There are two kinds of brownie lovers – the ones who prefer the soft, chewy center; and the ones who go for the edges. I go for the crunchy edges! Make crunchy, addictive brownie brittle using this classic recipe.
The hard chocolate coating you make from cocao powder in this recipe can be used to coat fruits (strawberries are my favorite), gummy candies (gummy bears are my favorite), pretzels, nuts, raisins and more. You name it and you can probably coat it with chocolate and make it taste even better!
Every time I get the chance to drag the kids to the kitchen, I see it as an opportunity to bond with them through my passion. They enjoy cracking eggs, mixing batter, rolling some dough, and I’ve recently introduced to them how to make hard rock candy.
The only thing holding me back from buying gummies in bulk is that they are too limited in flavor. If I’m not mistaken, there’s only about five standard flavors in the market – or at least for Haribo – raspberry, lemon, orange, pineapple, strawberry.
Last Easter, I made several treats. My jelly beans are always a crowd favorite, and so I made a bunch of them this year. When it comes to who enjoys jelly beans, age really doesn’t matter. I hope you would agree that that is an all-ages treat.
I’ve enjoyed these recipes because they are kitchen science experiments that I did with the kids. These are great ways to incorporate some science learnings (and a lot of patience) while teaching them basic kitchen skills and food appreciation.