Recipes from Young Chefs Academy get kids in on holiday-baking fun

Spanishchef.net recommends these products

Recipes from Young Chefs Academy get kids in on holiday-baking fun

There is nothing like several generations of family gathered around a table enjoying recipes that everyone made together.

It may seem like you will end up with more chaos than cookies, but including young children in the process is a wonderful way to spend time together.

To inspire you, we met with chef Melissa Weiner, who teaches cooking classes to children ages 3-18 at the Young Chefs Academy in Fort Worth. The academy offers multiple cooking classes each week to provide children with a fun, hands-on experience preparing seasonal recipes.

Here are three recipes that Weiner uses in her classes — two recipes for side dishes and a dessert. All are just perfect for a hearty holiday meal.

Baked pumpkin pudding (side)

Butter or shortening to grease ramekins

2 eggs

1 cup pureed pumpkin

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 cup molasses

1/2 cup milk

Whipped cream to garnish (optional)

1. Preheat oven to 350 degrees. Grease the inside of 4 ramekins.

2. Crack eggs into mixing bowl and beat with fork until they are light yellow in color.

3. Add pumpkin to the eggs and mix with a wooden spoon until blended.

4. Add the cinnamon, ginger, molasses and milk. Stir until well blended.

5. Pour 1/2 cup of the mixture into each ramekin and bake for 40 minutes or until a knife inserted in the center comes out clean. Garnish with whipped cream if desired.

Nutritional analysis per serving: 129 calories, 3 grams fat, 21 grams carbohydrates, 5 grams protein, 108 milligrams cholesterol, 61 milligrams sodium, 2 grams dietary fiber, 22 percent of calories from fat.

Baked apples with sweet potato stuffing (side)

1/2 cup cinnamon red hot candies

1 cup water

2 medium sweet potatoes, peeled

6 baking apples, peeled and cored

1/3 cup packed brown sugar

1/2 cup crushed pineapple, drained

1/4 cup chopped pecans (optional)

6 large marshmallows

1. Preheat oven to 350 degrees.

2. In a saucepan over medium heat, combine the candies and water. Stir until candies are dissolved (approximately 5 minutes).

3. Pierce sweet potatoes with a fork and microwave on high 8-10 minutes until tender. Cool and peel. Mash with a fork.

4. Place apples in a microwave-safe baking dish and pour the candy mixture over the apples. Cover with plastic wrap and microwave for 31/2 to 4 minutes.

5. Combine the sweet potatoes, brown sugar, pineapple and pecans.

6. Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of the apples.

7. Bake for 20 minutes and remove from oven. Score the marshmallows with a knife to lie flat on top of the apples. Return to the oven for 1-2 minutes to lightly toast marshmallows.

Nutritional analysis per serving: 369 calories, 1 gram fat, 94 grams carbohydrates, 2 grams protein, no cholesterol, 35 milligrams sodium, 5 grams dietary fiber, 2 percent of calories from fat.

Pumpkin whoopie pies (dessert)

3/4 cup unsalted butter, softened

1 cup sugar

1/2 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

11/2 cups pureed pumpkin

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

11/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

Maple cream cheese filling:

3 cups powdered sugar

8 ounces cream cheese, softened

5 tablespoons butter, softened

3 tablespoons maple syrup

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. Cream together the butter and sugars. Whisk in the eggs, vanilla, salt and pumpkin.

3. Into another bowl, sift the flour, baking powder, baking soda and spices. Mix the wet and dry ingredients until well combined.

4. Scoop teaspoons of the batter on a parchment-lined cookie sheet. Bake for 10-15 minutes or until done. Allow to rest on a rack until completely cooled before assembling.

5. For the filling, whisk all the ingredients together until very smooth.

6. Turn one cookie upside down, add a teaspoon of the frosting, and place another cookie on top. Continue until all your whoopie pies are assembled.

Nutritional analysis per pie, including maple cream cheese filling: 189 calories, 8 grams fat, 28 grams carbohydrates, 2 grams protein, 33 milligrams cholesterol, 119 milligrams sodium, 1 gram dietary fiber, 38 percent of calories from fat.

This site is hosted by (click on the graphic for more information) recipes