3 fun and easy spring recipes to bake with the kids
Paid for by Walmart+
With spring in full swing, what better way to celebrate the season than to bake fresh goodies with the little ones in your life. Whether your child is an aspiring baker, or you want to teach them practical skills, Christa Lynch — a sustainable chef and mom — crafted kid-friendly baking recipes that are fun to make and easy enough for your little chef to handle.
Even better: You can get all these ingredients delivered to your door for free with a Walmart+ membership. For only $12.95 a month or $98 a year, members receive free delivery (with a $35 minimum and some restrictions) of fresh groceries and more at the same low prices you get in stores.
Start a free 30-day trial here, and start saving time and money so you can focus more on creating memories and baking delicious treats with your loved ones.
It’s a creamy cheesecake with fresh strawberries in every bite.
Ingredients:
Crust:
1 cup vanilla wafer cookie crumbs
2 tablespoons sugar
4 tablespoons butter, melted
Cheesecake filling:
12 ounces cream cheese, room temperature
1/2 cup sugar
3 tablespoons flour
1/2 cup sour cream
1 teaspoon vanilla extract
2 eggs
6 to 8 strawberries, chopped
Topping:
3/4 cup chopped strawberries
2 tablespoons sugar
1 teaspoon water
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Crust:
1. Preheat the oven to 325 degrees F.
2. Add cupcake liners to a 6-cupcake pan.
3. Combine the vanilla wafer cookie crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about two tablespoons per cup) and press into the bottoms.
4. Bake the crusts for five minutes, then remove them from the oven. Allow to cool while you make the filling.
Cheesecake filling:
1. Reduce the oven temperature to 300 degrees F.
2. In a large bowl, mix the cream cheese, sugar and flour until combined (use a low speed to keep less air from getting into the batter; too much air can cause cracks in the finished cake). Scrape down the batter on the sides of the bowl.
3. Add the sour cream and vanilla extract. Beat on low speed until well combined.
4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. Add about a tablespoon of chopped strawberries to each cheesecake crust, so there’s an even layer at the bottom of each cheesecake cup.
6. Add the filling to each cheesecake cup until the cups are mostly full.
7. Bake the cheesecakes for 20 to 23 minutes, then turn off the oven and leave the door closed for five more minutes.
8. Crack open the oven door and allow the cheesecakes to cool for 15 to 20 minutes, and then put them in the fridge to finish cooling.
9. When the cheesecakes are cool, remove them from the pan.
Topping:
1. Combine the strawberries, sugar and water in a small bowl and stir to coat the strawberries. Set them in the fridge for 30 minutes to an hour, and the strawberries will get nice and juicy.
2. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl, then whip on high speed until stiff peaks form.
3. Pipe swirls of whipped cream onto the top of each cheesecake. I used an Ateco tip 844.
4. Finish the cheesecakes with the chopped strawberries. Refrigerate until ready to serve.
Zucchini tossed in panko bread crumbs make a fun, crunchy snack.
Ingredients:
1 egg
1/2 cup panko bread crumbs
1/2 cup almond flour
1/2 teaspoon sea salt
Freshly ground black pepper
2 medium zucchini, sliced into 1/4-inch rounds
Extra-virgin olive oil, for drizzling
Romesco, tzatziki or marinara sauces, optional, for serving
Parmesan to garnish
Instructions:
1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
2. In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt and several grinds of pepper.
3. Dip the zucchini slices into the egg and then into the panko mixture. Place the slices on the baking sheet, drizzle with olive oil and bake for 17 to 20 minutes, flipping halfway, until golden brown.
4. Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired, and garnish with Parmesan.
These spring rolls are healthy, colorful and full of flavor.
Ingredients:
2 ounces vermicelli noodles, uncooked
1/2 cup red bell peppers, julienned
1/2 cup purple cabbage, shredded
1/2 cup mango, julienned
1/2 cup carrots, julienned
1/2 cup fresh cilantro
1/2 cup fresh basil
1/2 cup iceberg lettuce, shredded
Instructions:
1. Prepare noodles according to package instructions. Drain and rinse under cold water, set aside. Meanwhile, add warm water to a shallow wide bowl. A pie pan or cake pan would also work!
2. Place one spring roll wrapper at a time in a bowl of warm water for five to 10 seconds until it softens up a bit. (It will continue to soften as it sits on the paper towel.) If you keep the wrapper in the water for any longer than that, it will start to fall apart.
3. Place the spring roll wrapper on a damp paper towel (this prevents it from sticking) and add a handful of each veggie to the center of the wrapper. (Do not overstuff.)
4. Fold the edge closest to you over the toppings and tuck the sides in and over the portion you just rolled. Roll away from you, making sure to keep the spring roll tight. Repeat until you have used up all of the filling.
5. Serve immediately.
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From Walmart+:
A Walmart+ membership saves you time and money, and simplifies grocery shopping. To get all your baking essentials and more delivered for free, visit walmartplus.com.
This article was paid for by Walmart+ and created by Yahoo Creative Studios. The Yahoo Life editorial staff did not participate in the creation of this content.
