Back-to-School Baked Goods: Cookies and Cupcakes

by Michele Cheplic | More from this Blogger

01 Aug 2008 11:00 PM

My mom always made a big deal about the first day back to school... in a good way. She would make an extra special breakfast for all of us in the morning and she always had homemade treats ready for us when we returned in the afternoon. My brothers and I would chow down on cookies, cupcakes, or tarts while she listened to the events that transpired during our first day back to class. It was a simple gesture, but one I still remember to this day... probably because the tradition lasted all the way through high school.

If you are looking for a way to make your child's first day back to school a little more special this year consider making the following sweet treats. After all, there isn't a child around who wouldn't look forward to coming home to a table (or kitchen counter) full of cookies and cupcakes.

RED VELVET CUPCAKES

Ingredients:

24 cupcake liners

1 package (18.25 ounces) German chocolate cake mix

1 cup sour cream

1/2 cup water

1/4 cup vegetable oil

3 large eggs

1 bottle (1 ounce) red food coloring

1 teaspoon pure vanilla extract

Cream Cheese Frosting

Fresh Berries or red sprinkles for garnish

Directions:

Preheat the oven to 350 degrees.

Line muffin tin with paper liners.

Place the cake mix, sour cream, water, oil, eggs, food coloring, and vanilla in a large mixing bowl. Blend with an electric mixer until smooth. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. Place the pans in the oven.

Bake cupcakes 20 to 25 minutes.

Let cool for 15 minutes before frosting.

Decorate with fresh berries or sprinkles.

CHERRY CHOCOLATE COOKIES

Ingredients:

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring

2 teaspoons shortening

Red edible glitter

Directions:

Preheat oven to 325 degrees.

Spread cherries on paper towel to drain well.

In large bowl combine flour and sugar. Using a pastry blender cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 2/3 cup of the chopped chocolate. Stir in almond extract and food coloring. Knead mixture until it forms a smooth ball.

Shape dough into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Using bottom of a drinking glass dipped in sugar, flatten balls to 1 1/2 inch rounds.

Bake for 10 to 12 minutes or until centers are set. Cool 1 minute on baking sheet, then transfer to wire rack and cool completely.

Combine remaining white chocolate and shortening in saucepan and melt over low heat, or melt carefully in microwave. Stir until chocolate is smooth. Dip half of each cookie in chocolate allowing excess to drip off. Roll dipped edges into edible glitter.

Makes about 60 cookies.

Related Articles:

Cookies for Breakfast

Chocolate Raspberry Brownies

Pistachio Treats

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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AdrienneK (29) 06 Aug 2008 09:15 AM

ooh, red velvet is my favorite. I've been looking for a good recipe, because sometimes you can taste the dye. I will have to try this one out. I hope i will love it.

Michele Cheplic (37339) 07 Aug 2008 06:43 AM

I hope you like it too Adrienne! It's an easy recipe! Enjoy!