Arts and Crafts and Goodies

Today there is an assortment of baked goodies I hope you find a few that would work for you to bring home. Some classics like Lemon Bars, and Toffee Turtle Squares. Thank you for your continued business, the baked goods are from Taste Of Home recipes and I always forget to give them credit so today here is the link: Enjoy and have a good week ahead!

https://www.tasteofhome.com/collection/bake-sale-recipes-that-ll-earn-big-bucks/

$20.00 per 12 Homemade Butterfinger Bites

$25.00 per 12 Oatmeal Sandwich Cookies

$30.00 Chocolate Chiffon Cake

$30.00 Toffee Turtle Squares

$25.00 Cherry No-Bake Cookies

$25.00 Confetti Cake Batter Cookies

$25.00 Cinnamon Bun Cookies

$30.00 Bake-Sale Lemon Bars

$30.00 Caramel Brownies

$35.00 Favorite Coconut Cake

$30.00 Gluten-Free Peanut Butter Blondies

Homemade Butterfinger Bites

Ingredients

• 1 cup candy corn

• 2/3 cup peanut butter

• 1 cup semisweet chocolate chips

• 1 teaspoon coconut oil

Directions

• Microwave candy corn on high for 30 seconds; stir. Cook in 15-second intervals until melted; stir until smooth. Add peanut butter; microwave mixture, stirring 3 times, until smooth, 45-60 seconds.

• Gently shape teaspoonfuls of mixture into balls (if mixture becomes crumbly, reheat for 15-20 seconds). Place on waxed paper; let stand until set. In a microwave, melt chocolate chips and oil; stir until smooth. Dip balls in chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts 1 piece: 50 calories, 3g fat (1g saturated fat), 0 cholesterol, 16mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 1g protein.

Oatmeal Sandwich Cookies

Ingredients

• 1-1/2 cups shortening

• 2-2/3 cups packed brown sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2-1/4 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 1-1/2 teaspoons baking soda

• 1 teaspoon salt

• 1/2 teaspoon ground nutmeg

• 4 cups old-fashioned oats

• FILLING:

• 3/4 cup shortening

• 3 cups confectioners' sugar

• 1 jar (7 ounces) marshmallow creme

• 1 to 3 tablespoons 2% milk

Directions

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats.

• Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

• For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts 1 sandwich cookie: 201 calories, 9g fat (2g saturated fat), 14mg cholesterol, 90mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 2g protein.

Chocolate Chiffon Cake

• 20 servings

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Ingredients

• 7 large eggs, separated

• 1/2 cup baking cocoa

• 3/4 cup boiling water

• 1-3/4 cups cake flour

• 1-3/4 cups sugar

• 1-1/2 teaspoons baking soda

• 1 teaspoon salt

• 1/2 cup canola oil

• 2 teaspoons vanilla extract

• 1/4 teaspoon cream of tartar

• ICING:

• 1/3 cup butter

• 2 cups confectioners' sugar

• 2 ounces unsweetened chocolate, melted and cooled

• 1-1/2 teaspoons vanilla extract

• 3 to 4 tablespoons hot water

• Chopped nuts, optional

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• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

• Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

• For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Nutrition Facts 1 piece: 268 calories, 11g fat (3g saturated fat), 73mg cholesterol, 262mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 4g protein.

Toffee Turtle Squares

Ingredients

• 2 cups all-purpose flour

• 1-1/2 cups packed brown sugar, divided

• 1 cup plus 3 tablespoons softened butter, divided

• 1-1/2 cups coarsely chopped pecans

• 1-1/2 cups semisweet chocolate chips

Directions

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.

• Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture.

• In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes.

• Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

Nutrition Facts 1 bar: 134 calories, 9g fat (4g saturated fat), 12mg cholesterol, 39mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.

Cherry No-Bake Cookies

Ingredients

• 2 cups sugar

• 1/2 cup butter, cubed

• 6 tablespoons 2% milk

• 3 tablespoons baking cocoa

• 1 cup peanut butter

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 3 cups quick-cooking oats

• 1 jar (10 ounces) maraschino cherries, well drained and finely chopped

Directions

• In a large saucepan, combine sugar, butter, milk and cocoa. Bring to a boil, stirring constantly. Cook and stir 3 minutes.

• Remove from heat; stir in peanut butter and extracts until blended. Stir in oats and cherries. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

Get Homemade Gift Packaging Ideas Test Kitchen tipsCherries are jam-packed with antioxidants, vitamins and minerals that are good for your health. To sweeten the deal, they’re low in calories, too. Check out more winning recipes that took home the blue ribbon. Nutrition Facts 1 cookie: 81 calories, 4g fat (1g saturated fat), 4mg cholesterol, 29mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 2g protein.

Confetti Cake Batter Cookies

Ingredients

• 1/2 cup butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 package Funfetti cake mix

Directions

1. In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll.

2. Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

Nutrition Facts 1 cookie: 102 calories, 5g fat (3g saturated fat), 22mg cholesterol, 144mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

Cinnamon Bun Cookies

Ingredients

• 1 cup unsalted butter, softened

• 3/4 cup confectioners' sugar

• 1/3 cup sugar

• 1-1/2 teaspoons grated orange zest

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 2-1/4 cups all-purpose flour

• filling:

• 5 tablespoons unsalted butter, softened

• 1/4 cup packed brown sugar

• 1-1/2 teaspoons light corn syrup

• 1/2 teaspoon vanilla extract

• 2 tablespoons all-purpose flour

• 1 tablespoon ground cinnamon

• 1/2 teaspoon salt

• glaze:

• 1 cup confectioners' sugar

• 1/4 cup light corn syrup

• 2 teaspoons vanilla extract

• 1 to 2 teaspoons water

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Directions

1. Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.

2. For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic. Freeze until firm, about 30 minutes.

3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are light brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

4. For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.

Nutrition Facts 1 cookie: 103 calories, 5g fat (3g saturated fat), 17mg cholesterol, 53mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

Bake-Sale Lemon Bars

Ingredients

• 3/4 cup butter, softened

• 2/3 cup confectioners' sugar

• 1-1/2 cups plus 3 tablespoons all-purpose flour, divided

• 3 large eggs

• 1-1/2 cups sugar

• 1/4 cup lemon juice

• Additional confectioners' sugar

Directions

• Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.

• Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust.

• Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.

Test Kitchen tipsBottled lemon juice works here, but for the most lemony lemonness, squeeze your own, fresh. Better yet, zest that lemon before squeezing, then add 1 teaspoon of the grated peel to the filling. Line the pan with nonstick foil before baking, and the bars will come out easily when they're done. No cleanup needed! Nutrition Facts 1 bar: 247 calories, 10g fat (6g saturated fat), 62mg cholesterol, 88mg sodium, 37g carbohydrate (26g sugars, 0 fiber), 3g protein.

Butterscotch Toffee Cookies

Ingredients

• 2 large eggs, room temperature

• 1/2 cup canola oil

• 1 package butter pecan cake mix (regular size)

• 1 package (10 to 11 ounces) butterscotch chips

• 1 package (8 ounces) milk chocolate English toffee bits

Directions

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.

• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

Nutrition Facts 1 cookie: 95 calories, 5g fat (3g saturated fat), 10mg cholesterol, 70mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 1g protein.

Caramel Brownies

Ingredients

• 2 cups sugar

• 3/4 cup baking cocoa

• 1 cup canola oil

• 4 large eggs, room temperature

• 1/4 cup 2% milk

• 1-1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 cup semisweet chocolate chips

• 1 cup chopped walnuts, divided

• 1 package (14 ounces) caramels

• 1 can (14 ounces) sweetened condensed milk

Directions

1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts.

2. Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes.

3. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts.

4. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.

5. Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts 1 each: 376 calories, 18g fat (5g saturated fat), 43mg cholesterol, 189mg sodium, 51g carbohydrate (40g sugars, 2g fiber), 6g protein.

Favorite Coconut Cake

Ingredients

• 4 large egg whites

• 3/4 cup butter, softened

• 1-1/2 cups sugar, divided

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• 2-3/4 cups cake flour

• 4 teaspoons baking powder

• 3/4 teaspoon salt

• 1 cup whole milk

• frosting:

• 5 large egg whites

• 1-2/3 cups sugar

• 1 tablespoon water

• 1/2 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• 2-1/2 cups unsweetened coconut flakes

• Colored sprinkles, optional

Directions

1. Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°.

2. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.

3. With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.

4. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

5. For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.

6. Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

Editor's Note Look for unsweetened coconut in the baking or health food section.

Nutrition Facts 1 slice: 400 calories, 16g fat (11g saturated fat), 24mg cholesterol, 341mg sodium, 62g carbohydrate (41g sugars, 2g fiber), 5g protein.

Gluten-Free Peanut Butter Blondies

Ingredients

• 2/3 cup creamy peanut butter

• 1/2 cup packed brown sugar

• 1/4 cup sugar

• 1/4 cup unsweetened applesauce

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup gluten-free all-purpose baking flour

• 1-1/4 teaspoons baking powder

• 1 teaspoon xanthan gum

• 1/4 teaspoon salt

• 1/2 cup semisweet chocolate chips

• 1/4 cup salted peanuts, chopped

Directions

• In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts.

• Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

Test Kitchen TipsYou can cut some of the sugar by making this recipe with natural peanut butter. Dark 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. These desserts are perfect for the devoted peanut butter lover in your life.

Nutrition Facts 1 bar: 176 calories, 9g fat (2g saturated fat), 26mg cholesterol, 142mg sodium, 22g carbohydrate (14g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.