Kid-chen Kringle

BRING in the dough, sprinkles, frosting — and your little helpers into the kitchen. Equip your kids
with baking skills while teaching kindness by spreading good cheer with these festive baked creations.
Just be ready to clean up afterwards.

YULETIDE CUPCAKES
Ingredients
1 package 520 g Maya Decadence Yellow Cake Mix
250 ml + 15 ml water
3 pcs eggs
80 ml vegetable oil
prepared vanilla frosting
multicolored metallic candies
sparkling candle

Procedure
Heat oven to 350°F/177°C. Line 6 ounces muffin tins. Set aside. In a bowl, combine cake mix, water, eggs, and oil until well blended. Pour mixture into prepared muffin tins and bake in oven for 15 to 20 minutes or until cake is done. Cool and set aside. Thinly spread vanilla frosting on top of each cupcake to serve as paste and to put the candies in place. Cover top of each cupcake with candies then insert the candle. Before serving, light the sparkling candle.

Recipe by The Maya Kitchen Culinary Arts Center.
Log on to www.themayakitchen.com.

ROCKY ROAD BROWNIES

INGREDIENTS
60 ml  + 15 ml corn oil for brushing
137 g all-purpose flour
50 g cocoa powder, unsweetened
5 g salt
2 g baking soda
300 g sugar
3 pcs large eggs
5 ml vanilla flavor/extract
37.5 ml water
88.7 ml glucose
86 g salted butter, melted

Toppings:
Cashew nuts, coarsely chopped, as desired
Mini-marshmallow, as desired
Chocolate chips, as desired
Melted chocolate compound,  as desired

PROCEDURE
Lightly grease 2 8”x8” pans with corn oil then line bottom with paper liner. Set aside. In a bowl, combine all-purpose flour, unsweetened cocoa powder, salt, baking soda, and sugar. Sift three times then set aside.
In a mixing bowl, combine eggs, vanilla flavor, and water then beat at low speed for 1 minute until incorporated. Add flour mixture then mix at low speed for 1 minute. Add glucose then mix at low speed for 2 minutes. Switch to low speed and add melted butter and corn oil until incorporated to batter. Pour onto prepared pans. Bake in 350°F oven for 22 to 25 minutes or until inserted cake tester comes out clean. Remove brownies from pan and place on wire rack to cool completely. Once cooled, sprinkle with cashew nuts, marshmallows, chocolate chips, and drizzle with melted chocolate. Allow toppings to set before slicing.

CLASSIC POLVORON

INGREDIENTS
180 g all-purpose flour
70 g full cream milk powder
112.5 g refined sugar
120 g salted butter
180 g margarine
5 ml vanilla flavor/extract

PROCEDURE
Toast flour in frying pan over medium heat, stirring continuously with wooden spoon for 10 to 15 minutes until light brown. Transfer flour to a mixing bowl and add the dry ingredients and mix for 1 minute
at low speed until well-blended. Melt butter and margarine in a saucepan over medium heat. Add the melted fat unto dry ingredients then mix at low speed for 3 minutes or until incorporated. Switch mixer to medium speed then add vanilla flavor. Mix for 30 seconds. Transfer the polvoron into a clean and flat surface. Form desired polvoron shapes by packing the mixture unto the polvoron molder. Cool for 30 minutes or until firm then wrap polvoron with desired wrapping paper.

Carrot Cake

INGREDIENTS
For cake:
90 g shredded carrots
1.2 g cinnamon powder
2 g baking soda
.6 g nutmeg powder
200 g all-purpose flour
250 g brown sugar
5 pcs large eggs
2.5 ml vanilla flavor/extract
67 g soaked raisins
169 g crushed pineapple, drained
240 ml corn oil

For cream cheese frosting:
225 g room temperature cream cheese, cubed
57 g room temperature butter, unsalted, cubed
130 g powdered sugar
5 ml vanilla flavor/extract

Prepare frosting: Mix cream cheese, butter, and sugar in a mixer at low speed for 2 minutes. Switch to medium speed and continue mixing until smooth. Add vanilla extract until well-blended. Refrigerate until ready to use.

PROCEDURE
Line a 9-inch round baking pan with parchment or baking paper. Sift cinnamon powder, baking soda, nutmeg powder, and flour in a bowl and set aside. In a mixing bowl, beat shredded carrots and sugar for 2
to 3 minutes at low speed. Then add eggs and vanilla extract. Continue mixing until well-blended.
         At low speed, add dry blended ingredients and mix for 1 minute at low speed until incorporated. Add raisins and pineapple, continue mixing until well-blended. Add corn oil and mix for 20 seconds at low speed. Pour batter onto prepared pan and bake in 350°F oven for 50 minutes or until inserted cake tester comes out clean. Let cake stand for 5 to 10 minutes before inverting on the rack to cool. Once cake is cool, decorate with cream cheese frosting.

For more recipes, check out the Goldilocks Bakebook, available in all National Book Store branches
and select Goldilocks stores.