It’s never too late to nurture the hibernating future chef in your kid; just kidding! While they might or might choose to be a pastry chef, baking or at least helping does foster good skills and also promotes bonding between parent and child. So here are some kids desserts that you can supervise, help, or ask them to help you make. By the end of making these no bake desserts for kids and some baked, both you and your child will have big smiles on your faces. Let them take over the dough or batter-making stages, or perhaps you could measure out the ingredients keep them ready in a bowl, or let them do that too.
1. Chocolate Chip Cookies
(Makes 24 cookies)
Ingredients
- 115 gm butter
- 100 gm granulated sugar
- 55 gm brown sugar, packed
- 2 tsp vanilla extract
- 1 egg
- 210 gm all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 170 gm semisweet chocolate chips
Instructions
- Preheat the oven to 180°C.
- Add butter to a microwave-safe bowl and microwave for until fully melted. Try 30 seconds, it should be enough to melt the butter not make it hot and bubbly.
- Take a big bowl, add the sugars to it, and mix, until combined well. Add the egg and vanilla, and stir to mix.
- Mix the sifted flour, baking soda, and salt into the bowl and mix to combine. A dough will form and it should be soft and a little sticky but not overly sticky.
- Add the chocolate chips and mix to distribute evenly.
- Use a tablespoon and scoop 1 ½ portions of the dough and plonk it on a lined cookie baking sheet. Make sure to put at least two inches of gaps between each cookie.
- Bake in the preheated oven for 7-10 minutes, until cookies are puffy with an underbaked middle and fully baked edges.
2. Chocolate Soda Cake
(Serves 15)
Ingredients
For the cake:
- 375 ml soda of choice
- 120 ml vegetable oil
- 115 gm salted butter
- 60 gm Cadbury Cocoa Powder
- 400 gm sugar
- 250 gm flour
- 1 tsp baking soda
- 2 eggs, room temperature
- 120 ml buttermilk
For frosting:
- 115 gm salted butter
- 60 gm Cadbury Cocoa Powder
- 120 ml milk
- 960 gm caster sugar
Instructions
- Let’s start with the cake, first preheat the oven to 180°C then grease a 13x9-inch baking pan with butter. Set aside.
- Pour the soda, oil, butter, and cocoa powder into a big saucepan. Simmer it over medium heat and once it simmers, mix well and remove from the heat.
- Take a bowl and sift flour mixing it with sugar and baking soda. Add this to the saucepan and stir to mix until no dry streaks are visible.
- Take a small bowl, whisk the eggs with buttermilk, add them to the saucepan, and stir again until just combined.
- Transfer the hot cake batter into the greased baking pan and bake for 20-25 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool and meanwhile prepare the frosting.
- Take a saucepan, add butter, cocoa powder, and milk and stir to combine, over medium heat.
- Once smooth, add the powdered sugar in parts, mixing each time you add, until smooth.
- Pour the frosting over the warm cake.
- Let the cake cool, slice and serve proudly.
3. No Bake Oreo Pie
(Serves 12)
Ingredients
For the Crust:
- 400 gm Oreo cookie crumbs (25 cookies)
- 115 gm butter, melted
For the Filling:
- 225 gm cream cheese, softened
- 120 gm powdered sugar
- 1 tsp vanilla extract
- 475 ml whipping cream
- 375 gm Oreo cookies (12 cookies), coarsely chopped
Instructions
- Remove the filling from 25 Oreos seal the cookie part in a ziplock pouch and smash up with a rolling pin until you have fine crumbs.
- Mix the crumbs with the melted butter and press down into the bottom of a pie pan or round cake pan. Pop into the refrigerator to set.
- Take a big bowl, and add the cream cheese, sugar, and vanilla. Fix an electric mixer either stand or handheld with beaters and beat on low speed for two minutes then increase the speed and beat until smooth.
- Add the whipping cream and beat on low speed then increase to high until stiff peaks form. Fold in the chopped 12 Oreo cookies (with filling).
- Spread the filling over the crust you had prepared earlier. Use a spatula to smoothen the top.
- Cover the pie pan and refrigerate for three to four hours.
- Once set, take it out, divide it into slices, and serve.