(as of [price_update_date] – Details)
Cookbooks for kids often focus on bland “child-friendly” fare, but the authors of Chef Junior, five young cooks between the ages of 12 and 15, challenge that assumption. Instead, they present a repertoire of healthy, delicious, and inventive recipes that range from easy to advanced. Kids will love these dishes and drinks, including Tiramisu French Toast, Coconut Chicken Nuggets, Garden Fresh Pesto Pasta, Peach Cobbler, chocolate-y No-Bake Cookies, and Mango Lemonade, along with perennial favorites like mac ‘n’ cheese, hamburgers, pizza, and tacos. In addition, children will learn how to set up a working pantry and shop for healthy, high-quality ingredients; use kitchen tools (including knives) safely and skillfully; and create meal plans the whole family will enjoy.
From the Publisher
Finally, a cookbook by kids for kids!
Hey kids! If you’ve ever wanted a fun, easy-to-follow guide to making delicious, fresh, healthy food for your family and friends, this is it. In this book, you’ll find 100 yummy takes on your favorite dishes (plus some new ones to love), along with all the information you need to be safe and feel super confident in the kitchen. There’s also plenty of advice on how to make recipes allergy-friendly and shop for the best produce, dairy, meat, and seafood. There’s even a blueprint for making meal plans a breeze. Now you can cook—and eat—like a real chef!
Peanut Butter & Jelly Cups
Active Time: 5 minutes > Total Time: 35–45 minutes
Makes: 16, serving 4
Made with creamy, dreamy peanut butter and a sweet jam filling, these PBJ cups are a twist on the classic peanut butter and jelly sandwich.
Mini-cupcake tin (with 16 cups)16 mini-cupcake paper linersMedium saucepanMeasuring cup and spoonsMixing spoon
1. Line a 16-cup mini-cupcake tin with paper liners.
2. In a medium saucepan, stir together the peanut butter, coconut oil, and maple syrup.
3. Put the saucepan on the stove and turn the heat to low. Stir the peanut butter mixture until it is well combined, then transfer the pan to a cool burner or cooling rack.
4. Using a measuring spoon, drop 2 teaspoons of peanut butter mixture into each cup.
5. Transfer the cupcake tin to the freezer and allow to set for 15 minutes.
6. Remove the tin from the freezer. Add 1/2 teaspoon of jam to each cup, then top each cup with 1 teaspoon more of the peanut butter mixture.
7. Place the tin back in the freezer for 30 minutes, or until the filling is firm.
8. Remove the tin from the freezer and serve the cups in their wrappers.
3/4 cup peanut butter
1/4 cup refined coconut oil
3 tablespoons maple syrup
2 tablespoons plus 2 teaspoons jam of choice