I am absolutely in LOVE with the holiday season! Time with the ones you love make this season all the more special! The red and orange leaves that fall from the trees create such a beautiful scenery for people to explore nature and different recipes at home. My son has repeatedly told me "mommy I want pumpkin pie", so that is my next task, teaching myself how to make it and having him help me in the process. But during Halloween, is when Amarri (my son) and I had our first real experience in the kitchen together. I lucked up on some pumpkin spice marshmallows! They were shaped up as little pumpkins and were just adorable! Mari and me decided to make some rice crispy treats using the marshmallows I bought. The recipe for rice crispy treats are very easy and if you are hesitate to start bringing your child into the kitchen, this recipe is perfect for breaking that ice.
Creative Curriculum
1. Social/Emotional Development: I-1. Demonstrates appropriate trust in adults.
2. Physical Development: II-19 Controls small muscles in hands.
3. Cognitive Development: II-28 Compares/measures.
4. Language Development: I-42 Ask Questions.
Keep in mind that they are learning while you have them in the kitchen. They learn how to measure and balance which is a part of math and science. They learn to count(how many cups to use). They can learn how to be creative, and they learn how to explore their senses. Below is a picture of our final product and the recipe for this simple and low fat and calorie (double bonus!) treat!
Rice Crispy Treat
Ingredients
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) marshmallows (there are so many different flavors of marshmallows! Get creative with the one you choose!)
- - or -
- 4 cups miniature marshmallows
- 6 cups rice crisp cereal ( I used Kellogg's Rice Krispies)
Directions
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add rice crisp cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
2. Add rice crisp cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
