Kids in the Kitchen: Snow Days

Baby, it’s cold outside. Here are some warm recipes for those “code” snow days and more!



  • 2 cups whipping cream
  • 6 cups whole milk
  • 1 tsp. vanilla extract
  • 12 oz.-package of premium white chocolate chips (such as Ghiradelli)


1. Combine all ingredients in slow cooker and stir well to blend.

  1. Heat on low for 1½ hours or until chocolate is melted and mixture is hot.
  2. Stir well and serve!




  • 1 cup butter, softened
  • 4 oz. cream cheese, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3½ cups all-purpose flour
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1½ cups white chocolate chips
  • ¼ cup colored (blue, white and/or snowflake) sprinkles


1. Cream butter and cream cheese together until combined well.

  1. Add both sugars and beat on medium-high speed for 2 minutes, or until light and fluffy, pausing to scrape down the sides of the bowl.
  2. Add egg and beat until combined.
  3. Stir in vanilla extract.
  4. In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda and salt.
  5. With the mixer running on low speed, gradually add flour mixture to the batter until combined.
  6. Stir in white chocolate chips and sprinkles just until combined.
  7. Cover and chill in the refrigerator for 30 minutes. Preheat oven to 350 degrees and line cookie sheet with parchment paper.
  8. Place cookie dough in 1½″ balls on parchment paper, slightly flattening them with your hand or the bottom of a clean glass. Add additional sprinkles (optional).
  9. Bake for 8–10 minutes. Let cool on baking sheet for at least 10 minutes before transferring to a cookie rack to cool further.



This bread is so versatile, you can fill it with raspberry jam as we do here; blueberry jam and 1 tsp. of lemon zest; blackberry jam and ½ tsp. cardamom; Nutella; or cinnamon sugar and a diced apple.


  • 1 package (¼-ounce) active dry yeast
  • ¼ cup warm water
  • 1 large egg
  • ¼ cup butter, softened
  • ¼ cup granulated sugar
  • 1 tsp. salt
  • 3¼ to 3¾ cups all-purpose flour
  • ¾ cup seedless raspberry jam
  • 2 tablespoons butter, melted
  • powdered sugar


  1. Dissolve yeast in warm water until foamy. In another bowl, combine milk, butter, egg, salt and sugar; add yeast mixture and 3 cups of flour. Beat on medium speed about one minute, until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6–8 minutes. Place into a greased bowl, turning over once to grease the top. Cover with plastic wrap and set aside in a warm place to rise until doubled, about 1 hour.
  3. Punch down the dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-inch circle. Place it on a greased 14-inch pizza pan. Spread with one-third of the jam (or Nutella) to within ½ inch of the edge. Repeat twice, layering the dough and jam, ending with the final portion of dough.
  4. Place a glass or jar (mouth-side down) on top of the dough in center of the circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from the glass to the edge of the dough, forming a starburst. Remove the glass; grasp two strips of the dough and rotate twice, outward, then pinch the ends together. Repeat with the remaining strips.
  5. Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat oven to 375 degrees. Bake until golden brown, 18–22 minutes. (Watch the final 5 minutes for any dripping.) Remove from oven and brush with melted butter, avoiding areas where jam is visible. Place on a wire rack and cool completely. Yields 16 servings.

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