Marshmallow Dip Sticks

Ingredients

Easy to make... fast to eat.

• 2 cups chocolate chips
• 1 cup peanut butter, cashew butter or other nut spread
• 300 g [10 oz] bag marshmallows
• chocolate sprinkles
• pretzel sticks
• waxed paper

Method

1. Set up the work bench.
1. If thee are a team of smaller helpers then set the bowls of pretzels, marshmallows, nut paste, melted chocolate and sprinkles far enough apart for ease of movement between each person. 
1. By the way with helpers forget the waxed paper.
2. Insert pretzel sticks into the marshmallows.
1. about 3/4 down into the Marshmallow.
3. Dip the top of the Marshmallow into the nut butter.
4. Set aside on the waxed paper.
5. Melt the Chocolate chips in a microwave, stove top or double boiler.
6. Dip peanut butter end of the marshmallow into the chocolate.
7. Immediately dip the chocolate end into chocolate sprinkles.
8. Place on waxed paper.

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1. Raisin and Nut spread

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References
Family Corner

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Cake Pops

These looked so cool that I just had to try making them.

Yes they do taste good too.

Ingredients

• Cake - pre-made, cold and crumbled.
• frosting
• Almond Meal

For the candy coating

• Chocolate buttons or Candy Melts
• Vegetable oil or a little margarine / butter

Method

1. Prepare your work bench area.
2. Place the crumbled cake mix into a bowl.
3. Add the frosting into the bowl. 
1.  A little at a time until the cake mix binds together.
4. Add only a little Almond Meal if the mix actually becomes to wet.
5. Make the mix into balls.
6. Lay each ball onto a a lined baking tray.
7. Refrigerate for 2 hours 
1. or freeze for 30 minutes.
8. Melt the chocolate drops and a little of the oil 
1. [I used butter]
9. Onto the lollipop stick place an amount of chocolate and stick it into the balls
1. About 3/4 of the way into the cake balls.
10. Return to the refrigerator for another hour 
1. Freezer 15 minutes.
11. Take all the balls out and cover them with the warmed chocolate mix.
12. Stand back onto the tray and cool for  another hour.

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1. 
   

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References
Edible garden
Fudge Frosting

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Asian Pear Pizza

This one is family sized.

Many people may think that a fruit pizza is a strange thing to have in a children's cooking area.  However one of the things with education and children is that children are usually more open to variations in recipes and food from different cultures than adults.  There fore when adults support what could be a healthy diet extra then children will follow suit.  Especially when that same recipe for a big family size pizza is made into child size portions from the beginning.  Making child size portions does take extra dough  though.


Ingredients

• Cover the work area first.
• One amount of pizza dough.
• 2 to 3 Asian Pears - cored and very thinly sliced. [better a more experienced knife handling person do this section] let the slices drain off for a short while.
• 120 gr [1/8 lb] of Pancetta (bacon) -cooked until crisp and drained on paper towels.
• 50 g [2 to 3 oz] of Gorgonzola cheese - crumbled.
• 90 g [ 4 oz] Mozarella cheese - shredded.
• freshly ground black pepper to taste.

Method

1. Preheat oven to 220 deg C [425 deg F].
2. Roll out the dough into pieces that are child size. 
1.  I have found the best measurement was from the wrist to the large finger tip.  These may be square or round in shape.  Usually depends on how many children you are cooking for at one time.
3. Pre cook the dough so that the dough is not soggy when the children eat this pizza.
1. Cool this pizza base so that there is less heat for the children to work over.  Also cooler base has the actual oven heat melting the cheeses when placed into the oven again for cooking.
4. Starting from the outside work around the edges and towards the middle covering the Pizza shape with the slices of the Asian Pear.
5.  Since the Pancetta , as well as the Gorgonzola cheese, is relatively strong in flavour go easy on these as they are crumbled onto the top.
6. A sprinkling of shredded Mozarella will hold everything together.
7. bake until the centre has melted completely.
8. Remove from heat and cool.
9. Slice and enjoy 

Similar Posts

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References


Unique and delicious

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Edible Jelly Bean Basket of goodies.

As a gift or as part of a place setting these cup cakes are glorious fun to make.   Made in a two part basis the older children make up the cupcakes.  Once these are all cold to touch the next step begins. 

Ingredients

• 12 cupcakes - in the paper jackets they are baked with.
• 2 cups white icing
• 12 pieces of red or black licorice.[ about the sized of a pipe cleaner in width]
• Sweetened coconut - coloured green with green food coloring.
• 1 bag jelly beans
• 1 small amount of M & M's
• 1 x small amount of silver or gold marzipan cake decorating shapes.
• 12 ribbons

Method 

1. Place a cover on the creating area.
2. Place a drop of green colouring [if using it] into a bowl. 
1. Place the shredded coconut in the bowl.
2. Cover with cling wrap or seal the container.
3. Shake the coconut around in this colouring.
4. Take out the coconut and 'towel' the excess moisture off the coconut.
3. Ice the cupcakes first.
1. If using a  icing pipe try to layer the icing around the edges just a little.
4. Place both ends of the licorice into the cupcake.  Slide the ends down the side of the cup cake to the bottom.
5. On top of the icing mixture place a small amount of dry green coconut.
6. Place three jelly beans into the shredded coconut.
7. Add a few of the M& M's and Cake decoration pieces. 
1. Less is best in this cake decorating exercise.
2. Gently press the smaller pieces a little down into the green coconut.  A gentle pressure allows the icing sugar to be taken up and possibly stick the lollies onto the coconut.
8. Tie a small ribbon on the licorice.

Similar Posts

1. Fudge frosting

Contact cve4me for ongoing reviews and updates.

References


Edible Easter Basket Cupcakes

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Witches Brooms

• Fruit wrap
• Thin pretzel sticks
• water

1. Cut the fruit wrap into 5 cm [2 in] lengths.
1. 1 piece per pretzel stick.
2. Fringe one side of this fruit wrap by nearly cutting all the way across the wrap
1. to about 0.5 away from the edge.. 
3. Wet the top edge of the wrap. roll this onto the pretzel.
4. Flare the fringe out a little.

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Chocolate-Filled Witch Hats

• 3.5 oz semi-sweet chocolate 
• 1/2 chopped
• 1/3 heavy cream
• 12 [pointy-tipped ice cream cones
• 12 thin, round cookies
• 12 oz  or 2 cups chocolate buttons
• 1 fruit roll-up (optional)

Method

1. To make the ganache
1. Finely chop semi-sweet chocolate placed in a small bowl.
2. Into pot put in the cream and simmer on a low heat.
3. Combine the cream and chocolate.
4. Whisk gently.
5. Place in the fridge for about 1 hour.
2. With the cones cut them until they are about 6 to 7 cm [2.5 in] tall.
3. Once cool pipe the ganache into the cones..
4. Center the ganache onto a round biscuit.  
1. Glue the biscuit to the cone by using the pipe ganache.
2. Refrigerated for 1 more hour. 
5. Microwave the chocolate buttons until they are soft [about 30 seconds]
1. Dip the hat into the liquidy chocolate. cover well with chocolate. 
2. Place the hat on grease paper.
6. The fruit roll gets cut into ribbons - 0.5cm wide.
1. Place the ribbons at the base of the peak .
7. Refrigerate for at least 10 minutes.

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Lady bug apples

Lady bug apples are great talking points.
Add lettuce underneath
 so they have a bed to sit upon.

 Ingredients

• 2 red or green apples
• 1/4 cup raisins /cherry pieces
• 1 tablespoon peanut butter or nut free spread
• 8 thin pretzel sticks 

Method:
1. Slice apples in half from top to bottom and scoop out the cores using a knife, melon baller or better still use a  corer before cutting the apples. Place each apple half flat down on a plate.
2. Dab peanut butter or spread on the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this
     method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apple to make antennae.


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Reference: Allrecipes.com

Blood red cookies and cream

Ingredients

For the Cookies:

• 1 ounce chocolate, chopped
• 1/2 ounce milk chocolate, chopped
• 12 tablespoons unsalted butter melted
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon Vanilla Extract
• 1 tablespoon red food colouring
• 2 1/4 cups all- purpose flour
• 1 cup caster sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the Filling:

• 250 grams [8 ounces] cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 2 1/2 cups icing sugar, sifted
• 1 vanilla bean, halved lengthwise and seeds scraped

Directions

Make the cookies:

1. Preheat the oven to 190 deg Cel [375 degrees F]. 
2. Line 2 large baking sheets with parchment paper.
3.  Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. 
4. Whisk until smooth.
5. Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
6. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. 
7. Stir in the melted chocolate.
8. Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. 
9. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. 
10. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

To make the filling: 

1. Into a pan place 50 g of ice cream topping, 1 tbsp strawberry jam and 1 tsp of corn syrup.
2. Gently warm and combine these ingredients.
   1. Set aside to cool.
3. Beat the cream cheese and butter with a mixer until smooth.
4.  Beat in the icing sugar and vanilla seeds. 
5. Sandwich a tablespoonful of filling between 2 cookies.
6. Make a hollow in the middle of the sour cream.
7. Place a mix of strawberry jam, ice cream topping
8. Repeat with the remaining cookies and filling.
9. Refrigerate 30 minutes before serving.

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Dirt cup Cakecake

Ingredients

Cupcake:

• 250 g [8 ounces] sour cream
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 1/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup strong brewed coffee
• 1 cup vegetable oil
• 3 large eggs

Chocolate Fudge Frosting:

• 1 cup sugar
• 1 cup heavy  cream
• 150 g (5 oz) squares chocolate
• 10 tablespoons butter
• 1 cup icing sugar

Topping:

• 30 to 40 chocolate sandwich cookies
• 36 gummy worms

Directions

For the cupcake:

1. Preheat oven to 180 deg C [350 degrees F]. 
2. Line 3 cupcake pans with cupcake liners.
3. In a large bowl, combine all the ingredients. 
4. Beat at medium speed with an electric mixer until smooth. 
5. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. 
6. Let cool in pans for 10 minutes.
7.  Remove from pans, and let cool completely on wire racks.

For the frosting:

1. In a medium saucepan, combine sugar and cream. 
2. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. 
3. Remove from heat; add chocolate and butter, stirring until melted and smooth. 
4. Let cool for 10 minutes. 
5. Whisk in confectioners' sugar. 
6. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with frosting.

For the topping:

1. Place cookies into a resealable plastic bag. 
2. Crush cookies with hands to make a "dirt" consistency. 
3. Sprinkle frosting with cookie crumbs, top with gummy worm and enjoy.

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References: Food network 

Cinnamon Sticks

• 1 300 g can refrigerated soft breadsticks
• 1/4 cup butter or margarine, melted
• 2 tablespoons honey
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

1. Unroll dough; separate into strips. 
2. Cut strips in half crosswise.
3. Bake dough according to package directions.
4. Combine butter and honey; brush on breadsticks while still warm.
5. Combine sugar and cinnamon in a zip-top plastic bag; add 3 breadsticks, and shake vigorously to coat. 
6. Repeat procedure with remaining breadsticks; serve immediately.

Yields 16 Cinnamon Sticks

.

NOTE: For smaller Cinnamon Sticks, cut strips crosswise into 3 pieces.

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Chocolate dipped bananas

Also great when you freeze the banana
and top with chocolate ice cream topping.

Ingredients  

• 5 bananas
• 8 Popsicle sticks
• 3 cups good quality chocolate bar
• 3 tablespoons butter, cut up

Toppings:

• Chopped nuts
• Toasted coconut
• Biscuit crumbles
• Colored sprinkles or chocolate jimmies
• Mini chocolate lollies or mini semi sweet chips for chocoholics
• Granola

Directions

1. Peel and cut the bananas in half crosswise, so that you have 8 pieces.
2. Place peeled bananas on sticks.
3. Line a cookie sheet with waxed paper.
4. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes.
5. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated.
6. Dip the chilled bananas in chocolate and roll with your favorite topping.
7. Chill or freeze until ready to serve.

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Vampire's Blood Shake

 

        2 cups plain yogurt
        1/2 tsp. vanilla extract
        1 package frozen strawberries or raspberries, thawed
        ice cubes 
        1 pint strawberry ice cream 


Mix yogurt, vanilla, and berries in the blender. 
 Pour into tall glasses over ice cubes, or chill.  
Top with a big spoonful of strawberry ice cream and strawberry topping. 

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References :Gross Grub by Cheryl Porter Random House

Wacky Witches Brew

Makes 20 cups [12 litres or5 quarts.] 
        4       cups Cranberry juice cocktail
        1       cup chopped candied ginger
        2       large oranges
        12      ounce can thawed frozen apple juice
        6       ounce can thawed frozen limeade
        2       cups seedless grapes
        4       cups water
        2       bottles gingerale (1.2 ltr / 8 cups or 32 ounces each)
        450 to 900g or 1-2     pounds dry ice

   1. In a large pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat.

  2. Boil uncovered, about 2 minutes, then set aside. 

   3. With a vegetable peeler, pare peel from oranges.

   4. Cut orange peel into thin 2-inch long worms.

   5. Add orange peel to cranberry mixture. 

   6. Cover, and chill at least four hours or overnight.  

   7. Squeeze the juice from the oranges. 

   8. Put juice in a large pan, or heavy bowl. 

   9. Stir in cranberry-ginger mixture, plus3 cups of cranberry juice, the apple concentrate, limeade, grapes and water. 

   10. Add ginger ale and 450 g [1 pound piece] of dry ice (***Never touch dry ice! Use tongs to handle).

              - Ice should smolder at least 30 minutes. 

              - For an extra scare, add a the gory hand.

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A D-G dip

• A plain sour-cream based chip or vegetable dip
• a few drops of green food coloring 
• Capsicum or bell pepper

Method

Add a few drops of food colouring to the dip.

Scatter small bits of the red and yellow capsicum or bell pepper across the top.

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Baby poop cookies

Ingredients

• 2 c Sugar
• 3/4 c Butter
• 6 oz Evaporated milk
• 1 pk Instant pudding mix [green or 1/2 tsp of green fruit colouring]
• 3 1/2 c Quick-cooking oats

1. In large saucepan, combine sugar, butter and evaporated milk.
2.  Bring mixture to rolling boil, stirring frequently. 
3. Remove from heat and add pudding mix and oats; mix thoroughly. 
4. Cool 15 minutes; drop from teaspoon onto waxed paper lined tray

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Brain Cell Salad

Ingredients

• 1 pk 200 g(6 oz) blueberry jelly mix
• 1 ct   500 (16 oz) small curd cottage cheese
• 1 cn  750 g (16 1/2oz) can blueberries In syrup
•  3/4 c Frozen blueberries, thawed
• Blue food coloring

Tools:

• 2 Mixing bowls
• cn Opener
• Spoon
• 6 Salad plates

Method

1. Prepare jelly according to package directions.
2.  Chill 4-5 hours or until firm.
3. Scoop cottage cheese into a bowl. 
4. Drain and set aside the syrup from the blueberries. 
5. Add the berries to the cottage cheese and mix well. 
6. Add three drops of food coloring to turn the corrage cheese a nice grayish color with blended.
7. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. 
1. Top with a scoop of cottage cheese (brain tissue) mixture and serve. 
2. Serves 6.

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Reference  - Just Kids Recipes

Gory Hand

Besides being able to eat the hand this is a great decoration to scare your friends. Other hands are inedible while making terrific table and room decorations.

Make a strong cherry or other red Jelly by using 3/4 of the recommended amount of water.

   2.     Hang a clean rubber glove over the sink by using clothes pins attached to thin 

strips of wood. 

           - If the glove has a fur like lining turn the glove inside out ... especially if the end result hand is to go into liquid as a display / ice cube. 

  3.      When the jello has cooled pour into glove and place in the deep freeze. 

  4.     Be careful not to have the hand pressing against anything or it will ruin the shape. 

  5.     When the Jelly is frozen cut the glove off using small scissors. 

  6.    Keep your masterpiece in the fridge until ready to display. 

        -Or place the hand inside the wacky witches brew.

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Butchered Snake Bits with Barbecue Sauce

• 1 Package rigatoni pasta -- (10oz)
• 2 Cans squirtable cheese spread or softened Cheese Spread with a little yoghurt mixed in well.
• 1 Small Jar barbecue sauce
• 16 Whole black peppercorns -- (16 to 20)
• 1 carrot

1. Cook pasta according to directions on package. 
1. Rinse the pasta in cold water.
2. To make snakes:
1. Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread.
2. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape.
3.  Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. 
3. To form heads
1.  use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. 
2. Wash, dry and carefully peel skin off carrot. 
1. When completely clean of skin,make one more peeling for each snake you have formed. 
2. At the narrow end of each peel, carefully cut out a long, thin triangle. 
4. These are your snakes forked tongues. Position tongues.

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Reference Just Kids Recipes

Chuckie's Upchuck

Ingredients

• 2 teaspoons of butter or margarine
• 2 medium onions chopped
• 475 gram [16 ounces] of cream style corn
• 2- 275 gram [10 ounce] cans of cream of mushroom soup
• 2 cups milk

Method

1. Whatever leftover vegetables you have in the fridge! (tomatoes, green beans, Mushrooms, cauliflower, etc)
2. Saute onions in the butter. 
3. Add everything else and bring it to a boil. 
4. Simmer 5 minutes. 
5. Serve immediately with a barf bag of course!

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Reference Just Kids Recipes

Cookie Spiders

Ingredients

• black or chocolate licorice twists 
• fudge sandwich cookies 
• chocolate frosting 
• red cinnamon candies or mini M&Ms

Method

1. Cut licorice in half. 
2. Remove the top of each sandwich cookie; press 8 licorice pieces into the fudge center to resemble spider legs.
3.  Spread a little chocolate frosting over the licorice; replace cookie tops. 
4. Frost the tops of the spider cookies with frosting. 
5. Place red cinnamon candies or mini M&Ms on top for eyes.

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