Oh So Sweet

These are soooo simple to make, any Little Chef can do these. The only thing I didn't let LC do was the cutting of the lifesavers - that's strictly an adults job.


Pop the whole thing into your mouth- yum. Even my husband commented they were really good.

Little Teacups

250g marshmallows
1 packet of freckles
2 packets of musk lifesavers, cut in half with sharp knife
approx. 3/4 cup icing sugar
water, just a little bit

Mix the icing sugar and water together till you get a thick paste.

Put a small amount of icing on the freckle. LC used a knife but I find it easier to use my finger, a bit messy but easier. Place the freckle on top of the larger end of the marshmallow.

Now put some icing on one half of a broken lifesaver. You can use your finger, a knife or dip it into the icing - make sure to hold on tight though.

Now place the lifesaver on to the side of marshmallow making sure to press it in for a few seconds. I prefered having the back of the lifesaver facing forward rather than having the lifesaver front (with the word 'Lifesaver') facing you, I think it looks better.

There are more of these little teacups over at Planning With Kids. They use a biscuit as a saucer which is really cool. There are also instructions and heaps of photos.

Traffic Light Crackers

These are on a playschool DVD which we have had for years so that's how long i've been wanting to make them! Playschool is one program I can sit and watch with my kids. They have a great site that has lots of useful box ideas and some recipes, check it out:)

How To:

Spread vegemite (or promite, marmite) on rectangular shaped crackers. Then top with half a cherry tomato, a small chunk of cheese and then a small piece of gerkin. My son didn't like the gerkin but use whatever, a piece of lettuce or something.

Little Chefs crackers. She's known her traffic lights since she was two! lol

Welcome to....

Has anyone tried snake before? I hadn't before I made these and I must say they taste a bit like scone! My son's eyes lit up when I showed him a snake, a definite hit. Well, lets take a closer look inside 'the pit', don't be afraid, they won't bite;)
These snakes are pretty ugly. The one on the left sports season all salt while the one on the right wears dark green food colouring (although you can't tell) and his name is Slytherin.

We're starting to get a bit more fashionable. These are covered in coloured sugar.

Very hip. My husband said the one on the left looks like a Rainbow Serpent .

Then there's ones that always have to be different!

Ssssss

If you're not into snakes:

try some very yummy cinnamon and sugar bread sticks.

Home-baked Bread Sticks

2 cups self-raising flour
1/4 teaspoon salt

1/4 cup polyunsaturated oil

3/4 cup skim milk

1 egg white, lighlty beaten

Savoury Toppings:

poppy seeds, seasame seeds, caraway seeds, mixed Italian herbs, Cajun spice, parmesn cheese, coarse salt, garlic powder, chilli powder etc

Sweet Toppings:

cinnamon sugar, hundreds and thousands, sprinkles. I used cachous for the eyes and large rainbow sprinkles for the tongues

1. Preheat oven to 200°C. Line 2 baking trays.

2. Sift flour and salt into a bowl. Add oil and milk. Mix together with a round-bladed knife to form a firm dough. Knead gently on a lighlty floured surface until smooth.

3. Cut the dough into 24 equal pieces. Roll each piece of dough into a 30-cm rope. Place 2.5 cm apart on baking trays.

4. Brush dough with egg whites. Sprinkle with toppings.

5. Bake until golden, about 10 minutes. Place baking trays on wire cooling racks and cool for 10 minutes. Transfer bread sticks to rack and cool completely.

Makes 24 breadsticks

To make spiral bread sticks, roll 30-cm ropes lightly in flour (I forgot to do that part) then wrap around oiled wooden chopsticks, I used a brush and brushed on the oil. Bake as above. Cool before gently removing from chopstick.

Nishnobblers, One Revolting Recipe

Don't take the title literally! Nishnobblers are really cool and super yummy, perfect for Little Chefs to make (with supervision of course).

Nishnobblers, what are they? Any Roald Dahl fans out there? If you've read The Giraffe and the Pelly and Me you may (or may not) remember they get a mention -

...there were Nishnobblers and Gumglotters and Blue Bubblers and Sherbet Slurpers and Tongue Rakers, and as well as this, there was a whole lot of splendid stuff from the great Wonka factory itself.

These Nishnobblers come from the book 'Roald Dahl's Even More Revolting Recipes'. There's heaps of revoltingly good recipes in there, i'm excited about The Magic Green Crystals.

You'll need 30 x 25cm sheet of bubble wrap.

Now, brush over 100g dark chocolate. I used more than 100g. I like my bubbles well and truly covered.

Make sure to get the chocolate into the the holes between the bubbles.

Well and truly covered. Put in the fridge for 15 minutes.


Melt 100g of white chocolate, let it cool a bit and spread it over the dark chocolate. Chill for 15 minutes.

When it's all set, carefully peel the bubble wrap off. Now cut shapes out with cookie cutters and there you have them...

Little Window Sandwiches

Think of the surprise littlies (and biggies) will get when they see these in their lunch box. Better still, let the kids make their own sandwiches for lunch, these are easy to make and i'm sure they'll have fun. *You can store any leftover bread in the freezer and use later as breadcrumbs.

Here's the to do:

Cut two pieces of bread with a cutter.

Using a smaller cutter, cut out the middle of one of the slices of cut bread then spread on your desired filling.


That combo was Little Chefs idea and apparently it tasted great!

Fruity Milk Pops

It's been stinking hot and humid here. We're sweltering in the heat because we don't have an air-conditioner:( As I write this there is a nice cloud cover and it's drizzling yet still humid.

Because it's hot it's nice to have a few cold treats on hand so Little Chef and I have been busy in the kitchen making Fruity Milk Pops. These are fantastic because there are only TWO ingredients and are a breeze to make.

I recommend freezing these overnight. After about 5 hours, ours weren't frozen and I thought we'd done something wrong. Actually, I thought it went wrong because I let Little Chef do A LOT of the work but no, they just needed a lot longer to freeze. I know I know, I should put a bit more faith in my little cooking buddy.

Fruity Milk Pops2 packets of jelly (jello), 85g each (we used Mango)
3 cups of cold milk

Moulds (ours are roughly 60ml per mould and made 10 ice-blocks)

What to do:

Blend the two packets of jelly and cold milk in blender for 3 minutes. It should be frothy (airy, with lots of bubbles).

Pour mixture into ice block moulds and freeze.

Summer Yum!

We said:
Little Chef: These are really good.
The Sugar Fairy: You can feel the little jelly bits, interesting texture.
Mr Cupcakes: These are weird.

Butterfly Fairy Bread

Butterfly Fairy Bread is a twist on the Aussie favourite Fairy Bread. Fairy Bread is a MUST at kids birthday parties. Actually, i've been know to eat a few Fairy Bread sandwiches just for the fun of it!

The Sprinkles Fairy makes sure my kitchen is stocked with plenty of hundreds and thousands.

Butterfly Fairy Bread
You'll need:
white bread
butter/margarine
hundreds and thousands
fruit sticks
butterfly cookie cutter

1. Cut out butterfly shapes from the bread.
2. Spread butter on the bread.
3. Sprinkle with hundreds and thousands.
4. Cut the fruit sticks so they make the body of the butterfly.

Fairy Bread
Spread butter on white bread and then sprinkle with hundreds and thousands. Cut bread into triangles. Leave the crusts on!

Koala Cookies

These biscuits turned out great. Petal did a lot of the work on these because they are really easy. We'll be making another batch soon so Petal can give some to her friends as Christmas gifts.

Ginger Cookies ( you can use any cookie recipe though)
2 cups (300g) plain flour
1/2 tsp baking powder
1 tsp ground cinnamon
2 tsp ground ginger
1 cup (200g) caster sugar
125g cold butter, chopped
1 egg
1 tsp golden syrup

1. Preheat oven to 170°C/140°C fan-forced. Greased oven trays; line with baking paper.

2. Process sifted dry ingredients with butter until mixture is crumbly; add egg, golden syrup and ginger, process until ingredients come together. Knead on floured surface until smooth.

3. Make 1 30g ball and 2 8g balls (you don't have to measure if you don't want to. I'm a bit thingy about getting things just so). Position as below.

4. Push a paddle pop stick into the big ball just until you can feel it the other side.
5. Flatten the balls over the stick. Push the paddle pop stick up further if you need to. The paddle pop stick should be quite a ways in.

6. Cook them in the oven for approx. 15 minutes.

7. Decorate. We used mini m&m's for the eyes, left over oval jubes from the flower biscuits, sugarpaste flowers for the girls (a bit Hello Kitty don't you think. *Hello Koala*??). Used royal icing to stick them down. You could use melted chocolate.


You can see these being made (but a Teddy Bear) on Howdini.com.