Five Easy Recipes to Cook with Kids

Five Easy Recipes to Cook with Kids

I’m writing for the gorgeous Amanda at Dirt and Boogers today while she is enjoying lots of snuggles with her newborn baby boy. Please pop over and pay her a visit, and while you’re there you can read my post about 5 Easy Recipes to Cook with Kids.

Kylie @ Octavia and Vicky

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Bumble Bee Treats

Bumble Bee Treats
We’re heading out to a picnic today. A picnic for bloggers! FOOD BLOGGERS! I hit a bit of a mild panic earlier this week when I realised that I needed to prepare food to share at a food bloggers picnic. All those fancy foodies with their fancy food. What on earth would I bring? I scoured my recipe books and googled my little heart out… and then I stopped. I thought “who am I?” I’m not fancy food blogger! The recipes I share are either great for kids to help cook, yummy for kids to eat, or good family friendly food. So I thought, lets stick to what we know. And what I know is kid food. That’s when I decided to make these cute little Bumble Bee Treats (among other things). So easy – and delicious too!

Bumble Bee Treats

  • 35g (1 cup) Rice Bubbles
  • 25 grams butter
  • 40g (1/2 cup) white marshmallows
  • Spray oil
  • 50g chocolate melts (I used milk, but for darker stripes use dark chocolate)
  • Approx. 40g white choc buttons (I used Milky Bar Buttons, as they were the perfect size)
  1. Melt the butter and marshmallows in a small saucepan over a low heat. Cook, stirring constantly, for 2 -3 minutes or until the mixture is smooth.
  2. Add the rice bubbles to the cooled marshmallow mixture and stir until well combined. Allow to cool for five minutes.
  3. Line a baking tray with baking paper. Spray a little oil onto your hands to help stop the mixture from sticking. Use your hands to roll heaped teaspoonfuls of the rice bubble mixture into oval shapes. Place on the lined tray. Use a small sharp knife to score the rice bubble shapes twice, lengthways. This will create a little space to insert the ‘wings’.
  4. Place the chocolate into a sealable plastic bag and the bag into a microwave safe bowl. Microwave on medium/50% for 30 second bursts until the chocolate has just melted. Cut a small hold in one corner of the bag and use the hole to drizzle chocolate over the rice bubble shapes.
  5. Arrange two white chocolate buttons in the indentation in each rice bubble shape to make wings. Allow to set in the fridge for ten minutes.

Bumble Bee Treats

These truly were very easy to make, not as fiddly as they sound. I had some help from my seven year old niece, who did all the pouring, mixing and moulding. It was a very different experience  cooking with just one 7 year old! I am so used to one 2 year old (or twenty 5 – 8 year olds!). I took over for the chocolate drizzling and wing application. Inserting the wings is the trickiest part. We did lose a few bees! It’s easiest to attach them while the drizzled chocolate is still gooey.

These bees will be making a come back next week for Pebble’s third birthday party – a Teddy Bears Picnic! I have LOTS to tell you about that little event. Come back soon to find out more.

Kylie @ Octavia and Vicky

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One Ingredient Banana Ice Cream

One ingredient banana ice cream 3

I have been meaning to try out this banana ice cream recipe ever since first seeing it when I was doing the sugar free thing *cough* back in June 2012. I made a Five Minute Carrot Mug Cake, which was actually delicious – and who needs an excuse to eat cake for breakfast? The original recipe was served with a banana ice cream made with nothing more than frozen, ripe bananas. Well, you just try and keep bananas long enough in this house for them to be ripe then frozen… it doesn’t happen very often. Finally I found myself not only with some ripe bananas to spare but also a toddler who was refusing to eat anything but bread and butter for breakfast. So I thought I’d try a new alternative with some breakfast ‘ice cream’. Genius, right?

This ‘recipe’ is by no means original, there are hundreds of similar ‘recipes’ on the interwebs, with slightly different methods. Here’s how I made my version.

One Ingredient Banana Ice Cream

You will need:

3 ripe bananas

My method:

Peel the bananas and slice thinly, then place onto a baking tray lined with baking paper and cover in glad wrap. Place in the freezer for one hour.*

Place the frozen banana into your food processor and blend until smooth and creamy, but not runny. All I have is a stick blender with a small bowl attachment, so that’s what I used and it worked perfectly.

One ingredient banana ice creamOne ingredient banana ice cream 2

*If you don’t mind waiting longer for your ice cream you can cut thicker chunks and just chuck them into a freezer bag and into the freezer for several hours or even overnight. If your banana is frozen solid you may need to let it defrost a little before making the ice cream. I don’t want to be responsible for any broken kitchen machinery!

Serve your ice cream straight away, or do what we did and make mini banana ice creams. I used the ice block kit that I bought from Ikea years ago and am so pleased to finally be using. I’m not sure if they still sell them in Australia, but they are online in the USA. You can buy similar sets cheaply from most department or kitchen supply stores. I just spooned the ice cream into the ice block moulds and popped them in the freezer overnight. Hello breakfast!

Pebble thought the idea of ice cream for breakfast was giggleicious. She literally could not. stop. giggling. I had to make it very clear that we are only allowed these special ice creams at breakfast time, and not her regular scoop of vanilla. She stoped giggling long enough to nod seriously but I could tell she was all “I’ll do whatever you say lady, just gimme, gimme, gimme”. As it turned out she was done after a few licks, which is pretty typical ‘Pebble’ behaviour with a first time food. Oh well, I was quite happy to eat it for her :)

I have already bought a huge stash of bananas ready to make this ‘ice cream’ again – it was that good. I’d prefer to eat it freshly made, rather than popsicle style, but the popsicles work great for making ahead.

If you try this out please let me know how you go, I’d love to know.

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Super Sunday Sync

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Mango Cheesecake

We have back to back celebrations and social gatherings over the Christmas and New Year period, and we’ll be preparing plenty of plates of food to share. It’s summer down here in Australia, so that means lots of salads and cold desserts. This Mango Cheesecake is a favourite –  in fact, it was a special request this Christmas. My Mother in Law made it for us a few years ago and since then it’s been doing the rounds across both sides of our family. It’s simple enough for children to help make and results super delicious and refreshing summer dessert. I love that I make it a day ahead too, making the getting-out-of-the-house hoo-haa that much easier.

Lucky for me mangoes and limes are on special at the moment too. I picked up 3 limes for $2 and two mangoes for $4. Up until recently I’ve seen mangos for $4 each and limes for $2 each!

Mango Cheesecake

Time: 20 minutes prep + refrigerate overnight

Toddler directions in blue!

Ingredients

250g packet plain sweet biscuits
125g melted butter
500g softened cream cheese
2 eggs
1/4 cup lime juice
3 mangoes
1/2 cup caster sugar
1 toddler
1 bucket load of patience 

Directions

1. Grease and line a spring form cake tin with butter and baking paper. Toddlers can paint the melted butter onto the tin while you prepare the other ingredients. 

2. Let the noise sensitive toddler know that things are about to get loud, then process a 250g packet plain sweet biscuits (I use Arnott’s Nice) in a food processor until fine crumbs. Take a break for a chef’s treat (a cheeky nibble of biscuit on the side).

3. Combine the crushed biscuits with 125g melted butter and press into base of a 20cm spring form cake tin. Use half a bucket load of patience while the toddler has a go at pressing the base into the tin. Chill the base in the fridge for 15 minutes.

4. Process (or mix with an electric mixer) 500g softened cream cheese, 1/2 cup caster sugar, 2 eggs and 1/4 cup lime juice until completely smooth. I have learned from experience that any chunks of cream cheese left behind are not fun to eat in the cheesecake. Take your time!

5. Fold through chopped flesh from 2 mangoes and pour over the chilled base. Enjoy some more chef’s treats with a nibble of leftover mango.

6. Bake at 160°C for 40 minutes until just set. Cool for 30 minutes then refrigerate overnight. Tip: allow the cheesecake to cool down slowly in the oven once it has been turned off. This will help prevent cracks.

7. Use another half a bucket load of patience to wait overnight while the cheesecake chills ready for serving. Top with slices of mango to serve and offer the fussy toddler fruit and ice cream instead. More cheesecake for you!

What’s your favourite dessert to share with friends?

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