Raincoast Books

What Will You Read Next?

Subscribe Rss 14x14

Subscribe by Email



Blogs by our Distribution Partners

Chronicle Books
Drawn & Quarterly
Gibbs Smith
Lonely Planet
New Harbinger
Princeton Architectural Press





Email Alerts

Go here



Kids and Teen Blog

Tag: Recipes

Mom Minute- Holding on to Those Last Minutes of Summer

by Crystal
Craft + Excerpts + Food & Drink + Kids + Parenting / August 31, 2011

The last days of summer are upon us, and this mommy is doing everything she can to make the most of every last moment. From buying flats of blueberries to make freezer jam, to visiting the water park and spending lazy afternoons eating PB&J in the shade of a big oak tree and running through the spray, to visiting the farmers stand every weekend to buy the freshest, local produce that money can buy. 

To help you hold onto these last, lazy days of summer here are two summertime recipes that you can make with the help of your little one. 

What's summer without spending at least one afternoon setting up a lemonade stand? No lemonade stand is complete without a sweet treat to go with your lemonade. When flipping through a copy of Cutie Pies for Kids recently these Beach-Style Lemonade Pies looked like they would be a fun summertime treat. 


Beach- Style Lemonade Pies

For Crust:

-2 cups Nilla wafer crumbs

-4 tablespoons butter, melted


For Pie:

-1 can (21 ounces) lemon pie filling

-2 cups whipped cream

-Thin lemon slices


To make crust, combine wafer crumbs and butter in a medium bowl. Press into the bottoms and sides of 12 minie pie pans or paper cupcake liners and chill for at least 2 hours before filling.

In a large bowl, fold together lemon pie filling and whipped cream. Spoon creamy lemon filling into prepared mini pie pans. Garnish with lemons slices. 

Makes 12 mini pies


Beach Style Lemonade:
Photograph by Zac Williams from Cutie Pies for Kids by Jennifer Adams.  Reprinted with permission by Gibbs Smith.

My daughter and I love taking trips to the farmer's stand together. She helps me pick what fresh, local produce she would like to try. She loves peaches, cherries, strawberries, blueberries, apples-- basically if it's fruite she loves it, wish I could say the same for vegetables. 

When I cracked open my copy of Cake Mix Cooking For Kids this morning the Mini Cupcake Kabobs recipe immediately caught my eye. The recipe calls for strawberries, pineapple and bananas but really I think you could substitue any fresh fruit you have available. I bought a mini cupcake pan at the beginning of this summer with the intention of making mini muffins with my little girl. I think this weekend might be the perfect opportunity to give it a test run with the below recipe. 

Mini Cupcake Kabobs


-1 Strawberry or pineapple cake mix

-Ingredients listed on back of box

-20 hulled strawberries

-1 can (20 ounces) pineapple chunks

-2 to 3 bananas, peeled and cut into chunks

-20 wooden skewer sticks


Preheat oven to 350 degrees. Prepare cake mis according to package directions. Prepare mini muffin pan with nonstick cooking spray. Place 1 tablespoon batter into each cup. Bake for 10-12 minutes until golden around edges. Allow to cool for 5 minutes before removing to cooling rack where the cupcakes can completely cool. Repeat process with remaining batter. You will have 80-84 mini cupcakes when you are done.

On each wooden skewer, thread cupcake, banana chunk, cupcake, strawberry, cupcake, pineapple chunk, and a final cupcake.

Makes 20 kabobs


Mini Cupcake Kabobs- Photograph by Zac Williams from Cake Mix Cooking for Kids by Stephanie Ashcraft. Reprinted with permission by Gibbs Smith.

I hope you, and your kiddos enjoy these recipes. If there are any specific ideas you would like to see in my Mom Minute posts or my Notes From A Children's Book Publicist posts please let me know through our comment form.

Also don't forget to enter our contest to win the fantastic new card game Quallop!

Happy (last days of) Summer!

Notes From A Children’s Book Publicist- Volume Five

by Crystal
Excerpts + Food & Drink + Kids + Parenting / June 08, 2011

For today's blog post, please allow me for just a moment to switch from my Children's Book Publicist hat to my Mom Minute hat and say

"Does everyone have as hard of a time getting their 2 year old to eat a well balanced diet as I do?"

Seriously. Some days it's impossible. What my daughter likes changes on a day to day basis. One day she will inhale a plate of salmon, the next week she will push it away. One meal she will delight in pretending she is a giant who is eating a forest of broccoli trees, the next meal we serve them to her she will wrinkle her nose.

The one thing that we can consistently get her to eat? Dessert.

Last spring when we went to Toronto to meet with editors the creators of Zoku Popsicle Makers had just sent out a bunch of their machines to editors and bloggers for them to test out. Everywhere we went our contacts were raving about this amazing little machine that lets you make popsicles on your counter in just 7 minutes.

Ever since I have been dying to have one. Then last week as I was eyeballing them on the Williams Sonoma website I thought "My birthday is in July, I should ask for one!" Ask I did and fingers crossed I will be getting a Zoku for my birthday.

So today, imagine my delight, when I found the beautiful new Chronicle cookbook Perfect Pops: The 50 Best Classic & Cool Treats on my desk. It is a beautiful sunny day outside, the perfect day for a popsicle and when I started flipping through the book I found a recipe for this gorgeous popsicle! The Striped Juice Bar Pop. And guess what? It's jam packed with healthy ingredients like beet and carrot juice but is sweet and so yummy looking that my kiddo will have absolutely no idea what she is eating except for that it is a popsicle and it is cold and delicious.

So hoping that there are other parents out there, reading this blog, struggling to get their little ones to eat what's good for them I give you this gift. The recipe for the Striped Juice Bar Pop from Perfect Pops: The 50 Best Classic & Cool Treats.

Striped Juice Bar Pops

This pop will remind you of a drink from your neighborhood juice bar. I came up with this combination for a party celebrating the birthday of a friend's daughter. My friend likes to give her kids healthful sweets, and this pop was a natural. (It is also her daughter's favorite color scheme.)


watermelon-beet juice

2 1/2 cups seeded watermelon cubes (from 1 1/2 pound piece)
2 tablespoons beet juice
2 tablespoons freshly squeezed lime juice
2 teaspoons agave sweetener

carrot-apple juice

1 cup carrot juice
1/2 cup apple juice
2 tablespoons freshly squeezed lime juice
2 teaspoons agave sweetener

1. To make the watermelon-beet juice: Place the watermelon in a blender and process until liquefied. Pour through a fine-mesh strainer into a small bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. You should have about 1 cup watermelon juice. Stir in the beet juice, lime juice and agave sweetener.

2. To make the carrot-apple juice: In another small bowl, stir together the carrot juice, apple juice, lime juice and agave sweetener.

3. Using a small measuring cup with a pour spout, fill each ice 

pop mold about 1/4 full with the watermelon juice mixture. Freeze until set, about 30 minutes. Fill each mold another quarter of the way full with the carrot juice mixture. Return molds to the freezer and freeze until set, 30-45 minutes. Insert sticks and repeat once more with each juice mixture to make four layers total. Freeze until firm, at least 6 hours or up to 1 week.

4. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

That's it!  What is your favorite treat to eat on a hot summer day?

Happy Reading (and popsicle making)!


Creepy Cute Halloween Treats

by Siobhan
Food & Drink + Kids / October 19, 2010

Our Halloween potluck is fast approaching, and I have yet to figure out what spooky snack to serve... Luckily, the Little Monsters Cookbook is full of monstrous munchies, haunted hors d'oeuvres and terrifying treats...

Why not try some Coffin Crunchers, Full-Moon Howlers, Swampy Dip or Frankenfeet?

Start making your kitchen creepy with this recipe for Trifle with Death on Canadian Family Magazine's website.

Here's a video of author showing off some of his creations: