Kids in the Kitchen

May/June 2008 Issue | Posted by Danielle Bean in What's Cooking

I love cooking with my kids — as long it’s my idea. When I am attempting a seven-layer cake or a complicated company recipe, I prefer to go solo. Of course, it always seems to be at these times that eager faces gather around my kitchen counter, fingers threaten to dip into my mixing bowls, and little ones mouth the measuring spoons.

If the idea of kids in the kitchen sends your perfectionist heart into cardiac arrest, you might just need to simplify your approach. To get you and your pint-sized chefs started, Faith & Family offers a handy collection of kid-friendly recipes for snacks and treats, complete with age-appropriate guidelines.

Mix-in-the-Pan Chocolate Cake

This dark, moist snack cake mixes in the pan you bake it in — easy clean up!

1 2/3 cup flour
1 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
1/2 teaspoon vanilla
1/3 cup vegetable oil
1 cup water
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Mix flour, brown sugar, cocoa, baking soda, and salt in an ungreased 8-inch square pan. Stir in remaining ingredients except for the chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack. Sprinkle with powdered sugar, if desired. Makes 9 servings.

Little kids can dump in dry ingredients.

Middle kids can measure and pour wet ingredients.

Big kids can stir gently with a fork and put in oven.

Chewy Granola Bars

Who needs the store-bought stuff when you can make these nutritious treats at home?

4 1/2 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon vanilla

1 cup butter, softened

1 cup honey

1/3 cup packed brown sugar

2 cups miniature semisweet chocolate chips

Lightly grease a 9-inch-by-13-inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, honey, and brown sugar. Stir in the chocolate chips. Press mixture firmly into the prepared pan. Bake at 325 degrees for 18 to 22 minutes or until golden brown. Let cool for 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving.

Variation: Make these bars to suit your family’s tastes by adding any combination of chocolate chips, sunflower seeds, raisins, chopped dried fruit, candy- coated chocolate pieces, or nuts. Makes 12 servings.

Little kids can dump in ingredients and stir.

Middle kids can grease the pan and measure ingredients.

Big kids can press mixture in bottom of pan and cut into bars.

Cheddar Cornmeal Sticks

Perfect for after school or anytime. These crunchy snacks will keep for a few days if stored in an airtight container.

2 cups (8 ounces) finely shredded sharp cheddar cheese

1/2 cup butter

1 1/4 cups flour

1/2 cup yellow cornmeal

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon nutmeg

Let shredded cheese and butter stand at room temperature until softened (about 1 hour). Preheat oven to 350 degrees. Lightly grease baking sheets and set aside. Beat butter and cheese with an electric mixer until well mixed. Stir in flour, cornmeal, salt, cayenne pepper, and nutmeg. Divide dough in half.

On a lightly floured surface, roll dough halves into two 12-by-4-inch rectangles. Use a sharp knife to slice dough into 4-by-1/2-inch pieces. Place dough pieces 1/2 inch apart on prepared baking sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool. Makes 48 cheese sticks.

Adapted from BHG.com

Little kids can add in cheese, butter, and dry ingredients.

Middle kids can measure ingredients and work the mixer.

Big kids can roll out dough and cut slices.

Jam Muffins

These breakfast treats contain a sweet surprise — a spoonful of jam baked into their centers.

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup sugar

2 eggs, slightly beaten

1 cup milk

8 tablespoons (1 stick) butter, melted

1 teaspoon vanilla

seedless jam or preserves

Preheat the oven to 400 degrees. Grease muffin pans or line them with paper baking cups. Stir together the flour, baking powder, and salt until completely blended. Set aside.

In a large bowl, beat (by hand) the sugar, eggs, milk, butter, and vanilla until well blended. Add the dry ingredients and stir just until blended — batter will not be completely smooth.

Fill muffin pans one-third full of batter and top with a generous teaspoon of jam. Be careful not to touch the sides of the muffin cups with jam. Spoon remaining batter over tops and bake about 20 minutes or until a toothpick inserted in the center of each muffin comes out clean.

Little kids can line the muffin tin with baking cups.

Middle kids can crack eggs and stir the ingredients.

Big kids can spoon batter and jam into the muffin tins.

Strawberry-Banana Smoothie

Fruit smoothies are fast, easy, and fun. Low on sugar but filled with nutritious fruit and dairy, this one is a mom-pleasing, kid-pleasing snack.

2 small bananas, broken into chunks
1 cup frozen unsweetened

strawberries
8-ounce container vanilla low fat

yogurt
3/4 cup low fat milk

In a blender, combine bananas, frozen strawberries, yogurt, and milk. Put on lid and blend until smooth. Pour into glasses and serve. Serves 4.

Little kids can dump in frozen fruit.

Middle kids can spoon in yogurt.

Big kids can work the blender and pour the drinks.

­Cookie Pizza

What kid could resist this giant “pizza” cookie? Fun to decorate and delicious to eat!

Cookie Dough:

1/2 cup sugar

1/4 cup light brown sugar

6 tablespoons butter, softened

1 teaspoon vanilla

1 egg

1 cup flour

1/2 teaspoon baking soda

1 1/2 cups semisweet chocolate chips

Cream Cheese Icing:

2 cups confectioners’ sugar

1/2 cup cream cheese, softened

1/4 cup butter, softened

1/2 teaspoon vanilla

Toppings:

chocolate, butterscotch, or peanut butter

chips
chopped nuts
mini marshmallows
candy coated chocolate pieces
shredded coconut
gummy candies
fresh fruit
melted chocolate for drizzling

Preheat oven to 350 degrees. Line a 12-inch round pizza pan with parchment paper cut exactly to fit the pan. Do not grease.

Combine the granulated sugar, brown sugar, butter, and vanilla in a large mixing bowl. Beat with an electric mixer until fluffy; add egg and continue beating until well blended. Add the flour and baking soda and beat until all the dry ingredients have been incorporated. Add the chocolate chips and mix with a wooden spoon until just combined.

Dump the dough into the prepared pan and spread it, using a fork, to within 1 inch of the edges of the pan (the dough will expand as it bakes). Place in the oven and bake for 20-22 minutes or until lightly browned on top and set in the middle. Remove from oven, slide the cookie off the pan onto a cooling rack, and allow to cool completely.

Meanwhile, make the icing: In a medium bowl, combine the confectioners’ sugar, cream cheese, butter, and vanilla. Beat with an electric mixer until creamy. Refrigerate, covered with plastic wrap, until you’re ready to use.

When the cookie base is cool, spread center with the icing, leaving a border around the edge. Sprinkle with your choice of toppings. Cut into wedges and serve. Makes 12 servings.

Adapted from RecipeZaar.com

Little kids can “decorate” the pizza with toppings.

Middle kids can crack the egg, measure ingredients, and spread the icing.

Big kids can spread dough in pizza pan and work the mixer.

Now We’re Cooking

The kitchen is a natural learning spot for kids of all ages.

• Scooping and stirring are a stimulating sensory experience.

• Mixing and measuring are math lessons in the making.

• Following a recipe teaches the importance of reading carefully and following directions.

Most importantly, however, cooking together is just plain fun, and children who learn to prepare basic foods gain self-confidence in addition to learning valuable life skills.

Kidding Around

­ ­ ­ The kitchen is no place for

boiling tempers. When it comes to working with kids in the kitchen, these tips help keep mom smiling.

Choose Wisely. I have found out the hard way that some recipes lend themselves more easily to child participation than others. Don’t ask how I know, but trust me: Save the meringue-topped strawberry trifle cake for another occasion.

Read ahead. Kids in the kitchen want to cook. They’ll have little patience for you rummaging through cabinets for ingredients or searching for the measuring spoons. Read through the recipe beforehand and take out all your ingredients and equipment.

Keep talking. Even kids too young to participate will feel part of the action if you talk them through it. Read each step of the recipe aloud as you go along and offer play by play as each child participates. Be positive and cheerful: “Great job stirring, Jake! Next, Chrissy will add the eggs …”

Be safe. Kitchens are filled with tempting hazards. With a distracted mom, little ones might easily find trouble. Use common sense. Place all knives and other sharp objects out of reach of little ones’ hands. Set up clear rules about stove use, and never let a small child stand near the oven as you open the door. Finally, always wash your hands and the kids’ hands before beginning any cooking project!

Clean up. Make cleaning up after a cooking project a natural part of the process. Everyone should help wipe down the counters, sweep, and wash the dishes when you are through.

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