We are living Easter spirit to the max; Crafts, decorations, egg hunt… and today we are making a colorful “eastery” treat, just on time to satisfy the kids sweet tooth and boost the festivities mood.
Very simple recipe for kids to make, doesn’t require skills or baking. You will need for almost (18-22) balls medium size
- 6 packs of oreo (24 pieces)
- 4 cubes kiri cheese
Roughly crush oreo and mix with kiri until u get a consistent batter. Let it rest in the fridge for half an hour before shaping it into balls.
Dip it in melted white chocolate, or color it with springy colors, using food color gel. Insert the bunny picks, and let it chill a bit in the fridge before serving.
If you can’t find the bunny picks, you can also use chicks, carrots, flowers, any item of spring theme, then you can color the balls accordingly.
No doubt, cooking with kids takes more time and effort, but for the many learning experiences you can embrace while your kids are in the kitchen, i encourage you to do it more often. Trust me the benefits to their development justify the extra efforts.
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Posted in kids food, special occasions
Tagged bunny, chocolate, cooking, easter, food blog, jaymmy, kids activity, kids blog, lebanon, marmite et ponpon, mini chef, motherhood, oreo, pop, qatar, spring, treats, way to play, wilton coloring gel, wilton rabbit picks
Today we are celebrating the Epiphany, Christ’s baptism by John the Baptist (Eastern churches) and the day on which Les Rois Mages (the Magi), the three kings Gaspard, Balthazar and Melchior came to pay their tribute to the world famous baby born Jesus (Western churches).
La Galette des rois is a typical french tradition celebrated on the Epiphany, the tradition is to discover who will be the king or the queen for a day by having “la fève” hidden in the galette, historically a dry fava bean (hence the name) but now it became a little porcelain figure. The ritual says; the youngest child of the family hides under the table, an adult divides the galette in even slices, and the child decides which slice goes to whom. Whoever gets the fève in his serving is named King (or Queen) for the day, gets to wear the paper crown and picks who the Queen (or King) will be.
La Galette des rois is a traditional confection consisted of puff pastry pie garnished with butter with infinite options of stuffing. Today’s recipe is the galette à la frangipane et chocolat which is a blend of crème d’amande and crème pâtissière (pastry cream) and chocolate. With kids, chocolate is always a winning option!
You will need:
500g puff pastry (thawed if frozen), divided and rolled out to 2 circles, one is slightly bigger than the other (30cm diameter).
- 1/4 cup unsalted butter softened
- 1/4 cup sugar
- 2 eggs
- 1/4 cup almond flour
- 1 tbsp liquor of your choice (rum, grand marnier, bourbon….)
- 1/2 cup crème pâtissière
- 1/3 cup chocolate grated or cocoa powder
- 1 egg + 1 tbsp water room temperature for eggwash
- la fève or porcelain trinket
- 2 crowns
- Beat the butter until creamy. In a bowl combine sugar and almond flour. Add the butter to it and mix until smooth. Stir in the liquor and eggs one at a time and mix well at each addition. Add the crème pâtissière and finally the chocolate.
- Place the smaller of the 2 circles on a piece of parchment paper. Pour the prepared filling in the center and spread it inside the circle leaving a ring by a width of 2.5cm (about 1 inch) around. Using a pastry brush, brush the outer rim with water to serve as glue when you place the second puff pastry circle on top. Place a porcelain trinket of your choice in the crème, not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. Press it down gently to bury it. You can put 2 trinkets to increase the chances if you have more than one kid, ditch the rules and let’s have some fun;)
- Lay the second round of dough precisely on top of the first, smooth it out gently over the crème to remove any air pocket, and press it down all around the sides to seal. Using the back of the tip of your knife, draw a decorative pattern on top of the galette. Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward to create a festooned pattern.
- Brush the top of the galette lightly with egg wash: Make sure it doesn’t drip over the edges, or the eggwash will seal the layers of the puff pastry and it won’t rise. Let it rest a minute then brush it lightly again with the eggwash. Using the tip of your knife, pierce the top dough through the pattern you’ve drawn to ensure an even rise. Transfer to a baking pan and bake for 30 minutes on 180°C and until puffy and golden brown.
Let it cool to room temperature before serving.
Happy Epiphany everyone! دايم دايم
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Posted in j delights
Tagged baptism, blog, blogger, chocolate, crème pâtissière, creme d'amande, dessert, deyim deyim, epiphany, food blog, food blogger, food photography, frangipane, galette des rois, homemade, how to do, king, lebanon, magi, puff pastry, qatar, recipe, traditions
It’s the season to be jolly … I think it can be also it’s the season for serious chocolate lovers! When you say Christmas you think chocolate, they come together like best friends. Kids and adults indulge in all kinds of chocolate desserts with no guilt, it’s Christmas!
This is an easy kit kat chocolate dessert with lots of fun preparing it with your kids. Not just looking cute, but it tastes nice also.
You will need Kit Kat chocolate bars (the one of four parts), as many as you want, depending on how many piece you want, keeping in mind each one makes 2 to 3 trees.
White chocolate melt colored green.
Confetti and stars (made of sugar), you can also have any small sugar Christmas decoration, as cane, santa, snowmen….up to you.
Cut 2 or 3 triangles out of each Kit Kat bar, keep the trimmed edges to make the tree trunk. Place on parchment paper. Put the green chocolate melt in a ziplok bag and make a very tiny cut at to pipe the garlands. Sprinkle the confetti (and the decorations you find), and finally place the star.
PS: to attach the trunk to the tree put a little chocolate melt
Place in the fridge for 15-20 minutes before placing them on a tray, using a little chocolate melt that serves like glue to prevent the trees from falling. Sprinkle coconut powder to look like snow between the trees.
So cute to be eaten! Try it with your kids and have fun, these are the best moments spent with your kids especially during the magical Christmas season. Enjoy!
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Posted in dessert, DIY, kids food, special occasions
Tagged blog, blogger, chcoclate melt, chocolate, christmas, christmas treats, coconut powder, confetti, dessert, DIY, doha, food blogger, fun, how to do, jaymmy, kids activity, kids food, kit kat, lebanon, marmite et ponpon, play, tree
This lazy cake (some call it biscuits au chocolat or gateau froid) without doubt, will be a staple in your fridge. When talking about winning combos, we shouldn’t undermine the marriage power of chocolate and banana!
A classic lazy cake is already a hit, I always wondered how it will turn out if i stir in some bananas, and here is the day i dared trying it. Trust me it’s heaven in your mouth.
All you need is:
- 75g butter
- 200g dark chocolate chopped
- 1/2 cup good quality cocoa powder
- 1 cup caster sugar
- 2 bananas ripe (mashed with a fork)
- 40 pieces biscuit marie
Heat butter and chopped chocolate until melted, you can do it in a heat prood bowl in the microwave or simply in a pot on a medium heat. Stir in cocoa powder and sugar, whisk until sugar is melted. Take off the heat then add bananas and finally crush each biscuit in 4 and toss in the chocolate banana sauce.
Fold gently so you don’t crush the biscuits in tiny pieces until all of them are well coated. Line a loaf pan with plastic wrap to put the biscuits and chocolate, this way it will have a rectangular shape, easy to cut. Depending on how thick you want your cake to be, use the convenient mold size, mine is 11¨. With the back of a spoon (or your hand) shape the mixture in the loaf pan.
Refrigerate at least for 3 hours, take it out, unwrap, cut in slices using a sharp knife and savor!
Some people like to sprinkle over icing sugar before serving, it’s not a bad idea actually, it makes it look more festive and appetizing. You can serve with roasted walnut as well, it goes well with chocolate and banana.
It’s a new recipe to add in my creations, i am sure i will revisit more often, it’s a real pleasure to the palate. When you try it, i would love to have your opinion, don’t hesitate to write for me.
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Posted in dessert
Tagged bahamas, banana, beirut, biscuits au chocolate, blog, blogger, chocoholic, chocolate, chocolicious, doha, easy and fast, food blogger, food photography, food porn, how to do, jaymmy, lazy cake, lebanon, marmite et ponpon, no bake, qatar, recipe
A gooey sun, made of two ingredients and thousand feelings of bliss. Each ray takes you to a different world full of light and warmth especially when shared with a family. One of the best things during summer vacation, i get to share my recipes with my family, not just for appreciation but for the pleasure of sharing. I believe, the best family gatherings are over food!
It’s a very simple and easy dessert prepared in no time and served in less than half an hour. All you need is 2 sheets of puff pastries, thawed and rolled into 2 same size circles, and 1 1/2 cup of Nutella.
Place one of the puff pastry sheets on a baking tray lined with parchment paper. Spread the Nutella avoiding 2cm from the edge. Brush this left 2cm with water and place the other puff pastry sheet on top and press them well together.
Place the lid of Nutella jar in the middle and cut into 4 rays starting from the lid. Then cut each quarter in half, then each eighth also in half. You will get a total of 16 rays.
Remove the lid and start twisting each ray by putting your finger near the center and gently make 3-4 turns. Repeat with each ray.
Preheat oven to 200°C. Brush with egg wash (one egg + 1tsp cold water) and bake for 20 mins or until nicely golden. Let it barely cool done before all get their hands on it.
Do i even need to say that the end result was heavenly? Nothing was left after 10 minutes! Only the trace of “once upon a time there was a sunny flaky Nutella pie on this parchment paper…” it’s always a happy ending when there is chocolate!
See you in the next fairy tale…
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and follow on twitter
. More interesting posts are yet to come.
Posted in dessert
Tagged beirut, chocolate, dessert, food blogger, food porn, lebanon, marmite et ponpon, nutella, pie, puff pastry, pull apart, qatar, recipe, soleil, sunny, sweets