Tag Archives: kids recipes

We made it over the Rainbow… Pudding!!

18 Mar

I don’t have children yet but I do love finding fun crafts and baking that I can do when I’m with them. It can be a really engaging activity as most kids want to help out in the kitchen with baking! I’m all for anything that gets them away from the computer and tv screen and this project is just a blast to do with kids!

C + C

from parenting.com

from parenting.com

Ingredients

3⁄4 cup sugar 1/3 cup cornstarch 1⁄4 tsp salt 1 cup 2% milk 2 cups whole milk 1 whole egg, plus 3 egg whites 2 tbsp unsalted butter 11⁄2 tsp vanilla extract (clear if you can)

or 1 vanilla bean Gel food coloring (such as AmeriColor) in red,

orange, yellow, green, blue, and purple

Supplies

Saucepan Whisk 6 small mixing bowls Clear bowls, small juice glasses (clear), or tall

shot glasses 6 disposable pastry bags

Notes: If possible, use gel food coloring instead of the traditional food coloring found in grocery stores. Gel food coloring produces vibrant color results with just a small amount of dye.

If you prefer more yolks in your pudding, try this simple substitution: 3 whole eggs in place of the egg-and-egg- white combination in this recipe. Additionally, decrease the amount of cornstarch to 1⁄4 cup plus 11⁄2 tsp.

Directions

CLASSIC VANILLA PUDDING Step 1: Add the sugar, cornstarch, and salt to a medium saucepan (preferably stainless steel). Whisk the ingredients to combine, then add 1⁄2 cup of the 2% milk to the sugar mixture. Using a wooden spoon, stir until combined and thick.

craftzine.com

Step 2: Whisk in the remaining milk (2% and whole), cooking over low heat. Stir constantly with a wooden spoon for about 15 minutes. Do not let the mixture boil.

Step 3: In a medium bowl, whisk the two eggs until gently beaten. Slowly add about 1 cup of the hot milk mixture to the eggs, whisking as you pour. Then pour the milk/egg mixture into the saucepan with the remaining hot milk mixture.

Step 4: Cook over low heat for an additional 5 minutes — do not boil. Remove from heat; stir in the butter and vanilla (or vanilla bean).

RAINBOW PUDDING Step 1: Add the pudding to a medium bowl and cover with plastic wrap, pressing the plastic against the surface of the pudding until airtight. This will prevent a skin from forming. Refrigerate until well chilled, about 1 hour.

Step 2: Divide the cooled pudding evenly into 6 medium mixing bowls. Add food coloring to each bowl, corresponding with each color of the rainbow. Stir; add more food coloring (if desired) until desired color is reached.

Step 3: Divide the colored pudding into 6 pastry bags. Alternatively, you can just spoon the colors into bowls, but that can be a bit messier. Snip the end of the red pastry bag off so that there is about a 1⁄2″ diameter hole. Pipe the red pudding into each bowl. Repeat with remaining colors.

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Rainbow Pinwheel Cookies

2 Mar

I think these are the cutest cookies! They are easy to make and they are perfect for a party or just as a fun treat to make with your littles!

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  • 1 17.5-oz. bag Betty Crocker Sugar Cookie Mix
  • Liquid food coloring
  • Rainbow sprinkles, if desired

Preheat oven to 350°F.

Divide dough evenly into five bowls, and color each with a different color liquid food coloring.

Roll each color of dough into grape-sized balls.

Combine a ball of each color and quickly roll into a larger ball, It will look like a little beach ball. Then, roll that ball between your hands and the counter until you have a cylinder about 12 inches long.

Starting from one end, roll the dough into a coil, twisting the cylinder as you go.

Roll edges of the cookie in sprinkles.

Bake the cookies for 10 to 11 minutes, or until done.
Yields: approximately 3 dozen cookies

Peanut Butter Whoopie Pies

22 Feb

Well with my sons birthday party coming up on Sunday, I have been trying to find some fun desserts that little kids will love and that will make a minimal mess!! I found myself on Bakerella.com, whom I absolutely adore! And I ran across these little pillows of heaven!! Ashton loves peanut butter and chocolate so these will definately be making an appearance at his party!

Follow the directions and you will end up with these!!

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Classic Chocolate Whoopie
from Whoopie Pies

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment paper.
  • In a bowl, sift together, flour, cocoa, baking soda, and salt.
  • In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  • Add egg and vanilla and beat for two more minutes.
  • Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  • Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  • Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Salty Peanut Butter Filling
from Whoopie Pies

3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt

  • Beat peanut butter and butter on low until creamy using a mixer.
  • Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  • Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

Store whoopie pies in an airtight container.

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