Here at California Home Goods, we believe that the fondest memories at home are made in the kitchen. And because we have just celebrated National Sons and Daughters Day last August 10, allow us to inspire you to make more fond memories with your children.
It doesn’t really matter whether your kids cooking skills are just like that of a Junior MasterChef or they simply love seeing you cook their favorite dishes. What’s important is that you take every opportunity to bond with them for as long as you can. Besides, food is more fun and exciting when you help make it, right?
So we’ve collected some of our favorite fun recipes kids can make (and eat) with you:
Healthy Cheese Crackers
Whose kid doesn’t love those boxed cheese crackers? For the younger sons and daughters, allow them to measure the ingredients. But for the bigger kids, you may let them put the ingredients in the food processor and even help you roll out the dough.
1 large egg, separated
1 tablespoon cider vinegar
1 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon turmeric
6 tablespoons unsalted butter, cut into small pieces
1/2 cup shredded Cheddar
1/2 cup grated Parmesan
Whisk together the egg white, vinegar and 3 tablespoons of water in a small bowl; set aside. Refrigerate the egg yolk in a small bowl, covered, until ready to use. Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the butter, Cheddar and Parmesan, and pulse until the butter is completely broken up. Pour in the egg white mixture, and pulse until the dough comes together in a ball. (It's okay if it's a little wet.)
Place the dough on a large piece of plastic wrap, and pat it into a 1/2-inch-thick square. Wrap it up, and refrigerate to chill and firm up the dough, about 1 hour.
Position 2 oven racks at the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Chocolate Chip Cookie Cake
Ready your glass milk bottles because this show-stopping dessert will definitely require you to sit down and round the table for some quality bonding time with your sons and daughters. Don’t worry, with a total prep time of 30-40 minutes, your little kids won’t really be anxious while waiting for this amazing treat!
3 16.5-oz. logs chocolate chip cookie dough
2 c. butter, room temperature
6 c. powdered sugar
2 tsp. vanilla extract
1/4 c. milk
Pinch kosher salt
Preheat oven to 350°. Line 3 large baking sheets with parchment paper. Divide each log of cookie dough into 2 balls. On each baking sheet, place two cookie dough balls and flatten them into big discs.
Bake for 15-20 minutes until golden and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 15 minutes on baking sheet then transfer on a cooling rack to cool completely.
Meanwhile, make frosting: In a large bowl, combine butter, powdered sugar, vanilla, and salt. Beat until light and fluffy. Gradually add milk until you reach your desired consistency.
Assemble cake: On a cake stand, or large serving dish, apply a very thin layer of frosting then place the first cookie layer on top. Apply a thin layer of frosting on top of the cookie and top with another cookie layer. Repeat with remaining cookies and frosting
Buttermilk Crunchy Chicken Fingers
Are your kids die-hard fans of anything fried chicken? To save them from unhealthy fastfood takeouts and grocery-bought pre-made chicken nuggets, you can show them how they can easily make their favorite food at home. These chicken fingers are perfect for kids to devour at any time of the day.If your child is too young to understand the importance of food safety, let them take over mixing duties. You can handle the raw chicken yourself.
2 1/2 pounds chicken tenders or 4 boneless, skinless whole chicken breasts, trimmed, cut into thick fingers
1 cup all-purpose flour
Salt and pepper
1 cup buttermilk
3 large eggs, lightly beaten
3 cups panko
Vegetable oil, for frying
Pat chicken pieces dry with paper towels. Combine flour, 1 tsp. salt and 1/2 tsp. pepper in a large shallow bowl; mix well. In a separate dish, whisk together buttermilk and eggs. Place panko in a third bowl.
Fill a large pot with a 2-inch-deep layer of vegetable oil. Clip a deep-fry or candy thermometer to side of pot (be sure it doesn't touch the bottom). Set over medium-high heat until oil temperature reaches 350°F.
Working with a few at a time, roll chicken pieces in flour mixture until thoroughly coated. Shake off any excess, then dip in buttermilk mixture. Shake off excess and transfer to dish with crumbs. Turn until completely coated. Place in a single layer on a baking sheet.
Working in batches, cook chicken pieces, a few at a time, in hot oil until golden brown and cooked through (cut into 1 to make sure), about 5 minutes, turning once or twice. Drain on paper towels and season with salt and pepper. Repeat with remaining chicken, bringing oil temperature back to 350ºF between batches.
No-Bake Cheerios Snack Bars
These fast, easy, bars cost just a fraction of store-bought bars to make, they’re healthier, and they’ve got fun, bright colors. Simply because of that, your sons and daughters, no matter what their ages are, will surely love making and munching on these. What’s even better is that this recipe is very flexible--you may easily use what you have on hand. Just like any dried fruit, nut, or seed can be substituted.
1/4 cup creamy unsalted butter (half of one stick)
1/4 cup honey (light-colored corn syrup may be substituted and will keep the bars firmer at room temp than using honey)
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
3 cups Honey Nut Cheerios (or similar storebrand cereal; plain Cheerios may be substituted for a less sweet bar)
1 cup raisins, optional (1 cup honey-roasted peanuts, 1 cup chopped almonds, or 1 cup trail mix may be substituted)
about 1/2 cup colorful chocolate-covered sunflower seeds
pinch sea salt or Kosher salt for sprinkling, optional
Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt. Stop to stir. Mixture will be on the granular side, this is okay.
Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, mixture will become quite bubbly and foamy; use caution when removing from micro because this is boiling hot caramel and can cause burns.
Stir in vanilla using caution because mixture could bubble up. Stir in the cereal. Stir in the optional raisins (or nuts). Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top. Optionally, sprinkle evenly with sunflower seeds and salt (salt cuts some of the sweetness).
Cover pan with a sheet of foil (to prevent fridge smells), and place the pan in the fridge to set up for at least 2 to 3 hours, or overnight, or until bars are completely set before lifting out with foil overhang, slicing, and serving. Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. We recommend storing them in the fridge rather than room temp because they soften and get loose.