FRG Bake Sale

I finally got the chance to bake again. Hopefully everything was a hit at the bake sale.

Chocolate Cupcake Bites

Chocolate Cupcake Bites from Bakerella

• 1 Box Devils Food Cake, baked as directed on box and cooled
• 1 Can Chocolate or Vanilla Frosting
• 12 OZ bag White Chocolate Morsels or Candy Melts
• Large bag of Mini Reeses Cups
• M&M's and sprinkles

Crumble cake in large bowl and mix in frosting. Roll into small balls and place on parchment lined baking sheet. Place balls in freezer to chill for several minutes. Melt chocolate in microwave. Use small amount of chocolate to attach cake ball onto the reese cup. Dip top into chocolate and decorate with sprinkles.

Cherry Cheese Swirls

Cherry Cheese Swirls

• 1/4 CUP Sugar
• 3 OZ Cream Cheese, softened
• 1/4 TSP Vanilla
• 1/8 TSP Almond Extract
• 1 Egg Yolk
• 8 OZ Pillsbury Crescent Rolls
• 1/4 CUP Cherry Preserves
• 1/2 CUP Powdered Sugar
• 2 TSP Water

Heat oven to 375 degrees. Spray muffin tin with cooking spray. Mix cream cheese, sugar, vanilla, almond extract and egg yolk until well blended. On lightly floured surface roll dough into 1 large 12x19 inch rectangle. Firmly press perforations to seal. Spread cream cheese mixture evenly over dough rectangle. Starting with one long side, roll up dough into log. Cut log into 12 even pieces and place in greased muffin tin. Bake 11-15 minutes until lightly browned. Remove from oven and with the handle of a wooden spoon make indentation in the center of each roll. Spoon one teaspoon of cherry preserves into each. Return to oven to bake for 2-4 minutes more. Remove from pan and let cool slightly. Mix powdered sugar and water and drizzle over warm rolls.

Chocolate Peanut Butter Whoopie Pies

Chocolate Peanut Butter Whoopie Pies from BH&G

• 12 oz pkg Semi Sweet Chocolate Chips
• 2 TBS Milk
• 3/4 CUP Butter, softened
• 1/4 CUP Creamy Peanut Butter
• 1 1/2 CUPS Sugar
• 1 TSP Baking Soda
• 1 TSP Baking Powder
• 2 Eggs
• 1/2 TSP Salt
• 1/2 CUP Milk
• 1 TSP Vanilla
• 1/2 CUP Unsweetened Cocoa Powder
• 3 CUPS Flour

Preheat oven to 350 degrees. Melt 1 cup of the chocolate chips and 2 tbs milk in microwave and set aside. In bowl beat butter and peanut butter together. Add sugar, soda, baking powder, and salt stirring to combine. Add in eggs, 1/2 cup milk, vanilla and melted chocolate. Beat in cocoa powder and flour until combined. Stir in remaining chocolate chips. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake for 9 minutes or until tops are set. Cool on sheets for one minute then move to wire racks to cool completely.

Filling

• 1 CUP Butter, softened
• 1 CUP Creamy Peanut Butter
• 1 CUP Marshmallow Cream
• 2 CUPS Powdered Sugar

Mix until combined adding a tbs or two of milk if needed.

Apple Crisp Pizza

Apple Crisp Pizza

• Pastry for a single crust pie
• 2/3 CUP Sugar
• 3 TBS Flour
• 1 TSP Cinnamon
• 4 Apples, peeled and cut into 1/2 inch slices

Topping

• 1/2 CUP Flour
• 1/3 CUP Brown Sugar
• 1/3 CUP Rolled Oats
• 1 TSP Cinnamon
• 1/4 CUP Butter
• 1/4 - 1/2 CUP Caramel topping or dip
• Ice Cream

Roll pastry to fit a 12 inch pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients. Sprinkle over apples and bake at 350 degrees for 35-40 minutes. Remove from the oven and drizzle with caramel. Serve warm with ice cream.

Zupa Toscana

This is supposed to be the recipe for the soup at Olive Garden. It didn't really taste the same but it was ok. I halved the recipe and served it with salad and bread sticks just like at Olive Garden.

Zupa Toscana

• 1 LB Mild Italian Sausage
• 1 TBS Olive Oil
• 6 Slices Bacon, chopped
• 3 Potatoes, peeled and sliced in half moons
• 10 Cups Chicken Broth
• 1 Bay Leaf
• 1 CUP Onion, chopped
• 3 Cloves Garlic, minced
• 4 CUPS Kale Leaves, torn
• 1 TSP Red Pepper Flakes
• 2/3 CUP Heavy Cream
• Pepper to taste

Heat oil in large stock pot. Add sausage and break up with a wooden spoon. Remove cooked sausage and set on paper-towel lined plate to drain. Cook bacon and remove from pot. Drain all but 2 tablespoons of grease. Add onions and saute until soft. Add garlic, bay leaf, and red pepper flakes and saute a couple minutes more. Add chicken stock, potatoes, and meat. Simmer for 15-20 minutes until potatoes are soft. Stir in kale and cream and heat for 10 minutes more.

Carnation Famous Fudge

Carnation Famous Fudge

• 5 OZ Carnation Evaporated Milk
• 2 CUPS Sugar
• 2 TBS Butter
• 2 CUPS Semi-Sweet Chocolate Chips
• 2 Cups Mini Marshmallows
• 1 TSP Vanilla

Combine evaporated milk, sugar and butter in a large heavy-duty saucepan. Bring to a rolling boil over medium heat. Let boil for 4 minutes while stirring constantly. Remove from heat and stir in marshmallows, chocolate chips, and vanilla. Stir until marshmallows are completely melted. Pour into a foil lined 8 x 8 inch baking pan and chill until set.