Each week Cate, my kindergartener, gets to choose a book at the school library. This week she picked a cookbook, which I thought was really sweet. We sat down, picked out a recipe (a very tasty fudge recipe that I’ll share below), gathered our ingredients and got to work! After a few moments of me getting frustrated because Cate wouldn’t listen, we finally settled into a groove and had fun. And I had her cut the fudge into pieces and display them on a plate. She really had fun and was very proud of her hard work!
I have to confess something. Cooking with kids is not the easiest thing in the world for me. I try to be patient, and we usually settle into a groove…but incorporating my children into my cooking just doesn’t come naturally to me. But I want it to! I think it’s important for children to have positive experiences in the kitchen and to develop cooking skills that will serve them their entire lives. Plus, it’s supposed to be fun! SOOOO….
Does anyone have any tips for cooking with kids? I want to hear them! I’m sure some of you out there do a great job cooking with kids, while others may be more like me and struggle with it. For those of you who do have it figured out, I’m hoping some of your magic can rub off on the rest of us. Please share your tips!
Oh, and before I forget, the fudge recipe. YUM.
Cream Cheese Chocolate Fudge
From The Usborne Little Book of Christmas Cooking
- 1/2 C full-fat cream cheese
- 2 C powdered sugar
- 1 level tablespoon cocoa powder
- 1/2 C semi-sweet chocolate chipps
- 2 T butter
- 8-inch square baking pan and wax paper
Lay the cake pan on a sheet of wax paper and draw around it. Then cut out the square just inside the line.
Butter the bottom and sides of the pan (or you can use cooking oil). Press the paper into the bottom of the pan then butter the top of the paper.
Put softened cream cheese into a bowl. Sift the powdered sugar and cocoa through a sieve into the bowl. Mix everything well (we used our beaters).
Melt the chocolate and butter in a double boiler. Remove from heat and stir in 1 tablespoon of the cream cheese mixture.
Pour the chocolate mixture into the cream cheese mixture and stir until well mixed and creamy. Spread in the pan and smooth the top with a spoon. Refrigerate for 2 hours or until the fudge is firm.
Loosen the edges of the fudge then turn it out onto a cutting board and remove the wax paper.
Cut the fudge into 36 squares. Place in an airtight container and refrigerate 2 more hours. EAT!