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Cooking with Kids

Cooking with Kids

Fun and easy, for the entire family.

by

Marshmallow Pops

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 to 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.

Yogurt Parfaits

These don't actually require any cooking but they do get the kids involved. Yogurt parfaits are all the rage – they can be a dessert treat using frozen yogurt or a healthy breakfast using the regular kind. The amounts are up to you (or your kids!)

yogurt, plain or vanilla
granola or other crunchy cereal (we like Honey Bunch O' Oats)
fresh fruit – cut up peaches, strawberries, blueberries, bananas, depending on your preference
indulgent options - chocolate chips, coconut, peanuts, m&m's, oreo cookie crumbs

In tall glasses (or parfait cups), layer yogurt then a topping, yogurt then a topping, yogurt then a topping. It looks too good to eat. This can also be fun at a party.

Pizza

And for the more industrious and slightly older children, what is better than pizza? Everyone loves pizza, kids especially. I think my son would eat it every night if I would allow it. Here is a basic recipe that older kids can make themselves. All ages can participate in spreading the sauce and sprinkling on the toppings.

For 2 large pizzas:

2 cups warm water
2 rounded teaspoons dry yeast
4 tablespoons olive oil
1 teaspoon salt
6 cups flour
corn meal

In a large bowl, proof yeast in water. You will see it bubble up – this is fun for everyone to watch. Whisk in olive oil and salt. Stir in flour, 2 cups at a time until dough is no longer sticky. Knead until smooth – 5 minutes at the most. Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled – about 1 hour. Divide dough in half and roll into balls. Cover and let rise for another 15 minutes. Sprinkle cornmeal over bottom of pizza pans. Shape dough to fit pans – stretch and flip and pretend you're an Italian chef. (Or just put it on a lightly flour surface and keep pushing it out) Now you are ready to put on the toppings. We like a sauce-less pizza with feta cheese and mozzarella. Or cover with pizza sauce, then mozzarella cheese (or pizza cheese) and the toppings of your choice. We have a lot of fans of plain here. I like it with olives, black and green. I also like the vegetarian pepperoni. Preheat oven to 450 degrees. Bake for 10 – 15 minutes until cheese is browned and bubbly.

For more recipes, please visit www.gourmetkoshercooking.com

Published: August 16, 2009


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