The Sweet Life

EASY DESSERT RECIPES FOR CHILDREN TO MAKE

By Shannon Serpette

Whether your child or grandchild loves to experiment in the kitchen or you want them to learn a new skill, baking can be a creative and fun outlet for children. The key to successfully teaching your child skills in the kitchen is starting with easy recipes and ensuring you’re there to supervise them at all times.

With the easy-to-make recipes we’ve assembled, they may have a question or two they’ll need help with (as well as some supervision getting things in and out of the oven), but the majority of the work can be done by young, inexperienced bakers. They’ll be gaining confidence in the kitchen, and you’ll be able to sit back, relax, and enjoy having some tasty dessert that you didn’t have to make for once. That’s a win-win situation for everyone.

Lucky Rice Krispie Treats

INGREDIENTS

4 Tbsp butter 1 - 10 oz bag of mini marshmallows 6 to 7 cups crisped rice cereal 2 cups Lucky Charms marshmallows

DIRECTIONS

Line a 9 by 9-inch baking dish with parchment paper or spray with nonstick spray. In a large pot, melt the butter and then stir in the mini marshmallows. Stir until it is fully melted down, and then fold in the rice cereal and gently combine it. Add half of the Lucky Charms marshmallows and gently fold together. Press the mixture into your baking dish. Press the leftover Lucky Charms marshmallows onto the top, and let the treats sit for an hour before slicing.

Chocolate Lava Mug Cake

INGREDIENTS

3 Tbsp melted butter 3 Tbsp sugar 4 Tbsp flour 2 Tbsp unsweetened cocoa 3 Tbsp milk 1 egg 1/2 tsp baking powder 1 oz chocolate bars or chocolate chips Small pinch of salt

DIRECTIONS

Put the butter inside an oversized coffee mug and microwave it for 20 seconds. Add the sugar, flour, unsweetened cocoa, and a pinch of salt. Stir it well, and then add milk, the egg, and baking powder. Stir it until the batter is smooth. Add in your favorite chocolate bar or chocolate chips by placing them on top of the batter. Finally, slowly pour one tablespoon of water over the middle of the mixture – and don’t stir it. Microwave for one minute and then check if it’s done. The top should be set but still sticky. If needed, you can microwave for an additional 20 seconds.

Nutella Pastries

INGREDIENTS

1 large egg 1 Tbsp water 1 sheet frozen puff pastry, thawed 3 Tbsp Nutella 1 tsp grated orange zest

Icing Ingredients

1/3 cup powdered sugar 1/2 tsp orange juice 1/8 tsp grated orange zest

DIRECTIONS

Preheat the oven to 400 degrees, and whisk the egg with the water in a bowl. Unfold the puff pastry and cut it into nine squares. Put one teaspoon of Nutella into the middle of each one and sprinkle it with a little of the orange zest. Brush the edges of the pastry puff with the egg mixture and fold one corner over the filling to make a triangle. Press the edges to seal. After you’ve filled in all the triangles, put them on an ungreased baking sheet. Bake for 17 to 20 minutes. While the pastries are baking, mix the powdered sugar, orange juice, and orange zest together. After the pastries have cooled slightly, drizzle the icing over the tops.

MORE RECIPES ON PAGES 14-16

INGREDIENTS

1 cup natural peanut butter or natural SunButter 1 cup sugar 1 egg Sea salt for sprinkling

DIRECTIONS

Preheat the oven to 350 degrees. In a bowl, stir the egg, sugar, and natural peanut butter or SunButter until combined well. Spoon one tablespoon of the mixture about one inch apart onto a greased baking sheet. Press a fork onto each mound to flatten them, making a crisscross pattern. Sprinkle the sea salt on top of each cookie. Bake for about 10 minutes, and allow them to cool for a couple of minutes on the pan before removing.

Puppy Chow

INGREDIENTS

1 - 12 oz box of rice Chex cereal 1 - 12 oz bag of semi-sweet chocolate chips 3/4 cup peanut butter or SunButter 1/2 cup unsalted butter 1 tsp vanilla extract 1 - 2 lb bag of powdered sugar

DIRECTIONS

Put the cereal in a big bowl, and then put the chocolate chips, peanut butter or SunButter, and butter in a microwave-safe bowl. Microwave it for 60 seconds and stir until smooth. If it hasn’t fully melted, put it in the microwave for another 30 seconds and stir afterward until it’s completely melted. Stir in the vanilla extract. Pour the mixture onto the cereal and stir gently with a rubber spatula. Don’t overmix – if you see some clumps, it’s fine. Pour the powdered sugar over the top of the mixture and gently stir to combine it. Store any leftovers in an airtight container.

No-Bake Banana Pudding

INGREDIENTS

1 - 5 oz package instant vanilla pudding mix 2 cups cold milk 1 - 14 oz can sweetened condensed milk 1 Tbsp vanilla extract 1 - 12 oz tub frozen whipped topping (thawed) 1 - 16 oz package vanilla wafers, crumbled 14 sliced bananas

DIRECTIONS

In a big mixing bowl, beat the pudding and milk together for two minutes. Blend in condensed milk until smooth, stir in vanilla, and fold in whipped topping. Layer the wafers, bananas, and pudding mixture in a glass serving bowl.

Editor’s note: This blue fudge is sure to delight any Frozen fan.

INGREDIENTS

3 and 1/2 cups white chocolate chips 1 can sweetened condensed milk 1/2 tsp pure vanilla extract Blue food coloring Sprinkles for the top, if desired Cooking spray

DIRECTIONS

Line an 8 by 8-inch pan with parchment paper and grease it with the cooking spray. In a big microwave-safe bowl, add the white chocolate and sweetened condensed milk. Microwave for one-minute intervals, stirring well after each minute. When fully melted, add vanilla and blue food coloring to the bowl and stir again until well mixed. Pour into the prepared pan and put sprinkles on top. Refrigerate until the fudge is set before cutting, which takes about three hours.

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