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| Easy Bake Sale Recipes! By: Eve Solomon and Mai Eldib One of the quintessential parts of any school activity is fundraising, and what better way to make some money than a bake sale? This month, Athena Magazine for Girls thought we’d help you out by providing some fun and easy recipes for sweets that will fly off the table and bring in the cash! Carrot Cake Cupcakes: What’s more fun than a cupcake? Instead of the usual chocolate and vanilla, mix it up with healthier, but still delicious, carrot cake! For a fun twist, add a couple of drops of green food dye to the cream cheese frosting, for cupcakes that look like carrots! A fun twist that will surely draw a crowd! For the cake: 2 cups sugar 1 1/3 cups vegetable oil 1 teaspoon vanilla extract 3 eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups grated carrots (less than 1 pound) 1 cup raisins 1 cup chopped walnuts For the frosting: 3/4 pound cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound powdered sugar green food dye as needed Preheat the oven to 350 degrees. Combine the sugar, oil, and vanilla in the bowl of an electric mixer, this is bowl #1. In bowl #2, combine the flour, cinnamon, baking soda and salt. Beat the ingredients of bowl #1, and add the eggs one at a time. Beating bowl #1 on low speed (so that you don’t make a mess!), add half of the ingredients from bowl #2 to bowl #1. Next, pour the grated carrots, the raisins, and the walnuts into the left over half in bowl #2. Mix well, and add to bowl #1. Line a muffin pan with orange paper liners and scoop in the mix! Each cup should be ¾ full, making about 22 cupcakes. Turn the oven up to 400, and pop in the muffins! Ten minutes later, turn it down to 350 again, and leave them in for 35 minutes. Then, take them out and leave them on a rack to dry. As the muffins dry, make the frosting by combining the cream cheese, butter, and vanilla in the electric mixer. Mix using the paddle attachment, and add the sugar as you mix. At the end, mix in the food dye, using your eye to determine the shade of green you want! When the cupcakes are completely cool, frost them generously! Chocolate Rainbow Truffles! Truffles sound fancy and complicated, but they’re actually one of the easiest things to make. And with this recipe, also one of the prettiest. Make sure you leave yourself plenty of time though, because they need to stay in the refrigerator for up to two hours! Ingredients: 7/8 cup heavy cream 8 ounces good quality bittersweet chocolate, chopped Unsweetened cocoa powder as needed Sprinkles or any color or variety! Put the chocolate into a bowl. Pour the cream into a pot and heat it until you see steam coming off of it. Pour the cream into the bowl over the chopped chocolate, and stir until the cream and chocolate are combined, and the chocolate is melted. Leave the mix in the refrigerator for one or two hours. Working quickly, and preferably wearing rubber gloves, or using a melon-baller, scoop out tablespoons of the truffle mix and roll them into little balls. The faster you work, the easier it is because the mix won’t melt. Roll the balls in cocoa powder, shredded coconut, or, for a colorful twist, sprinkles of any color or variety you want! The only hard part about this recipe is that when you get to school, makes sure that there is a refrigerator where you can store the truffles, or else they’ll melt. Take them out right before the bake sale starts and serve! Puffy Chocolate Chip Cookies Ingredients: 2 cups of floor 1 cup of cocoa power 1 ½ teaspoon of baking powder A pinch of salt 1 ½ cups of sugar ½ a teaspoon of vanilla extract 1 stick of unsalted butter 3 eggs ½ packet of unsweetened chocolate chips Directions: Preheat an oven to 350°F. Grease 2 baking sheets with butter. In a bowl mix together the following ingredients, the floor, cocoa, salt and baking powder. And if you have an electric mixer, in another bowl, beat together the butter and sugar until the batter is mixture has a creamy texture. Add one egg at a time and beat into the mixture and finally top it off with your vanilla. Then start mixing your flower mixture slowly into the batter until it fully combines with your creamy mixture. FINALLY add the chocolate chips into the mixture and combine totally into the dough using a tablespoon scoop a round full of dough and make it into a ball by using your hands. Then place the ball of dough on the baking sheet. Repeat until dough is finished, and make sure to keep the balls around 2 inches apart. Bake the cookies until they are puffed and crackled, this should be for around 12 to 14 minutes. After taking the cookies out of the oven, allow them to cool for 15 minutes before indulging in some delicious chocolate chip cookie. Delicious Brownies Ingredients: 1 stick of butter 1 cup of sugar a pinch of salt 1 cup of cocoa powder (preferably unsweetened) 2 eggs 1 teaspoon of vanilla extract ½ cup of flour ¾ of cup of semi-sweet or bitter sweet chocolate chips finely chopped. Directions: Preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass. Place a bowl of water and place in the bowl of water a glass bowl (safe for the heat) and melt the chocolate chips. After having your melted chips add them into a bowl with the sugar and the salt. Gradually ass the eggs in, but one at a time and beat quickly and very well (so not to have them to become scrambled eggs in your mixture). After adding the eggs, add your vanilla. Mix the flour and the cocoa powder into the batter. If it looks too fugdgey, add some milk to loosen it up. Pour the batter into your baking dish. Check with a knife or a toothpick by interesting it in the middle of the brownies to see if they are fully baked. Bake for 30 minutes or longer if needed. But DO NOT OVERBAKE. Place them on a wire rack to cool and cut them into whatever shapes your heart desires. Choco-Rice Krispie Treats Ingredients: ½ stick of butter 1 package of regular marshmallows 6 cups of Cocoa Krispies Directions: Melt the butter in a saucepan over low heat. Put the marshmallows into the pan and stir them until they have totally melted. Then remove your pan from the heat. Add the Cocoa Krispies into the mixture and stir really well. Until all the Cocoa Krispies are coated. Place the mixture on a medium thickness pan that is lightly coated with cooking spray. Then cut them into 1 or 2 inch squares when they have cooled off. Happy Baking! We hope these help you raise some money for whatever team, group, or club you’re in! Note: Credit to Ina Garten for the Carrot Cake Cupcake base recipe, and credit to Mark Bittman for the Truffle base recipe. |
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