If Chanukah is all about the kids, then why not invite them to participate in some of the preparations for the magical Festival of Lights. Put away your concerns about the possible mess, tie an apron around their midriffs and arm them with some basic kitchen guidelines. For instance, you’ll be a lot more inclined to let your young ones into the kitchen if they follow the number 1 rule – clean up as you go!Other guidelines are: read your recipe from beginning to end before you even start, to make sure everything is understood and that you have all the necessary ingredients. Have an adult right beside you if you need to use the stovetop or oven. And be sure to have fun nibbling chocolate as you assemble all the ingredients.
As an added bonus, you might even be able to get some math basics in as you and your kitchen guests measure out sugar, flour, baking powder and the like.

These chocolate cupcakes are sure to be an all-year winner. All they require is a whisk, making them child friendly and a cinch to put together. Once the batter has been evenly divided among the muffin pans, stick small pieces of chocolate gelt inside. The chocolate will melt slightly during baking but then resolidify once the cupcakes cool. Or if you prefer, once the cupcakes are baked, use an extra large piece of Chanukah gelt as a small charger under each one. Decorating with small pieces of gelt is another good option.

1 cup all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup warm water
1/2 cup vegetable oil
1 egg
1 tsp. vanilla

Icing
1/4 cup unsalted butter or margarine, soft
2 cups icing sugar
3 tbsp. water or milk
2 tbsp. unsweetened cocoa powder, sifted
2 oz. semisweet chocolate, melted
1 tsp. vanilla

Preheat oven to 350. In bowl, whisk together flour, sugar, cocoa powder, soda and salt. In separate bowl or wet measure, whisk together water, oil, egg and vanilla. Pour wet ingredients over dry, whisking just until combined and making sure not to overwhisk. Pour evenly into lightly greased or paper-lined muffin pans. Drop Chanukah gelt into batter.
Bake in centre of preheated 350-degree oven for 20 to 25 minutes or until cake springs back when lightly pressed in centre. Let cool completely.

Icing: Cream butter or margarine with half of icing sugar. Beat in remaining sugar, alternately with milk or water until smooth and fluffy. Beat in cocoa powder, melted chocolate and vanilla. Spread evenly onto cupcakes. Decorate with Chanukah chocolates or chocolate Chanukah gelt. Makes 12 cupcakes

Let the adults bring the cream to a boil and pour over the chocolate. Then the kids can take over, whisking away until all the ingredients are smooth and velvety. While the puddings set, all the kitchen assistants can make Chanukah stencils – think dreidels, Hebrew letters, Magen Davids. Then just before serving, sprinkle icing sugar over the stencils to create the desired effect on each serving. The puddings are also delicious served with whipped cream rosettes and fresh raspberries.

1 3/4 cups whipping cream
2 tbsp. unsweetened cocoa powder
8 oz. semisweet chocolate, chopped
1/4 cup unsalted butter
2 tbsp. granulated sugar
1 tsp. vanilla

In saucepan, heat cream just until boiling. Remove from heat; whisk in cocoa powder until smooth. Whisk in chocolate, butter, sugar and vanilla, whisking until chocolate and butter are both melted and sugar is dissolved. Pour mixture evenly among 6 ramekins or small bowls. Cover with plastic wrap (be careful not to allow the plastic wrap to touch the surface of the puddings). Refrigerate for at least 8 hours or for up to 3 days. Makes 6 servings.

These delicate but oh so chocolaty cookies can be cut out using a variety of shapes. Chanukah themed cookie cutters are available at many stores but you can also do letters, hearts or just rounds.

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 tsp. vanilla
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder, sifted
1/4 tsp. salt
1 1/2 tbsp. milk or cream

Preheat oven to 300. In bowl of electric mixer using paddle attachment, cream butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, stir together flour, cocoa powder and salt. Using wooden spoon, gradually stir flour mixture into butter mixture alternately with milk, making 3 additions of flour and two of milk.

Transfer dough to lightly floured work surface; shape into ball. Flouring work surface and top of dough as necessary, roll out dough to 1/4-in. thickness. Using Chanukah-shaped cutters, cut out shapes. Transfer to parchment paper-lined baking sheets. Reroll scraps of dough once; cut out more shapes.

Bake in centre of preheated 300-degree oven for 20 to 25 minutes or until set. Let cool on pan set on rack for 5 minutes. Using spatula, transfer to rack to cool completely. Makes 2 dozen cookies.

Cake and pastry flour must be sifted before using, to remove all the lumps. In this recipe, sift first and then measure, to ensure the proper consistency. It’s best to have your eggs and butter at room temperature. To help cut out the dreidel shape, use a 8×11-in. piece of paper and cut out a large dreidel shape. Then place the piece of paper directly over the cake, and, using a sharp paring knife, cut out the desired shape. The cake is delicious as well with just a sprinkle of icing sugar on it.

1/4 cup water
3 oz. bittersweet chocolate, finely chopped
2 tbsp. unsweetened cocoa powder
1 tbsp. corn syrup
1 cup unsalted butter, softened
3 tbsp. vegetable oil
2 1/4 cups icing sugar, sifted
3 cups sifted cake and pastry flour
1 1/2tsp. baking powder
1/2 tsp. salt
4 eggs
1/2 cup milk
1 tsp. vanilla

Preheat oven to 325. Bring water to boil. Pour over chocolate, cocoa powder and corn syrup, whisking until chocolate is melted and smooth. Set aside.

Cream butter until fluffy. Slowly beat in oil. Gradually beat in icing sugar, 1/2 cup at a time, scraping down sides of bowl as necessary. In bowl, combine flour, baking powder and salt. In separate bowl, whisk together eggs, milk and vanilla. Beginning with flour, alternately stir in flour and egg mixture, making four additions of flour mixture and three additions of egg mixture.

Remove two cups of batter. Fold chocolate mixture into batter. Alternately place large spoonfuls of the chocolate and vanilla batters into greased and floured 13×9-inch cake pan, using fork to create marbelized effect.

Bake in centre of preheated 325-degree oven for about 30 minutes or until top of cake springs back when lightly pressed.

Cut out dreidel shape. Top with icing sugar or white or chocolate icing.

1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
1 cup icing sugar
2 oz. semisweet chocolate, melted and cooled
1 tsp. vanilla

In bowl of electric mixer, beat together butter and cream cheese. Beat in icing sugar gradually, beating until smooth. On low speed, beat in cooled chocolate and vanilla, beating until well blended.