Baking Directions

Peanut Butter Cup 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, squeeze frosting down to the tip and set aside.
3. Place one half of the peanut butter cups in a microwave-safe ramekin and heat on HIGH in 10-second intervals until melted. Let cool slightly.
4. Pipe frosting onto cupcakes. Use a spoon to drizzle melted candy over each cupcake as desired. Garnish with remaining peanut butter cups. Refer to box for inspiration. Top each Peanut Butter Cup 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 Peanut Butter Cup Cupcakes

Pinwheel Cookie Mix

You will need:

4 TBSP. room temperature butter
1 egg
plastic wrap, for rolling

1. Lightly grease baking sheet with butter or cooking spray and set aside. Combine cookie mix, butter and egg*. Mix until well blended.
2. Divide dough into thirds. In a small bowl, combine one portion of dough and the red color pouch. Mix with hands until color is evenly distributed, gather into a ball, and set aside. Wash your hands to remove colorant and repeat with a second portion and the green color pouch. Leave the third portion of dough uncolored.
3. On a lightly floured surface, roll the green cookie dough to a 4x10-inch rectangle. Repeat with each remaining dough balls. Stack the white on top of the green, and the red on top of the white. Press together gently.
4. Roll into a tight log along the long side of the rectangle and wrap carefully in plastic wrap. Place dough in freezer for 10 minutes to chill and make slicing easier.
5. Preheat oven to 350˚F. Remove cookie dough from freezer and use a sharp knife to slice off the jagged ends, exposing the colored pinwheel. Slice dough into 3/16-inch rounds. HINT: After each slice, roll dough forward slightly to expose a different side to the blade and help retain a circular shape. If dough begins to soften, place back in freezer for a few minutes to chill.
6. Place sliced cookies 2 inches apart on prepared baking sheet and sprinkle with the sugar. Bake 8 to10 minutes or until edges just begin to turn golden. HINT: Thicker cookies may need longer baking time; thinner cookies may bake faster. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely. Arrange Pinwheel Cookies on 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: about 24 Pinwheel Sugar Cookies

Pumpkin Roll Baking Mix

You will need:

For Pumpkin Roll:
3 eggs
½ cup water

For Cream Cheese Filling:
2 TBSP milk
8 TBSP room temperature butter
2 cups powdered sugar

parchment paper
clean kitchen towel for rolling
powdered sugar for rolling

Pumpkin Roll
1. Preheat conventional oven to 350˚F. Grease entire surface of a 10 x 15-inch rimmed baking pan (including side walls) with cooking spray and line bottom with parchment paper.
2. Combine cake mix, eggs and water in a mixing bowl. Beat with an electric mixer on MEDIUM for 3 to 4 minutes until batter is smooth.
3. Pour batter into prepared baking pan, spreading edge to edge with a spatula. Bake 13 to 15 minutes or until toothpick inserted into center tests clean.
4. While cake bakes, lay clean kitchen towel on counter. HINT: Use a towel that has not been washed with perfumed detergent or fabric softener. Sift powdered sugar over entire surface of towel.
5. Immediately upon retrieving from oven, turn baked roll onto towel, remove baking pan. Carefully lift a corner of the parchment paper and slowly peel off of cake. Starting at a short end, roll cake and towel into a log, Place on wire rack seam side down and allow to come to room temperature, about 30 minutes.

Filling
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 just until combined.
3. Add milk and beat on HIGH for 1 minute until creamy.

Assemble
1. Place serving platter nearby. Gently unroll cake, carefully peeling away towel. Spread filling over entire surface.
2. Reroll and transfer, seam side down, to serving platter. Refrigerate roll for 15 minutes. Dust with powdered sugar before serving. Enjoy!

Yield: 1 Pumpkin Roll with Cream Cheese Filling

Pumpkin Spice Cookie Mix

You will need:

For Pumpkin Spice Cookies:
5 TBSP room temperature butter
2 TBSP water

For Cinnamon Icing Mix:
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 1 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 Pumpkin Spice Cookies

Pumpkin Spice Pancake Mix

You will need:
1 cup water

Directions
1. Combine pancake mix and water in bowl. Stir with wire whisk or large spoon just until large lumps disappear. Allow batter to sit while griddle is heating.
2. Heat griddle over medium heat to about 350°F or until droplets of water sprinkled onto the skillet sizzle.
3. Lightly coat hot griddle with butter or cooking spray. For each pancake, spoon 2 TBSP. batter onto hot griddle.
4. Cook about 2 minute on each side. Turn when pancakes bubble and bottoms are light golden brown.

*Pumpkin Spice Pancakes are even better topped with sliced banana, pecans, a dusting of powdered sugar, or drizzled with maple syrup!

Yield: 8-10 Pumpkin Spice Pancakes

Rocky Road Cupcake Sundae Kit

You will need:

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

For chocolate 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 chopped almonds and press mini marshmallows into frosting as desired. 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 Rocky Road Cupcake Sundaes

S’mores Jumbo Cookie Kit

You will need:

8 TBSP room temperature butter
3 TBSP water

Directions:

1. Preheat oven to 350°F. Wash pan in warm soapy water and dry thoroughly. Lightly grease cookie pan.
2. Combine cookie mix, butter and water. Mix until well blended. Pat dough evenly across bottom and up sides of pan.
3. Bake 12 minutes. Remove pan from oven and set on heat-proof surface.
4. Carefully place chocolate chunks and mini marshmallows on cookie.
5. Return to oven and bake 3 to 5 minutes or until marshmallows puff slightly and cookie is baked through. HINT: To toast marshmallows, place finished, baked cookie under broiler – watch your cookie closely – marshmallows burn quickly!
6. Let s’mores cookie cool 10 minutes. Use a greased plastic knife to make slicing easier. Serve right from the pan and enjoy!

Yield: 1 S'mores Jumbo Cookie

*Pan

Salted Caramel Brownie Mix

You will need:

1/4 cup vegetable oil
2 TBSP water
2 eggs

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, water, and eggs*. Stir until well-blended. HINT – for chewier brownies, reduce vegetable oil to 2 Tbs. and continue as directed.
3. Pour brownie batter into prepared pan.
4. Bake for 25 to 30 minutes or until toothpick inserted in center comes out almost clean.
5. As tempting as it may be to serve while warm, brownies need to cool completely before slicing into 16 squares. A plastic knife makes cutting easier. Place brownies on serving platter.
6. Set caramel pouch in a glass of warm water for 90 seconds to soften. Remove from glass, dry, and cut a small corner off the pouch. Drizzle over each brownie. Sprinkle with salt as desired. 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 Salted Caramel Brownies

Shortbread Mini Trees Cookie Kit

You will need:

For cookies:
4 TBSP room temperature butter

For icing:
1 cup powdered sugar
2 TBSP. milk

1. Preheat oven to 350°F. Wash cutter with warm soapy water and dry thoroughly. Lightly grease baking sheet with butter or cooking spray.
2. Combine cookie mix and butter. Mix until well blended. Gather into a ball, wrap in plastic wrap, and chill in refrigerator for 20 to 30 minutes.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut out shapes with cutter. HINT: If dough becomes sticky, place in fridge for 10 minutes, also flour rolling pin and dough liberally. Place 1 inch apart on prepared baking sheet.
4. Bake for 11 to 14 minutes or until edges turn slightly golden brown.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.
6. Combine icing ingredients in a small bowl, whisking until well blended. Use a pastry brush or spoon to apply icing to each cookie. Sprinkle nonpareils onto wet icing and allow to set. Transfer to a serving platter and enjoy!

Yield: 40 to 48 Mini Shortbread Trees

Silver 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

Snow Cone Cupcake Kit

You will need:

For vanilla cupcakes: For vanilla frosting:
4 TBSP. butter 8 TBSP. room temperature butter
1/2 cup water 2 cups powdered sugar
2 eggs 2 TBSP. milk

For Cupcakes:
1. Preheat conventional oven to 375F. Line 12 muffin cups with baking liners (not included).
2. Using an electric mixer, combine cupcake mix, butter, water and eggs*. Mix until well blended. Distribute batter evenly, filling each liner no more than 2/3 full.
3. Bake for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely before frosting.

For Frosting:
1. Using an electric mixer, beat room temperature butter on HIGH for 1 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 each cupcake with frosting. Empty each pouch of colored sugar onto a small, rimmed plate.
4. Using box as inspiration, tilt cupcake and roll one side in colored sugar of choice.  Repeat on other side so colors meet or leave a strip in the middle to coat with another sugar color. HINT: Sugars will only stick to frosting. Assemble the cupcake aprons by interlocking the ends together and insert a cupcake in each apron. Insert a wooden spoon in cupcake to complete the look. Transfer to serving platter and enjoy!

*High Altitude (over 3500 ft): Add 1/2 cup flour to mix; decrease water to 1/3 cup. Mix only until well blended. Make 15 cupcakes.

Yield: 12 Snow Cone Cupcakes

Snowflake Linzer Cookie Baking Kit

You will need:
3 TBSP. room temperature butter
1 egg
1/2 cup jam of your choice

Directions
1. Wash cutter with warm soapy water and dry thoroughly. Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray. Combine cookie mix, butter and egg. Mix until well blended.
2. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Make 8 shapes with the large snowflake side of the cutter, gathering and rerolling as needed. Use the smaller snowflake side to cut out the center of each, adding the cut out back to the dough. Roll out another 8 snowflake shapes, but do not cut out the centers. Place 2 inches apart on prepared baking sheet. HINT: If dough becomes sticky, place in refrigerator for 10 minutes, also flour rolling pin and dough liberally.
3. Bake for 8 to 10 minutes or until edges are golden. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.
4. Spread jam on the underside of the solid snowflakes. Use a fine mesh strainer or a teaspoon to lightly dust powdered sugar over the cut-out shapes. Place on top of the jam to create a sandwich. Transfer to a serving platter and enjoy!

Yield: 8 Linzer snowflake cookies

Snyder’s Honey Mustard & Onion Soft Pretzel Mix w/Onion Dip Mix

You will need:

For pretzel mix: Dipping solution:
1/2 cup + 2 TBSP. warm water (115˚F) 4 cups water
1 tsp. sugar 6 TBSP. baking soda

For onion dip:
1/2 cup sour cream

Directions
1. Combine sugar, yeast and warm water in mixing bowl. Let sit for 5 minutes.
2. Add the pretzel mix to the mixing bowl. Use an electric mixer, wooden spoon or dough whisk to stir just until dough comes together.
3. Place dough on lightly floured surface and knead until it becomes a smooth ball, about 3 minutes. HINT: If dough feels too dry, wet your hands and continue kneading dough until it comes together smoothly. Place in a lightly oiled bowl, cover with a towel or plastic wrap, set in warm spot and let rise 1 hour. Dough may not double in size but will get puffy.
4. Preheat conventional oven to 475F. Lightly grease a baking sheet with cooking spray.
5. Heat the dipping solution on the stovetop to a low boil.
6. Place dough on a lightly floured surface and divide into 6 portions. Roll and stretch each piece into 16-inch ropes. Form and twist into pretzel shapes (see diagram below). NOTE: You can also cut each rope into 6 nuggets and continue as directed below.
7. Carefully place 2 or 3 twisted pretzels (or up to half of the nuggets) into dipping solution for 30 seconds or until pretzels float to the top of the water.
Use a slotted spoon to remove pretzels from water and place on prepared baking sheet leaving 2 inches of space between each pretzel. Repeat with remaining dough.
8. Bake for 7 to 8 minutes or until pretzels are golden brown. Remove pretzels from oven and let cool 5 minutes on baking sheet.
9. Place cooled pretzels in prepared plastic bag or bowl and close tightly. Shake to coat pretzels with seasoning. Transfer pretzels and dip to a serving platter and enjoy.

While pretzels are baking:
1. Ready a bag or lidded bowl to coat your pretzels by pouring the contents of Honey Mustard Seasoning Mix
2. Combine contents of onion dip pouch with sour cream and whisk well to combine.

Yield: 6 Snyder’s Honey Mustard & Onion Soft Pretzels or 36 Nuggets with 1/2 cup Onion Dip

Snyder’s Hot Buffalo Wing Soft Pretzel Mix w/Ranch Dip Mix

You will need:

For pretzel mix: Dipping solution:
1/2 cup + 2 TBSP. warm water (115˚F) 4 cups water
1 tsp. sugar 6 TBSP. baking soda

For ranch dip:
1/3 cup mayonnaise
1/3 cup sour cream

Directions
1. Combine sugar, yeast and warm water in mixing bowl. Let sit for 5 minutes.
2. Add the pretzel mix to the mixing bowl. Use an electric mixer, wooden spoon or dough whisk to stir just until dough comes together. Place dough on lightly floured surface and knead until it becomes a smooth ball, about three minutes. HINT: If dough feels too dry, wet your hands and continue kneading dough until it comes together smoothly.
3. Place in a lightly oiled bowl, cover with a towel or plastic wrap, set in warm spot, and let rise one hour. Dough may not double in size but will get puffy.
4. Preheat conventional oven to 475F. Lightly grease a baking sheet with cooking spray.
5. Heat the dipping solution on the stovetop to a low boil.
6. Place dough on a lightly floured surface and divide into 6 portions. Roll and stretch each piece into 16-inch ropes. Form and twist into pretzel shapes (see diagram below). NOTE: You can also cut each rope into 6 to 8 nugget sized bites and continue as directed below.
7. Carefully place 2 or 3 twisted pretzels (or up to half of the nuggets) into dipping solution for 30 seconds or until pretzels float to the top of the water. Use a slotted spoon to remove pretzels from water and place on prepared baking sheet leaving 2 inches of space between each pretzel. Repeat with remaining dough.
8. Bake for 7 to 8 minutes or until pretzels are golden brown. Remove pretzels from oven and let cool 5 minutes on baking sheet.
9. Place cooled pretzels in prepared plastic bag or bowl and close tightly. Shake to coat pretzels with seasoning. Transfer pretzels and dip to a serving platter and enjoy.

While pretzels are baking:
1. Ready a bag or lidded bowl to coat your pretzels by pouring in Buffalo seasoning.
2. Combine contents of ranch dip pouch with mayonnaise and sour cream and whisk well to combine.

Yield: 6 Snyder’s Hot Buffalo Wing Soft Pretzels with Ranch Dip

Winter Woodland Cupcake Kit

You will need:

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

For latte 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). Wash plastic picks in warm, soapy water and dry thoroughly.
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.
4. Assemble aprons by interlocking ends and set one cupcake in each apron.

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. 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). Stand in 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 to close and squeeze frosting to tip.
2. Pipe frosting onto each cupcake. Refer to the box for inspiration. Top each cupcake with an antler pick**, 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.

**Remove pick prior to eating.

Yield: 8 Winter Woodland Cupcakes