3 fun and easy spring recipes to bake with the kids | Wender Mind Kids

3 fun and easy spring recipes to bake with the kids

Paid for by Walmart+

With spring in full swing, what better way to celebrate the season than by baking fresh treats with the little ones in your life. Whether your child is an aspiring baker or you want to teach them practical skills, Christa Lynch – a sustainable cook and Mama – elaborated kid-friendly baking recipes that are fun and easy for your little cook to handle.

Even better, with a Walmart+ membership, you can have all of these ingredients shipped to your home for free. For just $12.95 per month or $98 per year, members get free delivery (with a $35 minimum and some restrictions) of fresh groceries and more at the same low prices as in-store.

Start a 30-day free trial here and save time and money so you can focus more on making memories and baking delicious treats with your loved ones.

Courtesy of Christa Lynch

It’s a creamy cheesecake with fresh strawberries in every bite.



Cheesecake filling:




1. Preheat the oven to 325 degrees F.

2. Place muffin cases in a 6 cupcake pan.

3. Combine the vanilla waffle cookie crumbs, sugar and melted butter. Divide the mixture between the muffin cases (about 2 tablespoons per cup) and press into the bottom.

4. Bake the crusts for five minutes, then remove from the oven. Let cool while you prepare the filling.

Cheesecake filling:

1. Reduce oven temperature to 300 degrees F.

2. In a large bowl, mix the cream cheese, sugar, and flour until combined (use a low speed so less air gets into the batter; too much air can cause cracks in the finished cake). Scrape the dough down the sides of the bowl.

3. Add sour cream and vanilla extract. Beat on low speed until well combined.

4. Add the eggs one at a time, beating slowly, scraping the sides of the bowl after each addition.

5. Add about 1 tablespoon chopped strawberries to each cheesecake crust, leaving an even layer at the bottom of each cheesecake shell.

6. Pour filling into each cheesecake cup until cups are mostly full.

7. Bake the cheesecakes for 20 to 23 minutes, then turn off the oven and leave the door closed for another five minutes.

8. Open the oven door and allow the cheesecakes to cool for 15 to 20 minutes, then place in the refrigerator to finish cooling.

9. When the cheesecakes have cooled, remove them from the pan.


1. Combine strawberries, sugar, and water in a small bowl and stir to coat the strawberries. Place them in the fridge for 30 minutes to an hour and the strawberries will be nice and juicy.

2. In a large mixing bowl, combine heavy cream, powdered sugar and vanilla extract and beat on high speed until stiff peaks form.

3. Pipe whipped cream strudel on top of each cheesecake. I used an Ateco 844 tip.

4. Finish the cheesecakes with the chopped strawberries. Refrigerate until ready to serve.

Zucchini Chips

Courtesy of Christa Lynch

Zucchini tossed in panko breadcrumbs makes a fun, crunchy snack.



1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

2. In a small bowl, whisk the egg. In a medium bowl, mix together the panko, almond flour, parmesan, salt, and a few peppercorns.

3. Dip the zucchini slices in the egg and then in the panko mixture. Place the slices on the baking sheet, drizzle with olive oil and bake, turning halfway, until golden, 17 to 20 minutes.

4. Serve immediately while they are still hot (they will become less crispy as they sit). Serve with a dip if you like and garnish with parmesan.

Rainbow Vegetable Spring Rolls

Courtesy of Christa Lynch

These spring rolls are healthy, colorful and full of flavor.



1. Prepare noodles according to package directions. Drain and rinse under cold water, set aside. Meanwhile, pour warm water into a shallow, wide bowl. A tart pan or cake pan would work too!

2. Place spring roll sheets, one at a time, in a bowl of warm water for 5 to 10 seconds until softened. (It will continue to soften as it sits on the paper towel.) Leaving the wrapper in the water for longer will start to fall apart.

3. Place the spring roll wrapper on a damp paper towel (this will prevent it from sticking) and place a handful of each vegetable in the center of the wrapper. (Do not overfill.)

4. Fold the edge closest to you over the toppings and tuck the sides into and over the portion you just rolled. Roll away from you, making sure the spring roll stays firm. Repeat until all of the filling is used up.

5. Serve immediately.

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From Walmart+:

A Walmart+ membership saves you time and money and simplifies grocery shopping. For free delivery of all your baking supplies and more, visit us walmartplus.com.

This item was paid for by Walmart+ and created by Yahoo Creative Studios. The Yahoo Life editorial team was not involved in the creation of this content.