Easy Dessert Recipes For Kids

Having easy dessert recipes for kids will help you and your kids make some awesome desserts for your next meal.

Apart from being a little on the greedy side for desserts, kids love to participate in the actual making of desserts. The easier it is for kids to follow the instructions of the easy dessert recipe, the better it is for them.

However, an adult should always be by their side when they are working in the kitchen. If there is any baking, cooking or cutting involved in making the dessert, you should always be there to supervise them.

A quick and easy recipe from my list of easy dessert recipes for kids is called Apple Cobbler. You can easily get your kids to help you out with this recipe, as everything is very straightforward. Make sure you get them to wash their hands first though, as you don’t want them working on your dessert with dirty hands!.

What You Will Need:

• Three Quarter Cups of Flour
• One and a Quarter Cups of Sugar
• Six Apples
• A Pinch of Salt
• One Cup of Cranberries
• Three Tablespoons of Tapioca
• Two Tablespoons of Sugar
• One Teaspoon of Baking Soda
• Half a Teaspoon of Grounded Cinnamon
• Two Tablespoons of Butter
• Three Tablespoons of Milk
• One Cup of Water

Method:

The ingredients are pretty easy to gather up, so you can have your kids go and get them, while you oversee everything. This is another reason as to why this is one of those easy dessert recipes for kids!.

Cut up the apples in slices and add them to a saucepan. Add in the one and a quarter cup of sugar, water, cranberries, cinnamon and tapioca. While on the stove, keep stirring everything around, ensuring that the apples get flipped around several times. It should be left on high heat for about eight minutes. After eight minutes, you can turn the heat lower.

In a medium sized bowl, add in the two tablespoons of sugar, flour, baking soda and a pinch of salt. Mix it around with the addition of a quarter cup of butter. You should see small crumb like pieces in the mix. Add the milk to the mix and mix it around until you get to see dough like material.

Take the heated apple mix from before and add it to a baking pan. Over the apple mix, add the dough and let it bake in the oven for about thirty minutes. Just because this is one of the easy dessert recipes for kids, it doesn’t mean you can let them do everything on their own!.

The finished product will resemble a golden brown crust on the top, which indicates that it is ready. As kids will be indulging in these easy dessert recipes for kid’s choice, they may want to see some flavour. For the kids, you could add whipped cream on the top, as it would give the cobble a delicious creamy taste.

I really love it when I could get the kids in the kitchen, helping me out with some of the desserts and meals. As with all kids, my kids love it when the time comes for dessert. They get really hyped up when the time comes to eat one of the desserts they made themselves. It makes it all the more fun for me and my kids and I hope it would be the same for you. You can easily find tons of easy dessert recipes for kids in magazines, books and several online resources.

chocolate dessert recipe – make any kind of chocolate you want

The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes

Product Description
This lively and meticulously researched book on the history, production, and global economic and environmental impact of cacao makes it the preeminent go-to reference for anyone seeking a fascinating survey on the “food of the gods.” Consumer interest in chocolate continues to grow as its numerous health benefits become more widely acknowledged. Maricel E. Presilla is one of the world’s foremost experts on chocolate and cacao, and her approach to the subject is scho… More >>

The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes

Can Diabetics Enjoy Chocolate? Sure! Try These Chocolate Recipes

Being diabetic does not mean we can’t enjoy chocolate.  We chocoholics have a collection of chocolate “sweets” to enjoy.  Here I share a few of them.  So diabetic chocoholics, relax and enjoy!  (As with all foods though, we must enjoy our chocolate in moderation.  Don’t pig out and eat everything in one setting!!)  Do you like cold, frozen desserts?  Then try the Frozen Cocoa Dessert below.  Another option is a Chocolate Eclair Dessert.

FROZEN COCOA DESSERT

1 medium ripe banana

1 cup orange juice

1/2 cup cold water

1 cup cream

1/2 cup Splenda

1/4 cup baking cocoa powder

Slice banana into the container of a blender.  Add orange juice and cold water.  Cover and blend until smooth.  Add remaining ingredients, cover again and blend well.  Pour into a freezer-proof square pan.  Cover and freeze until hard around the edges.

Spoon the partially frozen mixture into blender container.  Cover and blend until smooth but not melted.  Pour into a 1-quart mold.  Cover and freeze until firm.  Unmold onto a plate that has been chilled.  Slice and serve.

Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.

CHOCOLATE ECLAIR DESSERT

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs or 1 cup egg substitute

1 small pkg instant sugar-free vanilla pudding mix

2 3/4 cups low-fat milk

1 pkg (8 oz) light cream cheese, softened

1/2 cup sugar-free chocolate syrup

Preheat oven to 400 degrees.  In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted.  Reduce heat to low and add the flour.  Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.  Remove from the heat.  Add eggs, one at a time or 1/4 cup at a time, beating well after each addition.  Beat until the batter becomes smooth.  Spread into a greased and floured 13×9-inch baking pan.  Bake for 30 minutes or until puffed and golden.  Immediately remove from pan and cut in half horizontally.  Cool completely.  For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth.  Just before serving, place the bottom eclair layer on a serving platter and cover with filling.  Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.

NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.

Enjoy!

The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections

Product Description
This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles, Enchanted Forest Torte-this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonzalez has devised innovative techniques t… More >>

The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections

Chocolate Cookbook, 101 Recipes

Product Description
Finally… a cookbook for the chocoholic! If you love chocolate, you’ll love this little cookbook! It includes 101 recipes made with chocolate as a featured ingredient. Starting with beverages, bars, cookies, desserts, candy, and ending with snacks, sauces and more, these categories will enable you to serve up a dish that will satisfy the chocolate craver in you!!… More >>

Chocolate Cookbook, 101 Recipes

The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confec tions

Product Description
This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry-Chocolate Swan Truffles, Enchanted Forest Torte-this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonzalez has devised innovative techniques t… More >>

The Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confec tions

Chocolate: A Love Story: 65 Chocolate Dessert Recipes from Max Brenner’s Private Collection

• ISBN13: 9780316056625
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Product Description
With gigantic vats of churning chocolate, desserts like their famous chocolate pizza, and 12 varieties of hot chocolate served in custom mugs, Max Brenner, Chocolate by the Bald Man has turned their line of hip, colorful themed restaurants into an international sensation..   Chocolate: A Love Story is a vibrant new cookbook that includes 65 original recipes narrated in the quirky, captivating voice of Max Brenner, the restaurant’s visionary founder and “bald man… More >>

Chocolate: A Love Story: 65 Chocolate Dessert Recipes from Max Brenner’s Private Collection

300 Best Chocolate Recipes

• Rich, smooth and complex, there are few foods that people feel as passionate about as chocolate…
• Sold individually
• Dimensions: 10″L × 7″W

Product Description
All the rich delights of chocolate captured in one volume of decadence. Only chocolate is so rich, smooth and satisfying for so many of us. Whether bittersweet, semisweet, milk or white, there is a chocolate for everyone to love. Square or chip, grated or melted, the world’s favorite baking ingredient is chocolate. 300 Best Chocolate Recipes is an outstanding collection of chocolate recipes originally published in two books, 125 Best Chocolate Chip Recipes and… More >>

300 Best Chocolate Recipes

Healthy Homemade Chocolate Recipes

Chocolate Ice-cream

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

Chocolate Cream Pies

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Baked Chocolate Custard

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.

Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

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