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HOW TO COOK UP A GREAT PARTY

FULL OF EASY PARTY RECIPES!

BIRTHDAYS HEALTHY, HAPPY, FUN

Made with Love

HOW TO THROW A KIDS PARTY WITHOUT LOSING YOUR MIND

FOUR HEALTHY PARTY SNACKS KIDS WILL LOVE


CONTENTS

TO COOK UP A 4 HOW KID'S BIRTHDAY PARTY TO THROW A KID'S 12 HOW BIRTHDAY PARTY WITHOUT

14 17

Sweet Potato Chronicles tells the never ending story of the wellfed family. With recipes, nutrition information, parenting strategies and product reviews, we're your best friend in the kitchen. Visit us at: www.sweetpotatochronicles.com

LOSING YOUR MIND

MAKE A WISH: NOTHING'S AS SWEET AS A CAKE YOU MAKE YOURSELF LET'S DO LUNCH: FOUR HEALTHY SNACKS KIDS WILL LOVE

SWEET POTATO CHRONICLES MAGAZINE EDITORS

LAURA KEOGH

CERI MARSH

CAROLINE BISHOP ART DIRECTOR

NAOMI FINLAY PHOTOGRAPHER

SALINA VANDERHORN DESIGNER

HEATHER SHAW FOOD STYLIST

MAYA VISNYEI PHOTOGRAPHER

OKSANA SLAVUTYCH PROPS


When does your baby’s heart start beating? When should you toilet train your toddler? How can you help your little student adjust to school?

From your first trimester to your child’s sixth birthday, sign up for our Ages & Stages Guide and we’ll send all the information you crave about your growing child — right to your inbox. Sign up for helpful, interesting and timely information tailored to your child’s age at www.todaysparent.com/stages and let us join you on your journey. Or visit our Steps and Stages sections on Todaysparent.com and search our guide online.


HOW TO C

BIRTH PAR PHOTOGRAPHED


COOK UP A

HDAY RTY BY NAOMI FINLAY

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booked magicians, clowns, musicians and even brought in a local animal expert to teach kids about iguanas and skinks. What's next in the escalating arms race of birthday party entertainment? Why not bring it back to basics with a cooking lesson? If you’re lucky enough to know a professional chef, that’s great, but as long as you have some help, you could do it yourself. At Scarlett’s fourth birthday party, chef and Sweet Potato Chronicles contributor, Stefani Tortorella taught the kids how to make a fantastic and healthy mac and cheese. The best part? Lunch was made!

tips for kids' cooking lessons

be prepared.

The single most important step in conducting a cooking lesson is to be organized.  Make sure you have all of your ingredients pre-measured.  Place each ingredient in its own bowl that is easy for kids to access (ie:  low mixing bowls or pinch bowls).  Do not use tall bowls that kids have to reach down into – it’s an accident waiting to happen! With the prep done, you can walk the kids through the step-by-step assembly of your recipe.

chef Stefan Tortorella

give each child a tas

Whether it is a "make-their-ow big dish, each child must be g to keep them engaged. Kids busy and focused at all times keep a steady pace that they

involve the kids in t

The attention span of children Keep them stimulated with co and encouragement. Ask the their feedback. It is important they have made a contributio


ni

sk.

wn" recipe or one given a specific task have to be kept so it’s important to can follow.

the process.

n is fleeting. onstant direction eir opinion.  Get t that they feel on to the outcome.

MAC & CHEESE

cheese sauce 3 TBSP 1/4 cup 3 cups 2 cups 2 1/2 cups Kosher salt &

unsalted butter all purpose flour milk white cheddar orange cheddar pepper to taste

method

melt butter in a 4 quart sauce pan over medium heat.

whisk in flour and cook, stirring constantly with a wooden spoon, until bubbling, approximately 30 seconds. Do not let this brown. Whisk in milk.

simmer Bring mixture to a simmer until thickened, about 4 minutes. Stir constantly to prevent scorching.

add cheeses and stir until

they are completely melted and the sauce is smooth & silky.

season with salt & pepper to your taste.

fold in cooked pasta and steamed veggies. This sauce will make one 9x13" casserole dish. Use 8 ounces of your favorite shaped dried pasta as your guide.

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vanilla bean cupcakes ingredients 2 cups

cake flour


1 cup

whole wheat pastry flour


2 cups

vanilla sugar


4 1/2 tsp

baking powder


1/2 tsp

salt


1

whole vanilla bean, split in half lengthwise


2 sticks

plus 2 Tbsp unsalted butter, room temperature


1 1/3 c

milk


5

egg whites


1 Tbsp

vanilla extract

method

adjust racks to upper and lower-middle position and preheat oven to 350 F. Line 2 muffin tins with cupcake wrappers.

place flour, sugar, baking

milk, and vanilla extract. Add to batter in 3 additions, scraping down the bowl as necessary. Stop when the egg mixture is just incorporated into the batter.

powder, and salt in a large mixing bowl. Blend well on low speed. With the tip of a knife, scrape the vanilla seeds out of the bean and add to the flour mixture.

fill

add the butter and 1 cup of the milk, mix on low to blend. Raise the speed to medium and beat for 2 minutes (batter will be light and fluffy).

the pans around on the racks. Bake for another 10-15 minutes, or until tops spring back lightly when touched.

whisk

cool in the pans for 15 minutes,

in a mixing bowl, whisk together the egg whites, remaining

Using an ice cream scoop or a liquid measuring cup, fill each muffin tin 3/4 of the way with the batter.

bake for 10 minutes, then switch

then remove to wire cooling racks.


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hummingbird cupcakes ingredients 2 cups

whole wheat pasty flour

1 cup

all-purpose flour

2 cups

sugar

1 tsp

baking soda

1 tsp

cinnamon

1/2 tsp

salt

3

eggs

3/4 cup

vegetable oil

1-1/2 tsp

vanilla

1 8oz

can crushed pineapple, with liquid

2

mashed bananas

method

melt butter in a 4 quart

mix together pineapple

sauce pan over medium heat.

and bananas until combined.

combine In a large mixing

add the fruit to the rest

bowl, combine flours, sugar, baking soda, cinnamon, salt and whisk to combine.

of ingredients and stir to combine.

beat in a seperate bowl,

paper-lined cupcake tin. Fill each liner ¾ full.

beat eggs. Add oil and vanilla to eggs until well combined.

add the egg mixture together with the flour mixture and blend.

pour batter into bake at for 25 minutes until golden and a toothpick comes out clean.


CREAM CHEESE FROSTING

ingredients

8 ounces cream cheese, room temperature 8 tbsp (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners’ sugar 1 tsp pure vanilla extract

method

place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese.

add

Gradually add butter, and continue beating until smooth and well blended.

sift in confectioners’ sugar, and continue beating until smooth.

add vanilla, and stir to combine.

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1 2

3 12

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HOW TO THROW A KID'S BIRTHDAY PARTY

WITHOUT LOSING YOUR MIND

1 2

Forget the idea that you have to invite everyone in your kid’s class. You don’t. Most schools and daycares will let you do something in class to involve that group of friends. Help your kid to keep party talk to a minimum at school by keeping it low key at home. Plus, don’t start talking about it too early.

34

Check with parents about allergies in advance so you can plan your menu without fear of a really fun trip to Emerge.

Parties are intense for kids (not just parents). Talk over what’s going to happen at the party, what you expect of your child (greet guests, thank them as they’re leaving, etc) to lessen the stress of it.

8

Keep it short. No party for a kid under 8 needs to be longer than two hours. And, let’s be honest, people have other things to do on the weekend. Be clear about whether it’s a drop-off or a parents-stay party.

Do unto others when it comes to the loot bag. Easy on the candy, noise makers and teeny-tiny beads that will spill everywhere and then get lost.

6 7

Have at least one activity planned – a musician playing a short set or a craft that all the kids will work on and then take home. The combined energy of five four year olds is not something you want running unfocused in your home.

Birthdays can bring out the “gimmes” in even normally generous kids. Why not add a charity component for balance? Companies like EchoAge allow kids to give to the charity of their choice while still receiving something special.

9 10

Help your child with thank you notes. Pour yourself a big glass of wine. You made it through another year!


Make a Wish

NOTHING’S AS A CAKE YOURS

PHOTO: M

FOOD STYLIST

PROPS: OKSA


cake

S AS SWEET YOU MAKE SELF.

1 ½ sticks (12 tbsp) of softened, unsalted butter 2 ½ cups flour 1 Tbsp baking powder 1 tsp salt 1 ¾ cup sugar 2 eggs plus 3 yolks 1 tsp vanilla 1 cup milk

PREHEAT oven to 350 degrees

MAYA VISNYEI

T: HEATHER SHAW

1 cup

whipping cream

½ cup

lemon curd

butter icing

¾ cup butter, softened 3 ¾ cups icing sugar 3 Tbsp milk 1 ½ tsp vanilla

raspberry filling 5 oz ¼ cup

method

fresh berries make the best decorations

lemon filling

BUTTER 2 8-inch round pans.

Line with parchment paper. Butter the paper, dust with flour and tap out excess. MIX together flour, baking

powder and salt. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs and yolks, beating well after each addition. Add vanilla and beat again until combined. ADD flour and milk alternatively,

beginning and ending with flour until just blended. Pour batter equally into the two prepared pans. BAKE side by side in the oven

for 25 to 30 minutes. Rotate the pans half way through. Test with a toothpick – if it comes out clean, it’s done. Allow to for ten minutes. Invert onto a cooling rack, gently remove the parchment paper.

container of fresh raspberry raspberry jam

SIMMER. In a small pot simmer

raspberries and jam until the fresh berries just begin to break down. Allow to cool completely. WHIP the cream until it forms

stiff peaks. Gently fold in the lemon curd. BLEND. With a hand mixer,

blend softened butter and confectioner’s sugar. Add milk and vanilla and combine well. PLACE cake on tray or stand.

Spread a layer of the fruit topping, leaving about an inch border around the edge. Spoon the lemon whip on top of the fruit, following its shape. Flip your other cake over so what was the bottom in the pan is now the top. Gently place on top. Frost top and sides with a spatula. Don't worry about making it perfect! Once it's covered, pop cake in the fridge for 30 minutes before serving.

ANA SLAVUTYCH

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LET'S DO LUNCH FORGET PIZZA! KIDS WILL LOVE THESE QUICK AND HEALTHY SNACKS.

less sugar than a cake pop but just as sweet

BANANA POPS Place bite sized pieces of bananas on skewers or popsicle sticks. Dip into melted chocolate, turn slowly to keep chocolate even. Before it cools, sprinkle with toppings of your choice. Place pops on parchment or stand in glasses of sugar to cool. You can serve at room temperature or frozen. PHOTO: MAYA VISNYEI FOOD STYLIST: HEATHER SHAW PROPS: OKSANA SLAVUTYCH

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SALAD ON A STICK Cherry tomatoes, baby boccancini, fresh basil. CAPRESE:

Turkey, tomatoes, cheddar and avocado. CHEF:

Apples, romaine, grapes and celery. WALDORF:


swirl a little honey into greek yogurt to make dip. SWEETPOTATOCHRONICLES.COM

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RAINBOW SALAD Wash, slice and arrange strawberries, oranges, pineapples, kiwis, blueberries and grapes. Garnish with whipped cream.


eat a rainbow!

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SUSHI-STYLE SANDWICHES Mix canned tuna with 1 or 2 Tbsp or mayonnaise or plain yogurt. Gently flatten whole wheat bread with a rolling pin. Cut into 1 ½ inch wide rectangles. Start at one end of a piece of bread, leave about an inch border empty. Arrange tuna, small avocado slices, and matchstick-cut carrots in a tight row. Roll up the bread into sushi style rolls.

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PHEW, YOU MADE IT!

Congratulations on making it through the party. It was awesome. And hey, way to go making it through another year as a parent. Don't you think parents should receive a present on their kids' birthdays? We do! Since that's not happening, be sure to take time to sit down and enjoy a piece of cake. We hope you enjoyed our first issue!

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Sweet Potato Chronicles | Special Birthday Issue  

Welcome to The Sweet Potato Chronicles Special Birthday Issue! Sweet Potato Chronicles tells the never ending story of the well-fed family....

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