In this episode of What’s Cooking Kids Edition Easter Treats, Chef Abi teaches Andrew and Ro’dey to make Beef Taco Cups, Carrot Cake Cupcakes and Peanut Butter and Milo Milkshake.

Beef Taco Cups
Ingredients
12 Wonton wrappers
1 pound ground beef
2 Tbsp Maggi green seasoning
2 Tbsp garlic
2 pimento peppers
Salt & Pepper to taste
2-3 Tbsp Vegetable oil
1 cup cheese
1 cup beans
1 cup tomatoes
1 cup chopped avocado
1/2 cup sour cream
Chopped cilantro

Method
Preheat oven to 375 degrees. Spray muffin pan, press wonton wrap to bottom of pan set aside. Heat pot with 2-3 Tbsp of vegetable oil, add garlic, pimiento, cook for 2 mins. add ground beef and other seasonings and cook for another 20-25 mins. let cool. Place 1-2 Tbsps spoon of meat and cheese in wonton wrap and bake for 10-15 mins until crisp take out of oven and topped with beans, tomatoes, avocado, sour cream and cilantro.


Carrot Cake Cupcakes
Ingredients
1-1/2 cup Sheik Lisha flour
1 cup brown sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp sea salt
1 tsp vanilla
3 eggs room temp.
2 cups grated carrots
1/2 cup crushed pineapple
2/3 cup coconut oil
2 packs cream cheese
3 tbsp soft President butter
1/2 cup agave

Method
Preheat oven to 350’. Line cupcake pan with liners. Mix all dry ingredients in a bowl flour, baking, soda, baking powder, cinnamon, sea salt, nutmeg. Mix grated carrots, vanilla, coconut oil, add to dry ingredients half at a time. In a small bowl beat 3 eggs but don’t over beat and add to mixture don’t over mix. Scoop batter into cupcake liner not to full and bake for 12 mins. Blend the cream cheese, vanilla, butter and agave until smooth but not runny. place in piping bag and freeze for 5 mins. Topped with carrot candy and walnuts.

Peanut Butter and Milo Milkshake
Ingredients
1 cup Nestle milk
2 Tbsp peanut butter
1/4 oats
1 banana
1 Tbsp honey
1 cup ice
2 Tbsp Milo
Coconut to sprinkle
Nuts to sprinkle

Method
Blend milk, peanut butter, oats, banana, honey, milo then add ice and blend again. Dip glass rim into honey then into milo, pour shake into glass and sprinkle shredded coconut and nuts on top