Celebrity Kid Chef #3 and Does Your Kid Want to be on TV Making Their Dish?


Hi everyone. I have some exciting news about our January Kids Month: I spoke with the producer of our very own Channel 34 local TV station yesterday and Take Back the Kitchen and Channel 34 have decided to join forces to bring the importance of cooking to the masses! Sharon would like to film 5 kids from this January Series.

But which 5? Well, we are going to set up a poll after January’s recipe submissions and the recipes that get the most votes will get on Channel 34 making their dish! If you are not local , we will give you a shout out or you can submit a video to be shown. Please keep sending in your kid cooking friendly recipes. Your child just may be the next Jamie Oliver or Rachael Ray!

Here’s a link on Patch.com about what we are doing:

http://montclair.patch.com/articles/calling-all-kid-celebrity-chefs-your-child-could-cook-on-tv

So here’s the story behind our Celebrity Kid Chef, Jane:

A few years ago when Jane was in 5th or 6th grade, we somehow found ourselves with an excess of ricotta cheese — can’t remember why. My sister Ann, who was visiting, recollected making this Children’s Cannoli recipe with her son when he was Jane’s age. It’s very quick and easy for kids to make these cannolis completely on their own (but we all helped because it was more fun that way), and they are quite delicious! Jane is in 8th grade now and continues to enjoy baking — whiling away many days this past summer baking her way through the Martha Stewart Cupcake Cookbook! She also enjoys baking with her friends here in Montclair and her many aunts in Rochester, NY.

CHILDREN’S CANNOLI
Printed from COOKS.COM
1 (15 oz.) container part skim ricotta cheese
2/3 c. confectioners’ sugar
1/2 tsp. grated orange peel
1/2 tsp. vanilla extract
2 tbsp. miniature semi-sweet chocolate chips
10 sugar ice cream cones
In a large bowl with electric mixer at low, beat ricotta cheese, sugar, orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover and refrigerate 30 minutes.
To serve: Spoon mixture directly into ice cream cones.

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