Schools are still closed, which means we are blessed to have the little ones home.
Our kids are always looking for something to nibble on, and we are constantly looking for ways to keep them busy.
Keeping them busy with cooking and baking is one of my favourite things to do and it’s one of the reasons why I opened a cooking school for kids.
They can get messy, have fun and learn so much at the same time.
They learn basic skills, get those fingers and hand muscles moving, read while going through recipes and even have a little mathematics lesson while measuring off those ingredients.
This also helps with those picky eaters who seem to be very curious about foods they don’t like.
They get to feel it, add it in the cooking and this leads to them being proud of the meals they created, and so they can’t wait to taste it or even try new foods.
Having kids help in the kitchen is a fun way of teaching them a lifelong skill, it gives them the space to be creative, and helps them discover new foods.
But before getting them involved in the kitchen, it’s very important to lay down safety rules. I’m listing a few important rules here but train them that the Number 1 rule is to always ask an adult before heading to the kitchen.
Stay Safe and Happy Baking
Love your Cooksister
- Kitchen Rule no 1- Always ask and adult before working in the kitchen.
- Wash your hands before and after handling food.
- Wear an apron and roll up your sleeves (sometimes having fun gets messy).
- If you have long hair, make sure it’s tied back.
- Make sure all equipment and surfaces are clean.
- Wash all fruit and vegetables under cold water before use.
- If you need to use a knife-make sure an adult is supervising.
- Always cut on a chopping board and cut away from yourself or downwards to avoid cutting yourself.
- Remember ovens and stoves are HOT HOT HOT- always have adult supervision.
- Always have an adult helping when using electrical equipment.
- Read all the instructions and method to your recipe before starting.
- Measure out all ingredients before you start.
- Know how much time you will need to cook/bake.
- You can adapt any recipe to suit your taste buds.
- Take your time/don’t rush… good things take time.
- Have fun and create your own masterpiece.
Brownie and Ice Cream Sandwiches
For the Brownie Cookies
½ cup melted butter
1 cup white sugar
2 teaspoons vanilla essence
3 tablespoons oil
1 ⅓ cup flour
1 teaspoon baking powder
½ cup cocoa
¼ cup white choc chips
In a large bowl, cream the egg, butter and sugar. Add in the vanilla essence, oil and cocoa and mix until smooth.
Add in all the dry ingredients and mix with a spoon until a soft dough is formed.
Lastly stir in the choc chips.
Take a heaped tablespoon amount of cookie dough (or use an ice cream scoop) and roll out little balls.
Slightly press the balls flat between the palms of your hands and place it on a baking tray lined with baking paper.
Ensure you don’t press it too flat as you need a thicker cookie, so it doesn’t break when you close it to sandwich it.
Bake in a preheated oven, on the lower rack on 180degrees for 10-12 minutes.
Once removed from oven cookies will be slightly soft to touch but allow the cookies to cool and harden on the tray.
To assemble your Brownie and Ice Cream Sandwiches
Allow your ice cream to stand for 10 minutes, so it’s softer and easier to scoop.
Sandwich the ice cream between 2 cookies and gently close. Dip and roll the sandwich in a deep bowl of Sprinkles.
Refrigerate for 10 minutes before gobbling them up
Sprinkles Fairy Fudge
600g milky bar chocolate broken into tiny pieces
1 tin condensed milk
1 packet Strawberry pink wafer biscuits (optional if you prefer a base)
Crush your wafer biscuits and layer it as a base of a small rectangle Pyrex dish lined with baking paper.
Add your broken milky bar to a large microwave safe bowl.
Add in your condensed milk and give it a quick stir.
Microwave on high heat for 30 seconds.
Remove and stir well.
Microwave for 20 seconds and stir well.
Return to the microwave for a final 20 seconds and stir until it’s smooth and thick.
(Note if your chocolate is broken up into small enough pieces, you will need to microwave for a further 10-20seconds)
Allow to cool for 5 minutes and pour over the wafer biscuits.
Smooth the fudge with the back of a spoon.
I added a drop of pink food colouring and gave it a swirl.
Top with Sprinkles of your choice and refrigerate for overnight.
Cut into squares and enjoy
Choc Chip Cookies
115g butter soft butter (not melted)
1 large slab dairy milk chocolate finely chopped
1 ¼ cup flour
½ cup brown sugar
¼ cup castor sugar
1 teaspoon bicarbonate of soda
Pinch of salt
Cream the butter, sugar and vanilla essence until light and smooth.
Add in the egg and mix until light and fluffy
Mix all the remaining ingredients in a bowl (except the chocolate)
Add in to the butter mixture and mix until a soft dough is formed.
Add in the chocolate chips and mix well.
If your dough is too sticky add extra flour.
Take a teaspoon amount and roll little balls and decorate with mini smarties or astros
Place on a baking tray lined with baking paper.
Leave enough space between the balls for baking.
Bake on 175 degrees for 12-15 minutes.
Allow to cool on tray for cookies to crisp up.
Strawberries and Cream Cuppies
For the Strawberries
Cut up 2 punnets strawberries
Sprinkle over 2 heaped tsp sugar
Cover with cling and refrigerate for at least 2 hours or overnight.
For the vanilla cupcakes
250g soft butter or full fat margarine (block)
1 cup Castor sugar
1 tablespoon Vanilla Essence
2 heaped cups flour
2 teaspoons baking powder
Mix the butter and sugar until it's light and creamy.
Add in the eggs and vanilla essence and mix well.
Add in the dry ingredients and mix until its smooth and lump free.
(You will have a thick batter)
Spoon the batter into a cupcake cups and bake on 180degrees for 12-15 minutes until cake is slightly golden brown and a toothpick comes out clean.
Once cupcakes are completely cool.
Slice them in the middle and add a generous spread of fresh cream.
Top with Strawberries
Close the top of the cupcake, drizzle some if the strawberry syrup and dust with icing sugar.
3 cups self-raising flour
2 tablespoons sugar
550ml fresh cream
(If it's past the sell by date, even better)
Mix all 3 ingredients with a butter knife.
Cut out scone rounds, brush with milk and bake on a baking tray lined with baking paper.
Bake in a preheated oven @ 200 degrees for 10-15 minutes until bottoms or tops are golden.