Art, Crafts, and Baked Goodies delivered on Thursdays and Sundays...make your order today!
- Katherine Victoria Vananderland
- Feb 8, 2021
- 9 min read
Thank you for your generosity and continued orders we appreciate your contribution to our cause. We have some classic's today and some new ones. Enjoy the goodies for today's entrepreneur stand. We look forward to serving you our best recipes from Taste of Home here is the link if you would like ones that I haven't posted:
$30.00 Nutella Hand Pies
$25.00 Easy Layer Bars
$15.00 Ice Cream Bread
$25.00 Jam-Topped Mini Cheesecakes
$30.00 Snickerdoodles
$30.00 Blueberry Scones
$25.00 Gooey Chocolate-Peanut Bars
$30.00 Toffee Coffee Cake
$25.00 Chocolate Chip Blondies
Ingredients
1 large egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
3 tablespoons Nutella
1 to 2 teaspoons grated orange zest
ICING:
1/3 cup confectioners' sugar
1/2 teaspoon orange juice
1/8 teaspoon grated orange zest
Additional Nutella, optional
Directions
Preheat oven to 400°. In a small bowl, whisk egg with water.
Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet.
Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly.
In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.
Nutrition Facts 1 hand pie: 190 calories, 10g fat (2g saturated fat), 21mg cholesterol, 100mg sodium, 24g carbohydrate (8g sugars, 2g fiber), 3g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Ingredients
1/2 cup butter, cubed
1 cup graham cracker crumbs
1 cup sweetened shredded coconut
1 cup semisweet chocolate chips
1 cup chopped nuts
1 can (14 ounces) sweetened condensed milk
Directions
Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.
Nutrition Facts 1 each: 279 calories, 18g fat (9g saturated fat), 24mg cholesterol, 138mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 5g protein.
Ingredients
1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
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Directions
In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Macaroon Tips What is the difference between a macaroon and a macaron? Macaroons (pronounced mack-a-roon) are an American creation made with shredded coconut and sometimes dipped in chocolate. Macarons (pronounced mac-a-rohn), made famous by the French, are elegant meringue sandwich cookies filled with buttercream, ganache or jam. (Here’s how to make French macarons.)Why do my coconut macaroons spread? Coconut macaroons may spread due to too much moisture. Try adding another tablespoon of flour or whisking your egg whites until fluffy. (Here are other ways to prevent cookies from spreading.)How long do coconut macaroons last? Coconut macaroons can last for up to 1 week if you store them in an airtight cookie storage container. To make them last longer, you can freeze them by placing them in a single layer on a sheet pan in the freezer. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant. Nutrition Facts 1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Ingredients
1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar
Directions
In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts 1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Ingredients
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg, room temperature
3 tablespoons assorted jams, warmed
Directions
In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour.
Remove paper liners; top each cheesecake with 1 teaspoon jam.
Test Kitchen tipsThe key to the creamiest cheesecake is to not overbake it. It's a good idea to start checking on baked goods a few minutes earlier than the recommended time in case your oven runs hot. Time is of the essence with many desserts, but cheesecake is one that actually tastes better the next day and has a shelf life of up to a few days. Cheesecake also freezes beautifully. Good news for your party planning! Nutrition Facts 1 mini cheesecake: 198 calories, 13g fat (7g saturated fat), 53mg cholesterol, 141mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 3g protein.
Ingredients
1/2 cup butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
Directions
Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts 1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
Ingredients
4 cups all-purpose flour
6 tablespoons sugar
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons cold butter
2 large eggs, room temperature
3/4 cup plus 2 tablespoons whole milk, divided
1-1/2 cups fresh or frozen blueberries
Directions
In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm.
Test Kitchen TipsScones originated in Scotland. Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter. Here's how to measure flour the right way. Nutrition Facts 1 scone: 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.
Ingredients
1 package (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups chocolate-covered peanuts
1 cup miniature marshmallows
1/2 cup butterscotch ice cream topping
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Directions
Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.
Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Nutrition Facts 1 each: 175 calories, 8g fat (3g saturated fat), 6mg cholesterol, 71mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 starch.
Ingredients
1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen unsweetened raspberries
2 cups biscuit/baking mix
2/3 cup 2% milk
2 large eggs
2 tablespoons canola oil
TOPPING:
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter, cubed
Directions
Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool.
Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture.
For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts 1 slice: 320 calories, 11g fat (4g saturated fat), 47mg cholesterol, 421mg sodium, 55g carbohydrate (36g sugars, 2g fiber), 3g protein.
Ingredients
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts
FROSTING:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water
Directions
In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks.
For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.
Get Cookie Baking Tips Test Kitchen TipsDark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar. For more flavor, lightly toast the walnuts before adding them to the dough. These cookie recipes deserve a spot in your collection. Nutrition Facts 1 cookie: 102 calories, 4g fat (2g saturated fat), 10mg cholesterol, 56mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.
Ingredients
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 cup buttermilk
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon vanilla extract
3 chocolate English toffee candy bars (1.4 ounces each), chopped
1/4 cup chopped pecans
Directions
In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts 1 piece: 247 calories, 10g fat (5g saturated fat), 33mg cholesterol, 186mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 3g protein.
Ingredients
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
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Directions
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Chocolate Chip Blondie Tips What is a blondie? Blondies are very similar to brownies but they typically contain brown sugar and vanilla instead of the cocoa that brownie recipes contain. You can use either light or dark brown sugar in this blondie recipe, but dark brown sugar will give you the boldest flavor.Why do my blondies sink in the middle? Blondies need a lot of air incorporated into the batter, and this can take longer to achieve because of the brown sugar. Whisk the batter until it's very pale, fluffy and thick, and be patient—rushing this step will lead to gooey blondies. We also recommend baking blondies in a metal pan instead of a glass one to allow them to cook faster.How do you know when blondies are done cooking? Like most baked goods, you can test blondies for doneness by inserting a cake tester or toothpick into them. If it comes out clean, the blondies are ready. Try topping your blondies with chocolate or mint-chip ice cream; drizzling them with fudge sauce; or garnishing them with whipped cream, chopped nuts, cherries or chocolate kisses. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant Nutrition Facts 1 blondie: 102 calories, 4g fat (2g saturated fat), 19mg cholesterol, 72mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.
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