This American flag balloon wall doubles as décor and a game. You can set this up, use it as a backdrop for all your patriotic pictures, then get the darts out and play. All you have to do is get red, white, and blue balloons and fill then with candy or prizes. Then pull the tie of the balloon through a peg board to create the flag design. Click here for more details.
Everyone loves desserts, but if you can sneak fruit in, that’s a win! Try this flag inspired fruit pizza recipe. With cookie as it’s “crust” it’s sure to be a hit with kids and adults alike. This recipe first appeared here.
INGREDIENTS
SUGAR COOKIE CRUST
• ½ cup (115g) unsalted butter, softened to room temperature*
• ¾ cup (150g) granulated sugar
• 1 large egg, at room temperature*
• 1 teaspoon vanilla extract
• 1 and ½ cups (190g) spoon & leveled whole wheat flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 and ½ teaspoons cornstarch
TOPPING
• ¾ of an 8 oz (224g) cream cheese, softened to room temperature
• ¼ cup (60g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners' sugar
• 1-2 Tablespoons (15-30ml) cream or milk
• 1 teaspoon vanilla extract
• fresh fruit: blueberries and sliced bananas and strawberries
1. Make the crust: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg and vanilla. Scrape down the sides as needed.
2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. Once completely combined, cover the dough tightly and chill in the refrigerator for 30 minutes and up to 1 day. Without chilling, your cookie dough may spread over the sides of the pan.
3. Preheat oven to 350F degrees. Spray a 12-inch pizza pan with cooking spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in an even flat circle. Bake for 18-20 minutes or until the edges are very lightly browned. Overbaking will lend a hard crust. Allow crust to cool completely before decorating. I put the crust in the refrigerator after 10 minutes of cooling at room temperature - this sped up the process.
4. Use this time (as the crust cools) to chop the fruit.
5. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit as pictured or get creative.
6. Cut into slices and serve. Fruit pizza may be made 1 day in advance, covered tightly, and stored in the refrigerator before serving. Leftovers keep well in the refrigerator for up to 3 days.
Have a fun and safe fourth of July!
