What do Ronald Reagan, Steven Colbert, and Justin Bieber have in common? A love of Jelly Belly jelly beans! With 20 kid-approved flavors, the Jelly Belly Kids Mix is sure to make your whole family happy. From classics like Red Apple and Lemon Lime to the unique tastes of Buttered Popcorn and Orange Sherbet, this mix has a flavor for everyone. We especially love the not-too-sweet, not-too-tart Sour Cherry and Sour Apple! Jelly Belly Kids Mix comes in convenient 3.5 oz bags, and with Halloween right around the corner, they’re sure to make yours the most popular house on the block!

From the Mouth of a Kid:

The flavors are so yummy! I like to eat 2 at a time to make even more flavors.

From the Eyes of a Parent:

These jellybeans are the perfect treat for anybody, young or old. My kids love that there are so many different tastes in each bag, and I love that they’re suitable for kids with various dietary restrictions. Plus, the Bubblegum flavor makes me feel like a kid again!

Flavorful Features:

The Jelly Belly Kids Mix contains twenty flavors that kids love!

• Berry Blue, Blueberry, Bubble Gum, Buttered Popcorn, Chocolate Pudding, Cotton Candy, Green Apple, Lemon Lime, Orange Sherbet, Peach, Raspberry, Red Apple, Sour Apple, Sour Cherry, Strawberry Jam, Sunkist Lemon, Toasted Marshmallow, Tutti-Fruitti, Very Cherry and Watermelon.

The Icing on the Cake:

All of Jelly Belly’s jellybeans are Kosher, gluten-free, dairy-free and vegetarian friendly!

Time to Eat?!

Jelly Belly kids mix make a tasty dessert or Holiday treat!

Good to Go?

Jelly Belly Kids Mix comes in perfectly portioned packets – great for a sweet treat on-the-go, an addition to any goody bag, or handing out to trick-or-treaters.

Mix it Up!

Try using Jelly Belly jelly beans as a topping for cupcakes, Halloween cookies, or gingerbread houses. They also make the perfect addition to an ice cream Sunday. 

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Easter is almost here, and what better way to celebrate than with a delicious brunch for family and friends? The Creative Kitchen has taken the guesswork out menu planning with some help from our friends at Cooking Light. We have put together two perfectly-paired brunch menus to please every palate, both young and young at heart. Have kids help out in the kitchen by sprinkling the cheese, tossing the fruit, and decorating the cookies!

For Kids and Adults Alike 

Crustless Smoked Turkey and Spinach Quiche

This five-star favorite is a reader recipe from Wendy McMillan of Longmont, Colorado. She advises to sprinkle some of the Swiss cheese in the pie plate first before adding the ham and egg mixture. The thin layer on the bottom gives another hit of flavor when you bite into a piece.

Click here for the delicious recipe!

Basil Lime Fruit Salad

Basil and lime lend this colorful fruit salad a savory undertone. To make ahead, prepare the infused syrup and clean and chop the fruit; refrigerate separately. Toss the fruit and syrup together just before it’s time to serve.

Click here for the delicious recipe!

Easter Egg Cookies

These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter “eggs.” Enlist kids to decorate these simple cookies.

Click here for the delicious recipe!

For a More Mature Palate

Mushroom-and-Spinach Quiche in an Oat Crust

Oats lend a crunchy contrast to the creamy filling of this quiche. It’s perfect for breakfast or a light lunch.

Click here for the delicious recipe!

Carrot-Parsnip Soup with Parsnip Chips

Root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

Click here for the delicious recipe!

Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Perfect for an Easter morning brunch, this light cake features sweet, seasonal berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh blueberries.

Click here for the delicious recipe!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Why color Easter eggs with chemicals when you can use the natural color present in other foods?! Get in the kitchen with your little chefs this Easter with these egg decorating tips from our friends at iVillage! Have little hands cut up fruits and vegetables with kid safe knives, to help in the dye making process. AND this is a great way to teach kids their colors and teach them about different fruits and veggies! So hop into the kitchen now and get those eggs ready for the Easter Bunny! 

Easter’s right around the corner, which means it’s time to dye those eggs! But instead of picking up a kit at the grocery store, skip the chemicals and use what you have on hand to create homemade, all-natural Easter egg dyes.

Not only will you be able to eat those hard-boiled eggs without worrying about chemicals, there’s something magical about using an ordinary bunch of beets or a handful of cabbage leaves to create gorgeous, vibrant dyes. And while you’re dipping and dyeing, you’ll introduce kids to all sorts of foods they might not know about yet.

Here are some common ingredients that make great Easter egg colors:

Blue: red cabbage, blueberries

Red/Pink: beets, paprika, Red Zinger tea, strawberries, cherries, cranberries

Purple: grape juice, blackberries

Orange: yellow onion skins

Yellow: ground tumeric, carrots, yellow apple peels

Brown: coffee

The beauty of natural dyes is that no two batches are the same, so results will vary – which is all part of the science experiment fun. Here is a basic recipe for making an egg dye, but feel free to tinker!

For fruits and vegetables: 
1 cup of chopped fruits or vegetables
2 cups water
¼ cup white vinegar

Place the fruits or vegetables and water in a saucepan and bring to a boil. Simmer for 20 minutes. Remove from the heat and strain through a fine-mesh sieve or colander, reserving the liquid. Add the vinegar and stir until combined. Let cool to room temperature and dye your hard-boiled eggs. The longer the eggs sit in the dye, the brighter they will be.

For ground spices: 
4 – 5 Tbsp. of ground spices
2 cups of water
¼ cup white vinegar

Place the spices and water in a saucepan and bring to a boil. Simmer for 15 minutes. Remove from the heat and strain through a fine-mesh sieve or colander, reserving the liquid. Add the vinegar and stir until combined. Let cool to room temperature and dye your hard-boiled eggs. The longer the eggs sit in the dye, the brighter they will be.

For liquids like tea or juice: Do not add water, just mix ¼ cup white vinegar into 2 cups of liquid. If using tea, make the tea in 2 cups water, then let it cool and add the ¼ cup vinegar.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Easter and Passover just aren’t the same with out the yummy treats! The Creative Kitchen picked some of our most favorite Easter and Passover recipes that are sure to make bellies smile and keep the family coming back for seconds! These recipes are from our friends at Cooking Light and are simple, nutritiously delicious AND won’t keep mom in the kitchen for hours.

Israeli Carrots

This became an instant classic at my Passover table when I first served it years ago. The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots, which are a natural Easter vegetable, what with all those hungry Easter bunnies looking for something to munch. If you can find carrots in a variety of colors, such as orange, yellow, and purple, by all means use them! If you can’t find baby carrots, simply cut a regular carrot in half width-wise, halve the skinny bottom lengthwise, and quarter the thicker top section. What we’re looking for here are long pieces, a visual contrast to most of the other dishes.

Ingredients

• 2 quarts water
• 1 pound baby carrots, trimmed and halved lengthwise
• 1 garlic clove, chopped
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped fresh dill
• 1 tablespoon olive oil
• 1 tablespoon fresh orange juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt

Preparation

• 1. Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
• 2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.

Allison Fishman, Cooking Light

APRIL 2011

Quinoa Salad with Artichokes and Parsley

Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal.

Ingredients 

• 1 tablespoon olive oil
• 1 cup chopped spring or sweet onion
• 1/2 teaspoon chopped fresh thyme
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 1 cup fat-free, lower-sodium chicken broth
• 1/2 cup uncooked quinoa
• 1 cup chopped fresh parsley
• 5 teaspoons grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt

Preparation

• 1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
• 2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Allison Fishman, Cooking Light
APRIL 2011

Sponge Cake with Orange Curd and Strawberries

Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour. It’s floral and sweet, with lemon, orange, and tangy berries.

Ingredients 

Cake:

• 1 cup sugar
• 1 tablespoon grated lemon rind
• 8 large egg yolks
• 8 large egg whites
• 1/2 cup almond flour
• 1/4 cup matzo cake meal
• 1/4 cup potato starch
• Cooking spray

Orange Curd:

• 1 teaspoon grated orange rind
• 3/4 cup fresh orange juice
• 1/2 cup sugar
• 1 tablespoon potato starch
• 3 large eggs
• 1 pound strawberries, halved

Preparation

• 1. Preheat oven to 325°.
• 2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
• 3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
• 4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
• 5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
• 6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

Allison Fishman, Cooking Light
APRIL 2011

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner.  Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children.  She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.