baking with kids

Mini rainbow cashew cheesecakes

Spring is in the air (literally) and I am back to working with with the vibrant colors of SuperNaturals plant based food dyes. They use food and plants to create beautiful colors which the kiddos can’t get enough of. Not a sponsored post, just a brand I stand by. They are sold on Amazon and in NYC Whole Foods.

Recipe for mini rainbow cashew (some matcha) cheesecakes

Serving 10

Prep time 20 mins

Freeze time 20 mins


Base Layer:

  • 1 cup gluten free oats, dry toasted

  • 1/4 cup raw pecans

  • 1/4 cup raw almonds

  • 1 cup pitted and soaked dates (soaked in water to soften)

  • 1/4 cup melted coconut oil

  • 1 teaspoon cinnamon

  • 1 teaspoon salt

Cheesecake layer

  • 1 cup cashews ( I can be soaked in water overnight for easier digestion and better blending)

  • 1/2 cup unsweetened coconut cream

  • 1/4 cup melted coconut oil

  • 3 dated, pitted and soaked

  • 1 tablespoon lemon juice

  • pinch of salt

  • natural food dye, like SuperNatural Brand, can also use turmeric for yellow, we used matcha for green, beet powder for pink.

  • Sprinkles optional (I used SuperNatural brand)


  1. To make base layer, blend all ingredients together in a food processor or high speed blender. When the mix resembles a ball or clumps spoon into a mini muffin pan or small silicon mold and fill up half way (I used a heart shaped mold).

  2. Set in the freezer to take shape while you bake the base.

  3. Mix all ingredients together for the base except the food dyes in a food processor. Let the food processor run for about 5 mins until the cheesecake mix is smooth and creamy. You may need to add more coconut cream.

  4. Divide mix into for small mixing bowls and add food dyes.

  5. Once you have your desired colors, place cheesecake layer on top of base and let freeze for about 20 mins.

  6. Top with sprinkles and serve!

    **These treats to do need to kept either frozen or in the fridge. They will melt at room temp.

Super Powered Banana Bread

Inspired by Alison Wu's beautiful banana bread that she made with Simple Mills gluten and grain free banana bread mix, we decided we needed to make our own TTK version! Instead of using the store-bought mix, we created our own flour blend with flax seeds. Flax is so good for the body in many ways (hence the "super power" of this bread), but it specifically helps with boosting the immune system and decreasing risk of eye disease. 

This bread is healthy enough to eat for breakfast, but delicious enough to serve as a decadent dessert. It is also an easy preparation process, so as always, your little ones can get involved in most of the steps! Once the banana bread is baked and cooled, we recommend topping it with banana "nice cream" and some in-season fruits for an extra yum factor! We topped ours with nice cream, honey, peach slices, crushed pistachio, and dried rose petals. 


Super Powered Banana Bread

  • Prep time: 15 mins
  • Cook time 30 mins
  • Serves 8-10


  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon arrowroot powder
  • 1 teaspoon chia seeds
  • 1 teaspoon flax seeds
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon
  • Pinch of sea salt

Wet ingredients

  • 2 eggs
  • 2 very ripe bananas
  • 1 teaspoon vanilla
  • 3 tablespoons melted  coconut oil

Optional Toppings:

  • Honey
  • Chopped Pistachios
  • Sliced Peaches
  • Banana “Nice Cream”
  • Almond Butter
  • Jam


  1. Preheat oven to 350 degrees F.
  2. Grease an 8 x 4 baking loaf and set aside.
  3. Whisk eggs with coconut oil and vanilla. Mash bananas with a fork into the mixture.
  4. Add dry ingredients to same mixing bowl and stir to combine. Mixture should be slightly runny.
  5. Add mixture to baking loaf and bake on middle rack.
  6. Check after 30 minutes by sticking a toothpick in the the middle. If it comes out dry, the bread is done. If the toothpick comes out with batter, place back in oven for another 5-10 minutes, depending on oven.
  7. Enjoy plain or top with your favorite toppings!

Stuffed Squash Blossoms

Wow your little ones with this stuffed summer squash blossom recipe! The squash blossoms help to create a really pretty dish, but it will be so fun to make alongside your kiddos with this very easy and hands-on recipe. 

Stuffed squashed blossoms are a traditional Cretan dish that I discovered while on a trip to Greece, and after loving every bite of them, I knew I had to try this recipe with my mini chefs at cooking camp. In the camp, we "traveled" to a different country every day, and this dish was a part of the menu for Greece! We made Greek fry bread stuffed with feta and herbs, souvlaki, and these stuffed squash blossoms. Luckily, squash blossoms are in season right now and I was able to pick up these up at my local farmers market. They can really be stuffed with anything, but this recipe incorporates lots of veggies and rice in a really fun way.   

stuffed squash blossom.jpg


Stuffed Squash Blossoms Recipe

  • Serves 6-8
  • Prep time: 20 mins
  • Cook time: 45 mins


  • 10-15 Squash blossoms (the blooms from summer squash). I purchased these at my local farmers market.
  • ½ cup red or white onion grated
  • 1 cup tomato grated
  • 1 cup wild parboiled rice
  • 1 cup water plus 2 cups water
  • 1 teaspoon dried thyme
  • Fresh oregano
  • ½ cup good olive oil
  • Salt and pepper to taste
  • Crumbled feta cheese
  • 1 potato peeled and quartered


  1. Preheat oven to 350 degrees Fahrenheit 
  2. Bring water to a boil 2 to 3 cups of water and the salt. Add rice and boil for about 15 minutes, stirring occasionally. Drain. Refrigerate if it will be more than a couple of hours before you use it.
  3. While rice is cooking, grate tomatoes and onions and place them in a boil. Add salt, pepper, thyme and 1 tablespoon of olive and stir to combine.
  4. Peel potato and quarter. This will help keep the squash blossom soft and moist (these bake along side, not inside).
  5. When the rice has cooled, add into the onion tomato mixture.
  6. Peel back the petals and stuff with the filling. Place in a pyrex baking dish alongside potatoes. Top with olive olive and salt.
  7. Bake for 30-40 mins until tender and rice is cooked through. Top with feta cheese.


Avocado Ice Cream (vegan)

Happy (belated) National Avocado Day!

The mini-chefs I worked with this week were eager to celebrate the holiday by eating a ton of creamy avocado, but they also wanted to beat the NYC summer heat with a yummy frozen dessert. We found the perfect solution with this vegan avocado-based ice cream.

To fully embrace the spirit of the holiday, we whipped up the avocado ice cream and then crafted this treat to look like it's original source. We saved the avocado shell, spooned the ice cream back into it, and created a chocolate coconut ball for the "pit." The end result was adorable and so satisfying. And, of course, these were so much fun to make! 

avocado ice cream-1.jpg

Avocado Ice Cream Recipe

  • Serves 4
  • Prep time: 10 mins 
  • Freeze Time: 3 hours

Ice Cream Ingredients: 

  • 2 avocados (reserve avocado skin for serving)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon of fresh lime juice
  • ½ of a can of full fat coconut milk
  • 2 tablespoons of maple syrup
  • ½ teaspoon of salt

"Pit "Ingredients (Optional):

  • ¼ cup unsalted sunflower seeds
  • ¼ cup sunbutter
  • 1 tablespoon melted coconut oil
  • 2 tablespoon of maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • Handful of mini chocolate chips


Blend all ingredients together in a high speed blender and transfer to a loaf pan, wrapped in plastic. Freeze for an hour or up to 1 week. Let soften at room temperature 20 minutes before serving.

To make the pit: place all ingredients in a food processor and process until smooth. Scoop out with either a spoon or cookie scoop and roll into 2 inch balls.

When ice cream has set but hasn’t quite frozen spoon back into avocado skin and place the pit in the middle!

Orange Cranberry Yogurt Muffins

Just the mention of muffins sends my mini chefs yelping and cheering for joy. I am not a huge muffin fan, but I do enjoy when they come out of the oven super warm, with chunks of fruit and I can slather some jam or nut butter across the top. The cranberries and oranges in this recipe have a nice amount vit. c which keep our skin looking young and healthy, also help us recover faster when we are sick and heals cuts and scrapes (I hear you boo boo' and ouchies).

Prep Time 10 mins
Bake time 15 mins
Servings 10


  • 1/2 cup of orange juice
  • 1 cup full fat yogurt
  • 1/4 cup canola oil
  • 1 tablespoon grated orange peel
  • 2 egg whites
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1/3 cup sugar
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup fresh cranberries
  • 1 teaspoon cinnamon


  1. Pre heat oven to 350 degrees
  2. MIx together Dry ingredients until fully incorporated. Set aside. 
  3. In another bowl mix together wet ingredients. 
  4. Fold wet ingredients into dry, 
  5. Grease a muffin tin with butter, coconut oil or no stick stray. Scoop batter in tin about 3/4 the way full. 
  6. Bake for 15-20 until muffins are cooked through, test after 15 mins for doneness, let cool on a cooling rack.
  7. Serve plain or with your favorite jam, butter or nut butter. 

Gluten Free Coco-Nana Waffles

Coco-Nana Waffles

I love waffles, kids love waffles, and the best part is about baking them is that are done with in minutes. Perfect for hungry kido or busy parent. These are favorite among my mini-chefs for their light and fluffy texture, and kids love to mash the bananas. I like to use coconut flour in gluten free baking not only for the flavor but for the amount of fiber and protein per serving. Try swapping out the chocolate chips blueberries, raspberries or strawberries for tart and tangy taste. 

Serves 8

  • ¼ cup coconut flour I like Bobs Red Mill
  • ¼ teaspoon baking soda
  • 6 eggs
  • 2 bananas, mashed
  • 1/4cup of honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup chocolate chips
  • 3 tablespoons of coconut oil or butter, one reserved for greasing the waffle iron


  1. 1.In a large mixing bowl whisk the coconut flour, baking soda, cinnamon, chocolate chips, and salt together and set aside.
  2. 2. In a separate bowl mix together eggs, milk, vanilla, coconut oil, and mashed bananas.
  3. 3.Mix the wet ingredients with dry until they are all incorporated.
  4. 4. Heat and grease waffle iron. 
  5. 5. Spread mix evenly in iron and bake until done (about 1-2 minutes). For a little some extra special, serve with banana slices, yogurt, and dried coconut!