It’s that time of year — the season of food, festivities and fun. Enjoy these treats for whatever holiday you celebrate and allow your kids to participate in these creations.
Northeast Ohio Parent Blogger Melissa Koski Carney of “I Crashed The Web” shares a few family recipes, just in time for the season.
Five-Ingredient Graham Cracker HEATH Bar Toffee
Koski Carney says “This recipe is so easy, but it’s addictive. This toffee is a great addition to a holiday cookie tray, or bag it up and share it with teachers, friends, neighbors, etc. as part of a sweet holiday treat.”
Here’s what you need:
1 cup unsalted butter
1 cup packed brown sugar
15-18 graham crackers (enough to fill the baking sheet you have)
1 cup chocolate chips
1/2 cup HEATH bits o’brickle
Optional: festive sprinkles for sprinkling all over
Here’s what you do:
Preheat oven to 350 degrees F.
Line a large jelly roll baking sheet (mine was about 11×15 inches) with a Silpat baking mat or parchment paper. Place graham crackers side-by-side, face up, in a single layer on the baking sheet. To help you reach the end, you may need to break graham crackers in half – this is okay because you’ll be breaking everything at the end.
In a saucepan, melt butter and brown sugar over medium heat, until it starts to boil. Simmer for 3-5 minutes, and stir so to ensure it doesn’t burn. Remove from heat, and pour mixture over graham crackers.
Place the baking sheet in the oven and bake for 8 minutes. Remove pan from oven and sprinkle chocolate chips over the top of the graham crackers. Let the chocolate chips sit for a few minutes so they’re able to melt. Spread melted chocolate with a knife or rubber spatula. Sprinkle HEATH bites and sprinkles (optional) on top.
Let the toffee harden in the refrigerator for about 2 hours. After it’s hard, break the toffee into pieces or cut with a knife. Enjoy!
Almond Thumbprint Jam Cookies
Koski Carney says “There’s nothing like a cookie tray during the holiday season, and thumbprint cookies are a staple. These have become an annual favorite and my kids love helping out, especially the part where I encourage them to touch the cookie dough (with their clean thumbs). You can sub almond extract for vanilla, but there’s nothing like the combo of raspberry and almond!”
Here’s what you need:
For the cookie dough:
1 cup butter, room temperature
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups plus 2 tablespoons all-purpose flour
1/2 cup seedless raspberry jam
For the glaze:
1 cup powdered sugar
1 teaspoon almond extract
1-2 teaspoons milk
Here’s what you do:
Preheat oven to 350 degrees F.
In a medium bowl, cream together butter and sugar until smooth. Add in 1/2 teaspoon almond extract.
Mix in flour until dough comes together. Refrigerate dough for at least 4 hours or overnight (this prevents cookies from spreading).
When ready, roll dough into about 1 inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with raspberry jam.
Bake for 13 to 15 minutes in a preheated oven, or until lightly browned. Let cool for 1 minute on the cookie sheet.
Make the glaze: In a medium bowl, mix together the powdered sugar, 1 teaspoon almond extract and milk until smooth. Drizzle lightly over cooled cookies.
Hanukkah begins on December 18 through December 26. Families can add these festive ideas to their list of ways to commemorate the Chanukah season.
BIMUELO
An easy Hanukkah treat to make with Kids (courtesy of pjlibrary.org)
Ingredients
1 1⁄2 cups flour
1 teaspoon baking powder
a pinch of salt
1 egg
1 cup of milk
Vegetable oil for frying
Optional: honey, maple syrup, or powdered sugar
for dipping or topping your bimuelos.
Directions:
Kids can help with making the dough, rolling batter, and choosing toppings. Grown-ups should handle all of the frying.
1. Mix the dry ingredients together.
2. Add the egg and milk, then stir until batter forms.
3. In a frying pan, pour in your oil (about two inches high) and warm your oil to about 365 degrees.
4. Drop the batter by tablespoons into the oil.
5. Fry the bimuelos until they are golden on each side, about 2 to 3 minutes.
6. Use a slotted spoon to transfer your finished bimuelo to a paper towel lined plate to cool and allow the oil to drain.
7. Enjoy
A Lava Lamp For Hanukkah
According to PJ Library, the creators, “This upcycled art piece is also a mini lesson in density—and since it uses oil and light, there’s a very lively holiday tie-in. This Hanukkah themed activity is also a fun science experiment. This funky craft is a great addition to a night of enjoying foods fried in oil – and bonus, it also embraces the Jewish values of curiosity and learning. Plus at the end, you’ll have a wonderful set of groovy “lava lamps” (or calm down bottles) – a great way to facilitate shalom bayit or peace in the home.” (Courtesy of pjlibrary.org)
What do you need:
Funnel
Water
Various types of oil (olive, vegetable, even baby oil)
Food coloring
Rinsed and empty drink bottles
from the recycling
A drop cloth
just in case things get messy
Directions:
1. Spread out your drop cloth and open up your bottles
2. Using a funnel, pour a small amount of oil into one of the bottles
3. Remove the funnel and add a few drops of food coloring
4. Fill the remainder of the bottle with water, stopping at ¾ of the way to the top
5. Put the cap back on very tightly
6. Gently shake the bottle
7. Observe what happens
8. Repeat the experiment with a new bottle, but try reversing when you add the oil and water