Let’s talk dinnertime conversations: Do you talk around the dinner table? Share your day? Ask your kids about theirs?

In a Family Meals Survey that I conducted in 2010, 76.6 percent of respondents said that personal news was their favorite dinnertime conversation. Another 73.4 percent said family news and 72.3 percent said what’s happening at school.

Sounds somewhat like our table.

Once the food is cooked (me), the table is set (the kids) and we’re all sitting down, I usually ask the kids how school was and what the best thing that happened that day was. Sometimes we talk about what we’ll be doing over the weekend or in the coming days. Sometimes we talk about a fun visit from a friend coming up. Or maybe I will pull out a fun imagination question like … if you could be any animal at all, what would you be and why? And we do this while also enforcing table rules — no talking with your mouth full, eating politely, etc.

The hard thing for us though is that Shawn and I come from totally different dinnertime traditions. While his family ate quietly and then lingered at the table to chat, I come from a talk-and-eat family. And since I am home for dinner almost every night and he’s not, he’s had to adapt to the way I do things.

I know. I should compromise more. But that’s a conversation for another day.

I have to tell you something though — I know that talking over dinner is important. I’ve read the research and interviewed the experts. I know it makes a differences for kids in their lives. And I also know that I enjoy it. But I also find it hard. As a child, I was the youngest in the family (my siblings are significantly younger than I am, so I spent many years as an only child), so I’m more apt to listen, observe and think at the table. Yes, I spoke at the table as a child, but I wasn’t a conversation starter. So in my adulthood, I’m more likely to respond then start conversations over dinner. Still, as a mom, the whole start a conversation responsibility falls squarely on my shoulders. If I don’t start the talking, who will?

So, it’s been a challenge … learning to lead the dinnertime conversation instead of just participate. Am I am alone in this? Anyone else?

I’d love to hear what your favorite dinner discussion topics are — or if you have some surefire discussion starter questions that make the conversation irresistibly fun. Share in the comments!

Sometimes, cooking with kids is all about teaching them measuring, mixing and knife skills. We do this a lot. The kids and I talk about the different measurements we use and measure things out together. They are often the ones to whisk-shift dry ingredients for me or to stir together whatever needs stirring. But cooking with kids isn’t just about learning. It’s about having fun in the kitchen too. So other times cooking with kids is about letting go. I don’t do that nearly enough.

But I try. Last Friday, I’d been thinking of ordering a pizza all afternoon, but with the holiday season here and our budget already strained I just couldn’t justify spending the money. So, I did the next best thing: making homemade English muffin pizzas with the kids. Actually, Will and Paige did most of the doing and I just handled the oven, the hot tray and laying out the toppings.

See how happy they are? And they hadn’t even started doing anything yet. They love being in the kitchen and having a hand in whatever we’re eating. But they love it even more when they are super-hands-on for a meal, as with these English muffin pizzas.

With a simple, flexible ingredients list and a super-fast cooking time, these pizzas are perfect for an any-night treat. Of course, being easy doesn’t hurt either.

You start by spreading sauce on English muffin halves. We used honey wheat ones, but any variety works. Well, except maybe cinnamon raisin. That could be weird.

Then the kids topped their pizzas however they liked. Will did mozzarella on both and black olives on one. Paige did Romano cheese, olives, tomatoes and a little mozzarella.

Then you broil them really quickly. It only takes about 3-5 minutes for the pizzas to be done, so I highly suggest flipping the oven light on and watching them cook with the kids. They’ll love it. And you’ll make sure you don’t accidentally char them. Win-win.

What have you been cooking with kids lately?

Easy English Muffin Pizzas
perfect for cooking with kids
yields as many as you want

English muffins, fork split in half
pizza sauce
cheese (mozzarella, parmesan, or whatever you like)
toppings such as ham, bacon, sliced olives, sliced sausage, tomatoes, broccoli bits, onions, etc

Line a baking sheet with aluminum foil. Start the oven boiler on high.

Have kids spread a little sauce on their English muffin halves. Top as desired with cheese and toppings.

Place all the English muffin pizzas on the baking sheet. Place under the broiler (about 6″ from it) and cook until the cheese is melted and golden in spots — about 3-5 minutes. Be sure to watch them closely so that they don’t burn.

Let cool slightly before eating.

Enjoy!

This tiny heart-shaped cracker? It’s for you. And for my kids. And for my family. And for my dear friends who amaze me with their kindness, generosity and willingness to go above and beyond. It’s for those bleak moments made better by a kind word or a thoughtful gesture. It’s for everyday reminders that you love and are loved.

Paige and I made these Easy Cocoa Crackers this afternoon. It was spontaneous — something that sprang from an assignment I was working on. Originally, we were going to head out to the store, but something made me slow down and re-plan my afternoon so that we could spend it in the kitchen instead. I’m glad we did.

To make these crackers, you need these little cookie cutters (you can find them at Michael’s, Williams-Sonoma, etc) that are about 1-inch. They’re perfect for so many things like cutting out shaped bits of cheese, sausage and sandwiches or making fancy little butter pats.

They are also perfect for little hands to use to cut out these itty bitty crackers from pie crust dough. It’s such a simple and easy thing to do, which makes these absolutely perfect for a cooking with kids project. Paige cut out many of the crackers herself, carefully pressing the cutter into the dough and then pulling the dough away for me to place onto the prepared cookie sheet. Love the teamwork in cooking.

Once the dough is all cut, you place the pieces onto a cookie sheet lined with parchment paper. They don’t spread, so you can place them pretty close together without worries. And if you are out of parchment, nonstick aluminum foil works too. Finally, you spray them with cooking oil spray and season them. We used hot cocoa mix, which gave them a subtly sweet flavor that everyone raved about.

And Paige? She was so happy and proud to have made these. She couldn’t wait to share some with Will for his afterschool snack. Amazing how little things can really mean so much … isn’t it?

PS: Head over to my lifestyle blog, Sassy Closet, to check out my post on a fresh idea for hostess gifts this season (and the new Verdi Olives). There’s also a $50 Costco Cash Gift Card giveaway going on there, so enter that as well!

Easy Cocoa Crackers
serves 8

1 Pillsbury Pie Crust
cooking oil spray
1 packet hot cocoa mix

Allow the pie crust to soften a room temperature for 30 minutes.

Once the pie crust has softened up, preheat the oven to 450 degrees. Line a baking sheet with parchment paper (out of parchment? Nonstick aluminum foil works too).

Unroll the pie crust onto a cutting board. Using mini cookie cutters (about 1″ large), cut the dough into shapes and place them all on the prepared cookie sheet. They can be super close together but shouldn’t touch.

Once all the crust is used, spray the cut shapes quickly with cooking oil spray. Then sprinkle the dough with cocoa mix. I use a couple of pinches per cracker.

Slide the baking sheet into the oven and cook for 6-7 minutes until the crackers are lightly browned. Remove from the oven and let cool for 5 minutes before handling. Eat immediately or store in an airtight container for up to 5 days.

The other night, when I was at Cate‘s house for our Blogger Thanksgiving fest, we were reheating a batch of these Homemade Seasoned Baked Chicken Nuggets that I made for the kids. Cate asked me if they were done right after I’d checked on them, and I said “No, they aren’t humming yet.”

It never occurred to me that would be a weird thing to say. It never occurred to me that the idea of food humming is something that not everyone thinks. Or hears. Or says. Yea. But Patsy, Joanne and Cate set me straight. It’s definitely a Sarah-ism. (In my defense, that’s really what I look for whenever I reheat food — the hum of sizzling warmed food.)

So, about the chicken nuggets … honestly, I had never thought of making my own until a recent Skinny Chicken Nuggets post on Tablespoon set off a wild obsession with baked chicken nuggets for me. My kids love chicken nuggets (I think it’s written somewhere in the kid handbook that they have to), and I like feeding them good, wholesome, homemade food that doesn’t take long to make.

Ding. Ding. Ding! We have a winner.

These start with fresh breadcrumbs made from leftover bread (I use the ends of loaves). Just whirl it in a food processor into fine crumbs. Why fresh? Two reasons: one, the taste is just better and two, you can control the type of bread you use — like that favorite 12-grain that is omnipresent in your kitchen. So, once you have those fresh crumbs, you toast one cup of the crumbs with a clove of chopped garlic in a hot skillet until golden brown. If you have extra breadcrumbs, toast them in a resealable bag and freeze until ready to use.

Once the crumbs are toasted, whirl them again in the food processor with the garlic, salt, pepper and paprika. This will ensure that the seasonings are well-distributed throughout.

Now, for the chicken, you need to cut chicken tenderloins into nugget size pieces. Don’t worry. It only takes a minute or two. Aim for 1″x1″ pieces.

Dredge the chicken in the seasoned breadcrumbs.

Seasoned Baked Chicken Nuggets
serves 4

Cooking oil spray
1 cup fresh breadcrumbs (run a slice or two through the food processor)
1 clove garlic, minced
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp sweet Hungarian paprika
1 lb chicken tenderloins, cut into 1″ pieces

Preheat the oven to 425 degrees. Line a baking sheet with nonstick aluminum foil (or regular foil sprayed with cooking oil).

Heat a medium skillet over medium heat on the stove. Spray lightly with cooking oil spray. Add the breadcrumbs and garlic. Cook, stirring occasionally, until lightly browned. Transfer to a food processor and add the salt, pepper and paprika. Whirl until well combined. Pour into a bowl.

Spray the chicken pieces with cooking oil spray. Then, dredge each one into the breadcrumb mixture, coating all over. Transfer to the baking sheet. Nuggets can be super close together, but shouldn’t touch. Once all the nuggets have been breaded, spray lightly with cooking oil.

Slide the baking sheet into the oven. Bake for 8-10 minutes, until the downside is golden. Flip all the nuggets. Then bake for another 5 minutes.

Serve immediately.

To reheat: Preheat the oven to 350 degrees. Place the cooked chicken nuggets on a baking sheet. Bake for 10 minutes, until they are humming sizzling.

The days are quickly ticking by until school begins again. And while I am excited for the start of school — all the new supplies, the fresh start, the new teachers — I am sad that this summer is almost over for us. I am mourning a little.

But, there are highlights … the kids can’t wait to start school. And Will is psyched to have soccer again (this season will include his first games!). Paige is starting a dance class in September as well, which she is proudly telling anyone who will listen about. So it’s good too.

And with school approaching, I am also starting to think about food for the school year. Mornings are a mad, crazy rush since Will’s bus comes very early — earlier than we actually wake up in the summertime. So, breakfasts need to be quick, efficient and filling.

Now, I know you are wondering what this has to do with pancakes … Pancakes aren’t exactly fast (or at least fast enough for a school day) when made from scratch. But they can be totally school-day friendly when you freeze homemade pancakes for reheating later. That’s exactly what I did with the leftovers from this pancake batch.

Hint: To reheat leftover frozen homemade pancakes, preheat oven to 325. Place the frozen pancakes on a baking sheet. Bake for 8-10 minutes. Done.

In the meantime, we are enjoying ourselves and tucking into maple syrup drizzled stacks of pancakes like these Banana Toffee Pancakes — a perfect treat breakfast (no, these aren’t for everyday). The sweet bits of toffee and chocolate melt into the soft, fluffy banana pancakes. It’s heavenly. Like dessert masking as breakfast …

What do you serve your kids for breakfast?

Banana Toffee Pancakes
serves 4

1 large egg
1 cup all-purpose flour
3/4 cup nonfat milk
1 tbsp light brown sugar
1 large banana, peeled and mashed
1 tbsp baking powder
1/4 tsp kosher salt
1/2 cup milk chocolate toffee bits (such as Heath’s, found in the baking section)

Heat a large nonstick griddle on the stove with the heat set to just below medium. Allow to heat for at least five minutes. 10 is better.

While the griddle is heating, prepare your batter. Crack the egg into the bowl of a stand mixer and mix on medium-high until frothy, about 1 minute. Add the flour, milk, brown sugar, banana, baking powder and salt and mix briefly (about 30 seconds) on medium. Scrap down the sides of the bowl and add the milk chocolate toffee bits. Mix again briefly (about 30 seconds) to combine.

Drop the batter onto the heated griddle using a ladle (fill it about 1/2 way). Cook, flipping once, until lightly brown on both sides.

Serve with maple syrup.

It’s been said that I go a little crazy around back to school shopping time. I buy a few more boxes of crayons than seem prudent. I stock up on paints, clay, glue sticks, paper and markers. And I tuck most of it away for later. They call it crazy, I call it smart. Why wouldn’t you stock up on crayons when they are a mere $0.40/box? (Actually I usually stock up when they are $0.25/box, but haven’t seen them that inexpensive yet.)

Besides. I just love the new supplies.

Of course, back to school isn’t just about the school supplies. There’s also the matter of food. School lunch food that is.

My son doesn’t buy lunch at school. Whenever I look at our school’s monthly lunch menu, I cringe at the sight of brownies dished up with pizza and chicken nuggets with tater tots. Haven’t we learned anything yet about serving our kids better food in schools? Why would I pay $3.50/day for that? So I choose to pack lunch for my son everyday.

Packing lunch means that I need plenty of packing supplies. I prefer reusable containers that are dishwasher safe, though I make an exception for the hot food container that has to be hand-washed. While I am shopping for penny pencils and cheap durable folders, I also keep an eye out for containers that make packing lunch easier. It’s important to have a selection of containers to send lunch in so that you have flexibility in what you can pack.

Earlier this summer, I picked up a few containers for keeping snacks cool (complete with freezable lids!) that were on sale and I am excited to use them. I am still looking for a new hot food container as well, since ours had an unfortunate demise in the dishwasher right after school ended (it wasn’t dishwasher safe). I also bought several spill-proof drink containers so that we aren’t reliant on juice boxes this year too.

Once all the supplies are purchased, I will be all set for packing lunches … Here are a few ideas of what I’ll be packing for my son’s lunch this year:

• Do-It-Yourself Combination Lunches
• Balsamic Pasta Salad
• Jazzed-Up Turkey Sandwiches
• Tomato Bisque
• Balsamic Tomato, Corn and Cucumber Panzanella Salad

Again, thanks to Crocs for sponsoring this post. Check out their new line of back to school shoes, which are pretty cool. Also, there’s this fun Crocs video that I was asked to share. Have a great weekend!

A few weeks ago, Will spied a lone very ripe (ahem, brown) banana on our kitchen counter and declared that I should  make banana bread. He adores banana bread. And bananas, for that matter. Unfortunately, I didn’t have time to whip up a batch then.

Today I finally got around to baking some … in jars, of course. I was tempted to call this one Chocolate Chip Banana Cake in a Jar, but really it’s basically banana bread … or banana muffins, depending on how you look at it. Really the only difference is the vessel I used to cook it in. What would you call it?

Anyway, one of the reasons for making this today is that I wanted something to send in to Paige’s classroom for her teachers tomorrow. It’s teacher appreciation week at our school (yes, I know most schools already celebrated that!), so it seemed like the perfect time to gift them with a little something. We’ve been blessed with wonderful, patient and kind teachers who love kids and make their school days so special.

Really, this is the perfect something for a teacher gift. Just top ‘em with a canning lid and tie a little card to the top to let them know what’s inside. I used basic kitchen twine, but you could go fancy with some pretty ribbon too.

As for the Chocolate Chip Banana Bread, it’s positively lovable. It’s perfectly moist, with a light crumb. I’ve added just a touch of cinnamon that gives the flavor a little depth, without really making its presence known. It’s subtle. And mini chocolate chips are the perfect addition to the sweet banana batter. It’s based on my recipe for Chocolate Chip Banana Nut Bread, but is minus the nuts to comply with the nut-free environment of our school.

The Chocolate Chip Banana Bread is baked directly in the jars on a baking sheet in the oven. I keep an old baking sheet around just for the occasion. It’s perfect for being the firm surface for small containers like this. And yes, jars are perfectly okay for baking. If you don’t have them already, you can pick some up at most grocery stores or online.

What’s your favorite food to gift?

Chocolate Chip Banana Bread in a Jar
yields 6 half-pint jelly jars

1/4 cup unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 ripe bananas, mashed
1 cup all-purpose flour
1/2 tbsp baking powder
1/4 tsp kosher salt
1/3 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees. Place 6  half-pint jelly jars on a baking sheet. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed until light and fluffy looking, 2-3 minutes. Add the egg and beat well until combined, about 1 minute. Add the vanilla, cinnamon and bananas and beat on medium speed.

While the bananas are beating in, sift together the flour, baking powder and salt in a small bowl. Reduce the mixer speed to low, and add a little at a time until fully combined. Pour in the chocolate chips and beat for a few more minutes, until just combined.

Divide the batter evenly among the jelly jars, tapping each one lightly to spread it out a little.

Bake the jars on the baking sheet in the preheated oven for 25-30 minutes, until the tops just start to brown and a cake tester inserted in the center comes out clean.

Remove from oven. These can be covered with a canning jar lid and stored up to five days.

Poor Man's Steak, Veggie and Mozzarella Sandwich

Do you eat your meals together as a family? The kids and I eat dinner together nearly every evening, usually around our kitchen table. Shawn’s not home for dinner often because he has to work late and has a lengthy commute, but when he is, we all eat together as well. I’m dying to get a new kitchen island with adorable stools so that I can prepare and eat our food there when it’s just the kids and I, but I digress. We also eat breakfast as a family — with Shawn too — several times a week. Lunch is a free for all.

Eating together is a time for us to talk about our days — the silly antics of the boys in Will’s kindergarten class and the random tidbits about her classmates that Paige shares. We laugh and are sometimes silly. This past weekend, the kids and I had dinner outside followed by a rule-less game of baseball. It was so much fun.

According to a new study published in the May 2 edition of Pediatrics, our family dinners could be much more than just fun — it could be helping my kids avoid obesity. Kids who eat three or more family meals each week are 12 percent less likely to be overweight than those who don’t eat family meals or seldom do. If they eat five or more meals as a family each week, they are 25 percent less likely to have poor nutrition. If you want to raise healthy kids (I do!) then this is important and good news. Researchers developed the data after analyzing 17 earlier studies and comparing the data.

This all underscores our family’s commitment to eating together. Not only do we make family meals a daily habit (and that extends beyond just dinner), we also have a standing weekly family dinner with our extended family who live nearby. Some weeks (particularly at the holidays and sometimes in summer), that means upwards of 20 family members all together at once (Related: Tomato Bisque for 12).  It’s special, and we love it.

Today seemed like the perfect time to talk more about family meals, including some interesting results from the Sarah’s Cucina Bella Family Meals Survey 2011 that I conducted earlier this year.

Sandwiches like these are so easy, since the ingredients take so little time to prepare. Once they are laid out, all you have to do is build 'em.

First, a little background: Earlier this year, I started an intense research project for a book proposal. The book I am developing is a more in-depth, more useful version of the unpublished one that I wrote years ago. (Recap for newer readers: In 2007, I was contracted to write a cookbook by a very small publisher, handed the manuscript in on schedule and then … nothing. A year and a half later, a short email exchange between my publisher and I ended the contract and the book reverted to me.). The original book was fine, but after much consideration, I realized it was missing something. So, I’ve started afresh, researching and learning more about the eating habits of families. As part of that, I conducted a preliminary survey on family meals to get a better understanding.

There were more than 100 responses to the Family Meals Survey 2011, but I disqualified any incomplete surveys, leaving me with 94 completed surveys. Of those, 85.1% were filled out by mothers. One of the things I was looking to understand was what really matters to parents when it comes to eating family meals. I think that’s a personal thing, and not something where I could ever claim to have all the reasons. Everyone’s perspective is different, naturally.

So, what makes a family meal? For the majority of respondents (58.5%), having the whole family there is the most important aspect of a family meal. Also important is the happiness level of the table, said 40.4% of the respondents. Everyone being present in the moment (29.8%), being disconnected from technology (26.6%) and the quality of the food rounded out the top five responses (26.6%).

Some other interesting statistics from the Sarah’s Cucina Bella Family Meals Survey 2011:

• Nearly two-thirds of respondents do not have a standing date for family dinners. 37.2% do.
• Dinner is the meal most-often eaten together, according to my survey (91.5% of respondents said so!). The other 8.6% were split evenly between breakfast and lunch.
• 66% of respondents shop in advance for ingredients, and 48.9% create a meal plan. 17% shop that day for the ingredients they need.
• 59.6% search the internet for recipes, and 29.8% look through cookbooks.
• About a quarter of the respondents enlist their children to help plan the meal. 18.1% also involve their kids in the preparation of ingredients and 19.1% have their kids help with the cooking.

How important are family meals to you?

Poor Man's Steak, Veggie and Mozzarella Sandwich

Speaking of family meals, this sandwich is perfect for a family dinner. It’s a stuffed sandwich that starts with a grilled London broil rubbed with your favorite spices, salt and pepper. I chose London broil because it is — even now — one of the least expensive cuts available, and with this recipe 1 pound of it can feed 8 people (as long as you serve it with several side dishes). And these days, budget-friendly meats are a must for everyone. Once the meat has been grilled and rested (resting is so, so important so that it’s juicy), you slice it ultra-thin against the grain. Use your sharpest, big knife and sharpen it more just before slicing. It will make the whole thing a breeze.

Once the meat is all sliced up and ready, you layer the sandwiches with steamed bell pepper slices, thin slices of fresh mozzarella cheese (or thin slices from a block of mozzarella, if you want to save a little more) and tomato. The freshness of the veggies with the salty cheese and spiced meat will hook you. My son immediately asked if he could take the sandwich for school lunch too (and today he did — but I traded the tomato for lettuce so that the roll wouldn’t get soggy).

Poor Man’s Steak, Veggie and Mozzarella Sandwich
serves 8

1 lb London broil
kosher salt and pepper
spice rub of your choice
8 deli rolls
1 cup steamed sliced bell peppers (I used frozen from Trader Joe’s)
2 tomatoes, sliced thinly
8 slices mozzarella (I used Fresh Mozzarella from Costco, but a block of mozz could be substituted)

Heat your grill over its medium setting for 10 minutes to get it good and hot. Prepare the London broil by rubbing with salt, pepper and spice rub all over.

Place the London broil on the grill and cook for 6-8 minutes per side, to desired doneness (recommended: medium). Remove from the grill and let sit for 10 minutes. This step is important, as it allows the meat to reabsorb its juices.

Slice the London broil very thinly against the grain with a sharp knife.

Now, it’s time to prepare the sandwiches. Slice open the rolls and layer with thin slices of London broil, mozzarella, tomato and peppers. Don’t be afraid to stuff the sandwiches. Close and cut in half.

Serve immediately with a couple family-favorite side dishes (we ate ours with salted, perfectly cooked edamame) such as a big green salad, baked beans and corn on the cob.

Enjoy!

Paige and I made this today, talking about the simple ingredients that combine to make a grilled cheese sandwich. It’s a basic thing, but one of those things that everyone should be able to make. Even my 3-year-old … in theory (no, she isn’t allowed to use the stove – she’s just 3!). It wasn’t a special occasion … just something that we do.

The other day, a friend sent me a note saying that someday my kids will impress their friends with their extensive kitchen knowledge. She’d read a recent blog post and seen pictures of Paige cooking.

It really warmed my heart, especially since I hope that the lessons I teach them do stay with them forever. And I hope that someday they will come home craving something special that I make. What better compliment is there than to have someone yearn for something that you make?

But more importantly, I want my kids to know how to feed themselves … without ordering in. Cooking is one of those essential skills that everyone should have — though not everyone does. By inviting my kids into the kitchen and talking them through what I am doing (and also letting them do some cooking too), they are getting an early introduction to how food is made. And someday, when they are older and head off to college, they’ll have this to take with them.

It’s not about making complicated dishes, though they’ve helped me with their share of those. It’s about having the basics – knife skills, food prep skills and basic cooking skills.

With this knowledge, they will be able to make so many things. They won’t go hungry because of not knowing how to make pasta or whip up a stir-fry. They will be able to cook.

Do you cook with your kids (or grandkids or nieces and nephews?

Mwah! Love the shaped cookie trays that we used for these.

The little chefs ... before they baked up a storm.

Pressing the cookie dough into the cookie tray openings ... We used premade dough to make it speedier.

Decorating frenzy. I iced the cookies with a simple icing made from powdered sugar and water. Then the kids went crazy with sprinkles.

Sampling the goods ...

Will's sporty creations ... his cookies are well done, but he's okay with that.

Can you say sprinkles everywhere? But that’s what this was all about … letting the kids go wild making something themselves. And they enjoyed every second of it.

To make these cookies, we used Wilton Cookie Pans, which I bought just for the occasion. They are nonstick pans with 12 places each to press cookie dough into. I used premade cookie dough from the grocery store, so that the prep work would be minimal and the kids could do most of the making themselves. In using these pans, I learned that the cookies will bake quickly — so watch them. I cooked these 3 minutes less than the package suggested, but they still were pretty well-done.

Then I whipped up an ultra-simple icing of powdered sugar and water. No measurements here, I just mixed until I got the desired consistency. Once that was brushed on, it was up to the kids to decorate them with whatever sprinkles they wanted.

Now, I am so excited to tell you about a contest that encourages you to let your kids get messy in the kitchen too. The Clorox Cook Up a Mess Contest, which is going on now, asks you to submit your best photo of your kids making a mess in the kitchen. And the prize? It’s fabulous. Really.

If you need some inspiration for your own mess making, click “Need Some Inspiration” at the bottom of the Clorox entry page on Facebook.

And a note on cleaning up … to clean up sprinkles, I start by sweeping up whatever I can and tossing that into the garage. Then I use my handheld vacuum to suck up anything left. As for the icing, which got everywhere, that requires something more heavy duty like Clorox Clean-Up Cleaner. Clorox Clean-Up is also awesome when you are working with raw eggs (like you would if you were making the cookie dough yourself) since it removes any residue from the egg that ends up splashes across the counter.

Disclosure: I was compensated for my time in creating this post by The Motherhood and Clorox. But any opinions are my own.