Summer is Here

Summer is here and I invite you to join me in the Kid Chef Kitchen. Over the summer we’ll celebrate recipes from National Food Holidays while learning to create delicious foods all summer long.

If you’re interested in becoming the next great kid chef, now is the time to JOIN “The Kid Chef Cooking Club”  PLUS get a FREE E-Book – How to Become a Great kid Chef in 7 Days!

When I think of summer, I remember spending warm nights with my best friends trying to catch lightening bugs, listening to locusts and making Smores. Here is a clever twist on the traditional Smores presentation that is made with homemade graham crackers — so grab your graham crackers and dive in!

Indoor Smores with Homemade Graham Crackers
Ingredients

1 cup chocolate chips

8 large marshmallows

Graham crackers for dipping

Instructions

• Preheat the oven to 450.
• In a cast iron skillet, add the chocolate chips.
• Snip the large marshmallows in half and top the chocolate chips with them. (You could also use a scoop of mini marshmallows alternatively.)
• Once the oven is up to temperature, add the skillet to the oven. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
• Serve with graham crackers for scooping.

Homemade Graham Crackers
Ingredients

1 cup whole wheat flour

1 1/2 cups all -purpose flour

1/2 cup dark brown sugar, packed

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 cup butter, chilled & cubed

1/4 cup honey

1/4 cup water

Instructions

Preheat oven to 350 degrees. Line a sheet pan  with parchment paper or foil and set aside until ready to use.

• Combine the first 6 ingredients in a large bowl. Add cubed and chilled butter and mix with your fingers until it is combined.
• Stir in honey and water and mix with a spoon until it begins to form a dough ball.
• Flatten dough into a disc and roll out ¼ inch thick on floured work area. Cut out with cookie cutters and place on prepared sheet pan. Bake for 15 minutes, remove from oven, cool 5 minutes before removing from sheet pan.  Store in an airtight container when cooled.