At the beginning of 2020, the Acorns class had lots of fun exploring touch (slippery, colored spaghetti!), sound (we filled boxes with items we found on our hike to make shakers), sight (tissue paper stained glass), and smell (containers with mystery scents: peppermint oil, citrus, cinnamon), but we never did taste as a class.
So, I wanted to share a recipe my kids and I loved making together. When we cook together, I always jot down in the margins some of their comments. I’ll share a few.
“I like the dumping parts,” from my then 4 year old, his 2 year old brother chimed in with “Yum!”
A year later they noted, “We like it better with chocolate syrup.”
And, just to give you a sense of how much we enjoy this recipe, When they were 7 and 5 they said, “I love you to infinity and beyond,” and “This is to infinity and beyond 1700 to infinity and beyond good!”
And now, for the recipe. I hope you enjoy it as much as we do.
from Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up, by Mollie Katzen and Ann Henderson.
1 cup milk
1/2 ripe banana
2 tablespoons sweetened cocoa
3 ice cubes
1) Combine all ingredients in the blender.
2) Cover tightly, and blend until smooth (“until the very loud crunching noise stops”).
3) Pour into a tall glass and drink!
Yield: 1 generous serving (easy to make more)
Note: If your preschooler is struggling with the banana peel, here’s a way to make it easy. Cut the banana in half crosswise and make a one-inch slit down the side of the skin. Repeat on the other side. Give the peel a tug to start, and your child can do the rest.
One of the things I love about this cookbook is that in addition to the recipe in words, there’s a version in images, so everyone can figure out what comes next.
We’re a family that loves cooking and loves sweets. Just yesterday, my 16 year old decided to make a batch of rice crispy treats! Another classic that is great to do with toddlers.
Hope you have fun cooking and tantalizing your tastebuds together!