Here's how to make great chocolate chip bar cookies. Use the chocolate chip recipe that's on the current, yellow bags of Nestle chocolate chips. Find a cookie sheet that measures 14 & 3/4 in. by 10 in. This is the measurement for the very inside of cookie sheet, as the edges sometimes taper up at an angle. Line the bottom of the cookie sheet with parchment paper. Follow the recipe & press it down into the pan. I prefer either all milk chocolate chips, or a mixture of milk chocolate with semi-sweet chocolate. Other additions, such as butterscotch or peanut butter chips are great too. Use a ratio of 1/3 or 1/4 of the butterscotch or peanut butter chips to the milk chocolate chips, as their flavors can be a bit strong. When cooking the bar cookies, try to have your oven be the correct temp. You don't want cookies that are a layer of chocolate chips on the bottom, with a layer of cookie on top. I have been told that you can re-use parchment paper. I'd guess if you are making a number of batches, you could re-use it over & over. The paper would need to be cooled completely, before you'd make another batch. Cookie sheets should also be cool.
crepes. its unusual, but everyone loves them, and they're super easy, i would use a nutella recipe, especially nutella and banana's. Not many people would expect it, they would all expect cookies, cakes, and brownies. and not only is it delicous and easy it's also healthier. http://sweetandsavorytooth.com/breakfast/nutella-banana-crepes/
1 year ago
Last edited at 2:08PM on 3/17/2013
Basically anything you can bake, you can bake smaller with the pans they sell now. Mini bunt pans, mini loaf pans, and any cake can be baked on a sheet pan and cut to size. Just follow the recipe for a full product and figure the time will be significantly lower bake time.
I've seen full sized pies at bake sales, but I normally buy the cookies.
Krispy treats are always there, but you could change it up with by adding some flavoring and color to them. Lorann makes just about all the flavors you can think of and how cool would it be to make, say, cherry flavored krispy treats using red coloring, or mango using orange and yellow? Just follow the recipe, then add your flavor and color just before you add the krispies.
Petit Fours are just sheeted cake cut to size with shaped cutters, then layered with icing or jelly and covered with fondant or icing.
The classics are always great, it's what people normally buy, but if you are in the middle of the line, people will have already bought the plain old krispy treats and cookies from someone before they get to you.
1 year ago
Last edited at 8:16PM on 3/17/2013
Fluffy Baked Cheesecake with Cherry Topping
1 1/4 cups fine graham cracker crumbs 3 Tablespoons sugar 3 Tablespoons butter, melted
4 8-oz. packages cream cheese, softened 1 1/4 cup sugar 1 teaspoon vanilla 2 teaspoons lemon zest 4 large eggs 1 21-oz. can plus 1/2 cup Cherry Pie Filling, chilled
Preheat oven to 325 degrees F. for a 10" non-stick springform pan. Mix graham cracker crumbs, sugar, and melted butter together, press evenly in bottom of pan and bake 10 minutes. Let cool.
Beat softened cream cheese, sugar, vanilla, and lemon zest in a very large mixing bowl with electric mixer on medium speed until well blended. Add eggs one at a time, and mix on low after each addition just until blended. Pour over crust.
Bake 50-55 minutes (check at 45 minutes) until center of cheesecake is set but not leathery. Let cool until slightly warm to allow cheesecake to settle so that there is room for the topping. Spread chilled Cherry Pie Filling over top of cheesecake and refrigerate uncovered for four hours or up to overnight. Unmold just before serving.