Smooth Chocolate Mousse Cake

Natural silky goodness, using only all natural ingredients. Let’s make this! Just watch the video for easy directions.

Cake Mix:

5 eggs

4 tablespoons sugar

4 tablespoons flour

4 tablespoons ground walnuts


1 1/2 cup unsalted butter

1 2/3 cups powder sugar

1 tablespoon real vanilla

8 oz. cream cheese

3/4 cup melted dark chocolate

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Old World Buttery Peach-Walnut Strudel

All natural and loaded with omega 3’s, this strudel is an excellent choice for an afternoon snack, a dessert, or a fast meal. It’s great served with a glass of cold milk!


1 cup milk

2 eggs

3 teaspoons sugar

3 teaspoons dry active yeast

2 tablespoons real vanilla

1 lemon (zest and juice)

1/2 lb. unsalted butter

4 cups flour*

5 cups ground walnuts

1 cup brown sugar

1 teaspoon cinnamon

1 lb. peach jam

* Using 2 cups of whole wheat flour (and 2 cups of wheat flour) instead of 4 cups of wheat flour will add significantly to the strudel’s nutritional value.

Directions: Using a large mixing bowl, whip room-temperature butter, adding eggs, 3 teaspoons of sugar, yeast, vanilla, lemon zest and juice, and a cup of milk. When well mixed, gradually add 4 cups of flour, forming a dough that is  a bit softer than pie crust. Let the dough rest for a few minutes while preparing the walnut mixture.

In a second large bowl, add walnuts, brown sugar and cinnamon. Divide the dough into two equal parts, spreading each (one at the time) on a table cloth in a rectangular shape, approximately 12″ x 20″. Spread half the peach jam on the first half of the dough followed by half the walnut mixture. Roll the dough, keeping it 12″ wide. Bake in a 12″ x 8″ baking pan, at 350 degrees for about 50 minutes. Let cool before slicing and serving.

I love this strudel’s simplicity and wonderful taste! This recipe provides over 30 servings, making it not only tasty and healthy, but very economical as well. Wrapped in Saran wrap and refrigerated, this strudel will retain its texture and flavor for days.

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Fig Jam, the Old-Fashioned Way

This is how jams and preserves were made for hundreds of years before preservatives, artificial flavors, artificial colors, and corn syrup arrived on the scene. Using only fresh fruit, sugar, lemon, and heat, I will show you how to make all natural, preservative free, great tasting jam.

7 lb. fresh figs

2 lb. sugar (preferably raw)

Juice of 3 lemons

Ten 8 oz. jars

… and confidence that you can do this! Here are the instructions!

Have fun!


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Apple Strudel

Vlada’s Food Network winning recipe!


6 large apples

1 cup raisins

1 1/2 cup brown sugar

1 cup olive oil

1/2 teaspoon vanilla

1/2 cup quick oats

1 cup ground walnuts

1/3 teaspoon cinnamon

1 lb. phyllo dough

Just follow these easy instructions!

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Coconut Macaroons

If you are looking for the best coconut cookie, you just found it!


1 stick unsalted butter

1 can ( 14 oz.) condensed milk

5 cups sweetened coconut flakes

1 cup sliced almonds

2 tablespoons real vanilla

1/2 cup wheat flour

3 egg whites

Pinch of salt

Just follow the instructions! 

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Strawberry & Honey Lemonade

Hey kids, this recipe is made just for you!  YOU CAN MAKE THIS!

2 cups fresh strawberries

2 cups cold water

2 tablespoons or more of raw honey (or raw sugar)

Juice of 2 lemons

4 cups ice

This easy-to-make, refreshing summer treat is great replacement for soda and sugary drinks. Just follow the instructions! 


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Fig Newtons

I have two beautiful fig trees in my yard. Both are so  rich with fruit that I end up making a lot of fig jam every year. Fig jam is a great ingredient of many recipes. When making this dessert I often ask kids to zest the lemon skin and squeeze the juice for me. In this recipe I used carob seed; you can substitute it for ground walnuts and your newtons will turn out even better.

1 1/2 cup unsalted butter

2 tablespoons raw sugar

1 tablespoon (or more) real vanilla

2 eggs

2 teaspoon active dry yeast

Zest of 1 lemon

Juice of 1 lemon

3/4 cup cold milk

1 1/2 cups whole wheat flour

3 cups regular wheat flour

4 cups fig jam

You can find instructions for this recipe on our Facebook page. Once  there, just click on the photo and instructions will follow. I am always here in case you need extra help while making it. Just email me on my Contact page.

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Plum Tarts

You will be surprised at how easy it is to make something so pretty and tasty! Take a look at these helpful photo instructions. Just click on the arrow.

3 sticks unsalted butter

1 cup powder sugar

3 whole eggs

1 tablespoon dry active yeast

5 tablespoons cold milk

1 tablespoon real vanilla

The zest and juice of one lemon

4 cups all purpose flour

9 med. fresh plumbs, sliced

12 teaspoons raw sugar

Add powdered sugar to cold, cubed  butter, and mix. Add eggs, yeast, milk, vanilla, lemon zest, lemon juice, and flour. Form dough a bit softer than pie crust dough. Cut dough into 12 equal parts (like a pizza pie). Form each part into a little ball.

Using a rolling pin, flatten the dough balls. Set sliced plums in the middle of the dough. Top plums with 1 teaspoon raw sugar, partially wrap dough around fruit, and set  in baking pan.

Bake for 35-40 min. at 350 degrees.

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Pumpkin Squares

I am thankful my kids love dishes made with pumpkin because pumpkin is so good for them. This recipe is really quick and easy to make, and I suggest you let your kids make it for you.

2 cups of plain pumpkin puree

4 eggs

1 1/3 cup raw sugar

3/4 cup olive oil

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

3 tbsp. milk

1 cup chopped walnuts

Whip eggs with sugar, add pumpkin puree, vanilla, olive oi, and milk. When well-combined, add baking powder, baking soda and flour. Set mixture in well-greased standard size baking pan, topping the mixture with chopped walnuts. Bake at 350 degrees for about 40 minutes, or until center becomes firm. I like serving it to my kids with warm glass of milk. Enjoy!


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Sour Cream Berry Cake

Simple, easy, all natural treats are my favorite things to make. This Sour Cream Berry Cake is a perfect example of how easy home baking can be. Kids can help you separate egg yolks and wash the blueberries.

6 eggs (separate whites from yolks)

1 cup raw sugar

1 cup sour cream

1 cup olive oil ( or regular oil)

2 tsp. real vanilla

1/2 tsp. baking powder

2 cups all purpose flower

2 cups fresh berries

Using an electric mixer, whip egg whites well. Once whipped, add sugar and whip for another 2 minutes or until sugar is melted. Add egg yolks and whip the mixture until everything is well blended. Add sour cream, oil, vanilla, baking powder and flour, and mix again until thoroughly blended.

Pour the mixture into a baking pan and bake at 355 degrees for 10 minutes. Remove cake from the oven and add fresh berries on top. Return cake to the oven for an additional 30 minutes … and you are done! This cake is great served with a cold glass of milk, whipped cream, or ice cream!


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