Tag Archives: kids in the kitchen

Snickerdoodle Blondies = Cinnamony-Sugary Heaven

15 Oct

When a friend of mine sent me a link to this recipe, I knew I had to try them – not only for her (to bring to her after her recent surgery), but also for my house and boys, too (my husband is a big snickerdoodle fan!)

So – in true “me” fashion, I decided to whip up a double batch of these – with some help from the cutest sous chef, of course!

Snickerdoodle Blondies
(Recipe Courtesy of Delish) 

Ingredients
Cooking spray
3/4 c. (1 1/2 sticks) butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 tbsp. cinnamon sugar

Directions
-Preheat oven to 350° and grease a 9-x-9″ pan with cooking spray.
-In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs and vanilla and beat until combined.
-In another bowl, whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined.
-Press batter into prepared pan and sprinkle top with cinnamon sugar.
-Bake until golden and still slightly soft in the middle, 25 to 30 minutes.
Let cool before slicing into squares.

I had all the ingredients on hand for this – and since I am slightly lazy, this is always a HUGE win for me – and as I was making these more as a gift/for others, I wasn’t really expecting to like them too much, but they were AMAZING – just the right amount of chewy, and the SMELL they filled the kitchen with – WOW. These are a MUST make – trust me!

John’s Cookbook – Page 11 – Milk ‘N Cookies Fudge

19 Jul

I asked my little sous chef what he was in the mood to make today – and he picked FUDGE – and really – I am not mad about that at all – after all, what’s not to love about fudge? It’s basically frosting in a more solid, easier to eat forma – and since frosting is my all time fave I am on board!

Milk N Cookies Fudge
(Recipe courtesy of Delish)

Ingredients
3 c. white chocolate chips
1 tbsp. butter
pinch of kosher salt
1 tsp. pure vanilla extract
1 c. sweetened condensed milk
1 1/2 c. marshmallow Fluff
1 c. mini chocolate chip cookies
1 c. crushed mini chocolate chip cookies
1/2 c. mini chocolate chips

Directions
–Line square (8″-x-8” or 9″-x-9”) baking pan with parchment paper then grease with cooking spray.
In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla and salt. Cook, stirring often, until melted and smooth.
-Reduce heat to medium-low and add marshmallow fluff. Stir until melted.
–Remove from heat and immediately stir in mini chocolate chips and mini chocolate chip cookies.
Pour mixture into prepared baking pan and immediately press whole mini chocolate chip cookies into fudge.
-Refrigerate until firm, 2 to 3 hours, then slice into squares.g

 

 

Easy to make? Check

Super sweet? Check

Delicious to eat? Check! Oh – and it earned a thumbs up from my little man – a win-win!

Patriotic Puppy Chow – An Easy (and Delicious!) Red, White & Blue Treat!

8 Jul

John recently attended a kids cooking class at a local grocery store near us – it was geared towards aged 4-7 and “red white and blue” themed – so they made patriotic, kid-friendly treats, including a super awesome Patriotic Puppy Chow – it was so good in fact, that I decided to make it again this past weekend for the 4th of July!

Patriotic Puppy Chow
Ingredients
Red
1 cup red (vanilla flavored) candy wafers
3 Tbl. vegetable oil
3/4 cup Duncan Hines strawberry cake mix
4-5 cups Rice Chex cereal
1/2 cup powdered sugar
White
1 cup red (vanilla flavored) candy wafers
3 Tbl. vegetable oil
3/4 cup Duncan Hines white cake mix
4-5 cups Rice Chex cereal
1/2 cup powdered sugar
Blue
1 cup red (vanilla flavored) candy wafers
3 Tbl. vegetable oil
3/4 cup Duncan Hines white cake mix
4-5 cups Rice Chex cereal
1/2 cup powdered sugar

Directions
1. Melt Candy wafers in microwave safe bowl
2. Whisk in the vegetable oil
3. Add the cake mix – stir until smooth
4. Pour the wafer mixture over 4-5 cups of Rice Chex and stir lightly until cereal is evenly covered
5. Pour into a large ziploc bag, add the powdered sugar and shake until evenly coated
6. Repeat the process with the white and blue as well – and then combine all three colors

*If you can’t find colored candy wafers you can use white chocolate chips and food coloring instead

The kids loved helping me with this, and while I didn’t get any pictures of the finished product, I can assure you – it was delicious!

John’s Cookbook – Page 10 – Golden Grahams S’mores Bars

13 Jun

Golden Grahams S’mores Bars
(Recipe Courtesy of Just So Tasty)

Ingredients
5 cups mini marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter , or margarine
1/4 cup corn syrup*
7 cups Golden Grahams
1 cup mini marshmallows

Instructions
1. Butter/grease a 9×13 inch baking pan.
2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
4. Once melted remove from the heat and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
6. Allow to harden at room temperature for 60 minutes before cutting into squares.

Recipe Notes
*If you don’t have corn syrup use 1/4 cup of sugar and 1 tablespoon of water instead.

**Store bars in an airtight container at room temperature. I don’t recommend storing them in the fridge because they can get too hard.

As you can see, John loved making these (and eating them!). No-bake recipes are not only perfect for little ones to help with, but they are also awesome on a hot summer day when you don’t want to turn on the oven!

This recipe in particular is perfect for when your child has been BEGGING you for a fire to roast marshmallows and make s’mores – but the dang weather just won’t cooperate (rain for days ugh!)

John’s Cookbook – Page 9 – Peanut Butter Popcorn “Cake”

9 May

Peanut Butter Popcorn “Cake”
(Recipe Courtesy of Glitter On A Dime)

Ingredients
12 oz package marshmallows
6 Tbsp butter
1/2 cup peanut butter
5 oz bag of butter popcorn (10 cups)
1 cup Reese’s Pieces candy

Directions
-Melt the butter and peanut butter together in the microwave for 45 seconds
-Add the marshmallows and toss to coat. Microwave for another minute or until the marshmallows are melted
-Add the popcorn and mix well.

-Let the mixture COOL a little and then add the Reese’s Pieces candies (You don’t want to add them too soon because they will melt!)
-Stir in the candy and press the mixture into a GREASED bundt pan
-Let it set for at least 15 minutes before turning it onto a serving plate. You can press some sprinkles into the top of the cake if you desire.

My little sous chef had just woken up from a nap when I was getting ready to make this – hence his sassy little face in the one pic. But – he was on board once he realized there was peanut butter involved!

Truth be told – I did NOT have enough popcorn for this – I thought I had plain popcorn but it was White Cheddar – which I did NOT think would mesh well with the other ingredients, so I decided to use some plain popcorn I had, along with honey nut cheerios – it turned out basically like rice krispie treats with peanut butter, and I really enjoyed it! It looks so fancy too in the bundt pan – an easy no bake treat!

John’s Cookbook – Page 5 – S’mores Dip

19 Mar

The snow is melting, the sun is shining, and Spring is here! It may not feel like it for sure yet, but warmer weather is on its way, and I for one can’t wait to get out there and enjoy it. Admittedly, I am NOT much of an outdoor girl AT ALL – BUT – when you have kids that have been cooped up inside for the past several years (months really – but feels like years), you gotta embrace the wonder that is the great outdoors

One of the best things about warmer weather is having campfires and roasting marshmallows for S’mores. It may not be S’more weather yet – but it is S’more dip weather (which – is really anytime!)

S’more’s Dip
(Recipe Courtesy of Wine & Glue)

Ingredients
8 oz cream cheese room temperature
1 cup powdered sugar
1 cup fudge sauce
7 1/2 oz marshmallow cream
1 tsp vanilla

graham cracker sticks for dipping
mini chocolate chips/marshmallow bits for topping

Instructions
In a large bowl, blend together with a handheld mixer: the cream cheese, powdered sugar, fudge sauce, marshmallow creme and vanilla until smooth

Transfer to a serving bowl, top with mini chocolate chips and marshmallow bits and serve with graham crackers

John’s favorite part? Anything marshmallow related – he loved the fluff, and the tiny little marshmallows blew his mind!

He looks oddly like the Joker while “taste-testing” the ingredients

DIPPPPPPPPPP – so good!

As with most dips – this wasn’t exactly hard to make, and I love the idea of a dippable S’more!

It was enjoyed by all, big and small – and while it was great, it just made me want a REAL s’more even more! Still – a worthy winter time substitute, and I personally enjoyed it right off the spoon (no graham crackers needed!)

John’s Cookbook – Page 2 – Ice Cream In A Bag

5 Mar

I came across this “Ice Cream In A Bag” somewhere – Facebook maybe? And I remember making it when I was a kid – at daycare we did it a few times, and I even was able to recreate it on my own at home. I figured my son would enjoy it – as it’s easy, and doesn’t require any baking/oven time, OH – and you get to SHAKE a bag for a LONG TIME! So here we go, with the next page of John’s Cookbook – Ice Cream In A Bag!

Ice Cream In A Bag
INGREDIENTS
1 c. Milk
2 tbsp. sugar
1/2 tsp. pure vanilla extract
3 c. ice
1/3 c. kosher salt
Toppings of your choice

DIRECTIONS
-In a small Ziploc bag, combine milk, sugar and vanilla. Push out excess air and seal.
-Into a larger Ziploc bag, combine ice and salt.
-Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
-Remove from bag and enjoy with your favorite ice cream toppings.

Chef John enjoyed this a lot – it was easy and a fun way for him to fully make something basically all on his own!

The only change I made was that the original recipe called for half and half, but I opted to use 2% milk instead, turned out fine. Additionally – might I offer a Pro Tip – double bag it. All of it – the ice cream, the ice itself – double it up. Because no matter how strong your baggies are, they will probably leak at some point after several minutes of vigorous shaking (ours did – and they were name brand and everything – eek!). So learn from my messy mistakes and double it up before you even begin – oh – and Happy Shaking!