Our debut Kids Cooking Series was such a success that we decided to do more! We are happy to announce that we will be offering a two part Easter Mini series.
Join us LIVE on Thursday April 9 at 12:00 Central Time to make Rainbow Fruit Kabobs with Lemonade Fruit Dip and Saturday April 11 at 12:00 Central to make Bunny Face Dinner Rolls. Both items will be perfect additions to your Easter celebration this year!
The link below will provide you a printable PDF of the ingredients and equipment needed for each recipe.
FREQUENTLY ASKED QUESTIONS
What age are these cooking classes for?
These classes are geared toward children age 5-10 years old. If you have younger or older children, by all means, tune in and watch. As the caregiver, you may need to help significantly more with younger children, but I think it is a great way to get kids excited about cooking!
What are you teaching? What are the goals of these classes?
My goal in offering these tutorials is to encourage young children to get excited about, interested in and comfortable with preparing food for themselves and for other family members. Food should be fun! These are very basic recipes that I’m sure most adults can do; the point is to teach kids to make food for themselves and every small step builds their confidence in the kitchen.
Who is teaching the classes?
I will be teaching along with two of my four children. My other two are one year old twins and not quite ready to cook with us. When children see other children cooking, it inspires, motivates and encourages them to do the same.
Where do I sign up?
These will be LIVE events taking place on Facebook and are open to anyone and everyone, you do not need to sign up. Simply like and follow my page. If you RSVP to the Event Page and turn on your notifications you will be reminded when we are going LIVE. If you do not have a Facebook account the videos will be available as replays and can be watched at any time, you can still go to my Facebook page and watch even without an account.
Thank you for taking the time to read this and for sharing with your friends and family.
Cheers,
Laura