This is one of my top secret in-the-vault recipes. Reason being? It’s super easy, super fast, and tastes like you brought it home from your local fancy gourmet pastry shop. Really, it’s 3 simple steps and 3 simple ingredients. That’s a hit-it-out-of-the-park winner in my book.
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That’s why this recipe is the perfect inspiration to get your kids in the kitchen. I find that introducing the kids to baking takes some special criteria. For smaller kids or newbies to baking at any age, there are a few hints that go a long way towards ensuring baking nirvana and hook them for future baking projects. A couple of things to keep in mind:
Keep it simple! Baking recipes can often have a lot of ingredients, measurements and techniques. Try to find recipes that contain few ingredients, can be put together quickly and don’t rely heavily on precision or fancy techniques.
Try to prepare as many ingredients ahead of time as possible. Ie - it’s way more fun to have your helper dump ingredients into a blender and get that masterpiece into the oven, than it is spending a lot of time tediously measuring everything out. Newbies to baking can get bored easily.
Try to choose recipes that are pretty foolproof. First time success is the best way to capture ensure your helpers will come running next time you pull that blender out.
Make sure to enjoy your spoils! There is nothing more satisfying to a new baker than taking that first big bite of their warm, fresh out-of-the-oven creation with a big glass of milk. Smiles guaranteed!
This recipe is perfect for your first timers. It’s also perfect for seasoned bakers too. I still make these for all kinds of family occasions; game nights, movie nights and sleepovers. Despite being so ridiculously simple, they are always gone in a flash. The secret here is classic flavour combos that everyone loves and a base of Pillsbury Crescent Rolls. That’s the secret weapon! Crescent Rolls are just the perfect combination of crispy buttery dough with a hint of salt which makes them a perfect base for a sweet filled pastry.
Roll them up in a muffin tin or springform pan and they will pop out of the oven in about 12 minutes and look gorgeous to boot. Try coming up with your own flavour ideas - almost anything goes.
Here I’ve used everyone’s favourite Nutella coupled with the sweet/sour punch of raspberries. Pure deliciousness There are a few more suggestions at the end of the recipe to get you started but the possibilities are endless. Feel free to get creative.
1 package Pillsbury Crescent Rolls
16-20 raspberries, washed and dried
8 teaspoons Nutella
That’s it!!! Here I’ve shared pics of two different ways to bake these gems. One is to place in a muffin pan and another is to lump them together in a springform pan. Both of these turn out fabulously and are perfect for messy, clumsy hands. I like to sprinkle mine with a bit of sugar for a little crunch. After 12 minutes, remove from oven when browned. Let cool until warm and enjoy! These are truly delicious. Here’s a few variations:
Nutella + Banana
Nutella + Peanut Butter
Nutella + Peanut Butter + Banana
Peanut Butter + Jam
Raspberry + Cream Cheese
You get the idea. Enjoy.
Want to try some of my other favourites?
It’s hard to believe Spring is just around the corner. It’s really only how many days away? Seems hard to believe as we sit here freezing in these sub-zero temperatures day after day. What does that mean at my house? A lot of comfort food on the dinner table. A lot of food that feels like a big, warm hug. This is one of the family favourites, easy to put together while scoring big points on the warm and fuzzy scale.
The little blending tip at the end of the recipe is a real gem and puts this dish over the top - you won’t believe just how thick and creamy this soup will get. It tastes even better the next day once the flavours have a chance to develop, so make sure to pack some for lunch.
2 medium onions
2 tbsp olive oil
6 cloves garlic
1 large sweet potato
2 cans Romano beans
1 1/2 cups small red lentils
1 small- medium can crushed tomatoes
3 litres chicken stock
1 tsp smoked paprika
1 tsp dried ground basil
1 tsp dried ground sage
1 tsp dried ground rosemary
2 tsp ground turmeric
salt and pepper to taste
Sweat in olive oil over medium heat until translucent, approximately 5-7 minutes, Stir frequently to avoid any sticking or burning.
Add all the spices expect salt and pepper. Stir to combine and let them sweat in the onions for about 3-5 minutes.
Add tomatoes and stir for another 2 minutes until well combined with onions and spices.
Roughly chop up the garlic. Add in lentils and garlic.
Cut sweet potato into 3 pieces and add into the soup. I like to leave the sweet potatoes in large pieces so I can easily pick them out later.
Bring to a gentle boil and then reduce heat to low-medium to maintain a low simmer.
Cook for about 30 mins or until lentils are disintegrated, soup has thickened and the sweet potato is cooked through.
Add two cans of beans and let simmer an additional 10 minutes.
Remove the sweet potato and about 2 cups of soup. Blend with a hand blender until completely smooth and add back to the soup. Stir to incorporate. This will make your soup extra thick and creamy.
Season with salt and pepper to taste.
I like to garnish mine with some homemade croutons, chopped green onion, and some sharp cheddar. To make homemade croutons, I take a bun or half loaf of crusty bread and rip it into golf ball size pieces. Then just place on a baking sheet, sprinkle with some oil oil and put under the broiler until crispy, about 2 minutes.
Looking for a couple of other hearty, comforting recipes? Here are two of my favourites: