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Showing posts with label For Kids. Show all posts
Showing posts with label For Kids. Show all posts

Diego Jungle Cake Tutorial

CookingAddic A truly yummy party cake, featuring Diego Jungle theme.  Why not consider making your own birthday cake? With this step-by-step pictured tutorial it will be really easy. I made it for my 4 year old son's birthday party. This cake is the bomb! I mixed some ingredients together and it was a perfect creation!!!

                  Cake batter:

8 eggs
1 cup sugar
1 can sweet condensed milk  
1 1/4 cup sour cream
1 tbsp baking powder
1 1/2 tsp baking soda
2 tsp vanilla extract
2 cups of flour

       "Mandarin Mango Mouse"

1 pack 3 oz mango jello or apricot jello
1 cup boiling water
12 oz cool whip  (взбитые сливки)
8 oz cottage cheese
2 cans of mandarins, drained (save the joice for the cake)
1 cup mango popping bobas (optional)

         Cream for covering the cake:

2 sticks Butter at room temperature
1 can Dulce De Leche

16 oz Heavy Whipping Cream (cold)

For the pond: 1 small pack of blue jello with 1 cup of water

For grass: I used half of the recipe of Crusting Buttercream colored green.

For the little mountain on the cake I used this recipe:

3 Eggs
1 cup Sugar
0.5 can sweet condensed milk
1 cup Sour Cream 
1 teaspoon Baking Soda 
1 tsp Baking powder 
1 cup Flour 
Baked in 2, 6 in sized baking dishes. 

You will need: Plastic animals, Diego doll and Gum Paste Palm Trees  

I made fondant alligator followed This Tutorial.
Make palm trees a few days ahead.

Cake Batter:
Preheat oven to 325 F. Bake your mountain cake same way.
Whip eggs with sugar on high until fluffy about 8 min. 
Add condensed milk and sour cream on slow speed just until it incorporated.

Mix flour in the sifter  with baking soda and baking powder.

Mix in flour by hand. 
Batter will look a little runny. Spray your baking dish really well. My glass baking dish size is 13.7 in x 9.5 in. You should bake it in 2 batches in a regular sized glass dish.
Bake for about 1 hr, until your cake will be spongy when you poke it with your finger. Let it cool.

Mandarin Mango Mousse:
 Mix jello with cup of boiling water. Set aside to cool down.
Add cottage cheese and cool whip to the bowl. Cool down jello completely to a cold temp. Mix with the spoon cool whip and cottage cheese then pour in cold jello while mixing. Add mandarins and popping bobas. 
Cut the cake in half lengthwise. Soak it with mandarin juice. 
Spread all Mandarin mousse on the top of the first layer of the cake. I was adding it by spoon at the end, it worked perfectly. Refrigerate for about 2 hrs.

Whip softened butter with the paddle attachment. 
Add dulce de leche spoon by spoon while mixing. 
Whip heavy whipping cream in the separate bowl then add it to the butter mix.  
Make blue jello at this time. Let it cool. 
Take the first part of cake out of the fridge. Cut a circle in the top layer about 4 inch. Soak it with mandarin juice. I took out some of the mandarin mousse out of the opening, so the small cake will fit in perfectly.
 Then add a layer of the small cake spread the cream and add the next layer. Cover it with the cream.
Cover the whole cake with the cream. Make like a pond shape with the cake cut outs. 
Sprinkle the cake with cocoa powder, except the pond area.  
Make like a few cake balls with the let over small cake for bushes.
Blue jello should get to almost jelly then add it to the pond. 
Mix Crusting Buttercream then make grass and bushes.
 I had some small gum paste flowers added to the grass and bushes. You can pipe leafs and grass on the border of the cake. I used my premade gum paste leafs. 
 Add palm trees and animals on. Keep refrigerated.
I hope you enjoyed this tutorial!

White Chocolate Coconut Mousse

Cooking Addic A fantastic Coconut Mousse that is great on its own, but it reaches a new level with strawberry sauce. This is a dairy-free decadent dessert. Coconut cream is a great versatile ingredient, and so perfect for the summer. So creamy easy to make and it does not require baking. It's like the perfect after dinner treat! 
This recipe was featured on Show Stopper Saturday Link Party!!!


  • 250 g (1 cup) white chocolate, finely chopped 
  • 1 can Coconut cream
  • 2 egg whites
  • 1 tsp lemon juice

   Strawberry sauce:

  • 3/4 cup  fresh strawberries
  • 1 tsp organic sugar (optional)

This recipe was adapted from Angie's Recipes. 

 Refrigerate coconut cream for a few hours or overnight. 
 Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Place in the fridge covered. 
Melt the white chocolate. 
Whip egg whites with lemon juice until thick an fluffy. 
Carefully  fold white chocolate in egg whites.
Then fold it in with coconut. Transfer it to dessert cups. Place in the refrigerator.
 Blend strawberries in the blender. Pour a layer  of strawberry on the mousse.

Party Jello

CookingAddic Red, White and Blue for 4th of July! Jello could be made like Jello Cake or individual glass cups. It's made with the twist. This recipe makes 7,  5 oz cups.


  • 3 oz raspberry or strawberry jello
  • 1 1/2 cup blended fresh strawberries (this is the twist)
  • 6 oz blue berry jello (large box)

White jello:

  • 3/4 cup sour cream
  • 2 tbs sweetened condensed milk
  • 5 oz heavy whipping cream
  • 1 oz milk
  • 1 tsp vanilla
  • 1 pack (7 grams) Knox gelatin

 Mix blue jello with 1 cup of boiled water. Microwave for 30 sec. Mix with 1 cup cold water. Pour in to cups and refrigerate until it sets.
Make white jello. Mix cold milk with  gelatin. Let it set for a minute then microwave it for about about 30 sec. It needs to melt. Then to cool it you can add 1  tbsp whipping cream while mixing. 
Have sour cream,  sweetened condensed milk and whipping cream ready before you cool down the gelatin.
Mix it with the mixer pour gelatin slowly. Then pour white jello in to the cups as fast as possible. Refrigerate until it sets.

Mix red jello with 1 cup of boiling water. Blend strawberries add it to jello. Pour it on the top of white jello. Refrigerate and enjoy!!!

Fried Tortilla with Parmesan Mashed Potatoes

CokingAddic These are perfect meatless hand pies for kids or adults. It's an easier and less time consuming version to Pirojki. What could be better? Mashed potatoes are mixed with herbs and cheese - is a really delicious combination. Then it's fried in tortilla. Crispy and scrumptious! 


  • 12 uncooked flour tortillas
  • 2 cups of Mashed Potato
  • 1 tbs minced dill
  • 2 tbs minced green onion
  • 1 med caramelized onion
  • 3/4 to 1 cup of Parmesan or cheddar cheese
  • Salt if needed
  • Black pepper to taste

Make Mashed Potato first than let it cool.

Peel 1 med onion and shop in small pieces. Saute onion until golden color (caramelized).
Mix mashed potatoes with herbs. If potatoes are too stiff add more milk to make em more soft and creamy.

Add cheese of your choice.

 Brush the ends of the tortilla with water.
 Add about 2 tbs of potato filling and spread.
 Pinch the ends with the fork.
Fry on med temp until golden color. 
Fry both sides. Use a paper towel to get rid of excess oil.

I have a recipe Chicken Gyros and Tzatziki Sauce Recipe if any one interested.

"Pumpkin Cream Cheese Muffins"

CookingAddic This is a simple and unbelievably delicious recipe for pumpkin cream cheese muffins, topped with a cinnamon streusel. What a dazzling fall recipe! Perfect for parties.We really enjoyed em, hope you guys will too.


  • 4 large eggs
  • 2 cups (1 can) pumpkin puree
  • 1 and 1/4 cup vegetable oil
  • 3 cups flour (I use Canadian)
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda

    Cream cheese filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla bean paste

    Crumble Topping:

  • 1/2 cup white sugar
  • 2 tbsp brown sugar
  • 5 tbsp flour
  • 1 tsp cinnamon
  • 5 tbsp unsalted butter, cold

Adapted from Lemon Sugar with my modifications. 

Preheat the oven to 325 F.  Prepare two muffin tins with cupcake liners and set aside. Makes 24 muffins.

1. Whip with the mixer cream cheese with sugar and vanilla bean. Keep in the refrigerated. The colder the filling, the better. 

2.Combine the sugars, flour and cinnamon in a small bowl. Dip butter into flour and grate it. (You can use a pastry cutter) Then mix it with your fingers to make it crumbly.  Place in refrigerator until ready to use.

3. Mix all dry ingredients for the muffins in the bowl.

4. Add all wet ingredients in the mixing bowl. Mix for a min.

5. Slowly add the dry ingredients and mix just until combined.

6. Spoon a generous amount of batter into each cupcake tin, filling each paper about 1/3 full. Add a scoop of the cool cream cheese mixture over the batter.

7. Then use the remaining batter to cover the cream cheese ball and fill each tin to about 2/3 to 3/4 full.

8. Sprinkle a tablespoon of crumble topping mixture over each muffin.

9. Bake for 25 minutes. Cool completely before serving.