Bake Sale - Warm Deliciousness's comfort food and Crafts for Wednesday and Saturday; Send in email

Send or call in your order today to Justin VanAnderland, Young Adlut, Original Copy Officer Captain or email to edinahomeschool@gmail.com

Proceeds go to our Edina Home School Foundation and is allocated to our Medication Fund, 10% goes to United Way

all tips are welcomed. We serve this week by eaches if you want a whole pie or batch let them know and we can decided a fair price.

Rolls $18.00 per batch

Brownie Cup Cakes $2.75 each

Popovers $4.00

Chocolate Covered Cherry Cookies $2.75 each

Fudgy Irish Layer Mocha Bars $3.75

Red Velvet Pound Cake $5.00 each

Butterscotch Pie with Walnut-Bacon Toffee $ 5.50

RumChata Cheesecake $5.50

Old-Fashioned Carrot Cake with Cream Cheese Frosting $5.00

Buttermilk Pecan Pie $5.75

Chocolate Chai Mini Loaves $ 6.00

Fudgy Mint Cookies $5.00 for 3

Nutella Cinnamon Rolls

ingredients

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

• 1/2 cup warm water (110° to 115°)

• 1/2 cup half-and-half cream (110° to 115°)

• 1/2 cup 2% milk (110° to 115°)

• 2 tablespoons sugar

• 2 tablespoons butter, softened

• 2 tablespoons Nutella

• 1 tablespoon hazelnut flavoring syrup

• 1 teaspoon salt

• 1 teaspoon instant espresso powder

• 3-3/4 to 4-1/4 cups bread flour

• FILLING:

• 1 cup Nutella

• 1/4 cup butter, melted

• 1 tablespoon all-purpose flour

• 1 tablespoon ground cinnamon

• 1 teaspoon hazelnut flavoring syrup

• 1/2 teaspoon instant espresso powder

• GLAZE:

• 1/2 cup confectioners' sugar

• 2 teaspoons butter, softened

• 2 teaspoons buttermilk

• 2 teaspoons hazelnut flavoring syrup

• Chopped hazelnuts, optional

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Directions

• In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

• Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.

• Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight.

• Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes.

• Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

Nutrition Facts 1 roll: 616 calories, 25g fat (9g saturated fat), 35mg cholesterol, 407mg sodium, 89g carbohydrate (37g sugars, 4g fiber), 12g protein.

Brownie Kiss Cupcakes

Ingredients

• 1/3 cup butter, softened

• 1 cup sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 3/4 cup all-purpose flour

• 1/2 cup baking cocoa

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 9 milk chocolate kisses

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Directions

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well.

• Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each.

• Bake at 350° until top of brownie springs back when lightly touched, 20-25 minutes.

Nutrition Facts 1 each: 239 calories, 10g fat (5g saturated fat), 66mg cholesterol, 163mg sodium, 36g carbohydrate (24g sugars, 1g fiber), 4g protein.

Bacon Parmesan Popovers

Ingredients

• 2 large eggs, room temperature

• 1 cup 2% milk

• 1 cup all-purpose flour

• 2 tablespoons grated Parmesan cheese

• 1/4 teaspoon salt

• 3 bacon strips, diced

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• In a large bowl, beat eggs and milk. Combine flour, cheese and salt; add to egg mixture and mix well. Cover and let stand at room temperature for 45 minutes.

• Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Grease cups of a nonstick popover pan well with some of the bacon drippings; set aside. Stir bacon into batter; fill prepared cups two-thirds full.

• Bake 15 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, about 15 minutes longer (do not underbake).

• Run a table knife or small metal spatula around edges of cups to loosen if necessary. Immediately remove popovers from pan; prick with a small sharp knife to allow steam to escape. Serve immediately.

Editor's Note: You may use greased muffin tins instead of a popover pan. Fill every other cup two-thirds full with batter to avoid crowding the popovers; fill remaining cups with water. Bake at 450° for 15 minutes and then at 350° for 10 minutes. Makes: 9 popovers. Nutrition Facts 1 popover: 167 calories, 7g fat (3g saturated fat), 73mg cholesterol, 248mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 7g protein.

Chocolate-Covered Cherry Cookies

Ingredients

• 1/2 cup butter

• 1 cup sugar

• 1 large egg, room temperature

• 1-1/2 teaspoons vanilla extract

• 1-1/2 cups all-purpose flour

• 1/2 cup baking cocoa

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 48 maraschino cherries, blotted dry

• FROSTING:

• 1 cup semisweet chocolate chips

• 1/2 cup sweetened condensed milk

• 1 to 3 teaspoons maraschino cherry juice

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• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push 1 cherry halfway into each ball.

• For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth.

• Bake at 350° for 10-12 minutes. Spoon 1 teaspoon frosting over each cherry while the cookie is still warm. Cool on wire racks.

Nutrition Facts 1 cookie: 89 calories, 3g fat (2g saturated fat), 10mg cholesterol, 43mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 1g protein.

Fudgy Layered Irish Mocha Brownies

Ingredients

• 2/3 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/3 cup butter

• 6 tablespoons baking cocoa

• 2 tablespoons canola oil

• 1/2 teaspoon instant coffee granules

• 1 cup sugar

• 2 large eggs, room temperature, beaten

• 1 teaspoon vanilla extract

• FROSTING:

• 2 cups confectioners' sugar

• 1/4 cup butter, softened

• 3 tablespoons Irish cream liqueur

• GANACHE TOPPING:

• 1 cup semisweet chocolate chips

• 3 tablespoons Irish cream liqueur

• 2 tablespoons heavy whipping cream

• 1/2 teaspoon instant coffee granules

Directions

• Preheat oven to 350°. Sift together flour, baking powder and salt; set aside. In a small saucepan over low heat, melt butter. Remove from heat; stir in cocoa, oil and instant coffee granules. Cool slightly; stir in sugar and beaten eggs. Gradually add flour mixture and vanilla; mix well. Spread batter into a greased 8-in. square pan; bake until center is set (do not overbake), about 25 minutes. Cool in pan on wire rack.

• For frosting, whisk together confectioners' sugar and butter (mixture will be lumpy). Gradually whisk in Irish cream liqueur; beat until smooth. Spread over slightly warm brownies. Refrigerate until frosting is set, about 1 hour.

• Meanwhile, prepare ganache: Combine all ingredients and microwave on high for 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly until ganache reaches a spreading consistency. Spread over frosting. Refrigerate until set, 45-60 minutes.

Nutrition Facts 1 brownie: 295 calories, 14g fat (7g saturated fat), 43mg cholesterol, 116mg sodium, 41g carbohydrate (34g sugars, 1g fiber), 2g protein.

Red Velvet Pound Cake

Ingredients

• 1 cup butter, softened

• 1/2 cup shortening

• 3 cups sugar

• 6 large eggs, room temperature

• 2 bottles (1 ounce each) red food coloring

• 1 teaspoon lemon extract

• 1 teaspoon vanilla extract

• 3-1/4 cups all-purpose flour

• 1 tablespoon baking cocoa

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup 2% milk

• ICING:

• 1 package (8 ounces) cream cheese, softened

• 1/4 cup butter or margarine, softened

• 1/2 teaspoon vanilla extract

• 3-3/4 cups confectioners' sugar

• 1/2 cup chopped pecans, toasted

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Directions

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.

• In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.

• Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.

• For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in the refrigerator.

Nutrition Facts 1 slice: 639 calories, 30g fat (14g saturated fat), 123mg cholesterol, 281mg sodium, 87g carbohydrate (67g sugars, 1g fiber), 7g protein.

Butterscotch Pie with Walnut-Bacon Toffee

Ingredients

• 1-1/2 cups all-purpose flour

• 1-3/4 teaspoons sugar

• 1/4 teaspoon salt

• 2/3 cup cold unsalted butter, cubed

• 5 to 6 tablespoons ice water

• BACON TOFFEE:

• 1/2 teaspoon unsalted butter

• 2 cups sugar

• Dash salt

• 2 cups unsalted butter, cubed

• 2 cups chopped walnuts, toasted

• 1/2 pound bacon strips, cooked and crumbled

• 1/4 teaspoon vanilla extract

• FILLING:

• 3 large egg yolks

• 1-1/2 cups packed brown sugar

• 1/3 cup all-purpose flour

• Dash salt

• 1 cup 2% milk

• 1/3 cup unsalted butter, cubed

• 1 teaspoon vanilla extract

• Sweetened whipped cream

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Directions

• For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

• For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use.

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

• Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

• For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat.

• Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth.

• Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

RumChata Cheesecake

Drizzle Chocolate, Toffee, Carmel, Strawberry over it to dazzle it up a bit!

Ingredients

• 1 package (10 ounces) shortbread cookies, finely crushed

• 4 tablespoons butter, melted

• 4 packages (8 ounces each) cream cheese, softened

• 1 cup sugar

• 3/4 cup vanilla Greek yogurt

• 3/4 cup RumChata liqueur

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature

• 1 carton (16 ounces) frozen whipped topping, thawed

• Ground cinnamon, optional

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• Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan.

• Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

• Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

• Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

Nutrition Facts 1 slice: 657 calories, 47g fat (28g saturated fat), 166mg cholesterol, 396mg sodium, 47g carbohydrate (35g sugars, 1g fiber), 9g protein.

Old-Fashioned Carrot Cake with Cream Cheese Frosting

Ingredients

• 4 large eggs

• 2 cups sugar

• 1 cup canola oil

• 2 cups all-purpose flour

• 2 to 3 teaspoons ground cinnamon

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 2 cups grated carrots

• FROSTING:

• 1/2 cup butter, softened

• 3 ounces cream cheese, softened

• 1 teaspoon vanilla extract

• 3-3/4 cups confectioners' sugar

• 2 to 3 tablespoons 2% milk

• 1 cup chopped walnuts, optional

• Orange and green food coloring, optional

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• In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.

• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

• For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting.

• Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot.

• Store cake in the refrigerator.

Carrot Cake Tips What's the trick to a moist cake? Cakes made with oil tend to retain more moisture than cakes made with butter or shortening. Ingredients such as sour cream or buttermilk are also key ingredients to a moist carrot cake because they contain acids that tenderize the developing gluten in the flour.What is a good substitute for cream cheese frosting? Instead of cream cheese frosting, use a traditional buttercream frosting or try your hand at Swiss meringue buttercream frosting.What's the best oil for carrot cake? Canola oil is best for this cake because it has a nice, neutral flavor which doesn’t interfere or clash with any of the other flavors going on in the cake. If you prefer a butter-based carrot cake, check out our recipe for three-layered carrot cake. To convert oil measurements to butter, the general rule is 1 cup butter to ¾ cup oil.How do I make the frosting less sweet? To keep the frosting from becoming too sweet, cut back on the confectioners’ sugar slightly (a few tablespoons may be enough to make a difference). As you prepare the frosting, add a little sugar at a time and taste as you go. Also, you could add a teaspoon of lemon juice to the frosting because the acidity in the juice counters the sweetness of the sugar. If the frosting still seems too sweet, simply decrease the amount you use on your cake.How do I prevent my frosting from getting runny? Because it is made in a mixer, cream cheese frosting can become runny if overmixed. Mix just until all of the confectioners’ sugar has been incorporated, and you have whipped in some air for stability. To thicken your frosting, pop the bowl in the refrigerator for 5-10 minutes. This will allow the butter and cream cheese to firm up a bit more. Nutrition Facts 1 slice: 531 calories, 28g fat (7g saturated fat), 67mg cholesterol, 203mg sodium, 68g carbohydrate (54g sugars, 1g fiber), 5g protein.

Buttermilk Pecan Pie

• 8 servings

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Ingredients

• 1/2 cup butter, softened

• 2 cups sugar

• 5 large eggs

• 2 tablespoons all-purpose flour

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 1 cup chopped pecans

• 1 unbaked pastry shell (10 inches)

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• In a bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into the pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Store in the refrigerator.

Test Kitchen TipsKeep your kitchen stocked and become a dough pro with these essential pastry tools. Nutrition Facts 1 piece: 585 calories, 32g fat (12g saturated fat), 170mg cholesterol, 288mg sodium, 69g carbohydrate (52g sugars, 1g fiber), 8g protein.

Chocolate Chai Mini Loaves

Ingredients

• 2 ounces semisweet chocolate, chopped

• 1/2 cup water

• 1/2 cup butter, softened

• 1 cup packed brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 3 tablespoons chai tea latte mix

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup sour cream

• FROSTING:

• 1 cup confectioners' sugar

• 1 tablespoon butter, softened

• 1 tablespoon chai tea latte mix

• 1/2 teaspoon vanilla extract

• 4 to 5 teaspoons whole milk

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Directions

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.

• Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.

• Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

• For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

Health Tip: Skip the frosting and dust the top of these loaves with confectioners’ sugar to cut calories by almost 20 percent.

Nutrition Facts 1 slice: 208 calories, 9g fat (5g saturated fat), 43mg cholesterol, 206mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 3g protein.

Fudgy Mint Cookies

• about 3 dozen

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Ingredients

• 1 package devil's food cake mix (regular size)

• 1/2 cup butter, softened

• 2 large eggs, room temperature

• 1 tablespoon water

• 2 tablespoons confectioners' sugar

• 2 packages (5 ounces each) chocolate-covered thin mint candies

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 375°. In a large bowl, mix cake mix, butter, eggs and water to form a soft dough. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.

• Bake until set, 8-10 minutes. Immediately press a mint into center of each cookie. Cool on pans 2 minutes. Remove from pans to wire racks to cool.

Nutrition Facts 1 cookie: 102 calories, 4g fat (2g saturated fat), 17mg cholesterol, 129mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 1g protein.