Baking With Kids

Messy screen-free fun for toddlers with the added bonus of baked goods!

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Benefits

In an attempt to keep the kids happy and quiet I’ve found we spend at least an hour a day in the kitchen. If its not baking its another form of messy play or splashing about with the sink.

At best baking with kids is a stimulating and diverting screen free activity which encourages sensory development and aids knowledge of cause and effect, increases curiosity and is an all round brilliant way to enhance cognitive skills.

At worst its a really messy way to enjoy something yummy- so its win win

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Easter Egg Fudge! 🐣🐇🥚🎉🍫 It's a cheeky throwback to last years homemade creamy vanilla fudge loaded with Cadbury dairy milk eggs, candy carrots and sprinkles 😍 as if Easter needed more sugar 🤷‍♀️ but making fudge is an egg-selent way to use up any leftover Easter treats! Our recipe for classic fudge is on the blog, link in bio 😀

Easter Egg (and odd-shapes) Macarons 🥚🥚🥚🐇🐣🍭🎉 It's pretty tricky trying to make oval macarons freehand when your 33 and near impossible when you're 4 so I'm hoping you'll overlook the randomness of these macarons. We made them as per the recipe below and decorated with some Easter sprinkles and edible pens 😊 Whisk 2 egg whites until white and able to hold a shape when whisk is lifted, gradually whisk in 75g caster sugar (see video left) and blob of food colour paste of your choice (try to avoid liquid colours here) Mix 100g ground almonds with 150g icing sugar to work out any lumps. Stir this mixture into the eggs until you have a thick runny mixture. Pipe onto 2 lined baking sheets and sit for 45 minutes or until the tops have filmed over. Bake at 140°C for 10-15 minutes or until they lift up cleanly from the sheet. We sandwiched these with good old fashioned vanilla buttercream!

So long Sardinia 🍦🍦🍦 It's been a brilliant few days celebrating my mother's 60th birthday with fantastic company in sunny Sardinia. We ate ridiculous amounts of bread cheese and pasta, drank even more ridiculous amounts of wine, and laughed till we cried! After 3 nights away though I'm so excited to be heading home to 3 days worth of cuddles from my little loves 😍 Thanks for bearing with me through this brief hiatus, we'll be back in the kitchen with some Easter treats asap 😊

Vegan Banoffee Crunch Pie 🍌🥧🌱 What's better than a banoffee pie? A banoffee pie with salted pretzel crunch! This is the second part of our collaboration with @indiebaysnacks and even though it is possibly (definitely) less healthy than our first recipe, it is 100% vegan so there is some virtue there 😂. Crisp shortcrust pastry, rich toffee sauce, plenty of fresh banana, whipped coconut cream, more toffee sauce and a salted pretzel topping! Full recipe is now on the blog now - link in bio 😍

Cremè Egg Doughnuts 🍫🥚🍩🍩🍩 Well we were healthy yesterday so everything in moderation right? What could be better than a Cadbury Creme egg? A Creme Egg doughnut of course! These baked doughnuts are also topped with icing and chocolate so they are definitely a proper treat but still easy enough to make with the kids at home! Recipe is on the blog now! Link in the normal place in our profile 😍

Froggy Stuffed Peppers 🐸🐸🐸 Slight interruption to the usual cakiness with these extremely healthy frog peppers. We've collaborated with @indiebaysnacks and their yummy pretzel bites on a couple of recipes and first up are these virtuous, vegan stuffed frogs. Trim 2 peppers into rough froggy shapes (see video on IGTV), dice the remaining pepper and pop onto a roasting tray with your frog shapes. Bake for 20 minutes at 180°C. In the meantime sautee 300g cooked rice with a chopped onion, 2 cloves garlic and 2 chopped carrots. Add the roasted pepper off cuts and season to taste. Pop heaped spoonfuls of rice into a plate and top with the frog shapes. Stick two pretzel bites on for eyes (we used a bit of peanut butter) and Bob (or Kermit's) your uncle! Froggy stuffed peppers with a pretzel crunch 🐸😂