Kids in the Kitchen: Fun holiday recipes to try with your little ones.
Holiday baking is a time-honored tradition that makes those festive winter months just a little more special. Cooking with kids, whether they’re sons, daughters, nieces, nephews, or just some friendly next-door neighbors, can be a treasured time together. Go ahead–make some memories and then feast on these deliciously decadent holiday treats.
Compliments of In the Kids Kitchen
- 1 package of Double-Stuffed Oreos
- 1 box of M&M’s
- 2 bags of Ghiradelli white chocolate melting wafers
- 1 package of small edible eyes
- 1 cookie sheet fitted with parchment paper or a non-stick silicone baking mat
- Using a double boiler, melt one bag of white chocolate wafers. Adults should do this step. (Note: You can also melt in a microwave safe bowl, but only heat for 20 seconds at a time, stirring in between. Handle bowl carefully as it may be hot).
- Gently pull apart the Oreos, making sure that the cream stays on one half of the cookie.
- Lightly press two yellow M&M’s into the cream, so that half of each M&M sticks out of the cookie. These will be the “ears,” so you want to place them at what will be the top of your Polar Bear cookies, about one finger width apart.
- Place the other half of the Oreo cookie back on top and slowly dip the top half into the melted chocolate.
- Lightly shake the cookie to get excess chocolate off and place onto the cookie sheet.
- Repeat steps with all remaining cookies.
- Place cookies into the fridge for 10 minutes to harden before continuing.
- Place the Oreo cookie into the melted chocolate.
- Using a fork, lightly flip the Oreo cookie so that both sides are evenly coated.
- Lightly tap the side of the pot to remove the excess chocolate.
- Place Oreo cookie onto the cookie sheet and repeat step with remaining cookies.
- Place a non-melted white chocolate wafer onto the lower part of the cookie to make the nose. Then, put a dab of melted white chocolate onto the letter side of a blue M&M and press onto the white chocolate wafer.
- Use melted white chocolate to attach two eyes to the cookie, above the nose.
- Allow cookies to dry for 30 minutes before enjoying.
Compliments of Kitchen Fun With My Three Sons
- 1/2 cup Vegetable Oil
- 1 cup Sugar
- 1 tsp. Vanilla
- 2 large Eggs
- 1/4 tsp. Baking Powder
- 1/3 cup Cocoa Powder
- 1/4 tsp. Salt
- 1/2 cup Flour
- Edible Candy Eyes
- Red M&M’s
- Chocolate Cookie Icing
- Pretzel Twists
- Round scone dish
- In a large bowl, mix oil and sugar until well blended
- Add eggs and vanilla; stir until blended.
- In a separate bowl, mix all dry ingredients.
- Stir dry ingredients into the oil/sugar mixture.
- Pour the mix into the round scone dish until it’s about 3/4 full.
- Bake about 20 minutes or until a toothpick comes out clean.
- Poke the broken pretzel twists in each side of the top of each of the brownie slices.
- Add a dot of chocolate icing where the eyes and nose will be placed.
- Gently press the edible eyes and the M&M nose in place.
Compliments of Averie Cooks
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 18 Oreo cookies, roughly chopped
- 1/2 cup M&M’s (red and green)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don’t over mix.
- Add the Oreos and stir to combine.
- Add the M&M’s and stir to combine.
- Turn the batter out into prepared pan, smoothing it lightly with a spatula and pushing it into the corners. Tip – Strategically place a few Oreos and M&Ms on top for visual appeal.
- Bake for about 18 to 21 minutes, or until top is set in center and done; don’t over bake. Bars firm up as they cool. A toothpick test is a bit tricky because there aren’t many bare batches, but if you hit a patch of just dough, the toothpick should come out clean, or with a few moist crumbs, but no batter.
- Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Compliments of Mom on Time Out
- 20 pretzel rods
- 1 – 11 ounce bag caramels, unwrapped
- 1 teaspoon water
- 1 – 16 ounce package Candiquik chocolate candy coating
- Assorted sprinkles
- Line baking sheet with parchment paper.
- Place caramels and water together in microwave safe container. Heat in microwave in 30-second intervals, stirring in between, until caramel is fully melted and smooth.
- Pour into a canning jar for easy dipping. Let cool for five minutes.
- Carefully dip pretzel rod into caramel leaving two inches at the end free for the handle. Gently tap off extra caramel.
- Use a silicone spatula to smooth if needed. Place on parchment paper.
- Repeat until all pretzels are coated with caramel. If you notice the caramel puddles under the pretzel, use less caramel next time. The caramel will stick to the parchment paper until it is completely set. Once set, it will easily release. You can trim away excess caramel if needed.
- Let caramel set fully.
- Melt chocolate candy coating according to package directions.
- Pour into a canning jar for easy dipping.
- Dip pretzels into melted chocolate and tap off excess.
- Sprinkle on desired sprinkles and/or candy.
- Place on parchment paper to set.
Compliments of Mama Cheaps
- Brownie bites
- Fresh Strawberries (rinsed, hulled)
- 1/2 cup unsalted butter –softened
- 3 cups powdered sugar
- 3 tablespoon half and half
- 1/2 teaspoon vanilla
- Arrange brownie bites on a tray.
- *Make frosting: combine butter, sugar, half and half and vanilla in a bowl. Beat with a mixer for 2 minutes or until it becomes fluffy.
- Place your frosting in a Ziploc bag and snip the corner to make a piping bag.
- Swirl frosting on top of each brownie.
- Top each brownie with a strawberry, cut side down (pointy side up).
- Dot the top of each strawberry with a tiny bit of frosting.
- Refrigerate until ready to serve.
*TIP: If making your own icing doesn’t sound like fun, use the Betty Crocker cupcake icing in an aerosol can and a fancy tip. Tadah!