Kid friendly recipes

From marshmallow pops, to pizza to p&j muffins here are some fun treats that the entire family will enjoy making.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
January 9, 2011 12:08
4 minute read.
Peanut Butter & Jelly Surprise Muffins

Peanut Butter & Jelly Muffins. (photo credit: Gourmetkoshercooking)

 
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For more great kosher recipes go to: www.gourmetkoshercooking.com

Cooking with kids or for kids is always a challenge.  On rainy or cold winter days, it’s nice to involve them in some culinary activities. Here are some perfect options (I’m not vouching for the nutritional benefits of these recipes but I am a big believer of everything in moderation!)

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Marshmallow Pops

Ingredients
Marshmellow Pops
-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

Directions
wherever your imagination takes you…

Thread one marshmallow onto each skewer. Place on baking sheet and freeze until firm – 10 – 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.


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. Everyone can participate in spreading the sauce and sprinkling on the toppings.

Ingredients
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

Directions
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 to 15 minutes, depending on how “well-done” you like it (we like the cheese to get really brown)


Peanut Butter & Jelly Surprise Muffins

Hidden inside these moist peanut butter muffins is a secret filling-your child’s favorite jelly.

IngredientsPeanute Butter and Jelly Muffins
Makes 12 muffins
-1-3/4 cups all-purpose flour
-1/3 cup sugar
-2-1/2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup creamy peanut butter
-1 large egg
-3/4 cup milk or soy milk
-1/3 cup butter or margarine, melted
-1/2 cup strawberry, raspberry or grape jelly

Instructions
Preheat the oven to 375 degrees. Line a 12 muffin tin with muffin papers. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the peanut butter with the egg. Add the milk, a little at a time; then mix in the butter. Pour the wet batter into the bowl with the dry ingredients and stir gently to combine. The batter will be stiff.

Put a heaping tablespoon of batter in the bottom of each muffin cup. Use a finger to make an indentation in the center and put a teaspoon of jelly in the hole. Cover with another heaping tablespoon of batter or enough to fill each cup about 2/3 full. Spread the batter gently until no jelly is visible.

Bake for 20 minutes; then turn the muffins onto a wire rack to cool for at least 10 minutes. Be careful: the jelly centers can get hot.


For more great kosher recipes go to: www.gourmetkoshercooking.com

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