3 Recipes to Make With Kids

3 Recipes to Make With Kids

Baking with kids is an excellent bonding activity. Not only is it a chance to spend quality time with the little ones but you also get delicious handmade treats afterward. But it’s not just about satisfying your sweet tooth. When you bake with children, it’s an opportunity to teach them basic kitchen skills, like how to follow directions, measure ingredients, and safely operate an oven, among other important lessons. So wash your hands, roll up your sleeves, and get ready for a very sweet situation.

Kit Kat Cake

Silvia Baldini, the lead chef for RealEats.com and Food Network “Chopped Champion,” shares her favorite recipe for kids–the sweet and decadent Kit Kat Cake. The M&M pieces and Kit Kat Bars give this crunchy and velvety cake a fun and festive look, making it a hit at birthday parties.

Ingredients

Sponge Cake

  • 2 3/4 cups granulated sugar
  • 10 large eggs room temperature
  • 3 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract

Chocolate Custard for filling

  • 2 cups milk
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 2/3 cup all-purpose flour sifted
  • 5 ounces baking chocolate semisweet or dark
  • 1 pinch salt
  • 1 medium grated lemon zest

Decorations

  • 3 pack Kit Kat bars get a couple of extra packs for safety
  • 1 bag M&M’s smarties or jellybeans are fun too
  • 1 medium Jarnutella chocolate frosting can be used instead

Servings: 20 people

Instructions

  1. Heat the oven to 350, butter and flour or spray with baking spray two 10 inches baking pans.
  2. Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
  3. Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. Pour the batter into the prepared pans. Don’t smooth the top or bang the pan on the counter, leave it as it is!
  4. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
  5. Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.

Chocolate Custard

  1. Melt the Chocolate in a double boiler or in the microwave, set aside.
  2. Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around the edge.
  3. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
  4. Gradually beat in hot milk; pour all back into the saucepan. Cook, constantly stirring, over moderately high heat until mixture thickens and comes to boiling, lower heat. The mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
  5. Add the melted chocolate and stir well.
  6. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. The mixture will be quite thick.
  7. Chill at least 2 hours. If filling becomes too stiff after it’s chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.

Assembly and Decoration

  1. Slice the 2 cakes in 4 even layers. Place the first layer on a cake stand or a cardboard round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
  2. Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all of the layers stacked.
  3. With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
  4. Break apart approximately 36 Kit Kats, 2 at a time. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M’s.

Recipe Notes

Make the cakes the day before. Keep overnight in an airtight container. You can bake them 3 days ahead or even freeze them.

Make sure your layer cakes are not taller than a Kit Kat.

You may want to freeze your Kit Kats to avoid fingerprints.

You can use your favorite frosting instead of the custard and the Nutella.

Simple S’more Dip

This recipe isn’t healthy or nutritious, but on special occasions, everybody deserves a delicious treat. Meghann, a blogger at SimpleGreenMoms.com, especially likes the simple directions and basic ingredients. “This is an easy recipe that my kids love,” she adds.

Ingredients

  • 1 Hershey’s Special Dark Chocolate Chips, 12 oz.
  • 1 bag miniature marshmallows, 10 oz.
  • 1 box graham crackers, for dipping
  • 8-inch iron skillet

Instructions

  • Preheat the oven to 450.
  • In a cast iron skillet, add the chocolate chips first, then the bag of miniature marshmallows.
  • Once the oven is up to temperature, add the skillet to the oven.
  • Bake for 7-9 minutes, or until the marshmallows turn golden brown.
  • Serve with graham crackers for scooping.

Serves: 6

Oreo Pancakes

As San Diego’s fastest-growing breakfast concept, Breakfast Republic is known for its inventive and globally inspired dishes. One of the restaurant’s most popular menu items, Oreo Pancakes, continue to garner crowds with its creamy Oreo infusion and cookie crumbles sprinkled over a stack of fluffy pancakes – perfect for a ‘breakfast for dessert’ recipe for kids. A dreamy dish for kids and adults of all ages to enjoy, it’s quick, easy, and nobody can resist the classic Oreo cookie!

Serving Size: 4 

Pancake Ingredients:
4 cups. Kurt’s Flour
1 ½ cups. whole milk
2 whole eggs
½ cup sugar
1 Tbsp. vanilla extract
1 tsp. baking powder
1 cup crushed Oreo cookies

Filling Ingredients:
1 cup cream cheese
2 Tbsp. powder sugar
1 tsp. vanilla extract

Topping:
½ cup crushed Oreo cookies
Powdered sugar (to taste)

Instructions:

1. In a mixing bowl, add Kurt’s flour, milk, whole eggs, sugar, vanilla, baking powder, Oreo cookies and mix until ingredients are well combined.
2. In a separate mixing bowl, place cream cheese, powdered sugar, and vanilla in a mixing bowl and combine until cream cheese is soft.
3. Using a ladle, pour pancake mix on a low heat griddle for approximately 3 minutes on each side. Flip, and cook the other side. (pancake size approx. 4 – 6-inch diameter)
4. Plate pancake, spread filling over the top, then stack the second pancake.
5. Top with crushed Oreo’s and powdered sugar.

Now that you’re armed with these kid-tested and parent-approved recipes, it’s time to grab the kids and get baking!

 

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