Make this Halloween extra sweet by whipping up a batch of your very own caramels. Turn this cooking activity into a learning moment as you show your kids how to measure ingredients and read a thermometer. This recipe comes to us courtesy of FoodNetwork.com. Be sure to click over to FoodNetwork.com for more great recipe ideas.

Total Time: 1 hr 15 min
Makes: About 32 Pieces
Level: Intermediate

Ingredients:
Nonstick cooking spray
4 small ripe pears, such as Anjou or Forelle (about 2 pounds)
36 (6-inch) wooden skewers
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 cup dark corn syrup
4 tablespoons unsalted butter
1 cup heavy cream, divided
1/2 vanilla bean or 1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg
Pinch salt
Black sesame seeds for eyes
Pink or yellow candy buttons, for decoration nose

Method:
1. Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray.

2. Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside.

3. Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes.

4. Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve.

Cook’s Note: As the caramel cools during dipping, it may stiffen and be too thick or slide off on the pear. Just reheat in microwave, checking at 20 second intervals until at the desired dipping consistency.

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and up to 35 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown tenfold and is now the second largest monthly magazine on the newsstand, with over 11.6 million readers.  

One glance at the farmers’ market or your local grocer this time of year and you’ll notice the produce section is overflowing with berries. Put those seasonal berries to good use with this pudding recipe perfect for summer. Reprinted from Sweetly Raw Desserts by Heather Pace, this recipe will open up your eyes to raw food and all of its delicious possibilities.

Yield 2 servings

Ingredients:
¾ cup (109 g) blackberries
¾ cup (127 g) diced strawberries
¾ cup (approximately 127 g) packed young coconut pulp
1 tablespoon + 2 teaspoons (33 g) agave or coconut nectar
½ teaspoon lemon juice
¼ teaspoon vanilla extract
2 teaspoons (10 ml) melted coconut oil

Method:
1. Blend all ingredients but the coconut oil in a blender until smooth. Add the oil and blend again to incorporate. Chill the pudding in the fridge for at least 4 hours before serving.

Have you participated in the raw food movement? What other raw dishes have you made for your kids?

SWEETLY RAW DESSERTS by Heather Pace will show readers everything they need to know about making the most delicious and nutritious raw food desserts. Techniques such as soaking nuts, using a mandoline, juicing fruits, and making nut milk are included to help you become as familiar as possible with the ingredients and equipment you will be using. This recipe is reprinted with permission from Quarry Books (2015). To buy the book click here.

If your kids think that milk, butter and cheese come from the grocery store shelves, it’s time to open their eyes to everything dairy farm. Recently, Red Tricycle Seattle writer, Helen did just that. She went on a WA Dairy tour to learn how dairy products are made. Not only did she get to visit with some happy cows, but Helen also learned that Washington state produces some of the highest-quality dairy products around (bonus: all of the milk is rbST free). So, the next time you’re at the grocery store take the opportunity to educate your kids about where their food comes from and then whip up one of these dairy-friendly recipes. Flip through the gallery to get inspired.

Danish Vanilla Bean Confetti Sandwiches

You haven’t tasted a real ice cream sandwich until you’ve made one yourself. Take a peek at this delicious recipe that comes to us from Snoqualmie Ice Cream.

Yields 7-8 sandwiches

Ingredients:
2 Pints Danish Vanilla Bean Ice Cream
1 ½ Cups flour
1 tsp. baking powder
1 tsp. cream of tartar
½ tsp. baking soda
½ tsp. salt
½ Cup unsalted butter, room temperature
¾ Cup pure cane sugar
1 vanilla bean
1 large egg
1 large egg
1 tsp. vanilla extract
½ Cup sprinkles

Method:
1. In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set
aside.

2. In the bowl of an electric mixer with a paddle attachment, beat the butter and sugar at medium speed until light and flu y. Split the vanilla bean and scrape the seeds into the butter mixture. Add the egg and vanilla extract, and beat until combined.

3. Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients until just
combined. Fold in ¼ Cup of the sprinkles.

4. Place the remaining ¼ Cup of sprinkles in a bowl. Scoop about two tablespoons of dough and roll it into a ball. Roll the ball in the bowl of sprinkles to cover. Put the balls on a plate. Repeat with the
remaining dough. Chill the dough for at least two hours or over night.

5. Preheat oven to 350°F. Line two baking sheets with parchment paper.

6. Transfer the chilled dough onto the prepared baking sheets, spacing 2 inches apart.

7. Bake cookies until they are just beginning to brown around the edges, 8-10 minutes. Let the cookies
cool completely.

8. When cookies are completely cool scoop ice cream onto the bottom of half of the cookies. Place
second cookie on top and squeeze down gently. Immediately place all of the sandwiches in the freezer
for at least one hour. When ready, take sandwiches out of the freezer and serve immediately.

Recipe courtesy of Snoqualmie Ice Cream

FUN FACT: WA dairy cows can produce 144 glasses of milk.

What is your favorite dairy-friendly dessert? Which recipe will you make Tell us in the Comments below.

The Washington Dairy Products Commission celebrates the contribution of local dairy farm families. By producing wholesome and nutritious dairy products and caring for their cows and land, local dairy farm families are a key ingredient to making the northwest a great place to live. Learn more at akeyingredient.com.

12 Great Recipes to Make This Summer

You’ve beelined it to your local ice cream parlor on a hot summer day and regularly dish out yogurt at snack time. In fact, dairy may be your kids’ favorite food group. Luckily for you, Washington state produces some of the highest-quality dairy products around. All of the milk produced by Washington dairy farm families is rbST free and it all comes from happy cows. Red Tricycle Seattle writer, Helen recently visited a WA dairy farm and got inspired to take advantage of these high-quality dairy products in your own kitchen. Flip through the photo gallery to get cookin’.

DIY Frozen Banana Split

Banana splits are a classic summer staple. If you're feeling in the mood, check out this beloved dessert from cook, writer, photographer and mom, Shaina Olmanson. These delicious sweet treats, served in glass jars, make for a crafty DIY dessert and easy clean-up afterward. Perfect for laid-back summer fun!

Ingredients:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
5 bananas, peeled, cut in chunks, and frozen
1 (8-ounce) can crushed pineapple in 100% juice, drained
1 cup fresh strawberries, hulled and sliced
1/2 cup chocolate sauce; recipe follows
1 cup heavy cream
2 tablespoons confectioners’ sugar
8 maraschino cherries

Methods:
1. Mix together the graham cracker crumbs, granulated sugar, and butter in a bowl. Divide the graham cracker mixture evenly among eight 8-ounce jars, and press the mixture into the bottoms of the jars.

2.  In a food processor, blend the frozen banana chunks until smooth. Scoop on top of the graham cracker mixture and level off. Add one ounce of crushed pineapple to the top of each jar and follow with the strawberries. Drizzle chocolate sauce over the strawberries. (Reserve any leftover chocolate sauce for another use.)

3. Beat the cream and the confectioners’ sugar in a medium-size bowl until stiff peaks form. Pipe or spoon the whipped cream over the chocolate sauce and top each jar with a maraschino cherry. Serve immediately.

Chocolate Sauce:

Ingredients:
1/2 cup heavy cream
2 tablespoons water
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons light corn syrup
Pinch of salt
7 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Methods:
In a small saucepan, heat the cream, water, cocoa powder, sugar, corn syrup, and salt over medium heat, stirring frequently, until the mixture just begins to boil. Remove from the heat and stir in the chocolate, butter, and vanilla until smooth. Allow to cool slightly. The sauce can be made ahead and stored in the refrigerator; reheat it slightly before pouring over your dessert.

recipe and photo courtesy of Shaina Olmanson's book Desserts in Jars: 50 Sweet Treats that Shine. Buy the book on amazon.com.

Shaina Olmanson is a cook, writer, and photographer and the mother of four young children. She writes the popular (50,000 visitors each month) blog, FoodforMyFamily.com. She also writes for two other blogs, Food Your Way and Simple Bites, and she is the editor of the food channel for LifetimeMoms.com. She lives in Minneapolis.  

What dairy product can your kids not get enough of? Which of the above recipes are you planning to make? Leave us a Comment below and “like” this story to share!

The Washington Dairy Products Commission celebrates the contribution of local dairy farm families. By producing wholesome and nutritious dairy products and caring for their cows and land, local dairy farm families are a key ingredient to making the northwest a great place to live. Learn more at www.akeyingredient.com.

What’s orange and creamy and absolutely dreamy? A Creamsicle, everyone’s fave childhood popsicle. You can make your own following our recipe below, but if you’re looking for something a little more grown-up try a Creamsicle cocktail. The below recipe doesn’t even require popsicle molds (Dixie cups will work just fine). Share your Creamsicle creations with #redtricycle and we’ll repost our favorites.

Ingredients:
1 cup orange juice (you can use fresh or frozen, but frozen concentrate will give you a stronger flavor)
1 cup heavy cream or full fat coconut milk
3 tablespoons honey or agave nectar
1 teaspoon vanilla extract

Method:
1. Whisk all ingredients together.

2. Pour the mixture into popsicle molds or Dixie cups. You’ll want to let the mixture set for 30-60 minutes and then add popsicle sticks. Freeze for another 4-6 hours.

Looking for more Creamsicle recipes? Check out more here.

Do you have any adaptions to this recipe? What is your favorite type of popsicle flavor?

photo: The Delicious Life via flickr

Start the day off right with a side of sweet fun in the form of French Toast Soldiers from recipe book Cooking Light Real Family Food. This version of the popular brunch choice can be made in under 20 minutes. Amp up the health factor with gluten-free, whole wheat or sprouted wheat breads and serve the syrup in a small dipping dish for portion control.

Hands-On Time: 10 minutes Total Time: 18 minutes

Ingredients: 
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon kosher salt
3 large eggs
1 cup 2% reduced-fat milk
6 (1.35-ounce) slices Italian bread,
halved lengthwise
Cooking spray
1⁄4 cup maple syrup
1 cup hulled strawberries
1 tablespoon powdered sugar
(optional)

Method:
1. Preheat oven to 250°. Place a baking sheet in oven.

2. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add milk; whisk until well blended. Working in batches, dip bread strips in milk mixture, turning gently to coat both sides.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 6 coated bread strips to pan; sauté 1 to 2 minutes on each side or until lightly browned. Place on preheated pan in oven to keep warm. Repeat procedure with cooking spray and remaining bread strips.

4. Place syrup and strawberries in a food processor; process until smooth. Serve with
French toast strips. Sprinkle each serving with powdered sugar, if desired. Serves 6
(serving size: 2 strips and 2 tablespoons syrup)

Nutritional Information: CALORIES 207; FAT 3.8g (sat 1.4g, mono 1.2g, poly 0.7g); PROTEIN 8.7g; CARB 34.5g; FIBER 1.5g; CHOL 100mg; IRON 2.1g; SODIUM 337mg; CALC 86mg

Amanda Haas is an award-winning cookbook writer, professional recipe developer, and founder of One Family One Meal. She is the test kitchen manager at Williams-Sonoma, Inc. and has contributed to more than a dozen cookbooks. Most recently, Haas was recognized in MAKERS: Women Who Make America, a digital video and broadcast initiative produced by AOL in partnership with PBS that celebrates women who inspire change in the way we live. Haas lives near San Francisco with her husband and two sons.

The next time you’re in need of a healthy and tasty snack that can double as breakfast, dessert or between-meal bite, make these chunky apple muffins courtesy of Chef Falk of OrganicLife.

Ingredients:
½ c raw sugar
3 T canola oil
1 large egg plus 2 large egg whites
½ c buttermilk
1 tsp vanilla extract
1 c organic all-purpose flour
2 tsp baking powder
½ tsp each: baking soda, ground cinnamon
1 medium Granny Smith apple or 1 Fuji apple, cored, cut into 1/3” dice

Method:
1. Heat oven to 375 degrees. Beat sugar and oil in bowl of electric mixer until smooth. Add egg, egg whites, buttermilk, and vanilla; beat until smooth.

2. Add 1 c of flour, baking powder, baking soda, cinnamon, and salt; mix well. Toss together apples and remaining ½ c flour in medium bowl. Stir apples into batter by hand.

3. Spoon batter into paper lined or greased muffin cups, filling each about 2/3 full.

4. Bake until golden brown and make sure wooden pick inserted in center comes out clean, about 22 minutes.

5. Cool in pan on wire rack 10 minutes. Remove from pan; serve warm or at room temperature. Muffins can be frozen up to 3 months.

Chef Jonas Falk is the CEO of OrganicLife, the Midwest’s largest food service provider of healthy school lunches, serving more than 3 million students each month. Chef Falk’s mission is to revolutionize the school cafeteria by providing nutritious, fresh, and delicious meals and changing the way children both eat and think about food.

Cookies stuffed with a chocolate hazelnut spread? We’re sold. And, so is our D.C. Editor, Ayren who discovered this recipe last year on Pinterest when she was looking for a sweet treat for a cookie swap. They were so delicious that she promised herself she’d make them on a yearly basis. Here’s to year two!

Ingredients: 
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of chocolate hazelnut spread, chilled in refrigerator
Coarse sea salt for sprinkling

Method:
1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled hazelnut spread in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the hazelnut spread is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Tell us in the comments below how your cookies turn out!

photo and recipe courtesy of Ambitious Kitchen

cream cheese christmas tree cookies

Your cookie cutters may sit in a bag in the cupboard for eleven months out of the year, but once the holidays arrive it’s go time. Kristina Moy, Red Tricycle’s Seattle Editor, whips out her Christmas tree cookie cutter each year to make her favorite recipe: cream cheese Christmas Tree cookies with vanilla frosting. She tells us that the recipe works best if you double it, use one 8 oz. package of cream cheese and refrigerate the dough for at least two hours before rolling it out.

Ingredients:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

Method:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.

2. Preheat oven to 375 degrees F (190 degrees C).

3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Click here to find more Christmas cookie recipes like this.

Tell us how your Christmas Tree cookies turn out in the comment section below!

photo above courtesy of Kristina Moy; featured photo credit EvanMischelle via flickr; recipe courtesy of Allrecipes.com