Ready to be creative in the kitchen? Here you can have fun with our favorite recipes and food crafts, including healthy, vegetarian, gluten-free, kosher, and ethnic recipes. If you are searching for something specific try the nifty search box or our list of categories to the right. Don’t forget to share any recipes you love with friends!
Recently, my new friend, Isabella, and I made double chocolate snowball cookies, which are inspired by Mexican Wedding Cookies and Russian Tea Cakes. We liked these easy-to-make cookies so much that we made them twice. Once for a holiday party and once for the picnic you see in this post. These yummy cookies are filled with chocolate chips and cocoa powder, and dusted with powdered sugar on top, giving them a “snowball” effect. Keep reading to find the recipe, created by the blogger of Crazy For Crust, and you’ll find the how-to video as well…make sure to check that out!
Spring has begun, and these lollipops are a celebration of the colorful season. Simple, pretty, and super fun, Jollypops are the perfect treats to make with friends! I first made these delicious pops with my pals Parker, Darcey, and Lou, who have all been in past Wondermint episodes. We made super colorful lollipops, snuck a few Jolly Ranchers while we worked away on creating our beautiful pop, and took some of the pictures you will see below. Parker & I have also made shamrocks made with melted Jolly Ranchers for St. Patrick’s Day (see photos at bottom of post). They were a big hit in our classroom! You can find out how to make your own Jollypops below. Have fun!
Family friends Su Sazama, co-founder of the modern design site fitzsu, and interior designer Tracy Sonka Stultz of Sonka Stultz Designs, stopped by to teach me and my friend Darcey how to create a modern Hot Cocoa Station for the holidays.
Excitement is in the air
Here’s what you’ll need: a heat-proof pitcher to hold the warm milk and a bowl for your cocoa powder (we used a coffee serving set made by Arne Jacobsen for Stelton). It’s nice to have fun mugs for your guests. We used Hakusan Fancy Tea Cups designed by Masahiro Mori, which are also made for the sight-impaired. Each cup has a unique shape which makes it easy to recognize by touch and easy to grip. These tea cups are also made of thin porcelain, which is a common practice in Japan, and acts as a safety device. If the cup is too hot to pick up then the liquid inside is too hot for delicate lips to drink.
We used organic Silly Cow cocoa powder made in Vermont, warm organic milk and almond milk, plus these ingredients to flavor: cinnamon sticks, crushed cardamom, homemade peppermint simple syrup, fresh whipped cream and marshmallows (we used an adorable slanted John Pawson bowl to hold our marshmallows).
Flavoring with homemade peppermint simple syrup
#spoonies not #selfies
These whimsical heart-shaped spoons were designed by Miriam Mirri for Alessi. They are sure to put a smile on your friends’ faces and, as you can see, they also make great photo opps, too.
If you have not realized this already, I am a big fan of all things French and I am especially fond of French desserts. This Pear Clafouti is one of my favorite non-chocolate desserts and I love to make it for holidays. Today, my friend Tahlia came over to help me and she ended up loving it, too. The recipe is a classic one from Ina Garten, also known as The Barefoot Contessa. I just happen to change up a few things in the recipe: I reduce the amount of sugar she uses; sprinkle a pinch or two of crushed up cardamom in the batter because that flavor goes so well with pear; and I put an extra teaspoon of vanilla extract instead of the pear brandy she recommends because we don’t usually have pear brandy on hand!
1 tablespoon unsalted butter, at room temperature 1/4 cup plus 1 tablespoon granulated sugar 3 extra-large eggs, at room temperature 6 tablespoons all-purpose flour (substitute Pamela’s gluten-free flour if you like) 1 1/2 cups heavy organic cream 3 teaspoons pure vanilla extract 1 teaspoon grated lemon zest (1 to 2 lemons) (remember that is just the rind of the lemon) 1/4 teaspoon kosher salt 2 to 3 firm but ripe Bartlett pears Confectioners’ (that means “powdered”) sugar
Preheat the oven to 375 degrees F.
Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar. We have also made this in a cast iron pan and it comes out just as well.
Beat the eggs and the 1/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Garnish with berries or edible flowers.
Serve warm or at room temperature, sprinkled with confectioners’ sugar.
Lemon cake decorated with powdered sugar & fresh mint & lavender
In our family, recipes are precious heirlooms that are passed down from generation to generation. My mom also takes notes in our family cookbooks—the date a recipe was made, who we made it for, a little something about the memory. She says that one day I’ll inherit the cookbooks and I can look back and see the things she or my dad made me on my first playdate, on my birthdays or on other holidays.
Sometimes, we are given recipes by other people or we find recipes that we add to a binder of collected recipes that we love. Today’s recipe was given to us by my 88 year old neighbor Harriet Sacks. She’s been making this old-fashioned lemon cake for decades and she says it’s also known as East 62nd Street Lemon Cake and that famous hostesses often served it. We make it if we are not in the mood for chocolate (which is rare!). According to my mom’s notes on the recipe, I first helped make this when I was 16 months old. Her note to me says:
“You sifted and worked the mixer with great enthusiasm and focus. September 1, 2006.” READ MORE…
Do you like ice cream sandwiches? If so, then you’ll probably like these. My friend, Parker, and I made these after seeing a recipe on a Honey Maid graham cracker box. They’re healthier than traditional ice cream sandwiches, but taste just as good. READ MORE…
Dunkable Tea Bag Cookies. What better cookies to serve with tea? I made these with my mom to prepare for a tea with my friend, Cari. Challenge level? This project is definitely more challenging than most of our recipes. You’ll want some help and it takes some patience.
We used Trader Joe’s Sugar Cookie Workshop Mix. Make the cookie dough batter according to the box directions. If you do not have a Trader Joe’s you can use any sugar cookie dough recipe.
Every year, I invite friends who are part Irish over to make a delicious recipe or craft inspired by Ireland to celebrate St. Patrick’s Day. Last year, my friends Parker, Roman, Finn, Josy, and Flora came over and we made yummy Sultana (*Sultana means golden raisins in Gaelic) scones and mint and lavender soap for our third grade class, plus we each read a limerick. Here is the scone recipe; it’s from my favorite Irish cookbook, THE COUNTRY COOKING OF IRELAND by Colman Andrews. This book also has amazing bread and stew and salmon recipes!
My mom cut out this recipe in 2007, when I was two years old, from Real Simple Magazine. We finally tried it and discovered that this is a super yummy and very easy recipe for kids to make and it only takes about 10 minutes to prep and 10 minutes to cook! Have fun! (See the recipe below) READ MORE…
The holidays are the perfect time to make a delicious and pretty drink such as a Guava Berry Mocktail. Mocktails are like the colorful cocktails that adults drink, but with no alcohol (of course!). And, by the way, the cute song, Pretty Girl In The Ring, in my HOW-TO VIDEO is by my friend, Alina Celeste. Find the information for her Kids’ CD on iTunes at the end of this post. Enjoy! READ MORE…
Okay, I admit, I love chocolate. And, I love when my friends love chocolate. For this episode and post of Wondermint Kids, my friend Lou came over today to make petite chocolate yogurt cups. They are great mini desserts to make for parties or for after school treats. I hope you enjoy the recipe and the video (and our goofy dramatic blooper at the end). Oh, and the video was directed by the fabulous Parker M., (my 9 year old friend) AND Lou explains some of the directions in French!
This is one of the easiest cookie recipes around. Today, my good friend Maya stopped by to help make these. And, my friend Parker (also a 4th grader) directed the video for this episode, so be sure to check it out. SEE VIDEO RECIPE!
In a bowl, mix 1 cup peanut butter (not the natural kind because that has too much liquid), 1 organic egg, 1 tsp vanilla, 1 cup brown sugar, 1/2 cup of Pamela’s Gluten-Free Baking Mix. We mixed ours by hand.
Make small to medium-sized round balls with the dough. We made nice mini ones that were about one-inch in diameter. Place them on a cookie sheet.
Dip a fork into white sugar and make a criss-cross pattern onto your cookie, flattening it a little. See the photos below. (Psssttt…try not to eat all the cookie dough while doing this!. I know, it’s hard not to!)
STEP FOUR: Bake cookies in a preheated oven at 375 degrees for 10 to 20 minutes depending on the size of your cookies. They should look slightly golden brown on the bottom half, and firm on top. Make sure to let the cookies cool before trying to move them or they will crumble.
STEP FIVE: Enjoy with friends!
Hope you liked this post. I would love to hear about your favorite cookie recipes. You can use the comment section below to share your recipes or ask questions. xo, Gray
Parker, 9, directing.
The VIDEO EPISODE to this project was directed by my friend Parker, a 4th grader who likes horseback riding, styling food, and, of course, cooking & crafting on Wondermint!
Are you looking for a yummy treat to serve on July 4th? Well, I made one that is red, white & blue and includes some of my favorite snacks! I call this recipe Fourth of July Trifle. Make sure you watch the HOW-TO VIDEO to see how easy it is to make this. Below are some instructions.
Start with a nice clear glass mason jar, bowl, or drinking glass. Place crumbled graham crackers, angel food cake or cookies at the bottom of your container. If you want to stick to the red, white & blue theme, the angel food cake or coconut shavings work great.
Place a layer of yogurt on top of the first layer. We used unsweetened plain greek yogurt.
Layer the red fruit (raspberries or strawberries) on top of the yogurt.
Add another layer of white coconut or yogurt.
Add the blueberries on top. Depending on how tall your glass is you can keep repeating layers! A strawberry, cherry, or mint sprig makes a nice topping.
Level: Easy to Medium. Caution: Wafflemakers get HOT. Parent supervision for kids under 14.
If you enjoyed the raspberry nutella wafflewich (a cross between a sandwich & a waffle) we made a few months ago, then you’ll probably like this lunch version wafflewich. My friends Flora, Kiera and I made these delicious wafflewiches with cheese and fresh spinach! You can use almost any kind of cheese (mozarella, cheddar, goat, swiss), regular of gluten-free bread, and your favorite vegetable as long as it is thinly sliced. If you have any comments I’d love to hear them and please share any interesting wafflewich ideas you come up with in our comments section at the bottom of this post. Enjoy!
Dim Sum makes a great treat for Chinese New Year or any time of year.
Ni Hao!That means Hello in Chinese. I know I may not look it, but I am a quarter Chinese. And, I love celebrating Chinese New Year. Some people call it the Lunar New Year, too, and it is celebrated in many places around the world. Today, my cousin Tammy is visiting from Taiwan and I am going to show her how to make Chinese potstickers. Some people know these as Gyoza, too. They are healthy and delicious and easy enough for a kid cook to make with some help from someone over 14 who knows how to use a frying pan. READ MORE…
(Depending on your age, you might need an adult to help cut veggies & put pizzas in the oven)
Ever wondered if you could make a healthier or more creative pizza? Well, you can! My friend Parker and I show you how to make a GLUTEN-FREE PIZZA BAR in this post and in our VIDEO, too. I made a pizza that I heard about on National Public Radio, inspired by Pete Zaaz Pizzeria in Brooklyn. Believe it or not, it had crushed Cheez-Its**, pepperoni, & mozzarella. It was super crunchy on top & very yummy! Parker made one with chili flakes & mushrooms, lemon zest & arugula. Below, are some favorite toppings that my family & friends enjoy. We had a lot of fun and we hope you do, as well!
(**Glutino makes a gluten-free cheddar cheese cracker that can substitute for the Cheez-Its topping if you want to stay completely gluten-free)
Make sure to check out our slide show below with photos of our pizzas. READ MORE…
Mango Lassi in a reusable bottle with a recycled cork top.
Namaste.* Today on Wondermint Kids I am making mango lassis (a kind of fruit smoothie) with my East Indian friend, Asha, who is really great at ballet, piano and cooking! We think this is a tasty after-school snack or high protein dessert and perfect for a playdate. In the VIDEO to this post and the photo below, you will see that we are wearing bindis** on our foreheads. Read the ‘interesting facts’ section to learn what they stand for.
See Recipe & Interesting Facts On India Below. READ MORE…
Hello. Today on Wondermint Kids we are making Spooktacular Halloween Treats. These are yummy treats that only need three ingredients, are super easy for kids to make and can last for a few days. See more photos and our printable recipe by clicking on “Read More.” And, don’t forget to watch our short how-to video for this recipe. READ MORE…
Are you tired of eating regular fried spring rolls? Do you think it’s a little bit of a bummer that you have to cook the rolls in hot oil and only adults can do that? Well, now it’s time to learn how to make Raw Vietnamese Spring Rolls, which you can make without actually cooking or frying! (Don’t worry, they taste as good as the fried ones!) Today, I am teaching my friend Candice, who is twenty-something, how to make these yummy rolls. You can make these vegetarian style or you can see in our HOW TO VIDEO that we made them with lots of veggies then added some shrimp that my mom stir-fried with ginger and a little oil.
Usually my mom writes out the recipes for Wondermint, but I did this one because I also made these for a class assignment.
Materials: You’ll need lots of veggies and some herbs like mint and basil or cilantro (great brain food!) sliced really thin, Vietnamese Rice Paper wrappers, a bowl of warm water to dip them in. See the photo below for some of the yummy ingredients. READ MORE…
*Chocolate will need to be warmed in microwave or stovetop (parent supervision required)
Today on Wondermint Kids, my friend, Mia A., and I are making Chocolate Lovely Pops. Some people call these heart-shaped chocolate lollipops. We flavored ours with shredded coconut, M&Ms, Rice Krispies, sea-salt (for my Mom!), sprinkles (for me!), and almonds. You can also try dried fruit or other cereals. And, don’t forget to check out our How-To Make Lovely Pops Video to see Mia and I in action.
Look below to see the recipe my mom typed up and how ours turned out. Aren’t they cute?!