bake sale

Learn to make Rice Krispie Treats with Double Marshmallows, the classic childhood treat with extra marshmallows folded in. Chowhound&#39;s recipe uses just three...

Rice Krispie Treats with Double Marshmallows

marshmallows

unsalted butter (1 stick),

puffed rice cereal,

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

Homemade Cinnamon Rolls Recipe by Tasty

unsalted butter, melted

milk,

sugar

dry yeast

flour, divided

baking powder

salt

butter, softened

brown sugar

cinnamon

oz cream cheese, softened

butter, melted

milk

vanilla extract

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Tasty

Generously butter two disposable foil pie/cake pans.

In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.

Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.

Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.

Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size.

Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.

Spread the softened butter evenly over the dough.

Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.

Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.

Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.

Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.

Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.

While still warm, drizzle evenly with frosting.

https://vid.tasty.co/output/25812/mp4_640x640/1488912074

This deep, dark chocolate cookies are studded with caramelized white chocolate chunks and sprinkled with flaky sea salt.

Salted Black Sables With Caramelized White Chocolate

chocolate

unsalted butter

all-purpose flour

dark or white rye flour

black Dutch-process cocoa powder (see Recipe Notes)

baking soda

flaky salt,

Salted Black Sables with Caramelized White Chocolate

Arrange a rack in the middle of the oven and heat the oven to 250ºF.

Coarsely chop about 8 ounces white chocolate and place in a quarter (9x13-inch) rimmed baking sheet or metal baking dish of similar size. 

Bake for about 1 hour. Every 10 to 15 minutes, give the chocolate a thorough stir, scraping all the chocolate up from the bottom to prevent it from burning -- sometimes the chocolate will clump and seem grainy. Once the chocolate has turned to a dulce de leche-like caramel colour, give it a very vigorous stir until smooth and glossy. Scrape it into a wide, shallow plastic container, preferably something larger than 6 inches wide. Refrigerate uncovered until solid.

Make the caramelized white chocolate:

Place 2 sticks unsalted butter in the bowl of a stand mixer (or a large bowl if using an electric hand mixer) and let sit at room temperature until softened. Take the caramelized white chocolate out of the container and chop into 1/4-inch pieces.

Sift 1 cup plus 2 tablespoons all-purpose flour, 1 1/3 cups rye flour, 1/2 cup black cocoa powder, and 3/4 teaspoon baking soda into a large bowl. Push any lumps of cocoa powder through the sifter. (If there are little flakes of bran left in the sifter from the rye flour,  you can add to the flour mixture or leave them out.) Add 1/2 teaspoon flaky salt and whisk everything together.

Add 1/2 cup plus 2 tablespoons granulated sugar and 1/2 cup plus 1 tablespoon packed light brown sugar to the butter. Beat with the paddle attachment on medium speed just until smooth and creamy, 2 to 3 minutes. Add 1 teaspoon vanilla extract and beat briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen, so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer just to get the flour combined a little before turning the mixer to low to fully mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough. It should still look a little crumbly.

Add the caramelised white chocolate and mix briefly just to combine. Transfer the dough to a work surface and use your hands to form it into a uniform dough. Cut the dough into two pieces. Form each piece into a log that’s about 2 inches wide. Wrap each log in parchment paper or plastic wrap. Refrigerate until firm, 3 to 4 hours.

Arrange 2 racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.

Unwrap one of the logs of dough and use a sharp, thin knife to cut into slices about 1/2-inch thick. If the slices fall apart, just press them back together. Place on the baking sheets, evenly spacing them out. The cookies will spread but not significantly. Sprinkle with a little extra flaky salt.

Bake until set around the edges and but still a little soft in the middle, about 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will crisp up, leaving you with a wonderful sablé texture.

Make the cookies:

Like traditional ginger cookies, these have molasses, ginger, of course, cinnamon and cloves, too. It&#x27;s the addition of crystallized ginger, chopped dark chocolate, and espresso powder that make them stand out.

Double-Ginger Molasses Cookies

cocoa powder

instant espresso powder, to taste (optional)

ginger

cloves

fine sea salt

egg yolk,

unsulfured molasses

sugar,

Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together. 

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth. Turn off the mixer, add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger (or the sugared fresh ginger) and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed. If you’ve got bits of dry ingredients on the bottom of the bowl, mix them in with a flexible spatula. 

Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours.

When you’re ready to bake, position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making freeform cookies, line two baking sheets with parchment paper or silicone baking mats. 

Have a medium cookie scoop at hand. Alternatively, you can use a rounded tablespoonful of dough for each cookie. If you’re using tins, find a jar or glass that fits into them and can be used to flatten the dough; wrap the bottom in plastic wrap. Spoon some sugar into a wide shallow bowl. 

For each cookie, mold a scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving a couple of inches between each ball of dough. If using tins, use the jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s freeform, press to flatten to about 1/2-inch thick. 

Bake the cookies for about 13 minutes, rotating the pans top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets or tins to racks and let the cookies rest for 15 minutes before unmolding them and/or placing them on racks to cool completely. 

If you’re baking in batches, make certain to start with cool tins or baking sheets. 

Brown sugar and a touch of molasses lend richness and depth of flavor to these easy sugar cookies.

Brown Sugar Cookies

(2 sticks) unsalted butter,

dark brown sugar

molasses (not blackstrap)

yolk

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment paper. (If you don’t have 3 baking sheets, you can reuse the parchment and baking sheets, just let the sheets cool off between each round.)

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Place the granulated sugar in a medium bowl.

Form the cookies into 1 1/2-ounce balls (2 tablespoons). Roll each ball in the sugar and place 8 cookies on each sheet pan.

Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. 

These chocolate chip cookies packed with pretzels and marshmallows are the perfect combination of sweet, salty, chewy, and crunchy.

Chubby Rocco Cookies

eggs

white whole-wheat or whole wheat flour

milk chocolate

mini marshmallows

Melt 1 1/2 sticks unsalted butter and place in a large bowl. Add 1 1/4 cups packed dark brown sugar and stir until combined. Add 2 large eggs and stir until completely incorporated. 

Coarsely chop 3 cups mini pretzels. Reserve 2 cups for rolling the dough balls. Place the remaining 1 cup in a medium bowl. Add 2 cups white whole-wheat or whole wheat flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup milk chocolate chunks or chips, and 1 cup mini marshmallows, and stir to combine. Add to the butter mixture and stir with a wooden spoon until fully combined. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the reserved 2 cups chopped mini pretzels in a shallow bowl.

Scoop 2 to 3-tablespoon portions of the dough out (if the dough is too stiff, let sit for 10 minutes and try again). Roll each portion into a ball, then roll in the chopped pretzels to coat. Place 6 on each baking sheet, spacing them evenly apart.

Bake one sheet at a time until the cookies are golden brown on the edges and set and pale golden brown in the center, 14 to 16 minutes. Let cool at least 20 minutes on the baking sheet. Repeat baking any remaining dough (you can reuse the parchment).

Simply mix melted butter, honey, bubbly beer, flour, baking soda, and salt together for a hearty loaf that&#x27;s ready in under an hour.

How To Make Easy 5-Ingredient Beer Bread

unsalted butter,

room temperature beer (1 1/2 cups),

honey

Heat the oven and prepare a loaf pan. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x5-inch loaf pan with butter, then line with a parchment paper sling that hangs off the 2 longer sides.

Melt the butter. Cut 6 tablespoons unsalted butter into 6 pieces. Place in a large microwave-safe bowl and microwave in 10-second bursts until completely melted, 50 to 60 seconds total. (Alternatively, melt the butter on the stovetop and transfer to a large bowl.)

Combine the wet ingredients. Add 12 ounces beer and 1/4 cup honey and whisk to combine.

Add dry ingredients and mix until just combined. Add 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt, and stir with a spatula just until no dry spots remain. Do not overmix, a few lumps are fine.

Transfer batter to the prepared pan. Scrape the batter into the prepared pan and smooth the top.

Bake the bread. Bake until browned and the center of the loaf springs back when gently pressed, 45 to 55 minutes.

Cool the bread. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack. 

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Try an oat bar with a difference - our version is flavoured with coconut and has a soft and spicy ginger topping

Ginger flapjacks

butter,

light muscovado sugar

golden syrup

porridge oat

whole oats

plain flour

desiccated coconut

butter

icing sugar

few chunks crystallised ginger, diced

Heat oven to 200C/180C fan/gas 6. Butter and line a 20-21cm square baking tin with baking parchment. Gently melt together the butter, sugar and syrup in a large pan. Tip in the oats, flour and coconut, and mix well. Press the mixture into the tin to flatten evenly. Bake for 30 mins until golden and crisping.

To make the icing, put the butter, icing sugar, syrup and ground ginger in a small pan and heat gently, stirring, until all melted together. Pour straight over the flapjacks, scatter with the diced ginger and cool in the tin.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

water

sesame oil

Cooking spray

cabbage kimchi (from

garlic

scallions

extra-sharp cheddar cheese,

black pepper

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Coffee cake

caster sugar

self-raising flour

coffee,

strawberry jam (optional)

walnuts (optional)

Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until very fluffy and pale.

Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.

Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.

Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.

Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

This coconutty, gluten-free treat is one both kids and adults will love.

How to Make Hawaiian Butter Mochi

Unsalted butter or vegetable oil,

flour rice

(about coconut milk

coconut

salt (optional)

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil. Melt 1 stick unsalted butter in the microwave or on the stovetop.

Prepare the dry and wet ingredients. Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Place 2 cups milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine. 

Combine the dry and wet ingredients. Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.

Pour into the baking pan and top with coconut. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle 1/2 cup shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.

Bake the mochi for about 1 hour. Bake until the mochi is set and golden brown on top, 60 to 70 minutes.

Cool before cutting and serving. Set the pan on a wire rack and let cool completely, about 1 hour. Slice into rectangles, using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1/4 by 2 1/2-inch pieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. 

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