Cinnamon Crisps (Easy to Make with Kids)

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(Becky, the Mama. It is the small things you do with small people that you and they will look back on and cherish. I hope and pray you get a little bonding time in the kitchen with young ones this week. Here’s a recipe that will make it easy during a time when many feel perpetually overwhelmed. Love and Merry Christmas to all our Blog Readers and thank you so much for sharing our love of cooking and passing it along to others.)

There is, of course, the Martha Stewart way to make Christmas cookies with your kids when they are home from school this coming week for Christmas break. It looks homey and fun, easy and bonding. Especially when using child actors on a TV set.

What it is, in reality, is a long process involving antsy children, along with lots of sugar, clouds of flour, rolling pins and sticky dough (that will take a jack hammer to remove after it is dry), food coloring stains, and sometimes tears of frustration (from either children or parent). The experience almost always ends with the kids giving up the thrill of “making Christmas cookie memories together,” after half-heartedly decorating one, maybe two, cookies. Then they start begging to go play outside, watch cartoons or play a video game. So Mom ends up finishing up the decorating, cleaning up the mess, and downing about six cookies she doesn’t really need or want that taste like thick sweet cardboard with green and red sugar paste on top.

I’m here to give you Becky Johnson’s (alias “Nonny”) Easier Way Out. (Merry Christmas!) It takes about five to ten minutes to make these “Christmas Cinnamon Crisps” with your children, start to finish. If you use whole wheat tortillas and dust them with organic coconut or date sugar, you can even claim them to be almost downright healthy. A cold glass of diary or almond milk will help balance the sugar with a bit of protein and keep your children off the ceiling from a pure sugar high. Also, these crisps are so light and crunchy, they will not end up feeling like a sugar dough ball in their stomachs. (Or yours.)

We made these for Christmas, but you can use any holiday or seasonal cookie cutters to make this an easy-to-make treat year round.

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Cinnamon Crisps

Ingredients:

2 large flour tortillas, whole wheat or white (I prefer to use the raw tortillas, such as Tortilla Land or Guerrero Brands because they puff up like little sopapillas,  but pre-cooked ones will also work)
1 to 2 T. coconut oil or other healthy oil
Cinnamon & Sugar Mix (1/4 c. sugar to 1 T. cinnamon)

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Directions:

Using good sharp edged cookies cutters, let the kids cut out cookies from the tortilla.

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In the meantime, melt 1 T. coconut oil in a medium skillet on medium high heat. Drop tortilla “cookies” into hot oil (obviously an adult will need to do this part).

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Then gently roll them in a bowl of the cinnamon and sugar, coating both sides.

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Let them cool a bit, but best eaten while warm and fresh! (You made need to add more coconut oil as you cook the crisps.) Cut up left over “scraps” of tortillas into “crazy shape” pieces to cook, coat and eat last!

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Variations:

There are so many ways you can jazz up this basic idea. You can coat them with coconut or date sugar, and use whole wheat tortillas (or even flat bread). You can make a quick vanilla or chocolate glaze and dip one side in (like a donut) and then dip again in crushed nuts or seeds or sprinkles or coconut, like thin tiny donuts. You can skip the cinnamon and sugar and dip in a honey-butter or peanut-butter and honey mixture. Have fun with this!

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Gobble-Gobble Turkey Toast with Pumpkin Butter (Cooking with Kids)

Turkey Toast

(Becky, the Mama.)

Over twenty years ago now, I walked into a classroom in my debut as a first grade teacher.  

And then, I retired after 9 months of faithful service.

I was a great teacher, in that I loved my students, taught them well and had loads of fun.   On the other hand, you may have noticed that most teachers are gifted at organization and rather enjoy (or at least have a knack for) ordering small children to do their bidding immediately. Organization was never my strong suit: just counting the morning’s lunch money and turning it into the office could bring me to tears.   And I’m more of charmer and a cajoler than an “orderer.”

I slept-walked through much of that fuzzy year.  I do remember the day, however, when one of my students raised their hand and asked, “Teacher, why do you have one red shoe and one black shoe on?”   I looked at my feet and sure enough, the child was correct.  The only answer I had to offer was pure mental exhaustion.  

Now that I am a grandmother, however, I get the best of both worlds.  I get to play and create with the grandkids, and have all the time in the world to give them focused individual attention. 

This recipe is so simple and fun for Autumn, Halloween and Thanksgiving,  breakfast or snack-time,  that moms, grandmas and teachers can all let their little charges have a go at it.  And as treats go, this is a pretty healthy one, especially if you use a good whole grain bread.

The toast is slathered with a simple pumpkin spice peanut butter, then after you cut it into the desired shapes to create either a pumpkin or a turkey,  the kids can smear it with the pumpkin butter and decorate it with a variety of nuts, dried fruit, chocolate chips or marshmallows.

Turkey Toast with Pumpkin Butter

 Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

 

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate)  coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.

Instructions:

Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

 

Mix the next 7 ingredients until smooth with a fork in a small bowl.  Spread the pumpkin-spice peanut butter on the toast and assemble the turkey. (I used a large dried cherry for his wattle.)

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

 

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so:  (Note: Most marshmallows are not vegan, you may just let the kids use raisins for mouth.)

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