Team Red’s Galaxy Themed Kids Party Treats

Team Red's Galaxy Themed Kids Party Treats

Recipes by: Fifi, Glenda, Lesego and Maxine

Mini Pizzas

Naan Flatbread

Ingredients

5 1/2 cups self-raising flour, sifted
● 1 tsp baking powder
● 3 cups plain yogurt
● 2 tsp salt

Method

  1. In a stand mixer with the dough hook, add all ingredients to the bowl and knead until a uniform dough forms. Let the dough rest for a minimum of 20 minutes before handling.
  2. Lightly flour your work surface and roll out 20 equal balls and roll each ball to a flat circle.
  3. In a heated cast iron pan cook each flat bread for about 3 minutes on each side and set
    aside. *brush with garlic butter if desired.

Pizza Sauce

Ingredients

1 tbsp minced garlic
1 tbsp olive oil
340g tomato paste
820g canned whole tomatoes
3 tbsp dried oregano
3 tbsp dried Italian herbs
3 tbsp onion powder
1 tsp salt
1/2 tsp black pepper
3 tbsp honey

Method

  1. Start by sautéing the garlic with olive oil until the garlic starts to brown. Add the tomato paste and cook down slightly. Add all the seasoning and cook until the bottom of the pot starts to brown.
  2. Deglaze with the canned tomatoes and crush the tomatoes gently with a masher.
  3. Cook the sauce on a low heat for 30 minutes. Add the honey and cook until the sauce is
    thick enough to spread on pizza bases. Set aside to cool.

Assembly

Ingredients

Pepperoni
White Cheddar, grated

Method

  1. Spread a layer of the pizza sauce on the naan flatbreads.
  2. Add the pepperoni to fit your mini pizza depending on the size of your pepperoni.
  3. Top your pizza with the grated cheese.
  4. Broil your pizza at 220*C until the cheese has fully melted and your mini pizza’s are ready
    to be enjoyed.

Chicken and Waffles

Waffles

Ingredients

390g flour
90g cornflour
1 tsp salt
1 1/2 tsp baking powder
3/4 tsp baking soda
3 tbsp sugar
3 cups buttermilk
1 cup canola oil
2 tsp vanilla extract
3 eggs, separated

Method

  1. Preheat your waffle maker to the hottest setting.
  2. In a large bowl place flour, cornflour, baking powder, baking soda, sugar, and salt and
    whisk to combine.
  3. In a small bowl, whisk egg yolks, buttermilk, oil, and vanilla extract. Set aside.
  4. In a separate medium bowl, beat egg whites with a hand mixer on medium high speed until
    stiff peaks form.
  5. Add the egg yolk mixture to the dry ingredients and stir until just combined. Then gently
    fold in the egg whites to the batter.
  6. Drop by large spoonfuls onto a greased waffle maker until most of the wells are covered.
    Close the lid and cook for about 3-5 minutes or until golden brown.

Fried Chicken

*Start by bringing 10 butterflied chicken breasts in 8 cups of cold tap water and 1/3 cup of salt. Brine the chicken for a minimum of two hours. After brining the chicken, dry it off with a paper towel.

Ingredients

10 chicken breasts, brined
1 tsp Salt
1/2 tsp black pepper
2 tsp paprika
3 tbsp chicken spice
1 cup buttermilk
2 eggs
1 1/2 cups Panko breadcrumbs
Oil for frying

Method

  1. In a large pot heat the oil on a medium high heat.
  2. In a bowl whisk together the flour, salt, pepper, paprika and chicken spice.
  3. In another bowl whisk together the eggs and buttermilk.
  4. And in another bowl have your Panko crumbs ready and add a pinch of salt and stir lightly.
  5. To crumb you chicken start by covering with the seasoned flour, then into your buttermilk
    mixture and finish in the breadcrumbs.
  6. Fry your chicken for 8-10 minutes or until golden brown and there’s no pink flesh visible
    when you cut through it.
  7. Reserve the chicken on paper towels to catch any excess oil.

Mayo Dressing

Ingredients

1 cup mayonnaise
1/4 cup tomato sauce
1 tbsp mustard

Method

  1. In a mixing bowl stir all the ingredients together until fully incorporated and reserve in a piping bag.

Assembly

Ingredients

1/4 cup Maple syrup

Method

  1. Stack 1 chicken on top of 1 waffle and cut the waffle in half.
  2. Skewer both the chicken and waffle to secure the chicken on top of the waffle.
  3. Drizzle some maple syrup on top of each skewered chicken and waffle, this will add some
    sweetness.
  4. Drizzle a generous amount of the prepared mayonnaise.
  5. Your chicken and waffles are ready to be enjoyed.
  6. Feel free to adjust recipes however you’d like and remember to bake more memories.

Galaxy Cupcakes

Chocolate Cupcakes

Ingredients

2 eggs
½ cup granulated sugar
1 tsp vanilla extract
¼ cup amasi (sour milk)
¼ cup canola oil
¾ cups all purpose flour
2 tablespoons (30ml) cocoa
1(5ml) tsp baking powder
½ tsp salt

Method

  1. Preheat the oven to 180℃ or 325℃. Line a muffin pan with paper cups.
  2. Whisk together flour, cocoa, salt, and baking powder. Keep aside.
  3. Using a hand mixer, whip eggs with sugar and vanilla until triple in volume and pale in colour. Add oil whip until well mixed then add Amasi and mix at low speed until well mixed.
  4. Add the flour mixture and beat at low speed until combined.
  5. Spoon batter into the prepared muffin cups filling each 3/4 full and then Bake for 15 to 20 minutes or until a toothpick inserted in the centre comes out dry

Vanilla Cupcakes

Ingredients

2 eggs
½ cup granulated sugar
1 tsp vanilla extract
¼ cup warm milk
¼ cup canola oil
¾ cups all purpose flour
1 (5ml) tsp baking powder

Method

  1. Preheat the oven to 180 ℃ or 325 ℃. Line a muffin pan with paper cups.
  2. Whisk together flour, salt, and baking powder. Keep aside.
  3. Using a hand mixer, whip eggs with sugar and vanilla until triple in volume and pale in colour. Add oil and whip until well mixed
  4. Then add warm milk and mix at low speed until well mixed.
  5. Add the flour mixture and beat at low speed until combined.
  6. Spoon batter into the prepared muffin cups filling each 3/4 full and then Bake for 15 to 20 minutes or until a toothpick inserted in the centre comes out dry.

American Butter Icing

Ingredients

2 cups (500 g) unsalted butter – room temperature
½ cup (125 ml) milk
2 tsp vanilla essence
¼ tsp salt – omit if using salted butter
2½ cups (330 g) icing sugar

Method

  1. Add your butter to a stand mixer, and using the paddle attachment, mix on a medium high speed for 5 minutes until it is light and fluffy. Give the bowl a scrape down every now and then to make sure everything is mixing well.
  2. In a microwave safe bowl, combine the milk, vanilla and salt and heat it in the microwave so that it’s hot, but not bubbling (about 30 seconds to a minute).
  3. Add your icing sugar to the heated milk mixture and mix until the icing sugar is dissolved. It should be a thin paste like consistency.
  4. Strain the milk/icing sugar mixture to get rid of any lumps, and then let the mixture cool to room temperature. You can speed this up by placing the mixture into the fridge for 15 minutes, stirring it every 5 minutes.
  5. Once cooled, turn your mixer onto a medium speed and slowly drizzle in the milk/icing sugar paste into your whipped butter. It may look like the mixture is curdling, but this is normal.
  6. Once the mixture is added into the butter, scrape down your bowl, and then mix on a medium speed for a further 10 minutes. This is going to lighten the buttercream in both taste and texture.

For Marble Effect

  1. Divide buttercream equally into 4 separate bowls. Add different kinds of food coloring to each bowl and mix.
  2. Place each bowl of frosting into a pastry bag, then twist and seal.
  3. Pipe long stripes of frosting onto a piece of plastic wrap, then roll it up. Twist edges.
  4. Prepare a large piping bag with the desired piping tip.

Chocolate Hazelnut Whipped Cream Filling

2/3 cup heavy whipping cream
1 cup chocolate hazelnut spread

Method

  1. In a large bowl add the heavy cream. Whip on high speed until stiff peak form.
  2. Add the chocolate hazelnut spread and whip again until smooth and well combined.

Once your cupcakes and frosting are ready:

  1. Cut a small hole in the top of each cupcake and fill it with chocolate hazelnut spread. You can use a spoon or a piping bag.
  2. Cut off one twisted end of plastic wrap from prepared frosting. Insert wrapped frosting into a prepared piping bag. Frost cupcakes as desired.

Brownie Layer

Ingredients

1 ½ all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon espresso powder
⅔ cup butter
2 cups granulated white sugar
4 large eggs
½ cup white mini chocolate chips
½ cup semi-sweet mini chocolate chips

Method

  1. In a medium bowl, whisk together the flour, cocoa, baking powder, salt and espresso powder. Set aside.
  2. In the bowl of an electric mixer, combine the shortening, sugar, and eggs. Beat until light in color and fluffy (about 3 minutes).
  3. Gradually add in the flour mixture, until combined.
  4. Stir in the white and semi-sweet chips.
  5. Divide the batter in half and spread one half of the brownie mixture evenly into each of the prepared pans.

Colourful Swirl Blondie Layer

8 ounces white chocolate broken into chunks
½ cup butter
2 large eggs
⅓ cup granulated sugar
1 tablespoon vanilla extract
1 ¼ cup all-purpose flour
½ teaspoon salt
Food coloring
2-4 tablespoons Galaxy Sprinkles

Method

  1. Break the white chocolate bars into chunks then place the white chocolate and shortening into a medium sized microwave safe bowl. Heat in the microwave for 1 minute at 50% power. Stir. If not completely melted, return to the microwave for 10 second intervals at 50% power, stirring between heating, until completely melted and combined. White chocolate burns easily. Though tempting, don’t try to shorten melting time by using full power. Set aside.
  2. In the bowl of an electric mixer, beat eggs until foamy (about 3 minutes).
  3. Mix in sugar, vanilla, and melted chocolate.
  4. Add flour and salt and stir until incorporated.
  5. The batter will be thick and malleable. Divide the batter into 4 sections. One section will remain uncolored. Place each of the other sections into small bowls. Add a small amount of food color to each and mix until the colors are uniform.
  6. Pinch off pieces of blondie dough (1-2 heaping tablespoons worth) and scatter randomly across the top of the brownie layer in both pans until all of the blondie batter is used.
  7. Use a rubber spatula or spoon to swirl and spread the blondie dough pieces to cover the brownie dough completely.
  8. Add sprinkles and press them gently into the dough surface with finger tips.
  9. Lay a sheet of foil across the top of each pan (not touching batter). The foil should keep the blondie dough from browning and keep the colors vibrant. Bake for 12 minutes covered in a glass baking pan or 22 minutes in a metal baking pan. Then remove the foil and complete baking for another 15 minutes or until the top is set. The top may appear a bit moist, but will firm as the brownies cool to the perfect texture.
  10. Remove from the oven and cool completely in the pan on a wire rack (about 30 minutes).
  11. Store Galaxy Brownies at room temperature in an airtight container or freezer weight ziplock bag for up to 2 weeks.

Chocolate Dipped Strawberries

Chocolate Cupcakes

Ingredients

Strawberries
White chocolate
Food colouring
Sprinkles

Method

  1. Melt white chocolate over a double boiler.
  2. Once melted, put 5-6 drops of colour into chocolate. Put a kebab stick into a strawberry and swirl in chocolate.
  3. Once coated, place on baking paper and sprinkle with sprinkles.

Galaxy Popcorn

Ingredients

4 cups popped popcorn, salt
100g melted white chocolate
1/2 cup m&ms or astros
Sprinkles

Method

  1. Pour popped popcorn into a bowl.
  2. Drizzle chocolate over and add extras.
  3. Mix around. Let it set on baking paper and break into chunks.

Star Cookies

Chocolate Cupcakes

Ingredients

Flour 240g, sifted
Corn starch 20g
Salt 2g
Butter 115g
Sugar 100g
1 egg
Cotton Candy flavouring oil 2.5ml
Sprinkles to decorate

Method

  1. Sift your flour, cornstarch and salt in a large bowl. Give it a whisk.
  2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
  3. Add the egg while mixing. Scrape down the sides of the bowl.
  4. Add flavour
  5. Pour in the flour mixture and mix until everything is well incorporated.
  6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
  7. Once the dough is chilled, place it on a rolling mat, sprinkle with flour and roll out with a rolling pin. Move the dough around so as to prevent it from sticking.
  8. Use star cutters to cut out your cookies. Take away extra scraps to re-roll for more cookies.
  9. Place them on a non-stick baking sheet, sprinkle with the galaxy themed sprinkles and bake at 180° for 8 minutes

Baked Pumkin Donuts

Donuts

Ingredients

1 cup (120g) flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch ground cloves
1/4 teaspoon salt
1/3 cup (81g) pumpkin puree
1/3 cup (66g) brown sugar
1 large egg
1/4 cup milk
2 tablespoons butter melted and cooled

Method

  1. Preheat your oven to 180° and lightly grease your donut pan.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a medium bowl, combine pumpkin puree, brown sugar, egg, milk, and melted butter. Whisk together until smooth. Add flour mixture and stir until just combined.
  4. Transfer batter to the piping bag and “pipe” the batter into your prepared donut pan, filling about 3/4 of the way full.
  5. Bake for 9 to 11 minutes, until the donut tops spring back when lightly pressed with your finger. When the pan is cool enough to handle, turn donuts out on a cooling rack.

Cinnamon Sugar

Ingredients

1/4 cup unsalted butter
1/2 cup (100g) granulated sugar
1/2 teaspoon cinnamon

Method

  1. Add melted butter to a small bowl large enough for dipping. In a second bowl of the same size, stir together sugar and cinnamon. Dip a donut first in the butter, letting any excess drip off and then dip in the cinnamon sugar, tossing to coat.
  2. Repeat with remaining donuts

Toffee Sweets

Ingredients

200g caster sugar
100g dark brown sugar (muscovado works best)
300ml double cream
125g butter, cubed
1 tsp vanilla extrac

Wax paper
Scissors

Method

  1. Neatly line the base and sides of a baking tin with baking parchment. Square tins are best as you get to uniformly cut up the sweets.
  2. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125°. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee to set (this can take anything from 45mim to overnight depending on the weather) fridge can fasten the process somewhat
  3. Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade.
  4. Cut up wax paper into squares. Wrap the toffees in waxed paper