Kids in the Kitchen

By Jenny Harper, Family Features 

Carefree summer days are perfect for some kitchen fun with the kids. Creative kitchen projects can spark a lifelong love of baking inspired by the memories you’ve created together.

Crazy Cookie Tortilla Pizzas are as much fun to make as they are to eat. All you need is a handful of kids, so gather the neighborhood to make these wacky, sweet “pizzas.” Give everyone a creative license for decorating these edible art projects.

            A creative spin on an old campfire favorite, Cookie S’Mores with Chocolate Drizzle are super fun for kids to make and eat. Adults love them just as much as the kids do.  

            Sweet kitchen inspiration for easy summer fun with refrigerated cookie dough can be found at www.verybestbaking.com.

Crazy Cookie Tortilla Pizzas

Makes 5 pizzas, 2 servings each

Nonstick cooking spray

2/3 cup whipped cream cheese, divided

5 (8 inch) flour tortillas

1 1/4 teaspoons granulated sugar

1/8 teaspoon ground cinnamon

1 package (16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough

1 2/3 cups (2 to 3 medium) peeled, chopped banana, divided

1/3 cup sweetened dried cranberries, divided

5 teaspoons chopped dry-roasted peanuts, divided

1/3 cup Nestlé Toll House Premier White Morsels

2 tablespoons creamy peanut butter

 

PREHEAT oven to 350°F.  Spray three baking sheets with nonstick cooking spray.

SPREAD 2 tablespoons cream cheese to edge of tortilla.  Combine sugar and cinnamon in small bowl.  Sprinkle 1/4 teaspoon of mixture over cream cheese.  Cut bar of cookie dough into five sections.  One at a time, cut each section into 16 pieces.  Arrange dough pieces 1 inch apart over top of tortilla, leaving a 1-inch border around edge.  Sprinkle with 1/3 cup banana, 1 tablespoon cranberries and 1 teaspoon peanuts.  Repeat with remaining ingredients.  Arrange two tortillas diagonally on a baking sheet.

BAKE for 20 to 25 minutes or until edges begin to brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PLACE morsels and peanut butter in small, heavy-duty plastic bag.  Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead.  Microwave at additional 10- to 15-second intervals, kneading until smooth.  Cut tiny corner from bag; squeeze to drizzle over pizzas.  Cool completely.  Cut pizzas into wedges using pizza cutter or sharp knife.

Nutrition Information per serving:  460 calories; 210 calories from fat; 23 g total fat; 9 g saturated fat; 30 mg cholesterol; 370 mg sodium; 61 g carbohydrate; 2 g fiber; 33 g sugars; 7 g protein

 


Cookie Tortillas

Cookie S'Mores

 

Cookie S’Mores with Chocolate Drizzle

Makes 24 servings

48 honey or chocolate graham cracker squares, divided

1 package (15 3/4 ounces) Nestlé Toll House Drizzles Refrigerated Chocolate Chip Cookie Bar Dough with Chocolate Drizzle

12 large marshmallows, cut in half

PREHEAT oven to 350°F. Line baking sheet with foil. Arrange 24 graham cracker squares on prepared baking sheet; set aside.
BAKE cookie dough on another baking sheet according to package directions. Cool for 2 minutes on baking sheet. Remove cookies from baking sheet and place one warm cookie on each graham cracker square on foil. Top each cookie with one marshmallow half.
BAKE for 1 to 2 minutes or until marshmallows are soft.  Drizzle chocolate over marshmallows; immediately top s’mores with remaining 24 graham cracker squares.  Serve immediately.

Nutrition Information per serving:  150 calories; 45 calories from fat; 5 g total fat; 2 g saturated fat; 10 mg cholesterol; 160 mg sodium; 25 g carbohydrate; <1 g fiber; 14 g sugars; 2 g protein

 

Jenny Harper is Senior Culinary Specialist for the Nestlé Test Kitchens and VeryBestBaking.com.  Courtesy of Family Features