Bonus Bites

Discover recipes, tips and activities for your family kitchen

Spook-tacular Recipes from Twin Chefs Lilly and Audrey

Looking for spook-tacular Halloween recipes?  Twin Chefs Lilly and Audrey have you covered.  In their new book, "We {Heart} Cooking! Totally Tasty Food for Kids," the Twin Chefs share 85 taste bud tingling recipes the whole family will enjoy. Here's a peek at two of our favorites -- Salted Chocolate Fondue Cauldron and Vampire Punch. Both are sure to have your Rad-Kids screaming for more! 






Salted Chocolate Fondue Cauldron:

6 pints strawberries
1 pint blueberries
8 bananas, cut into 1-inch pieces
2 cups (1-inch) pineapple cubes
2 cups nonfat half and half
4 ounces 60% cacao bittersweet chocolate
4 cups semi-sweet chocolate chips 
1 tsp almond extract
1/2 tsp sea salt


1. To prepare fruit skewers, arrange strawberries, blueberries, bananas, and pineapple in separate serving bowls. Cover and refrigerate until ready to serve.
2. To make fondue, combine half and half and bittersweet chocolate in a saucepan over low heat.
3. Heat, stirring constantly with a whisk, for about 2 minutes or until chocolate is melted and mixture is smooth.  Remove pan from heat.
4. Add chocolate chips.  Whisk gently for about 1 minute or until melted and smooth.
5. Stir in almond extract.
6. Pour chocolate mixture into a fondue pot set over low heat or ladle into individual serving bowls.
7. Sprinkle top(s) with pinch of salt.
8. Serve immediately alongside bowls of fresh fruit and skewers for dipping. 


Vampire Punch: 

1 large red beet
1 cup water
1/2 cup sugar
2 quarts unsweetened pineapple juice, chilled
1 quart sparking water, chilled
1 (12-ounce) can frozen berry blend juice concentrate, thawed


1. Using a knife or vegetable peeler, peel beet. 
2. Cut beet into 1/2 inch thick slices.
3. Place beet slices in a saucepan. 
4. Add 1 cup water and sugar. Bring to a boil over high heat.
5. Reduce heat to medium-low and simmer for 2 minutes or until syrup is bright red in color. Let cool.
6. When syrup is cool, remove beet slices and discard.
7. Mix pineapple juice, sparkling water, juice concentrate, and beet simple syrup in a punch bowl. 
8. Serve over ice in small glasses. 


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