Sweet Treats and Crafts for your Thursday / Sunday Pick up

To order call or email Justin VanAnderland, Young Adult, Original Copy Officer Captain at edinahomeschool@gmail.com we look forward to serving you with our smiles and hearts full of love.

The List:

$35.00 White Chocolate-Strawberry Tiramisu

$30.00 Pineapple Coconut Cake

$35.00 Lemon Ladyfinger Dessert

$35.00 Oreo Cupcakes with Cookies and Cream Frosting

$35.00 Cream-Filled Pumpkin Cupcakes

$35.00 Pink Velvet Cupcakes

$35.00 Vanilla Cake with Vanilla Buttercream Frosting

$35.00 Vanilla Bean Cake with White Chocolate Ganache

$35.00 Raspberry Fudge Torte

$35.00 Chocolate Carrot Cake

$25.00 Caramel Apple Muffins

$25.00 Apple Streusel Muffins

White Chocolate-Strawberry Tiramisu

Ingredients

• 2 cups heavy whipping cream

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup (4 ounces) mascarpone cheese

• 9 ounces white baking chocolate, melted and cooled

• 1 cup confectioners' sugar, divided

• 1 teaspoon vanilla extract

• 2 packages (3 ounces each) ladyfingers, split

• 2/3 cup orange juice

• 4 cups sliced fresh strawberries

• Chocolate syrup, optional

Buy IngredientsPowered by Chicory Directions

• In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups whipped cream.

• Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.

• Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

Nutrition Facts 1 piece (calculated without syrup): 404 calories, 30g fat (18g saturated fat), 103mg cholesterol, 169mg sodium, 33g carbohydrate (27g sugars, 1g fiber), 5g protein

Pineapple Coconut Cake

Ingredients

• 5 large eggs, separated

• 1 can (20 ounces) crushed pineapple

• 1-1/2 cups all-purpose flour

• 2-1/2 teaspoons baking powder

• 1-1/4 cups sugar, divided

• 1/4 cup butter, melted

• 2 teaspoons coconut extract

• 1 teaspoon vanilla extract

• MOUSSE:

• 4 cups heavy whipping cream

• 1-1/2 cups confectioners' sugar, divided

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

• 5 cups sweetened shredded coconut, divided

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.

• Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts and 1/2 cup reserved juice. Add dry ingredients; beat until well blended.

• Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

• Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely.

• In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple and remaining confectioners' sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

• Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.

Nutrition Facts 1 piece: 899 calories, 62g fat (42g saturated fat), 248mg cholesterol, 388mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 10g protein.

Ingredients

• 2 packages (3 ounces each) ladyfingers, split

• 3 cups heavy whipping cream

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup lemon curd

• 2/3 cup confectioners' sugar

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Directions

• Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside.

• In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.

Nutrition Facts 1 slice: 396 calories, 31g fat (19g saturated fat), 144mg cholesterol, 109mg sodium, 27g carbohydrate (15g sugars, 0 fiber), 4g protein.

Lemon Ladyfinger Dessert

Ingredients

• 2 packages (3 ounces each) ladyfingers, split

• 3 cups heavy whipping cream

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup lemon curd

• 2/3 cup confectioners' sugar

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Directions

• Set aside 5 ladyfingers; line the sides and bottom of a lightly greased 9-in. springform pan with remaining ladyfingers. In a large bowl, beat cream until stiff peaks form; set aside.

• In another large bowl, beat cream cheese and curd until smooth; add sugar. Beat on medium for 1 minute. Fold in whipped cream. Spread half of cream cheese mixture into prepared pan. Arrange reserved ladyfingers in a spoke pattern over top. Spread with remaining cream cheese mixture. Cover and chill overnight.

Nutrition Facts 1 slice: 396 calories, 31g fat (19g saturated fat), 144mg cholesterol, 109mg sodium, 27g carbohydrate (15g sugars, 0 fiber), 4g protein.

Oreo Cupcakes with Cookies and Cream Frosting

Ingredients

• 2/3 cup butter, softened

• 1-3/4 cups sugar

• 2 large eggs, room temperature

• 1-1/2 teaspoons vanilla extract

• 2-1/2 cups all-purpose flour

• 2-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1-1/4 cups 2% milk

• 2 cups coarsely crushed Oreo cookies

• FROSTING:

• 1 cup butter, softened

• 3 cups confectioners' sugar

• 2 tablespoons 2% milk

• 1 teaspoon vanilla extract

• 1-1/2 cups finely crushed Oreo cookie crumbs

• Optional: Additional Oreo cookie crumbs and mini Oreo cookies

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Line 24 muffin cups with paper liners.

• 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. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies.

• Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

• In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

Nutrition Facts 1 cupcake: 411 calories, 19g fat (10g saturated fat), 51mg cholesterol, 346mg sodium, 58g carbohydrate (40g sugars, 2g fiber), 4g protein.

Cream-Filled Pumpkin Cupcakes

Ingredients

• 2 cups sugar

• 3/4 cup canola oil

• 1 can (15 ounces) pumpkin

• 4 large eggs, room temperature

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• FILLING:

• 1 tablespoon cornstarch

• 1 cup whole milk

• 1/2 cup shortening

• 1/4 cup butter, softened

• 2-3/4 cups confectioners' sugar

• 1/2 teaspoon vanilla extract, optional

• Whole cloves, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended.

• Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

• For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature.

• In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes.

• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.

Nutrition Facts 1 cupcake: 397 calories, 19g fat (4g saturated fat), 49mg cholesterol, 342mg sodium, 54g carbohydrate (42g sugars, 1g fiber), 4g protein.

Pink Velvet Cupcakes

Ingredients

• 1 cup butter, softened

• 1-1/4 cups sugar

• 1/8 teaspoon pink paste food coloring

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup buttermilk

• WHITE CHOCOLATE GANACHE:

• 2 cups white baking chips

• 1/2 cup heavy whipping cream

• 1 tablespoon butter

• Pink coarse sugar and sugar pearls

Directions

• In a large bowl, cream the butter, sugar and food coloring until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

• Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

• Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.

• Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Top cupcakes with coarse sugar and sugar pearls. Store in the refrigerator.

Test Kitchen TipsMake some of these with blue food coloring and blue sugar, and you have ideal baby shower treats. For super silky-smooth ganache, pour hot cream over chips; wait for a minute or two, then whisk. Chopped white baking chocolate also works in the frosting. Nutrition Facts 1 each: 266 calories, 15g fat (9g saturated fat), 57mg cholesterol, 154mg sodium, 29g carbohydrate (20g sugars, 0 fiber), 3g protein.

Vanilla Cake with Vanilla Buttercream Frosting

Ingredients

• 3/4 cup unsalted butter, softened

• 1-1/2 cups sugar

• 3 large eggs, room temperature

• 1-1/2 teaspoons vanilla extract

• 2-1/3 cups cake flour

• 2-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup whole milk

• FROSTING:

• 1 cup unsalted butter, softened

• 3 teaspoons clear vanilla extract

• 2-1/2 cups confectioners' sugar

• Colored sprinkles or nonpareils

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Directions

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper.

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.

• Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

• For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles if desired.

Nutrition Facts 1 slice: 420 calories, 22g fat (13g saturated fat), 89mg cholesterol, 171mg sodium, 54g carbohydrate (38g sugars, 0 fiber), 3g protein.

Vanilla Bean Cake with White Chocolate Ganache

Ingredients

• 6 large eggs

• 1 cup unsalted butter, softened

• 1-3/4 cups sugar, divided

• 2 teaspoons vanilla extract

• 1 vanilla bean

• 3 cups cake flour

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup whole milk

• WHITE CHOCOLATE GANACHE:

• 12 ounces white baking chocolate, finely chopped

• 1/2 cup heavy whipping cream

• SWISS BUTTERCREAM:

• 1 cup sugar

• 1/2 teaspoon cream of tartar

• 4 large egg whites

• 1 cup unsalted butter, softened

• 7 tablespoons shortening

• 1 teaspoon vanilla extract

• FILLING:

• 1/3 cup apricot preserves

• 1 cup sliced fresh strawberries

• GARNISH:

• Additional sliced fresh strawberries

Directions

• Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside.

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

• In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans.

• Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes.

• For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture.

• Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl.

• In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute.

• Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Nutrition Facts 1 slice: 680 calories, 41g fat (23g saturated fat), 156mg cholesterol, 227mg sodium, 72g carbohydrate (50g sugars, 1g fiber), 8g protein.

Raspberry Fudge Torte

Ingredients

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

• 1 cup sour cream

• 3/4 cup water

• 3 large eggs, room temperature

• 1/3 cup canola oil

• 1 teaspoon vanilla extract

• 1 cup miniature semisweet chocolate chips

• GANACHE:

• 1 cup semisweet chocolate chips

• 1/2 cup heavy whipping cream

• 1 tablespoon butter

• RASPBERRY CREAM:

• 1 package (10 ounces) frozen sweetened raspberries, thawed

• 3 tablespoons sugar

• 4 teaspoons cornstarch

• 1/2 cup heavy whipping cream, whipped

• Fresh raspberries, mint and confectioners' sugar, optional

Directions

• In a large bowl, combine the cake mix, sour cream, water, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in miniature chips.

• Pour into three greased and floured 9-in. round baking pans. 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 pans to wire racks to cool completely.

• For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Chill until mixture reaches spreading consistency, stirring occasionally.

• For raspberry cream, mash and strain raspberries, reserving juice; discard seeds. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil, cook and stir over low heat for 1-2 minutes or until thickened. Place in a bowl; chill for 30 minutes. Fold in whipped cream.

• Place 1 cake layer on a serving plate; spread with half of the ganache. Top with second cake layer and the raspberry cream. Top with remaining cake layer; spread with remaining ganache. Store in the refrigerator. If desired, top with raspberries, mint and confectioners' sugar.

Nutrition Facts 1 piece: 544 calories, 31g fat (15g saturated fat), 95mg cholesterol, 377mg sodium, 62g carbohydrate (43g sugars, 4g fiber), 6g protein

Chocolate Carrot Cake

Ingredients

• 3 cups finely shredded carrots

• 2 cups sugar

• 1-1/4 cups canola oil

• 4 large eggs, room temperature

• 2 cups all-purpose flour

• 1/2 cup baking cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• FROSTING:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 3-3/4 cups confectioners' sugar

• 1/4 cup baking cocoa

• 3 teaspoons vanilla extract

• 1/4 cup chopped walnuts

• 1/4 cup semisweet chocolate chips

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Directions

• Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.

• Pour into prepared pans. 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 pans to wire racks to cool completely.

• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth.

• Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

Nutrition Facts 1 piece: 578 calories, 31g fat (10g saturated fat), 84mg cholesterol, 276mg sodium, 72g carbohydrate (54g sugars, 2g fiber), 6g protein.

Caramel Apple Muffins

Ingredients

• 2 cups all-purpose flour

• 3/4 cup sugar

• 2 teaspoons baking powder

• 2-1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 1 large egg, room temperature

• 1 cup 2% milk

• 1/4 cup butter, melted

• 2 teaspoons vanilla extract

• 1/2 cup chopped peeled tart apple

• 12 caramels, chopped

• TOPPING:

• 1/2 cup packed brown sugar

• 1/4 cup quick-cooking oats

• 3 tablespoons butter, melted

• 1 teaspoon ground cinnamon

Directions

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.

• Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.

• Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts 1 muffin: 245 calories, 8g fat (4g saturated fat), 33mg cholesterol, 219mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 4g protein

Apple Streusel Muffins

Ingredients

• 2 cups all-purpose flour

• 1 cup sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs, room temperature

• 1/2 cup butter, melted

• 1-1/4 teaspoons vanilla extract

• 1-1/2 cups peeled chopped tart apples

• STREUSEL TOPPING:

• 1/3 cup packed brown sugar

• 1 tablespoon all-purpose flour

• 1/8 teaspoon ground cinnamon

• 1 tablespoon cold butter

• GLAZE:

• 3/4 cup confectioners' sugar

• 2 to 3 teaspoons 2% milk

• 1 teaspoon butter, melted

• 1/8 teaspoon vanilla extract

• Dash salt

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples.

• Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.

• Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.

Nutrition Facts 1 muffin: 295 calories, 10g fat (6g saturated fat), 55mg cholesterol, 398mg sodium, 49g carbohydrate (32g sugars, 1g fiber), 3g protein.