Saturday, May 29, 2010

Chocolate-Raspberry Pastries

by Claire (age 8) and Timo (age 4)

We like to make these tiny pastries when we have a craving for something sweet and fancy!

Pre-baked phyllo pastry shells (you can find these in the freezer section - just thaw and fill)
Bittersweet, semisweet, or milk chocolate (we like Ghiradelli bars)
Heavy cream, chilled
A little sugar and vanilla for the cream
Fresh raspberries or other berries

Arrange the pastry shells on a serving platter.

Melt the chocolate in a glass measuring cup in the microwave or in a little metal bowl set over a pan of simmering water (a "double boiler") on the stove. Make sure to have a grown-up help you with this!!

If you want to make homemade whipped cream, pour the chilled cream into a mixer bowl and add a little sugar and vanilla. 1 cup of cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla is a good ratio. Beat with a mixer until the cream thickens enough that you can pick it up with a spoon and it holds its shape. Store any unused whipped cream in the refrigerator. If you want to save some time, you can use canned whipped cream.

Fill the pastry shells with some melted chocolate. Let them cool. Top with little dollops of whipped cream and some berries. (For fun, Claire did the math and figured out how many berries would be needed to put 2 berries on each pastry they made!)

For something different, you can fill these pastry shells with any combination of pudding, caramel, or chocolate and top with fruit or other goodies...get creative with it! This is a quick and easy way to make a fancy-looking dessert for company, tea parties with your friends, and so on.

Berry Poppers


by Luke (age 6)

1 pint fresh raspberries
I pint fresh blueberries

Gently wash the berries and let them dry. Carefully slide one blueberry into each raspberry.

Arrange on a platter and eat!!

Friday, May 28, 2010

We Need Your Help

Recipes from kids aren't flying in :( but we still are hoping to collect 1000 recipes from 1000 kids across the world to send to Mrs. Obama. We hope she will use it in her Let's Move campaign as a giant blog of kids recipes. We think the recipe blog should be free and available to any kid that wants to learn to cook.

We need moms, chefs, kids, grandmas...anyone that like to cook to send us recipes for kids. Maybe we'll end up with 2000 recipes and only 1000 are from kids, but it will be the largest kids cookbook in the world!

Garrett Weber Gale is helping us out. Kirstie Alley retweeted our link for us. But we need more people. Come on! Don't you want to be part of it?!

Together, kids can change the world!

Saturday, May 1, 2010

Double Berry Smoothie

by Nicholas (age 7)

3-4 frozen organic strawberries
6-8 frozen organic blackberries
3-4 pieces of frozen organic mango
1 medium organic banana
1/2 cup rice milk or other milk
5-6 ice cubes

In a blender, blend up banana, rice milk, ice, and mango.
Pour into glass, only fill half the glass.
Into remaining mixture, add in the strawberries and blackberries and blend again.
Fill the glass to the top.
Garnish with berries!

Prehistoric Kale Crunchies

by Claire (age 10)

Organic dinosaur kale
Organic olive oil or coconut oil
Organic garlic salt
(Cookie sheet and parchment paper)

Preheat oven to 350 degrees. Wash the kale thoroughly and then cut off the stems. Dry the kale leaves and lay them out on the parchment paper. Lightly grease the kale leaves with the olive or coconut oil and sprinkle with garlic salt. Place try in oven and let cook for 10-12 minutes. When the timer is up, the kale should be green or light brown color. Let it cool or eat it while it's hot (but wait a few minutes so you don't burn your mouth).