The vast majority of children love desserts, the icing on their lunch or dinner. And while Grandma’s cake or Mom’s cakes are probably their favourites, they’ll also be excited to get down to business making their own dessert at home. In Stage Children we propose some delicious and easy-to-make dessert recipes for the little ones to develop their skills in the kitchen and give free rein to their imagination preparing and decorating their sweets.
Desserts with children’s seal
1. Granola and frozen yogurt cupcakes
- Three strawberry-flavored yogurts
- A cup of granola with nuts and raisins
- 4 or 5 natural strawberries
- A tablespoon of butter
- Clean the strawberries well under water. Cut them into small pieces and place them in the fridge.
- Pour the butter into a microwave-safe container and place it in the microwave for a few seconds to melt it. You can also do it in a skillet over low heat.
- In a bowl, mix the granola and butter well.
- Meanwhile, line a traditional cupcake pan with paper cups. Place a little granola in the bottom of each mold, filling approximately 1/3 of each mold, and flatten it slightly to compact it.
- Pour the strawberry yogurt over the granola and decorate with the pieces of natural strawberries.
- Keep the cupcakes in the fridge for at least two hours before taking them to the table.
2. Banana lollipops
- 3 bananas that are not too ripe
- 150 grams of semi-sweet chocolate
- 150 grams of white chocolate
- 3 tablespoons of butter
- Coloured noodles
- Chocolate shavings
- Sticks of ice cream and baking paper
- Peel the bananas and cut them in half. Insert the ice cream sticks into each half, as if it were a lollipop.
- Place them on a tray and store in the fridge to cool.
- In a bowl suitable for microwave, place semisweet chocolate and 1 ½ tablespoons butter. Put it in the microwave at maximum power for about 30 seconds or until the chocolate melts. Repeat the process with the white chocolate and the other 1 ½ tablespoons of butter.
- Remove the bananas from the fridge and place them on the baking paper. Pour chocolate over each one, turning it over so that the entire banana is covered. Then decorate with the colored noodles and the chocolate chips.
- Wait a few minutes until the chocolate begins to solidify and store the lollipops in the fridge to finish cooking, at least one hour.
3. Chia and chocolate pudding
- 200 milliliters of coconut milk
- 30 grams of chia seeds
- 15 grams of cocoa powder, preferably unsweetened
- 2 tablespoons of honey
- ½ teaspoon of ground cinnamon
- ½ teaspoon of vanilla essence
- A pinch of salt
- In a bowl, mix the coconut milk with the cocoa, honey, cinnamon, vanilla and add a pinch of salt. Stir well until the cocoa has dissolved. If necessary, use a blender or a mixer so there are no lumps.
- Add the chia seeds and mix. If you want a creamier consistency, beat this mixture with a mixer or blender.
- Pour the mixture into a bowl and cover it. Let sit in the fridge overnight.
- The next morning, take the bowl out of the fridge and serve in individual portions.
- You can accompany the pudding with fruit and a tablespoon Greek yogurt, grated coconut, or chocolate chunks.
4. Chocolate mousse with orange
- 170 grams of semi-sweet chocolate
- 1 cup of cream for assemble
- 2/3 cup of condensed milk
- 4 tablespoons of orange juice
- Pinch of salt
- Cut the chocolate into small pieces and place it in a microwave-safe container. Put it in the micro for about 30 seconds or until it has melted. Keep in mind that the chocolate can burn, so it’s best to check before giving it more time.
- Let the chocolate cool for a few minutes.
- In a bowl, place the whipping cream and salt. With the help of a mixer, whip the cream starting at low speed and gradually increasing. You can also do it manually, although it will take longer.
- Add the condensed milk on top of the whipped cream and mix, making enveloping and smooth movements so that it does not lose its consistency.
- Add 1/ 3 of the mixture to the container with chocolate and mix gently. Once incorporated, add the rest of the cream and the orange juice with enveloping movements.
- Pour the mousse into the containers and leave to cool in the refrigerator for at least two hours.
5. Chocolate and walnut cookies
- 320 grams of pastry flour
- 150 grams of brown sugar
- 150 grams of white sugar
- 350 grams of chocolate chips
- 125 grams of chopped pecans
- 225 grams of butter at room temperature environment
- 1 gram of bicarbonate
- 1 gram of salt
- 2 eggs M
- A teaspoon of vanilla essence
- In a bowl, beat the butter with the white and brown sugar until it acquires a creamy texture.
- Add the eggs and the vanilla essence and mix until there are no lumps.
- Mix the flour, bicarbonate of soda and salt in another bowl.
- Add little by little mix the flour, butter and eggs with enveloping movements until the dough has a homogeneous appearance.
- Add the chocolate chips and the nuts.
- Preheat Bake in the oven for about 10 minutes at 185º.
- Shape the cookies and place them on a previously oiled baking tray.
- Bake for about 8 or 10 minutes at 185º or until cookies begin to brown. Take them out and wait for them to cool down before consuming them.
6. Microwave Maria cookie brownie
- 250 grams of cocoa powder
- 125 grams of white sugar
- 125 grams of sunflower oil
- 250 milliliters of milk
- 1 sachet of baking powder
- 1 M eggs
- 20 Maria cookies
- Toppings (peanuts, walnuts, almonds, chocolate chips…)
- In a bowl, pour the milk and add the Maria cookies cut into small pieces so that they soak well.
- When cookies are soft, add the rest of the ingredients and combine them with the help of a blender until you get a homogeneous dough without lumps.
- Add the children’s favorite toppings so that the mixture gains a little consistency and mix making encircling movements.
- Pour the mixture into a microwave-safe container and insert it into the microwave at maximum power for about 15 minutes.
- When done, let the brownie sit for another 10 minutes without opening the microwave door. After that time, take it out and serve it hot or store it in the fridge to eat it cold later.
- 400 grams of mascarpone cheese
- 100 grams of white sugar
- 12 sponge cakes
- 250 milliliters of coffee
- Cocoa powder to decorate
- In a bowl, pour the mascarpone cheese with the sugar and mix until obtaining a homogeneous mass.
- In another bowl, pour the coffee and soak the soletilla sponge cakes.
- As you remove the biscuits, place them in a square mold to form a kind of layer.
- On top, make another layer with the mascarpone and place another layer of biscuits again.
- Finally, cover the biscuits with another layer of mascarpone and decorate with cocoa powder.
- Put it in the fridge and let it cool for two or three hours.
- Take it out, cut into small squares and serve.
8. Banana pudding with cinnamon
- 1 egg M
- ½ banana
- ¼ cup milk
- ¼ teaspoon vanilla essence
- ¼ teaspoon ground cinnamon
- 1 tablespoon sugar
- 1 slice of sliced bread
- Pinch of salt
- Grease a cup lightly with butter about 240 milliliters, microwaveable.
- In a bowl, beat the egg and add the milk, vanilla, sugar, cinnamon, and salt. Reserve.
- Cut the bread and half of the banana into small cubes.
- Place the cubes in the cup greased with butter and pour the liquid mixture on top.
- Put the cup in the microwave and with the oven function at maximum power, bake for a minute and a half or two minutes. You’ll know the pudding is ready when a toothpick inserted into the center comes out clean.
- Take out the pudding, let cool, and serve.
9. Apple with peanut butter, toasted oatmeal and chocolate
- 2 medium sized apples
- 2 tablespoons of peanut butter
- 2 tablespoons of natural oatmeal
- ½ teaspoon of cinnamon powder
- 100 grams of dark chocolate
- Vegetable oil
- In a pan, pour a little vegetable oil and heat over medium heat.
- When hot, add the oats and stir occasionally until just beginning to brown.
- In a microwave-safe bowl, place the chocolate and microwave in 15-second intervals until melted. Be careful not to burn, to avoid it, stir the chocolate between each interval.
- Cut the apples into medium-sized segments and remove the seeds.
- Cover each segment with the cream of peanut, sprinkle the toasted oats and a little cinnamon.
- Finally, cover the segments with melted chocolate threads.
10. Oatmeal and dried fruit cookies
- 185 grams of wheat flour
- 270 grams of corn flakes oatmeal
- 150 grams of dried red fruits
- 300 grams of white sugar
- 100 grams of brown sugar
- 226 grams of butter without ointment salt
- 1 cup whole walnuts
- 2 eggs M
- ½ teaspoon chemical yeast
- ½ teaspoon salt
- 2 teaspoons of vanilla essence
- 2 teaspoons of ground cinnamon
- In a bowl, mix the flour with the yeast and salt.
- In another bowl, pour the butter and sugar and mix well with the help of a mixer for about 3 or 4 minutes until you get a light yellow cream.
- Add the eggs and continue beating to mix well.
- Add the vanilla and mix all the ingredients again.
- Incorporate the ingredients dry and mix until a homogeneous mass is obtained.
- Add the oats, cinnamon, walnuts and dried fruit and stir the mixture so that the ingredients are integrated.
- Wrap with a transparent paper and store the dough in the freezer for about 20 minutes.
- After that time, remove the dough and shape the cookies.
- Meanwhile, preheat the oven to 170º .
- Place the cookies on a baking sheet lined with parchment paper. Make sure to leave a gap of about 5 centimeters between them and avoid flattening them too much.
- Bake about 15 minutes until the edges turn a golden hue. Remove and let cool.