Cooking with my boys is one of my favorite mom activities, but let me just tell you right now, it requires all the patience in the world for me. I just want to cook the recipe and be done! However, I want to create memories for them of me being a delight in the kitchen instead of being a frazzled, fussy mess. Reed and Jake are getting to the age that they are starting to make their own eggs, can preheat the oven for me, take items out of the oven, and can help me with food preparation. It really has turned into a sweet time where I can recap their day with them, dance with them while Alexa is blaring music in the background, and wade through the waters of what is going on in their little minds. I want to encourage moms of little ones to hang in there, because cooking with your little loves does become fun!

I have four recipes that are pretty kid-friendly. A couple would be great if you have younger children and I have a couple that would be great no matter the age. Happy cooking and keep me posted on how the recipes turn out in your kitchen.

This recipe is great for any occasion, but I needed something simple when I was getting ready to make Valentine’s Day gifts for the boys’ teachers.

Chocolate-Covered Pretzel Rods:

1 bag of pretzel rods
1 package of white almond bark
Sprinkles of your choice

Melt your almond bark in a double boiler or follow package directions for microwaving. Dip your pretzel rods into the almond bark, place on parchment paper to dry, and sprinkle the pretzel rods with your favorite sprinkles. I know what you are thinking, sprinkles are going to be all over my kitchen. Yes, you are right, they will be, but you are making memories!

Do you love smores but don’t really want to have to make a campfire every time you want one? This recipe is fabulous and the boys gobble them up. This recipe came from my dear friend, Andie Carroll.

Smores Bars:

¾ cup butter, softened
¼ cup + 2 T. brown sugar
¾ cup sugar
1 egg + 1 yolk
1 ½ t. vanilla
2 cups flour (all-purpose)
1 cup + 2 T. graham cracker crumbs
1 ½ t. baking powder
¼ t. salt
Hersey’s bars
1-7 oz. jar marshmallow cream

Preheat over to 350 degrees and grease 9x13 pan. Cream butter and sugars, add egg and vanilla. Add flour, crumbs, baking powder and salt, mix until combined. Press ½ of the dough into your pan. Spread marshmallow cream on top (it helps to microwave it for 10 or 15 seconds.) Lay down chocolate bars side by side to cover the surface.

The easiest way to get the top layer on is to put the dough in a gallon Ziploc, roll flat to all corners, put in the freezer for a few minutes, then cut the bag open and place dough on top-you will have to cut it to make it fit. Bake for 30 min.

When Reed was at Sudduth Elementary, the Culinary Arts Institute at The W did a cooking demonstration. Reed came home with an energy bite recipe that we have made over and over. These are great for afternoon snacks and lunch boxes. I have to hide them in the fridge in order to have them multiple days in a row. This is an easy recipe and you can easily make them with littles, assist your tween, or even tell your high schooler to follow the recipe.

Chunky Monkey Energy Bites:

2 cups quick oats
2 ripe bananas, mashed
2/3 cups unsweetened shredded coconut
½ cups natural peanut butter (or any nut butter)
2 T. ground flaxseed
2 t. cinnamon
1 t. vanilla
1 T. honey
½ cup of mini chocolate chips

Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour. Roll into balls or scoop with a mini cookie scoop.

I feel like I am seeing a theme here with chocolate chips and bananas, but they really are both two completely different yummy recipes!

Banana Chocolate Chip Mini Muffins:

3 bananas
2 eggs
½ cup of applesauce
½ cup of honey
1 cup of all-purpose flour
1 t. baking soda
½ cup of mini chocolate chips
¼ t. salt
1 T. vanilla
1 cup of whole wheat flour

In a large bowl, add flours, baking soda, and salt. Stir. In a separate bowl, whisk eggs with a fork. Mash bananas until smooth. Add egg to the bananas. Add applesauce, honey, vanilla to egg and bananas. Mix well. Combine wet and dry ingredients in a bowl. Stir until you do not have any lumps. Spoon into a mini muffin pan. Sprinkle chips on top. Bake for 11-13 minutes.

The biggest take away for me and cooking with my children is that I am creating a safe environment where they can just be comfortable around me. I pray that this intentional time with them will create opportunities where they feel safe to talk to me and Scott about bigger topics in the future.

Cooking With My Boys