Bananas with a Coat

We are going bananas over bananas here, and this is the first of a mini-series of recipes using the tropical fruit as a main ingredient for a lot of delicious treats for summer.

The best part for the kids is that bananas are easy to peel, cut, and eat. So when I invited them to spend some time in the kitchen to make this project they were very excited, and their enthusiasm just grew after they were told that melted chocolate would coat the bananas.

The project was very successful: Not only were they "painting"the fruit with chocolate, = they also learned about melting and freezing, fractions, and textures.

We will certainly share this culinary craft project with our friends soon, and are considering making them for a birthday party. Or maybe parents would not be thrilled about their chocolate-painted faces...

Bananas with a Coat

This recipe is adapted from Epicurious and Food. com, but to minimize the unavoidable mess in the kitchen we melted the chocolate in the microwave.

4 bananas, ripe but firm, cut into pieces or whole (boys here preferred to cut the bananas in small bites)
1 cup or 4 ounces semisweet chocolate (we used Belgium chocolate from Trader Joe's)
1 tablespoon canola oil
Your favorite toppings (chopped almonds, dry coconut flakes, chocolate sprinkles were our choices)

Insert wooden sticks into banana bites or whole fruit and freeze on waxed paper for about 2 hours. When they are frozen, melt chocolate in a microwave-safe shallow bowl for 30 seconds on full power and check for the melting point, poking the chocolate with a spoon. Keep repeating the process in the microwave until chocolate is melted. Then stir in oil.

Invite the kids to coat the bananas and roll them on the other ingredients. Freeze for one hour or more and serve frozen. Enjoy!

In season: Cherries

I'm so happy to see piles of cherries at the farmer's market: They're one of my favorite fruits for snacking on. I'm gearing up for an evening of pitting and canning cherries (a jar of cherries with simple syrup and vanilla bean is pure heaven in midwinter), but for now we're just nibbling handfuls and savoring their sweetness.

Fresh cherries take the spotlight in these recipes we've featured on Cook Play Explore: a fruity topping for vanilla-kissed scallops, a simple vinaigrette to dress up roasted beets, the sweet note in chicken salad, and the perfect sauce to drape over coconut-scented pudding. Read on for links and details

Vanilla-Seared Scallops with Mango, Cherries, and Tomato

This recipe was inspired by a contest at Mango & Tomato — and to our delight, it took top honors! This is simple and elegant, a perfect entrée to share with friends on a gorgeous summer evening.

Beets with Cherry Vinaigrette

Earthy, earnest beets get all dressed up in a cherries and balsamic vinegar — just the right touch of sweetness to maybe coax the kids to try these delicious vegetables.

Cherry Chicken Salad

Jicama brings crunch and Greek yogurt supplies the tang in this mayo-free chicken salad. Sweet cherries are the vibrant finishing touch. Delicious in a sandwich, on a bed of greens, or shoveled with a spoon.

Pink Pudding

Did your mother make molded puddings like these back in the day? Mine did too. But Anna's updated version takes this comforting treat to a whole new level, using coconut milk and an infusion of fruity flavor. Topping it all off, of course: a wonderful cherry sauce.

Perfect Play Dough

I can't believe we don't have a play dough recipe on this site! I've tried countless variations on classic play dough and this is what I've worked out as my favorite. It takes a few minutes of stirring on the stove top, but that minimal effort yields a soft, pliable, non-toxic material that's easy to shape and mold.

I whipped up these two batches for a recent playdate: My preschooler asked for "Star Wars colors" so his friend could try the R2-D2 play set. They especially enjoyed manipulating the still-warm dough, which I scented with vanilla — my son's favorite.

Perfect Play Dough

This makes about 14 ounces of soft, easy-to-handle dough. Packaged well, it should last a good long time. I don't know how long, because my kids let some creations dry and mash the rest into oblivion. I've stored it well over a month with no problems.

1 cup all-purpose flour
2 teaspoons cream of tartar
1/4 cup salt
1 cup warm water
1 1/2 teaspoons vegetable oil
food coloring (optional)
essential oil or flavored extract for scent (optional)

Combine flour, cream of tartar, and salt in a small saucepan. In a measuring cup, combine water, oil, and food coloring or scent, if using. (I don't measure extracts added for scent — add a little, smell, and add a little more if it isn't strong enough.) Pour liquid ingredients into dry ingredients and stir to combine.

Over medium heat, stir mixture continuously until the dough forms a ball. It will start to get clumpy first, and your arm will be tired of stirring, and you’ll think the recipe isn’t working. Keep at it a few minutes more and it will turn out just fine.

Turn dough out onto a silicone mat or cutting board. Let it cool a few minutes, then knead a few times until smooth. Wrap in plastic wrap and store in an airtight container.