Get kids in kitchen with new cookbooks!

Now might be a great time to look for a kids’ cookbook as a present that will teach kids an important life skill and have fun at home as well!

“The Everything Kids’ Cookbook” by Sandra K. Nissenberg, MS, RD, (Adams Media, $14.99) is an updated version that contains more than 90 recipes that are kid-friendly to both make and eat, and also includes puzzles, food facts, cooking tips and more.

Nissenberg is a registered dietitian who has also taught cooking classes and spoke to groups touting the importance of healthy eating for kids. And while the recipes might be healthy, they are still good!

Recipes are divided into chapters for Breakfasts, Lunch, Snacks, Dinners, Vegetarian Recipes, Desserts, Beverages and Party Foods. Kids can learn how to make everything themselves, including Cinnamon-Sugar Donut Balls, Flatbread Pizzas, Peanut Butter Energy Snack Balls, Cheese-Crusted Fish Fillets, Broccoli-Stuffed Baked Potato, Chocolate Peanut Butter Pudding, Tropical Smoothie and Party-Time Punch.

There is a lot to choose from and plenty that kids will like in this book. And you can learn to make Double Chocolate-Chip Cookies with the recipe below.


Masterchef Kids judge Christina Tosi returns in a kid-friendly cookbook, “Milk Bar” (Clarkson Potter, $22.99) meant to bring her sweet treats to kids everywhere.

With more than 85 recipes that will bring kids and their parents into the kitchen, Tosi brings fun and whimsy as well with her desserts.

There are Bars such as Dreamsicle Blondies, Cereal Treat and No Bakes like Rocky Road Cereal Squares, Cupcakes such as Black and White Cupcakes, Cutout and Sandwich Cookies like Fluffernutter Cookie Sandwiches, Drop Cookies such as Granola Cookies, Muffins like French Toast Muffins, Pancakes and Waffles such as Corn Dog Waffles, Quick Loaves like Cinnamon-Bun Quick Bread, Shortcakes and Biscuits like B-Day Shortcake Sundaes and Smoothies and Shakes like Snap Crackle Pop Shake.

This is a fun cookbook that will get everyone into the kitchen to stir up something yummy.

And you can try a quick and tasty treat, PB&J Squares, that my stepdaughter is obssessed with, featured below. You may be too!


Another cookbook is “Kid in the Kitchen” by Melissa Clark (Clarkson Potter) that give kids plenty of opportunity to get experimental in the kitchen.

100 recipes with step-by-step instruction will guide your kid through a variety of dishes they will want to make again and again.

Recipes include Breakfast and Brunch dishes like Fresh Custardy French Toast, Sandwiches like Double Melt Grilled Cheese, Snacks such as Lemon Squeezy Greek Yogurt Dip, Pastas such as Not-Quite-Instant Ramen, Sheet Pan dishes such as Crispy Ginger Chicken Wings, Bowls like Cute Baby Kale and Avocado Salad, Food Party dishes such as a Taco Party, One-Pot meals like Easy Skillet Chicken Parm, Breads such as Rise and Dine Cinnamon Raisin Bread and Sides like Sweet Miso Creamed Corn and everyone’s favorite desserts like Warm Salted Chocolate Chip Cookies. You can try out some Pink Lemonade Cookies below.

Your cook will be able to find more than a few things they will enjoy making in this book.


Excerpted from The Everything Kids’ Cookbook, Updated Edition by Sandra K. Nissenberg. Copyright ç 2002, 2008, 2020 by Simon & Schuster, Inc. Photographs by Kelly Jaggers. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.


These cookies are great when you have a craving for something super chocolatey.

Bake them for 8 minutes for chewy cookies and 10 minutes for crispier ones.




1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup (1 stick) butter, softened

2 large eggs

1/2 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

1 Preheat the oven to 375∂F.

2 In a large mixing bowl, use an electric mixer to combine the granulated sugar, brown sugar, butter, eggs, and vanilla. Mix until smooth.

3 Add the flour, cocoa powder, baking soda, and salt. Mix again until the batter is smooth and creamy. Use a wooden spoon to stir in the chocolate chips.

4 Use a tablespoon or cookie scoop to form small balls of dough. Put the balls of dough on two large ungreased baking sheets. You should be able to fit fifteen cookies on each sheet. Make sure they are not too close together. They will need about 1 inch on each side to spread out.

5 Bake one sheet at a time for 8-10 minutes, until the cookies are light golden brown.

6 Use pot holders to remove the baking sheet from the oven. Let the cookies cool for 1 minute on the pan, then move the cookies to a cooling rack using a spatula. Cool 5 minutes more before serving.


Calories: 240 | Fat: 11g | Sodium: 135mg | Carbohydrates: 35g | Fiber: 1g | Sugar: 23g | Protein: 4g


A great desire, taste, or hunger for a certain food or beverage.


“Reprinted from Milk Bar Kids Only. Copyright ç 2020 by MomoMilk, LLC Photographs ç 2020 by Henry Hargreaves. Published by Clarkson Potter, an imprint of Random House.”


Makes 9 squares

Pro move: If the boss–aka Mom or Dad–asks you to pack your lunch, reassure them you’ve got your PB&J locked and loaded, then toss this sticky, salty, sweet creation into your Ninja Turtle lunch box for a midday meal that will leave your tablemates begging to trade. If you are really trying to flex, chocolate milk goes great on the side.


5 tablespoons unsalted butter (save the paper it’s wrapped in!)

1 (10.5-ounce) bag marshmallows

1/2 cup peanut butter, or any nut butter

1/2 cup grape jelly, or any fruit preserve

10 cups Corn Flakes cereal


Coat the baking pan with baking spray.


In a very large, microwavesafe bowl, melt the butter and marshmallows together for 2 minutes. Remove from the microwave and stir, then microwave for 1 more minute. Stir until smooth.


Stir the peanut butter and jelly into the melted marshmallows.


Add the Corn Flakes to the marshmallow mixture and stir with a spatula until every bit is coated.


Scrape the mixture into the prepared baking pan and spread evenly with a greased spatula or with the butter paper (my grandma taught me this!). Let cool until firm, 15 to 20 minutes, then cut into 3 rows in one direction, then turn the pan and cut 3 rows in the other direction, for a total of 9 squares. Store in an airtight container on your counter for up to 5 days.










“Reprinted from Kid in the Kitchen. Copyright ç 2020. Published by Clarkson Potter, an imprint of Random House.”

Think Pink Lemonade Bars

If you love lemon squares and you enjoy (or at least tolerate) the color pink, you’ll flip for these fruity, tangy bars. They’ve got a crunchy shortbread crust (which is a bona fide cookie all on its own, so two-for-one!), plus a rosy, tart-sweet topping that’s pretty and tasty. Or go with the purple version in Tips & Tweaks. There’s room for everyone.

for the crust

11/2 cups / 190 grams all-purpose flour

1/2 cup / 66 grams granulated sugar

1/4 teaspoon kosher sea salt

12 tablespoons /1Ç sticks /170 grams coldunsalted butter, cut into 1-inch pieces for the filling

1/2 cup sliced strawberries

4 large eggs, at room temperature

1 cup / 200 grams granulated sugar

1/2 cup fresh lemon

(from 2 to 3 juice lemons)

3 tablespoons / 25 grams all purpose flour

1 tablespoon finelygrated lemon zest

Pinch of fine sea salt

Confectioners’ sugar, for serving


Get it set: Take the eggs out of the fridge 30 to 60 minutes ahead so they can come to room temperature.

Heat the oven to 325∂F.

Line a 9 x 9-inch baking pan with parchment paper, leaving two edges long so they overhang the pan by at least an inch on each side. (These become handles for lifting the bars out after baking.) Set out all your other ingredients.

1. Make the crust: In a food processor, pulse together the flour, granulated sugar, and salt. Add the butter and process until a crumbly dough forms, about 30 seconds. Dump the crumbs into the prepared baking pan and use your hands to press them into an even layer. (Shake out the food processor bowl, but you don’t have to wash it.)

2. Bake the crust until it’s golden around the edges, 35 to 40 minutes.

3. While the crust is baking, make the filling: In the same food processor bowl, combine the strawberries, eggs, granulated sugar, lemon juice, flour, lemon zest, and salt. Process everything until it’s pureed, 1 to 2 minutes. Leave the mixture in the food processor bowl until the crust is ready.

4. Remove the baked crust from the oven and raise the oven temperature to 350∂F.

5. As soon as the crust is done baking, give the topping mixture another pulse or two to mix it up again, and pour it into the hot baked crust. Return the pan to the oven and bake until the topping is just firm and set, 15 to 20 minutes. Transfer the baking pan to a wire rack and let it cool completely.

6. Once it is cool, run a butter knife around the inside edges of the pan to free up the crust. Lift the pastry out of the pan, using the parchment handles, and place it on a cutting board. Use a sharp knife to cut it into bars. Dust them with confectioners’ sugar before serving.


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