Archive for the ‘Kids Cooking Party ideas’ Category

LET’ S CELEBRATE THE NEW YEAR! It’s the magical night all children dream about; the one night parents allow them to stay up until midnight to ring-in the New Year. Let the kids toast in this New Year with our festive Confetti Ice Cream Pops!

Confetti Ice Cream Pops

Makes 8


8 pieces, 1 1/2-inch soft-centered candy bars, like Milky Way or Snickers

1 pint vanilla ice cream or white chocolate ice cream, slightly softened

3/4 cups assorted-color candy confetti or confetti Nerds

Let’s Make the Pops!

  1. Insert a wooden Popsicle stick into one end of each candy bar and set aside.
  2. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup or use something  like one of these cool pop -makers. http://www.kidscookingshop.com/ice-cream-pop-mold.
  3.  Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
  4. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. May be stored covered in freezer up to 3 days.

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Jumping for Gingerbread Cookies!

It’s the holiday season and nothing tastes more like Christmas than making a fresh, spicy scented  batch of gingerbread cookies! The dough may be made up days ahead and kept covered in the refrigerator. It can be ready any time the kids are ready to bake and decorate. There are many different ways to use this recipe. Of course gingerbread men ( and ladies) are the classic, but this dough also works great for gingerbread house construction. Make smaller gingerbread men to adorn and embellish your favorite cupcakes to create the perfect holiday treat for kids’ parties and neighborhood gatherings. For more recipes and decorating tips and to see a beautiful image of our holiday gingerbread cupcakes go to our online shop at www.kidscookingshop.com .

If you are in Austin, check-out  our retail store – Kids Cook! on Far West Blvd. 512-346-3333  www.kidscookaustin.com and register for some of our creative holiday classes and workshops. You can also drop by anytime we are open ( M-S 10-5) and let your child create a Food Treat  at our exclusive Food Treat Activity Center…You never need to register…just walk-in anytime and enjoy a mini cooking lesson!

Gingerbread Cookie Cut-Outs


3/4 cup butter, softened

1/2 cup brown sugar, packed

1 egg

3/4 cup molasses

3 cups flour

1/4 teaspoon salt

2 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Powdered sugar for rolling out dough

Assorted candies and decorating sprinkles

Preheat oven to 350 degrees.

In a large bowl, combine butter, brown sugar, egg, and molasses.

Stir in dry ingredients and mix completely. Cover bowl and put in refrigerator for 2 to 3 hours or until needed and up to 1 week.

Take out small portions, about 1/4 cup or 1/2 cup, of the cookie dough, and roll out 1/4- to 1/2-inch thickness. Use powdered sugar instead of flour to roll out cookie dough. It won’t toughen cookies as flour does if too much is used.

Decorate cookies using candy and sprinkles.

Bake on a foil-lined cookie sheet sprayed with nonstick cooking spray for 8 to 12 minutes, depending on size of cookie.

Let cookies cool on cookie sheet for 5 minutes, then carefully remove. Cool another 10 minutes before using icing.

 You’ll jump for joy with every bite!

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Kids Cook! will open the doors to a unique kids cooking supplies store, food activity center and birthday party place on Monday, June 21 at 3742 Far West Blvd, Suite 111 across from the Murchison kickball fields.

Since establisihing Batter Up Kids in 1991, one of the first kids cooking schools in the nation, I am proud to be known as  America’s kids cooking expert, and am poised to get kid’s creating culinary masterpieces in a whole new way by opening our flagship location of Kids Cook! After 20 years of teaching children’s cooking classes, I have honed in on specific skills, techniques and recipes along with tips and tricks, which our trained staff will use in the kids’ food activity center at our Kids Cook! store. Rather than offer expensive, hour-long plus cooking classes that take precious time from already over-scheduled kids and families, the store will offer walk-in/no reservation, totally hands-on food activities and shorter 30 minues Saturday morning classes offereing a class for a different age range each Saturday.

For the walk-in food avtivities, children can come in the store during regular business hours without a reservation and will create either a Healthy Treat utilizing fresh fruits and veggies, or a clever Sweet Treat food craft, which could be a cupcake, cookie or some other sweet surprise. Registration -based Saturday morning classes will offer recipes for fresh seasonal foods and focus on specific seasons and holiday celebrations. Pricing will be affordable for all and the interactive food activities will make a great summer boredom buster, after-school snack, or something fun to do with the kids on the weekends.

 To complement the delicious cooking activities, Kids Cook! will also feature more than 400 cooking products specially suited for young cooks. Everything a young chef-in-the-making could need, from sous chef jackets and colorful aprons to silicone cake and candy molds and decorating tools, to cookbooks and more, will be available on the store shelves. So a young culinary student can walk out of Kids Cook! armed with all the tools necessary to become successful in the kitchen.

Along with the launch of Kids Cook!, we are also revamping our ever- popular cooking birthday parties that feature some of my best –selling kids recipes from the cookbooks I have authored. These celebrations have been the biggest part of our business through the years and rather than offer a party in a commercial kitchen atmosphere, Kids Cook! will host parties in our French country retail store to maintain the family-friendly feel.

Stop by and visit our new location  from now until June 30 and get a free cooking gift. For class times & themes, birthday party pricing and and food treats activities schedule, go to www.kidscookingshop.com.

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Easter is just around the corner, but kids don’t have to wait for the Easter Bunny to bring them treats – they can make their own with these egg-citing treats from children’s cooking eggs-pert Barbara Beery!

Children love the fun recipes and the whole family enjoys these tasty treats! Following are three holiday favorites that any child – with a little help from Mom or Dad – can make. They’re perfect for appetizers, classroom snacks, party platters, decoration or even the main course.



Makes 10 -12 muffins

 Check Out The Ingredients List:

1 cup all purpose flour

3/4 cup stone ground cornmeal

1/2 cup light brown or turbinado sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

2 cups chopped fresh strawberries or whole raspberries

1- 8 ounce container low fat strawberry or raspberry yogurt

1/4 cup melted butter

1 egg

 Get It Together:

 1-12 count muffin pan or egg shaped muffin pan

1 9×13 inch sheet pan

12 muffin liners (for regular shaped muffin tin only) sprayed inside with non-stick spray

Small Ladle or circular ice cream scoop


Wooden spoon

Large mixing bowl

Hot pad

Let’s Get Cooking!

Preheat oven to 350 degrees.

1. Place muffin pan filled with prepared muffin cup liners on sheet pan.

2. In a large bowl combine flour, cornmeal, sugar, baking powder, salt, and cinnamon.

3. Add yogurt, melted butter, egg and vanilla to dry ingredients. Mix well with wooden spoon, making sure to incorporate all of the wet and dry ingredients together. Fold in chopped strawberries or whole raspberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.

4. Place in oven and bake for 25 minutes or until light golden brown. Remove from oven and cool for 5 minutes before removing from pan.


Serves 6

 Check Out The Ingredients List:

 6 large eggs

6 slices deli ham, thinly sliced

Pinch of nutmeg

Salt and pepper, to taste

 Get It Together:

1 6- cup muffin pan or 6  2-3 inch ramekins or custard cups sprayed  with non stick spray


Sheet pan

 Let’s Get Cooking!

Pre heat oven to 425 degrees

1. Take each piece of ham and cut it into a circle slightly larger than the size of the baking dish being used for the ham basket. Place one circular cut piece of ham into each muffin cup or baking dish making sure to push it down in the center to fit inside the space.  Place muffin pan or baking dishes on sheet pan.

2. Break one egg into the middle of each ham basket and lightly sprinkle with salt, pepper, and pinch of nutmeg. Bake for 7-9 minutes. Take out of oven and cool 2-3 minutes before removing the ham baskets from the muffin cups or baking dishes. Serve immediately.

 You may use pipe cleaners or non-poisonous strips of decorative grass to form handles for each “ham basket”.


Check Out The Ingredients List:

Any combination of:

Shelled sunflower seeds





Soy nuts

Dried cranberries

Dried blueberries

Dried apples

Dried peaches

Flaked coconut

Mini white or pastel marshmallows

Mini chocolate chips

Mini pretzels

 Get It Together:

 1 very large bowl

1 set of measuring cups

Storage container for trail mix

 Let’s Get Cooking!

1. Combine 1/4 -1/2 cup of any combination of nuts, fruits, and salty or sweet ingredients in large bowl. Toss to blend. Store trail mix in an airtight container or large zip close plastic bag.

 Get hopping and fill plastic Easter eggs with trail mix for a healthy hunt on Easter morning!

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Kids at home for Spring Break? Looking for some delicious fun at home to occupy the day? Look no further than your own kitchen! Over the next weeks, Spring Break will be taking place all around the country. Take advantage of time together at home and start baking -up some sweet memories.

Today’s theme is Cookies. Every day in our Batter Up Kids Spring Break Cooking Camps we have a different theme for our baking and cooking classes. The entire cooking camp this year is centered around traveling to different cities…even if the city is fictional such as our “Cookie City” theme is today. There’s lots of fun and festivity in our classes and kids walk away with good eats and sweet memories. Here are our 3 recipes for the day!




1 gift jar makes 12 brownies

Ingredients List

 1/3 cup unsweetened cocoa powder

2/3 cups sugar

1/2 cup mini semisweet chocolate chips

1 cup mini candy-coated chocolate M&M’s

2/3 cup firmly packed brown sugar

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

Let’s Start Creating!

1. Spoon cocoa powder into bottom of glass jar. Top with granulated sugar. Add chocolate chips to jar, forming an even layer.
2. Spoon 1/2 cup candy-coated baking bits over the chocolate chips. Add brown sugar; pack down lightly with a spoon. Top the brown sugar with flour. Sprinkle salt onto flour.
3. Wrap the remaining M&M’s in plastic wrap and add to the jar. Seal jar tightly with the lid.

Write the following instructions on the index card and attach to the jar with ribbon:

Baking Instructions for Brownies


Preheat oven to 350 degrees F

1. Grease 9-inch square baking pan. Remove packet of M&M’s and reserve.
2. In a 2-cup glass measure, pour 2/3 cup vegetable oil; stir in 3 eggs and 1 teaspoon vanilla extract.3. In a large bowl, empty contents of jar and stir together. Pour in oil mixture and stir until well moistened.
4. Spread into prepared pan. Sprinkle with reserved baking bits. Bake for 30 minutes.Remove brownies from oven and cool 10 minutes, cut into 12 squares and serve with a big glass of ice cold milk!

Groovy Granola Bars

Makes 24 bars


4 1/2 cups old-fashioned rolled oats (not instant)

1 cup all-purpose flour (or ½ cup whole wheat flour and ½ cup all-purpose flour) 

1/3 cup packed brown sugar (light or dark)

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

2 teaspoons vanilla

2/3 cup butter (not margarine) softened

3/4 cup honey

1 cup dried raisins, cranberries, blueberries, or apples

½ cup sunflower seeds, almonds, or other nuts

Let’s Start Baking!

1. Preheat oven to 325 degrees F. Line a 9×13 inch baking pan with foil and spray with cooking spray

2. In a large mixing bowl, combine all of the ingredients except the dried fruit and nuts. Mix well with an electric mixer until all ingredients are incorporated.

3. Get your muscles ready. This stuff is thick! Stir in the fruit and nuts until they are mixed into the oatmeal dough. Scoop out dough and press into a 9 x 13 inch baking pan.

4. Bake for 20 to 25 minutes or until golden brown. Cool in pan for 10 minutes.

5. Lift foil on the sides to remove the entire batch from the pan.

6. Cut into bars and cool another 10 minutes before removing cut bars from foil. Store in an air-tight container or individually wrap each one in plastic wrap so they’re ready to go when you are!

 Kid-friendly kitchen tips:

1. If working with a group of kids have each child measure and pour in a different ingredient.

2. Let kids sample the dried fruits as they add to the mix and if possible have the same fruits available for them to try samples of the fresh fruits compared to the dried fruit.

3. Discuss how fruits are dried and why they are dried (they keep longer and often have a higher nutrient value than fresh fruits!)

Fancy Fortune Cookies

Makes 12 fortune cookies


12 (2-inch) pieces of paper for fortunes

1 package refrigerated pie crusts

2 to 3 tablespoons cornstarch sprinkled on work area

1 tablespoon water

Colored decorating sugars, each one in a small saucer

Let’s Get Baking!

Preheat oven to 350 degrees. Line sheet pans with foil and spray with cooking spray.

1. Write a note of good fortune or draw little symbols (a sun, moon, heart, flower, and so on) on each piece of paper approximately 1/1/2 -2 in length with a pen or nontoxic marker.

2. Unfold 1 pie crust at a time and place on work area. Turn over crust to dust both sides with cornstarch. Flatten and smooth out wrinkles with rolling pin. With a 3-inch round cookie cutter, cut out 4 to 6 circles per pie crust. You may re-roll scraps if you wish.

3. Put 1 fortune in the center of each circle and fold in half. Then fold the semi-circle in half.

4. Brush each fortune cookie with a little water to moisten. Dip one side of each cookie into a colored sugar and place on cookie sheet, sugar side up. Place cookies 2 inches apart.

5. Bake for 15 to 20 minutes or until lightly browned.

Carefully take from oven and cool 5 minutes before removing from pan.

Good fortune is coming your way!

 Kids-Friendly Kitchen Tips:

1. Make sure the pie crusts are well-chilled.

2. Construction paper and computer both work for the fortune paper…neither will burn.

3. You can also cut –out a free hand large circle (6-8 inches in diameter) and make a GIANT Fortune cookie!

4. Melt white or chocolate candy coating or use canned icing and dip one end into the coating or icing and decorate with sprinkles instead of dipping in colored sugars before baking.

 An easy cookie for even the youngest child, but sophisticated enough for teenagers.

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From the SPA PRINCESS COOKBOOK! Here are  4 easy-to-make recipes; some edible; some not! With Spring Break around the corner, why not plan an at home Spa Day for the girls. Let the kids make their own delicious treats to eat and to treat their bodies with all-natural and healthy ingredients.   http://kidscookingshop.com/spa-princess-cookbook 

Spa-te-da Limeade

Serves 10-12


3/4 cup lime juice

1 cup sugar

2 liters lemon lime soda, chilled

1/2 cup maraschino cherry juice or Grenadine syrup

1 teaspoon vanilla extract


8 maraschino cherries with stems

2 limes, sliced into 8 slices

Let’s start mixing!

1)     In a pinch bowl, combine lime juice and sugar. Stir to blend and completely dissolve sugar.

2)     Stir in soda and cherry juice or grenadine syrup, and vanilla extract. Add 3-4 cups of crushed ice and serve immediately

3)     Garnish each serving with a maraschino cherry and a lime slice.

Spa-te-da- Delicious! 

Spa Princess Fondue

Serves 4-6


1/2 cup whole milk
2-3 tablespoons raspberry jam
6 ounces cream cheese, room temperature
1/8 teaspoon (pinch) of salt
1 cup white chocolate chips
Assorted fondue “dippers”- strawberries, sliced bananas, fresh pineapple spears, pound cake cubes, cookies, meringues, large marshmallows, pretzels

Let’s Start Dipping!

1)     Combine milk and raspberry jam in medium saucepan. Cook over low heat and whisk to 1 minute to blend and warm ingredients.

2)     Add cream cheese and salt. Stir to blend and cook one more minute.  

3)     Add white chocolate chips. Mixture will clump at first but as the chocolate chips begin to melt, it will become creamy and shiny.

4)     Remove from heat at this point and transfer fondue to a ceramic fondue pot and keep warm over a fondue burner. Serve with assorted “dippers”.

Spa Princess Fondue is fun to do!

Twinkle Toes and Fancy Fingers Cookies

Makes 36 cookies


1/2 cup (1 stick) butter, room temperature

3/4 cup sugar

1 egg

2 teaspoons vanilla

2 cups flour

1/2 teaspoon baking soda

1/1/2 teaspoon salt

Frosting and Decorating

3 tablespoons meringue powder

2 cups confectioners’ sugar

1/4 cup warm water

1 teaspoon vanilla

1/4 teaspoon strawberry extract

Assorted paste or gel food colorings

Assorted sprinkles, candies, and sugars

Let’s Start Baking!

Preheat oven to 375 degrees, line 2 sheet pans with foil, and spray with cooking spray. Set aside.

1) Cream butter in a large mixing bowl: add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.

2) Combine flour, soda, and salt in a separate bowl. Add to creamed mixture, blending well.

3) Divide dough half. Roll each portion to ¼ inch thickness on lightly powdered sugar-covered work area. Cut with hand and foot-shaped cookie cutters.

4) Place cookies 2 inches apart on prepared sheet pans. Bake for 8 to 10 minutes, until just a hint of light brown appears.

5) Remove from oven and cool on sheet pans for 5 minutes; remove to wire racks to cool for another 15 minutes before frosting.

Let’s Start Frosting and Decorating!

1) Combine meringue powder, confectioners’ sugar, warm water, and vanilla and strawberry extracts in a medium mixing bowl.

2) Start–off on low speed with an electric mixer until ingredients are combined. Beat on high speed with an electric mixer for 2-3 minutes.

3) Divide in separate bowls and add desired food colorings.

4) Decorate feet and hand cookies with candies to create painted fingernails and toenails.

Watch out for that foot in your mouth!

Sweet Princess Sugar Scrub Non-Edible

Makes about 1 ½ cups

1 cup granulated sugar
1/4 cup honey

1 teaspoon vanilla

½ teaspoon almond extract

Small amount of pink paste food coloring

Let’s Start Mixing!

1) Stir the sugar, honey, vanilla, and almond extract together in a medium mixing bowl. Dip the end of a toothpick into the paste food coloring and add to mixture and stir to blend.  

2) Use a tablespoon or two of sugar scrub on your feet and hands smooth and soothe. Rinse well with warm water and apply your favorite lotion.

A sweet treat for you hands and feet!


Pink Lemonade Lip Shimmer

Makes one portion


2 tablespoons vegetable shortening

1 tablespoon pink lemonade drink mix

Let’s Start Stirring!

1) Stir shortening and pink lemonade together in a small microwave-safe container until smooth.

2) Place container in the microwave and heat for 15 seconds. Stir and heat another 10-15 seconds until mixture turns into a liquid.

3) Remove from microwave and cool 5 minutes.

4) Pour into the jar. Chill in refrigerator at least 30 minutes to solidify.

A lip-smacking glimmer for your lips!

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She can bake a cherry pie “quick as a cat can wink it’s eye” with these super easy, mini-sized, kid-pleasing fresh cherry tarts! Get cooking in style with an adorable little cherry blossom printed apron http://kidscookingshop.com/print-apron-cherry-blossom or a red and gold snappy-striped apron http://kidscookingshop.com/apron-yipes-stripes.All at Kids Cooking Shop!

Kids Recipe President’s Day-Fresh Cherry Tarts


Makes 8 individual tarts

8 pre-made individual graham cracker crusts

6 ounces cream cheese or mascarpone, room temperature

1 teaspoon pure vanilla extract

¼ cup

3/4 cup heavy cream

1 pound fresh sweet cherries, such as Bing, pitted and halved

2 tablespoons seedless raspberry jam

1 teaspoon fresh orange juice

Let’s Make Tarts!

  1. In a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Slowly add cream, and beat until combined. With a spatula equally divide the cream cheese mixture between the 8 tarts crusts and spread mixture across the bottom crust of each one. Divide cherries equally and Scatter on top of each tart. Set aside while preparing glaze.
  2. In a small saucepan, combine jam and 1 teaspoon fresh orange juice; heat over low until liquefied, about 2 minutes. Using a pastry brush, brush cherries gently with glaze. Refrigerate tarts for one hour before serving.
  3. Garnish with whipped cream and more fresh cherries.

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