Bake Goods and Treats with Arts and Crafts at your finger tips we welcome you in the new year! ococs

Treats from Taste of Home collection that I picked out of 100 recipes: here is the link to request items not listed:

Price will be determined at order of sale.

https://www.tasteofhome.com/collection/recipes-to-relax-and-destress/

$25.00 per 12 Pennsylvania Dutch Potato Doughnuts

$25.00 per 12 Chocolate Chip Muffins

$25.00 per 12 Mini Blueberry Tarts

$35.00 per Cake Three-Layer Chocolate Ganache Cake

$25.00 per 24 Cookie Sticks

$35.00 per Carrot Sheet Cake

$30.00 per 24 Chewy Salted Peanut Bars

$35.00 per 24 Overnight Cinnamon Rolls

$30.00 per 24 Monster Cookies

$30.00 per 24 Chocolate Salted Caramel Bars

$35.00 per 24 Chocolate Chip Cream Cheese Bars

$35.00 per Lemon Lover’s Pound Cake

$35.00 per 24 Tiramisu Cookies

Pennsylvania Dutch Potato Doughnuts

Ingredients

• 2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)

• 1 cup whole milk

• 3 large eggs, lightly beaten

• 2 tablespoons butter, melted

• 2 cups sugar

• 2 tablespoons baking powder

• 5 to 6 cups all-purpose flour

• Oil for deep-fat frying

• GLAZE:

• 2 cups confectioners' sugar

• 5 tablespoons half-and-half cream

• 1/2 teaspoon vanilla extract

• Optional: Food coloring and sprinkles

Buy IngredientsPowered by Chicory Directions

• In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour.

• Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter.

• In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.

• In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

Nutrition Facts 1 doughnut: 163 calories, 6g fat (1g saturated fat), 14mg cholesterol, 74mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 2g protein.

Chocolate Chip Muffins

Ingredients

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 3/4 cup 2% milk

• 1/3 cup vegetable oil

• 3/4 cup miniature semisweet chocolate chips

Directions

1. Preheat oven to 400°. In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

Nutrition Facts 1 each: 229 calories, 10g fat (3g saturated fat), 20mg cholesterol, 213mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.

Mini Blueberry Tarts

Ingredients

• 2 cups fresh blueberries

• 1/3 cup sugar

• 4 teaspoons cornstarch

• 2 sheets refrigerated pie crust

• 1 large egg yolk, lightly beaten Directions
  

• Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.

• On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.

• Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.

Nutrition Facts 1 mini tart: 383 calories, 18g fat (8g saturated fat), 43mg cholesterol, 249mg sodium, 52g carbohydrate (18g sugars, 1g fiber), 3g protein.

Three-Layer Chocolate Ganache Cake

Ingredients

• 4 cups all-purpose flour

• 2-1/4 cups sugar

• 3/4 cup baking cocoa

• 4 teaspoons baking soda

• 2-1/4 cups mayonnaise

• 2-1/4 cups brewed coffee, cold

• 1-1/2 teaspoons vanilla extract

• FILLING:

• 1 cup sugar

• 2 tablespoons cornstarch

• 1 cup 2% milk

• 2 teaspoons vanilla extract

• 1 cup butter, softened

• 3/4 cup miniature semisweet chocolate chips

• GANACHE:

• 8 ounces semisweet chocolate, chopped

• 2 cups heavy whipping cream

• 1 teaspoon vanilla extract

• GLAZE:

• 8 ounces semisweet chocolate, chopped

• 3/4 cup heavy whipping cream

• 1/4 cup butter, cubed

Directions

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper. In a large bowl, whisk flour, sugar, cocoa and baking soda. Beat in mayonnaise, coffee and vanilla. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

• For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; stir in vanilla. Cool completely. In a large bowl, cream butter. Gradually beat in cooled mixture. Stir in chocolate chips.

• For ganache, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat ganache just until soft peaks form, 15-30 seconds (do not overbeat).

• Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ganache. In a microwave-safe bowl, combine chocolate, cream and butter. Microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Cool slightly, stirring occasionally. Drizzle over cake, allowing some to flow over sides. Refrigerate at least 2 hours before serving.

Test Kitchen tipTo create the unique "naked cake" look on the outside of the cake, spread a layer of frosting around the outside thin enough to leave the layers exposed. Save the leftover ganache for another use, such as a dip for strawberries. Nutrition Facts 1 slice: 970 calories, 65g fat (30g saturated fat), 88mg cholesterol, 607mg sodium, 81g carbohydrate (53g sugars, 3g fiber), 8g protein.

Cookie Sticks

Ingredients

• 1/2 cup canola oil

• 1/2 cup sugar

• 1/2 cup packed brown sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup semisweet chocolate chips

• 1/2 cup chopped walnuts, optional

Directions

• In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half.

• On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly.

• Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.

Nutrition Facts 1 cookie: 93 calories, 5g fat (1g saturated fat), 6mg cholesterol, 54mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Carrot Sheet Cake

Ingredients

• 4 large eggs, room temperature

• 1 cup canola oil

• 2 cups sugar

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/4 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 3 cups shredded carrots

• 2/3 cup chopped walnuts

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 1 teaspoon vanilla extract

• 4 cups confectioners' sugar

• 2/3 cup chopped walnuts

Directions

• Preheat oven to 350°. In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. Stir in carrots and walnuts. Pour into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on a wire rack.

• For frosting, beat cream cheese, butter and vanilla in a bowl until smooth; beat in sugar. Spread over cake. Sprinkle with nuts. Decorate as desired.

Test Kitchen TipsFor a clean cake release, use our recommended method for greasing a cake pan. Use an offset spatula to get smooth, professional-looking frosting. Frosted cake may be frozen. Nutrition Facts 1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.

Chewy Salted Peanut Bars

Ingredients

• 1-1/2 cups all-purpose flour

• 3/4 cup packed brown sugar

• 1/2 cup cold butter, cubed

• 2 cups lightly salted dry roasted peanuts

• 1 cup butterscotch chips

• 1/2 cup light corn syrup

• 2 tablespoons butter

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust.

• In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

Nutrition Facts 1 bar: 239 calories, 13g fat (7g saturated fat), 13mg cholesterol, 145mg sodium, 27g carbohydrate (9g sugars, 1g fiber), 4g protein.

Overnight Cinnamon Rolls

Ingredients

• 2 packages (1/4 ounce each) active dry yeast

• 1-1/2 cups warm water (110° to 115°)

• 2 large eggs, room temperature

• 1/2 cup butter, softened

• 1/2 cup sugar

• 2 teaspoons salt

• 5-3/4 to 6-1/4 cups all-purpose flour

• CINNAMON FILLING:

• 1 cup packed brown sugar

• 4 teaspoons ground cinnamon

• 1/2 cup softened butter, divided

• GLAZE:

• 2 cups confectioners' sugar

• 1/4 cup half-and-half cream

• 2 teaspoons vanilla extractADVERTISEMENT

Directions

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover; refrigerate overnight.

• In a small bowl, mix brown sugar and cinnamon. Turn dough onto a floured surface; divide dough in half. Roll 1 portion into an 18x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.

• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Repeat with remaining dough and filling.

• Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.

• Bake 20-25 minutes or until lightly browned. In a small bowl, mix confectioners' sugar, cream and vanilla; spread over warm rolls.

Dark Chocolate Filling: Finely grate one 4-oz. bittersweet chocolate baking bar; gently stir in 1/2 cup sugar, 2 Tbsp. baking cocoa and 1/2 tsp. ground cinnamon. Sprinkle over butter in place of brown sugar-cinnamon mixture. Orange-Spice Filling: Mix 1 cup packed brown sugar, 2 Tbsp. grated orange peel, 2 tsp. ground cinnamon, 1 tsp. ground ginger and 1/2 tsp. each ground cardamom, ground cloves and ground allspice until blended. Sprinkle over butter in place of brown sugar-cinnamon mixture. Test Kitchen TipsUnwaxed unflavored dental floss can be used to cut these rolls. Loop a 10-inch piece around the log of dough and pull taut until the floss cuts through the dough. Customizing these rolls is a breeze when you tweak the glaze ingredients. Try swapping maple or almond extract for the vanilla or adding a teaspoon of citrus zest.

Nutrition Facts 1 roll: 278 calories, 9g fat (5g saturated fat), 39mg cholesterol, 262mg sodium, 47g carbohydrate (23g sugars, 1g fiber), 4g protein.

Monster Cookies

Ingredients

• 1 cup peanut butter

• 1/2 cup butter, softened

• 1-1/4 cups packed brown sugar

• 1 cup sugar

• 3 large eggs, room temperature

• 2 teaspoons baking soda

• 1 teaspoon vanilla extract

• 4 cups quick-cooking oats

• 1 cup M&M's

• 1 cup butterscotch chips

• 1 cup salted peanuts

• 2 cups all-purpose flour

Directions

1. In a large bowl, cream peanut butter, butter and sugars. Add eggs, 1 at a time, beating well after each addition. Add baking soda and vanilla. Add oats, M&M's, butterscotch chips and peanuts; let stand for 10 minutes. Stir in flour (the dough will be crumbly).

2. Shape by 1/4 cupfuls into balls. Place on greased baking sheets, about 9 cookies on each sheet. Gently flatten cookies. Bake at 325° for 15-18 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts 1 cookie: 318 calories, 15g fat (6g saturated fat), 28mg cholesterol, 180mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 7g protein.

Chocolate Salted Caramel Bars

Ingredients

• 2 cups butter, softened

• 1-1/2 cups confectioners' sugar

• 1 cup sugar

• 6 teaspoons vanilla extract

• 4 cups all-purpose flour

• 1 package (14 ounces) caramels

• 1/3 cup heavy whipping cream

• 1 teaspoon kosher salt

• 1 package (12 ounces) dark chocolate chips

Directions

• Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes.

• Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.

Nutrition Facts 1 bar: 334 calories, 18g fat (11g saturated fat), 37mg cholesterol, 199mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

Chocolate Chip Cream Cheese Bars

Ingredients

• 1 package German chocolate cake mix (regular size)

• 1/3 cup canola oil

• 1 large egg

• FILLING:

• 1 package (8 ounces) reduced-fat cream cheese

• 1/3 cup sugar

• 1 large egg, lightly beaten

• 1 cup miniature semisweet chocolate chips

Directions

• Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes.

• For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping.

• Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

Nutrition Facts 1 bar: 187 calories, 9g fat (3g saturated fat), 24mg cholesterol, 207mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Lemon Lover’s Pound Cake

Ingredients

• 1 cup butter, softened

• 3 cups sugar

• 6 large eggs, room temperature

• 5 tablespoons lemon juice

• 1 tablespoon grated lemon zest

• 1 teaspoon lemon extract

• 3 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1-1/4 cups sour cream

• icing:

• 1/4 cup sour cream, room temperature

• 2 tablespoons butter, softened

• 2-1/2 cups confectioners' sugar

• 2 to 3 tablespoons lemon juice

• 2 teaspoons grated lemon zest

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

TEST KITCHEN TIP For the glaze, you can add more confectioners' sugar or lemon juice to get just the right consistency.

Tiramisu Cookies

Ingredients

• 1 cup butter, softened

• 3/4 cup sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon rum extract

• 2-1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• FILLING:

• 1 carton (8 ounces) mascarpone cheese

• 1/4 cup butter, softened

• 2 teaspoons instant coffee granules

• 1 teaspoon vanilla extract

• 3 cups confectioners' sugar

• Baking cocoa

Directions

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

• Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely.

• For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half of the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.

Nutrition Facts 1 sandwich cookie: 344 calories, 19g fat (11g saturated fat), 70mg cholesterol, 176mg sodium, 40g carbohydrate (28g sugars, 0 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.