For kids, the holidays don't get much sweeter than scrumptious homemade candies. And this confection is incredibly good.

Ingredients

• 1 1/2 cups white candy melts or
• 8 ounces semisweet chocolate

• 1/2 teaspoon pure vegetable shortening
• Nonpareil sprinkles (check in the baking aisle at your grocery store)

Instructions

1. Melt the white candy melts or semisweet chocolate in a heatproof bowl atop a pot of simmering water set over medium-high heat, adding the vegetable shortening to the chocolate but not the candy melts. Stir constantly with a heatproof rubber spatula until the mixture is smooth (about 2 minutes).

2. Using a teaspoon, ladle small pools of the melted candy onto a baking sheet lined with parchment paper. If you're using white candy melts, immediately top the candies with nonpareil sprinkles and set the tray aside for the candies to set up.

3. Allow the semisweet chocolate to set about 20 minutes before adding the nonpareil sprinkles and then chill the candies until firm, about 1 hour. Makes about 6 dozen 1-inch nonpareils.

Moist, delicious and versatile, this bread can be served for breakfast with yogurt, fruit, or applesauce on the side. And it's enough like cake that it makes a tempting dessert, especially when topped with the optional Coconut-Lemon Glaze. Makes 10 servings.

Giving festive breads as gifts? Check out our Easy Wrapping Ideas.

Ingredients

• 1 cup sugar
• 5 tablespoons unsalted butter, melted
• 3 tablespoons canola or vegetable oil
• 1 1/2 tablespoons finely grated lemon zest
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/4 cup milk

• 2 large eggs
• 3/4 cup buttermilk
• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (2 ounces) sweetened flaked coconut
• Coconut-Lemon Glaze (optional)

Instructions

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.

2. In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.

3. In a small bowl, whisk the eggs and the buttermilk until evenly blended. Set the bowl aside.

4. In a medium-size bowl, whisk the flour, baking powder, and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.

5. Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.

6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, apply the Coconut-Lemon Glaze, if using. Makes 10 servings.

This sour-cream coffee cake, with pockets of sweet cinnamon, makes a lovely gift for neighbors to enjoy on Christmas morning -- or any other day.

Ingredients

• CINNAMON FILLING
• 1 tablespoon cinnamon
• 4 tablespoons softened butter
• 1/3 cup brown sugar
• 2 tablespoons all-purpose flour
• COFFEE CAKE
• 3 cups all-purpose flour
• 2 teaspoons baking powder

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1 1/2 cups sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 16-ounce container sour cream
• Confectioners' sugar, for dusting

Instructions

1. Heat the oven to 350º and grease a 12-cup bundt pan (or two 9- by 5-inch loaf pans, or two 6-cup bundt pans). To make the cinnamon filling, place the cinnamon, butter, brown sugar, and flour in a small bowl and mix with your fingers. Set aside.

2. For the coffee cake, combine the flour, baking powder, baking soda, and salt in a large mixing bowl. In a separate large bowl, cream the butter and sugar, then beat in the eggs, one at a time. Beat in the vanilla extract and the sour cream. Gradually add the dry ingredients, beating well after each addition.

3. Spoon half of the coffee cake batter into the large bundt pan (or, if you're using two smaller pans, one quarter of it into each pan). Crumble the cinnamon mixture over the top. Pour in the remaining batter and then use a table knife to swirl the cinnamon throughout. Bake for 50 to 60 minutes (or 35 to 40 minutes for the smaller loaves) or until a toothpick inserted in the cake comes out clean.

4. Invert the coffee cake onto a rack and cool it thoroughly before dusting with confectioners' sugar. Place the cake on a doily-covered plate, wrap it in red or green cellophane, and tie with a bow. Serves 10 to 12.

These barks are quick and easy, which makes them great for kid chefs. The broken cookies are mixed with white or semisweet chocolate for tastes that are either sweet and creamy or dark and rich. Makes about 2 dozen pieces.

Ingredients

• 20 creme-filled chocolate sandwich cookies (about half of an 18-ounce package)
• 2 2/3 cups white chocolate chips or 2 2/3 cups semisweet chocolate chips

• 1 teaspoon vanilla extract (use with semisweet chips only)

Instructions

1. Line a 9-inch-square baking pan with waxed paper. Coat the paper with nonstick spray; set it aside. Pour the cookies into a large bowl and break them into small pieces by hand or with the back of a wooden spoon, a job kids will love.

2. Melt the white chocolate chips -- or the semisweet chips -- in a large microwave-safe bowl according to the package directions (add the extract after the chips have melted). Remove from the microwave and quickly fold in the cookie pieces with a spatula. Scrape the mixture into the prepared pan and spread to about a 1/2-inch thickness. Refrigerate until solid, about 1 hour.

3. Remove the bark from the pan and carefully peel off the waxed paper. Set the bark on a cutting board. Using a sharp knife, cut the bark into 12 bars for wrapping or 24 triangles for boxing as shown above. Store in an airtight container.

With all those rich chocolate chips set against a striking orange background, this kid favorite isn't just delicious, it's pretty too. For a healthier option, substitute raisins for the chocolate chips.

Please note: The overabundance of batter (see guest comments) could be caused by using too much pumpkin. The recipe requires 1 cup of plain canned pumpkin, not a full can (and not pumpkin pie filling).
Giving festive breads as gifts? Check out our Easy Wrapping Ideas.

Ingredients

• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 CUP canned pumpkin (not pumpkin pie filling)
• 1 3/4 cups flour
• 1 teaspoon baking soda

• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon each: cinnamon, ground ginger, ground nutmeg
• 1/3 cup milk
• 3/4 cup chocolate chips or raisins
• 3/4 cup chopped walnuts or pecans

Instructions

1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.

2. Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin.

3. In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, and spices.

4. With a wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold in the chocolate chips and walnuts.

5. Scrape the batter into the prepared pan. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean (except for a little melted chocolate), about 50 to 60 minutes.

6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.

Chocolate chips give this classic bread an especially nice touch. The addition of yogurt makes this favorite especially moist and delicious!
Kids' Cooking Skills: This recipe provides an excellent introduction to a mixing technique sometimes used with quick breads: alternately blending dry and wet ingredients to make a batter.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar

• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup ripe mashed banana (about 3 medium ones)
• 1/2 cup plain yogurt
• 1/2 cup chocolate chips

Instructions

1. Heat the oven to 325ºF. Using shortening or soft butter, grease a 9 x 5-inch bread pan with a piece of bunched-up waxed paper.

2. Put a little flour in the pan, then tilt and tap the pan to coat the sides with flour. Tap out the excess.

3. Sift the flour, baking powder, baking soda, and salt into a mixing bowl and then set it aside.

4. With an electric mixer, cream the butter in a separate bowl. Gradually beat in the sugar. One at a time, have your child crack each egg into a small bowl and beat it into the creamed mixture. Blend in the vanilla extract.

5. In another bowl, stir together the banana and yogurt until well mixed.

6. Blend the dry mixture and the banana mixture into the creamed mixture in thirds, alternating dry and wet to help prevent the dry ingredients from clumping. Fold in the chocolate chips.

7. With a rubber spatula, scrape the batter into the prepared pan and smooth the top.

8. Bake the bread on the center oven rack for 60 to 70 minutes, or until the top is golden brown and a tester comes out clean. Cool in the pan, on a wire rack, for 15 minutes.

9. Remove the loaf from the pan and let it cool thoroughly before slicing. Makes 10 to 12 slices.

For a really special gift, package these little guys with a mouse-related holiday book, such as "The Night Before Christmas," "How the Grinch Stole Christmas!," or "The Nutcracker."

Ingredients

• 24 maraschino cherries with stems
• Waxed paper
• 3/4 cup semisweet chocolate chips
• 24 milk chocolate Hershey's Kisses, unwrapped
• 48 almond slices

• FOR THE ICING:
• 1 cup confectioners' sugar
• Black paste food coloring
• Red food coloring
• 3 plastic sandwich bags

Instructions

1. Drain the cherries and pat them dry with paper towels. Line a cookie sheet with waxed paper.

2. Place the chocolate chips in a microwave-safe bowl and heat them until smooth, working in 15-second intervals, stirring between each.

3. Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper and immediately press a Hershey's Kiss onto the cherry for the head. For the ears, gently wedge two almond slices between the Kiss and the cherry. Repeat to make 24 mice.

4. Make a thick icing by mixing 1 cup of confectioners' sugar with a teaspoon of water. If the mixture is too dry, stir in more water, a few drops at a time, until you have a thick, smooth icing. Divide the icing among three small bowls.

5. Tint one bowl of icing black and one pink. Spoon each of the three icings into a plastic bag and snip a tiny corner from each. Pipe white eye dots on the mice, then refrigerate them until set, about 10 minutes. Add black pupils and pink noses. Keep the mice in the fridge until you're ready to serve them or give them away.

The secret ingredient in this mix is the mini chocolate chips, which melt when combined with the boiling water and give the cocoa an extra-rich flavor. The recipe makes enough for four gift-size portions, each of which can be measured into a small plastic bag and tucked into a cup or mug filled with mini marshmallows, candy stick stirrers, and a spoon. Wrap each filled gift cup in cellophane and don't forget to include a tag with the following instructions: "Spoon 3 or 4 generous tablespoons of cocoa mix into your cup (depending on the size), add boiling water, and stir well."

Ingredients

• 2 cups nonfat dry milk powder
• 3/4 cup sugar
• 1/2 cup unsweetened cocoa

• 1/2 cup mini semisweet chocolate chips
• 1/2 cup powdered nondairy creamer
• 1/8 teaspoon salt

Instructions

1. Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended.

2. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix.