This is a fun snack for kids and a cute party activity. It’s also messy and allows kids to be creative. It requires adult assistance.
24 large marshmallows
24 wooden skewers
8 ounces semisweet chocolate, melted
½ cup multicolored sprinkles
½ cup chocolate sprinkles
½ cup chopped peanuts
½ cup coconut
½ cup mini white chocolate chips
wherever your imagination takes you…
Thread one marshmallow onto each skewer. Place on baking sheet and freeze until firm – 10 – 15 minutes. (For marshmallow “kebabs”, place up to 4 marshmallows on the skewer). Coat each marshmallow with the melted chocolate, spreading evenly. Sprinkle desire coating over one side of each marshmallow (I advise keeping wax paper underneath as you do this unless you are a glutton for punishment!) and refreeze, plain chocolate side down. Marshmallows are ready to eat after 30 minutes.
1 cup plus 2 tablespoons fat free ricotta cheese
2/3 cup cool whip or whipped cream
½ cup sugar
1 tablespoon vanilla instant pudding mix
1 powdered sugar
2 tablespoons mini semi-sweet chocolate chips, divided
6 sugar cones
Place all ingredients except chocolate chips and sugar cones in a medium bowl. Using an electric mixer, mix on high speed until fully combined and fluffy. Fold in half of the chocolate chips.
Transfer the mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you a makeshift piping bag. Gently squeeze the ricotta mixture into the cones, evenly distributing it among them. Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
By using the microwave for melting the chocolate instead of the stovetop, kids can do this pretty much by themselves although I would stick close by to supervise. What children will like most about this recipe is not the making of the cookies, however, but the eating of them!
Triple Chocolate Cookies
3 ounces unsweetened chocolate, chopped
1-1/2 cups bittersweet chocolate chips
7 tablespoons margarine, cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
1 cup sugar
½ cup flour
½ teaspoon baking powder
1-1/2 cups semisweet chocolate chips
Melted unsweetened chocolate, bittersweet chips and margarine in a medium-sized bowl or measuring cup in the microwave. Check frequently to prevent burning. Stir until smooth. Beat together eggs and sugar until thick. Beat in vanilla and instant coffee. Add chocolate mixture and mix well. Stir in flour and baking powder until combined; then add chocolate chips. Cover bowl with plastic wrap and let batter stand at room temperature for ½ hour until it thickens.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop batter by heaping tablespoonfuls onto cookie sheets. Bake until shiny and cracked on top – 12 to 14 minutes. Cool cookies completely on baking sheets.
Before you laugh and say “too gross for me”, make them with soy hot dogs and low fat sour cream. Your kids will love them and make them all by themselves.
2/3 cup flour
½ cup yellow cornmeal
2-½ tablespoons Splenda or ¼ cup sugar
2-½ tablespoons sugar
1-½ teaspoons baking powder
¼ teaspoon salt
1 cup cream-style corn
½ cup fat-free liquid eggbeaters or 2 eggs
½ cup tofutti sour cream or sour cream
7 hot dogs or soy dogs
Preheat oven to 35 degrees.
Combine flour, cornmeal, splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix corn, egg substitute and tofutti sour cream. Stir thoroughly. Add contents of the small bowl to the large one and stir until completely mixed.
Cut two hot dogs into coin size slices to top the muffins, set aside. Cut the remaining hot dogs into small pieces. Add these to the large bowl and stir until they are combined into the batter.
Line 8 cups of a 12 cup muffin pan with baking cups and spray with non-stick cooking spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog slices.
Bake in the oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Now that Passover just ended, you probably don’t feel like cooking with kids – or anyone else for that matter! You may also have had enough meat to last you – well at least until Shabbos. So here’s an easy dairy dip. Kids can mix it up. You can heat it up and everyone can dip their favorite bread, crackers or vegetables in it.
Preheat oven to 350 degrees. Combine onion soup powder, sour cream, ricotta cheese and ¾ cup mozzarella and pour into a round 1 quart casserole dish. Sprinkle with remaining mozzarella. Bake, uncovered, for 30 minutes. Dig in (careful of the sides of the pan; they will be very hot!)
Hidden inside these moist peanut butter muffins is a secret filling-your child’s favorite jelly.
1-3/4 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 large egg
3/4 cup milk or soy milk
1/3 cup butter or margarine, melted
1/2 cup strawberry, raspberry or grape jelly
Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time, then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.
Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible. Bake for 20 minutes, then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot. Makes 12 muffins.
Your kids (and maybe even you!) will enjoy the opportunity to smash (I mean crush) the cookies – either into crumbs or coarse chunks.
32 chocolate chip cookies, divided
1 (18.25 ounce) package yellow cake mix
1-1/3 cups water
1/3 cup oil
½ cup tofutti sour cream
½ cup coconut
¼ cup brown sugar
1 teaspoon cinnamon
1/3 cup margarine, melted
Coarsely chop 20 cookies; finely crush the remainder. Preheat oven to 350 degrees. Mix together cake mix, water, oil and eggs until no lumps remain. Stir in tofutti sour cream and the coarsely chopped cookies. Pour batter into greased 9 x 13-inch pan. Mix cookie crumbs, coconut, brown sugar, cinnamon and melted margarine. Sprinkle over cake batter. Bake for 40 minutes.
Winkies candies or thin pretzel sticks
3 x 5 inch plastic bags
Pipe cleaners or ribbon
Rice Krispie Treats (recipe follows)
Hamentaschen (for recipe see holiday section or store bought are fine)
Glue gun (use with adult supervision)
Color facial features on the marshmallows (this is an edible Haman so its okay to do angry mean faces if you like)
Cut rice krispie treats in rectangles (these will be for Haman’s body). Take one wooden skewer and push it through the bottom center of the base of one plastic bag. Next skewer the rice krispie treat vertically in the bag so the body has the long side up. Add the marshmallow head to the top of the rice krispie treat and then add the hamentaschen as Haman’s hat on the top of the head.
Gather the plastic bag over the hamentaschen hat and secure with a pipe cleaner or a ribbon.
Now add the arms and the legs. If you use thin pretzel sticks, poke them through the plastic bag and into the rice krispie treat for arms and legs. If you use the winkies, heat up the glue gun and put a small amount of glue on the plastic bag and secure the winkies on the glue for arms and legs.
Add rice krispie cereal and turn off the heat. Quickly stir the cereal into the marshmallow mixture. Press into a greased 9 x 13 inch pan with waxed paper. Allow at least 30 minutes to cool. Cut and serve.
These gorgeous pomanders are an amazing winter project! They’ll fill your home with the most delicious aroma of orange-scented cloves and you can make them without a huge investment of time. Sit down with the kids, or a friend, and make some together, that’s what I did! Even my 4.5 year old had great success with this project, with Mom only filling in a few holes at the end.
As far as displaying your works of art, well traditionally pomanders were hung, which you can certainly choose to do, or why not display them individually atop candlesticks and placed in footed goblets. Or how about making a whole bunch and filling a cupcake stand for a special occasion. Wow!
* oranges(or any citrus fruit except tangerines and mandarine oranges, their skin is too thin)
* whole cloves (make sure you have enough, at least 2 grocery store spice containers full, you don’t want to run out mid project!)
* star anise for a beautiful accent (optional, probably only available in a specialty spice shop)
* ribbon— either gorgeous metallic for an elegant look, or colorful for a more festive look
* tape — either electric tape or masking tape, in a few widths, or cut tape to desired width
Step 1: Place tape on orange to define areas, as shown
Step 2: Place cloves one next to another, using the tape as a guide. One row of cloves defining every area is really enough, though you can choose to add more if you like, or fill in entire areas. Just remember, it’s wiser to spend time making a nice simple collection of pomanders than to invest lots of time in one (in my humble opinion).
Step 3: Remove the tape and place ribbon in its place. Tie with a bow or a knot, whichever suites your style. I used wired ribbon so I was able to shape the ends nicely.
Almost all kids love pizza. I think my son would be happy if I made it every night for dinner! (Or bought it every night which would certainly make my life easier) So what could possibly be better than a dessert pizza made with that favorite of kid’s desserts – chocolate chip cookies!
1 package Duncan Hines or Gefen chocolate chip cookie mix (or even frozen cookies to be squished down into a 12-inch pizza pan)
½ cup tofutti cream cheese
2 cups powdered sugar
¼ cup margarine, softened
½ teaspoon vanilla
Toppings (choose 3-4):
1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter chips
1 cup miniature marshmallows
1 cup coconut
1 cup any pareve chocolate candy
Preheat oven to 350 degrees. Prepare cookie mix according to package directions and spread in lightly greased pizza pan. Bake until lightly browned. Cool. Beat together icing ingredients on high speed until well mixed. Spread across cooled “pizza”. Add toppings of your choice (Have your kids do this step for sure!)
1 (16-ounce) bag semisweet chocolate morsels
1 cup store-bought caramel sauce
1/2 cup milk (preferably not skim)
¼ teaspoon coconut extract
Assortment of “dunking” ingredients:
Wooden mini skewers: Decoratively, skewer grapes, pineapple, melon, or any fruit of your liking
Or arrange on a platter, an assortment of the following:
Angel food cake, cut into cubes
Slowly melt the chocolate in a double boiler. Stir in the caramel sauce, milk, and coconut extract until blended and smooth.
Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking!
Kids will think these are fun just because they have soda in the recipe! And because they taste so good! And if you let them spray on the whipped cream!
½ cup margarine, softened
1 cup brown sugar
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 cup root bear
1 (8.8 ounce) can non-dairy whipped topping
Preheat oven to 350 degrees. Cream together margarine and brown sugar. Beat in eggs. Combine all dry ingredients and add to mixture on low speed alternating with the root beer. Begin and end with the dry ingredients. Fill paper-lined muffin cups 2/3 full and bake for 20 minutes. Cool for 10 minutes in pan; remove to wire rack to cool completely. Spray whipped cream on top of each cup cake and refrigerate.
Popcorn is one of our favorite crunchy, sweet, and salty treats. These are some of our family favorites. Although easy to make, children should not prepare these without adult supervision while cooking. Sweet and Salty Popcorn
Pizza Flavored Popcorn
Sweet and Salty Popcorn
It’s amazing what a little good old-fashioned white sugar can do for a bowl of popcorn! Enjoy!
1/2 cup unpopped popcorn
3 tablespoons white sugar
1 teaspoon salt
1/4 cup vegetable oil for popping
Heat oil in medium sized pan until hot.
Add popcorn and sprinkle all of the sugar and salt over it. Cover and shake continuously until popped.
12 cups popped popcorn
1 cup firm-pack brown sugar
1/2 cup margarine
1/4 cup honey
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup pecan halves
Place popcorn in greased 15 x 10-inch baking pan.
In a 1-1/2 quart saucepan, combine brown sugar, margarine and honey. Cook over medium heat until boiling, stirring constantly with a wooden spoon.
Continue cooking at a gentle boil for five minutes. Remove from heat.
Stir in baking soda and vanilla. Slowly pour mixture over popped corn. Add pecans and stir gently until pecans and popcorn are evenly coated.
Bake at 300-degrees for 15 minutes.
Stir and bake five minutes more. Turn out on waxed paper. Cool, break into chunks and store in tightly covered container.
Pizza Flavored Popcorn
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian herb seasoning
1 teaspoon paprika
1/2 teaspoon salt
2 quarts hot popcorn
In blender, blend cheese, garlic powder, italian seasoning, paprika, salt and pepper about three minutes.
Place popcorn in large bowl; sprinkle with cheese mixture.
Toss ingredients gently to coat evenly.
Did you know that people in New England eat more ice cream per capita than in the rest of the country? This proves that ice cream is not only a warm weather treat. Try these easy almond-coated ice cream balls with your kids; they’ll forget the snow…
1 cup chopped toasted almonds or pecans or if your kids would strongly prefer, colored sprinkles
1 quart vanilla ice cream
Place almonds or sprinkles in a shallow dish. Scoop out ice cream and shape into balls. Roll in topping until well coated. Place on a waxed paper-lined baking sheet and freeze.
Hot Fudge Sauce
1-1/2 cups Rich’s whip, defrosted
2/3 cup semisweet chocolate chips
¼ cup margarine, cut into pieces
2 cups powdered sugar
Combine the whip, chocolate chips and margarine in a saucepan. Cook, stirring, over low heat until smooth. Add powdered sugar and bring to a boil. Reduce heat and simmer for 8 to 10 minutes, stirring frequently. Serve hot or cold over ice cream balls. Yum!
We had our first snowstorm last week and after a Sunday afternoon outside, my daughter was inspired to make up this recipe. They came out looking just like the title but tasting like a luscious meringue cookie with a hint of chocolate. She was very proud to share this with you.
3 large egg whites
1/8 teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
4 ounces chocolate, sliced into thin shavings (or ¼ cup chocolate sprinkles)
Preheat oven to 275 degrees. Line a baking sheet with foil.
Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form. Add sugar, 2 Tablespoons at a time, beating 2 – 4 minutes until stiff peaks form and sugar dissolves. Beat in vanilla extract. Fold in chocolate shavings.
Scoop batter into small round balls and place on the cookie sheet (make each one about 1 ½ inches in diameter).
Bake for 20 – 25 minutes. Immediately turn off the oven and let the cookies stay in the oven overnight to completely dry.
Store in airtight container.
There are so many recipes using cake mixes that are great for working with kids. They make the whole process so much easier and they can actually taste good. Here’s one. It uses Snickers bars so it’s dairy although I suppose you could try to find a pareve substitute.
1 package yellow cake mix
½ cup brown sugar
½ cup butter or margarine, melted
2 King-size (3.29 ounces) Snickers bars, chopped
Preheat oven to 350 degrees. Beat together the cake mix, brown sugar and eggs until well-blended. Stir in the chopped chocolate bars. Pour into an ungreased 9 x 13-inch pan. Bake for 25 to 30 minutes. Cool on a wire rack and cut into squares. All ages like this!
1 stick (1/2 cup) unsalted margarine
1½ cup 2 tablespoons packed sight-brown sugar
1 large egg
1 cup unsweetened cocoa powder
½ cup plus 3 tablespoons flour
½ teaspoon salt
1 teaspoon grated orange zest (optional)
¼ cup large coarse crystallized sugar, clear or colored, or granulated sugar
In a bowl of a mixer, mix brown sugar with the margarine until light and fluffy. Add egg and mix until fully incorporated. In a large bowl, whisk together the cocoa powder, flour, salt, and orange zest. Add flour mixture to egg mixture, continue mixing until the ingredients combined, scraping down sides of the bowl.
Scrape dough onto a piece of plastic wrap. Flatten into a disk. Refrigerate at least one hour or overnight.
Heat oven to 350 degrees. Line two baking sheets with parchment paper. Roll out dough on a lightly floured work surface to ¼ inch thick and cut out with round cookie cutter or the top of a juice cup. Press each cookie into the crystallized or colored sugar and place on the baking sheets.
Bake for about 12 minutes. Cool and wrap in aluminum foil to look like gelt.
Hi friends, roll out the red carpet, the Chanukah felt projects are coming! I’m so happy to finally be able to share this festive and oh so easy project with you! Ever made something and you just can’t believe you made it? (Because it’s so nice, silly!) That’s what happened with this felt bouquet, I just couldn’t believe what actually materialized on my kitchen counter from some felt and a glue gun! So run out now and get yourself lots of felt, in all the colors that you love! This is just the first post, with another five or so more Chanukah felt projects to come, so sit back and enjoy. And don’t worry, there’s still plenty of time to make this Chanukah special. And in case you are wondering what rosebud bouquets have to do with Chanukah, well your guess is as good as mine!
Felt in three coordinating colors
A styro-foam ball that sits exactly in the opening of your vase or pot
Hot glue gun and hot glue sticks
An 8″wide bowl and a 6″wide bowl to use as a tracing guide
visit Sara’s site for the complete instructions here
These are easier than cut-out sugar cookies and can be decorated with colored sugars or colored sprinkles. They can be the ubiquitous blue and white of Chanukah time or any color you like.
¾ cup (1-1/2 sticks) margarine
1 cup sugar
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking power
Sprinkles or Colored Sugar
Preheat oven to 350 degrees. Cream together margarine and sugar. Beat in eggs and vanilla. On a low speed, beat in flour and baking powder. Roll into small balls and placed on greased cookies sheets. Flatten down slightly and add sprinkles. Bake for about 10 minutes or until edges are golden. Remove to wire racks to cool.
This is almost a rarity in the world of chocolate cakes — light and not overly decadent; perfect for anytime!
Makes 12 cupcake-sized snack cakes
7 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup vegetable oil
1/2 cup plain yogurt
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1. Preheat the oven to 350°F . Line a 12-cup muffin tin with paper cupcake liners or spray the pan with non stick cooking spray.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
5. Divide the batter among the muffins and bake for 20 to 25 minutes or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving. Do ahead: These cakes can be stored in an airtight container at room temperature for four days.
In a large pot over a low to medium heat, melt together the margarine and marshmallows. Stir in the Fruity Pebbles and mix until thoroughly coated. Press firmly into greased 13 x 9-inch pan. Cool and cut into squares. Store in the refrigerator. Can be wrapped individually for separate snacks or special treats.
What could be better on a Sunday afternoon than cupcakes? That’s exactly what my 11 year old granddaughter, Ariela, requested last weekend. These were quick and easy to make, so she still had plenty of time to go to the skating rink with her friends. Here is the recipe (I helped with the frosting to make sure she didn’t burn herself) :
Follow recipe on cake mix package and bake as directed for cupcakes. I line a cupcake pan with paper liners and spray them with vegetable spray to make them easier to remove from the paper. Check carefully so as not to overbake them.
While cupcakes are cooling, make frosting.
“Seven Minute” or Marshmallow Frosting:
l-l/2 cups white sugar
l/2 teaspoon cream of tartar
2 egg whites
l/2 cup water
l/2 teaspoon salt
l teaspoon vanilla extract
Mix all of the ingredients in the top of a double boiler. Mix for about 1 minute before placing on top of boiling water. Make sure the water does not touch the double boiler. Beat until medium peaks form, at least 7 minutes. Take top off of boiling water and beat another minute or two until frosting is thick and shiny.
Dip cooled cupcakes in frosting or swirl with a large spoon, covering the entire cupcake. Add coconut
if desired and garnish with a cherry. You may also garnish chocolate cupcakes with a sprinkle of cocoa powder and/or shaved chocolate.
My friend Elana gave me this recipe and she was right that the kids can make them but they are good enough for adults to enjoy as well. At only 92 calories each these are worth making.
1/3 cup boiling water
2 cups shredded zucchini
1 1/2 cups flour
1/2 cup cocoa
3/4 cup sugar
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegetable oil (canola is good!)
1 teaspoon vanilla
Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes. Yields 18 muffins.
Here’s a recipe for kids that combines that perennial favorite peanut butter and jelly. I must have had a deprived childhood because I actually don’t like peanut butter and jelly but I don’t want to let my taste preferences get in the way and some of my kids really enjoy it.
Peanut Butter and Jelly Pie
1 store-bought 9-inch graham cracker crumb pie crust
½ cup strawberry or raspberry jam or preserves
¾ cup pareve whip
1-1/2 cups tofutti cream cheese
¾ cup peanut butter
1 cup powdered sugar
Spread jam over crust and freeze until firm – about ½ hour. Whip the pareve whip on high until stiff peaks form. Beat the cream cheese and peanut butter in a separate bowl until light and fluffy. Beat in powdered sugar, then fold in whip. Spoon this mixture into the waiting crust and smooth the top. Cover. Freeze or refrigerate until ready to serve. If frozen, remove to room temperature 15 to 20 minutes before serving. Decorate with drizzled chocolate or roasted peanuts if desired.
5 egg whites
2 cups confectioners sugar
4 1/2 cups cereal (cornflakes or rice krispies)
1/2 cup coconut
1 bag chocolate chips
Beat egg whites until stiff. Mix in all other ingredients. Refrigerate batter for 1 hour. Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. Place 2 tablespoons batter for each cookie on cookie sheet leaving space between cookies (about 12 per tray). Bake for 13 minutes.