’s a great opportunity to explore some of the Bay Area’s most exciting food all under one roof.  Tickets start at $65 
July 21st, 2018 (August 18th, September 15th, October 20th) from 4 -10 pm
Despite its fairly low profile, food writers like me have been saying Filipino food is the next big thing for ages and maybe it finally is coming true. This Summer and into the Fall there will be a Filipino night market taking place one Saturday a month, behind the SF Chronicle building at 401 Minna St. I recently went to a preview and loved every bite. 
The line up of talent is amazing—lots of terrific chefs including Alex Retodo of The Lumpia Company who makes unbelievable fillings for his lumpia like bacon cheeseburger!  Deanna Sison Foster of Mestiza, Chef JP of The Sarap Shop who makes complex and flavorful Laing rice bowls with succulent braised taro leaves with ginger and shrimp paste, Hannah Huyoa of Adobos and More who could find no Filipino food in Santa Rosa and began making her own scrumptious adobo tacos, Dennis Villafranca aka Jeepney Guy who makes crispy skin pork lechon, and Reina Montenegro of Nick’s Kitchen who will blow you away with her vegan versions of everything from flan to sisig and caldereta, her food is really unbelievable. I’m leaving out the desserts (there’s got to be some surprises).

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Cooking with the Firehouse Chef: The food that fuels New York’s Bravest from the hands of award winning chef Keith Young

Firefighters can’t go out to eat when pulling their shifts, so the best cook of the lot generally becomes the designated firehouse chef. These amateur chefs often turn out meals ranging from gourmet status to favorite comfort foods. The chef at New York’s Midwood Brooklyn Fire Department, Keith Young, is not an amateur. He’s a graduate of the culinary program at prestigious Johnson & Wales University. In this, his first cookbook, Keith Young shares his favorite recipes.Firehouse chef Keith Young opens with a touching tribute to the victims of the World Trade Center terrorist attack, many of whom were close friends. Black and white photos throughout the book capture the author and fellow firefighters in the kitchen and around the firehouse. Shadowed inserts are interspersed throughout the book with firefighting anecdotes sure to bring a chuckle as well as cooking tips. Cooking in a firehouse is like cooking for family, so you’ll find these recipes use easy-to-find ingredients in a wide spectrum of dishes. With semi-gourmet offerings such as Steak au Poivre with Mushroom Green Peppercorn Dijon Sauce to homey favorites like Grandma’s Quick and Easy Pot Roast, you’re sure to find something to please all palates. And yes, there are two chili recipes. Each recipe is introduced with a brief background description to give an idea on how it came about. They are presented in a no-nonsense format, easy on the eyes, with simple cooking instructions. The appendix includes the author’s opinion on what every kitchen should have, covering pots, pans, knives, and other cooking essentials.The index, an often-overlooked cookbook essential, is better than many, making it easy to search for recipes by ingredient. It’s no secret that firehouse cooks are famous for their food. Satisfying hungry, hard-working firefighters is no easy task. When you get right down to it, firehouse food is simply home cooking away from home. Cooking with the Firehouse Chef is sure to delight your family and friends with favorite comfort foods as well as ethnic and restaurant specialties.

Almond Milk Eggnog

I am a big fan of eggnog. Not only do I make my own a few times a season, but I also incorporate it into a variety of desserts and baked goods that I share during the holidays. Eggnog has the distinct flavors of dairy, eggs, vanilla and nutmeg and, while it is traditionally made with regular milk, it can also be made with non-dairy milk. This Almond Milk Eggnog is a twist on traditional eggnog that is made without dairy, though it delivers the other familiar flavors of this holiday favorite.

This eggnog is made in a very traditional way: with uncooked eggs. I find that eggnogs made with uncooked eggs have a lighter consistency and a slightly less eggy flavor than cooked eggnogs, which can sometimes be thick enough to feel like a pudding more than a drink (even though they are also delicious). I always recommend using pasteurised eggs in drinks like this. You can buy pasteurized eggs, make them yourself or simply use eggs that come from a carton (which are always pasteurized) and measure out 1 1/2 ounces.

The drink is made with almond milk, sugar, egg, vanilla and nutmeg. I also add a dose of bourbon or brandy, which is entirely optional if you prefer to keep this alcohol-free. I like almond milk in this recipe because it has a fairly neutral flavor that doesn’t overpower the other ingredients in the drink. Everything is shaken together until well-blended, cold and frothy. The egg helps to thicken the drink slightly – so this won’t just feel like a glass of almond milk – and the vanilla and peppery nutmeg give it a great seasonal flavor. It is delicious!

You can make this in a cocktail shaker, a mixing bowl or a blender. I tend to use a cocktail shaker when I want 1-2 servings, a mixing bowl when I am serving 2-4 and a blender when I want to make enough for a crowd. This recipe makes the cocktail shaker serving, but it can easily be scaled up by simply doubling the ingredients to suit the number of servings you need. Serve the eggnog right away, when it is cold and frothy.

Almond Milk Eggnog
3 tbsp sugar
1 large egg
2 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup unsweetened almond milk
1 oz bourbon or brandy (optional)

Cocktail shaker: Combine sugar and egg in a cocktail shaker. Close tightly, then shake for about 60 seconds to whip the egg and dissolve the sugar. Add in remaining ingredients, along with a handful of ice. Shake for about 30 seconds, then strain into a glass. Garnish with a dusting of nutmeg or cinnamon.

Mixing Bowl: Whisk together sugar and egg until smooth and frothy. Add in remaining ingredients. Add a few ice cubes and stir to chill for about a minute. Strain into glasses. Garnish with a dusting of nutmeg or cinnamon.

Blender: Combine all ingredients, along with 2-3 ice cubes and blend until very smooth and frothy. Strain into glasses to remove any pieces of egg or ice. Garnish with a dusting of nutmeg or cinnamon.

Serves 1-2

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Kitchen Gift Guide 2018 & Giveaway

This year my recommendations are short, sweet and all really practical but are things I genuinely enjoy using. Without further ado…
Save space 
I used to have two big clunky wooden knife blocks. My knives only fit in certain slots and the blocks took up a ton of room. Worst of all, they tended to tip over. So I bought this good looking bamboo knife block to replace them and am sorry I didn’t buy it sooner. It holds an amazing number of knives! One block replaces two, and holds 14 knives of varying sizes and shapes. It takes up little space and won’t dull knives the way wood blocks do. If you or someone you know are still using a wooden block, I highly recommend upgrading to this bamboo block with plastic needles. $22.99 
Season away

I have had various ceramic salt cellars and none of them quite suited me. I like to grab a pinch of salt and most cellars use a spoon or are too deep to reach into. This triple salt box has 3 levels and easily swings open so kosher salt, smoked salt and flaky salt are all within reach. But you could use it for other seasonings like ground pepper or dried herbs if you prefer. They also make a 2 tiered box. It’s reasonably priced and something I genuinely enjoy using. It’s also rather handsome. $21.89 
Cook it
Non-stick pans  have come a long way since the days of Teflon. Today you can find pans that are free of harmful chemicals, yet affordable and durable. Everyone should have a good nonstick pan for frying eggs and making omelets. The light weight DiamoTech nonstick pan features a 4 layer design and is made with aluminum. It can be used in the oven up to 500° F and is scratch resistant. It’s free of PTFE/PFOA/PFOS and dishwasher safe but I cannot imagine ever needing to put it in a dishwasher. I used this pan consistently for 3 months and even made a huge batch of crepes and never needed to use any butter or oil. It’s the best ceramic nonstick pan I’ve ever used. The 9.5 inch pan with a glass lid is just $19.99
If you’re the kind of person who prefers cooking with nonstick (I can’t blame you!) the Circulon Symmetry Merlot Twin Pack Skillets Set nonstick French skillets are incredibly durable, made from hard-anodized aluminum and have a magnetic stainless steel base so they are compatible with all cooktop ranges, including induction. The pans feature a unique cooking surface of raised circles that reportedly lasts 10 times longer than ordinary nonstick coatings. Unlike many other nonstick pans they are metal-utensil-safe, in addition to being PFOA-free and oven-safe to 400° F. and are dishwasher safe, though I find them easy to clean. The high sides to these pans make them perfect for frying, sautéing, as well as making pan sauces and gravies. A 10 and 12 inch pan set in gorgeous Merlot color is $67.39 (other colors are a bit less) 
Drizzle it
Laudemio extra virgin olive oil is made from Frantoio, Maraiolo and Leccino olives that come from an estate near Florence. It’s a very “green” olive oil with notes of artichoke and grass. It’s one of the best you can buy and because Laudemio is celebrating their 30th anniversary the bottle is a stunning gold this year. Great quality extra virgin olive oil must be used fresh, so don’t save it, savor it! I wouldn’t use this olive oil on salads, it’s too good. But I would use it on plain cooked beans, grilled meats, potatoes, steamed vegetables, toast, vanilla ice cream, any “blank canvas” that will allow you to fully enjoy the flavor. $44.95
Bake, toast, roast or slow cook
I know everyone is going nuts for the Instant Pot but I’m still a fan of this great counter top oven. I just replaced my original Breville Smart Oven with a newer model and am really loving it. It heats quickly, has a convection feature, a light, and now has a slow cooking function so I can put a Dutch oven in it for hours and hours. My last Breville SmartOven lasted 8 years. It costs $215.95 
Deiss Kitchenware is offering one of my readers a lemon zester/cheese grater (value $10.98). I have an earlier model and use it practically daily. It would make a nice gift or a stocking stuffer. To win you must reside in the United States. Please leave a comment telling me what’s on YOUR kitchen wish list this year.  I will choose one winner at random on Monday December 17, 2018. 
Disclaimer: I purchased some of these items, but received the oil as a gift, the pans for review purposes. This post does include some affiliate links. I was not paid to write this or any other post. 

Mermaid-themed party ideas for pre-schoolers

A simple mermaid-themed photo wall. Pink streamers, balloons and mermaid print poplin from Spotlight. Pink tissue pom pom and birthday garland from Ruby Rabbit.

Here’s a time-strapped mom of three’s quick tips for throwing together a mermaid-themed party for pre-schoolers:

1) Keep the guest list small. I personally prefer to bowl over a handful of kids rather than push myself over the edge trying to rein in a roomful of them. We hosted two friends and their parents to this celebration.

2) Take the pressure off yourself and order pizza (or some other appropriate alternative) for everyone.

3) Keep decorations streamlined. I usually concentrate on creating a photo wall and frequently re-purpose decorative items from party to party (the pom pom and birthday garland above, for example, were from T2’s first birthday. The streamers were from a roll from T1’s fourth birthday celebration).

The mermaid print fabric was a quick solution to my decor woes. I secured it to the bookshelves with clothes pegs. Over the years, I’ve also worked out which spot in our home has the most flattering light. The photo wall is always in that spot.

4) If you are able to, purchasing a small tank of helium makes it less stressful  and relatively more affordable to create a festive atmosphere with floating balloons. I’ve wasted both time and money on buying inflated balloons in person or having them delivered. I now use this one and it usually gets us through 5 to 6 parties. That said, balloons aren’t absolutely essential either.

5) Tap on online resources. I didn’t use downloadable printables for this mermaid-themed party, but my shopping was mostly done at midnight on RedMart, Pantry Haiku and OhHappyFry. My favourite stores for decorations and craft supplies are Spotlight and ArtFriend.

6) If you do decide to prep mermaid party foods yourself, opt for menu items that can be made ahead of time. The birthday cake and frosting I used stores well in the freezer. Madeleine batter (shell shaped cakes are mermaid food, yeah?) benefits from being made a day ahead. And fresh fruit are always a good idea.

6) Keep party activities simple. Most kids just want to spend time with their friends. Because this was a party for four-year-old girls, I went with mermaid craft activities and board games as well as free play. They were just as happy drawing as they were crafting.


Mermaid chocolate mayo birthday cake

Chocolate mayo mermaid cake in Swiss meringue buttercream. Meri Meri mermaid decorations from Oh Happy Fry. Sweetapolita sprinkles from Pantry Haiku. Cake stand from Donna Hay.

I always choose a simple and reliable cake recipe for decorated cakes (frankly, I usually purchase our party cakes. But this was a small party and it would’ve been extravagant  to order a themed cake). With a forgiving recipe, there’s less anxiety over the outcome. And knowing that I’d most likely be making it at midnight, I hedged my bets with an easy cake design. Easy is best for a sleep-deprived mother still nursing a baby.

T2 loves chocolate so I fell back on my chocolate mayo cake recipe for her mermaid birthday cake. The cake boasts a rich, intensely chocolatey flavour (my preference is to use Valrhona cacao powder), is incredibly moist, and has a resilient yet tender crumb. It’s what I consider, in my head, an American chocolate birthday cake (think made-from-scratch Sara Lee chocolate pound cake).

The recipe probably makes three small round cakes measuring 12.5cm across. I made the mistake of filling only two round tins of that size with all the batter (well, I only had two tins in that size and I wasn’t thinking straight. It would’ve been wiser to use some of the batter in cupcakes). Slapdash bakers, beware, The cake batter would’ve overflowed if I hadn’t lined the tins and created a high paper collar.

In future, I’d divide the batter between three tins. Nevertheless, I was able to yield four 2.5 to 3 cm high cake layers with this volume of cake batter baked in two tall tins. Images of my magnificent mistake are available on my IG Stories highlights.

I baked the chocolate mayo cake two days before the party. The night before the celebration, I trimmed them using a cake leveler (I like this one). For this mermaid birthday cake, I used two cake layers and generously slathered red currant jam (thank you @chef_julien) onto one slice before sandwiching them together. You can choose a jam or other filling you prefer.

To decorate it, I use Swiss meringue buttercream as it’s less sugary, tastes good and holds up pretty well in our tropical climate. I rely on Martha Stewart’s recipe. Her team has also created a number of useful videos to guide you through the process. This one from the Real Food team is great. I tinted mine with strawberry concentrate (I like this one) and food colouring. A touch of rose water gave it an interesting dimension.

I made the frosting a week ahead (and used part of it for T2’s class celebration cupcakes) and froze the remainder for this mermaid birthday cake. All I had to do was defrost it and beat it in a cake mixer before using it. After frosting the sides of the cake and covering the top with piped stars (this is a great video on the basics of piping), I sprinkled it with this gorgeous Sweetapolita sprinkle blend called Luxury Sweet from Pantry Haiku.

The mermaid cake decorating was done the night before the party. I stashed the cake in the fridge, then left it out at room temperature over the course of the party. This buttercream is tastiest at room temp. Meri Meri mermaid cake toppers provided a stress-free way to complete the look.

Mermaid madeleines

Madeleines are perfect mermaid snacks. Matcha (above) and classic honey madeleines pictured above. Meri Meri mermaid napkins from RedMart. Baking pan from E. Dehillerin purchased when we were on our honeymoon.

Madeleines are sort of an obvious choice for a mermaid party. They’re a child-friendly serving and they’re easily eaten with your fingers. I also wanted to avoid adding frosted cupcakes and sugar cookies covered in icing to the spread. Plus, the batter and baking pans can be prepped ahead yet they can be baked a la minute — a delicious experience that makes mama look like a winner as long as she doesn’t burn them or get them stuck in the pan.

They’re also delicious dipped into coffee or tea (which the moms and dads in attendance appreciated). T2 loves matcha, so I prepped a batch of Sadaharu Aoki’s matcha madeleine batter and a honey madeleine batter the night before.

The matcha madeleines are more fluffy cake-like than classic madeleines, but the recipe is reliable and the requisite hump develops beautifully on these. They aren’t very sweet, so you can opt to increase the honey and/or sugar. In future,  I’d like to partially dip them in melted white chocolate and sprinkle them with nuts or edible embellishments. The honey madeleines are a little denser, I chose to add freshly grated Meyer lemon zest into ours. These madeleines taste of buttery deliciousness and are moist bites that most children will adore.

Fill the honey madeleine batter until it reaches just under the rim of each cavity. For the matcha madeleines fill two-thirds of the cavity.

Your pans need to be meticulously brushed with melted butter and dusted with flour. I usually stash the trays in the freezer until I’m ready to portion out the batter and slip them into a pre-heated oven. I placed two level No. 100 ice cream scoop portions of batter into each cavity for the matcha madeleines (for the honey madeleines I used three level No. 100 ice cream scoop portions) and only baked what I knew we were likely to consume immediately. You can pipe it if you prefer. I’m just obsessive about equal portion sizes and prefer using a scoop.

Watch your madeleines like a hawk as they bake. You don’t want them to burn. Remove from the oven when they’ve achieved nice peaks and the edges have begun to brown. Invert onto a rack to cool. Serve warm.

Non-melting powdered strawberry sugar dusted honey madeleines. Tomiz sugar from Isetan.
Mermaid bling crafts
Mermaid-themed craft activities for pre-schoolers. Acrylic gem-studded headbands and personalised bags.

T2 loves accessories. In her opinion, the more bling there is, the better. Her besties seem to agree. So, I prepared two simple mermaid craft activities involving acrylic gems for the girls. And instead of adhering to a strict schedule of activities, I pulled these activities out as and when it felt like our guests were ready for them. Of the two, headband decorating is probably a better one to start with, especially with a group of 4-year-olds.

Mermaid headband craft activity



Invite the children to select between five to seven acrylic gems (or more, depending on the size of them gems) and ask them to decide how they’d like to line them up on the headband. It might be helpful to show them some sample images for inspiration. T2 and her guests very naturally started referencing Princess Jasmine’s headdress.

Shake the bottle of glue well before use. Following the instructions on the side of the bottle, apply the glue onto the back of the gems and carefully attach them to the headband. Set the headbands aside to dry. The gems will take some time to fully adhere to the headband, so this requires patience. I suggest moving on to another activity while they dry fully.

The undecorated headband is covered with grosgrain ribbon. Acrylic craft paints, adhesive silkscreen stencils, brush and dabber from Martha Stewart Crafts. Insulated cloth bag from Art Friend.

Mermaid insulated lunch bag craft activity


  • Plain insulated fabric bags (I found mine at Art Friend)
  • Masking tape
  • Acrylic paint (I used acrylic craft paint from Martha Stewart Crafts)
  • A large flat brush
  • Stencils for initials (optional, mine were from Martha Stewart Crafts)
  • Foam pouncers
  • A selection of acrylic gems (I purchased these from Spotlight. They also come in smaller packets)
  • Gemstone glue (we used this one)


Paint the bags at least a day ahead. Mask the area to be painted using the tape. Apply your choice of colour(s) onto the bag using the large flat brush (I layered Date Night Pink, Camella Pink and Mother of Pearl) allowing each layer to dry fully before adding the next.

Position silk screen stencil and apply paint using a foam pouncer. Use paint sparingly. I silkscreened the girls initials onto the bags using Mother of Pearl. Set aside to dry.

When ready to use, invite the children to embellish their bag with as many acrylic gems as they wish. Attach using gemstone glue. Set aside to dry.

These activities are just as fun for weekend or holiday craft projects.

Keeping the boys in the family entertained.


The post Mermaid-themed party ideas for pre-schoolers appeared first on Chubby Hubby.

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1.Premium silicone is 100% FDA Grade and BPA Free.
2. Heat resistant to 480F, and stain and odor resistant.
3. Non-slip Surface design offer you the best control on food.
4 Non-stick silicone tips is easy to clean and protect your cooker ware.
5 .7 & 9 & 12 inch tongs most meet your different requirements indoor and outdoor.
6. “O”Ring design, convenient to lock and easy to storage. (Pull out to lock and push in to use)

Package included:
1 x 7 inch Small size(Black)
1 x 9 inch Medium size(Black)
1 x 12 inch Large size(Black)
1 basting brush (Black)

Product Features

  • 1.DIFFERENT SIZES DIFFERENT FUNCTION.-The kitchen tongs comes with three different sizes for a variety of foods ,7 inch for baking,9 inch for salad, grilled foods, pastas, fruits and 12 inch for barbecue with a Basting brush for free.
  • 2.SAFE , NON-STICK FRIENDLY and HEALTHY-The FDA grade silicone is safety-tested, heat resistant up to 480F, and guaranteed 100% BPA free.Professional stainless steel metal with heat resistant, Non-Stick silicone tips will protect your cookware
  • 3.Ideal TOOLS for KITCHEN and OUTDOOR PARTY-Perfect for outdoor barbecue or grilling in the kitchen,as well as for outdoor BBQ with your family and friends.
  • 4.EASY TO STORAGE-Humanization pull ring design, allow you to facilitate better control while using them,easy to clean, air-drying and storage.And “O¡± Ring design at the end makes easy to hang and storage while using minimum space.
  • 5.PRODUCT WARRANTY-If you’re not completely satisfied with your silicone tongs purchase, you can contact us and you’ll be offered a FULL refund or replacement.