We’ve all been there with the mishaps that occur with kids make in the kitchen, from cookie batter splattered all over the kitchen ceiling to sugar and cinnamon swapped in a cake. But along with the memories and the confidence we’re building, these recipes actually nurture our families too! Enjoy these recipes (both sweet and savory) that our kids enjoy creating.

Homemade Granola

My nine-year-old daughter, Miri, keeps our freezer stocked with homemade granola. Yummy to eat plain or add to yogurt. Here are the two versions we like.

• 5 Tbsp maple syrup
• 3 Tbsp coconut oil
• 1 tsp cinnamon
• 2 cups oats
• ½ cup sliced almonds
• ¼ cup sunflower seeds

Preheat oven to 300°F (150°C).

For cinnamon granola: Combine maple syrup, coconut oil, and cinnamon in a small pot. Melt over low heat, stirring.

Measure out the oats, almonds, and sunflower seeds into a ziplock bag. Pour the melted liquid into the bag and shake to coat the oats.

Pour the oats onto a cookie sheet lined with parchment paper. Spread with the back of a spoon or an offset spatula. Bake for 20 minutes. Allow to cool, then break into small pieces. Store in the freezer for freshness.

For chocolate flavor, omit the cinnamon and add 3 Tbsp cocoa powder instead. After the granola has cooled slightly, add a chopped bar of pareve Rosemarie chocolate. Enjoy!

—Chaya Perel Nojowitz, graphics

Chocolate Chip Cookies with Add-ins

My grandchildren only ever seem to want to make chocolate chip cookies.

I use a standard recipe, but instead of the 2.25 cups flour that most recipes recommend, I use 2 cups flour and 0.5 cup cornflake crumbs, which gives the dough a nutty taste. My purist grandchildren only want to add chocolate chips, no nuts, but I love nuts. So half the batter stays plain, and after they go home I add walnuts or pecans and sometimes Craisins to the other half.

—Barbara Bensoussan, columnist

Kitchen Helpers

My kids make homemade pasta, sushi, and beef carpaccio. Then there’s the simple baked fish with spices, fish sticks, tuna melts, pizza…

—Chaya Suri Leitner, recipe contributor

No-Egg Chocolate Cake

This recipe is perfect for those under bar/bas mitzvah, since it requires no egg checking, if this is your minhag. My kids make it all the time and experiment with different silicone baking shapes, toppings, icings. Can be doubled easily (fraction lessons the fun way). Always comes out great.

• 2 cups sugar
• 3½ cups flour (we use white spelt)
• ⅔ cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 4 tsp vanilla
• 1 cup oil
• 2 cups water
• 4 Tbsp white vinegar

Preheat oven to 350°F (175°C).

Mix all the ingredients together except for the vinegar. When the batter is smooth, add the vinegar and mix until incorporated. The cake will rise, so leave room if making cupcakes or baking in an unusual-sized pan.

—Faigy Peritzman, columnist