Happy Summer everyone! I am on vacation this week–Hello Indiana!–where I will be visiting family and friends and speaking about Fearless Feeding to a Fort Wayne, IN hospital and making a guest appearance for the noon day show at WTHR in Indianapolis.
I also have some exciting news for this blog! I am launching a summer’s worth of guest posts from pediatric dietitians around the country. Many of these RDs do not have a blog of their own, but have a desire to write and “get their feet wet.”
I hope you will welcome them and provide some thoughtful feedback. I’ll be chiming in here and there, but will be taking my blogging time and focusing on the proposal for my next book! I’ll be back in the saddle come school year. On to this week’s topic!
My son is on a baking bender. He has a history with cooking, and is now onto the baking phase. I see many children move through baking and on to cooking. It’s part of their development, and parents can maximize this desire by allowing some freedom in the kitchen.
I think cooking and baking is important for all children, but boys may be overlooked in this endeavor. Truth is, even boys can bake, and they should.
I could go on and on about how important it is to eventually have a spouse who is capable in the kitchen (don’t you agree?)–to lighten the burden of family life and equalize gender roles, something I believe is critical for both girls and boys to see growing up.
Set boys free in the kitchen, and you’re likely to get more than you ever expect.
Middle-school children who cook or bake reap many benefits —a booming self-confidence, manipulation and exploration of food, learning the science of baking (and precise measuring), gratification from others, the joy of doing a good deed, as well as an important life skill.
My Little Man tapped into YouTube for ‘how-to’ cooking videos and searched for a recipe for Raspberry Scones. He came across this one from Cindy Harris at Time for Tea.
He’s made four or five batches of scones and has expanded to blueberry and chocolate chip (just a minor substitution in the following recipe)! He even made them for his final class party last week in 5th grade.
Fresh Raspberry Scones (adapted from Time for Tea)
2 cups of flour
¼ cup sugar
2 tsp baking powder
1/8 tsp salt
6 Tbsp cold butter, cut in cubes
½ cup low fat milk
1 tsp vanilla
1 heaping cup of fresh raspberries
Preheat oven to 400 F.
Mix the dry ingredients together. Cut the butter into the dry ingredients using a pastry blender, until butter is pea size. Lightly beat the egg, milk and vanilla together and add it to the dry ingredients. Add the raspberries and toss gently together, trying to avoid smashing the raspberries.
Take a baking sheet and cover with parchment paper. Sprinkle flour onto the parchment paper. Transfer the dough to the baking sheet and gently form into a circle. Score the circle of dough into 8 triangles. Lightly sprinkle sugar on top.
Bake for 18 minutes or until brown on edges and firm in the middle.
What does your middle-schooler enjoy baking?