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Tasty treats kids will have fun helping with

Haul the kids into the kitchen to help you whip up these treats. Trust us, they won’t mind!

Rocky-road cupcakes

MAKES 12

INGREDIENTS

For the cupcakes

170 g butter, at room temperature
1½ cups caster sugar
2 eggs
1¼ cups milk
2 tsp vanilla essence
2½ cups self-raising flour, sifted
¼ tsp salat

For the rocky road topping

400 g white chocolate, chopped
10 shortbread biscuits, chopped
10 marshmallows, cut into small pieces

METHOD

For the cupcakes

1. Preheat oven to 180°C.
2. Beat the butter, by hand or using an electric mixer, until fluffy. Add in the caster sugar and beat until combined.
3. Add the eggs, one at a time, and beat well. Then add the milk and vanilla essence and stir to combine. Add the flour and salt and beat until smooth.
4. Line a muffin tin with paper cases and divide the batter between them. Bake for 20 minutes.
5. Cool the cupcakes on a rack before adding the topping.

For the rocky road topping

1. Place the chocolate in a glass bowl. Microwave on medium for 30 seconds, then stir. Repeat until melted.
2. Add the biscuits and marshmallows and stir lightly.
3. Carefully spoon the topping on to each cooled cupcake. Allow to set.

 

Basic Pancakes  

Total Time 15-20 Min
Makes 18-20

Ingredients 

2 cups cake flour, sifted
2 tsp baking powder
pinch salt
2 eggs, whisked
2 cups milk
1 tsp vanilla essence
2 tbsp butter, melted
canola oil or butter for frying

Method  

  1. Combine flour, baking powder and salt in a bowl.
  2. In a separate bowl, whisk together eggs, milk, vanilla and butter until smooth.
  3. Pour wet ingredients into dry ingredients and mix to create a smooth batter.
  4. Heat oil or butter in a large pan.
  5. Ladle 1/4 cup of the batter into the pan and swirl to coat the base.
  6. Fry for about 3–4 minutes over a low heat, then flip and fry the other side until lightly golden and cooked through.
  7. Place pancakes on kitchen- or baking paper and repeat with remaining batter.

No-bake power balls

Makes 22-25
Total Time 30 min

Ingredients

1/3 cup Peanut butter
1/3 cup Honey or syrup
1 cup Rolled oats
1/2 cup Desiccated coconut
1/2 cup Almond flour
1/2 cup Dark chocolate, almonds or dried cranberries, chopped

Top Tip: No almond flour on the shelf? Simply blitz a handful of almonds until it resembles flour.

Method

  1. Combine the peanut butter and honey or syrup in a bowl.
  2. Stir through the remaining ingredients until combined.
  3. Place the mixture in the fridge for 15 minutes to chill.
  4. Use a tablespoon to scoop portions of the mixture.
  5. Roll a portion between the palms of your hands to shape it into a ball. Repeat this process until you have 22–25 power balls.
  6. Store them in an airtight container for up to 15 days.

Top Tip: When you get to Step 2, you can fold in all sorts of dried fruit and nuts depending on what you think is yummy.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine, Zhann Solomons

 

Microwave cheesy chicken quesadillas

Makes 2
Total Time 5-10 min

Ingredients

4 small white flour tortillas
1 cup tomato sauce
2 tsp dried Italian herbs
1 cup Cheddar, grated
1/2 cup Mozzarella
1 cup shredded chicken

 

Method

  1. Put two tortillas on your work surface.
  2. Spread tomato sauce on to each tortilla with the back of a tablespoon.
  3. Layer the herbs, cheeses and chicken on each tortilla.
  4. Close them up with the other two tortillas and press down gently to seal the quesadillas.
  5. Place one assembled quesadilla in a frying pan on medium-high heat.
  6. Allow the cheese to melt and the tortilla to crisp up a bit. Flip carefully when slightly browned and repeat. Keep an eye on it to make sure it doesn’t burn.
  7. Repeat the process with the second quesadilla (it’s even easier with a flat-top sandwich press).
  8. Once finished, set the quesadillas aside for a few minutes to allow them to cool. Slice them into triangles before serving while still warm 

Waste-not pasta cups

MAKES 6 // COOKING TIME 40 min

INGREDIENTS

2 tbsp butter
2 tbsp flour
½ cup milk
4 cups cooked macaroni
1 cup grated cheddar, extra to top
1 cup shredded meat
2 eggs
2 spring onions, chopped

METHOD

1. Preheat oven to 180°C.
2. Melt butter in a pot, add flour and mix well. Whisk in milk until smooth.
3. Add white sauce to macaroni, along with rest of ingredients.
4. Spoon into a greased six-cup muffin tray. Top with extra cheese.
5. Bake for 15–20 min, until golden and firm to the touch.

 

Recipe & Styling: Brita du Plessis
Photography: Kendall-Leigh Nash