Kid-friendly, parent approved! These dessert empanadas are a super fun take on the traditional s’more but with less mess. Have your kids grab a handful of extra chocolate chips to melt and drizzle over the top after baking. You might have to forget we said less mess, but the process is Chef Alekka approved and so worth it!

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

S’MORES EMPANADAS RECIPE

Ingredients

1 package puff pastry-thawed

2 cups semi-sweet chocolate chips

2 cups mini marshmallows

1 cup graham cracker crumbs

Eggs wash-1 egg mixed with I TBSP water

Equipment

Rolling Pin

4” circle cutter

Cookie sheet

Parchment paper

Pastry brush

Instructions

Preheat oven to 400°

Lay one sheet of puff pastry on a clean surface dusted with flour.

Using the rolling pin roll the puff pastry to 1/8-inch thickness.

Using the circle cutter cut circles out of the puff pastry and set aside.

Lay all the circles out on a parchment lined cookie sheet.

Brush each circle with eggs wash.

Sprinkle the graham cracker crumbs over the circles.

On one half of each circle place two chips and two mini marshmallows.

Fold over the circle the create a half moon.

Repeat on each circle.

Crimp the edges with a fork.

Brush the tops with more eggs wash and sprinkle any remaining graham cracker crumbs over top.

Bake for 10-15 minutes until golden brown.

Yields 12 empanadas

RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Try some of TABLE’s other kid-friendly recipes:

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Quesadilla with Guacamole and Pico de Gallo

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

When Chef Alekka shows kids how to make homemade marshmallows, they think she’s a magician. Abracadabra, here it is, kitchen magic though the eyes of a child.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

HOMEMADE MARSHMALLOW RECIPE

Ingredients

Neutral flavored oil, for greasing the baking dish

3 envelopes (2 tablespoons, plus 1 1/2 teaspoons) powdered unflavored gelatin

1 ½ cups/302 grams granulated sugar

1 cup light corn syrup

¼ teaspoon kosher salt

1 tablespoon vanilla bean paste or vanilla extract

½ cup confectioners’ sugar

Instructions

Lightly oil an 8-by-8-inch baking dish

Step 1 Combine gelatin with 1/2 cup cold water in the bowl of a stand mixer fitted with the whisk attachment. Set aside while you prepare the syrup.

Step 2 In a medium saucepan, combine the granulated sugar, corn syrup, salt and 1/2 cup cold water. Stir the mixture just enough to combine the ingredients then cook over medium-high heat, swirling the pan occasionally, until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.

Step 3 With the mixer on low speed, carefully pour hot syrup into gelatin mixture and mix until gelatin is dissolved. Add the vanilla bean paste or extract.

Step 4 Turn the mixer to high and whip the batter until it is very thick, stiff and opaque, about 10 minutes. Pour the mixture into the prepared pan and spread it with a knife.

Step 5 Let sit uncovered until firm, about 4 hours at room temperature or 2 hours in the fridge.

Step 6 Sift a generous amount of confectioners’ sugar onto a work surface, use a knife to cut around the edges of the pan and unmold marshmallow onto the sugar. You will have to pull it out of the pan with your fingertips; it will be very sticky but will pull out in one piece. Dust the top of the marshmallow with confectioners’ sugar and use a long, sharp knife to cut the marshmallow into roughly 1 1/2-inch cubes. Clean and dry your knife periodically throughout this process when it gets toosticky.

Step 7 Toss the cubes in the confectioners’ sugar to make sure they are coated on all sides and store them in an airtight container for up to 4 days

Yields-36 1 ½ inch marshmallows

RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Try some of TABLE’s other kid-friendly recipes:

S’mores Empanadas

Strawberry Pineapple Agua Fresca

Quesadilla with Guacamole and Pico de Gallo

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Kids love quesadillas! Parents love them, too. Quesadillas are a fun way to pack several food groups into one single serving, and they are easy to make. Chef Alekka Sweeney enjoys putting together menus for kids that bring them into the kitchen to help prepare yummy, nutritious fare.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

CHICKEN QUESADILLA WITH GUACAMOLE AND PICO DE GALLO RECIPE

Ingredients

1/2 C queso fresco-crumbled

1/4 C cheddar cheese-shredded

4 large whole wheat tortilla

1/2 lb. boneless skinless chicken breast, cooked and shredded

1 red bell pepper-cut into small dice

1/2 onion-peeled and sliced into half moons

1/4 bunch cilantro-washed and chopped

Olive oil spray

Instructions

Pre-heat the oven to 400°

Combine the fresco and cheddar cheeses.

Lay the tortillas on a cutting board or plate.

On the bottom half of each of the tortillas, sprinkle 2 T of the cheese mixture.

Then, you want to layer the chicken, red pepper, onion and cilantro on top of each of the tortillas. Each of the tortillas should have an equal amount of each of these ingredients.

Sprinkle an additional 2 T of the cheese mixture on top of each of the tortillas.

Fold the top half of each of the tortillas over the bottom half to cover the filling.

Move to a cookie sheet lined with foil.

Spray lightly the tops of each of the tortillas with the olive oil.

Place the cookie sheet in the oven. Bake 8 to 10 minutes or until golden brown and heated through.

Yields 4 servings

GUACAMOLE

Ingredients

2avocados

1/2 jalapeño, small

2 Tbsp red onion

1 tsp garlic1

bunch of cilantro

1 small tomato

1/2 lime

Instructions

Open avocado and remove pit.

Dice jalapeño into bite-sized pieces.

Chop red onion and tomato.

Mince garlic and tear cilantro.

Scoop out the avocado and mash it with a fork.

Mix in cilantro, tomatoes, jalapeño, red onion, and garlic.

Squeeze in lime juice and mix.

Yields 4 servings

PICO DE GALLO

Ingredients

2Plumtomatoes

1 jalapeño

2 Tbsp white onion

Salt to taste

1 lime

1 bunch cilantro

Instructions

Dice tomato and onion.

Seed and mince the jalapeno.

Add jalapeno and onion to a bowl with tomatoes.

Squeeze juice of one lime over bowl.

Add salt and pepper to taste.

Optional: finish with chopped cilantro.

Yields 4 servings

RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Try some of TABLE’s other kid-friendly recipes:

S’mores Empanadas

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

Breakfast is the day’s most important meal and should house all your nutritional needs. These protein + oat protein-pops are Michaela Blaney’s answer for the whole family. Quick, convenient, and tasty. Fruit adds flavor and fiber; the protein keeps us from getting a glucose spike too early in the morning and houses sustainable energy, oats aid in stabilizing our blood sugars through and altogether. It is packed with antioxidants, vitamins, and minerals.

Here’s the best part — we know how hard it is getting out the door in the morning, so make these the night before, freeze them and serve the kiddos “popsicles” for breakfast en route to school. No more tears and tantrums when they don’t want what you’re serving. The recipe makes enough for mom and dad to enjoy one too!

Michaela Blaney is a certified health coach, clean recipe developer, and overall health enthusiast. Being a proud “Aunt” to many tiny humans, cooking nutritious and “kid-approved” meals has become both her hobby and a life feat. She sees first-hand how challenging being a parent is — juggling all the balls while trying to appease many picky appetites that change with the wind. She has made it her goal to provide friends and parents alike with tasty, super nutritious, and fun food for the whole family.

BREAKFAST SMOOTHIE POPS RECIPE

BLUEBERRY PROTEIN POPS

Ingredients

1-2 frozen bananas (depending on size)

2 cups frozen blueberries

2 scoops of vanilla protein powder (I use Ritual or Rootz)

1 handful of frozen spinach

3.5 cups of lite coconut milk

handful or blackberries

Instructions

Blend all ingredients except the blackberries on high for 1 minute until smooth (most blenders have a smoothie option).

Add the blackberries and pulse a few times.

Pour into popsicle molds and freeze overnight.

Take what’s leftover, separate it into two mason jars, and store it in the fridge until the morning!

PEACH ‘N’ PORRIDGE POPS

Ingredients

1-2 frozen bananas (depending on size)

1 cup frozen peaches

1 cup fresh peaches (if you can’t find fresh, just use frozen)

2 scoops of vanilla protein powder (I use Ritual or Rootz Nutrition)

1 cup of gluten-free quick oats

4 cups of unsweetened almond milk (or any plant milk of your choice)

granola for garnish

Instructions

Blend all ingredients on high for 1 minute until smooth (most blenders have a smoothie option).

Pour into popsicle molds and sprinkle a little granola on the base if you’re fancy – this is TOTALLY optional — freeze them overnight.

Take what’s leftover, separate it into two mason jars, and store it in the fridge until the morning!

RECIPE & STORY MICHAELA BLANEY / PHOTOGRAPHY BY ERIN KELLY

Find more recipes and wellness information on Michaela’s instagram @michaelablaney or at her website www.michaelablaney.com

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!

We’re doing our part to bring you recipes that will encourage you to get your kids in the kitchen. This roasted carrot dip is a great make-ahead treat that is perfect as an after school snack for kids. Once they get the hang of this recipe, have them make a batch for you. TABLE friend and contributor Chef Alekka serves this at her dinner parties. It’s a great dip to add to a grazing table or to serve alone as a tasty little snack for your guests.

Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.

SMOKED CARROT DIP WITH PRETZELS RECIPE

*Adapted from Epicurious

Ingredients

½ cup skin-on almonds

2 lb. carrots, trimmed, peeled

2 Tbsp. plus

½ cup extra-virgin olive oil; plus more

2½ tsp. kosher salt, divided, plus more

2 garlic cloves ½ cup canned chickpeas

3 Tbsp. (or more) fresh lemon juice

1 tsp. freshly ground black pepper

¾ tsp. smoked Spanish paprika

½ cup coarsely chopped parsley, plus leaves for serving

1 bag mini pretzels

Instructions

Preheat oven to 350°.

Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes.

Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces.

Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt.

Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½cup oil, 1½ tsp. salt, and reserved almonds.

Process, adding more oil as needed, until mixture is almost completely smooth.

Taste dip and add more lemon juice and/or salt if needed.

Place dip in a bowl and garnish with olive oil and parsley.

Serve with pretzels.

Yields 3 cups

RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Try some of TABLE’s other kid-friendly recipes:

S’mores Empanadas

Strawberry Pineapple Agua Fresca

Homemade Marshmallows

Quesadilla with Guacamole and Pico de Gallo

Turkey and Granny Smith Apple Sandwich

Chicken Satay with Cucumber Salad

Peach and Corn Salsa with Tortilla Chips

Chili-Lime Popcorn

Don’t miss a single delicious thing:

Subscribe to TABLE Magazine here!