When she was 6, Mark and I gave her a cookbook (Williams Sonoma Kids' Cookbook), measuring cups and spoons, a wooden spoon, and a rubber spatula for her birthday. She now owns another cookbook (Williams Sonoma Kids' Baking), and I highly recommend both.
Yesterday, she found a delicious recipe on the Strawberry Shortcake website, and she made it today for a treat after dinner. Not only was it deliciously, nearly entirely made by her, and eaten in less than 10 minutes, it also seems to be a great idea for party food. So, without further delay, here is the recipe (modified from the original, as we like it) which you should try, and then comment to let Emily know what you think. Bon appetit!
1 pkg. (8 oz.) reduced-fat cream cheese, softened
1/2 cup powdered sugar
2 t. lemon juice
1/2 t. grated lemon peel
1/2 t. vanilla extract
16 - 24 whole strawberries, depending on the size
8 graham cracker squares, finely crushed (about 2/3 cup)
In a mixing bowl, stir together cream cheese, sugar, lemon juice, lemon peel, and vanilla until smooth and creamy; refrigerate half an hour until fairly firm (or freeze about 8 minutes). Using a paring knife, hull the strawberries, being careful to remove the entire inner core. Generously fill each strawberry with cream cheese mixture. Roll tops into graham cracker crumbs. Arrange on serving platter and chill until ready to serve.