Reindeer cake pops recipe

Nutrition per serving

kcalories

248

 

protein

3g

 

carbs

31g

 

fat

13g

 

saturates

6g

 

fibre

0.7g

sugar

25g

 

salt

0.4g

Ingredients

• 150g chocolate cake
• 25g soft butter
• 50g icing sugar
• 25g plain chocolate
• 100g milk chocolate
• small pretzels, broken into large 'antler' shape pieces
• 8 small jelly sweets, red chocolate beans or Smarties
• 2 tbsp royal icing coloured black or purchased black writing icing

Equipment

• 8 cake pop sticks and a polystyrene block to stand up the cake pops

Buy Ingredients

Buy the ingredients for this recipe now via:

• ocado
• MySupermarket
• Tesco
• Asda

Want to know how this works? Read all about it here.

Method

1. Crumble the cake into fine crumbs using your hands or in a food processor. Put into a bowl. In another bowl, beat together the butter and icing sugar until creamy.
2. Melt the plain chocolate in the microwave or in a bowl over a pan of barely simmering water. Add the melted chocolate to the butter mixture and combine well. Add this to the cake crumbs and mix thoroughly using your hands, until it sticks together. Divide the mixture into eight and shape each one into a smooth ball. Insert a cake pop stick, place on a tray lined with baking parchment and chill for at least 2 hours.
3. Melt the milk chocolate in the microwave or in a bowl over a pan of barely simmering water. Take a cake pop and dip in the chocolate. Shake gently until the excess has drained off. Push into a polystyrene block.
4. Make two holes in the top of the head and insert a pretzel 'antler' in each one. Press a sweetie nose onto the front and hold for a few seconds until attached. Repeat with all the other cake pops. Leave to set for about 20 mins and then using black icing, pipe on eyes and a mouth

http://www.bbcgoodfood.com/recipes/reindeer-cake-pops

Fruit Salad Popsicle - Everyday Food with Sarah Carey

Healthy Summer Snacks for Kids: Lemonade Fruit Popsicles Recipe - Weelic...

Easter cooking activity

A new take on a spring tradition, these mini baskets are fun for kids — and they add a bright touch to your table.

To make them: Fill ice cream cones with jelly beans. With a small knife, carefully cut two holes into the sides of each cone. Tuck either end of an apple licorice stick into the holes to serve as an edible handle.

http://www.delish.com/entertaining-ideas/holidays/easter/easy-easter-treats

Recipe to do at home - Pumpkin pop tarts

This is a yummy recipe for this Halloween

Pumpkin Poptarts
1 cup pumpkin puree
1/4 cup sugar
1 egg
1 package refrigerated pie crust

Glaze:
1 cup powdered sugar
2 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla

In a large bowl, mix together pumpkin puree, sugar, and egg. Unroll pie crusts, cut the edges off to make a large square, then cut the pie crust into three equal rectangles (about 2″ x 3″). Spoon a small amount of pumpkin mixture into the center of one of the rectangles, taking care to not let the filling ooze near the edges. Use a small paring knife to carve jack-o-lantern faces into a second rectangle. Gently lay the carved piece over the pumpkin filling, then press the edges firmly together with a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges of the poptart begin to turn golden brown.

In a large bowl, mix together the powdered sugar, milk, corn syrup, and vanilla. Drizzle glaze over hot pumpkin poptarts. Allow to cool on a cooling rack before serving.

http://www.babble.com/best-recipes/kids-cooking/halloween-recipes-kids-treats-party-food/pumpkin-pop-tarts/

Chocolate Chip Pancake Recipe

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Stir in choc chips.

Serving Size:

12 - 16

Category:

Breakfast, Brunch, Cakes & Baking, Chocolate, Easter treats, Kids cooking, Kids food, Pancake recipes

Special Info:

Gluten free, Nut free

Ingredients:

• 2 cups plain flour, gluten-free if necessary
• 3 teaspoons baking powder
• 2 tablespoons caster sugar
• 2 eggs, lightly beaten
• 750mL buttermilk
• 75g unsalted butter, melted
• ¾ cup choc chips
• Extra unsalted butter for greasing pan

Method:

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Stir in choc chips.

Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes. Stir the mixture between pancakes so all the choc chips are not left on the bottom of the bowl.

Serve in stacks of 2-3. Great on their own but also wonderful with fresh berries, yoghurt, cream or mascarpone.

http://www.kidspot.com.au/best-recipes/Easter-treats+64/Choc-chip-pancakes-recipe+2173.htm

Vanilla Honey milk shake recipe

Vanilla Honey Milk Shake

What you'll need

• 1/2 cup whole milk
• 1 teaspoon honey
• a pinch of cinnamon
• 1 cup vanilla ice cream

How to make it

1. In a blender, process 1 cup vanilla ice cream, 1/2 cup whole milk, 1 teaspoon honey and a pinch of cinnamon until the ingredients are combined.
2. Pour into chilled glasses and serve immediately. Makes about two 8-ounce servings.

jam tarts recipe

Jam Tarts

What you'll need

• 3 cups all-purpose flour
• 5 egg yolks
• 1 cup butter, softened
• 1/2 cup plus 2 tbsp. sugar
• 1/2 tsp. vanilla extract
• 2 egg whites, lightly beaten
• 1/3 cup ground walnuts
• 1 1/2 cups seedless raspberry jam

How to make it

1. In a large bowl, mix the flour, egg yolks, butter, 1/2 cup sugar and vanilla extract, then knead until it forms a soft dough. Chill for 30 minutes.
2. On a floured surface, roll the dough to 1/8 inch thick. Cut a heart for the bottom of the cookie sandwich, and a heart with a smaller heart cut in it for the top. Brush the tops with the egg whites. Mix the walnuts with the 2 tablespoons of sugar and sprinkle on the cookie tops. Place on an ungreased cookie sheet and bake in a preheated 350-degree oven for 10 minutes. Cool.
3. Spread the bottom hearts with a layer of jam and put the tops on. Makes about 26.

clown hat treats

Clown hat Treats


Oh how cute! Wouldn’t these be perfect for a carnival themed party?Fill the cones up with smarties and these ice cream cones will make the cutest party favors for little guests to take home.

Backed jacket potatoes recipe

Stuffed baked jacket potatoes

Ingredients
4 medium potatoes

100g strong cheddar , grated, plus extra for topping

100g sweetcorn

100g mixed peppers , diced

small handful fresh herbs , such as oregano, basil, coriander, dill or thyme

Serves 4

Preparation and cooking times

Prep 20 mins
Cook 1 hr 15 mins

Vegetarian, Low-fat

1. Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
2. Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
3. To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
4. Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
5. Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

Broccoli Cheese Emerald nuggets recipe

                       Broccoli Cheese Emerald Nuggets

To make this recipe delicious and fun to eat,you can cut them into diamond-shaped bites. Their bright green colour lends itself to the shape–offering a great opportunity for you to talk with your family about how vegetables are ‘gems’ for our daily diets. Talk about the importance of fresh fruits and veggies for overall health, then enjoy watching your family relish the flavour of broccoli as you sit down to this delicious dinner!

Ingredients :

1 (12 ounce) bag frozen chopped broccoli, thawed and drained

2 eggs
8 ounces sharp cheddar cheese, finely grated
1/2 tsp. salt
1 cup breadcrumbs
Place thawed broccoli and eggs in a blender. Blend until pureed. Pour puree into a large bowl, and stir in the cheese and salt. Spread half of the breadcrumbs onto the surface of a large cutting board. Press puree on top of the breadcrumbs, pressing it down until it’s approximately 1/2″ thick. Spread remaining breadcrumbs on the top of the broccoli-cheese mixture. Use a pizza cutter to slice nuggets into diamond shapes. Transfer to a lightly greased cookie sheet and bake in an oven preheated to 425 degrees for 8-10 minutes. Allow to cool slightly before serving.

Dippy eggs recipe

Baked dippy eggs

This fun, easy recipe has been specially created for children aged 3-6 - so they can make you breakfast

Makes 4

Preparation and cooking times

Prep 15 - 20 mins

Cook 20 mins

Ask a grown-up helper to switch the oven on to 180C/160C fan/gas 4. Put 4 ramekins in front of you. Cut the ham and spinach into strips with your scissors. Put some in each ramekin.

1. Squash the cherry tomatoes into a bowl using your fingers. Spoon 2 tomatoes and some juices into each ramekin.
2. Break an egg into a bowl. Scoop out any pieces of shell with a spoon, then tip the egg carefully into the ramekin. Do the same with the other 3 eggs.
3. Grate the cheese and sprinkle some on top of each egg.Ask a grown-up helper to put them in the oven on an oven tray for 15-18 minutes or until the egg white has set.

Equipment

You'll need a pair of children's scissors - decent plastic ones are good. A rotary grater is kinder to little knuckles.

Vary the veg

You can easily vary the vegetables in this dish depending on what your child likes. Frozen sweetcorn, frozen peas, snipped red or yellow pepper or spring onions all work well.

PER SERVING

304 kcalories, protein 17g, carbohydrate 23g, fat 17 g, saturated fat 8g, fibre 2g, sugar 3g, salt 1.49 g

frozen yoghurt pops recipe

Frozen yoghurt pops

Prep time: about 1 to 2 hours

Ingredients:

• 1 8-oz. container of your favorite flavor of yogurt

Utensils:

• small paper cups
• wooden popsicle sticks (available in craft stores)
• plastic wrap

Directions:

1. Pour yogurt into paper cups. Fill them almost to the top.
2. Stretch a small piece of plastic wrap across the top of each cup.
3. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
4. Put the cups in the freezer until the yogurt is frozen solid.
5. Remove the plastic wrap, peel away the paper cup, and eat your pop!

Serves: 3 to 4
Serving size: 1 pop
Nutritional analysis (per serving):
127 calories
5 g protein
2 g fat
21 g carbohydrate
0 g fiber
7 mg cholesterol
73 mg sodium
262 mg calcium
0 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
If you like, you can make this recipe using plastic ice-pop molds instead of the paper cups and popsicle sticks.
For a cool-looking snack, fill your cups only halfway with one flavor of yogurt in Step 1. Follow Steps 2, 3, and 4. Remove your pops from the freezer, take off the plastic wrap, and spoon in another flavor of yogurt that's a different color. Put the plastic wrap back on and freeze once more. When your pops are frozen, you'll have two-colored treats!

Tasty tots recipe

Tasty tots

Prep time: 1 hour

What you need:

• 1½ pounds sweet potatoes
• ¾ cup chickpeas (also called garbanzo beans), undrained
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ½ teaspoon cinnamon
• Cooking spray

Equipment and supplies:

• Measuring cups/spoons
• Knife
• Food processor
• Large bowl
• Sheet pans
• Oven/stove

What to do:

1. Preheat oven to 400°F.
2. Steam or boil sweet potatoes until barely tender, approximately 15 minutes. Let cool.
3. Peel cooled potatoes. Shred them using a grater or food processor.
4. Puree chickpeas, including liquid, until smooth.
5. Combine shredded sweet potatoes and chickpeas in a large bowl.
6. Add oil, salt, pepper, onion powder, and cinnamon. Mix well.
7. Spray sheet pans with cooking spray.
8. Scoop heaping tablespoons of the mixture and place 1 inch apart on prepared sheet pans.
9. Bake in oven for approximately 10-12 minutes, until starting to brown.

How much does this recipe make?Six servings

Christmas log recipe

Christmas log

5 eggs

140g light muscovado sugar

100g self-raising flour

25g good quality cocoa powder

caster sugar , for dusting

FOR THE ICING AND FILLING

• 285ml/9½fl oz carton double cream
• 450g fondant chocolate , such as Lindt Lindor
• icing sugar , for dusting

Preparation and cooking times

Prep 30 mins
Cook 20 mins
Plus cooling

Freeze for up to a month

1. Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
2. Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
3. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
4. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
5. To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
6. Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
7. Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

Snowball carrot muffins recipe

Rudolph's snowball carrot muffins

Get the children to create their own Christmas magic with these fluffy muffins, perfect for Rudolph and Santa

425g can pineapple in juice

200g self-raising flour

1 tsp bicarbonate of soda

85g golden caster sugar

50g desiccated coconut

2 eggs

85g butter , melted

150g pot natural bio-yogurt

175g grated carrots

TO DECORATE

• 50g creamed coconut
• juice from pineapple can
• 100g icing sugar
• 50g desiccated coconut
• orange writing icing
• crystallised angelica

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 18 mins

Freeze un-iced

1. Heat oven to 200C/fan 180C/gas 6 and line a muffin tray with 12 paper cases. Drain the pineapple, reserving the juice, then crush the flesh with a fork. Mix the dry ingredients in a large bowl. Beat the eggs, melted butter and yogurt together and pour into the bowl, along with the carrot and pineapple. Stir quickly, then spoon into muffin cases and bake for 18 mins or until risen and golden. Can be frozen at this stage for up to a month.
2. To decorate, mix the creamed coconut with 5 tbsp pineapple juice and stir in the icing sugar. Put the desiccated coconut onto a plate or tray. Peel the muffins from their cases and put on a rack. Spread the icing over until completely covered (this can get a bit messy), then roll in the coconut. Leave to dry for a few mins. Pipe a carrot on the top of each muffin using the writing icing, with strips of angelica as stalks.

Green grape caterpillar recipe

Grape caterpillars recipe

These cute little green grape caterpillars tick all the boxes when it comes to healthy and easy. Serve them up at parties or keep them in the fridge for a tasty snack.

Ingredients:

• 300g green grapes
• short wooden skewers
• 1 x 50g tube writing fudge, white chocolate
• mini milk choc bits

Method:

Step 1. Remove grapes from stalks, wash and dry well.
Step 2. Thread grapes onto skewers.
Step 3. Trim points from skewers with scissors.
Step 4. Dot writing icing onto the back of the coated chocolate chips and place as eyes on each caterpillar.

PS. Make sure you trim off the sharp tips of the skewers!

Cheese Tacos recipe

Cheese Tacos Recipe

This method makes delicious, buttery, cheesey tacos. If you are avoiding butter, or frying oil (which you could also use), you could make these in a microwave. Soften the tortillas first in the microwave. We use 20 seconds on high per tortilla, with the tortillas sitting on a paper towel in the microwave to absorb moisture. Once they've been softened this way you can add cheese and fold them over and heat them a few seconds more, just until the cheese melts.

Ingredients

• Corn tortillas (as many as tacos you want to make, packaged or homemade)
• Butter
• Cheddar or jack cheese
• Salsa

Method

1 Heat up the cast iron frying pan on medium high heat. While the pan is heating, prepare your ingredients. Cut some slices of cheese. Get the salsa out of the fridge. Thinly slice as many slices of apple as you want tacos. (3 tacos, 3 apple slices). Cut, remove seed, slice, and remove from skin the avocado slices you want. Slice some lettuce and any leftover meat you want to add in.

2 When the pan is hot (sprinkle a few drops of water on it, they should sizzle) lightly butter one side of one tortilla and place it in the pan, butter side down. Using a spatula, quickly flip the tortilla over to the other side, and back again, repeating until there is melted butter on both sides of the tortilla. Let the tortilla sit in hot pan until pockets of air start to form bubbles in the tortilla.

3 Add slices of cheese to one side of the tortilla. Make sure to allow room for the cheese to melt and not spread all over the pan.

4 Flip the side of tortilla without the cheese over the side with the cheese, as if you were making an omelette. Move the folded cheese taco to one side of the pan. Add a second tortilla, lightly buttered on one side, and repeat the process. You can tell when the taco is done by pressing down on it with a spoon or fork or edge of the spatula. If it gives easily, the cheese is melted and you can remove the taco from the pan.

5 You are basically done with the cheese tacos. Now all you have left to do is assembly. Open up each taco and add the ingredients you want. A slice of avocado, a slice of apple, a piece of chicken, a little bit of lettuce. Don't over do it or you won't be able to hold the taco and get it in your mouth. :-)

Baby burgers recipe

Sunshine burgers

 

Teach children rolling and shaping skills with these beef patties from CBeebies' 'i can cook'

Makes 6 small burgers

Ingredients

• 2 handfuls cornflakes , about 25g/1oz
• 225g/ 8oz beef mince
• small bunch basil leaf , ripped into small pieces
• 1 large egg , beaten
• few handfuls plain flour , about 75g/2½ oz
• 1 tbsp vegetable oil
• 6 each mini burger buns, lettuce leaves and tomato slices
• tomato ketchup , to serve

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.

1. Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.
2. Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)
3. Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.
4. Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.

FOR PARENTS

There's not much formal weighing required here - you can divide up a 500g pack of mince so you have roughly half, your child can take a couple of handfuls of cornflakes to crush, a few more for the flour. 'Free cooking' is a great skill to show children- released from the strictures of a recipe that must be weighed out to the gram, it gives them more freedom to get creative.

EQUIPMENT

To make the burgers you'll need a freezer bag, rolling pin, 2 bowls, fork, cup, 2 plates, oiled baking sheet, pastry brush and oven gloves for adult use.

 

PER SERVING

176 kcalories, protein 10g, carbohydrate 13g, fat 9 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0,2 g

Recipe from Good Food magazine, June 2012

http://www.bbcgoodfood.com/recipes/2389637/sunshine-burgers

Pumpkin shaped fruit cups recipe

Snack-o-Lantern Fruit Cups

adapted from Disney Family Fun
 

Slice the top off of each orange. Discard it or save it for serving with the cups. Use a sharp knife to cut a cone out of the orange, then use a spoon and/or your fingers to scrape out the remaining orange segments. Rinse the outside of each orange under cold water, then set upside down on a clean kitchen towel.

Cut out the eyes, nose, and mouth as you like.

Cover and refrigerate until ready to use. Fill with desired fruit up to 2-3 hours before serving.