I’m super excited about today’s post (and photo contest!), mainly because Mazzy is super excited about today’s post. Well, maybe she’s not excited about “today’s post” so much as she was excited when we created the content for “today’s post”, but that’s because she has no idea what a “post” is…

You get what I mean.

Or maybe you don’t. That was confusing.

Mazzy has been watching baking tutorials on YouTube since she was about two. She likes to watch random women bake cupcakes with various cartoon characters on them. I think she’s hinting that I should brush up on my baking skills. And by “brush up”, I mean learn how to create Sleeping Beauty’s head using only icing.

A few months ago, Mazzy was helping me make pancakes and started narrating her actions much like one of those tutorials. I thought it was hilarious. Of course, if someone who didn’t know how to make pancakes listened to Mazzy’s instructions, they still would have no idea how to make pancakes… but that’s what made it even funnier to me.


Sugar In The Raw approached me about working on a baking series for Monk Fruit In The Raw, their new zero-calorie sweetener made with real fruit. It comes in packets and a Bakers Bag that measures cup for cup, so it’s ideal for moms looking to cut added sugars without sacrificing taste. (NOTE: Monk FRUIT, not Monk FISH— I have made that mistake twice and people were appalled.)

I said I was interested, but I knew someone who would be EVEN MORE interested— my four-year-old daughter.


Have you seen her Pinterest board? She likes baked goods that are pink. Can she bake pink things? Preferably with rainbow sprinkles?

Monk Fruit In The Raw was on board.


Next, because we have a VERY SMALL kitchen that is totally not conducive to filming baking tutorials, I asked a place called Tastebuds Kitchen (they do cooking classes for kids) if Mazzy could bake there. If you are a parent in NYC, I’m sure you’ve been to Tastebuds for a birthday party or twenty.

Tastebuds was on board too.


And then Mazzy baked.


Monk Fruit In The Raw gave her a recipe for Sprinkle Cookie Lollipops. With pink frosting, obviously. I let Mazzy take the lead with as minimal instruction as possible.

Ready for Mazzy’s baking tutorial debut?

When we were done Mazzy said, “This was my luckiest and best day.” That is a direct quote.


And now I’ve got three things for you…

1) Mazzy is holding her very own Bake-Off!

Please submit photos of your child baking or of their baking creations. They can be really impressive or TOTAL FAILS. Both the BEST and the WORST little baker will each go home with a $250 cash gift card, a miniature baking supply kit and the whole In The Raw sweetener portfolio of products, including Monk Fruit In The Raw. All ten finalists will go home with the whole In The Raw portfolio of products valued at over $50.


Mazzy will be a judge and play a big role in selecting both categories, so you might want to keep that in mind when making your submissions. She’s a little bias towards pink. Just sayin’. She also likes monkeys. Do with that what you will.

To enter, post your pictures (new and old) on the Mommy Shorts facebook page or #MazzysBakeOff on Instagram, tagging both @mommyshorts and @intheraw. Please add a caption that includes your child’s first name and the name of his/her creation. For example, “Avery’s Peanutbutter Thumbprints” or “Jackson’s Kitchen Nightmare Surprise”.

2) Mazzy’s recipe for Sprinkle Lollipop Cookies

Monk fruit in the raw

Note: For best results when baking with Monk Fruit In The Raw, use ½ sugar, ½ Monk Fruit In The Raw to insure proper rising and browning in baked goods.

Cookie Ingredients (makes 10 cookies):

1/2 cup butter, softened

1/4 cup Sugar In The Raw Organic White

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon almond extract

1 1/3 cups all-purpose unbleached or regular flour

1/4 cup Monk Fruit In The Raw Bakers Bag

1 egg

10 wooden craft sticks


Heat oven to 375°F. Line 2 cookie sheets with parchment paper. In a large bowl, beat butter and Sugar In The Raw with electric mixer on medium speed until creamy. Add salt, baking soda, almond extract, flour and 1/4 cup Monk Fruit In The Raw. Beat on low speed until blended. Shape into 10 (1 1/2-inch) balls. Place 4 inches apart on cookie sheets. Insert craft stick side of each ball. With floured bottom of metal measuring cup or drinking glass, press each ball into a 3-inch disc. (Tip – While still pressing on the dough, push craft stick completely into the cookie.) Bake 7 to 9 minutes or until edges begin to brown. Cool on pans 1 minute. Remove to cooling rack; cool completely, about 10 minutes.

Pink Frosting Ingredients:

3 cups Monk Fruit In The Raw Bakers Bag

3 tablespoons cornstarch

3 tablespoons butter, softened

1 1/2 to 2 tablespoons milk

Paste or gel food color, if desired


Sugar In The Raw Organic White

Liquid food color

Small colorful candies/sprinkles


In small bowl, beat 3 cups Monk Fruit In The Raw, cornstarch, butter and enough milk to make spreading consistency with electric mixer on low speed until mixed. Turn to medium speed and beat until creamy. If desired, color with paste or gel food color for intense colors. Frost cookies and decorate with small candies. OR for each color of colored sugar, place 1 tablespoon Sugar In The Raw Organic White in a small custard cup. Add 1 or 2 drops of desired liquid food color. Mix with fork until uniform color. Sprinkle colored sugar over frosting. Unbaked cookies can be sprinkled with colored sugar, if desired.

3) 100 Mommy Shorts readers who enter their email here will be selected to receive a complimentary Monk Fruit In The Raw Baker Bag! (FYI- no special preference will be given to those who use it in their baking creation.)

Good luck to you and your little bakers. Godspeed!


This post was sponsored by Monk Fruit in the Raw, but all baking bloopers belong strictly to my daughter.