Kid-Friendly Easter Baking Ideas

The first thing that hops into our minds when Easter approaches is children. Followed by Easter eggs, chocolate, treasure hunts and family. Spend some time in the kitchen with your little bunnies this Easter with these 3 easy, kid friendly and super fun recipes! After all, it’s all about creating those special moments.

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Kid-Friendly Easter Baking Ideas

Nothing like the holiday season to get us all in the baking spirit! We’ve put together 3 organic recipes all with dry ingredients you can find right here at Dollars & Cents Willowbrook, Langley in our new grocery aisle.

everland-recipes-classic-coconut-cake-with-frosting

Classic Coconut Cake with Frosting

INGREDIENTS

Batter

  • 5 eggs
  • 1 cup unsalted butter
  • 1 cup whole milk
  • 3 cups sifted cake flour
  • 1 tbsp Everland Baking Powder
  • ½ tsp Everland Sea Salt
  • 2 cups Sweetcane Organic Sugar
  • 1 tbsp Everland pure vanilla extract

Frosting

  • 1 Everland Organic Large Coconut Flakes
  • 3 egg whites
  • 2 cups Sweetcane Organic Coconut Sugar
  • ¼ tsp cream of tartar
  • ¾ cup water
  • ¼ tsp Everland Sea Salt
  • 2 tsp Everland Pure Vanilla ExtractDIRECTIONS

Servings: 16 / Prep Time: 1 hr 15 minutes

  1. Prepare batter first. Let eggs, butter and milk stand at room temperature for 30 minutes. Preheat oven to 350 ° F. In a medium bowl combine flour, baking powder, and salt. Butter three 8 x 8 x 2” square or three 8×1½” round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
  2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 tbsp vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk to butter mixture, beating on low after each addition until just combined.
  3. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
  4. To make frosting: Let egg whites stand at room temperature 30 minutes. In medium saucepan combine 2 cups sugar, cream of tartar, and water. Cook and stir over low heat until sugar is dissolved. Cover, bring to boiling; boil 2 minutes. Remove cover and let simmer at 240 ° F for 5–10 minutes.
  5. Meanwhile, in large mixing bowl beat egg whites with electric mixer on medium to high until frothy. Add ¼ tsp salt and beat just until stiff peaks begin to form.
  6. With the mixer running on low, slowly pour in hot syrup. Beat in the 2 tsp vanilla. Increase speed to medium-high; beat until light and fluffy and a dollop of whites lifted off the beater holds its shape (3 to 4 minutes).
  7. On a serving plate or stand arrange first cake layer on 2-inch-wide strips of waxed paper. Spread top of each layer with frosting, then sprinkle generously with shredded coconut. When cake is completely frosted heap with additional coconut, pressing gently with your fingers to bed the coconut.
  8. With a broad knife or spatula gently lift base of cake and slide waxed paper free. Repeat on all sides of cake.

 

everland-recipes-organic-oats-and-banana-cookies

Organic Oats & Banana Cookies

INGREDIENTS

  • 1 large banana, mashed (½ cup)
  • ½ cup Everland Organic Crunchy Peanut Butter
  • ½ cup Everland Raw Honey
  • 1 tsp Everland Pure Vanilla
  • 1 cup Everland Organic rolled oats
  • ½ cup Everland Whole Wheat Flour
  • ¼ cup non-fat dry milk powder
  • 2 tsp ground cinnamon
  • ¼ tsp Everland Baking Soda
  • ⅔ cup Everland Organic Cranberries

DIRECTIONS

Servings: 20 cookies

  1. Preheat oven to 350 °F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in cranberries.
  2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.
  3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely.​

 

blueberry-oatmeal-pancakes-41

Blueberry Oatmeal Pancakes

INGREDIENTS

  • 1 tablespoon freshly ground flaxseed meal
  • 3 tablespoons warm water
  • ½ cup Everland brown flour
  • ½ cup Everland quick cooking oats
  • 1 tablespoon Sweetcane agave nectar
  • 1 teaspoon Everland baking powder
  • ½ teaspoon Everland baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • about ¾ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Everland organic coconut oil, melted
  • about 1 cup blueberries
  • ​Everland ​maple syrup, to serve

DIRECTIONS

Servings: 8 / Yield: 16 pancakes / Prep Time: 25 minutes

  1. Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey.
  2. In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
  3. In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
  4. Heat a lightly oiled skillet over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with maple syrup.

 

All recipes courtesy of  Everland Natural Foods.

Kid-Friendly Easter Baking Ideas

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Looking for your next baking masterpiece? Have a cookie exchange coming up for the holidays? Why not try using coconut as a new twist this year?! Here are 3 of the top coconut-infused recipes that are sure to impress your family and friends.

Coconut Macaroons

Recipe By: Kristil Kimbro Lyle

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Coconut No-Bake Cookies

Recipe By: Minimalist Baker

Ingredients

  • 1/2 cup (96 g) coconut sugar (or sub cane sugar)
  • 2 Tbsp (30 ml) unsweetened almond milk (or other non-dairy milk)
  • 3 Tbsp (40 g) coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
  • 2 Tbsp (10 g) unsweetened cocoa powder or cacao powder
  • 1/2 cup (40 g) unsweetened shredded coconut
  • 1 cup (80 g) rolled oats (gluten free for GF eaters)
  • 1/3 cup (85 g) salted natural peanut butter, crunchy or creamy (or sub almond butter)
  • 1/2 tsp pure vanilla extract
  • pinch sea salt
  • OPTIONAL: 2 Tbsp (14 g) crushed salted roasted peanuts or shredded coconut (for topping)

Directions

  1. Line a baking sheet with parchment or wax paper.
  2. Add coconut sugar, almond milk, cocoa powder and coconut oil to a medium saucepan over and bring to a low boil over medium heat, stirring frequently.
  3. Once bubbling, let boil for 1 minute, then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
  4. Drop heaping Tablespoon amounts of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
  5. Let sit at room temperature until cooled and hardened – about 25-30 minutes.
  6. Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.

 

Raspberry Coconut Bars

Recipe By: Taste of Home

Ingredients

  • 1-2/3 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2-2/3 cups flaked coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup seedless raspberry preserves
  • 1/3 cup chopped walnuts, toasted
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup white baking chips

Directions

  1. In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. 
  2. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
  3. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.