I am a firm believer that as a parent, you need to include your children in age appropriate household activities/chores. One place that some parents can’t stand for their kids to be is in the kitchen and I am just the opposite! Tedy is now 2 years old and isn’t very behaved in the kitchen but he loves to taste everything and get involved so I tolerate him and give him simple things to do or just let him play. Sophia is now 4 years old and absolutely loves being in the kitchen with me! She is an amazing little helper – she also has a “chore” now of setting the table. It doesn’t always look pretty but she is improving and knows where certain items in the kitchen are located (such as utensils) and where they belong on the table. She is also a budding chef! Whenever Troy is gone outside regular duty hours, Sophia loves to make him a treat – she’s practically a pro at baking cookies now! Anyways, here are a couple of simple recipes to help show that if your children are interested in helping out in the kitchen – let them – encourage them – HAVE FUN! Note: these pins are of course from Pinterest (hence the blog title).
Frozen Yogurt Dots:
This pin referred me to: onegoodthingbyjilee.com
Super easy yummy snack! Take a cup of yogurt (we used raspberry) put a sandwich baggie into another cup and transfer the yogurt into the sandwich baggie. Move yogurt to the corner of the baggie (like you’d do with icing) and cut the tip. Take a cookie tray and put dots of yogurt all over the tray. Place tray in the freezer for about an hour. Take tray out, using a spatula, scrape the yogurt dots off the tray and enjoy!
How to get your kids involved:
Sophia did everything but: open the yogurt, cut the tip and take the tray in and out of the freezer! So this project was pretty much just for her!
Note: I don’t really like yogurt but I enjoyed these yogurt dots – super yummy!
Fruit & Cream Cheese Croissants:
This pin referred me to: sorumblyinmytumbly.blogspot.com
The original (our adaptations) Recipe:
- 1 pkg of Pillsbury Crescent Rolls (store brand – it’s about 8 oz)
- 1/4 cup of homemade strawberry jam (Smuckers Blueberry Preserves)
- 4 oz cream cheese, room temp
- 1/4 cup granulated sugar
- 1/2 tsp lemon juice (we had some mango juice in the fridge so that’s what we used)
- 1/2 tsp vanilla extract
- 1 egg + 1 tsp of water for egg wash (since I’m allergic to eggs we completely eliminated this part)
- Preheat the oven to 375 and line a baking sheet with parchment paper (oops we forgot the parchment paper but it was no biggie)
- In a mixer fitted with a paddle attachment, mix cream cheese, sugar, lemon (mango) juice and vanilla. Cream until there are no lumps (yes we did do it this way but honestly you don’t need to run out and buy a kitchen aid mixer if you don’t have one, use what you have)
- Unroll each crescent roll. On the fattest part of the triangle place 1 tsp of cream cheese mixture and 1 tsp of jam. Roll into a croissant shape.
- Whisk together egg and water for egg wash and brush over each croissant (again, we completely eliminated this step)
- Bake for 8-10 minutes until croissants are golden brown and inside is no longer doughy. Dust with powdered sugar if desired.
How to get your kids involved:
Sophia enjoyed making these and eating these very much! She did everything but: measure out liquid measurements, open the croissant package, unroll croissants, put the tray in the oven & take the tray out of the oven. She did need a little assistance with rolling the croissants since she filled them a bit more than called for but for the most part she did this on her own and she did an excellent job and they were super yummy!
I learned how to adapt recipes and use what I have from Bethenny Frankel’s book The Skinny Girl Dish so even though I didn’t have lemon juice, I adapted and used the mango juice that was in the fridge. Honestly, you could probably use most any juice or eliminate it all together since the amount is so minimal. Do not be afraid to experiment. Also, do not be afraid to allow your kids in the kitchen and to assist you!