Kid’s Valentine’s Day Party Class with Bekah & Maggie

Kids Valentine’s Cooking Class

Feb. 4th, 2012

Homemade Nutella PopTarts So Easy and Delicious You Won’t Believe It!

Posted by thenaptimechef on March 2nd, 2011 at 11:16 am

Ingredients:

1 package of refrigerated pie crust

Nutella

Glaze:

Nutella, melted

1. Preheat the oven to 400F.

2. Transfer the pie crusts to a lightly floured surface and cut it into 23 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.

3. Spoon about 2 teaspoons of nutella onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut out fun shapes in the second rectangle. Then place the cut out rectangle over the jam and seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.

4.  Drizzle the melted nutella over the warm pop tarts and serve up.

Homemade Valentines Pop Tarts

Ingredients:

1 package of refrigerated pie crust

Glaze:

1 cup confectioners sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Sugar sprinkles for dusting

1. Preheat the oven to 400F.

2. Transfer the pie crusts to a lightly floured surface and cut it into 23 rectangles. It is easiest to measure the pieces with a ruler, score the crust with a knife and cut it with a pizza cutter.

3. Spoon about 2 teaspoons of strawberry jam onto one of the rectangles, leaving about 1/4 inch of space before the edge. Use a cookie cutter or paring knife to cut heart shapes out of the second rectangle. Then place the heart rectangle over the jam and seal the edges together with the tines of a fork. Baking on a cookie sheet for 8 to 10 minutes, then allow to cool.

4. To make the glaze mix the powdered sugar, milk and vanilla in a bowl and add food coloring if desired. Drizzle the glaze over the warm pop tarts and sprinkle with sanding sugar.

Homemade Red Velvet Cookies adapted from Paula Dean

1/2 cup butter, softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon natural red food coloring such as Seelect or India Tree
1 1/3 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees F. In a large mixing bowl, cream together butter and sugar. Add in egg and beat well. Beat in vanilla and red food coloring. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir the dry ingredients into the wet.

Scoop dough onto a lined cookie sheet using a generous medium scoop (2-3 tablespoons). Bake at 375 degrees F for 10-12 minutes until centers appear set. Allow to cool sightly. Then pull the liner onto the wire cooling rack to cool completely.

Cheater Red Velvet Cookies
1 box red velvet cake mix
2 eggs
1/2 cup canola oil
2 tablespoons flour

Preheat oven to 350 degrees F. Mix together cake mix, eggs, oil and flour. Scoop onto lined baking sheet. Bake at 350 degrees F for 10-12 minutes. Allow to cool. Spread one cookie with filling and top with a second cookie.

Cream Cheese Filling

8 ounces cream cheese
4 tablespoons butter, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Cream together cream cheese and butter in a medium bowl. Beat in milk and vanilla. Sift powdered sugar over the wet ingredients and beat in until smooth. Spread in between two cooled red velvet cookies.

Makes 10-15 sandwiches.

Kid’s Bubbly Love Potion Drink

Ingredients

1 (12-ounce) can pink lemonade concentrate
4 cups raspberry sherbet
1 (12-ounce) can of lemon/lime soda (I used Sprite)

Preparation

  1. In a pitcher, mix the lemonade concentrate with the recommended amount of water.
    . In a blender, combine the sherbet with 4 cups of the lemonade mixture; mix until combined. Pour into individual glasses. Add the soda, stir gently and serve.

Chocolate Covered Pretzel Rods

  • 1 (16 ounce) package milk chocolate chips
  • 1 (10 ounce) box pretzel sticks
  • 1 (5 ½ ounce) container candy sprinkles


 

Directions:

Put the chocolate chips in the top of a double boiler. Or, put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan. You can also melt them in the microwave stirring every 30 seconds.

When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the sprinkles about 2″ down the chocolate, and lay on waxed paper.

Let the chocolate harden a good 1/2 hour.

Wrap individually

Strawberry 2 Ingredient Fudge

Recipe from http://www.cookiesandcups.com (a very cool blog you should definitely check out!)

Ingredients

  • 1 (16 oz) can of strawberry frosting
  • 1 12 oz bag of white chocolate chips

How to Make

  1. Prepare a 9×9 pan by spray lightly with cooking spray.
  2. Over a double boiler, or in the microwave, melt your white chocolate chips.
  3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
  4. Spread in your prepared pan, sprinkle with fun Valentine’s sugars or shapes, and place in fridge to set for 30 minutes.
  5. Cut into squares (or hearts) to serve.

Store in an airtight container for up to a week.

Breadstick Hearts

Ingredients

  • 1 (11 ounce) can refrigerated soft breadsticks

Directions

1.     Twist 2 pieces breadstick dough together; form into heart shape. Place on cookie sheet. Repeat with remaining breadstick dough.

2.     Sprinkle hearts with cheese

3.     Bake at 350 degrees F for 15 to 18 minutes or until lightly browned

  • 2 tablespoons Grated Parmesan Cheese
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