Cooking with kids has its pros and cons. Let’s start with the cons: something will get spilled; it will be messy; it will take longer. And now the pros: you’ll make memories that’ll last a lifetime. The pros have it. (Sappy mommy moment.)
Meet my sous chefs. Chef Eclair is 6 and Chef Nutmeg is 4. Chef Nutmeg actually made her debut here last year, helping me make aioli for Grilled Chicken Banh Mi. They love to cook with me, eagerly pulling out step stools and donning aprons to mix, measure and taste. Inevitably, something ends up on the floor, I have twice the dishes to wash and it takes longer. But the pride on their faces when they taste what they’ve made is worth all of it.
Yesterday was a snow day for both of them, so early on we opted to keep PJs on all day. In between meetings, I carved out an hour to have lunch with them and make Oreo truffles. This recipe is perfect to make with kids. The steps are easy and the ingredients are kid-friendly. It doesn’t take long, so they don’t lose interest. And as soon as these are set, they can pop a couple Oreo truffles in their mouths!
The kids help me with a lot of different recipes. I’ll carve out pieces that are easy for them. Chef Eclair got a set of silicone knives for Christmas so she helps make salads and such. They like to help make Daddy’s lunches too, happily piling fillings on his sandwiches. Regardless of what we’re making, it’s nice to have them by my side, instead of watching TV or playing on their tablets while I work in the kitchen. So go for it, get your kids in the kitchen with you!
- 18 Oreo cookies
- 4 oz. cream cheese, softened
- 8 oz. chocolate chips, bittersweet, milk or a combination of both
- Colored chocolate or sprinkles (optional)
- Put the Oreos in the bowl of a food processor and pulse until completely crushed.
- In a bowl, combine the Oreo crumbs and cream cheese until completely blended.
- Roll the mixture into 1-inch balls and place on a cookie sheet lined with parchment paper. Freeze for 15 minutes.
- While the balls are in the freezer, melt the chocolate in the microwave or a double boiler.
- Dip the balls in the chocolate to cover completely then place back on the parchment paper. If you want to decorate them, melt some colored chocolate in a dish and use a small spoon to drizzle it over the top. IF it's too thick, stir in a teaspoon of shortening to thin it out. Alternatively, let the chocolate harden slightly, then roll them in colored sprinkles.
- Refrigerate 1 hour or until firm. Store in the refrigerator.