Week#2 PUMPKIN PIE BITES

PUMPKIN PIE BITES

Ingredients

2 tubes of refrigerated crescent rolls

PUMPKIN PIE FILLING:

1/2 8 oz.block of cream cheese

1 c canned pumpkin (not pumpkin pie filling)

1 1/2 tsp pumpkin pie spice

3-4 Tbsp sugar (depending on how sweet you want the filling)

For coating the pumpkin pie bites

4 Tbsp sugar for topping

1 Tbsp of pumpkin spice

Directions

1. Roll each crescent roll out and cut lengthwise in 2.

2. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.

3. Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.

4. Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.

5. Bake at 375 F degrees for 15-18 minutes.

Week 1- Fresh Fruit Pizza

Easter Fresh Fruit Pizza

Crust:

2 cup all-purpose flour

1/2 cup powdered sugar

1 stick (1/2) of unsalted butter, cold and cut into small pieces

¼ tsp salt

Cream Cheese "Sauce"

1 (8 oz.) cream cheese, room temperature

1/2 cup sugar 

1/2 teaspoon vanilla extract

1/4 teaspoon freshly squeezed lemon juice or orange juice 

Topping:

Fresh fruit of your choice: bananas, strawberries, grapes, kiwis, oranges, raspberries, blueberries

Crust:

In a food processor or medium bowl cut in flour, sugar and cold butter. Until mixture forms a dough. Form into a ball with your hands and press into an ungreased pizza pan. Crust should be approximately 12-14 inches in diameter.  

Bake at 350º F for 15 minutes until just golden on top.  Cool completely.

Cream Cheese Sauce:

In a medium bowl, combine cream cheese, vanilla, sugar and lemon or orange juice.  Spread on cooled crust.

Topping:

Slice fresh fruit and berries and lay on top of cream cheese sauce. Chill and serve.

Welcome to Cooking/Baking Class 2017

Welcome to Cooking and Baking - Spring 2017

This is a Baking/Cooking Class for Kids! I hope your child is excited and looking forward to a fun experience. Students will learn the difference between a teaspoon and a tablespoon, measuring cups, folding method, kneading, stirring, mixing, zesting and so much more. The kids will be introduced to as many kitchen gadgets as possible. This is a “hands” on class and the kids will get to participate in every class. 

For safety, I will be instructing and helping in the preparation of the recipes. Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com

***PLEASE NOTE*** The cost for this Elective is $75. Payment is due by next week; Friday, April 21^st 2017. Your payment may be made  payable directly to: Esmeralda Williams by check. You may also make a payment using PayPal @ ilcscookingelective@gmail.com - please select the family and friends option on PayPal; or you may pay by cash.

I don’t foresee having to cancel any classes but in the event that I do; I will notify you via email. Recipes for this trimester are available on our Cooking/Baking Blog website. Please visit this site for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

Thank you, 

Esmeralda Williams

805 201 5865

ilcscookingelective@gmail.com