The Entrepreneur Stand Baked Goods for sale
- Katherine Victoria Vananderland
- Apr 5, 2021
- 11 min read
Today, we have an array of items may they find you happiness and healing. We are so thankful for your contributions to us we use the money towards our medicine and are happy with your generosity of tips. I pulled recipes from a few sources with in taste of home; enjoy them with family or solo. Make your order today at edinahomeschool@gmail.com
$30.00 Strawberry Jam Cake
$30.00 Lemon Dream Cheesecake
$25.00 Tropical Coconut Pie
$20.00 Rhubarb Streusel Muffins
$20.00 Cake Mix Brownies
$25.00 Pink Velvet Cupcakes
$25.00 Chocolate Caramel Cookies
$30.00 Buckeye Pie
$20.00 Pecan Sandies Cookies
$20.00 Butterscotch Toffee Cookies
Ingredients
1 cup butter, softened
1-3/4 cups sugar
5 large egg whites, room temperature
2 cups pureed strawberries
1/2 cup sour cream
1 teaspoon strawberry extract
3 cups cake flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-1/4 cups confectioners' sugar
1/4 cup pureed strawberries
1/2 teaspoon strawberry extract
Red food coloring, optional
1 cup seedless strawberry jam, divided
Sliced fresh strawberries, optional
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Directions
Grease and flour three 9-in. round baking pans; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans.
Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. 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. Add the confectioners’ sugar, strawberries, extract and, if desired, food coloring; beat until smooth.
Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with sliced strawberries if desired.
Nutrition Facts 1 slice: 706 calories, 28g fat (17g saturated fat), 78mg cholesterol, 377mg sodium, 110g carbohydrate (79g sugars, 1g fiber), 7g protein.
Ingredients
2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten
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Directions
Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet.
Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.
Nutrition Facts 1 slice: 396 calories, 29g fat (18g saturated fat), 150mg cholesterol, 286mg sodium, 27g carbohydrate (19g sugars, 0 fiber), 7g protein.
Ingredients
2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
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Directions
In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside.
Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool.
Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts 1 slice: 347 calories, 18g fat (13g saturated fat), 28mg cholesterol, 191mg sodium, 47g carbohydrate (34g sugars, 2g fiber), 2g protein.
Ingredients
1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1 cup 60% cacao bittersweet chocolate baking chips, melted
1/2 cup baking cocoa
1/4 cup half-and-half cream
1 tablespoon all-purpose flour
5 large eggs, room temperature, lightly beaten
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
TOPPING:
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans
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Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan.
In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.
Nutrition Facts 1 slice: 610 calories, 40g fat (23g saturated fat), 170mg cholesterol, 259mg sodium, 52g carbohydrate (41g sugars, 2g fiber), 9g protein.
Ingredients
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter
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Directions
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts 1 muffin: 238 calories, 11g fat (5g saturated fat), 36mg cholesterol, 149mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.
Ingredients
1 package chocolate cake mix (regular size)
3/4 cup butter, melted
1 can (5 ounces) evaporated milk, divided
1 package (11 ounces) Kraft caramel bits
1 cup semisweet chocolate chips
1 package yellow cake mix (regular size)
1 large egg, room temperature
1/2 cup plus 1 tablespoon butter, softened, divided
1 can (14 ounces) sweetened condensed milk
1 package (11-1/2 ounces) milk chocolate chips
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Directions
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment; grease paper. In a large bowl, beat chocolate cake mix, melted butter and 1/3 cup evaporated milk until blended; batter will be thick. Reserve 1/4 cup batter for topping. Spread remaining batter into prepared pan. Bake 6 minutes. Meanwhile, in a microwave, melt caramel bits and remaining 1/3 cup evaporated milk; stir until smooth. Sprinkle hot chocolate crust with semisweet chips; pour caramel mixture over top. Set aside. In another large bowl, beat yellow cake mix, egg and 1/2 cup softened butter until combined; batter will be thick. Reserve half for topping. Crumble remaining mixture over caramel layer. Bake 6 minutes.In a microwave, melt sweetened condensed milk, milk chocolate chips and the remaining 1 tablespoon softened butter; stir until smooth. Pour over yellow cake layer. Sprinkle with reserved yellow and chocolate cake batters. Bake until top is golden brown, 20-25 minutes. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts 1 brownie: 272 calories, 13g fat (8g saturated fat), 27mg cholesterol, 260mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 3g protein.
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
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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.
Ingredients
1 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
1 package (13 ounces) Rolo candies
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Directions
In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans.
Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway.
Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts 1 cookie: 121 calories, 6g fat (3g saturated fat), 15mg cholesterol, 60mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.
Ingredients
Crust:
1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Ganache:
1/3 cup semisweet chocolate chips
2 tablespoons half-and-half cream
2 tablespoons chopped salted peanuts
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Directions
Preheat oven to 350°. In a small bowl, combine crumbs, sugar and butter. Firmly press mixture onto bottom and up the sides of 9-in. pie plate. Bake until set, about 10-12 minutes; cool completely.
In a large bowl, beat cream cheese until very smooth. Beat in peanut butter, sugar and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Do not over-beat. Gently fold whipped cream into peanut butter mixture until fully incorporated. Pour into crust and spread evenly.
Place chocolate chips and half-and-half in a medium microwave-safe bowl. Microwave on high for 30 seconds; stir. Repeat until chocolate has melted and very smooth; do not over heat or chocolate may burn. Cool slightly.
Spread ganache over the peanut butter filling, leaving a 1-inch border of peanut butter filling uncovered around edge of pie. Sprinkle with chopped peanuts. Chill for several hours before serving.
Nutrition Facts 1 slice: 559 calories, 41g fat (17g saturated fat), 56mg cholesterol, 319mg sodium, 43g carbohydrate (32g sugars, 3g fiber), 10g protein.
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
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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.
Ingredients
3/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup plus 1/3 cup sugar
1/3 cup molasses
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup confectioners' sugar
1/3 cup heavy whipping cream
1-1/2 teaspoons instant coffee granules
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Directions
Preheat oven to 350°.
In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture.
Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set.
Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.
Nutrition Facts 1 cookie: 106 calories, 4g fat (3g saturated fat), 15mg cholesterol, 118mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
Ingredients
2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar
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Directions
Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.
Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.
Nutrition Facts 1 cookie: 118 calories, 9g fat (4g saturated fat), 16mg cholesterol, 49mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 1g protein.
Ingredients
1-3/4 cups all-purpose flour
1/2 cup sugar
1/3 cup cornstarch
1/4 cup vanilla chai tea latte mix
1 cup cold butter, cubed
1/2 teaspoon vanilla extract
3/4 cup finely chopped almonds
1/3 cup miniature semisweet chocolate chips
4 ounces semisweet chocolate, melted
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Directions
Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended.
Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into six portions; wrap each in plastic wrap. Refrigerate at least 30 minutes or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into eight wedges. Place 2 in. apart on ungreased baking sheets.
Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.
Nutrition Facts 1 cookie: 97 calories, 6g fat (3g saturated fat), 10mg cholesterol, 36mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 1g protein.
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
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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.
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