2 Kid-Friendly Recipes to Pull Out When They Say, ‘I’m Bored!’

These kid-friendly recipes make for a fun summer activity.

The long and lazy days of summer are ahead. School’s out, routines are relaxed, and the daily schedule suddenly opens up with endless possibilities. But with all that free time, it doesn’t take long before you start hearing the familiar refrain: “I’m bored!” 

Instead of reaching for the remote or planning yet another outing, consider a creative, and delicious, solution: baking. It’s a hands-on activity that not only passes the time, but teaches valuable kitchen skills, encourages creativity, and ends with a sweet reward. 

Baker Lisa Dinsmore has a simple summer baking strategy to let the kids in on the kitchen action—without making it more of a chore for mom. She shared two of her favorite family-friendly recipes that are big on flavor and fun, but simple enough for little hands to help. 

First up: fluffy homemade marshmallows that you can roll in sprinkles, powdered sugar, or toasted coconut. Then, a moist banana cake topped with warm brown sugar frosting—perfect for using up overripe bananas and creating a cozy, crowd-pleasing dessert. 

Homemade Marshmallows

By Lisa Dinsmore 

INGREDIENTS

• 3 packets unflavored gelatin 
• ½ cup cold water 
• 2 cups sugar 
• ⅔ cup corn syrup 
• ¼ cup water 
• ¼ tsp salt 
• 1 Tbsp vanilla extract (or other flavor) 
• 1+ cup powdered sugar 
• Food coloring (optional) 

METHOD

1. Line a baking sheet with parchment paper. 
2. In a stand mixer bowl, add ½ cup cold water and sprinkle gelatin over it. Let sit for 10 minutes. 
3. In a small saucepan, combine ¼ cup water, corn syrup, and sugar. Heat on medium until it boils. 
4. Boil for 1 minute, or until the mixture reaches 240°F. 
5. Mix the gelatin mixture, then slowly pour in the hot sugar mixture while mixing on high speed. 
6. Gradually add salt, and continue mixing on high for 12 minutes. 
7. Add vanilla extract and mix on low to combine. 
8. Either dust the baking sheet with powdered sugar or spray it with cooking spray. Spray a rubber spatula before spreading the marshmallow into the pan. 
9. Smooth the top and either sprinkle with powdered sugar and top with parchment paper, or use sprayed parchment paper directly. 
10. Let set for 2–3 hours. Flip the pan onto the parchment, then cut into pieces using a pizza cutter or sharp knife. 
11. Coat all sides with powdered sugar, sprinkles, toasted coconut—get creative! 
12. Store in an airtight container at room temperature for up to 2–3 weeks. 

Banana Cake With Brown Sugar Frosting

Made in a 9×13 pan 

INGREDIENTS

Cake

• ½ cup shortening 
• ½ cup white sugar 
• ½ cup brown sugar 
• 1 cup mashed banana (2–3 very ripe bananas) 
• 2 eggs 
• 1 tsp vanilla 
• 2 cups flour 
• 1 tsp salt 
• 1 tsp baking soda 
• ½ cup buttermilk 

Frosting

• 4 Tbsp butter 
• 6 Tbsp milk 
• ¾ cup brown sugar 
• 3 cups powdered sugar 

METHOD

Cake

1. Preheat oven to 350°F. Grease a 9×13 baking pan. 
2. Cream together the shortening and both sugars until light and fluffy. 
3. Add eggs, then beat in mashed bananas and vanilla. 
4. Add 1 cup of the flour, baking soda, and salt. Mix well. 
5. Add the buttermilk and remaining cup of flour. Mix just until combined. 
6. Pour into prepared pan and bake for 25–30 minutes. Test doneness with a knife or toothpick. 
7. Let cool slightly before frosting. 

Frosting

1. In a medium saucepan, combine butter, milk, and brown sugar. 
2. Bring to a boil over medium-high heat, then reduce to medium-low and cook for 2 minutes. 
3. Whisk in powdered sugar until smooth. 
4. Let frosting cool for 5 minutes, then spread over the warm cake. 

Find Lisa’s ‘Kids in the Kitchen’ summer baking series on her website.

Find more recipes from Lisa on Instagram, @mamalisaskitchen.