Week 6: Bake/Cook/Make Day Saturday!

Saturdays are set aside to spend some quality, fun time in the kitchen with your child

Sugar Cookie Magic Wands 

and 

Peanut Butter Ripple Brownies

Sugar Cookie Star Wands

• Refrigerated Sugar Cookie Dough, Pouch Mix or Make Your Own
• Sprinkles
• Popsicle Sticks/Lollipop Sticks/Pretzel Sticks
• Star Shaped Cookie Cutter
• Frosting

Preparation: 

 

1.

Preheat oven to 350°F.

2.

Roll dough to 1/8-inch thickness on well-floured surface. Cut dough with 2-inch star-shaped cookie cutter. Place each star on top of 1 pretzel stick; press lightly to attach. Place on ungreased cookie sheet.

3.

Bake 4 to 6 minutes or until edges are lightly browned. Carefully remove to wire racks; cool completely.

4.

Spread icing on stars; sprinkle with colored sugar. Press dragées into points of stars. Let stand until set.

5.  Makes 4 dozen cookies.

Recipe found here

Peanut Butter Ripple Brownies

3/4	cup sugar
1/2	cup peanut butter
1/4	cup Gold Medal® all-purpose flour
2	eggs
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
1/4	cup vegetable oil
1/4	cup water
2	eggs
	Chopped peanuts, if desired
Peanut Butter Frosting
1	cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
1/3	cup peanut butter
2	to 3 teaspoons milk 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In small bowl, beat sugar, 1/2 cup peanut butter, the flour and 2 eggs with electric mixer on medium speed 2 minutes; set aside. 2. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs until well blended. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife. 3. Bake 40 minutes. Cool completely, about 1 hour. 4. In medium bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 8 rows by 6 rows. Makes 48 Brownies Recipe Found Here

Week 6: Bake/Cook/Make Day Saturday!