It’s almost Easter! Do you enjoy decorating eggs with your family or classroom? What about an Easter egg hunt outside or around the house? With a super simple recipe, this traditional activity will feel fresh, festive, and fun. Okay, Easter bunnies. Let’s “hop” to it! 

Things you’ll need

• Eggs (white shells work best) 
• Water 
• White vinegar
• Measuring cup 1/2 cup 
• Individual clear cups
• Food coloring 
• Timer 
• Spoons for each color 
• Crayons 
• Rubber bands
• Bottle / Juice cap 
• Tablecloth or newspaper

Steps

Boil the eggs:
Add your eggs to a large pot with enough water to cover them with one inch of water. Turn the heat on high and bring them to a boil. Turn off the heat and let them stand for about ten minutes.  You can set your timer for this part. 

Prepare the colors:
Cover your work surface with an old tablecloth or some newspaper. Set up one clear cup and one spoon for every color you are working with. Place a bottle cap in front of each cup- this is where your egg can be placed while it dries. In each cup, add half a cup of water. Next, add up to 20 drops of food coloring. Finally, add three tablespoons of vinegar to each cup. The vinegar will help the colors be vibrant. Mix the colors with their designated spoons.

More about dying eggs: When mixing secondary colors like green, orange, and purple, we recommend pre-mixing in their own cups. We made orange by blending 10 drops of red food coloring with 10 drops of yellow food coloring. When cross-dying eggs, start with your light colors and then move to your dark colors.  

Now for the fun part! We have a few simple methods to decorate the eggs that we think look really cool. The first way is to draw some patterns on your eggs with crayons. ( If your eggs are nice and warm, the crayons will glide easily. If they are too hot, run them under some cold water first so little hands are safe, and so the crayons don’t melt too fast.) 

We experimented with a few different crayon colors and symbols. What do you think of our results? What patterns will you try? When it’s time to dye the eggs, dip them in the cups of food coloring and place them on the bottle caps so they can dry.   

The other method of creating patterns on your eggs is by using some elastic bands. Wrap your egg with rubber bands and dip it in a color. Leave your egg in the cup of color for a few minutes to achieve a deep saturation. 

Let it dry on the bottle cap stand. Once dry, remove the rubber bands to reveal a cool pattern! 

Place your eggs in an Easter basket if you like. Now they’re ready for a hunt, or to decorate the brunch table. Your Easter eggs look awesome! 

TIP: Did you stain your fingers while making your lovely Easter eggs? Try scrubbing them with a dab of toothpaste for a few minutes. Rinse and repeat as needed. 

For more Easter fun, learn How To Draw The Easter Bunny, or check out the song “Hot Cross Buns.”

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Stop the presses! Or should I say, stop searching blog after blog for the best banana recipe, because you’ve finally found it – the only banana bread recipe you’ll ever need. There are few things more comforting than baking a banana bread on a Sunday afternoon, letting your house fill with the scent of warm baked goods and barely being able to let it cool before you sneak a slice off the end (the best part!). I almost always buy more bananas than I need to because I know I won’t eat them all, and a lucky few will be kept for that spot in the freezer dedicated to the over-ripe ones whose destiny was banana bread.

The recipe below is so simple you’ll have it memorized in no time and weave in banana bread baking into your Sunday routine. It uses oil instead of butter, which I find keeps it moist for longer (not that I can’t help myself from eating all of it in a matter of a few days). The best thing about the recipe is it’s pretty forgiving – you don’t have to worry about over mixing, having a bunch of separate bowls (aka – more dishes), or about being super precise with the measurements, and that’s why it’s the best banana bread recipe of all time! 

Once you get the base down, the additions are endless; I added coconut and chocolate chips to this one, but I love throwing in a handful of whatever I have on hand – toasted walnuts, pepitas, flax seeds – the world is your oyster (but chocolate is always a must for me!).

Best Banana Bread

• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup white or brown sugar
• 2 eggs
• 1/2 cup oil
• 3 1/2 bananas, very ripe, mashed
• ¼ cup milk (regular or almond work, or some yogurt or even water if you’re in a pinch!)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips 

Set the oven to 350 degrees fahrenheit. Grease the bottom of a loaf pan with oil or spray.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, a few minutes. Drizzle in oil. Add mashed bananas, milk, and vanilla. Fold in dry ingredients and chocolate. Add a few more chocolate chips for good measure. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Let cool on a wire rack until you don’t burn your hands when you touch it, then dig in!

Enjoy!

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Sometimes you don’t have time to make it to the grocery store; sometimes the weather is terrible and you don’t want to leave the house. Sometimes you just want to throw something together with what you have on hand, and have it be even more delicious than ordering delivery. There are always a few ingredients that should be hanging out in your pantry: dried pasta, tomato paste, a can of beans, a few stray cloves of garlic, bullion cubes and salt and pepper. That’s all you need to make the heartiest bowl of pasta in the world. Pasta e Fagiole is just pasta and beans – so simple but so delicious. Growing up my Nonna would make this for me on the coldest days of winter when we didn’t want to leave the house to get groceries, and when I needed something in a pinch to warm me from the inside out.

Pasta e Fagiole is the easiest thing to pull together – you don’t even need a second pot to boil the pasta in before adding it to the sauce – everything is cooked in the same pot making for an easy prep and easy clean up. It starts just like any other base would, a few minced cloves of garlic cooked in olive oil, a tablespoon of tomato paste, salt & pepper –  but the real fun comes when you add in a can of beans, some small pasta like ditalini and cover it all in broth then let simmer until the pasta is cooked through. That’s it, that’s all! The pasta and the beans cook together, and the starch released from the pasta mixes with the beans to create this creamy sauce. A handful of ingredients you probably already have on hand come together in about 20 minutes from start to finish to make a healthy, hearty bowl perfect for any occasion.

Pasta e Fagiole (Pasta and Beans)

*Serves 2 – 3

• 1 can beans (chickpeas, white beans, romano – whatever you have on hand works)
• 1 tablespoon tomato paste
• 2 cloves garlic, minced
• 1 vegetable bouillon cube
• ¾ cup dried ditalini pasta
• 2-3 cups water
• salt & pepper

Heat a few tablespoons of olive oil in a shallow pot over medium heat and add the minced garlic. Cook for a few minutes until fragrant, add salt and pepper and the tomato paste. Cook until tomato paste is dark red and caramelized. Add the bouillon cube and break up into mixture. 

Take ¼ of the can of beans and add to a bowl. Mash with a fork until smooth, then add to the pot. Add 2 cups of water and mix until smooth. Add pasta and remaining beans and bring to a boil. Reduce to low and simmer until pasta is cooked through, about 15 minutes. Add more water if it’s cooked down too much. 

Serve with fresh ground pepper & grated pecorino cheese.

The post Pantry Staples – Pasta e Fagiole appeared first on Super Simple.

We shouldn’t play with our food, but we can make it look really fun! Super Simple has some great resources on nutrition and tips for picky eaters, but this time it’s all about the fun and beauty of food art. We’ve paired each of these food art pieces with a Super Simple Song so you can enjoy your meal with a matching tune. It doesn’t get much better than that!

Yummy Teddy Bear

Song Pairing: Sweet Dreams

This bear is good enough to eat! The bear is made from a PB&J sandwich but you can mix up the filling and try using different fruits and vegetables for the bear’s facial features. We used grapes and blueberries!

The Cow Jumped Over The Cheesy Moon

Song Pairing: Old MacDonald Had A Farm

Try cutting shapes from cheese to bring your food art to life! We made a cheesy moon and some star shapes for this one.

Rocking Veggies Rocket Ship

Song Pairing: Twinkle Twinkle Little Star

This rocket ship is filled with veggies, served with a side of starry sauce to dip. Cauliflower is perfect for the blast off, and we used a mushroom cap for the moon.

Eat Along With Tobee

Song Pairing: your favorite Sing Along With Tobee episode

Tobee won’t mind if you eat him, he’s happy you’re eating lots of yummy fruits!

Trees Please

Song Pairing: And The Green Grass Grew

Pretzels and grapes are a yummy pairing. This food art is great for talking about the different parts of the tree while you eat: trunk, branches, and leaves. It’s also great for talking about seasons: if you eat all the grapes first, then it’s a tree in winter! Or if you use red grapes, it can be a tree in the fall.

Fruity Flowers

Song Pairing: Mr. Golden Sun

These flowers pack in lots of fruits and veggies. The stems are made from cucumber and the leaves from spinach. The flowers you can get creative with and let your little ones come up with their own fruity flower combination.

Metamorphosis Magic

Song Pairing: Rock Scissors Paper #1

This food art goes above and beyond! We created four stages of metamorphosis with food! We start with a tasty caterpillar…

Then the caterpillar lays its eggs made of corn kernels on a leaf of yummy swiss chard…

Soon comes a chrysalis made from pear…

Then emerges a beautiful butterfly of fruits and vegetables!

It’s a delight for all the senses, and full of nutrients!

We hope you enjoyed our food art and song pairing to make food a little more fun. For more information on food nutrition and how to get picky eaters to eat, see our links below.

The post Make Food Fun for Kids with Food Art appeared first on Super Simple.

The Holidays are an exciting and busy time of year. Between preparing treats and keeping children occupied, it’s a wonder we have time to deck the halls at all. Hopefully these little pretzel Christmas trees keep it super simple with a quick recipe while also making a fun and inclusive activity for kids or anyone young at heart!

Things you’ll need

• 1 cup green chocolate candy melts
• 1 tbsp coconut oil
• pretzel sticks
• squeeze bottle
• sprinkles
• baking sheet
• parchment paper
• microwaveable glass dish
• spatula

Place parchment paper onto a baking sheet and stager pretzels with enough room for decorating.

Heat the candy melts in a glass bowl in your microwave, mixing every 30 seconds until smooth. Add the coconut oil and stir. With a spatula, guide the chocolate mixture into a squeeze bottle.

Squeeze the chocolate into tree shapes onto all of the pretzel sticks and add your sprinkles.

Let the trees completely cool down and harden before removing them from your baking sheet.

Clean up tip: Let chocolate harden inside the squeeze bottle. Gently squeeze the bottle and the chocolate will crumble out!

The post Pretzel Christmas Trees appeared first on Super Simple.

Hi Everyone! It’s The Muffin Man, here! I love blueberry muffins! Try making these simple and delicious blueberry muffins, and then eat them while watching me on The Muffin Man episode of Sing Along With Tobee. I can’t think of anything better…. Yum!

Ingredients

• 2 cups flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 6 tbsp butter, melted
• ¾ cup sugar
• 1 cup sour cream
• ¾ tsp lemon zest
• 1 large egg
• 1 ½ cup blueberries (If frozen, do not thaw before using)

Directions

• Prepare a 12-cup muffin tin with 12 paper liners or non-stick spray.
• Combine flour, baking powder, baking soda and salt in a bowl. Stir well with a whisk.
• In a larger bowl, whisk together butter, sugar, sour cream, lemon zest and egg until smooth.
• Add flour mixture and stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups.
• Bake at 375◦ for 25-30 minutes until tops are golden and toothpick inserted into centre of muffins comes out clean. Cool in pans for 5-10 minutes. Finish cooling on rack.

I hope you enjoy these yummy blueberry muffins! See you around on Drury Lane!

The post Blueberry Muffins Recipe from The Muffin Man! appeared first on Super Simple.

Spring has sprung! Or almost, at least! When I think of Spring and Summer time I think of being outside, swimming, enjoying the sunshine and when it comes to food – I think of cooling, delicious, healthy foods that work well for ourselves and our children’s bodies.

When we eat foods that are local and in season, our bodies can digest them much easier because they are what is natural in our environment around us at that given time. When we start eating according to our environment around us, we produce the enzymes necessary to break these foods down properly. Our body wants to be in homeostasis – a state of balance – so when we give it the opportunity to do this it will thank us!

In Spring and Summer, our bodies crave cooling foods that will help produce an alkaline internal environment. Hot, fiery, warming foods are for fall and winter, and can actually produce an acidic environment for our guts during the summer months

Here is a list of foods that you will start seeing pop up at your local farmer’s markets and health food stores this Spring/Summer season. Some foods are in season in almost year round, like honey!

May

• Rhubarb
• Asparagus

June

• Strawberries
• Rhubarb
• Peas
• Lettuce
• Cherries
• Beets
• Beans
• Asparagus

July

• Tomatoes
• Blueberries
• Strawberries
• Raspberries
• Potatoes
• Plums
• Peppers
• Peas
• Peaches
• Onions
• Garlic
• Melon
• Lettuce
• Corn
• Cucumber
• Celery
• Cauliflower
• Carrots
• Broccoli
• Beets
• Beans
• Watermelon

August

• Tomatoes
• Squash
• Blueberries
• Raspberries
• Potatoes
• Plums
• Peppers
• Peas
• Pears
• Peaches
• Garlic
• Onion
• Nectarines
• Eggplant
• Cucumber
• Zucchini
• Cabbage
• Apples

Watermelon Salad Summer Recipe

1 watermelon, chopped into cubes
1 red onion, small slices
1 cup feta cheese
1 cup nectarines, optional
2 cups arugula
Dressing: 1 cup balsamic with 1 tbsp olive oil, 1 tbsp honey, 1 tsp dijon mustard

Mix ingredients together and enjoy a refreshing, delicious salad with flavour!

Delicious Warm Weather Snack and Meal Ideas:

• Fruit salad bowl: mix a variety of in season fruits together
• Zucchini and cucumber chips
• Apple with honey or peanut butter
• Stuffed peppers
• Pea soup
• Bacon wrapped asparagus
• Broccoli and cauliflower salad or casserole
• Caprese salad
• Eggplant pasta
• Pears in a bowl with cinnamon

I hope that you and your family enjoy the beautiful warm weather that is to come!

The post Healthy Habits for Warm Weather appeared first on Super Simple.

Easter is the first real sign of spring here, when the first buds of green pop up on trees and the mornings become sunnier and warmer with each day that passes. The best thing about Easter is not only getting together with family for a big dinner, but the afternoons on the holiday weekend spent painting eggs
and snacking on decorated cookies. Easter candy is my favourite – it’s way better than Christmas or Halloween candy – because at Easter you get adorable, sticky little peeps, Cadbury Cream Eggs, and the best – mini eggs! Mini eggs are a staple – I’m never not snacking on a handful over the time leading up
to and after Easter weekend, so I thought – why not combine my favourite cookie with my favourite candy to create the ultimate Easter treat!

The classic chocolate chip cookie is kicked up a notch with crushed mini eggs mixed in with the dough, and a few on top for added cute-ness. I love the added crunch of the candy shell that is mixed in with the soft and chewy cookie, and of course, the added mini eggs = double the chocolate goodness. As with regular cookie dough, these can be made ahead and frozen so you can easily pop them in the oven to bake for a fun school treat, or when you’re expecting a house full of little ones to decorate eggs. Be sure to add the eggs on top after the cookies are baked, if not, their shells will crack! Happy baking!

Mini Eggs Chocolate Chip Cookies

• 1/2 cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 4 oz dark chocolate chunk, or your preference
• ½ cup mini eggs, crushed, plus more for top

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
4. Fold in the chocolate chunks and mini eggs, then chill the dough for at least 30 minutes.
   Preheat oven to 350°F. Line a baking sheet with parchment paper or use a silpat silicone baking mat.
5. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies.
6. Bake for 12-15 minutes, or until the edges have started to barely brown.
7. Remove from oven and arrange additional mini eggs on top. Let cool on the pan until bottoms are set, then transfer to a wire rack to cool completely.

The post Mini Eggs Easter Cookies appeared first on Super Simple.

There is a lot of nutrition content available these days, but sometimes finding accurate and applicable vitamin and mineral information can be like looking for a lost treasure box! Also, finding nutrient-dense recipes that are kid-approved can add to the search. To help you on your journey, I have pulled together 5 of the top nutrients of interest in childhood nutrition and development along with ideas and recipes for adding more of these nutrients to your child’s intake.

Vitamin A/Beta-carotene

Vitamin A plays a significant roles in eye, cellular, and bone health. You may have noticed that beta-carotene is used interchangeably with vitamin A. That is because it is a “precursor” for vitamin A, meaning that the body can create vitamin A from beta-carotene in the diet. Rich sources of beta-carotene include pumpkin, sweet potato, beets, mango, and cantaloupe. A fun way to increase beta carotene in the diet is making Carrot and Sweet Potato Fries! Here is the easy recipe for them: Peel one large sweet potato and 3-4 carrots and then cut them all into strips. Place them on a baking stone and spray them with avocado oil or grapeseed oil. Bake them in the oven at 425F for about 30 minutes (or longer if your pieces are thicker and need more time to cook through). Serve as a snack with mashed avocado for dip or as a side with meatballs and broccoli! Another way to boost the beta carotene in your child’s diet is having a fun game to see how many orange foods you can serve at one time or try adding a cup of shredded carrots into the batter of their favourite baked goods and blending it up in a food processor or high-speed blender.

Iron

Iron is a mineral that is needed in very small amounts, and yet is one of the most significant nutrients for our children’s brain development. Iron is also part of hemoglobin and myoglobin which carry oxygen to our body tissues supporting energy, focus, and immunity.
There are two types of iron: heme and non heme. Heme iron is found in animal products and is easily absorbed by the body. Non-heme iron is found in plant-based iron sources and is less readily absorbed. Consuming a source of heme iron and/or vitamin C with a source of non-heme iron helps with absorption. This White Chicken Chili is a recipe that is rich in heme and non-heme iron, as well as vitamin C. You can include your children in making it by asking them to help dice the tomatoes and peppers and drain and rinse the beans. When children are involved in cooking, they tend to be more interested in eating the final product. If you are looking for new ways to serve chili, try offering it as a baked sweet potato topping or a whole grain cracker dip.

Vitamin C

While we don’t see many cases of scurvy anymore, vitamin C remains a nutrient of interest for two reasons. One is that it helps us to absorb iron. The other is that it acts as an antioxidant which means it helps guard against free radicals that can increase our risk of heart disease and certain types of cancer. Vitamin C is one of the easiest nutrients to boost in our children’s diets. One of the most important tips to remember is to provide it through whole foods instead of juice so that a good source of fibre is present too! This Tomato and Watermelon Salad is a summer favourite in our house and incredibly rich in vitamin C. Pair it with a meal high in iron for a nutrition AND flavour packed option! Another easy way to boost our children’s vitamin C intake is adding juicy fruits such as mangoes, oranges, pineapple, and strawberries to their lunchboxes.

Calcium

We have until we are 30 to build our bone length and density and the majority of this growth happens in childhood. Offering children foods rich in calcium and other bone building nutrients such as vitamin D gives them the best chance at strong bones and teeth. This Broccoli and Cheese Soup is super easy for kids to help make and packed with bone building support! Smoothies are also an amazing way to offer calcium and vitamin D while giving children full creative control in the kitchen. Try making a smoothie bar with your choice of milk/yogurt and small dishes frozen kale, spinach, cauliflower, berries, banana, lime, pineapple, avocado, dates, hemp hearts, and more. Allow your child to make the mix they want creating ownership and autonomy while creating a nutrient dense snack!

Zinc

Did you know that zinc activates many aspects of growth in children? It also plays a role in immunity against acute illnesses. Zinc can be found in a variety of protein rich foods such as meat, fish, legumes, eggs, lentils, and more. These Irish Nachos offer two rich sources of zinc (and iron): chicken and black beans. They also offer sources of calcium, vitamin C, and beta carotene making them a beautiful and nutrient dense dish. And the best part is that they are INCREDIBLY DELISH TOO!

The post Unlocking the Treasure Box of Nutrition from A to Z appeared first on Super Simple.

Teaching math to children doesn’t have to be boring. STEM teaching is all about teaching children in a fun and exciting way that helps excel and put into practice learning. To inspire the next generation of potential Scientists, Technological workers, Engineers and Mathematicians. Back in the days of our own learning, math could be a very boring lesson to sit through, with not much, if any imagination to help children be enthused by it. This simply isn’t true any longer: teachers and parents are thinking outside the box for learning and it is working!

Today we will be sharing how to make edible dominos. Edible dominos you say? Surely not?! Yes, it’s true! We will be making domino cookies and the good thing about them is your children can help make and bake them, AS WELL as learning and playing a game afterwards. Baking after all is fundamentally about getting the perfect ratios to make the yummiest result, so what better way to make a Maths game by baking it. It really is a winner!

The Rules of Dominos

This game is a fantastic game to play with your family or students and works with a whole range of ages. The rules are simple and easy to follow. You can make your game as long or short as you want it. Our favorite thing about this game is that it is wonderful for children learning to count and recognise patterns.

A good way to start to this game is to explain the rules to your children and go through each of the domino pieces so they understand the pieces.

Number of players:
2-4 people

Ages:
3+ years

Rules:

1. Turn all of your dominos over so that the numbered dots are facing the floor/surface. Each person pick one piece up. The person who gets the highest score (literally by counting how many spots are on theirs) goes first. Now put back all the pieces face down again.
2. If there are only two players, each picks up 7 pieces. If there are more than two, pick 5 pieces each.
3. Put the remaining pieces in a pile in the middle, this is the draw pile.
4. It is up to you whether you decide to hide your pieces so your opponents can see or not.
5. The idea of the game is to match up the numbers and you can put a piece vertically or horizontally next to the same number piece at the end.
6. If it is your go and you have no pieces that match, take one off the draw pile. If you can then play, play, if not you skip your go. When the draw pile finishes and you can’t play at all you will have to skip your go.
7. The person who can play all the way to the end and finishes all their pieces wins.

Whether you only have time for a quick round or a long game this is the perfect game. You can play win or lose, or a longer bout playing rounds to see who reaches the winning number first. Just remember… no eating the pieces until you are done playing! Let’s be honest, this is the bonus part of this STEM activity, if you play this as a family you have lots of fun family learning time AND a great snack afterwards. I guarantee it won’t be long until they have all disappeared!

Recipe:

We used a gluten and wheat free gingerbread recipe, however you can use whichever favorite gingerbread recipe you have at home. Try to stick to a gingerbread recipe though as they are easier to handle and less likely to break when playing with the pieces.

Ingredients:

• 1 1/2 cups of gluten free flour
• 3/4 tsp xanthan gum (if your flour includes it, don’t add anymore)
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup of light brown sugar
• 80g unsalted butter, room temperature
• 4 tbsp molasses
• 1 tbsp honey
• 1 large egg, beaten
• 1 tsp vanilla extract
• Icing sugar
• colored candy coated chocolate beans

Utensils:

• baking trays
• oven
• mixing bowls
• measuring cups and scales
• small rectangular cookie cutter OR domino cookie cutter set
• icing bottle

Instructions:

1. Preheat your oven to 180°C/350°F/Gas mark 4 and line your baking trays with baking parchment.
2. In a large mixing bowl add your dry ingredients – xanthan gum, flour, baking soda, cinnamon, ginger and salt. Mix to combine.
3. Make a well in the center of the dry mixture and add the wet ingredients – molasses, honey, butter, egg and vanilla. Combine until it forms a sticky dough.
4. Cut out two sheets of baking parchment and place the dough in-between them. Roll out the dough to a 1/2 centimetres depth. Put it in the fridge for 30 minutes to harden a little. This will make the next cutting bit much easier.
5. Peel off the top layer of baking parchment, sprinkle some flour on top and start to cut out your dominoes with your rectangular domino cookie cutter. Place your dominos onto the baking tray, making sure you give each one space to expand in the oven.
6. If you have bought a special domino cutter set, start to imprint your domino pieces. If you do not, and it most certainly isn’t necessary to have one, just put them straight into the oven and bake for 8 – 10 minutes. Allow to cool on baking sheets when they come out of the oven.
   Tip: If you don’t have either a rectangular cutter or domino cutter, draw out a rectangle on some cardboard, cut it out and use a sharp knife to cut around it on the dough.
7. Start to mix some icing sugar to make a paste and if you have a squeegee bottle pour it in there.
8. If you need help, find some domino pieces so you can copy the numbers on them. Using the icing sugar, make little dots where all the smarties/ chocolate beans will be put on top. Place them on top of the icing so that they can dry in place. It should dry fairly quickly.

PLAY!

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