Kids Will Love Making These Easy Sweet Dish Recipes On A Slow Sunday Afternoon

Getting kids into the kitchen is essential to teach them an important life skill. But there are ways to make the learning process fun for them, so that it doesn't feel like a chore to them. It can be a way of creating lasting memories with them and instilling confidence in them so they can easily navigate their way around the kitchen. A fun place to start is by making fun basic cake recipes and desserts with them. They're learning, and at the end of it, they have a delicious treat on their hands.

Chocolate bark

One of the easiest desserts to make with kids is chocolate bark. Let them get creative with toppings and encourage them to create patterns.

Ingredients:

(for one large oven tray):

• 500 gms dark chocolate
• Toppings:
  • Nuts
  • Seeds
  • nut butter
  • dried fruit
  • shredded coconut or coconut flakes
  • cacao nibs
  • Granola
  • lemon or orange zest
  • cookie crumbs
  • a pinch of dried chilli flakes or pink Himalayan salt

Directions:

• Break or cut the chocolate into small pieces.
• Melt the chocolate in a bowl over a pot of warm water while stirring regularly.
• Line a baking tray with baking paper and pour the melted chocolate into a thin layer. A thin chocolate bark will be more attractive and easier to break and eat. Make sure to use a tray or dish that will fit in your fridge. Spread evenly using a spatula.
• Add your toppings while the chocolate is still soft, and get creative.
• Once you or your kids are done, transfer to the fridge or freezer (if using nut butter) and allow to cool for a couple of hours.
• When completely set, break it up into pieces. Enjoy!

Crispy rice treats

Another fun dessert to make with kids is rice crispy treats, a perfect treat for kids to shape and one that can be enjoyed by kids of all ages.

Ingredients:

• 170 gm unsalted butter
• 566 gm mini marshmallows
• 1/2 teaspoon pure vanilla extract
• pinch of salt
• 270 g crispy rice cereal

Directions:

• Line a baking pan with parchment paper and lightly grease it. Set aside.
• Melt the butter on medium heat in a pot.
• Once the butter has melted, add the marshmallows. Stir well until the marshmallows are completely melted.
• Then remove from heat and immediately add the vanilla extract and salt.
• Next, fold in the cereal. Ensure that each piece of cereal is thoroughly coated with the marshmallow mixture.
• Now transfer the mixture to the pan. Use a lightly greased rubber spatula to gently spread the mixture in the pan. Gently press the mixture down into the base of the pan. Don’t use too much force, just lightly press until the mixture is secure in the pan.
• Let it set for an hour at room temperature, and longer if needed.
• Next, remove the rice krispie treats from the pan by lifting the edges of the parchment paper and cut the slab into squares.
• Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.

Chocolate chip cookies

Another dessert, an absolute classic, is chocolate chip cookies. They are always a hit with kids. Involve them in the dough making process and teach them to enjoy the warm aroma of baking cookies.

Ingredients:

• 280 gm all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 170 gm unsalted butter
• 150 gm packed light or dark brown sugar
• 100 gm granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 225 gm semi-sweet chocolate chips or chocolate chunks

Directions:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In another bowl whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
• Then whisk in the egg and egg yolk.
• Finally, whisk in the vanilla extract. The mixture will be thin.
• Now, pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy.
• Fold in the chocolate chips.
• Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
• Then take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat the oven to 325°F (163°C).
• Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• Take a handful of dough and roll it into a ball until all the dough is used up. Place the balls of dough onto the cookie sheet.
• Bake for 12–13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes.
• Meanwhile, press more chocolate chips into the tops of the warm cookies.
• After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh when covered at room temperature for up to 1 week.