Archive for the ‘For the kids’ Category


poptartpopsAgain 300x214 Poptart Pops & an Interview with Bakerella

**Picture from Bakerella**



1 c. fresh cherries, pitted and diced

3 T. sugar

2 T. cornstarch

2 T. water

1/2 tsp. almond extract

1 pkg. prepared pie crusts



wooden popsicle sticks



1 c. powdered sugar

1-2 T. milk

1/2 tsp. vanilla food coloring and sprinkles (optional)


***Preheat oven to 400 degrees***


1.  In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool.

2.  Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes.  Just use a butter knife to score your pie crust before cutting).

3.  Place a wooden popsicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges.

4.  Gently lay a second rectangle over the top of the cherry filling.  Press the edges of the rectangles together with a fork.  Transfer to a baking sheet.  Bake poptart pops for 8-10 minutes, or just until the edges begin to brown.

5.  In a small bowl, combine powdered sugar, milk, and vanilla to make glaze.  Tint with food coloring, if desired.  Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!


Bubble Bath Paint

1 cup clear baby shampoo

3 1/2 T. cornstarch

Food coloring

Mix the shampoo and cornstarch together and put into however many containers of color you want. Paint in bathtub with a sponge or fingers. Put under faucet when finished to create a bubble bath!

Homemade finger paints

  • 1/2 cup cornstarch
  • 3 Tbsp. sugar
  • 1/2 tsp. salt
  • 2 cups cold water
  • food coloring

1) In a medium pan, mix all the ingredients together. Cook over low heat 10 to 15 minutes. It’s very important that you keep stirring the finger paint mixture until it the moment that it turns from thin – to thick.


2) After the finger paint has thickened take the pan off the stove immediately, and let the mixture cool. Split the mixture into different bowls to cool. However many colors you want to create.


3) In each bowl, use several drops of food coloring to create the primary colors. Be aware that if you want true red you will need to use extra drops of red in that bowl. Otherwise the red and white mixture will create a very vibrant pink.

*** they will keep for about 3 days in an air tight container before they start to harden.

Homemade water colors

* Baking soda

* White vinegar

* Light corn syrup

* Cornstarch

* Half-dozen egg carton (or another container of your choice)

* Assorted food coloring 4-pack

1. In a mixing bowl, mix 4 tablespoons baking soda with 2 tablespoons vinegar until fizzing stops. Add 1/2 teaspoon corn syrup and 2 tablespoons cornstarch. Mix until a uniform consistency.

2. Pour the mixture into individual egg carton cups, filling each about a third to halfway.

3. Add five to 10 drops of food coloring to each cup, mixing in thoroughly, to reach desired colors. The more color you add the more vibrant.

4. Allow paints to set overnight. Use paints on watercolor paper with a wet paintbrush.

Homemade Gummy Bears

1 package flavored sugar free jello
6 packages unflavored gelatin
1/2 cup cold water


1. In a small saucepan, mix both the flavored and the unflavored gelatin.

2. Stir the gelatins up. Pour cold water in mixture and stir with a spatula until you have a gloppy-chunky blob not unlike play-doh.

3. Turn heat stove top burner on medium and melt blob.

4. Stir the blob constantly until melted.

5. Pour the melted mixture into miniature bear molds, or other small candy type molds.

6. Place filled molds in freezer for 10 minutes to cool.

Note: As stated, if you don’t have miniature bear molds, you can use other molds. Or, you can do the following. Take the rack out of your toaster oven and put it on the counter. Drape a big sheet of aluminum foil over it. Cram the aluminum foil down into the gaps, leaving striplike molds. Presto! Gummy tapeworms. Yummy! You can also use cake or cooling racks for this.

[Note: You can also use other shapes of candy molds. These are plastic molds that you can find near the cake decorating supplies of your craft store. Wilton, known as a cake decorating supplier, is one company that sells these. However, even the very small ice cube trays or shaped ice cube trays that you find in kitchen supply stores can be used.]

Homemade Playdough


1 c. flour

1/2 cup salt

1 T. cooking oil

1 T. cream of tartar

1 c. water

Food coloring of your choice

Add-ins of your choice (i.e. spices, extracts, glitter, etc.)

Stir ingredients together well.  Just measure them into the saucepan you will be using to cook the dough, but mix them well before heating up the pan.  Over medium heat cook the dough, stirring constantly until it forms a ball.  (NOTE:  When it starts to pull away from the sides somewhat and clump together and most of the “wet-looking” parts look dry, it’s ready to remove from the pan.)  Turn dough onto a board (or the countertop) and knead until very smooth.  (NOTE:  It will be pretty warm to the touch, but try to knead it until it becomes a nice, smooth ball.  If it feels sticky, you can work a little more flour into it and it will be fine.)  Cool.  Store in a covered plastic container OR in a sealed ziploc bag.

When I add spices, I usually start with about a teaspoon (though I never actually use a spoon).  I just shake a bunch in until I think it’s going to produce the desired level of scent.  If you are adding an extract like vanilla or peppermint, for example, probably just a teaspoon will be enough, but you can experiment with a little more than that.  Also add gradually if you are doing glitter.  I would still start with only about a teaspoon and go from there.


******Dough of the Month Club*****

January–white dough with white glitter OR “snow dough” and a snowman or snowflake cutter;

February–pink dough with red glitter and a heart cutter

March–green dough with gold glitter and a shamrock cutter

 April–purple dough scented with lavendar oil and an egg cutter

May–yellow dough with lemon extract and a flower cutter

June–blue dough with a boat cutter

July–small balls of red, white and blue dough with a star cutter

August–yellow dough with gold glitter and a sun cutter

September–plain dough (no coloring) with apple pie spices and an apple cutter (or red dough with apple pie spices)

October–orange dough with pumpkin pie spices and a pumpkin cutter

November–orange or brown dough with pumpkin pie spices and a turkey cutter

December–gingerbread dough (use lots of cinnamon, allspice, ground cloves) with a gingerbread cutter OR green dough with peppermint extract and gold glitter and a tree cutter OR red dough with peppermint extract and gold glitter and a candy cane cutter.

Homemade Pop Tarts

1 box refrigerated pie crusts (2 per pkg)
1 cups Jam/Jelly (any flavor)

1 1/4 cup powdered sugar
4 T. milk
optional sprinkles


Preheat oven to 450 degrees

1. Using a pizza cutter trim the edges so that you have a square/rectangle to work with. Using the pizza cutter divide each rectangle into 4 squares.

2. Place and spread 1-2 T. of jam/jelly on each square in the middle. Fold over the dough and seal edges with a fork. (With extra cut off dough, roll out and make 2 additional squares).

3. Place on cookie sheet for baking. Bake for 10-12 minutes. After baking remove for cooling and prepare glaze by mixing in milk until desired consistency. Spread on top of pop tarts and allow to cool.


Freezing Directions:

Once cool, flash freeze. When partially frozen place in gallon freezer bag for storage. To serve: Thaw or heat in microwave for 1-2 minutes or heat in oven. If adding
glaze DO NOT put in toaster.