14 best cookbook for kids

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Easy Family Dinners

These recipes are simple to follow—and a blast to make! Find fun food trivia and smart test-kitchen tricks along the way.

Fun After-School Snacks

Choose from ants on a log, fruit and veggie fries, easy snack mixes and more.

Creative Desserts

Find shortcut treats you can make in minutes, plus amazing cakes for budding bakers.

Create Your Own Recipes

Design your own granola bars, chicken salad and more—just choose your mix-ins.

Pop Quizzes

Test your hot dog IQ, and find out how well you know your cereal shapes!

Fake-Out Cakes

Make a cake that looks just like a candy bar or a bowl of mac and cheese! Each recipe comes with step-by-step photos.

Special Coloring Book Section

Color a cupcake or an ice cream cone right in the book!

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Avocado Toast with Fried Eggs (ingredients, equipment, instructions)

Instructions:

1. In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.

2. Use butter knife to cut avocado in half. Separate halves, then remove and discard pit. Scoop avocado into bowl with lemon dressing; discard skin. Use fork to break avocado into large pieces, then mash into dressing until mostly smooth.

3. Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.

4. In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.

5. Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.

6. Turn off heat and slide skillet to cool burner. Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

7. Use spatula to transfer 1 fried egg to each toast. Serve.

Breakfast

The first meal of the day really is the most important. Kids who eat breakfast do better in school. (It’s true.) And weekend breakfasts are fun for the entire family. Start your day right!

“These pancakes are very fluffy, in a good way.” – Charlotte, 13

Snacks & Beverages

Snack food is fun. Looking for an after-school nosh or maybe something for a sleepover party? It’s all here.

“This is a quick and easy way to make popcorn.” – Hudson, 10

Cooking for Family & Friends

Making dinner is a great way to up your cooking game. And nothing says “I love you” like a home-cooked meal.

“Kind of sweet because of the sauce, but broccoli balances it.” – Mary, 9

Desserts

Celebrate something special with something sweet. Bake amazing cakes and cookies or chill out with homemade ice-cream.

“Good balance of tart strawberries and sweet cream.” – Owen, 11

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Apple Crisp

Instructions:

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.

2. In medium bowl, use rubber spatula to stir together flour, oats, brown sugar, and cinnamon. Drizzle melted butter over oat mixture and toss with fork or your fingers until mixture comes together.

3. In large bowl, use rubber spatula to stir together sugar, cornstarch, and salt. Add apples to bowl with cornstarch mixture and toss to coat.

4. Use rubber spatula to scrape apple mixture into 8-inch square baking dish. Crumble oat topping into pea-size clumps and sprinkle oat topping evenly over apple mixture.

5. Place baking dish in oven. Bake until filling is bubbling around edges and topping is golden brown, about 40 minutes.

6. Use oven mitts to remove baking dish from oven (ask an adult for help). Place baking dish on cooling rack and let apple crisp cool on rack for at least 30 minutes before serving.

Making a Crisp Topping

1. Toss oat mixture with fork or your fingers until mixture comes together.

2. Crumble oat topping into pea-size clumps and sprinkle evenly over apple mixture.

Muffins, Quick Breads & Other Breakfast Treats

“This was very fun. We had learned about fractions in school, and now we are using math. And chocolate chips. Yummy!” – Morgan, 9

Pizza, Flatbread & Other Savory Baked Goods

“Loved the quick and easy sauce. Delicious. Perfect crust.” – Helen, 12

Cookies & Bars

“This would be a great snack to have when I get home from school!” – Victoria, 13

Cakes & Cupcakes

“The recipe was so good! I had a soccer game, so I made an extra batch for my soccer team. They loved it!” – Perrie, 9

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Breakfast & Lunch

Best-ever buttermilk blueberry muffins, apple cinnamon overnight oats, waffle pizza sammies, veggie fried rice, and more!

Snacks, Sides, & Beverages

Superstar guacamole, crunchy fried pickles, grannie’s special creamed corn, mean green fruity smoothie, and more!

Dinner & Desserts

Sheet pan fajitas, sizzling beef and broccoli, very berry short crust cobbler, orange creamsicle milkshake, and more!

Bonus Deliciousness

A recipe for laughter, celebrations and conversations, write your very own recipe!

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Easy Baking Projects

Created by Food Network's test kitchen, these recipes are perfect for new bakers and they're a blast to make after school or on the weekends.

Creative Recipes

Choose from Blueberry-Corn Quick Bread, Chunky Monkey Bars, S’mores Chocolate Chip Cookies, Cinnamon Dulce de Leche Cupcakes, PB&J Sheet Cake and many more!

Test Your Baking IQ

Find fun food trivia and smart test kitchen tips with each recipe.

Create Your Own Recipes

Design your own banana bread, whoopie pies, and rainbow layer cake. Just choose your favorite ingredients and make something special.

Fun Food Crafts

Discover how to build a cookie puzzle, color your frosting and sprinkles, and decorate doughnuts.

Fake-Out Cakes

Make a cake that looks just like spaghetti and meatballs or even a pineapple! Each recipe comes with step-by-step photos.

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Picky eaters rejoice!

Familiar foods will appeal to even the pickiest of palates, without compromising on nutrition.

Fewer ingredients, more flavor

Enjoy 50 super simple recipes that use 5 to 10 ingredients—tops.

Fun facts on the menu

Fun food facts throughout will pique kids’ interests as well as their appetites.

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Kid-Friendly Tutorials ✔️

Learn baking basics with easy-to-follow photographic tutorials.

Extra Simple Ingredients ✔️

Forget about fancy baking equipment and ingredients--these recipes keep things easy with 5-10 ingredients.

Kid-Tested Recipes ✔️

Whip up cookies, bars, muffins, quick breads, cakes, cupcakes, pies and so much more!

Sample Recipe: Pink Lemonade Layer Cake

The only question about this pink and yellow cake is whether it’s more wonderful to eat or look at!

Here's the Equipment You'll Need:

• 2 (9-inch) round cake pans
• Measuring cups and spoons
• Stand mixer fitted with whisk attachment or mixing bowl and electric beater
• Whisk
• Rubber spatula
• Mixing bowl
• Wire rack

Directions:

1. Preheat the oven to 350°F.
2. Mix the dry ingredients.
3. Add the butter.
4. Mix the wet ingredients.
5. Add half the egg mixture at a time.
6. Add the food coloring.
7. Bake for 25 minutes ( or until a toothpick inserted into the center comes out clean).
8. Let cool.
9. Make Frosting.
10. Decorate!

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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

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.

Equipment:

• Mini-cupcake tin (with 16 cups)
• 16 mini-cupcake paper liners
• Medium saucepan
• Measuring cup and spoons
• Mixing spoon

Directions:

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.

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Churros

1. Line an ungreased baking sheet with parchment paper and set aside.

2. In a large saucepan over medium-high heat, add water, 3 tablespoons sugar, salt, and 3 tablespoons oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat.

3. Add flour and stir until combined.

4. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes.

5. Pipe dough into 6” lines onto prepared baking sheet.

Place sheet into freezer to set 1 hour.

‌‌6. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3”. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside.

7. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside.

8. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total.

9. Remove from oil with tongs and place in bowl with sugar cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.