Mini Cooks Do Dessert: Cupcake Cones

mini cooks cupcake cones

Believe it or not, our series on cooking with kids, Mini Cooks, is over with this final post by Sheri! We had such a great time coming up with simple and tasty food that little ones can easily get involved in.

Growing up, James’ grandma always ended a meal by saying, “You just need a little something sweet, Jamie!” So now we say it to each other all the time. Today’s post is just that — a little something sweet served up in an ingenious way. Did you know that you can bake cupcakes in ice cream cones? I didn’t, and Sheri just rocked my world with that idea as well as her game changing tips for keeping the whole process neat (ie: no sticky hands!)

Check out the entire series!

Mini Cooks Series

Prep: Recipe for Success
Breakfast: Egg in a Basket
Snacktime: Granola Bars
Lunch Vegan Smoothie
Dinner Enchilada Lasagna
Dessert Cupcake Cones

P.S. We’ve put together a Pinterest board full of ideas for getting into the kitchen with your Mini Cooks!

Mini Cooks Do Dinner: Enchilada Lasagna

Mini Cooks Enchilada Lasagna | Frock Files

It’s time for another Mini Cooks post, hosted by MJ, Sheri and me! Mini Cooks is all about teaching kids to have fun in the kitchen, but it’s also great for those of us who enjoy simple and quick cooking.

This is one of those dishes that goes by many names. My mom calls it Enchilada Layer Pie, a friend of mine nicknamed it “Lasagnchilada” (the dinner name version of Brangelina or Bennifer), and we call it Enchilada Lasagna. Call it what you may, this dish is a simple way of making a delicious, savory lasagna using tortillas instead of noodles. Now that I’m thinking about it, “Lazy Lasagna” might be the best name for it!

Kids can get in on cutting the tortillas, layering the ingredients, and taste testing, of course. And when it comes down to it, that’s almost all the work.

Mini Cooks Enchilada Lasagna | Frock Files

Ingredients

1 lb. ground turkey
1 1/2 to 2 cups shredded cheese
1 (25 oz) jar pasta sauce
3 flour tortillas (we use Fiber One)
1/2 onion, chopped
1 tsp. minced garlic

Instructions

1. Use cooking spray to grease a large, deep frying pan and an 8 x 8″ baking pan. Set the baking pan aside. Heat the frying pan on medium. Once heated, add the ground turkey and onion, cooking until the turkey is cooked through and no longer pink. Drain off excess water, if necessary, then return to heat.

2. Incorporate the garlic into the turkey mixture, stirring until the garlic becomes aromatic, about 1 to 2 minutes. Stir in the pasta sauce until it’s heated through, about 3 to 5 minutes. Transfer to a large bowl.

Mini Cooks Enchilada Lasagna | Frock Files

3. Have the kids use scissors to cut one of the tortillas in half. Place one whole tortilla on the bottom of the pan, then overlap it with the half tortilla.

Mini Cooks Enchilada Lasagna | Frock Files

4. Spoon in a layer of the turkey mixture, then sprinkle cheese on top of it. Continue with one more level of tortilla, turkey mixture, and cheese.

Mini Cooks Enchilada Lasagna | Frock Files

5. Bake at 400 degrees for 25 to 30 minutes. Broil for another minute if you want the cheese to be a little crisp and golden.

Mini Cooks Enchilada Lasagna | Frock Files

Note: This recipe is incredibly flexible. Add in mushrooms, peppers, carrots, spinach, zucchini, or squash to get more veggies in. You can also substitute the turkey for ground beef or, on the other end of the spectrum, TVP.

P.S. New to Mini Cooks? Check out our breakfast, lunch, and snack ideas too!

Mini Chefs: A new miniseries about cooking with kids

Mini Cooks Do Lunch: Vegan Smoothie Fun!

Mini Cooks: Lunchtime Vegan Smoothie

Since we just got off of our juice fast, you’d think that I’d be sick of juices — but I’ve found that it’s the opposite! Juicing showed me just how great I can feel when my body is processing food easily, and now I find myself turning to juices and smoothies when I need to feel balanced again. I find that drinking smoothies for lunch helps me to stay full while avoiding that afternoon slump. And that means I avoid having another cup of coffee, which means I sleep better at night.

So when MJ proposed smoothies for lunch as the next part of our Mini Cooks series, I was already on board! MJ’s kids are so lucky to have a mom who thinks outside the box to incorporate humor and fun into each day. The kids have their own special holidays, breakfasts for dinner, and pun-ny surprises in their lunchboxes. Smoothies for lunch are one more way she’s helping her kids to enjoy something that’s great for them — these are just packed with nutrients!

Head on over to Pars Caeli for the recipe, and if you’re inspired to start cooking with your kids regularly, our Mini Cooks Pinterest board is packed with recipes for you and your little one.

P.S. The most fun breakfast + the most delicious pocket-sized snacks.

Mini Cooks Do Snacktime: Round Granola Bars

http://www.amazon.com/gp/product/B003ZDNKSS/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

Sometimes you outgrow your childhood traits, and sometimes they stick with you throughout your life. I, for one, have never outgrown my tendency to get really grumpy if I’m hungry. As my friend Brad pointed out, “Without food and without sleep, you are a different person completely.” He then told me that he hopes never to see me in that condition again. Ha! (In my defense, this was during a long L.A. layover after a red-eye. But still.)

To avoid getting hangry, I always try to carry a stash of snacks around with me — and this always comes in handy when I’m around kids! As our Mini Cooks series continues today, Sheri is showing us how to make a delicious snack that’s easy to pop into your bag when you’re on the go: round granola bars. Her cutie pie son Noah got in on the fun, too. So head on over to Donuts, Dresses and Dirt for some granola goodness!

P.S. A whole board full of recipes you can make with kids!

Mini Chefs: A new miniseries about cooking with kids

Mini Cooks Do Breakfast: Egg in a Basket

One of the very first things I ever learned to cook was an over easy egg. I wasn’t very good at it, but my dad kept trying to teach me — for years! I finally got the hang of it, moved to London, and learned how to make this Egg in a Basket dish, which had me hooked. It’s a simple little breakfast that will fuel your family through the morning, and it’s fun to make too!

Kids of all ages can get in on using cookie cutters to cut the hole in the bread, cracking the egg, pouring it into the “basket”, and sprinkling with salt and pepper. Older kids can handle everything from start to finish, including the exciting part: flipping the toast!

Mini Cooks Breakfast: Egg in a Basket // Frock Files

Ingredients:

1 slice of bread
1 egg
1 tablespoon mayonnaise
Cooking spray
Salt and pepper to taste

Instructions:

Mini Cooks Breakfast: Egg in a Basket // Frock Files

1. Heat a frying pan on medium to medium-high. While it’s heating, have your little one press a hole into the center of the bread using a cookie cutter. (Don’t discard the extra bread!)

Mini Cooks Breakfast: Egg in a Basket // Frock Files

2. Have your Mini Cook spread the mayonnaise generously on both sides of the bread. Using mayonnaise is a trick I use when grilling bread because it crisps nicely and tastes just like butter – and it’s easier to spread! Coat the frying pan with cooking spray and place the bread in the pan.

Mini Cooks Breakfast: Egg in a Basket // Frock Files

3. For kids who aren’t used to cracking eggs, have them crack the egg into a bowl first. That way any shells or broken yolks won’t be a problem – you can just start over. Once the egg is in the pan, it’s much more difficult! Pour the egg into the hole and sprinkle the toast with salt and pepper. Allow the egg to cook for 60 to 90 seconds.

Mini Cooks Breakfast: Egg in a Basket // Frock Files

4. Once the bottom is cooked and the whites look creamy, use your spatula to flip the toast over. This is a job for big kids or grown ups — little kids can take on the job of sprinkling salt and pepper again. Cook for another 30 to 60 seconds. Slide the toast onto a plate — breakfast is served!

I like to save the cut out part, which I’ll cover in raspberry jam as “dessert”! All meals should have one, don’t you think?

P.S. In case you missed it, here are MJ’s five best tips for cooking with kids!

Mini Chefs: A new miniseries about cooking with kids

Related Posts Plugin for WordPress, Blogger...