Spring Baking Trifecta

Spring Baking Trifecta

Call it what you want, March break, Easter or spring break, there always comes a time where the kids are off from school and most parents fumble to keep them from the perils of boredom. If you can relate, here are three fun recipes that will keep your little bakers busy and entertained. No matter which ones you chose, you’ll be winning! Be sure to check out my pointers for baking with kids in 10 Steps to Bake on Spring Break.



This chocolate chip cookie cup is a fun and creative way of enjoying milk and cookies. Your little ones are sure to burst with excitement at the thought of pouring milk in their cookie cup! 


¾ cup unsalted butter, room temperature

1 cup light or dark brown sugar

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½teaspoon salt

1 ½ cup mini semi-sweet chocolate chips


  1. Preheat oven to 350o
  2. Grease mini muffin pan and sprinkle with flour. Knock the flour around the sides and bottom of the pan. It will be hard to get the cookies out otherwise.
  3. Sift dry ingredients in a bowl and set aside (flour, baking soda and salt).
  4. With a whisk attachment, beat butter, brown sugar, and granulated sugar until smooth and creamy on med-high speed in a stand mixer or in a bowl with a hand mixer .
  5. Beat in egg; then add vanilla.
  6. Switch to a paddle attachment; add dry ingredients on low speed until combined; do not overmix
  7. Add 1 cup of mini chocolate chips.
  8. Scoop 1 tablespoon of dough directly in mini muffin pan. Flatten the centre of the dough pushing the dough around the sides of the pan to create a bowl.
  9. Bake for 12-14 minutes. Edges should be golden brown and centre will be soft.  Don’t worry if the centre of the bowl puffs up; flatten centre and side once more right out of the oven.
  10. Cool in the pan about 5 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
  11. Microwave left over chocolate chips on low in 30 second intervals until melted. Do not over heat as chocolate will burn.
  12. Spoon chocolate in the cookie cups to completely coat the bottom and sides. Let chocolate completely cool.
  13. Pour in milk

Notes:   Makes 36 cups. You can replace chocolate chips with something of your choosing. You can also substitute coating the inside of the cup with candy melts.




This no bake recipe is sure to bring out your little ones’ inner mad scientist. Feel free to add a little bit of this and a little bit of that.  A little bit of what?  Whatever you have in your pantry you think may go well with chocolate.  I’ve included some suggestions to help spark some creativity. 


1½cup semi-sweet chocolate chunks or chips

½ cup 35% whipping cream

1 teaspoon vanilla extract


  1. Place vanilla and chocolate chips in a bowl, set aside.
  2. In a saucepan over medium heat, heat whipping cream to just before simmer
  3. Pour cream over chocolate chips; let sit for a few minutes; stir until smooth
  4. Refrigerate for at least 2 hours
  5. Think about what ingredients you want to incorporate inside your truffles (i.e. coconut flakes, cookie chunk, maraschino cherries, frozen peanut butter pieces, nuts, dried fruit etc….)
  6. Scoop one tablespoon at a time in your hands, place what you would like in the centre and roll into a ball (work quickly as the chocolate will melt in your hands
  7. Place truffles in the refrigerator until firm
  8. You can roll balls in cocoa powder, sprinkles, icing sugar etc…; this is your chance to let the creative juices flow

Note: Makes 10-15 truffles




Vanilla Ice-Cream Cupcakes

What is there not to love about cupcakes that look like ice-cream?  Yes, absolutely nothing. These are super fun to make and is an opportunity for your little ones to get creative with toppings.


1/2 cup unsalted butter softened

1 cups granulated sugar

2 eggs at room temperature

1 teaspoons vanilla

1/2 teaspoon lemon zest (optional)

1½ cups all-purpose flour

1½ teaspoon baking powder

¼ teaspoon salt

¾ cup + 1tbsp milk

12 flat bottom mini ice cream cones


  1. Preheat over at 325oF
  2. Sift dry ingredients (flour, baking powder and salt) in a bowl; stir well with a hand whisk and set aside
  3. With a whisk attachment, beat butter and sugar until smooth and creamy on med-high speed with stand mixer or in a bowl with a hand mixer
  4. Add eggs and beat one at a time; then add vanilla and lemon zest (optional)
  5. Add dry ingredients alternately with milk on low speed (3 increments of dry ingredients and two increment of milk) until combined; do not overmix.
  6. Place ice-cream cones in muffin pan
  7. Spoon ¼ cup batter in ice-cream cones
  8. Bake for 18-25 minutes or until toothpick comes out clean or slightly crumbly
  9. Remove from oven; allow cupcakes to cool
  10. Ice cupcakes with your favorite icing or make our own using the recipe found here; vanilla buttercream icing.
  11. Top with sprinkles and cherries. You can garnish your ice-cream cupcakes with whatever topping you have in your pantry.



Vanilla cake recipe adapted from Canadian Living Food.

Get ready to create awesome memories you and your little one won’t soon forget.  I would love to hear how it went.
Comment below with your favorite recipes to share with youngsters.



Pinky promise.


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