The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

On Father’s Day, bake up a batch of Dad’s favorite cookies. Power up the traditional chocolate chip with a taste of the islands: sweetened coconut flakes. Plus, the ingredients for this recipe don’t cost more than $10 — this is one great cheap eat!

Ingredients

Cooking Instructions

1. Preheat oven to 350 degrees F. Using a wooden spoon, mix together butter, brown and white sugars until sugars are completely blended.
2. Add egg and vanilla. Mix well.
3. In separate bowl, sift together flour, baking soda and salt.
4. Add flour mixture to butter mixture, 1/2 cup at a time, until flour is completely blended. Add chocolate chips and coconut and mix well.
5. Using two teaspoons, drop cookies onto baking sheet. Bake 10-12 minutes or until golden. Let cool.

Source: http://recipes.kaboose.com/chocolate-chip-and-coconut-cookies.html

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The Tweens News | English

I Love You Daddy Poem!

You might need to use tools that require adult supervision, such as glue gun and scissors. If so, these can be replaced by textile glue and safety scissors. Make sure you ask your parents some help.

Pair this cute poem with some construction paper and a photo and you’ve created a fun family keepsake that Dad will cherish.

What you’ll need:

How to make it:

1. Print off poem and trim off excess paper, cut the corners off if you like. (Picture #1)
2. Cut around the edges of the light blue construction paper in whatever design you like. We chose curves. (Picture #2)
3. Glue the light blue paper to the blue paper.
4. Glue the poem to the light blue paper, leaving enough room above it to place your photograph. (Picture #3)
5. Glue the photograph above the poem.

Tips:

• You can make this craft extra special by writing out their own poems.
• You can add a hanger by taping a piece of yarn or ribbon to the back.
• To help this keepsake really last, you can laminate it!
• Be sure to write the date on the back.

Picture #1:

Picture #2:

Picture #3:

Cookie Tube For Dad!

You might need to use tools that require adult supervision, such as glue gun and scissors. If so, these can be replaced by textile glue and safety scissors. Make sure you ask your parents some help.

Recycle a cylindrical potato chip container into a modern art cookie tin for Dad! Paint it however you like and fill it will your dad’s favorite homemade cookies.

What you’ll need:

How to make it:

1. Bake your dad’s favorite cookie recipe and set aside to cool.
2. Wash out the potato chip container carefully and let dry.
3. Paint the container with a coat of gesso or white paint and let dry. (Picture #1)
4. Paint container with different colors in an abstract art fashion. (Picture #2) We did fat brush strokes in random places using three different colors.
5. While the paint is still drying, use a paintbrush to add the lightest color, filling in the gaps and overlapping the other colors. (Picture #3)
6. Have an adult spray with acrylic sealer spray and let dry.
7. Wrap stacked cookies in tissue paper and fill container.
8. Replace lid and add a bow to the top if you like.

Tips:

• If Dad doesn’t have a favorite cookie, try some of our cookie recipes (Type in the SEARCH: Cookie).
• If your dad’s favorite are brownies, make the brownies and use a round cookie cutter or biscuit cutter to make them round (after they are baked)!
• Add a leftover Christmas bow to the top or make one from ribbon.

Picture #1:

Picture #2:

Picture #3:

Source:

- http://crafts.kaboose.com/i-love-you-daddy-poem.html

- http://crafts.kaboose.com/cookie-tube-for-dad.html

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The Tweens News | English

Mini Cream Puffs Filled With Strawberry Mousse!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Who doesn’t love cream puffs? These are good enough for your Dear Mother to enjoy on Mother’s Day– and filled with a pretty pink mousse.

Ingredients

Cooking Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line two cookie sheets with parchment paper.
2. In a medium saucepan combine water, butter and sugar, and bring to a boil over medium-high heat. Add the flour all at once, stirring constantly over low heat until the mixture leaves the side of the pan and forms a ball. Remove pan from heat and let cool for a minute or two.
3. With an electric mixer, beat the eggs into the flour mixture one at a time, beating well after each egg, until the batter is smooth and glossy.
4. Drop the cream puff mixture by heaping tablespoons onto the prepared cookie sheets. There should be 24 blobs of batter. Leave plenty of room between them for expansion — they’ll puff to more than double as they bake. Bake for 35 minutes, then open the oven door and quickly cut a hole into the side of each puff to allow steam to escape, and continue to bake for another 5 minutes. The puffs should be golden brown with a crisp exterior. Let cool completely.
5. Now make the filling. In a blender or food processor, puree the strawberries with the sugar until smooth. In a mixing bowl, beat the whipping cream with an electric mixer until stiff, then add the strawberry puree and beat until well mixed.
6. Slice the top off each puff and spoon in some of the strawberry mousse filling. Replace the top and arrange on a platter. When all the puffs are filled, dust lightly with powdered sugar and serve as soon as possible.

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Oatmeal, raisins and peanut butter are a classic combination, especially tasty in this no-bake, no-bowl recipe. They’re ideal for a warm summer’s day because you don’t have to turn on the oven.

Ingredients

Cooking Instructions

1. In a large saucepan combine, 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and boil for 1 minute.
2. Take off heat and add peanut butter, quick cooking oats, cocoa, vanilla and raisins.
3. Stir well. Drop by teaspoon on wax paper Let sit one hour.

Servings: 18

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These caramel confections are a special treat that people just adore. They’re simple to make and tuck into a lunch bag or backpack for a sweet recess snack.

Ingredients

Cooking Instructions

1. Add 1 tablespoon of the oil to a 4-quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in a 250 degree F (120 degree F) oven to keep warm. Repeat until all corn has been popped. Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Remove from heat and stir in vanilla.
3. Pour caramel mixture over popped corn and stir to coat. Allow to cool slightly. Butter hands lightly; shape popcorn into balls about 3-1/2 inches in diameter.

Servings: 15

Source:

- http://recipes.kaboose.com/mini-cream-puffs-with-strawberry-mousse.html

- http://recipes.kaboose.com/no-bake-fudge-cookies.html

- http://recipes.kaboose.com/caramel-popcorn-ball-snacks.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Ingredients

Cooking Instructions

1. Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined.
2. Add flour and salt. Beat until combined, scraping down side of bowl occasionally.
3. Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to ¼-inch thickness. Cut out shapes. Reroll and use scraps until all dough is used.
4. Bake 15 to 20 minutes,depending on the size of the cookies, or until lightly browned.
5. Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely. Decorate as desired.

Make-Ahead

Tips & Tricks

Preparation Time: 25 minutes, not including decorating time

Servings: About 2 dozen cookies, depending on the size of the cookie cutters

Baking Time: 15-20 minutes, depending on the size of the cookies

Source: http://recipes.kaboose.com/sugar-cookies.html

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The Tweens News | English

Sicilian Escarole Salad With Citrus Dressing!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Complement your dinner with this Sicilian escarole salad with citrus dressing.  Crisp escarole blends with oranges, black olives and red onions in a tangy and simple vinagrette for a cool treat.

Ingredients

Cooking Instructions

1. In a large bowl, whisk the vinegar with the juice from 1 orange, salt and pepper. Continue to whisk while you slowly drizzle in the olive oil until your dressing gets slightly thicker.
2. Add the escarole, onions and olives and toss to coat. Top with orange segments and serve.

Ready In: 10 minutes

Servings: 6-8

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

People of all ages will enjoy these Easter jelly bean-and-citrus sugar cookies. There’s no need to roll or chill the dough with this drop cookie recipe, so it gets into the oven fast.

Ingredients

Cooking Instructions

1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, combine flour, baking powder and salt and set aside.
3. In the bowl of a mixer, combine the butter and sugar. Beat until light and fluffy, approximately 2 minutes. Add the eggs to the mixture one at a time, beating well after each addition. Add the lemon juice, orange juice and zests. Beat to combine. Gently stir in dry ingredients. Mix only until flour is incorporated. Do not over mix.
4. Spoon about 2 tablespoons of dough per cookie onto prepared baking sheets, leaving about 2 inches between each cookie. Press 3 jellybeans into the center of each cookie and bake for about 15 minutes or until the edges of the cookies just start to brown.
5. Allow the cookies to cool on the baking sheets for 5 minutes and then remove gently with a thin metal spatula.

Ready In: 30 minutes

Servings: 25

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Rich cream cheese and savory ricotta combine in this traditional egg based chocolate chip tart. It’s the perfect ending to an Easter dinner or any casual entertaining occasion.

Ingredients

Cooking Instructions

1. Preheat oven to 350 degrees F. On a floured surface, roll dough into an 11-inch circle. Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Prick bottom and sides of the dough with a fork. Place tart shell into the refrigerator for 20 minutes Remove tart pan from the refrigerator and place on a baking sheet and bake for 20 minutes. Allow to cool.
2. In a clean food processor, pulse the cream cheese and ricotta until smooth. Add the eggs  one at a time, pulsing after each addition. Keep the machine running and add in the salt, vanilla and orange zest. Turn off the machine and stir in chocolate chips.
3. Pour mixture into cooled tart and place on baking sheet. Bake at 350 degrees F for 25 minutes or until filling is set.
4. Serve cold or at room temperature.

Ready In: 1 hour 10 minutes

Servings: 6-8

Source:

- http://recipes.kaboose.com/sicilian-escarole-salad-citrus-dressing.html

- http://recipes.kaboose.com/lemon-and-orange-jellybean-cookies.html

- http://recipes.kaboose.com/chocolate-and-ricotta-tart.html

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