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!
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.
This is a tasty recipe for fun and easy to make Chocolate Yogurt Cups. All you need is your favorite fresh fruit (we used raspberries and strawberries), yogurt, and chocolate powder. My friend Lou not only helped me make these treats, she gives the directions in French!
To check out the written directions and photos, please visit the RECIPE POST.
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!
This holiday season, try something new & festive to drink…a Guava Berry Mocktail for kids—adults will love it, too! All you need is guava juice, fresh raspberries, sugar, lemon and bubbly water. Like the song in the video? Our friend, Alina Celeste, wrote and performed it. You can find the song on her album “If I Were A Little Bird” at Alina’s website.
To check out the written directions and photos, please visit the RECIPE POST.
Resources: CERES FRUIT JUICE makes a great guava juice made without high fructose corn syrup or sugar. We buy ours directly from Ceres or at Whole Foods or Cost Plus World Market or Bed, Bath & Beyond.
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!
This is a great recipe for fun and easy to make gluten-free peanut butter cookies. All you need is brown sugar, eggs, vanilla, flour, and peanut butter! The hardest part is to see if you can only eat one! To check out the written directions, please visit the RECIPE POST. Have fun and please share this on facebook to help us grow!
Having trouble viewing this on a mobile device? You can also view directly on our Youtube Channel Wondermint Kids.
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.
In this short video, I made Floral Fruit Kabobs with my very good friend, Flora. These are not only fun to make, they’re a super healthy craft that you can eat, too! You can use strawberries, bananas, melon, or any kind of your favorite fruit to make a flower fruit kabob! This makes a great party favor for birthdays & baby showers!
Be sure to check out my blog post to see the written directions and some beautiful photos of this project. And, if you’re looking for another way to do fruit kabobs, check out our red, white and blue fruit kabobs post & video.
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!
This is a clever recipe that uses a tube of Pillsbury refrigerated biscuit dough to make really easy sticky buns. We added cut up bananas to ours. Hope you enjoy the video.
Don’t miss more kid-friendly videos like this, plus cool crafts, travel posts and book reviews by kids. Kids who are subscribed get a personal note from us and a project delivered to their email every Saturday morning. It’s fun & free. CLICK HERE TO SUBSCRIBE!
Watch my good friend Parker and I make our own gluten free pizza bar with lots of yummy toppings in this short video! Great for lunch, dinner, or snacks. Read my post to get more instruction and see photos for our Gluten Free Pizza Bar.
Level: Medium Ingredients: Udi’s Gluten Free pizza crust, grated mozarella cheese, & pepperoni. Here are some other ingredients you can try as well: mushrooms, bell pepper, lemon rinds, chili flakes, arugula, spinach and Cheez-It Crackers (yes, Cheez-Its!).
To get a video or post a week with recipes like this or DIY projects or book reviews, subscribe to our free Wondermint Weekly newsletter for kids.
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…
*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?!
Watch my friend, Mia, and I make easy heart-shaped chocolate lollipops topped with M&M’s, Rice Krispies, sprinkles, sea-salt, coconut and almonds. I call them Lovely Pops! Don’t forget to read my Chocolate Lovely Pops post, get the recipe, and see photos.