No need for ovens with this no bake malteser tray bake recipe that’s ideal for kids. Only a little melting of the chocolate required and then you mix all the ingredients together and leave to cool. Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 300g x milk chocolate, 3 tbs x honey or syrup, 250g x digestive biscuits, 230g x maltesers, 100g x butter
Special Equipment: Deep sided baking tray, kitchen scales, mixing bowl
Grease the baking tray with a little butter to stop the tray bake sticking
Break up 200g of the chocolate and melt it with the butter until runny
You can do this in a glass bowl over a saucepan of water over the hob or in the microwave
While you’re waiting for the chocolate to melt crush up the digestive biscuits
When it’s runny add the honey, crushed biscuits and maltesers and mix well
Tip the mixture into the baking tray and push down to the edges until you have a flat top
Set it aside or in the fridge to cool
When it’s set, melt the remaining 100g of chocolate and pour over the top
Leave aside to set for another hour or two and then cut into slices and enjoy!
Get the Kids Involved: Looking out the ingredients and equipment, measuring out the ingredients into the bowl, mixing together, crushing the biscuits
Kitchen Monster Tip: Put the biscuits into a freezer bag and whack with a rolling pin to avoid crumbs everywhere!
This chocolate banana muffin recipe for kids is a great twist on the traditional choc chip muffins. I mean who doesn’t like chocolate with their bananas?! Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 200g x self raising flour, 1 x egg, 3 x medium or large bananas, 150g x sugar, 75g x butter, pinch of salt, 75g x chocolate chips
Special Equipment: Mixing bowl, kitchen scales, muffin trays, paper cases, spoon, electric mixer (or you could use a spoon)
Pre-heat oven to 180C/350F/G4
Peel the bananas and mash them all with a fork
Weigh out the sugar and butter and add to the mashed bananas
Mix well then crack the egg in too
Add in the flour and 50g of the chocolate chips and combine together
Spoon into the paper cases – we made about 12 from our mix
Sprinkle the remaining chocolate chips over the top of the muffins and bake for about 20-25 minutes
Remove from the oven when they turn golden brown and a knife inserted in the middle of the muffins comes out clean of mixture
Leave to one side to cool then store in a tin until ready to eat!
Get the Kids Involved: Looking out the ingredients and equipment, measuring out the ingredients into the bowl, mixing together, spooning into the paper cases, setting the timer
Kitchen Monster Tip: About 2/3rds of the way through baking, turn round the tin to ensure an even bake
Sometimes we come across a recipe that is so simple even we can’t get it wrong! This granola recipe is a great one for kids to get involved with because all you need to do is weigh out the ingredients then mix them all together and bake. And it tastes delicious!
Ingredients: 170g x oats, 70g x brown sugar, 125g x peanut butter, 125g x honey, 90g x M&Ms or Smarties
Special Equipment: Deep edged baking tin, mixing bowl, spoon and kitchen scales
Measure out all your ingredients into the mixing bowl
Coat the baking tin with a little butter or oil to stop the mixture sticking
Pour in your mixture and flatten down with the back of a spoon until it’s right up to the edge
Bake for about 20-25 minutes until the granola turns golden brown
Put to one side for 5 minutes to cool slightly
Cut into squares and remove from the tray to cool completely
They should store well in a tin for a few days if you can stop yourself eating them that long!
Get the Kids Involved: Looking out the ingredients and equipment, measuring out the ingredients, stirring the mixture, pressing it down into the tin, setting the timer
Kitchen Monster Tip: Depending how thick you make them the oven times may vary, check them after 15 minutes or so turning the baking tray round so it bakes evenly
Who would have thought that putting vegetables in your cakes would be so delicious? It’s maybe not the best way to get a portion of fruit and veg into the kids but every little helps. This recipe for carrot cake is perfect for little hands to help with. Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 200g x self raising flour, 1 x tsp bicarbonate of soda, 2 x eggs, 175g brown sugar, 150ml x sunflower oil, 200g x carrots (grated), zest of 1 x orange, 100g x butter, 300g x soft cheese, 100g x icing sugar
Special Equipment: Kitchen scales, 2 x mixing bowl, measuring spoon, muffin tins, parchment paper / grease proof paper, large spoon, wire rack
Pre-heat oven to 180C/160Fan/4G
Add the flour, sugar and bicarbonate of soda to the bowl and mix
In the second bowl mix the eggs and oil together and add to the dry ingredients along with the grated carrot
Mix well untill all the ingredients are combined and set aside for a moment
Cut out large squares of parchment paper (about 15cm x 15cm although this will depend on the size of your muffin tin)
Grease the inside of the muffin tin with a little butter then push in a square of parchment paper into each section to form a little paper case
Divide the mixture between the muffin tray (we made 12 muffins from our mix)
Transfer to the oven and bake for around 20-22 minutes (times will vary by oven)
Place onto a wire rack to cool for an hour or two
Mix together the icing sugar, butter and soft cheese then spread onto each muffin or use a piping bag to make it look fancier
Grate some orange zest on the top of each one to finish
Serve and enjoy!
Get the Kids Involved: Looking out the ingredients and equipment, measuring out the and mixing the ingredients, cutting out the parchment paper, dolloping out the mixture, decorating the icing, licking the bowl!
Kitchen Monster Tip: You can tell a sponge is cooked when you can insert a skewer or a knife into the middle of the cake and it comes out clean of mixture. All sticky and it needs a few more minutes.
This bread recipe is the easiest one you’ll find – no kneading is required, just mix, shape and bake! Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 500g x plain flour, 2 x tsp bicarbinate of soda, 1 x tsp salt, 400g x live natural yoghurt
Special Equipment: Mixing bowl, measuring spoon, kitchen scales, baking tray, wire rack for cooling
Pre-heat oven to 200C/180F
Weigh out the flour, bicarb and salt into the mixing bowl
Make a well in the middle and add the yoghurt
Get your hand in and mix it all together until it forms a sticky ball – you may need a little milk to help it on its way
Pour a little oil onto the worktop and shape the dough into your desired shape – we prefer a nice round loaf!
Transfer to the baking tray and into the oven for about 40 minutes – the bread should be golden brown and sound hollow when you tap the base
Leave on a wire rack to cool then pull apart to serve!
Get the Kids Involved: Looking out the ingredients and equipment, measuring out the ingredients, mixing into the dough, shaping and baking
Kitchen Monster Tip: before you pop it into the oven use the side of your hand to mark out section – this will make it easier to separate when baked
Can there be any better way to celebrate Christmas than munching on some Reindeer Poo?! This easy no-bake recipe for kids is a great little kitchen project. Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 270g oats, 6 x tbsp cocoa powder, 100g x coconut flakes, 115g x butter, 400g x sugar, 120ml x milk, 1 x tsp vanilla essence
Special Equipment: Sauce pan, large mixing bowl, parchment paper
Put the butter, sugar and vanilla into the sauce pan and melt until liquid
Weigh out the oats, cocoa powder and coconut into the mixing bowl
When the mixture has melted pour over the dry ingredients in the bowl
Mix together well until it starts looking like reindeer poo then lay out the parchment paper
Spoon out clumps of the poo mixture onto the paper then leave to set
Keep in the fridge until ready to enjoy the reindeer poo!
Get the Kids Involved: Ensure you supervise the melting process but the kids can get involved in the weighing, mixing and spooning out
Kitchen Monster Tip: These are pretty sweet so don’t make the poos too big!
Tablet is a traditional Scottish sweetie, not as soft as fudge but not as hard as candy. This tablet recipe for kids is delicious but you might want to limit how many pieces you have as it has rather a lot of sugar in it! Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 1 x small tin of evaporated milk, 113g x butter, 454g c caster sugar, a few drops of vanilla essence
Special Equipment: Microwave, large glass bowl, baking tray, knife
Add all the ingredients into the glass bowl and microwave for 6 minutes
Stir well then return to the microwave for another 6 minutes
Remove, stir well again and pour into the greased baking tray
Cool in the fridge for about 5 minutes
Take it out the fridge and score the top of the mixture with a knife into square portions
leave for another couple of hours for it to set through
Cut into squares then serve and enjoy!
Get the Kids Involved: the mixture gets very hot and can be dangerous if spilled or touched so never leave the child alone and supervise at all times – they may just be able to help weigh out the ingredients and cut the tablet up once it’s set
Kitchen Monster Tip: Scoring the top of the tablet will make it much easier to cut once cooled
This Mince Pie Cupcakes recipe for kids is a lovely alternative to standard Christmas mince pies and will give everyone a nice surprise. There’s no baking involved either so it’s great for little hands to help with. Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 1 x packet vanilla sponge fairy cakes, 1 x jar mincemeat, icing sugar to decorate
Special Equipment: knife, spoon
Carefully cut the top off each of the fairy cakes and scoop out a little of the sponge insides
Cut the lid of the fairy cakes in half and set to one side
Spoon the mincemeat into each of the fairy cakes
Place the sponge lids into the mincemeat at an angle so that they look like angel wings
Dust with a little icing sugar then serve and enjoy!
Get the Kids Involved: cutting the sponge, spooning in the mincemeat, placing the wings, dusting the icing sugar
Kitchen Monster Tip: You can of course make the fairy cakes yourself but sometimes we like a time-saving cheat!
Who doesn’t like the combination of chocolate and orange? Try out this chocolate orange cupcake recipe for kids for a delicious spin on the classic cupcake. Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 50g x cocoa powder, 175g x self raising flour, 100g x butter, 275g x caster sugar, 6 x tbsp boiling water, 3 x eggs, 1 x tsp baking powder, 3 x tbsp marmalade, 120ml x milk, 135g x plain chocolate, 150ml x double cream
Special Equipment: Kitchen scales, mixing bowls, paper cupcake cases, cupcake baking tray, glass bowl for melting the chocolate
Lay out the paper cases in the baking tray and pre-heat the oven to 180C/350F/G4
Mix the cocoa and boiling water together and pour into the bowl
Add the flour, sugar, eggs, butter, milk and baking powder and beat together until it’s combined
It’ll look runnier than a normal cake batter but don’t worry!
Pour into the paper cases and bake for around 25 minutes or until golden in colour – then leave them aside to cool
Peel off the paper cases and cut them through the middle
Heat the marmalade in the microwave for a few seconds to melt it, spoon into the middle of each cupcake then place the tops back on
Add the cream and chocolate into the glass bowl and place it onto a pan of boiling water to melt
After a few minutes, the chocolate will melt and the cream become silky and dark – place aside to cool
Just before it sets hard, spoon onto each cupcake and spread over
Decorate with chocolate chips for an extra blast of chocolate!
Get the Kids Involved: Laying out and weighing the ingredients, cracking the eggs, stirring the mixture, spooning into the paper cases, spreading the marmalade and chocolate, pouring over the chocolate chips
Kitchen Monster Tip: You can tell if a sponge is cooked through by inserting a cocktail stick or small knife into the middle – if it comes out clean it’s baked and ready!
Toffee and apple is a combination that was meant to be, so why not combine them with a cookie too? If you like cookies you’ll love this Toffee Apple recipe for kids. Remember to always follow the Kitchen Monsters Code when you’re in the kitchen!
Ingredients: 100g x toffees, 100g x dried apple, 275g x self raising flour, 2 x egg yolks, 175g x butter, 140g x caster sugar, 2 x tbsp milk
Special Equipment: Mixing bowl, baking tray, kitchen scales, rolling pin, freezer bag, grease proof / parchment paper
Weigh out the toffee into the freezer bag and bash with a rolling pin into little pieces (or carefully cut them if they are soft enough)
Add together the butter and sugar in the bowl and mix well
Empty in the flour, egg yolks, toffee chunks and dried apple (saving about a quarter of the dried apple chunks for later)
Mix well and form into a large ball – you may need to add a little milk to bring all of the ingredients together
Transfer into the fridge for 30 minutes to help it set a little
Get out your baking tray and line it with parchment paper
Pre-heat the oven to 190C/170Fan/Gas5
Get the dough out of the fridge and pull off small chunks and roll into a ball – you want them to be about 4cm wide
Place onto the baking tray and press down gently using the bottom of a glass to form a circle
Divide the remaining dried apple between the cookies, pressing gently into the top
Bake for 8-10 minutes until golden and brown
Remove from the oven and leave for a few minutes to harden slightly before transferring to a plate
Get the Kids Involved: Weighing out the ingredients, bashing the toffee, mixing in the bowl, rolling into balls, pressing into circles, adding the dried apple to the top
Kitchen Monster Tip: They don’t take long to bake so leave plenty room between them to allow them to spread – better doing two or three batches than having your cookies all joined up!