cake batter cookie bars

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One word: SPRINKLES. Need we say more? Probably not, but these yummy bars, are a great treat that all ages can partake in making! From whisking, to using appliances, putting them in the oven to frosting…these bars have it all! Not to mention, how sweet the end result will be. We have a feeling the kids will be running to the kitchen for these.

Cake Batter Cookie Bars
Makes: 18 bars
Total Time: 45 minutes

Ingredients

cookie bars-
• ½ cup (1 stick) butter, at room temperature
• ½ cup sugar
• ¾ cup brown sugar, lightly packed
• 2 eggs
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup yellow cake mix
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sprinkles

frosting
• 1 cup (2 sticks) butter, at room temperature
• 3 cups powdered sugar
• pinch of salt
• 1 teaspoon vanilla
• 2-3 tablespoons heavy cream
• sprinkles for decorating

Directions
Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Coat with butter and set aside.

In a large bowl (or the bowl of an electric mixer) whisk together the butter and both sugars until light and fluffy. Add eggs, one at a time whisking until incorporated. Add vanilla and mix.

In a small bowl combine flour, cake mix, baking powder and salt. Mix and then slowly add to butter/sugar mixture. Stir in sprinkles.

Spread batter evenly in prepared pan. Bake 22-24 minutes or until lightly brown. Remove from oven and let cookie bars cool completely in the pan.

To make the frosting, cream butter in the bowl of an electric mixer until pale and fluffy. Add 1 cup powdered sugar. Beat for several minutes, then add remaining powdered sugar, salt and vanilla. Beat until light and fluffy. Use heavy cream to thin as needed.

Spread frosting evenly over cooled bars and top with sprinkles.

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homemade pizza roll-ups

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This recipe combines a well-known and familiar meal with a homemade aspect — something that is incredibly important especially when it comes to getting your picky eaters in the kitchen. We recommend letting the kids dive into making their own pizza dough, but of course, feel free to pick up some pre-made dough for a quicker turnaround.

Homemade Pizza Roll-Ups
Makes: about 24 roll-ups
Total Time: 45 minutes

Ingredients
dough
• 1 ½ cups warm water
• 1 tablespoon honey
• 2 tablespoons olive oil
• 4 teaspoons instant yeast
• 1 ½ teaspoons salt
• 3 ½ – 4 cups flour

filling
• 2 ½ – 3 cups pizza sauce
• 8 ounces mozzarella cheese, freshly shredded
• 5 ounces pepperoni, chopped
• ¼ cup freshly grated Parmesan cheese

Directions
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.

To make the dough, stir together the water, honey, olive oil, yeast, salt and 1 cup of flour in a large bowl with a wooden spoon (or an electric mixer fitted with the dough hook). Continue adding flour while stirring (or mixing on low), until the dough starts to come together and no longer sticks to the sides of the bowl. It should start to form a soft, smooth ball. At this point, knead for 3-4 minutes with your hands. Cover the bowl, and let rest for 10-15 minutes.

After letting it rest, separate the dough into two pieces. On a lightly floured surface, roll out one portion of the dough into a thin rectangle about 14×10 inches.

Spread ½ – ¾ cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella and then half of the chopped pepperoni. Starting on the long side, begin to roll it up, just like making cinnamon rolls. At the end, pinch together the seam to close.

Cut the dough into 1-inch sections with a serrated knife and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining dough.

Once all the rolls are on the baking sheet, sprinkle evenly with parmesan cheese and bake for 15-20 minutes until golden.

Serve with extra pizza sauce for dipping.

homemade blueberry muffins

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Muffins are a great place to start with kids in the kitchen! They’re simple and typically well loved. Let the kiddos give you some creative input by allowing them to brainstorm ideas for substitutions or additions. Maybe adding in a few chocolate chips? Topping with an oat crumble? Using half blueberries, half blackberries? We love them all! We bet you’ll love what they come up with and how creative they can be!

Blueberry Muffins
Makes: 12 muffins
Total Time: 45 minutes

Ingredients
• 1 cup granulated sugar
• ½ cup butter, softened
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk
• 1 ½ cups fresh blueberries
• 3 tablespoons turbinado sugar

Directions
Preheat oven to 375°F and grease 12 muffin cups or line with muffin liners.

In the bowl of an electric mixer, cream the butter and 1 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add vanilla and whisk to combine.

Sift together the flour, salt and baking powder. Gradually add to the butter mixture alternating with the milk. Fold in the blueberries with a spatula until evenly distributed, making sure not to overmix.

Fill muffin cups to the top and sprinkle with turbinado sugar. Bake for 30-35 minutes thentransfer to a rack to cool completely.

kids in the kitchen

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Cooking with kids can be a truly rewarding and fun experience. Not only for them, but for you too! We’re not denying that there will be many messes and maybe some meltdowns along the way, but getting kids in the kitchen builds a foundation that will influence their lives for many years to come. The kitchen provides so many valuable learning opportunities, for kids and adults alike, and we are so excited to share this weeks tips and recipes to help you get started on the journey of cooking with kids!

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S’mores tart

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Chocolate S’mores Tart

Makes: 9-inch tart
Total Time: 2 hours 45 minutes

Ingredients
crust
1½ cups graham cracker crumbs
8 tablespoons butter
1/3 cup sugar
pinch of salt

filling
12 ounces semi-sweet chocolate, coarsely chopped
¼ cup unsalted butter, cut into pieces
1 ½ cups heavy cream

marshmallow fluff
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350°F.

Using a food processor or blender, grind graham crackers into crumbs. Add crumbs to a
medium bowl and mix with melted butter, sugar and a pinch of salt. Mix until well combined.

Press crumbs evenly into a 9-inch tart pan, making sure the crust is compact. Pre-bake for 10 minutes then remove from oven and allow to cool.

To make the filling, place chocolate and butter in a large bowl and set aside. In a small
saucepan over medium-low heat, heat the heavy cream while whisking constantly. Bring to a low boil then immediately remove from heat and pour over chocolate. Stir, using a wooden spoon, until chocolate and butter are melted and ganache is smooth.

Pour the filling evenly into the crust and place in the refrigerator to chill for at least 2 hours, or until completely firm.

Before serving, in the top of a double boiler or a metal bowl over a saucepan of simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed for 1 minute. Continue beating on low until a thermometer reads 160°F, about 5 minutes. Transfer to a large bowl, add vanilla, and beat on high until glossy, stiff peaks form and the mixture is slightly cooled, about 5 minutes.

cherry cream pie pops

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Who could turn one of these beauties down on a hot summer day? Certainly not us. We love that these pops combine some of our favorite things (did someone say: fresh summer fruit and creamy Greek yogurt!?) and they can be versatile with any summer fruit you’ve picked up at the market. Bring on the “fruit” and cream!

Cherry Cream Popsicles

Makes: 10 popsicles
Total Time: 4 hours 30 minutes

Ingredients
2 cups fresh pitted sweet cherries
¼ cup honey
juice of one lemon
¼ teaspoon almond extract
2 cups whole milk Greek yogurt
¼ cup honey
extra pitted sweet cherries, halved

Directions
Add 2 cups pitted cherries and ¼ cup honey to a blender or food processor and puree. Strain puree through a fine mesh strainer into a large measuring cup and discard any remaining solids.

Add the lemon juice and almond extract to the puree and stir to combine.

In a medium bowl, combine the yogurt and honey. Then add about half of the yogurt mixture to the cherry mixture and stir to combine.

Pour a small amount of the cherry mixture into 10 popsicle molds. Layer with the yogurt
mixture, dividing evenly amongst the molds. Top with remaining cherry mixture, leaving a little bit of room at the top.

Push a couple cherry halves down the side of each mold. Insert sticks and freeze until firm, about 4 hours.

strawberry biscuit cobbler

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Pies, cobblers, crumbles – oh my! Summer is not complete without these three things. This gooey, fruit cobbler is one to reckon with. Unlike pie crust, which can be somewhat hard to conquer, this cobbler is topped with a sweet biscuit dough that is oh so easy!

Strawberry Biscuit Cobbler

Makes: 8 servings
Total Time: 1 hour

Ingredients
8 cups fresh strawberries, hulled
½ cup granulated sugar
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla
juice from ½ large lemon

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
10 tablespoons cold butter, cut into pieces
¾ cup buttermilk
heavy cream or milk for brushing
1-2 teaspoons sanding sugar

Directions
Preheat oven to 375°F and lightly grease a large, deep pie dish, cast iron skillet or 9x13inch baking pan.

After washing and hulling the strawberries, lay them out on a towel and pat gently until dry.

To make the filling, toss strawberries, sugar, cornstarch, salt, vanilla and lemon juice in a
medium bowl. Pour into the prepared pan and spread evenly.

For the biscuit topping, whisk together the flour, sugar, baking powder and salt in a medium bowl. Add the butter pieces and cut them into the flour mixture using a pastry blender or fork, until the butter is in pea-sized pieces.

Stir in the buttermilk until the dough is just combined, making sure not to overmix. Use your hands to bring together the dough if needed.

Using a spoon or measuring cup, drop dough onto the strawberries in even portions, flattening slightly. Brush dough with milk or heavy cream and sprinkle sanding sugar over the top of the biscuits.

Bake for 35-40 minutes in the preheated oven until the biscuits are golden on top and the filling is bubbly.

oh me, oh my… sweet summer pie

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We know that the summer temperatures can make it tempting to avoid the oven at all costs— but with the bounty of fruit that summer provides, we highly discourage that! I mean how else would you bake up a gooey strawberry pie? If you just can’t bear to turn the oven on, we recommend turning to a fruity pie pop, homemade ice cream or a no-bake tart. This season doesn’t last long, so check out our recipes this week and take full advantage of this yummy time of year!

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