Mini No-Bake Fresh Mint Cheesecakes

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven. The entire family can enjoy these bite-size desserts with no artificial colors or flavors!

An overhead shot of a batch of Mini Fresh Mint Cheesecakes and a bottle of mint-infused simple syrup.
This post is sponsored by Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for supporting the brands that continue to make CaliGirl Cooking possible. This post also contains affiliate links, which means I may earn a small commission when you click on them and make any subsequent purchases.

If you’re looking for an easy, refreshing dessert that’s already perfectly portion-controlled for you and your family, these Mini No-Bake Fresh Mint Cheesecakes are it! I’ve once again partnered with my friends at Sonoma Syrup Co. to come up with a tasty recipe to showcase all of the wonderful flavors of their fresh mint syrup, without any of that bright green faux mint color and flavor that shows up in most minty desserts you see. If you were a fan of my Fresh Mint Dark Chocolate Chip Ice Cream, you’re definitely not going to want to miss this one.

Special Equipment Needed for Making Mini Cheesecakes

Before we get into the recipe itself, it’s important to note a few pieces of equipment you’ll need to make it.

Mini Cheesecake Pan (optional)

If you want your cheesecakes to be the most aesthetically pleasing, I highly recommend investing in a mini cheesecake pan with removable bottoms. I have one similar to this. If you don’t feel like investing or simply didn’t plan too far in advance to make this recipe (hey, I totally get it) you can simply line a muffin tin with paper liners for ease of pulling out the individual cheesecakes once they’ve set up in the fridge.

Hand Mixer and/or Stand Mixer

To be honest, I used BOTH my hand mixer and my stand mixer for this recipe, but you certainly don’t have to. If you only use one or the other, you’ll just have to do some transferring and extra washing of dishes while you’re putting together your cheesecakes. But you will need at least one of these! No one wants to spend hours hand-whisking heavy whipping cream until it’s fluffy.

Those are all of the special tools you’ll need, everything else is pretty standard, like mixing bowls, spatulas, etc.

What You’ll Need to Prepare in Advance

This recipe comes together in no time at all, as long as you do a little advance planning. Here are the two easy steps you’ll need to take at least a few hours before you decide to put together these cheesecakes:

  1. Set out the cream cheese to come to room temperature.
  2. Steep the whipping cream with some fresh mint so it has time to cool down before you actually move forward with whipping it.

Since we’re not baking this dessert, we want to make sure everything is at the optimal temperature before moving forward with the rest of the recipe.

How to Make a No-Bake Chocolate Crust

It’s no secret that the ultimate compliment to fresh mint is chocolate, so that’s exactly the type of crust we’re going to make. A no-bake cheesecake crust is easier than ever to put together. All you need are some crushed up crispy cookies and melted butter. Once they’re mixed together, pressed into your mini cheesecake pans and refrigerated, the butter will harden up again and form a nice solid base for the mint cheesecake filling.

I used some chocolate cat cookies from Trader Joe’s for my crust, but you could also use chocolate graham crackers or even just the cookie part of Oreo’s (no filling).

An overhead shot of a mini cheesecake pan filled with chocolate cookie crust.

A Light-and-Fluffy Fresh Mint Cheesecake Filling

Once you have the chocolate crusts pressed into your mini cheesecake pan or cupcake tin, you’ll want to make the filling.

The first (and very important) step to a fluffy filling is to whip the mint-infused cream you prepared in advance until stiff peaks form. This will give your cheesecakes a silky, smooth and light texture that’s sure to please anyone who tries it. To really up the fresh mint flavor here, we’ll also whip in some of Sonoma Syrup’s Mint-Infused Simple Syrup, which is made with all-natural flavors and no artificial coloring.

An overhead shot of a mixing bowl full of whipped mint cream.

Once your mint cream is sufficiently whipped, it’s time to make the other half of the filling by combining your room temperature cream cheese and some powdered sugar.

Next (and this is important) gently fold the mint whipped cream into the cream cheese mixture and – voila! –your light and oh-so-fluffy mint cheesecake filling is ready to go.

Gently scoop the filling into your chocolate crust cups and refrigerate for at least a few hours for the filling to firm up a bit. It won’t be super stiff, but that’s how we get the light and fluffy texture. If you need the filling to be a little stiffer for removing the cheesecakes from the pan, simply pop them into the freezer for 20 minutes or so before serving.

A stack of three mini fresh mint cheesecakes with a bottle of mint-infused simple syrup.

More Ways to Use Mint in the Kitchen

Mint is such a fun and refreshing flavor to incorporate into recipes, especially in the summer. Here are some other great ideas for adding more fresh mint flavor to your recipes during these warm-weather months:

Use it to make Fresh Mint Ice Cream with Dark Chocolate Chips.

Make a classic cocktail like a Mojito or a Mint Julep.

Stray from your usual cup of coffee with a Mint Matcha Latte.

Or stick to your OG latte but add a dash of mint syrup.

And, finally, what better way to cool off from the heat than with some Vanilla Bean Mint Lemonade?

I dare you to try this recipe and tell me these Mint Mini Cheesecakes aren’t a breath of fresh, minty air. Be sure to check out Sonoma Syrup Co.’s full range of all-natural products here and leave a rating and comment below as soon as you give the recipe a try!

A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.

5 from 1 vote
A fresh mint mini cheesecake with a bite out of it with more mini cheesecakes behind it.
Mini No-Bake Fresh Mint Cheesecakes
Prep Time
30 mins
Cook Time
10 mins
Refrigerator Time
5 hrs
Total Time
5 hrs 40 mins
 

These mini no-bake cheesecakes have a wonderfully fresh flavor thanks to both mint-infused syrup and whipping cream. They come together quickly with just a bit of advance planning and are perfect for summer since you don’t even have to turn on the oven.

Course: Dessert
Cuisine: American, French
Keyword: bite-size, cheesecake, dessert, family-friendly, mint, no-bake, summer
Servings: 12 people
Calories: 378 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 1 1/2 cups chocolate wafer cookies (I used Trader Joe’s Chocolate Cat Cookies, or you could use chocolate grahams or Oreo’s without the filling.)
  • 5 tablespoons butter, melted
For the filling:
  • 1 cup heavy whipping cream
  • 5-8 leaves fresh mint
  • 2 teaspoons Sonoma Syrup Co. Mint-Infused Simple Syrup
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • Fresh mint, to garnish (optional)
Instructions
  1. A few hours before you want to make the cheesecakes, pull out the cream cheese to let it come to room temperature and make the mint-infused heavy cream. To make the cream, bring the heavy whipping cream and fresh mint to a gentle simmer in a small saucepan, then turn off the heat and let it cool down until it is no longer too hot to the touch. Transfer the infused cream to a heat-proof dish or container (I used a glass measuring cup) and refrigerate until completely cool.

  2. Once the cream cheese is at room temperature and the infused cream has cooled down, prepare your mini cheesecake or muffin tin pans by either spraying the cheesecake tins (with removable bottoms) with cooking spray or lining the muffin tins with paper liners. Set aside.

  3. Next, prepare the crust. Depending on the equipment you have available, either combine the chocolate cookies and melted butter in a food processor and process until finely crumbled, or smash the cookies into small pieces in a resealable plastic bag, then combine the crumbs in a small bowl with the melted butter.

  4. Firmly press the cookie and butter mixture evenly into the bottom of each of your tins and set aside.

  5. Remove the infused cream from the refrigerator and place in either a mixing bowl or the bowl of a stand mixer. Add the mint syrup and vanilla extract. Using your hand mixer or the whisk attachment on the stand mixer, whip the cream until stiff peaks form. This may take a while, 5-10 minutes.

  6. In a separate mixing bowl, beat together the cream cheese and powdered sugar until smooth. Gently fold in the mint-infused whipped cream until just incorporated, being careful not to overmix.

  7. Scoop the cheesecake filling evenly into each of your mini cheesecake or muffin tins. Refrigerate for at least three hours before serving. If you feel the cheesecakes are still too soft, feel free to pop them into the freezer for 20-30 minutes before removing them from the pan.

Recipe Notes
  1. You can find mini cheesecake pans with removable bottoms here.
  2. Be sure to remove the cream cheese from the refrigerator and prepare the mint-infused whipping cream a few hours in advance. 
  3. It's important to make sure the cream is nice and whipped - with thick peaks - before folding it into the rest of the cheesecake batter. 
  4. The cheesecakes will be light and fluffy, even after setting in the refrigerator for a few hours. If you need them to be firmer for removing from the pan and serving, place them in the freezer for 20-30 minutes before enjoying.
Nutrition Facts
Mini No-Bake Fresh Mint Cheesecakes
Amount Per Serving
Calories 378 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 71mg24%
Sodium 345mg15%
Potassium 116mg3%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 818IU16%
Vitamin C 1mg1%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

22 Nourishing Make-Ahead Recipes for Postpartum

These postpartum recipes are full of ingredients that will nourish and replenish new mamas. Plus, you can make them all in advance so there will be plenty of nutritious food on hand when that little bundle of joy has all of your undivided attention.

22 Nourishing, Make-Ahead Postpartum Recipes

It’s no secret that once babies are born, all of our attention turns to them.  Mamas selflessly give themselves to this tiny new human being who is just trying to adjust to life outside of their mother’s womb. What is often overlooked is the fact that postpartum mamas need just as much special care and attention during this time as their new babes – both mentally and physically – and one of the best ways to do this is through healthy, nourishing food.

When thinking about the best postpartum foods for new mamas, there are a few overarching principles to remember that will both speed up recovery and provide the sustenance needed to get through what many affectionately refer to as the “fourth trimester”.

Things to Embrace When Eating for Postpartum

 Here are some general things for new mothers to embrace when eating in the first few weeks (or even months) after giving birth:

  • Warming foods such as cinnamon, ginger, steamy broths, tea, oatmeal and cooked grains
  • Animal products or other food items that are incredibly high in protein, best when slow-cooked
  • Collagen-rich foods or a collagen supplement
  • Foods rich in vitamins, omega-3’s and DHA
  • Foods that are COOKED and easy to digest
  • Carbs and salt from REAL food
  • High-quality dairy such as warm milk, soft goat cheese, and unsweetened whole milk yogurt
  • Plant- and seed-based oils such as avocado, olive, sesame, hemp and coconut oils

Things to Minimize When Eating for Postpartum

Here are some types of foods that will not necessarily provide optimal postpartum nourishment; however, they can still be enjoyed on occasion (you know I’m all about that balance!)

  • Salads and raw vegetables
  • Crunchy crackers and chips
  • Ice cream, sorbet or gelato
  • Sweetened yogurt
  • Processed oils such as canola and vegetable oil

Now let’s get on to the recipes and some of the star ingredients that make them postpartum powerhouses.

Make-Ahead Postpartum Recipes Featuring Nuts & Oats

Nuts and oats both offer huge benefits in the realm of postpartum nutrition. Nuts are high in healthy fats, protein and B vitamins, and have the added bonus that they can easily be consumed in their natural form. Oats are high in fiber, boost energy and help support milk production. They also help strengthen digestive organs, which are thrown for quite a loop during the birthing process.

Andy's Fairfield Granola | CaliGirlCooking.com
Andy’s Fairfield Granola

Curry Rosemary Roasted Mixed Nuts

Andy’s Fairfield Granola

Make-Ahead Freezer Oatmeal Cups

Peanut Butter Banana Breakfast Cookies

Easiest Pumpkin Apple Baked Oatmeal Cups

Dark Chocolate Coconut Granola Clusters

Make-Ahead High-Protein and Egg-Based Postpartum Recipes

Protein is incredibly important for postpartum, not only for filling up hungry mamas but for providing vital nutrients such as iron, B-vitamins and Vitamin A. Eggs are one of THE best foods to eat both during pregnancy and postpartum, as they provide healthy doses of choline, DHA, iodine and zinc. Foods rich in these types of nutrients speed up the healing process and also enrich breast milk.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com
Butternut Squash, Bacon and Goat Cheese Spanish Tortilla

Make-Ahead Breakfast Enchiladas

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla

Healthier Chicken Pot Pie Pockets

Pumpkin Curry Hummus

Dad’s Sweet ‘n’ Spicy Chili

Easy Double Pumpkin Shepherd’s Pie

Easy Indian-Style Yellow Curry

Healthy Shrimp and Poblano Enchilada Bake

One-Pan Bison Meatballs

Make-Ahead Postpartum Recipes Featuring Cooked Veggies

Cooking vegetables before consuming them makes them easier to digest while still providing new moms with essential vitamins and nutrients. The idea is to help your digestive organs recover from giving birth by minimizing the amount of work they have to do to get all of the nutrients out of the food you’re eating.

This Warming Minestrone Soup is the perfect healthy, cold-weather meal. It comes together quickly and is kid-friendly!
Warming Minestrone Soup

Super Simple Pumpkin Carrot Muffins

Super-Easy Caramelized Onion and Potato Soup

Warming Minestrone Soup

Butternut Squash and Sausage “Stoup”

A Hydrating and Mineral-Rich Postpartum Drink Recipe

If labor doesn’t cause you to want to drink everything under the sun to stay hydrated, breastfeeding sure will. It is incredibly important to be drinking plenty of fluids starting early on in pregnancy, and continuing to do so through the birthing process, postpartum and beyond. And it sometimes takes more than just water. Jazz up your beverages with things like coconut water and sea salt to get extra electrolytes and keep you extra-hydrated while your body grows, gives birth to and nourishes another human being.

This Homemade Citrus Electrolyte Drink comes together with just a few simple ingredients and is way better than any store-bought sports drink!

Homemade Citrus Electrolyte Drink

Filling and Healthy Sweet Treats That are Perfect for Postpartum

If you’ve ever experienced being a new mom yourself, then you know the insatiable hunger that hits you as soon as you give birth. Aside from the hunger, you’ll also likely be craving some sweets to give you an extra dose of energy while you’re navigating life (and trying to get any sleep you can) with your new little one. Here are a couple of healthy yet filling treats you can have on hand when the craving strikes!

5-Ingredient Indulgent Date Bites

5-Ingredient Indulgent Date Bites

Chocolate Chip Sunflower Seed Butter Protein Bars

By taking a day (or even just a few hours) to prepare some of these delicious and nourishing recipes for your “fourth trimester,” you’ll set yourself up for not only a speedy recovery but to also be in the perfect mental and physical state to bring this new human into your life.

I’d love to hear of any favorite postpartum recipes you rely on in the comments below!

Over 70 Pantry Recipes You Can Make This Week

Here are over 70 recipes you can make using common pantry and freezer ingredients this week. Perfect for when you can’t find what you need at the grocery store (or get there in the first place!)

Whether you’ve stocked your pantry or freezer thanks to a natural disaster, global pandemic or to just plain be prepared for ANY unforeseen event, there are tons of ways you can put your ingredients to good use without getting bored. Here are over 70 of my favorite recipes (from CaliGirl Cooking and beyond) that will help you get creative in the kitchen when you have limited supplies to work with.

Breakfast

A cooling rack of freshly baked Pumpkin Apple Oatmeal Cups.

The Easiest Pumpkin Apple Baked Oatmeal Cups (CaliGirl Cooking)

Weekend Hazelnut Sticky Buns with Date Caramel (CaliGirl Cooking)

Weekday Festive Funfetti Pancakes (CaliGirl Cooking)

Andy’s Fairfield Granola (CaliGirl Cooking)

Eggs in Purgatory (Pina Bresciani)

PB&J Quinoa Bowl (CaliGirl Cooking)

Oat Milk Chia Pudding with Blueberry Orange Compote (CaliGirl Cooking)

Slow Cooker Superfood Oatmeal (CaliGirl Cooking)

Peanut Butter Banana Breakfast Cookies (CaliGirl Cooking)

Peanut Butter Chocolate Overnight Oats (Let’s Eat Cake)

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar (CaliGirl Cooking)

Chai Chia Oatmeal (CaliGirl Cooking)

Chunky Monkey Cinnamon Rolls (CaliGirl Cooking)

Easy Pumpkin Macadamia Nut Muffins (CaliGirl Cooking)

Matcha Macadamia Latte (CaliGirl Cooking)

Bread

A plate of freshly baked hot cross buns with icing.

Hot Cross Buns (CaliGirl Cooking)

Chocolate Cherry Bread (CaliGirl Cooking)

Buttery Soft Pretzel Bites (Gimme Some Oven)

Peanut Butter and Jelly Pull-Apart Bread (CaliGirl Cooking)

Pumpkin Popovers (CaliGirl Cooking)

Soups

A pot of warming minestrone soup surrounded by a wooden spoon and chunk of Parmesan cheese.

Warming Minestrone Soup (CaliGirl Cooking)

French Onion Soup (CaliGirl Cooking)

20-Minute Tomato Soup (Gimme Some Oven)

Easy Indian-Style Yellow Curry (CaliGirl Cooking)

Instant Pot Chicken Tortilla Soup (Seasonal Cravings)

Caramelized Leek and Parsnip Soup with Mushrooms and Crispy Prosciutto (CaliGirl Cooking)

Slow Cooker Sweet Potato Chili (Lemons and Zest)

Pasta

A bowl of cashew shrimp with chopsticks.

Cashew Shrimp (CaliGirl Cooking)

Orecchiette Pasta with Sausage and Baby Broccoli (Entertaining with Beth)

Easy Pasta Sauce Recipe (The Foreign Fork)

Super Quick Mexican Baked Penne (Erica’s Recipes)

Tortellini Pasta Salad with Sun-Dried Tomatoes and Artichokes (Gimme Some Oven)

Other Mains (Casseroles and More!)

A serving dish of Spicy Beet Poke and an individual bowl of the poke with chopsticks.

Spicy Beet Poke (CaliGirl Cooking)

Mexican Beef and Rice Casserole (Savory Experiments)

Quick-and-Easy Tuna Salad Sandwiches (CaliGirl Cooking)

The BEST Falafel Recipe (Gimme Some Oven)

Mom’s Peanut Butter Chicken (CaliGirl Cooking)

Sweet Potato and Black Bean Quinoa Bowls (Spoonful of Flavor)

Bruschetta, White Bean and Pancetta Stuffed Sweet Potatoes (CaliGirl Cooking)

Cheesy Tater Tot Casserole (Small Farm Big Life)

Southern Salmon Croquettes (Grandbaby Cakes)

Side Dishes

A bowl of Cranberry, White Bean and Grain Salad surrounded by a green linen napkin and fresh cranberries.

Cranberry, White Bean and Grain Salad with Fresh Herbs (CaliGirl Cooking)

Smoky Slow Cooker Baked Beans (This Healthy Kitchen)

Herbed Grain Salad with Broccoli Rabe and White Beans (CaliGirl Cooking)

Socca Flatbreads (Emma Eats & Explores)

Snacks

A freshly cut batch of Chocolate Chip Sunflower Seed Butter Protein Bars.

Chocolate Chip Sunflower Seed Butter Protein Bars (CaliGirl Cooking)

All-Dressed Party Mix (CaliGirl Cooking)

5-Minute Pumpkin Curry Hummus (CaliGirl Cooking)

“Nooch” (Nutritional Yeast) Popcorn (Gimme Some Oven)

Addicting S’mores Granola Clusters (CaliGirl Cooking)

Spiced Rosemary Bar Nuts (CaliGirl Cooking)

No-Bake Energy Bites (Salt & Baker)

Homemade Whole Wheat Crackers – Two Ways! (CaliGirl Cooking)

Curry Rosemary Roasted Mixed Nuts (CaliGirl Cooking)

Bacon-Wrapped Stuffed Dates (CaliGirl Cooking)

Miso Furikake Hummus (CaliGirl Cooking)

Condiments

A dish of freshly made Three-Ingredient Calabrian Chili Spread.

The Easiest Three-Ingredient Calabrian Chili Sauce (CaliGirl Cooking)

Homemade BBQ Sauce (Gimme Some Oven)

Stupid Simple Two-Ingredient Shallot Oil (CaliGirl Cooking)

The BEST Enchilada Sauce! (Gimme Some Oven)

Desserts

A stack of three Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars (CaliGirl Cooking)

5-Ingredient Indulgent Date Bites (CaliGirl Cooking)

Vegan Black Bean Brownies (Baked by Clo)

Tahini Blondies with Whiskey Date Caramel and Sea Salt (CaliGirl Cooking)

Dreamy Chocolate Lava Cakes (Gimme Some Oven)

Chocolate, Coconut and Butterscotch “Grutch” Bars (CaliGirl Cooking)

Healthy Oatmeal Chocolate Chip Cookies (Fit Foodie Finds)

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze (CaliGirl Cooking)

5-Ingredient Lemon Bars (Gimme Some Oven)

For a frequently updated list of pantry recipes including these ones and many more, check out my Pantry Recipes Pinterest board!

 

What to Cook with Your Kids When You’re All Stuck at Home

Whether you’re facing a bout of snow days, a widespread virus, or anything else that’s forcing you inside with your little ones for days at a time, here’s a list of 37 recipes you can easily make together to keep everyone happy and entertained. (Look for the * for recipes that are especially baby- and toddler-friendly!)

Recipes to Cook With Your Kids

Breakfast

A finished dish full of Make-Ahead Breakfast Enchiladas.
CaliGirl Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

“Feed-a-Crowd” Make-Ahead Breakfast Enchiladas

Coconut Vanilla Chia Pudding Parfait

Coconut Chocolate Chip Banana Bread

Date “Shake”

Healthy Carrot Cake Pancakes*

Hidden Veggie Acai Bowls*

Kid-Approved Breakfast Banana Splits

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar are the perfect healthy breakfast for busy mornings on-the-go.

Make-Ahead Freezer Oatmeal Cups with Maple and Brown Sugar

Oat Milk Chia Pudding with Blueberry-Orange Compote*

Peanut Butter Banana Breakfast Cookies*

Red, White and Blueberry Blender

Slow Cooker Superfood Oatmeal

Slow Cooker Cherry Pie Oatmeal

Pumpkin Carrot Muffins*

Pumpkin Apple Baked Oatmeal Cups*

Weekday Festive Funfetti Waffles

Lunch

Protein-Packed Healthy Chicken Waldorf Salad is the perfect quick-and-healthy lunch for any day of the week.

Protein-Packed Healthy Waldorf Chicken Salad

Quick-and-Healthy Tuna Salad Sandwiches

Thai Chicken Burritos

Snacks/Sides

An overhead shot of Festive Guacamole in a bed of tortilla chips.

Festive Guacamole with Cotija and Pomegranate

To-Die-For Candied Bacon Deviled Eggs

Cheddar and Chive Brazilian Cheese Bread*

Cheesy BBQ Garlic Bread

Pumpkin Popovers

Cranberry, White Bean and Grain Salad

Crunchy Pea Salad with Prosciutto

S'mores Granola Clusters | CaliGirl Cooking

Addicting S’mores Granola Clusters

All-Dressed Party Mix

Chocolate Chip-Sunflower Seed Butter Protein Bars

Dinner

This Loaded Mediterranean Hummus Board features slow-cooked pulled lamb, pomegranate arils and refreshing sliced cucumber to make the perfect healthy appetizer for your next get-together!

Loaded Mediterranean Hummus Board

Bruschetta Bar

Weeknight Beef & Veggie Stir-Fry

Eggplant Parmesan Bread Pudding

Ground Beef “Not-So-Sloppy” Joes*

Island-Style Teriyaki Beef Sliders

Dessert

5-Ingredient Indulgent Date Bites

Banana, Peanut Butter and Dark Chocolate “Faux-Yo”

Ways to Get Your Kid Involved in the Cooking Process

You may be thinking, “Sure, these recipes are all great, but how do I actually get my kid(s) involved?” Here are a few ideas for different ages:

A toddler and mom baking together at the kitchen counter.

Toddlers

  • Let them add ingredients to a mixing bowl
  • Have them stir ingredients in a mixing bowl
  • Let them space things out on a baking sheet
  • Allow them to prepare simple ingredients, like cutting softer items with toddler-friendly knives or shelling peas or edamame
  • This is a great time to give them a pair of tongs and let them practice their hand-eye coordination by trying to grab something
  • Have them squeeze citrus
  • TIP: Pre-measure out all your ingredients before starting to cook or bake with your toddler. Things will run much more smoothly this way!

Younger Kids

  • Have them measure out your ingredients for you
  • Allow them to prep your baking vessel – whether by spraying on cooking spray or lining a cupcake tin with muffin liners
  • Continue to allow them to cut things using age-appropriate knives
  • Let them pour things into a vessel through a funnel
  • Have them wash produce
  • Ask them to retrieve ingredients out of the refrigerator or pantry for you

Older Kids

  • Have them dice or mince ingredients for you
  • Let them go through the entire process of adding ingredients, stirring and transferring to the proper cooking vessel
  • Teach them how to safely use the oven and stove
  • Allow them to come up with the menu for a meal!
  • Let them season meat and teach them about proper raw food handling techniques

I’d love to hear your favorite recipes or tips for cooking with kids in the comments below!

 

Weekday Festive Funfetti Waffles

The BEST way to celebrate a special occasion on any day of the week, these festive waffles get their slight pinkish hue (and tasty tang) from freeze-dried raspberries and are loaded with multi-colored sprinkles to really take your breakfast over the top. The best part? They come together in almost no time at all!

A stack of funfetti waffles topped with butter and fresh berries, drizzled with syrup.

CaliGirl Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

ICYMI last week, I shared some big news on Instagram – Baby Girl #2 is coming this August! We are over-the-moon about this new special addition to our family and, such as was the case with the news of our first baby girl, I felt the need to make a new special recipe to celebrate. Enter these Weekday Festive Funfetti Waffles!

I’ve not shared a specific recipe using this particular technique, but one of my favorite ways to add a festive hint of color to many baked goods and sweet treats (without a ton of artificial colors or flavors) is by mixing in some crushed freeze-dried fruit. My favorite way to use it is in a homemade frosting recipe, but I decided to branch out a bit and give mixing it into waffle batter a shot. I’m thrilled with the result!

Now, because I (like many of you) have limited free time to make from-scratch recipes these days, I decided to make these Festive Funfetti Waffles as easy to whip up as possible. They’re so easy, in fact, that you could easily make them on a weekday morning if you have something special to celebrate. So, let’s get into it!

Four quarters of a funfetti waffle stacked on top of each other and topped with butter and fresh berries with butter and maple syrup in the background.

How to Make Funfetti Waffles

Okay, friends, I told you I was going to make this an easy one. That’s why we’re going to forego the “from-scratch” mentality and instead focus on finding a healthy and tasty boxed pancake and waffle mix. I used Bob’s Red Mill 7-Grain Pancake and Waffle Mix and loved it, but there are tons of healthy options out there.

Once you’ve settled on which mix you’re going to use, just follow the directions on the package (the recipe below is based off of the Bob’s Red Mill mix instructions) and also include the freeze-dried raspberries (which you can find at Trader Joe’s or on Amazon). You’ll want to mix together the batter using a blender to ensure the raspberries get properly incorporated into the batter.

A flat lay of all of the ingredients you need to make these Festive Funfetti Waffles: water, eggs, waffle mix, sprinkles, oil and freeze-dried raspberries.

Once you have the batter made in your blender, you simply stir in some festive sprinkles. I highly recommend using this type, as the non-pareils such as those sprinkled on top in the photos tend to bleed a lot in a batter.

And once the batter is made, all that’s left is to whip out your trusty waffle maker (here’s one similar to the one I use) and cook as you would any other old waffle.

Ways to Enjoy Your Waffles

There are tons of different ways you can finish these festive bad boys off. Here are just a few:

  • Keep it basic with butter and maple syrup
  • Add some whipped cream
  • Top with a variety of berries or your choice of fresh fruit
  • Turn them into a dessert and top with a scoop of ice cream
  • Add more sprinkles!

An overhead shot of Festive Funfetti Waffles topped with butter, fresh berries and sprinkles.

Other Festive Weekday Breakfast Recipes

In my opinion, celebrating a special occasion at breakfast is far too often overlooked. Here are some other fun breakfast recipes you can make for your next birthday celebration:

These Kid-Approved Breakfast Banana Splits take your kids’ favorite after-dinner treats and make them a healthy yet entertaining breakfast. No cooking involved!
We all know that heading off to school is usually NOT our kids’ favorite time of day, but what if you make it fun with these Back-to-School Papaya Breakfast Boats?
Prefer a more savory celebration? Prep these Make-Ahead Breakfast Enchiladas the night before and just pop them in the oven in the morning.
What kid doesn’t want to eat pudding for breakfast? This Coconut Passion Fruit Chia Pudding will transport your entire family to the tropics whether it’s the middle of winter or the start of a monotonous school day.

So, what do you think? Are you ready to take your waffle game to the next level? If you make this recipe, please be sure to leave a rating and a comment to help other curious mamas find it!

A plate of funfetti waffles topped with butter, sprinkles and fresh berries.

Weekday Festive Funfetti Pancakes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

The BEST way to celebrate a special occasion on any day of the week, these festive waffles get their slight pinkish hue (and tasty tang) from freeze-dried raspberries and are loaded with multi-colored sprinkles to really take your breakfast over the top. The best part? They come together in almost no time at all!

Course: Breakfast
Cuisine: American
Keyword: birthday, breakfast, celebration, entertaining, funfetti, kid-friendly, sprinkles, waffles, weekday
Servings: 6 people
Calories: 481 kcal
Author: CaliGirl Cooking
Ingredients
Instructions
  1. Preheat waffle maker and spray with cooking spray.

  2. Add first five ingredients* (waffle mix, oil, eggs, water, and freeze-dried raspberries) to a blender and blend until raspberries are completely incorporated into the batter (with no large chunks).

  3. Stir sprinkles into batter, then measure batter into waffle maker and bake waffles according to appliance directions, spraying with cooking oil after each batch to prevent sticking.

  4. Serve immediately with your favorite toppings!

Recipe Notes

*Exact ingredients and amounts may vary based on which waffle mix you’re using. Amounts for raspberries and sprinkles should remain fairly consistent for 6 waffles.

1. Topping Ideas: butter, maple syrup, whipped cream, berries or other fresh fruit, ice cream, more sprinkles!

2. Try to find a healthy, high-quality pancake and waffle mix like Bob’s Red Mill 7-Grain Pancake and Waffle Mix.

3. Waffle cooking times will vary depending on your specific waffle maker and how crisp you would like your waffles to be. I use one similar to this.

Nutrition Facts
Weekday Festive Funfetti Pancakes
Amount Per Serving
Calories 481 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Cholesterol 82mg27%
Sodium 638mg28%
Potassium 323mg9%
Carbohydrates 64g21%
Fiber 11g46%
Sugar 13g14%
Protein 17g34%
Vitamin A 119IU2%
Vitamin C 4mg5%
Calcium 152mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.