Cooking with Kids

AllCooking with kids

Kale Quiche Kids Will Eat (and Love)

July 24, 2015

About Us

Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.

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Homeschool update: I put Scarlett into the advanced, fast tracked class and she’s graduating today. Tomorrow officially starts our summer vacation. Our graduation party tonight includes these Sheet Pan Chicken Tacos, water and licorice because that’s what we’ve got here in quarantine. Congratulations to all the other graduates including our cats Plum and Harry. #schoolsout #done #stayhome #plankthecurve #thankyoutoallhealthcareprofessionals

Instagram post 2271935869827276423_1946175648 $I’m reposting this recipe for Mini Peanut Butter S’mores Cups again because I want you to see them differently. If you’re a parent who thinks they need to be a hero and homeschool, please remember you are already a hero. You are your family’s essential worker, and you save the day every single day in a 100 different ways. This is a tiny moment in a very long life of your children’s education, and because you’re already super mom, when this is all over, you’ll make sure educators know how to help. In the meantime, if you want them to continue some learning, make it fun and bake. This recipe has everything. The ingredients run the gamut of a full cup to 1/4 teaspoon. Talk about fractions. Count out the marshmallows, talk about cutting them into thirds. Get them reading you the ingredients. These gooey cups bake, cool and then bake again for certain time increments so talk about time including seconds, minutes and hours. Sing a clean-up song for music appreciation and be sure to dance while you’re doing it. And, finally, count how many peanut buttery cups you can fit in your belly. You’ve got this, friends. Stay home. Be safe. And enjoy your time as a family. From our kitchen to yours, SPC ❤️ full #recipe in previous post. 👉🏻 . #momlife #mommyproblems #homeschool #homeschooling #smores #baking #kidsofinstagram #f52grams #kitchn #feedfeed #buzzfeast @williamssonoma #motherhood #motherhoodthroughinstagram #familyfood #kidsbaking #realsimple #imsomartha #huffposttaste #huffpostlifestyle$

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These Mini Peanut Butter S’mores Cups are for parents who need a project for their kids, and a bite of something delicious to sooth their own souls. This recipe is stupid easy and bakes fast so there is no “are they done yet?” which, at this point, could be the straw that breaks the camel’s back. If you close your eyes and bite into one, it almost feels like you’re eating a gooey, warm smore outside on a summer night surrounded by friends. Almost. #recipe 👇🏻
PSA: please do not hoard marshmallows. Allow other parents relief.
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Mini Peanut Butter S’mores Cups
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/4 cup graham cracker crumbs
1 cup spelt flour
1/2 tsp baking powder
1/4 tsp salt
12 teaspoons peanut butter
6 marshmallow, cut lengthwise into thirds
1/4 cup shaved dark chocolate
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Preheat oven to 350 degrees and spray a mini muffin pan with cooking spray.
In larger bowl, using an electric mixer, blend the butter, sugar and brown sugar until creamy. Add the egg and vanilla extract. Mix well.
In a medium size bowl, whisk graham cracker crumbs, spelt flour, baking powder and salt.
Scoop dough filling each mini muffin tin to the top and pressing down so it’s even.
Bake for 8 -10 minutes. Remove from the oven and, while still hot and soft, press the back of a tablespoon into the dough in each muffin tin to create a well for the peanut butter. Drop a teaspoon of peanut butter into the pit and place a marshmallow piece on top. Sprinkle marshmallows with chocolate shavings. Place back in the oven to allow marshmallows to brown and chocolate to melt, about 4 minutes. Allow to cool in the pan for about 10 minutes and then enjoy.
#food #baking #familyfood #kidsbaking #momlife #mommyproblems #kidsbakingprojects @williamssonoma #foodblogfeed @foodblogfeed #kitchn #f52grams #smores #buzzfeast #realsimple #huffposttaste #imsomartha #chocolate #peanutbutter #feedfeedbaking

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It’s not a crazy green baked confection, it’s just some tagliatelle with peas and mint. However, it uses pantry staples, is silly easy and deliciously creamy and light. In these days, keeping it simple feels like the thing to do. Happy St Patrick’s Day, everyone. Be well and safe.

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Happy #piday2020 or hand pie day or just eat pie because we deserve it.
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#piday #pie #food #foodie #handpies #pies #huffposttaste #f52grams #kitchn #buzzfeast #foodblogfeed @foodblogfeed #realsimple

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Can Pumpkin Chocolate Chip Cookies qualify as dinner? Asking for a mom friend. #recipe below because who has time to click a link when you need to get dinner on the table. 😉
Pumpkin Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup pumpkin puree
1 1/2 cups spelt flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup mini semi-sweet chocolate chips
Method
In a medium bowl, whisk melted butter, brown sugar, and granulated sugar together until lumps remain. Whisk in the vanilla and pumpkin purée until smooth. Set aside.
In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. Pour the wet ingredients into the dry ingredients and mix together. Fold in 1/2 cup mini semi-sweet chocolate chips. For best results, cover the dough and chill for 30 minutes.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1.5 Tablespoons each. Gently flatten the tops of the dough with the back of your tablespoon.
Bake for 10-12 minutes, or until the edges look crisp. Cool cookies on the baking sheets for 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container for one week.
#cookie #cookies #chocolate #momlife #mommyproblems #baking @williamssonoma #buzzfeast #thekitchn #f52grams #realsimple #imsomartha #chocolatechips

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Our protein pancakes made with cottage cheese which gives them maximum fluffiness, look so cute in @avivawittenberg daughter’s lunch. A wildly popular recipe from our book #theschoolyearsurvivalcookbook. Just ask @mscmommylife. You can also grab the #recipe on our website so you can make a double batch on the weekend and use for lunches next week. Take that, school lunch!

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I read a quote today that said “If you wait long enough to make dinner, everyone will just eat cereal. It’s science.” Obviously they never met my family. If your family can out-wait you any night of the week like mine, then just make this Potato Chip Garlic Chicken. It’s only 30 minutes before it hits the table, and you’re not mad you had to make it.

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