Any ideas for baking for my daughters class?!
Answers: my daughters class is having a thanksgiving celebration and she signed me up for baked goods (treat). There are 20 children in her class and the baked good is supposed have a Thanksgiving theme to it. I'm thinking cookies aren't it, any suggestions would be great! Thanks
----->Pumpkin Chocolate Chip Muffins
Submitted by: Donna
Rated: 5 out of 5 by 244 members
Yields: 24 servings
"These muffins use canned pumpkin, spices and chocolate chips. They can be made any time of year, but are especially good during Autumn."
INGREDIENTS:
1-1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup semisweet chocolate chips
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
----->Pumpkin Muffins II
Submitted by: Julie Coates
Rated: 4 out of 5 by 187 members
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 24 servings
"These wonderful spicy muffins are the perfect treat for an autumn afternoon."
INGREDIENTS:
2 small sugar pumpkin, seeded
6 cups all-purpose flour
4 cups white sugar
1 tablespoon and 1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon and 1 teaspoon ground cloves
1 tablespoon and 1 teaspoon ground cinnamon
1 tablespoon and 1 teaspoon ground nutmeg
2 teaspoons ground allspice
2 teaspoons salt
1-1/3 cups vegetable oil
6 eggs
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
----->Pumpkin Cream Cheese Muffins
Submitted by: Barb
Rated: 4 out of 5 by 161 members
Yields: 24 servings
"Pumpkin muffins with a cream cheese filling."
INGREDIENTS:
1-1/3 (8 ounce) packages cream cheese
1-1/3 egg
1-1/4 teaspoons vanilla extract
1/4 cup brown sugar
1/4 cup and 2 tablespoons all-purpose flour
1/3 cup and 1 tablespoon and 1 teaspoon white sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/4 cup chopped pecans
3-1/3 cups all-purpose flour
2-2/3 cups white sugar
2-3/4 teaspoons baking powder
2-3/4 teaspoons ground cinnamon
3/4 teaspoon salt
2-3/4 eggs
1-3/4 cups canned pumpkin
1/4 cup and 3 tablespoons olive oil
2-3/4 teaspoons vanilla extract
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Brownies are always a hit. If you have the time, you can decorate teh top of each brownie with icing. For example, at Halloween, my fiancee and i bought ready made, small round brownies and used orange and green icing (you can buy them in squeezable tubes with thin openings) to draw different pumpkin faces.
why not try to bake a JUMBO CHOCOLATE CHIPS COOKIES
http://www.verybestbaking.com/products/c...
RECIPE:
1 2/3 cups (10-oz. pkg.) NESTLé CHOCOLATIER? 53% Cacao Dark Chocolate Morsels, divided
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions:
PREHEAT oven to 325° F. Line baking sheets with parchment paper.
MELT 2/3 cup morsels in microwave-safe bowl on HIGH power (100%) for 45 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring until smooth.
SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
BAKE 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
small pumpkin tarts
Pumkin bread
pumpkin bars
pumpkin cookies
Pecan bars
Popcorn balls
All these ingredients are related to traditional thanksgiving.
PUMPKIN MAPLE CHEESE CAKE
1 1/2 c. gingersnap cookie crumbs (about 32 cookies)
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 (16 oz.) can pumpkin (about 2 c.)
3 eggs
3/4 c. pure maple syrup
2 tsp. pumpkin pie spice
Maple Whipped cream
Preheat oven to 300 degrees. Combine crumbs and butter; press firmly on bottom of 9-inch spring form pan or 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, pure maple syrup and pumpkin pie spice; mix well. Pour into prepared pan.
Bake one hour and 20 minutes or until edge springs back when lightly touched (center will be slightly soft). Turn off oven and allow cheese cake to cool in oven with door slightly open. Cool. Chill. Garnish with maple Whipped Cream. Refrigerate leftovers. Makes one 9 inch cheese cake.
MAPLE WHIPPED CREAM:
In small mixer bowl, beat 1 cup (1/2 pint) whipping cream and 1/4 cup pure maple syrup until stiff.
Make it so that it is enjoyable for you, your daughter, and her class really. that is all that matters. Make it nice, wholesome and delicious so it is a baked good that is to be remembered. it is OK for you to mess up a little bit. make some of your daughter's favorites. something will most likely work. trust me.