Bakesale Recipe Help - Please? (985 views)

I like these Double Choc Walnut Biscotti from Gourmet Mag. I also like that biscotti last longer than many other treats so it isn't like the person has to eat them right away. But they never last too long when I've made them. I like to use mini chips if I have them

Here's the recipe.  www.epicurious.com/recipes/food/views/double-chocolate-walnut-biscotti-10994

I don't like pumpkin, but I liked these muffins!

Pumpkin Pecan Muffins (CLBB GoinCoastal/From Gail's Recipe Swap B&B Debbie)

Preheat oven to 400 degrees. Prepare 12 muffin cups.

1 1/4 cups oats
1/2 tsp. each: salt, nutmeg & baking soda
1 cup flour
1/3 cup chopped pecans
1 tsp. cinnamon
Combine all above ingredients in large bowl and set aside.

1 cup pumpkin
1 egg
3/4 cup brown sugar
1/4 cup milk
1/2 cup oil
1 tsp. vanilla extract
Combine above and stir into dry ingredients. Pour into 12 muffin cups.

Crumb Topping:
1/4 cup oats
3 Tbsp. chopped pecans
1/4 cup flour
1/4 cup butter
1/4 cup brown sugar
Combine oats, flour and brown sugar. Cut butter into dry ingredients. Mix in pecans. Sprinkle over muffin batter.
Bake 15-20 minutes.

And I've posted these before, but I think these cookies are big and beautiful! Perfect for a one-cookie purchase.

Rocky Road Garganchewas (Great Cookies Carole Walter)
Makes 20 cookies.

2 cups all-purpose flour, spooned in and leveled
2/3 cup strained cocoa powder, spooned in and leveled
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly firm (squeeze and indent remains)
1 1/2 cups sugar
2 large eggs
2/3 cup sour cream
2 teaspoons pure vanilla extract
1 1/2 cups broken toasted pecans (I used walnuts)
1 1/2 cups semisweet chocolate chips (I used 1c)
2 to 2 1/2 cups mini-marshmallows (I used about 9 per cookie)

Glaze Ingredients:
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
2 teaspoons boiling water (I didn't need the water to thin)

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350. Dab the corners of the cookie sheets lightly with butter and line with baking parchment. (I didn't have parchment and just baked them on the sheets--no problem removing them.) Strain together 3 times the flour, cocoa powder, baking powder, salt and baking soda. Set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer. Add the eggs and mix until combined. Mix in the sour cream and the vanilla. Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended. Using a large rubber spatula, fold in the pecans and chocolate chips. Using a #16 ice cream scoop, portion six mounds of dough 3 inches apart onto the cookie sheets. (I weighed my dough and then divided to get twenty even portions) Bake for 12 minutes or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly underbaked. Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack set over a jelly roll pan or a sheet of wax paper.

Glaze the Cookies
Combine the chocolate chips and the butter in a medium bowl set over a pan of simmering water. Melt together, stirring occasionally. (I just melted my butter and chocolate together in a pan placed directly on the burner.) Add the boiling water, 1/2 teaspoon at a time, to thin to a pouring consistency. Using a spoon or a fork, drizzle the glaze over each cookie. Let stand on the cooling racks until the glaze sets.

Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen

Our Church also has their fall festival the first weekend in October. I'm not much of a baker and I'm in charge of the craft table to I always make a trail mix. I put it in individual plastic bags with a ribbon and they sell out quickly. Here's a link to a recipe to get you started. It can be adjusted as needed.
www.lovebakesgoodcakes.com/2014/08/sweet-salty-trail-mix-snacktoschool.html

These sound delicious. Thanks.

Wow thanks everyone! They all look delicious and if they don't get made for this bakesale they will get made for some other reason...and I too miss Joe's blog...he always had such wonderful things posted!! Do you think if I make them the weekend before and freeze it would be ok? If not, I will probably be baking almost every night...but that doesn't sound like a bad idea...if anyone else has other suggestions please I still have time to decide what to bake!!

I've never tried to freeze Rice Krispie Treats so can't comment on those, but everything else posted on this thread should freeze well.  You wouldn't need to bother freezing the biscotti.

I was alwayss suprised by the sales at school bake sales -- store bought stuff that went first, rice Krispie treats and chocolate chip cookies of any type and breads.

Pretzel rods dipped in caramel and/or chocolate and sprinkles, nuts or even M&Ms or Reeses Pieces are usually popular - and easy.

One of the most popular things I ever took to a bake sale was back when Hello Cupcake was new. It was a variation on their spaghetti and meatballs platter. I put a cupcake in a disposable bowl (you could bake ahead and freeze). The night before the sale, I would frost them -- just put the icing in a decorator bag with a meedium fine tip or use a large ziploc bag and cut a small hole in one corner (you want the icing to look like spaghettis strands). Pipe the icing across and around in random squiggles to resemble a bowl of spaghetti on top of the cupcake. Let the icing set. The "meatballs" are those candies sold in a gold foil ball unwrapped and placed on top of the icing "pasta." I just put on on top and then spoon a little strawberry or rapberry jam over to look like sauce. Just a little to give the impression of sauce - not a ladle full as if it really were sauce. If you want to get even more realistic, grate a little white chocolate on top for cheese. Stick a plastic spoon or fork in on the side of the bowl and you're ready to go. Little covered "to-go" containers would work too, but the bowls are a lot easier to find and cheaper.

There was a Halloween cookie bark that was very popular -- oreos and candy corn if IRC. Do you have that recipe? I can get it if not.

That would be a fun birthday idea. In the book, they put a thin coat of white or cream colored icing on the cupcakes and arrange them on a platter, then do the "spaghetti and meatballs" treatment over the whole thing - in case that works better for a party. I think the icing was tinted with just a tiny bit of cocoa to make it slightly off white.

Here's the bark recipe. I wish now that I had saved the discussion. There was some talk about variations and tips for getting the bark to melt and handle properly, Other than that, I just remember people adding or subbing favorites (Fall colored M&Ms, Reeses pieces (label for nut allergies), mini oreos, not using sprinkles, etc.). I think some folks spread the melted candy and pressed the other stuff into it -- more like a true bark. No one in my family would eat it, so I think I made it once for a bake sale and never again. Perhaps some others will remember it. Or you might search online and see if you find any comments or tips in reviews for something similar. It is a simple concept.

The pretzel rods would be too. Or do you remember the caramel pretzel turtles? Just lay mini twist pretzels or the square grid ones out on a cookie sheet in a single layer. Top each one with a rolo (caramel filled chocolate) and place in a warm oven (250-350) for a couple of minutes to soften the chocolate. Remove and press a pecan half, M&M or other candy into the center of each one. Let cool to set. You could put a hald dozen of those in a cello bag and they'd be coming back for more. I made them for judge's treats at a couple of different music events and they were always a hit. I bought a mini pretzel rod (3-4 inches) dipped in chocolate and then Resses pieces at the airport on our way home last week. I shared it with DH, so it was only a bite or two, but really tasty. Wonder what you could do with the pretzel nuggets. And this is why my tag line was "Plays with food." LOL Have fun.

Howlin' Candy Corn Cookie Bark

Serving Size : 20
Categories : Desserts
-------- ------------ --------------------------------

16 Halloween oreos -- chopped
1 1/2 cups mini pretzels broken in pieces
12 oz. white chocolate chips
2 c candy corn (or to taste)
brown and orange colored sprinkles

Spread cookies and pretzels into a 13 x 9-inch rectangle on lightly greased baking sheet; set aside.

Place chocolate in small heavy saucepan on very low heat; stir constantly just until melted.

Drizzle melted chocolate immediately over cookie mixture, spreading with spatula to coat evenly. Top with candy corn and colored sprinkles. Lightly press candy into mixture.

Cool until firm. Break into pieces. Store in airtight container.


How To : Melt Chocolate in Microwave: Microwave white chocolate in microwavable bowl on HIGH 2 minutes. Remove from oven. Stir until completely melted.

And this one.

Halloween Crisp Candy Corn Treats


1/2 C Butter
10 C Crispy rice cereal
9 C Miniature marshmallows
2 C Mixture of candy corn and Indian candy corn
3/4 C Miniature chocolate chips
Candy pumpkins
Orange food coloring
Instructions:

Melt butter and marshmallows; stir until smooth.
In a large bowl, mix rice cereal, candy corn and miniature chips together.
Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl.
Add marshmallow mixture to cereal mixture; stir quickly to combine.
Spread on a large buttered jelly roll pan; press with buttered hands.
While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.

This is an easy bar recipe that I got fro a Kraft ad in a magazine years ago -- great combination of flavors and great for fall.

Caramel Morsel Bars

1 (14 ounce) bags caramels
3 tablespoons water
5 cups crisp rice cereal or 5 cups toasted oat cereal
1 cup peanuts
1 cup semisweet
chocolate chips
1 cup butterscotch chips
DIRECTIONS
1. Melt caramels with water in a saucepan over low heat. Stir frequently till caramels are melted and
sauce is smooth.
2. Toss cereal and peanuts together in a bowl. Pour the melted caramel sauce over the mixture and
toss until well coated.
3. With buttered fingers, press the mixture into a greased 13 x 9 inch baking pan. Sprinkle chocolate
and butterscotch chips on top and place in a 200F oven for about 5 minutes or until chips are
softened. Spread the softened chips to blend slightly and form a frosting over the top. Cool and cut
into bars. Cut into 30 bars or in sizes as desired

I just saw this and I'm happy to call her tomorrow. I'll keep you updated.

Please see my previous post.SaveSave