It's a great time of year to head to the kitchen to bake up some treats with the fam!  We put together some easy and delicious recipes that are sure to be perfect for any occassion.

Below are three simple recipes that make baking with the kids super fun!

Chocolate Crescent Cookies (Prep time 5 min., Completion time 20 min.)

Ingredients: 2 packages of Pillsbury Crescent Rolls, 1 small container of liquid Nestle Vanilla Creamer, 1 package of milk chocolate mini-chips, 1 jar of Nutella Hazelnut spread


Roll the doll out on a flat surface and divide each triangle in half. Spread a thin layer of Nutella on each mini triangle and sprinkle mini milk chocolate chips on top of the Nutella spread. Gently roll the triangles into crescent shapes. Do not roll too tight. They should look like mini croissants when they are done. Generously brush on non-dairy vanilla flavored coffee creamer on top of each crescent.

About 4 min before they are done, melt a cup of chocolate chips and 2 tablespoons of the vanilla creamer.  Microwave for about 45 seconds.   Be careful when removing from the microwave, the bowl may still be hot.   Stir until the mixture is glossy and smooth.   If you need to, warm again for 15 seconds in the microwave and stir again.

Cook the crescents for 8 min or until light golden brown. Remove the crescents from the oven and after only a couple minutes drop each crescent in powdered sugar until completely covered.

Drizzel the chocolate over the crescent cookies in a zig zag design. The chocolate won’t stick until cooled, so drizzel generously, expect a little mess and cool in freezer for about 20 min.

Remove and enjoy!

Optional: You can omit the powdered sugar and drizzel for less mess and faster completion time.

You can also modify the recipe to include jelly filling, fruits, peanut butter with chocolate and crushed nuts or sprinkles on top. Use your imagaination and get creative!

Cupcake Ice Cream Cones (Prep time 15 min., Completion time 45 min.)

Ingredients: 1 package of Pillsbury® Cake Mix (any variety), 1 can of Pillsbury Funfetti Icing®, 1 box of cake cones

Preheat the oven to 350°.

Prepare the cake mix according to the instructions (24 cupcakes) on the back of the cake mix box. Have the kiddos help with cracking eggs (in a separate container to give you a chance to remove shells if necessary) or pouring premeasured wet ingredients.  School aged kids can help read the instructions.

Line a 9x13 cake pan with foil or parchment paper for less mess. You can also foil over a cupcake pan, pierce a hole in each cupcake hole so that you can secure each cone so that it doesn’t fall over.  Line your cones in the cake pan or secure in cupcake tin to prepare for filling with cake batter.  Using an ice cream scoop, drop one large scoop or two small scoops (about 3 tablespoons) of batter in each cone.  Do not overfill.  Remember cake batter will rise.

Bake for 20-30 min or until a toothpick comes out clean when testing your cones.

Remove cones and place on flat surface. They may be placed on a cooling rack if they are not top heavy. Allow to cool while finishing a second batch, if you have extra batter and cones.

Stir frosting in the cans until the frosting is smoother and easy to apply to the tops of the cones. It shouldn’t be soupy but it should be easy to spread with mild peaks, so that it looks similar to ice cream when done and is a good temperature and consistency so that the sprinkles or funfetti stick.

If you have an icing bag or frosting paper, you can use it with a star tip to pipe the icing on and let the kids do the sprinkles. You can also fill a Ziploc® freezer bag with the icing and a couple different colored drops of food coloring. Stir slightly to create a multi-colored effect and cut a small tip off the corner of the bag and pipe the icing on.  Be careful not to squeeze the bag too hard to avoid the bag splitting at a seam. 

The kids will have a lot of fun making and eating this treat and will love how it looks like ice cream but is another popular treat they love to eat! Enjoy!

Chocolate Banana Chips

Ingredients: Box of toothpicks, 4 or 5 medium sized bananas (can substitute for another fruit), crushed nuts, bag of mini-milk chocolate chips.

Make room in your freezer for a medium pan.

Line the medium pan with wax paper.

Cut your bananas into 10 chip size pieces. Pierce each banana chip with a toothpick so that it looks like a small sucker. (You can also use popsicle sticks and cut the banana in half.  Place a popsicle stick in through the sliced part of each side of the banana to make a banana pop.  Follow the rest of the recipe the same as with the chips.

Crush peanuts in a double bag with a rolling pin then empty onto a dish.

Empty the remaining mini chips onto a second dish.

In a medium, microwave safe cooking bowl, melt half the chocolate chips with a teaspoon of butter. Some bowls contain lead and may be scalding. So use caution.  Never allow children to touch the bowl until it has cooled.  When melting, remove the bowl and stir every 30 to 45 seconds.  It should only take 2 or three times.

Dip each banana chip/pop into the chocolate. Make sure if the kids do this task that the chocolate is fully melted with a quick stir before dipping, but not too hot.

Once dipped, place the chip/pop in either the peanuts or the mini chips. Once they stick, remove and place on wax paper lined pan.  You can also keep some chocolate banana chips or pop plain with no toppings.

Once the pan is filled, place in the freezer for 5 to 10 minutes. Remove and enjoy!

Store uneaten chips in a Tupperware freezer-safe container and remove right prior to eating.  They are like little chocolate banana pudding chips!  Pops can be wrapped in wax paper and opened immediately prior to eating also - these taste like chocolate banana pudding pops!

A healthy home-made snack that you and the kids will love!


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