Recipes to Cook with Kids in April
Recipes to Cook with Kids in April is filled with fun ideas for Spring holidays, like Easter and Passover. Plus, there’s colorful recipes to bake and cook together any day of the week. I hope these recipes help you have more fun in the kitchen this month!
Spring Holiday Recipes to Cook with Kids:
Pink Bunny Smoothie Bowls
A nutritious and fun snack to make with kids of any age!
Recipe: 1/2 frozen banana, 1 cup frozen strawberries, 1/4-1/2 frozen cauliflower rice, 1/2 cup plain Greek yogurt or dairy-free yogurt, 1/4 cup milk (any kind), 1/2 tsp vanilla extract, optional honey or maple syrup to sweeten to taste. Use a high speed blender to blend until smooth. Spread the thick smoothie in a bowl and add toppings. See the full video on Instagram HERE.
Carrot Cake Breakfast Cupcakes
Cupcakes for breakfast? Yes, please! These Carrot Cake Breakfast Cupcakes look like dessert but are wholesome enough to eat for breakfast (or anytime of day). They are low in added sugar, whole grain, and mixed up in one bowl. Add a quick, 3-ingredient cream cheese frosting (and maybe a few sprinkles) to make these a special treat kids and adults will love.
Flourless Brownie Cookies are naturally gluten-free, grain-free, and dairy-free, and super easy to mix up in own bowl. These are a great dessert for Passover or for any special dinner or occasion. You can customize your brownie cookies with chopped walnuts, chocolate chips, and/or a sprinkle of flaky salt. I dropped some off for a friend to try and she said they were “like fluffy clouds of chocolate decadence”.
Coconut Macaroon Nests
Coming soon! Check back for an updated recipe.
Easy Easter Candy Cookies
I love using my super easy Giant Chocolate Chip Cookie recipe from my cookbook, Kid Kitchen, as a base for whatever mix-ins we have. When Easter candy is out, my kids and I always make the cookies with crushed Robin’s Egg or Mini Cadbury Eggs. They are so yummy! The cookie recipe is great to make with kids because you don’t need to wait for softened butter or use any mixers. You can see the full recipe video on Instagram HERE.
My boys love that Starbucks lemon loaf cake, so I was on a mission to create a healthier version I could make at home. This is still a dessert recipe, but definitely a lot lower in sugar than the original. I added in some whole wheat flour for some extra fiber and sweetened the loaf with honey. A little yogurt keeps the cake super moist and tender. Plus, it’s super easy to make–no mixer needed! This would be the perfect dessert for a brunch or just as an afternoon treat. Happy to say that my lemon loaf lovers gave this healthier cake two thumbs up!
Kids love pancakes, so why not take the opportunity to get some veggies in there? These savory little fitters are incredibly easy to mix up and have your child get in on the action. Rainbow Veggie Pancakes are perfect for toddler lunches, snacks, or to keep on hand in the freezer for any meal. They are super popular in my kids’ cooking classes and leave parents happily speechless when their toddlers gobble up all those colorful veggies.
Secret Ingredient “Dirt” Cups
Another popular recipe from my cookbook, Kid Kitchen! We call them “secret ingredient” because the chocolate pudding in these dessert cups is made from tofu. You can’t taste the tofu, but it makes the pudding creamy, high protein, and dairy-free. Top the pudding into cups and top it with whatever crushed chocolate cookies you like. If you don’t have my book, I have a similar recipe for chocolate pudding in these S’mores Pudding Cups.
Magic Unicorn Rice Noodles
These noodles are magical because when you squeeze lemon or lime on then purple noodles (after you boil them in cabbage water) they turn bright pink. I plan on writing up a full blog recipe soon, but for now here is a quick how-to: We made unicorn rice noodles with purple veggies in my preschool cooking class this week, so here’s a little tutorial so you can make them at home too.
💜Cut a 1/4 of a medium red cabbage into large slices and place in a large pot of water. Bring the water to a boil then simmer for 10 minutes.
💜Remove the cabbage then cook your rice noodles in the purple water. Turn off the heat and let soak for 5 to 10 minutes. The longer they soak the more color the noodles will have.
💜Drain the noodles. To turn pink, squeeze lime or lemon juice over the noodles. (Make sure the kids do this part so they can see the magic happen!)
💜Serve noodles however you’d like such as with veggies, protein (tofu, shrimp, or chicken), and your favorite sauce (teriyaki, soy, or peanut sauce). You can eat the noodles in a stir fry, as a bowl, or wrap them up in rice paper wrappers to make fresh spring rolls.
Or you can see the recipe video on Instagram HERE.
Let me know if you try any of these recipes to cook with kids in April!
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