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While there are never any complaints about coffee and pumpkin pie at the grown-ups table after Thanksgiving dinner, the kids' table sometimes gets the raw end of the deal. Put a few special treats out just for the kids’ this year and make them feel like they've got an important place in the Thanksgiving festivities. Take kid staples like cupcakes and candy that feature autumnal ingredients like pumpkin seeds, cranberries and ginger, and you might notice a few adults trying to squeeze into the kids’ table as well!
Pumpkin Seed Brittle
Pepitas are the seeds of pumpkins (and sometimes other squash) that have been hulled, roasted and often salted. The salted pepitas add a nice contrast to the sweetness of the brittle.
What You Need:
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 3 tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup roasted salted pepitas
What You Do:
- Line a baking sheet with parchment paper and coat the parchment paper with canola oil spray.
- In a large saucepan over medium heat add the sugar, corn syrup, water and butter and stir until the butter and sugar have completely dissolved.
- Increase the temperature to medium high and cook for 10 minutes or until the mixtures turns a golden brown, occasionally swirling the pan so that the syrup cooks evenly (do not use a spoon to stir during this step).
- Remove from the stove and whisk in the spices, vanilla and baking soda.
- Stir in the pepitas with a wooden spoon.
- Pour the mixture onto the parchment paper and spread with a small offset spatula to form an even layer.
- Allow the brittle to cool and harden. Break the brittle sheet into pieces and serve!
This brittle makes for a great holiday party take-away if you're looking for a little something to give to your guests to take home with them.
Cranberry Orange Cupcakes
It’s the orange cream cheese frosting that makes these cupcakes so irresistible!
What You Need to Make the Cupcakes:
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 cup sugar
- zest of one orange
- 1/3 cup canola oil
- 1/3 cup milk
- 1/3 cup orange juice
- 1/2 cup cranberries tossed in 2 teaspoons flour
What You Do:
- Preheat the oven to 350 degrees. Line a cupcake pan with 12 paper cupcake liners.
- In a medium bowl, sift together the flour, baking powder, cinnamon and salt and set aside.
- In a stand mixing bowl fitted with a paddle attachment beat together the eggs, sugar and orange zest until light and fluffy.
- In a small bowl, whisk together the canola oil, milk and orange juice.
- Add 1/3 of the flour into the mixing bowl and mix until incorporated. Add ½ of the wet ingredients (the oil, milk and orange juice) and mix until just combined. Continue alternating the flour, the wet ingredients and the final 1/3 of flour, mixing until just combined after each addition.
- Use a ¼ cup ice cream scoop to divvy out the batter into 12 cupcake liners.
- Bake at 350 degrees for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool thoroughly before frosting.