Cece’s Adventures in Baking
CONTENT 1) Peanut Butter M&M Cookie Pie 2) Glazed Strawberry-Filled Doughnut Cupcakes 3) dipped heart sugar cookies 4) Gooey Sugar Cookie Bars 5) PEEPS Brownie Nests 6) First Birthday Lion Cake
Peanut Butter M&M’s Cookie Pie
Expert Tips Be sure to completely cool pie before cutting. If chocolate candies are not set up after the 2 hour cool time, place in refrigerator for about 30 minutes or until candies are set. Feel free to use your favorite combination of M&M’s® chocolate candies in this recipe. If using Betty Crocker™ 20% Directions More sugar cookie mix add 1 tablespoon 1 Heat oven to 350°F. Spray bottom of water with the butter and eggs. 9-inch pie plate with cooking spray. 2 In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough Ingredients forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter 1 pouch (1 lb 1.5 oz) Betty Crocker™ sug- chocolate candies. Press dough in bottom ar cookie mix of pie plate. Sprinkle remaining 1/4 cup 1/2 cup butter, softened chocolate candies over top; lightly press 1 egg into dough. Press heart-shaped candies 1 cup M&M’s® chocolate candies red, white lightly into dough. and pink 1/2 cup M&M’s® chocolate candies pea- 3 Bake 28 to 30 minutes or until center is nut butter red, white and pink set and edges are golden brown. Cool com8 Reese’s™ peanut butter filled hearts pletely on cooling rack, at least 2 hours, milk chocolate candies, unwrapped before cutting. Store tightly covered.
Nutrition Information
Serving Size: 1 Serving Calories400 Calories from Fat170 Total Fat19g Saturated Fat10g Trans Fat0g Cholesterol40mg Sodium230mg Total Carbohydrate55g Dietary Fiber1g Sugars38g Protein4g % Daily Value*: Vitamin A6% Vitamin C0% Calcium4% Iron6% Exchanges:1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choice3 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Glazed Strawberry-Filled Doughnut Cupcakes
Expert Tips
Ingredients Cupcakes
You can substitute seedless raspberry preserves for the strawberry preserves. Use a variety of sprinkles and colorful cupcake liners to make the cupcakes look colorful Directions and fun. Serve on a pedestal or pretty platter for a special occasion. A melon baller 1 Heat oven to 375°F (350°F for dark or also works well for scooping out centers of nonstick pan). Make and bake cupcakes as cupcakes. directed on box. Cool 5 minutes; carefully remove from pan. Cool completely.
2 Using small sharp knife, scoop out center 1 box (16.3 oz) Betty Crocker™ Krispy of each cupcake. Spoon generous teaspoon Kreme Doughnuts™ cake mix strawberry preserves into each cupcake. Water, vegetable oil and eggs called for on Pull cupcake liner away from sides of cupcake mix box cake. 1/3 cup strawberry preserves
Glaze Glaze pouch from cake mix box 1/4 cup powdered sugar 4 tablespoons heavy whipping cream 1 drop pink or red food color Multicolored candy sprinkles
3 In small bowl, mix contents of Glaze pouch, powdered sugar and enough whipping cream for thick glaze consistency. Divide glaze in half. Stir food color into half of glaze. Spoon about 1 teaspoon white glaze onto each cupcake; allow to set 5 minutes. Spoon about 1 teaspoon pink glaze on white glaze; top with sprinkles.
Nutrition value
Serving Size: 1 Serving Calories270 Calories from Fat90 Total Fat10g Saturated Fat3g Trans Fat0g Cholesterol35mg Sodium170mg Total Carbohydrate41g Dietary Fiber0g Sugars28g Protein2g % Daily Value*: Vitamin A0% Vitamin C0% Calcium2% Iron2% Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 HighFat Meat; 2 Fat; Carbohydrate Choice3 *Percent Daily Values are based on a 2,000 calorie diet.
Dipped Heart Sugar Cookies
Directions 1 Follow the cut out cookie directions on the back of the Betty Crocker™ Sugar Cookie pouch. 2 Cut dough with the heart shaped cookie cutter & bake as directed. 3 Empty the Betty Crocker™ Cookie Icing into a bowl.
Ingredients 1 Pouch Betty Crocker™ Sugar Cookie Mix 1 Pouch Betty Crocker™ White Cookie Icing 1 Bottle Betty Crocker™ Heart Shaped Sprinkles red and pink 1 Betty Crocker™ Heart Shaped Cookie Cutter
4 Once the cookies are cooled, dip half the heart into the cookie icing. 5 While the icing is still wet, sprinkle the red & pink heart sprinkles onto the icing. 6 Continue until all cookies are decorated, allowing them to cool for at least 1 hour before serving.
Nutrition values Serving Size: 1 Bar Calories460 Calories from Fat210 Total Fat23g Saturated Fat13g Trans Fat1/2g Cholesterol85mg Sodium250mg Total Carbohydrate60g Dietary Fiber0g Sugars47g Protein3g % Daily Value*: Vitamin A15% Vitamin C15% Calcium4% Iron4% Exchanges:1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choice4 *Percent Daily Values are based on a 2,000 calorie diet.
Gooey Sugar Cookie Bars Directions 1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
Expert tips
If a make-ahead dessert is what you need, 2 In large bowl, stir cookie mix and 1/2 make this recipe the day before serving. cup softened butter until mixture forms After cooling, tightly cover with foil, and coarse crumbs. Spread mixture evenly in store in refrigerator until serving. Need pan; press lightly. Ingredients whipped cream but short on time? Purchase whipped cream topping in an aerosol 3 In large bowl, beat cream cheese, 3 1/2 can to have on hand to make serving this Bar cups powdered sugar, eggs and vanilla with dessert extra easy. electric mixer on low speed until blend1 pouch (1 lb 1.5 oz) Betty Crocker™ sug- ed; scrape bottom and side of bowl. Beat ar cookie mix on high speed until smooth. Beat in 1/3 Nutrition values 1/2 cup butter, softened cup melted butter until blended. Pour over 1 package (8 oz) cream cheese, softened cookie mixture; spread evenly. Serving Size: 1 Bar Calories460 Calo3 1/2 cups powdered sugar ries from Fat210 Total Fat23g Saturated 2 eggs 4 Bake 30 to 35 minutes or until golden Fat13g Trans Fat1/2g Cholesterol85mg 1 teaspoon vanilla Sodium250mg Total Carbohydrate60g brown. Cool completely, about 2 hours. 1/3 cup butter, melted Dietary Fiber0g Sugars47g Protein3g % 5 Just before serving, in medium bowl, Daily Value*: Vitamin A15% Vitamin C15% mix strawberries, 2 tablespoons powdered Calcium4% Iron4% Exchanges:1 Starch; 0 Topping sugar and the lemon juice. Let stand 10 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 3 cups coarsely chopped strawberries minutes, stirring occasionally. To serve, 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very cut bars into 5 rows by 3 rows. Top each Lean Meat; 0 Lean Meat; 0 High-Fat Meat; (about 1 lb) with strawberries and a dollop of whipped 4 1/2 Fat; Carbohydrate Choice4 *Percent 2 tablespoons powdered sugar cream. Cover and refrigerate any remain- Daily Values are based on a 2,000 calorie 2 teaspoons fresh lemon juice diet. ing bars. 1 cup heavy whipping cream, whipped
Peeps Brownie Nests
Directions 1 Heat oven to 350°F. Line bottom of 13x9-inch pan with cooking parchment paper, and spray with cooking spray. Make and bake brownies as directed on box. Cool 30 minutes, then freeze in pan 1 hour. Using 3-inch round cutter, cut 10 brownie rounds. 2 In medium microwavable bowl, microwave butter uncovered on High 30 seconds Ingredients or until melted. Add marshmallows, and 1 box Betty Crocker™ fudge brownie mix microwave in additional 30-second increWater, vegetable oil and egg called for on ments, stirring until combined and marshmallow mixture is melted. Add chow mein brownie mix box noodles; stir until coated. Working quickly 1/4 cup butter with buttered hands, form about 1/2 cup 2 cups miniature marshmallows mixture into a nest. Repeat for a total of 4 cups chow mein noodles 1/2 cup Mike and Ike™ juniors candy 10 nests. Let stand 15 minutes. (from 3.5-oz package) or your favorite 3 Place 1 chow mein nest on top of each miniature jelly beans 10 PEEPS® brand party cake flavored brownie round. Top each with candies and 1 PEEPS® chick. marshmallow chicks
Expert tips Make an assortment of nests using different colored PEEPS® chicks. Store in loosely covered container. Check out other PEEPS® inspired recipes!
Nutrition value Serving Size: 1 Serving Calories580 Calories from Fat230 Total Fat25g Saturated Fat6g Trans Fat0g Cholesterol50mg Sodium380mg Total Carbohydrate84g Dietary Fiber1g Sugars50g Protein4g % Daily Value*: Vitamin A4% Vitamin C0% Calcium0% Iron15% Exchanges:1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 HighFat Meat; 5 Fat; Carbohydrate Choice5 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
First Birthday Lion Cake
Ingredients 1 box Betty Crocker™ Super Moist® yellow cake mix 1 cup mashed very ripe bananas (2 medium) 1/2 cup vegetable oil 1/4 cup water 3 eggs 1 package (8 oz) cream cheese, softened 1 container (6 oz) Yoplait® Original yogurt French vanilla Golden yellow gel or paste food color Orange gel or paste food color 3/4 cup Cheerios™ cereal 6 pretzel sticks 2 brown candy coated pieces Brown decorating gel
Directions 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or cooking spray bottom only of 1 (6-inch) round cake pan and place paper baking cups in 16 regular-size muffin cups.
2 In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. Place 1 3/4 cups batter in 6-inch round pan. Spoon remaining batter into 16 lined muffin cups. Bake round cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in cake comes out Expert tips clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 Short on time? Substitute Betty Crocker™ minutes. Whipped fluffy white frosting in place of the frosting in recipe. Add food color to 3 In small bowl, beat cream cheese and yoget desired color. No 6-inch round cake gurt on medium speed with electric mixer pan? Use 8-inch round cake pan. Fill pan until creamy and smooth. Stir in yellow with 2 1/2 cups batter; bake 25 to 30 food color until mixture is desired color. minutes. Use remaining batter to make Place 3 tablespoons of yellow frosting in 15 cupcakes. Make a paper template for small bowl; add orange food color to get a 6-inch circle. Place template on 8-inch desired orange color. cake and use it to cut out 6-inch round cake. 4 To frost and decorate cake, slice 6-inch round cake horizontally to remove rounded top. Place cake cut side down on plate. Nutrition value Use yellow frosting to frost top and sides of cake. Use orange frosting to make muz- Short on time? Substitute Betty Crocker™ zle of lion. Place cereal around top edges of Whipped fluffy white frosting in place of cake to form the lion’s mane. Add brown the frosting in recipe. Add food color to candy coated pieces for eyes. Insert pretzel get desired color. No 6-inch round cake sticks into cake near muzzle for whiskers. pan? Use 8-inch round cake pan. Fill pan Use brown decorating gel to make mouth, with 2 1/2 cups batter; bake 25 to 30 nose and whisker spots on the lion face. minutes. Use remaining batter to make Use remaining frosting to frost cupcakes. 15 cupcakes. Make a paper template for If desired, use cereal to decorate the cup- a 6-inch circle. Place template on 8-inch cakes. Store cake and cupcakes in refrig- cake and use it to cut out 6-inch round cake. erator.