There are many ways to incorporate math, numbers, and counting into our kid’s daily routine. A fun way is by including them when we cook, by having them count cups, tablespoons, eggs, etc. For more suggestions on how to make math fun click here and for additional mathematical resources click here. Please note that the recipes below are kid friendly and are not all necessarily edible, some may be for play-dough or dog biscuits… get the picture? Hope you and your family enjoy your time in the kitchen as much as we do.
Do you have a favorite recipe you’d like to share?
- ½ cup sugar
- 2 tsp cinnamon
- 1 pkg of Pillsbury Crescent Rolls (makes 8)
- 3 tbsp butter, melted
- 1 large green apple, cut into 8 wedges
Preheat oven to 425°F. In a small bowl combine the sugar and cinnamon. On a clean surface, unroll the crescent rolls and brush the melted butter and heavily sprinkle the sugar/cinnamon mixture on top. Place an apple wedge on the widest part of the crescent and roll/wrap the crescent around the apple. Brush some more melted butter to the top of the individually wrapped crescent apple and sprinkle some more sugar/cinnamon on top for a finishing touch. Repeat until all 8 apple wedges are individually wrapped. Place your apple-pie bites on a lightly sprayed baking sheet and bake for approximately 10 minutes or until pastry is golden. Serve warm, ala mode (in other words with your favorite vanilla ice cream). Serves 8.
Biscoito de Polvilho Assado (Gluten-Free Baked Tapioca Biscuits)
- 3 cups of finely ground tapioca flour (polvilho azedo)
- 1 cup of vegetable oil
- 1 cup of milk
- 3 eggs
- salt to taste
Preheat the oven to 400 degrees. Mix all ingredients until well blended in a large bowl. Add mixture to a ziploc bag and cut a small corner of the bag to use it as a batter squeezer. Cover a large cookie sheet with aluminum foil and lightly spray it with cooking oil. Squeeze small strips of batter onto the tray. Bake until golden (approximately 10minutes) and let cool.
- 2 cups of your favorite pancake mix (we use Krusteaz for pancakes and waffles)
- 1 cup of old fashioned oatmeal
- 1 tbsp of cinnamon sugar
- 1 tsp of nutmeg
- 1 tsp of vanilla
- 1 cup of your preferred milk (we use 2%)
- 1/3 cup of water
- 2 cups of fresh or frozen blueberries
- 1 tbsp of butter (for cooking only, do not combine into recipe)
Instructions In a large bowl mix everything together except the blueberries & butter until it is all well blended. Warm up your skillet to where the butter is melting but not browning, the setting should be medium to low heat. Pour your pancake batter to the size you’d like your pancake to be. We like to make the kid’s pancakes, bite sized and the adults clearly larger. Then add the blueberries by hand, distributing it evenly. Cook until the bottom is golden, flip and repeat. Extra batter can be refrigerated and used up to 3 days later. Serve warm with syrup of your choice.
- 1 ½ coconut water
- ½ cup of sweetened condensed milk
- ½ cup of milk (we used 2%)
- 2 cups of coconut flakes
- ¼ tsp of cinnamon
- a pinch of nutmeg
Blend the above ingredients together in a blender, choppy – not until smooth so you can still have some nice coconut flakes.
Pour into molds yields 3 cups of liquid (six popsicles for my mold).
Freeze for at least 4 hours in your mold and enjoy!
- 1 1/2 cups semisweet chocolate chips
- 1 (19 ounce) can garbanzo beans, rinsed and drained
- 4 eggs
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1 tablespoon confectioners’ sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease bunt pan. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 1 ½ minutes, stirring every 30 seconds to blend and smooth chocolate together. Blend the beans and eggs in a blender until smooth. Blend in the sugar and the baking powder. Finally, blend in the melted chocolate until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. Bake for 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.
Recipe originally from allrecipes.com
- 1 white cake prepared
- 1 13 oz can of coconut milk
- 1 can sweetened condensed milk
- 1 cup of milk
- 1 bag of shredded coconut
- Cool Whip or any other whipped topping (we prefer to make ours homemade which takes a little longer)
Instructions Prepare your white cake as instructed. While it is baking, mix the 3 milks together and set aside. Once the cake is ready, pierce hoes throughout it for it to absorb the 3 milks. Slowly pour the milk onto the cake and refrigerate the cake until thoroughly chilled.
While your cake is chilling, spread the shredded coconut on a cookie tray and roast it in broil. Do not leave unattended because it will roast very quickly (seconds, not minutes)! I like mine thoroughly golden (not crispy or burnt) so I took it out and shook it around 3 or 4 times to make sure all of the coconut was getting equally golden. Once your shredded coconut is done, allow it to completely cool.