A New Variation of MiniMichelinista

Hi blog friends! Since @fourkidscooking started, we post everything that we make on our Instagram page, but I still really enjoy blogging. So I've decided to try a new variation of Mini Michelinista. You'll have to tell me what you think! I'm going to use my blog to tell you more about the recipes from @fourkidscooking that I think are the best of the best. So here are ten great recipes that you should definitely make (with a brand new rating system included!!)!

Fromage Fort is one of my new favorite recipes. The recipe comes from the famous chef Jacques Pepin. It is super convenient because you just use whatever cheese is in your fridge. Cheese is one of my favorite ingredients, but we often end up with more than we need for a recipe and so we always have too many random bits of cheese on hand! But now we have something to use them for!! We have made this recipe with all kinds of combinations. Different kinds of cheese add different elements to the mix. I like to use mozzarella for stretch, and cheddar or gouda for sharpness, Gruyere is a good addition too because it is a great versatile cheese. We have used triple crèmes and pretty much any other cheese that you can think of and it's all good! Then you throw it in the food processor with garlic and white wine, spread it on baguette and broil it. The finished product is warm and gooey and delicious.⭐️⭐️⭐️⭐️⭐️

I was looking through recipes when when I saw a recipe for cachapas, which I had never heard of before. I did a little research and learned that they are a Venezuelan corn pancake filled with cheese, similar to arepas. You blend corn and masa harina and milk together for your batter. Masa harina is made from nixtamalized corn, which means that it has been boiled and soaked with calcium hydroxide, making it softer and more flavorful. Then you make your pancakes on the griddle. Once you have flipped them and they are almost done, you add two slices of mozzarella cheese and fold them over. These were sweet and the whole corn in the batter adds great texture. ⭐️⭐️⭐️

Pesce al Cartoccio translates to fish in parchment and it is a classic Calabrian preparation. We always say that it's super helpful to keep pesto in the freezer because homemade pesto is SO much better than store bought, and it came in handy for this recipe! First we cooked rice and stirred pesto into it. Then we made tinfoil and parchment packets and filled them with the pesto rice, asparagus, tomatoes, onions, parsley, fish and a lemon wedge, and put them in the oven to bake. We used halibut for my dad and cod for the rest of us because it is lower in mercury. We LOVED this dinner. It was a great homey meal!⭐️⭐️⭐️⭐️

I love pasta generally, but Baked Skillet Pasta with Mushrooms, Spinach & Balsamic Brown Butter was a particularly great recipe. You sauté mushrooms with garlic, leeks and rosemary and then make a balsamic brown butter in the same pan. Then you add pasta, cheese and spinach to the skillet and bake it. This was so good that I ate it three nights in a row.⭐️⭐️⭐️

I L❤️VED Tres Leches Cake. We made it for Cinco de Mayo and I always thought that it would just be a soggy sponge cake, but actually it was amazing. The cake soak creates the perfect texture and I could go on about the frosting for hours! It was sweet and flavorful and perfect.⭐️⭐️⭐️⭐️⭐️

Bar cookies are always a classic and they're less work to make than regular cookies because you don't have to scoop them individually. Oatmeal Cookie S’mores Bars were a favorite this summer. And these are a great bridge to fall because you get summer vibes from the s'mores, but fall vibes from the oatmeal cookie part. These tasted awesome! My favorite part was the chocolate layer!⭐️⭐️⭐️

Fresh Corn Waffles With Summer Berry Compote was definitely in our top three breakfasts of the summer. I love waffles and in August there is great fresh local farm stand corn and so I was excited to try these. The part that I didn't like about this recipe was that you had to grate some of the corn. It was really tricky to get it to slide on the grater properly and I got corn mush all over my hands. But it was worth it in the end. There was lots of corn flavor and these waffles were ideally light and fluffy. We served it with Blueberry Compote and the combination was fantastic.⭐️⭐️⭐️⭐️⭐️

For the Olympics I did a project that used a bunch of pieces of cake cut into rings and so I ended up with lots of leftover scraps. But I used them to make these salted caramel cake jars. This was really special because it was a recipe that I made up myself! I made a Caramel Buttercream Frosting, Henry made a Salted Caramel Sauce and Caramel Crunch Topping that we broke into shards. Hyacinth and Holland made a Cornflake Crunch that we use in Milkbar's Cornflake Chocolate Chip Marshmallow Cookies. Then I just layered all of the components into small mason jars and we had a lovely dessert. They tasted as good as they looked.⭐️⭐️⭐️

A completely new kind of breakfast that we loved is Muffin Waffles. These are basically muffins, but you cook them in a waffle maker. First we made up our batter and then we set up a toppings bar. As we put our batter in the waffle maker, everyone added in the mixins that they wanted. I put blueberries, almonds and shredded coconut in mine and my big-little sister put raspberries, pecans and coconut on hers. We also added a little bit of coconut extract to the batter because we love coconut so much! These were awesome and we really like recipes like this that different people can adapt to suit their preferences. ⭐️⭐️⭐️

We were able to get Italian Prune Plums for the first time ever this year and we had so much fun baking with them!! This Plum Tart that we made was so good! Italian prune plums, also known as Fellenberg plums, are a type of plum that is often used for drying into prunes, but can also be eaten fresh. Over the years I had heard lots of buzz about these plums and we finally were able to get some. For this recipe, first you make a walnut crumb mixture. You use some of it and and press it into your tart pan for your crust. Next, you dress the plums in sugar and lemon juice and arrange them in the pie dish and then finally you add the rest of the crumb mixture on top. The only problem that we had was with the ratio of filling to crust; there was too much crumb on top! In the end though, it turned out really well overall. This is a great and easy tart!⭐️⭐️⭐️

I hope that you've liked this version of minimichelinsta. Hopefully it's helpful to have something shorter and more digestible (haha!!). Let me know what you think!!