Tag Archives: cooking with children

Cinnamon Bread Pinwheels

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Hellodie Hellodie and Happy Hump da Hump Day! Each post that involves my grands is especially fun for me, so come on and get happy! They may seem to be bouncing off the walls sometimes, but they’re just being children; so hold on to the magic…they grow up fast! And now, here’s a little show and tell. May your cookie jar never be empty!

4 slices cinnamon raison bread
2 Tbs butter
1 Tbs sugar
1/4 t cinnamon
4 long hors d’oeuvres picks

Cut the crust off each piece of bread, keeping it totally intact.
Start at one end of each piece of bread crust and roll it up, creating 4 pinwheels.
Secure each pinwheel with a pick.
Melt butter, sugar, and cinnamon in skillet, stirring to combine.
Add pinwheels to skillet and allow to toast about a minute per side.
Remove from skillet onto plate and allow pinwheels to cool and crispen.

Cheesy Pull Apart Bread

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This house on “the Forest Hill” was packed with energy and festive events last week. I had the five year olds for Grand and GrandDad Camp, a childhood friend here from Shaker Heights, and the Queen Peggy’s 95th celebration of life! And in the midst of it all, the children managed to create a wonderful bread concoction! It’s play time, so follow the trail below…

16 oz round sourdough bread
Stick of butter
2  t minced garlic
1 1/2 t Italian seasoning (or equal parts of dried basil, parsley, and oregano)
2 cups shredded mozzarella cheese
3 Tbs chopped parsley, divided

Preheat the oven to 375°.
Place the bread on non stick sheet pan.
Cut a grid on the bread by creating vertical cuts, stopping before you hit the bottom crust. Repeat the cuts in a horizontal manner.
Place butter, garlic, seasoning, and half of parsley in small sauce pan.
Heat until butter is melted.
Drizzle butter into crevices of bread.
Gently stuff cheese deep into crevices of bread, and sprinkle of top.
Wrap bread in foil to cover.
Bake 10 minutes, then uncover and bake an additional 12 minutes.
Sprinkle with remaining parsley, and serve.

Bread by Lucy, Parker, and Peg. Sculpture by Jeff Kiefer.

Wonton Cinnamon Crisps with Fruit

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Happy Monday! I trust that this “Spring of Vaccinations” is bringing a freshness to you and yours…hope and recovery from 2020, and renewal, with positive refreshing energy changes. And speaking of energy, a couple of weeks back the grands and I joined forces for a bit of energetic fun in the kitchen to make these cinnamon crisps. It’s a “duck for cover” situation when you have 5 year olds mixing cinnamon and sugar free hand, but filled with smiles, love, and giggles. This house wasn’t built on gummy bears alone!

8 wonton wrappers, cut in half diagonally
Nonstick cooking spray
2 Tbs sugar
1/2 t ground cinnamon
1 1/2 cups fat free vanilla yogurt
1 cup mixed berries of choice
4 t honey

Preheat oven to 400°.
Mix cinnamon and sugar together in small bowl.
Spray baking sheet with nonstick spray.
Arrange wonton wrappers on baking sheet.
Lightly spray wontons with nonstick cooking spray.
Sprinkle with cinnamon mixture.
Bake 3 to 4 minutes, or until lightly browned and crisp.
Set aside to cool.
Spoon yogurt and berries into dessert dishes.
Drizzle with honey.
Serve with cinnamon crisps.

Note: Cinnamon Crisps will last 3 weeks in zip top bag or sealed container.

Everything Bagel Cheese Twists

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A word from my kitchen…This is just the perfect little accompaniment for your afternoon tea or appetizer for cocktail hour. In my household, they are loved equally by both children and adults. The children like cheese on all of the twists and bagel spices on only half of the twists. The choice is yours, and it’s always right. The children and I have been making these together for years, because a good recipe never gets old!

1 sheet frozen puff pastry, thawed overnight in refrigerator
1 large egg, beaten
2 Tbs everything bagel seasoning
1/4 cup grated Assiago cheese

Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Roll out dough to smooth creases.
Cut puff pastry sheet in half crosswise, (I like using a pizza cutter for ease!) on lightly floured surface.
Then cut each half into 1″ wide strips.
Brush with egg wash.
Sprinkle with bagel seasoning and cheese (The children and I made half with bagel seasoning and half with just cheese).
Roll with rolling pin to set the ingredients into the pastry.
Twist each strip a few times.
Place on baking sheet.
Bake 18 minutes; rotate baking sheet; bake 4 more minutes until golden brown.
Remove from oven and let cool.