Sticky, Chewy, Messy, Gooey Treats for Kids
Format: PDF / Kindle (mobi) / ePub
Teeny tummies love yummy treats. Sticky Chewy Messy Gooey Treats for Kids is bursting with 30 tasty but simple recipes for sticky sweets and gooey breakfasts. Such delights as Pinkalicious Princess Cupcakes, Wicked GoodChocolate Peanut Butter Pudding Cups, Banana Split Pancakes, and Hunka Chunka Chewy Chocolate Chip Cookies are the kinds of treats kids will love. With a lay-flat binding, an easy-to-clean cover, and step-by-step instructions, this book gets the whole family gathered around the mixing bowl.
equipment no more complicated than a bowl and a wooden spoon. For a fun weeknight dessert, make Houdini’s Hot Chocolate Pudding Cake—part dessert, part science experiment. The batter goes into the oven covered with a mixture of cocoa and boiling water only to emerge as a moist, gooey, chocolate cake with its own built-in chocolate sauce—no bakery can rival that. CMYK p42 08C28 • 20701278 Do you remember Willy Wonka’s Fizzy Lifting Drinks that made Charlie and his Grandpa Joe float to the
Makes ¾ cup (1 ½ sticks) unsalted butter, at room temperature ¾ cup sun butter 1 cup firmly packed dark brown sugar ¹⁄³ cup granulated sugar 2 eggs 1 teaspoon fresh lemon juice 2 tablespoons molasses 2 teaspoons pure vanilla extract 2 cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt Granulated sugar, demerara sugar, or raw sugar for rolling 42 to 48 milk chocolate kisses, unwrapped 3½ to 4 dozen cookies In a large bowl, beat together the butter, sun butter, brown sugar, and
granulated sugar until creamy. Beat in the eggs, lemon juice, molasses, and vanilla. Sift together the flour, baking soda, and salt and stir into the batter just until combined. no more than 2 hours. (The dough does not need to be completely firm to roll into balls; if it is still soft when you are ready to bake the cookies, use a miniature ice-cream scoop to portion out the dough, drop in the granulated sugar, and roll lightly before placing on the baking sheet.) Cover and refrigerate the
and forth from one shell half to the other, all the while allowing more and more of the white to drip into the bowl below. 5 Drop the yolk into the second bowl, and discard the egg shells. on the other hand, is processed with an alkali that tempers the natural acidity and bitterness of cocoa, giving it a milder, richer flavor that performs beautifully in a variety of chocolate-flavored desserts from sorbets and hot cocoas, to puddings, custards, and European-style cakes. Tempering the
Drizzle and dip the marshmallows in a variety of colorful confectionery coatings, and while still wet, sprinkle with sugars and sprinkles to decorate. Place the decorated marshmallows on a sheet of parchment paper or waxed paper and allow to dry—this should only take a few minutes. When set, the marshmallows can also be brushed with Luster Dust to make them glitter; use a new (unused) small paintbrush to lightly dust the coated marshmallows with gold, silver, or other shimmering colors. The