The days are long or short, and children have plenty of free time. Paradoxically, this freedom clashes with their impatience with the activities offered!
Are you worried about how to occupy your Tiny chefs during the long vacation without any hassle? Need to strengthen family ties and create unforgettable memories? What if you cook together in such a short time?
It is an educational activity because it is funny and enriching, which allows children to develop their creativity, their motor skills, and their sense of taste. Furthermore, you can transmit important values such as the importance of patience and perseverance, teamwork and collaboration, self-confidence and autonomy, creativity and imagination, and respect for food and the environment.
Today, we are going to turn your kitchen into a real laboratory. We offer Simple and Quick dessert recipes, but fun. Some desserts are best enjoyed in the moment, while others require patience. You will be able to have a pleasant time at home. Let’s take advantage of the ingredients available in your kitchen. Let your children choose! From cakes to biscuits, creams or ice creams, fruit or chocolate, with my detailed recipes, my instructions, and your help, they can become little star chefs and make their first or next dessert.
Children, put on your aprons, prepare your taste buds, and use your spatulas! You are the one who will take control of the kitchen! So, are you ready to take on the challenge with SavorSpot? Do not forget. The fourth dessert is a gem, you will love it. Believe me!
Orange and Lemon Peel Candy
The second recipe that I suggest are candies that we all loved, but that we are used to buying. Even though we know very well that they contain artificial ingredients, preservatives, artificial colors and flavors. Today, I present to you homemade and natural candies with ingredients that we all have at home, orange and lemon. It’s candy that can be prepared in the blink of an eye.
Combines freshness and sweetness for a unique taste experience. The natural acidity of candied peels creates a perfect balance of sweetness and tanginess. While having a slightly crunchy texture that adds a touch of pleasure to every bite taken by you or your children.
Orange and Lemon Peel Candy
Equipment
- Pan
- Strainer
- Grid
Ingredients
- 6 lemon zest, cut into 1⁄4-inch strips
- 4 orange peels, cut into 1⁄4-inch strips
- 2 cups of white sugar
- 1 cup of water1⁄3 cup white sugar
Instructions
Blanch the zests:
- In a large saucepan, add the zest and cover with water.
- Bring to a boil over high heat and boil for 20 minutes.Drain and reserve.
Prepare the syrup:
- In a medium saucepan, combine 2 cups sugar and 1 cup water.
- Bring to the boil and cook until a small amount of syrup, dropped into cold water, forms a soft thread.
Confide the zest:
- Add the zest to the syrup and mix well.
- Reduce heat and simmer for 5 minutes, stirring frequently. Drain the zest.
Coat and dry:
- Roll the zests, a few at a time, in the remaining sugar.
- Place the zest on a rack and let dry for several hours.
Store:
- Store the candied zest in an airtight container.
Notes
- You can add spices, such as cinnamon or vanilla, to the syrup to flavor the zest.
- The candied zest can be stored at room temperature for several weeks.
- You can use the candied zest in many recipes, such as cakes, cookies, breads, desserts and salads.
- Be careful not to burn yourself. Handle hot pans and melted sugar with care.
No-Bake Colorful Cheesecake
This time, we’re going for something very substantial, cheesecake. The third recipe is a fresh and delicious dessert, perfect for festive occasions. For example, you can prepare it with your children for their birthday, it will make them very happy.
Always easy and quick, our cheesecake is made up of a base of crumbled biscuits and butter, topped with a creamy and colorful cream. This is a simple, delicious dessert that is sure to please everyone.
No-Bake Colorful Cheesecake
Ingredients
- 1 teaspoon graham crackers, crushed
- 1/4 teaspoon melted butter
- 1 teaspoon of heavy cream
- 1/2 teaspoon sugar
- 8 ounces cream cheese
- 1/2 teaspoon vanilla (optional)
Instructions
- Prepare the crust: Combine crushed graham crackers, melted butter and heavy cream in a small bowl. Press the mixture firmly into the bottom of a 4-inch miniature pie pan. Refrigerate for 10 minutes.
- Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla and beat again.
- Divide the filling into equal portions. Add a few drops of food coloring to each serving, if desired.
- Pour the different colors of filling onto the crust. You can create a swirled pattern or simply layer them.
- Refrigerate the cheesecake for at least 2 hours, or overnight.
Notes
- For a more intense flavor, use cream cheese softened to room temperature.
- You can use any type of food coloring you want.
- If you don’t have food coloring, you can add fresh fruit or jam to the filling to give it a natural color.
- For a healthier version, use low-fat or fat-free cream cheese.
- You can also use gluten-free graham crackers or vegan cookies for the crust.
White Chocolate, Macadamia and Pistachio Cookies
And finally, the most loved by children, the cookie. Our unique no-bake hazelnut cookies are easy to make and are complemented by subtle flavors of tahini, coconut sugar and vanilla bean. Round and slightly thick, with a soft texture and slightly crispy on the edges, this is how we can describe this dessert with an irresistible taste.
Treat yourself and your children to these delicious and personalized cookies!
White Chocolate, Macadamia and Pistachio Cookies
Ingredients
COOKIES
- 3.75 oz (106 g) white chocolate
- ¼ cup (31 g) shelled, unsalted pistachios, roughly chopped
- ⅓ cup (49 g) macadamia nuts, coarsely chopped
- 2 cups (200 g) oatmeal
- ½ cup (96 g) coconut sugar
- ¼ teaspoon of salt
- ⅓ cup (86 g) cashew butter
- 1 teaspoon vanilla bean paste
- 1 tablespoon (15 ml) tahini (optional)
- ¼ cup (60 ml) vanilla soy milk
TRIM
- 2 oz (57 g) chopped white chocolate
Instructions
Preparing the filling:
- Cut the white chocolate, pistachios and macadamia nuts into small pieces.
- Mix the pieces in a bowl and place in the freezer. (This stabilizes the chocolate and prevents it from melting during preparation.)
Preparation of the support:
- Place the oats, coconut sugar and salt in a food processor.
- Mix for a few minutes until you obtain a floury consistency.
- Transfer the mixture to a large bowl and set aside.
Preparation of wet ingredients:
- In another small bowl, combine the cashew butter, vanilla paste, tahini and vanilla soy milk.
- Whisk until smooth. Add the dough to the dry ingredients in the large bowl.
- Mix with a rubber spatula, then knead by hand to obtain a homogeneous dough.
Incorporation of nuts and chocolate:
- Add the white chocolate pieces, pistachios and macadamia nuts to the dough.
- Continue to knead until they are well distributed in the dough.
Shaping of cookies:
- Use an ice cream scoop to portion out the batter.
- Press the dough firmly into the spoon before placing the cookies on a baking sheet lined with parchment paper.
- Repeat for the remaining dough and use a fork to flatten and shape the cookies.
- Place the cookies in the freezer for 1 hour.
Chocolate filling:
- Melt the white chocolate for the icing in a bain-marie.
- Dip half of each cookie in the melted chocolate and place them on a rack or baking sheet lined with parchment paper to set.
Notes
- Coconut sugar has a deep caramel taste and a sweetness similar to brown sugar, but it is less processed than refined sugars.
- It is ideal for cookie bases and cookie crusts.
- It’s also a good choice for chocolate, as liquid sweeteners can alter the consistency.
If you try one of these irresistible desserts with your childrens, I would love to know what you think! Is this useful?
Leave us a comment below to share your thoughts. Don’t forget to share your masterpiece photos on social media with the hashtag. Your contribution will help other readers get an idea and allow us to improve our Savorspot!
