Sarah Walker Caron is an award winning journalist, freelance writer and editor. She lives a happy life in Maine with her two children, where they love to hike, visit the beaches and have lots of silly fun. Check out her food blog at Sara...
Cooking with kids is a tremendously rewarding experience for little ones and adults alike. Your children pick up some essential life skills while sharing some fun and conversation with you. The key to a good experience is kid-friendly recipes that are creative, delicious, and easy—like these.
Chocolate Covered Peanut Butter Grahams
8 graham crackers, broken along the lines into small rectangles
Smooth peanut butter
8-ounces milk chocolate
Kid step: Line a baking sheet with waxed paper (an adult should tear the paper from the roll) and set on a table or work surface.
Kid step: Using a kid-sized knife (a toddler-training knife or a plastic knife), spread peanut butter on one side of each cracker and line crackers up on a baking sheet.
In the top of a double boiler over water, melt the milk chocolate just until smooth; remove from heat.
Drop the grahams into the chocolate one at a time, turning gently with a fork to coat fully; lift carefully from the pan (touching only the side without the peanut butter), tapping the fork on the side a few times to smooth the chocolate and drop off any excess. Lay crackers carefully back onto the waxed paper-lined pan; do not let the grahams touch each other.
Let grahams harden at room temperature for about an hour; transfer to the refrigerator (on the tray) until fully hardened. Store in an airtight container until ready to eat.
Raspberry Dark Chocolate Chip Snack Cake
Yields 16 cake bites
1/2 cup unsalted butter, at room temperature
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 cup flour
1 teaspoon baking powder
1 cup raspberries
1 cup dark chocolate chips
Preheat the oven to 350 degrees F. Butter and flour an 8 x 8-inch baking pan; set aside.
In the bowl of a stand mixer, combine the butter, brown sugar, vanilla, and salt until smooth; add eggs and beat into the batter.
Kid step: In a large bowl, sift together the flour and baking powder using a wire whisk. With the mixer running on its lowest setting, add the flour to the butter mixture, one spoonful at a time until combined; stop the mixer and scrape down the bowl, if necessary.
Kid step: Add the raspberries to the bowl of a mini-food processor and process until smooth.
Pour the raspberry purée into the stand mixer and beat to combine; add the chocolate chips and run the mixer on low just to combine.
Kid step: Together, pour the batter into the prepared pan, using a spatula to scrape all the batter out; gently tap the pan to ensure that the batter is even.
Slide the pan into the oven and bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool for at least 1 hour before cutting. A completely cooled cake is easier to cut.
Chocolate Chip Raisin Cookies with Oats
Yields 3 dozen cookies
2 cups all-purpose flour
1/3 cup oats (not quick-cook)
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semisweet chocolate chips
1 cup raisins
Preheat oven to 375 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
Kid step: Sift together the all-purpose flour, oats, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine butter, granulated sugar, brown sugar, and vanilla extract; mix on medium speed until light and fluffy in appearance.
Kid step: Reduce the mixer speed to low and add the flour mixture a little at a time until fully incorporated.
Kid step: Add the eggs to the mixer one at a time, beating until incorporated after each mixture.
Add the chocolate chips and raisins to the mixer and mix for a few seconds to combine.
Using a 1 tablespoon cookie scoop, drop the cookie dough onto the cookie sheet, leaving about 2-inches between each mound; cook for 9 to 11 minutes, until golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool.
kid-friendly truffle recipe
Chef Desireé shows how to make truffles with the kids.