Allison's school was having a "Soup, Pie & More" sale after church today. If you signed up at the beginning of the year for this committee, you were to put together ingredients for the soups. I am not sure how exactly that goes since I didn't order any of the soups. It's not that I didn't want any of the soups, it's just that the pick-up time conflicted with our church this morning. I just couldn't be in two places at once. This may sound confusing for some so let me explain. Allison goes to a Lutheran school that is about 20 minutes from where we live and the soup pick-up was at the Lutheran church that is part of the school. This is not our church. We are Roman Catholic and our church is just up the road from where we live. So when I said the soup pick-up conflicted with our church, I meant that I couldn't get there from our church to that church in time for pick-up. Make sense? Still with me? I know, sometimes I confuse myself too!
These are 8" x 5" spice cakes with cinnamon cream cheese frosting. I got these pans with lids at a dollar store by where I work. I liked the size because it's perfect for a couple who don't want a whole cake laying around.
These are Pumpkin Chocolate Chip Cookies. I have a recipe for these cookies that is labor intensive but I didn't use it. Instead I used a recipe that I got off of Heather D. White's blog. I've mentioned her before. She has such great recipes! I had total confidence in trying this recipe for the bake sale without testing it beforehand. Here is the recipe straight from Heather's blog. I should also add that I copied how she packaged them too. I hope she doesn't mind...after all, imitation is the sincerest form of flattery, right? HEATHER'S MOM'S SUPER FLUFFY AND ABSOLUTELY DELISH & SIMPLE PUMPKIN CHOCOLATE CHIP COOKIES
1 Spice Cake Mix
1 Can (regular size) Pumpkin
1 Cup TOTAL of mix-ins (either 1 C. Chocolate Chips OR 1 C. raisins OR 1/2 C. Chocolate Chips & 1/2 C. raisins. - Whatever you add, add 1 Cup TOTAL)
Mix together. Spoon onto cookie sheet. Bake at 350 degrees for 15 minutes. VOILA!!! (Remember...it's just the mix...don't add ANYTHING to the mix but the pumpkin...no eggs, no oil, nothing!) (P.S. I prefer to use Milk Chocolate Chips instead of Semisweet. Mmmm...delish!)
I wanted to make something fun for the kids and all kids (young and old) enjoy cupcakes! I used Wilton's Dazzling Dots baking cups. I iced them all with white icing using a Wilton star decorating tip (I think it was #20) and sprinkled Wilton's Spring Confetti Sprinkles on top. I put them in a bed of lime green & yellow shredded paper Easter grass from Wal-Mart to keep them steady in the take out containers I got from work. I wrapped them with ribbon that I had in my stash, added a tag and they were ready to go!
A closer look:The last items I made were Chocolate Covered Oreos with white chocolate streaks on top of them. YUMMY and SO easy! I put each oreo in a Wilton Easter baking cup, dropped two of them into a cellophane bag and tied the top off with a ribbon from my stash. SUPER cute and a GREAT Easter basket idea! “When you look at a cupcake, you've got to smile.”
~Anne Byrn
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