Bake sales are for many their first experience in selling baked goods. The secret to a successful bake sale is simple. Make good treats! I have fur of my tried and true super sellers!
Loaded Peanut Butter Cookies
1 stick Braum’s unsalted butter, room temperature
1/2 cup butter flavored Crisco
1 cup creamy peanut butter
1/2 cup sugar1 1/2 cup brown sugar
2 eggs + 1 yolk
2 tablespoon milk
1 1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3 cups all purpose flour
1 cup milk chocolate chips
1 cup bittersweet chocolate chips
2 crushed Butterfinger candy bars
In a large bowl beat together the unsalted butter, peanut butter and crisco till creamy using an electric mixer. Add in the eggs one at a time and then the milk. Combine the dry ingredients and add it one cup at a time to the bowl and beat together till the flour is combined. Cover and chill the dough for at least 3 hours. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place golf ball sized scoops of dough on the baking sheet and flatten each ball 1/2 way and bake for 10-11 minutes. Allow the cookies to cool on a parchment paper lined counter.
Chocolate Dip:
Melt the chocolate in a glass bowl in the microwave for 1 minute. Stirring and repeating every 30 seconds till melted. Dip 1/2 of the cookie in the chocolate and sprinkle with crushed Butterfinger. Allow the chocolate to set before serving.
Mini Apple Dumpling Dew Da’s
1 package refrigerated crescent rolls
2 Granny Smith, peeled and cut into 1/4
1 3/4 cup sugar
1 tablespoon pumpkin pie spice
1 stick unsalted butter, melted*
1 can Cream Soda
Braum’s vanilla ice cream
2 Granny Smith, peeled and cut into 1/4
1 3/4 cup sugar
1 tablespoon pumpkin pie spice
1 stick unsalted butter, melted*
1 can Cream Soda
Braum’s vanilla ice cream
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place 3/4 cup sugar and pumpkin pie spice in a gallon sized Ziploc bag. Put the peaches in the bag and toss to coat. Take each crescent roll and wrap it around the sugared apples and place seam side down on the baking sheet. (4 to a row). Continue till all of the crescent rolls are done. In a small bowl add the remaining sugar mixture along with the remaining cup of sugar. Pour the melted butter over the top and stir. Add a spoon full of the butter over each crescent roll and then pour a small amount of Mountain Dew over the top. Bake for 20 minutes or until the crescent rolls are golden brown. Serve with Braum’s vanilla ice cream.
Chocolate Macaroons
1 stick unsalted butter
2 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
3 cups old fashioned oats
1 1/2 cups coconut
In a large stock pot melt the butter with the sugar, cocoa powder, and milk. Allow the mixture to come to a boil and continue for 2 minutes. Remove the pot from the heat and stir in the vanilla, oats and coconut till it is completely combined. Line the countertop with parchment paper and using a cookie scoop dip out the cookies one at a time. Allow the cookies to cool and store in an airtight container.
Teensy Hand Pies
1 Refrigerated Pie Crust
1 can pie filling (your choice)
1 egg beaten
12 quart size mason jar ring and lids
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and place twelve quart size mason jar rings wrong side up. Put the lid shiny side up inside each ring making a place to put the pies. Roll out one sheet of the refrigerated pie crust and Using a quart size lid, cut out 12 circles. Lay each circle in the “Ring bakers” allowing it to come up the sides and over a bit. Place 1 teaspoon of your pie filling of choice in the middle of each crust. Now, cut out 12 circles using the quart size ring to be the “top crust”. Brush the edges with beaten egg. Lay the crust over the pie filling and crimp the bottom and top edges together.