Baking Directions

Apple Pie Cookie Mix

You will need:

For Apple Cookies:
5 TBSP room temperature butter
2 TBSP water

For Caramel Icing
4 TBSP room temperature butter
1 cup powdered sugar
1 TBSP milk

Directions

Cookies:
1. Preheat oven to 350°F.
2. Combine cookie mix, room temperature butter and water. Mix until well blended.
3. Divide cookie dough into 12 large or 24 small balls and place 2 inches apart onto ungreased baking sheet.
4. Bake for 9 to 11 minutes or until golden.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Icing:
1. Using an electric mixer, beat room temperature butter on HIGH for one minute, or until light and fluffy.
2. Add icing mix and powdered sugar and beat on LOW just until combined.
3. Slowly add milk and beat icing on HIGH for 1 minute until creamy.
4. Spread icing on cooled cookies, transfer to serving platter, and enjoy!

Yield: 12 large or 24 small Caramel Apple Pie Cookies

Birthday Cake Cupcake Sundae Kit

You will need:

For vanilla cake
1/3 cup water
3 TBSP. room temperature butter
1 egg
8 baking liners

For marshmallow frosting
8 TBSP. room temperature butter
2 cups powdered sugar
2 TBSP. milk

Cupcakes:
1. Preheat conventional oven to 375°F. Line muffin pan with 8 liners (not included).
2. Combine cupcake mix, water, butter and egg*. Using an electric mixer, mix on LOW just until well combined. Divide batter into two mixing bowls.
3. Pour half of the blue color into one of the bowls and whisk until well combined. Set remaining food color aside for use in frosting.
3. Use a teaspoon or a small muffin scoop to distribute a little bit of each batter among the 8 baking liners. HINT: Place one color of batter in one section of the baking liner and the other color next to it. Continue in this fashion until all cupcake batter has been distributed among the liners.
4. Bake for 14 to 16 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.

Frosting:
1. Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix, remaining food color and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy.
2. Cut 1 1/2 inches off the tip of the piping bag. Drop decorating tip into bag and push down firmly (half of tip should be exposed). Insert bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure and squeeze frosting down to the tip.
3. Pipe frosting onto cupcakes. Refer to box for inspiration. Immediately top with rainbow confetti. Add a chewy cherry drop, to each Birthday Cake Cupcake Sundae, place on a serving platter and enjoy!

*High Altitude (over 3500 ft.): Add 1/3 cup flour to mix; decrease water to 3 TBSP. Mix only until well-blended. Bake 375˚F 14 to 16 minutes. Makes 9.

Yield: 8 Birthday Cake Cupcake Sundaes

Candy Cane Brownie Mix

You will need:

Brownies
¼ cup vegetable oil
2 TBSP. water
2 eggs

Vanilla Frosting
8 TBSP. room temperature butter
2 cups powdered sugar
2 TBSP. milk

Directions

Brownies
1. Preheat oven to 325°F. Grease and flour an 8x8 inch baking pan or line with foil and grease.
2. Combine brownie mix, vegetable oil, water, and eggs*. Stir until all ingredients are mixed. HINT: for chewier brownies, reduce vegetable oil to 2 TBSP. and continue as directed.
3. Pour brownie batter into prepared pan.
4. Bake for 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Allow to cool to room temperature completely before frosting.

Frosting
1. Using an electric mixer, beat room temperature butter on HIGH for one minute, or until light and fluffy.
2. Add frosting mix and powdered sugar and beat on LOW just until combined.
3. Add milk and beat frosting on HIGH for 1 minute until creamy.
4. Spread evenly over top of cooled brownies. HINT: Use an offset spatula to create festive swirls. Sprinkle with peppermint crunch.
5. Cut with plastic knife to make slicing easier, place on serving tray and enjoy!

**High Altitude (over 3500ft): Add 1/3 cup flour to mix; increase water to 1/4 cup.
Dark non-stick pans: bake in 9x9-inch pan at 325˚F 30 to 35 minutes.
Shiny aluminum pans: bake in 9x9-inch pan at 350˚F for 28 to 33 minutes.

Yield: 16 Candy Cane Brownies

Carrot Cake Scone Kit

You will need:

For scones:
1/2 cup chilled butter, cubed
1 cup milk
1 egg

For cream cheese glaze:
4 TBSP butter
1 cup powdered sugar
1 TBSP milk

cooking spray as necessary for handling dough

Directions

Bake Scones
1. Preheat oven to 350˚F. Lightly grease a cookie sheet with cooking spray.
2. In the bowl of a stand mixer, combine scone mix and chilled butter. Mix on LOW until butter is cut-in and is the size of peas. Add milk and egg and mix on LOW only until combined. Dough will be sticky.
3. Spray a spatula with cooking spray and empty dough onto cookie sheet. With lightly sprayed hands, pat into a level circle approximately 10 to 12 inches in diameter.
4. Coat a knife with cooking spray and cut circle into 12 pieces, but do not separate pieces from each other.
5. Bake for 20 minutes, remove briefly from oven, and slice scones again along previous marks. Separate slightly and place back into oven for 10 minutes or until a toothpick inserted into the center of the dough comes out clean.
6. Remove from oven and allow to cool on cookie sheet for 1 minute; use large spatula to gently transfer scones to wire rack and allow to cool completely.

Make Glaze
1. While scones are cooling, melt butter in a microwave-safe bowl. Add cream cheese glaze mix, powdered sugar, and milk, whisking until smooth.
2. Transfer 1/3 of the glaze mix to a smaller bowl and whisk in green color powder until desired color is obtained. Stand a piping bag in a tall drinking glass and drape over the edge to hold open. Use a spatula to transfer glaze to piping bag. Set glass aside.
3. Whisk orange color powder as desired into remaining glaze. Transfer to piping bag as instructed above.
4. Place wire rack holding scones over a cookie sheet to catch drips. Cut small tip off of the piping bag containing orange glaze and drizzle in a zig zag pattern over scone shapes to create carrots, leaving top inch of scones unglazed. Cut small tip off of the piping bag containing green glaze and drizzle leafy strands on top of each carrot-shaped scone. Refer to box for inspiration.
5. Transfer Carrot Cake Scones to serving platter and enjoy!

Yield: 12 Carrot Cake Scones

Chocolate Chip Cookie Dough Cupcake Sundae Kit

You will need:

For vanilla cake
1/3 cup water
3 TBSP. room temperature salted butter
1 egg
8 baking liners

For vanilla frosting
8 TBSP. room temperature salted butter
2 cups powdered sugar
2 TBSP. milk

Cupcakes:
1. Preheat conventional oven to 375°F. Line muffin pan with 8 liners (not included).
2. Combine cupcake mix, water, butter and egg*. Using an electric mixer, mix on LOW just until well combined.
3. Distribute batter evenly into 8 muffin cups. Bake for 14 to 16 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.

Frosting:
1. Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy.
2. Cut 1 1/2 inches off the tip of the piping bag. Drop decorating tip into bag and push down firmly (half of tip should be exposed). Insert bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure and squeeze frosting down to the tip.
3. Pipe frosting onto cupcakes. Refer to box for inspiration. Press cookie dough bites into frosting as desired. Top each Chocolate Chip Cookie Dough Cupcake Sundae with a chewy cherry drop, place on a serving platter and enjoy!

*High Altitude (over 3500 ft.): Add 1/3 cup flour to mix; decrease water to
3 TBSP. Mix until well-blended. Bake 375˚F 14 to 16 minutes. Makes 9.

Yield: 8 Chocolate Chip Cookie Dough Cupcake Sundaes

Dipped Ornament Brownie Bites

You will need:

For Brownies:
3 TBSP. vegetable oil
1 TBSP. water
1 egg

1 tsp. vegetable oil, for coating
waxed paper, for drying

Directions:
Bake
1. Preheat oven to 350°F. Grease and flour bottom of 8x8-inch baking pan. Stir brownie mix, oil, water and egg in medium bowl until well blended. Spread in pan.
2. Bake for 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Remove from oven and cool on wire rack until room temperature, approximately 45 minutes; place in refrigerator to speed up the process. Empty sanding sugar into a small bowl and set aside. Wash picks in warm soapy water and dry thoroughly.
3. When brownies have cooled, cut into quarters and crumble by hand into a large mixing bowl. You can remove the crusts if you like. Squeeze crumbs into a soft dough. Divide the dough into 8 equal pieces and form into bites. Set on a waxed paper-lined plate and place in the freezer for 30 minutes to firm and make assembly easier.

Make Ornaments
1. When freezer time is close to expiring, heat melting wafers in a microwave-safe bowl until melted, stirring every 30 seconds. Add vegetable oil and stir until smooth. Immediately remove brownie shapes from freezer.
2. Working one at a time, drop a single brownie bite into the melted wafers. Using a fork, coat all sides of the brownie bite and tap the fork against the rim of the bowl to shake off the excess. Gently place coated brownie bite onto wax paper-lined plate. Sprinkle with sanding sugar and repeat the process with remaining brownie bites. HINT: Work Quickly! Place uncoated brownies bites back into the freezer if they begin to soften. Reheat melting wafers if they start to harden. Insert an ornament pick* into the top of the brownie bite. Place Dipped Ornament Brownie Bites on a serving platter and enjoy!

*Remove ornament picks prior to consuming.

Yield: 8 Dipped Ornament Brownie Bites

Gingerbread Man Sandwich Cookie Kit

You will need:

For gingerbread cookies:
2 TBSP room temperature butter
1/4 cup honey
1 TBSP plus 1 tsp. water

For vanilla frosting:
4 TBSP room temperature butter
1 cup powdered sugar
1 TBSP milk
Directions

Gingerbread Cookies
1. Preheat oven to 350°F. Lightly grease a baking pan. Wash cutter with warm, soapy water and dry thoroughly.
2. Combine cookie mix, room temperature butter, honey and water*. Mix until well-blended. Allow to rest in refrigerator for 30 minutes.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Using the man shape side of cutter, cut out 16 cookies. Using the button side of cutter, cut out buttons from 8 of the gingerbread man shapes.
4. Place 2 inches apart onto prepared baking sheet and bake for 9 to 11 minutes or until done.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Frosting:
1. Using an electric mixer, beat butter on HIGH for one minute, or until light and fluffy.
2. Add frosting mix and powdered sugar and mix on LOW until combined. Add milk and beat on HIGH until creamy.
3. Spread frosting onto each solid gingerbread man cookie and place the button cookie on top. Press together slightly. Place on serving platter and enjoy!

*High Altitude (over 3500 ft): Add 2 TBSP flour to mix; increase water to 1/4 cup.

Yield: 8 Gingerbread Man Sandwich Cookies

Guinness Beer Bread Mix

Directions:
You will need:
1 1/2 cup Guinness
1/3 cup molasses

1. Preheat oven to 350˚F and grease a 9x5” loaf pan with cooking spray.
2. Slowly pour stout into a mixing bowl and let head settle. Add molasses and stir well with a wooden spoon to combine. Add mix pouch and stir until combined and dry mix is fully incorporated. HINT: Mix until combined, but avoid over mixing or the batter could deflate.
3. Pour batter into prepared loaf pan and bake for 20 minutes at 350˚F.
4. Turn oven down to 325˚F and continue baking for 45 to 60 more minutes until a toothpick inserted into the middle of the loaf comes out completely clean. NOTE: Every oven is different; monitor carefully after 45 minutes. The bread should have pulled away from the sides of the pan and the top should no longer look shiny.
4. Remove from oven and let cool in pan 15 minutes before removing to a wire rack and allowing to cool completely. Cut into slices and serve. Delicious toasted and topped with honey butter or blackberry jam.

Yield: 16 servings

Guinness Caramel Pretzel Brownie Mix

You will need:

3 TBSP. vegetable oil
3 TBSP. Guinness stout
2 eggs

Directions

1. Preheat oven to 350°F. Grease and flour an 8x8-inch baking pan or line with foil and grease.
2. Combine brownie mix, vegetable oil, stout, and eggs*. Stir until well blended.
3. Pour brownie batter into prepared pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Allow to cool to room temperature.
4. Cut into squares and place on serving platter. HINT: A plastic knife makes cutting brownies easier. Place pouch of caramel topping in a glass of warm water for a few minutes. Wipe dry, cut a small corner off the pouch, and drizzle over each brownie. Sprinkle pretzels onto brownies. Serve and enjoy!

*High Altitude (over 3500ft): Add 1/3 cup flour to mix; increase water to 1/4 cup.
Dark non-stick pans: bake in 9x9-inch pan at 325˚F 30 to 35 minutes.
Shiny aluminum pans: bake in 9x9-inch pan at 350˚F for 28 to 33 minutes.

Yield: 16 Stout Caramel Pretzel Brownies

Guinness Chocolate Stout Cupcake Mix

You will need:

For chocolate stout cake
4 TBSP. room temperature butter
1 egg + 1 yolk
1/4 cup + 2 TBSP. Guinness Stout
8 cupcake liners

For vanilla stout frosting
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk

Cupcakes:
1. Preheat conventional oven to 375°F. Line muffin pan with 8 liners (not included). Slowly measure stout and allow head to subside.
2. Combine cupcake mix, butter, egg and stout. Using an electric mixer, mix on LOW until well combined.
3. Distribute batter evenly into 8 muffin cups. Bake for 12 to 15 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.

Frosting:
1. Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy. Use an offset spatula or butter knife to frost each cupcake.
2. Knead pouch of caramel topping to soften and place in a glass of warm water for a few minutes. Wipe dry, cut a small corner off the pouch, and drizzle over each cupcake as desired. Refer to box for inspiration. Place on a serving platter and enjoy!

Yield: 8 Guinness Chocolate Stout Cupcakes

Holiday Greetings Cookie Kit

You will need:

For sugar cookies:
4 TBSP. room temperature butter
1 egg

For royal icing:
6 tsp. water
1 cup powdered sugar

Directions
Bake
1. Preheat oven to 350°F. Wash cutters in warm soapy water and dry thoroughly. Lightly grease baking sheet with butter or cooking spray.
2. Combine cookie mix, butter and egg*. Mix until well blended and dough comes together.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Make shapes with large cutter, gathering and rerolling as necessary. Use the mini tree or snowflake cutter to cut out one shape from each cookie. Place all cookies 2 inches apart on a lightly greased baking sheet.
4. Bake for 11 to 15 minutes or until edges are golden. HINT: Thicker cookies may need longer baking time; thinner cookies may bake faster. Watch smaller cookies that they don’t brown too quickly; every oven varies slightly.
5. Remove from oven and let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Decorate
1. Dissolve royal icing mix in water, whisking well. Add powdered sugar and whisk well until dissolved. Divide evenly into 3 bowls. Add red color to one bowl, whisking well until all color is incorporated and desired shade of red is obtained. Repeat process with second bowl and green color powder. Keep last bowl white.
2. Insert a piping bag in a tall glass and pull over the edges to hold open. Use a spatula to transfer red icing. Twist top of bag to close and set aside, keeping bag in glass. Repeat with remaining piping bags and icings.
3. Cut a small tip off of the piping bags and decorate large and small cookies as desired. HINT: Cut a small tip so fine detail can be obtained, you can always make it larger later. Pipe contrasting designs with remaining colors while base icing is still wet, but allow icing to dry before piping colors side by side to avoid bleeding. HINT: Use a toothpick to drag colors gently through icing, creating marbled and other ornate designs. Refer to box for inspiration. Sprinkle nonpareils onto wet icing. Set cookies aside to dry, saving a tiny bit of icing to secure little cookies to larger ones later. HINT: Icing will set in 30 minutes. Place decorated cookies in refrigerator to quicken the set time.
4. Squeeze a dot of icing on each large cookie and place a decorated mini cut out on top. Allow to set. Transfer to a serving platter and enjoy!

*High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.
Yield: 10 Holiday Greetings Sugar Cookies

Holiday Lights Sugar Cookie Mix

You will need:

4 TBSP. room temperature butter
1 egg

1. Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray.
2. Combine cookie mix, butter and egg*. Mix until well blended.
3. Divide dough into 12 pieces and roll into balls. Place on prepared cookie sheet. Use the bottom of a lightly floured glass or your palm to flatten each ball somewhat.
4. Bake for 8 to 10 minutes or until edges just begin to turn golden. HINT: Thicker cookies may need longer baking time; thinner cookies may bake faster.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.
6. Shake icing pen well and cut off tip. Squeeze wire shape on each cookie; refer to box for inspiration. Immediately top with holiday lights candies. Place on serving platter and enjoy!

* High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

Yield: 12 Holiday Lights Sugar Cookies

Hot Cocoa Cookie Mix

You will need:
5 TBSP room temperature butter
3 TBSP water

Directions:

1. Preheat conventional oven to 350°F. Grease baking sheet.
2. Combine cookie mix, butter and water in mixing bowl. Mix until well blended.
3. With floured hands, form into 12 large or 24 small balls and place 2 inches apart on prepared baking sheet.
4. Bake 10 to 12 minutes.
5. Cool on baking sheet 1 minute and transfer to rack to cool completely. Enjoy!

Yield: 12 large, or 24 small cookies

Mint Chocolate Chip Cupcake Sundae Kit

You will need:

For chocolate cake
1/4 cup water
3 TBSP. room temperature butter
1 egg
8 baking liners

For mint frosting
8 TBSP. room temperature butter
2 cups powdered sugar
2 TBSP. milk

Cupcakes:
1. Preheat conventional oven to 375°F. Line muffin pan with 8 liners (not included).
2. Combine cupcake mix, water, butter and egg*. Using an electric mixer, mix on LOW just until well combined.
3. Distribute batter evenly into 8 muffin cups. Bake for 14 to 16 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.

Frosting:
1. Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy.
2. Cut 1 1/2 inches off the tip of the piping bag. Drop decorating tip into bag and push down firmly (half of tip should be exposed). Insert bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure, squeeze frosting down to the tip, and set aside.
3. Pipe frosting onto cupcakes. Refer to box for inspiration. Sprinkle with mini chocolate chips as desired. Top each Mint Chocolate Chip Cupcake Sundae with a chewy cherry drop, place on a serving platter and enjoy!

*High Altitude (over 3500 ft.): Add 3 TBSP. flour to mix, bake at 375˚F for 14 to 17 minutes. Makes 9 cupcakes.

Yield: 8 Mint Chocolate Chip Cupcake Sundaes

Mocha Almond Fudge Cupcake Sundae Kit

You will need:

For cupcakes
1/4 cup water
3 TBSP. room temperature butter
1 egg
8 baking liners

For frosting
8 TBSP. room temperature butter
2 cups powdered sugar
2 TBSP. milk

Cupcakes:
1. Preheat conventional oven to 375°F. Line muffin pan with 8 liners (not included).
2. Combine cupcake mix, water, butter and egg*. Using an electric mixer, mix on LOW just until well combined.
3. Distribute batter evenly into 8 muffin cups. Bake for 14 to 16 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.

Frosting:
1. Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy.
2. Cut 1 1/2 inches off the tip of the piping bag. Drop decorating tip into bag and push down firmly (half of tip should be exposed). Insert bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill with frosting. Twist top of bag to secure and squeeze frosting down to the tip. Pipe frosting onto cupcakes. Refer to box for inspiration.
3. Place pouch of fudge topping in a glass of warm water for a few minutes to soften. Wipe dry, cut a small corner off the pouch, and drizzle over each cupcake as desired. Immediately sprinkle with chopped almonds. Top each Rocky Road Cupcake Sundae with a chewy cherry drop, place on a serving platter and enjoy!

*High Altitude (over 3500 ft.): Add 3 TBSP. flour to mix, bake at 375˚F for 14 to 17 minutes. Makes 9 cupcakes.

Yield: 8 Mocha Almond Fudge Cupcake Sundaes

Multi-Color Dreidel Sugar Cookie Tin

You will need:

4 TBSP. room temperature butter
1 egg

1. Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray.
2. Combine cookie mix, butter and egg.* Mix until well blended.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut shapes with cutters, gathering and rerolling dough as necessary. HINT: If dough becomes sticky, place in fridge for 10 minutes, also flour rolling pin and dough liberally. Place 2 inches apart on prepared baking sheet.
4. Bake for 12 to 15 minutes or until edges are golden. Let cookies cool on baking sheet for 1 minute. Transfer to rack and allow to cool completely.
5. Decorate as desired and serve.

* High Altitude (over 3500 ft.): Add 3 TBSP fl.our and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

Yield: 10 Sugar Cookies Dreidels