HOW SWEET IT IS J C C C A M P R U A C H C A M P C O O K I N G R E C I P E S
Week 1 Week 2 Week 3 Week 4 8..........LAYERED RICE KRISPIE TREATS 9..........CAKE POPS 10..........STAR CONFETTI COOKIES 17..........SUMMER MARSHMALLOWS 18..........VANILLA TO CHOCOLATE CAKE 19..........MARSHMALLOW BUTTERCREAM 20..........HEALTHY VEGAN MUFFINS NO BAKE CHEESECAKE PARFAIT..........12 RAINBOW DONUTS..........13 PINWHEEL COOKIES..........14 VEGGIE SPRING ROLLS WITH SAUCE..........15 TABLE OF CONTENTS OREO EMOJI POPS..........4 MINI BLUEBERRY TARTS..........5 CHEESY CAULIFLOWER PATTIES..........6
Week 5 22..........BAKED PARMESEAN BREADED SQUASH 23..........MEDITERRANEAN QUINOA SALAD 24..........WATERMELON SORBET & 24..........NO BAKE SMORES BARS Week 6 Week 7 VEGGIE BITES..........26 PLUMBERRY CRISP..........27 ORANGE DREAM MINI CUPCAKES..........28 NO BAKE CHOCOLATE OAT COOKIES..........30 ITALIAN PEACH COOKIES..........31 33..........NICE CREAM & 33.......VANILLA ICE CREAM 34..........SIMPLE WHITE CAKE 35..........CHALLAH BAKE Week 8 NO BAKE CINNAMON ROLLS..........37 CHOCOLATE CHIP COOKIES..........38 CHOCOLATE ZUCCHINI BREAD..........39 NEOPOLITAN COOKIES..........40
Week 1 OREO EMOJI POPS MINI BLUEBERRY TARTS CHEESY CAULIFLOWER PATTIES
Take one lollipop stick and put it in the Oreo.
your
Gently tap stick against the side of the bowl to get extra melts off. Oreo on parchment paper to harden, but, before it hardens, place edible googly eyes on top. to harden in the freezer for a 5 minutes before completing
Set
While holding the stick, spoon yellow candy melts over the top, bottom and sides of the Oreo.
Allow Oreo
Put yellow chocolate melts into a bowl and microwave for 30 second intervals (be sure to watch it carefully so it doesn’t burn).
least
your design with the edible markers. Now enjoy! 1. 2. 3. 4. 5. 6. 7. 25 Double Stuffed Oreos 18 Ounces Yellow Chocolate Melts Lollipop Sticks Edible Googly Eyes Edible Markers Emoji Face Printouts OREO EMOJI POPS Ingredients Directions Can use regular over Double Stuff Oreos with extra chocolate to hold it all together Can use white melts with yellow food coloring Can use a styrofoam block to help pops dry Substitutions easybaked net/tag/emoji I oreo pops/ 4
8 Spoon the blueberries into the dough and put more dough on top if you wish.
Preheat oven to 425 degrees.
9.Bake until crust is golden and filling bubbles (approx. 13 17 minutes).
7.Add the whole and crushed blueberries to the cornstarch mixture and toss until berries are well coated.
In a bowl mix together the flour, sugar, and salt and stir together with a fork. Add the melted butter and water to the dry ingredients and continue stirring until the dough clumps together. When the dough forms, push a small amount into the bottom of a muffin tin. Try to get dough to an even thickness.
1. 2. 3. 4. 5. Filling Ingredients: Crust Ingredients: 2 Tablespoons Sugar
6.Crush half the blueberries in one bowl and then sift together sugar and cornstarch in another.
2 Cups Fresh Blueberries 1/3 Cup 4Sugar Teaspoons Cornstarch 2 Cups All Purpose Flour 6 Tablespoons Melted Butter 2 3 Tablespoons Cold Water 1 Teaspoons Salt Directions Mini Blueberry Tarts
10.Let cool for 10 minutes and then slide a knife around the side of the cups to remove. blueberry tarts/ 5
www.tasteofhome.com/recipes/mini
Ingredients Directions Cheesy Cauliflower Patties 1 Head Cauliflower 2 Large Eggs 1/2 Cup Grated Cheddar Cheese 1/2 Cup Panko 1/2 Teaspoon Cayenne Pepper Salt Olive Oil
Cut cauliflower into florets & cook in boiling water until tender (about 10 minutes). Drain the water and mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne and salt to taste in the bowl with the cauliflower mash. Form the mixture into patties about 3 inches across and set aside. Coat the bottom of a griddle or skillet with olive oil over medium high heat. Once the oil is hot, lay the cauliflower onto the skillet and cook until golden brown and set (about 3 minutes per side). Each batch can be kept warm in a 275 degree oven while the rest cooks.
Serve while still warm with a sauce of your choosing or without one. 1. 2. 3. 4. 5. 6. 7. https://www justapinch com/recipes/side/vegetable/cheesy cauliflower patties html 6
Week 2 LAYERED RICE KRISPIE TREATS CAKE POPS STAR CONFETTI COOKIES 7
Ingredients Directions Layered Rice Krispie Treats 3 Tablespoons Butter 1 Package of Marshmallows 5 1/4 Cups Rice Krispies Gel Food Coloring Sprinkles Cover a 9x9 inch baking pan in aluminum foil and spray lightly with cooking spray. Put 2 cups of marshmallows and 1 tablespoon of butter in 3 different microwave safe bowls. Microwave one bowl for 60 seconds and then stir in food coloring of choice until smooth with no streaks. Working quickly add 1 3/4 cups of rice cereal and stir with a rubber spatula until evenly coated. Transfer to the prepared dish and press into an even compact layer. Repeat steps 3 5 for each bowl. While the last layer is still warm, top evenly with sprinkles and gently press in. Let sit until firm and then cut up into squares. 1. 2. 3. 4. 5. 6. 7. 8. https://www.foodnetwork.com/recipes/food network kitchen/red white and blue crispy ricetreats 8763415 8
Line cookie sheet with wax paper. In a bowl add the cake mix, water, oil, and eggs. Bake according to package instructions and allow cake to cool completely when done. Crumble cake with fingers and add in white chocolate chips. Heat up frosting in 10 second increments in the microwave. When it is warm but not melted add to the crumbled cake one scoop at a time until a dough forms. 3. 4. 5. 6. 7.Roll dough into small balls and place on a cookie sheet to freeze for 15 minutes. 8.Melt milk chocolate and use it to help the stick stay inside the cake pop. swirl 1 cake ball in chocolate and allow it to harden. discs can be in any color to make fun designs with the cake pops!* Box of Cake Mix 3 Eggs
1
*Chocolate
1 1/4 Cup Water 3 Scoops Frosting Milk Chocolate Discs Cake Pop Sticks 1/3 Cup Vegetable Oil 14 Ounces Mini White Chocolate Chips Directions Cake Pops
9.Gently
9
1. 2.
Roll out dough to 1/4 inch thick and then cut out stars using a cookie cutter.
Put tray in a 350 degree oven for 18 20 minutes
Refrigerate dough overnight or for at least 3 hours.
Whisk flour, baking soda, and salt in a bowl
Reduce speed to low and slowly add in egg mixture.
In a separate bowl beat the vanilla and egg together. Beat together butter, sugar, and powdered sugar in another bowl until slightly creamy.
1 Teaspoon Vanilla Extract 1 Large Egg STAR CONFETTI COOKIES Ingredients Directions 1 1/2 Sticks of Butter 1/2 Cup Sugar 1/4 Cup Powdered Sugar Sprinkles https://www.foodnetwork.com/recipes/food network kitchen/star confetti cookies 3561586 10
Shape each piece into a square and wrap in plastic wrap.
Soda 1/8
Add the flour mixture one cup at a time and scrape the bowl in between each addition.
Stop to scrape the sides of the bowl and then beat for another minute.
Tablespoons Flour 1/8
1 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14 15. 16. 2 Cups and
Place cut cookies onto a parchment lined baking tray and sprinkle with sprinkles
Bake, rotating pans around and switching top and bottom cookie trays so that the cookies bake evenly. Cool for 30 minutes before eating. 2 Teaspoon Baking Teaspoon Salt
Once dough starts to form, scrape out onto a tray and divide into 2 parts.
Use one square at a time to prevent dough from getting too soft.
Take out dough and let soften for about 15 minutes.
Week 3 NO BAKE CHEESECAKE PARFAIT RAINBOW DONUTS RAINBOW PINWHEEL COOKIES VEGGIE SPRING ROLLS WITH YUM SAUCE 11
Combine graham cracker crumbs, melted butter and sugar into a bowl. In a separate bowl mix together powdered sugar and cream cheese until smooth. Place 1 2 tablespoons in the bottom of each cup and then layer with the cream cheese mixture. Keep layering the crumbs and cream cheese until the cup is full. 1. 2. 3. 4. To make it more fun separate the cream cheese into different bowls and color with food coloring. Each cream cheese layer can have a different color to create a design! 3/4 Cup Graham Cracker Crumbs 3 Tablespoons Melted Butter 1 Tablespoon Sugar NO BAKE CHEESECAKE PARFAIT Ingredients Directions 1 Cup Powdered Sugar 8 Ounces Cream Cheese 10 Ounces Whipped Cream https://www dixiecrystals com/recipes/rainbow no bake cheesecake parfaits 12
different toppings such
Spread butter onto the donut pan and dust with flour. Mix all ingredients together in a bowl until just combined. Add into a piping bag or one corner of a resealable bag and cut off the tip. Pipe onto the donut pan and then put in the oven on 350 degrees for 1520 minutes. To make glaze: mix milk into powdered sugar. Divide glaze into several bowls and add different food colorings. Carefully dip cooled donuts onto the glaze or drizzle glaze on top of donuts with a spoon. Let glaze set for a few minutes before eating. make the donuts free add as etc. Baking
Ingredients Directions Rainbow Donuts 1 1/4 Cup Flour 1/3 Cup Sour Cream 1/3 Cup Milk 1 1/4 Teaspoon
to
more fun feel
1. 2. 3. 4. 5. 6. 7. 8. To
Powder 2 Tablespoons Melted Butter 1/3 Cup Sugar 1 Teaspoon Vanilla 1 Pound Powdered Sugar 3-4 Tablespoons of Milk Food Coloring Glaze 13
sprinkles, crushed up oreos, mini chocolate chips, pretzels,
Preheat oven to 375 degrees. Stir together flour, baking soda, and baking powder in a small bowl. Cream butter and sugar together until smooth in a large bowl. Beat in the egg and vanilla. Gradually blend in dry ingredients. Divide dough evenly into five bowls, and color each bowl with a different color liquid food coloring. Combine a ball of each color and quickly roll into a larger ball. Roll rounded teaspoonfuls of dough into cylinders and then coil them into the pinwheel shape. Take each pinwheel cookie and roll edges in sprinkles. Bake cookies 10 11 minutes, or until done. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 2 3/4 Cups All Purpose Flour 1 Teaspoon Baking Soda 1/2 Teaspoon Baking Powder 1 Cup Butter 1 1/2 Cups White Sugar RAINBOW PINWHEEL COOKIES Ingredients Directions 1 Egg 1 Teaspoon Vanilla Extract Liquid Food Coloring Nonpareil Sprinkles https://www tablespoon com/recipes/rainbow pinwheel cookies/7cc1dd1a 0788 4963 8bcf 8e8a72debf96 14
Shred carrots into the same bowl or use pre-shredded carrots to save on prep work. Slice head of red cabbage into strips and mix in with the other vegetables. Slice the avocado onto a plate and set aside.
1 Avocado Spring Roll Wrappers Yum Yum Sauce 1/2 Cup Mayo 1 Tablespoons Ketchup 1/3 Teaspoon Garlic Powder 1/4 Teaspoon Paprika 1/4 Teaspoon Cayenne 1/2 Teaspoon Salt 1 2 Tablespoons Water 15
1. 2. 3.
Wash and dry all produce.
Take one Spring Roll Wrapper and wet completely on both sides with water. Place the wrapper on a large plate and take a handful of vegetables and put it on the lower third of the wrapper.
Take 2 avocado slices and put it on top of the vegetables.
Cut bell peppers into 3 inch long strips and put in a bowl.
Roll up spring roll wrapper halfway and fold the right and left sides in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll. Repeat the rolling process for each spring roll then set aside to make the sauce.
Combine all the sauce ingredients into a small bowl and mix well. Dip the spring rolls into the sauce and enjoy! 4. 5. 6. 7. 8. 9. 10. Head of Red Cabbage
11. 12. 13. Spring Rolls Directions Veggie Spring Rolls 2 Large Bell Peppers 2 Medium Carrots 1/4
Week 4 SUMMER MARSHMALLOWS VANILLA TO CHOCOLATE CAKE MARSHMALLOW BUTTERCREAM HEALTHY VEGAN MUFFINS 16
Set up a sheet of wax paper on a baking tray or the counter. Hold the top of a marshmallow and dip just the bottom of the marshmallow into water. Dab on a paper towel, and dip in the sprinkles. Set on wax paper to dry Using the edible markers draw a design on the marshmallows such as a boat or shells. Insert a lollipop stick if desired. 1. 2. 3. 4. 5. 6. Ingredients Directions Summer Marshmallows 1 Package of Marshmallows A shallow bowl of water Sprinkles Edible Markers Lollipop Sticks (optional) https://thedecoratedcookie.com/sand surf and lawn summer marshmallows and how to dye your own sprinkles/ 17
1. 2. 3. 4. 5. 6. 7.
VANILLA TO CHOCOLATE CAKE Ingredients Directions
1/4 Cup Cocoa Powder
1/4 Cup of Cocoa Powder
Hot water or coffee
1/2 Cup Canola Oil
Replace all or half the milk with hot coffee or water and replace the butter with 1/2 cup of canola oil.
If making cake with favorite scratch recipe add cocoa powder to the dry ingredients and mix until well combined.
Favorite Vanilla Cake Recipe
If using a box vanilla cake mix to make chocolate cake pour the mix into a large bowl. Add 1/4 cup of cocoa powder to the dry ingredients and mix with a whisk until fully combined. Continue to make and bake the rest of the cake according to the package instructions. Allow the cake to cool completely before decorating with frosting of choice.
Continue with the rest of the instructions as stated and allow cake to fully cool before decorating with choice of frosting. 1 Box of Vanilla Cake Mix
18
1/2
Let the mixture sit for 5 10 minutes to cool. While cooling, beat together the butter and shortening until nice and creamy. Add in melted marshmallow mixture and vanilla extract until well combined. Gradually add in powdered sugar cup at a time until desired consistency is reached. frosting can be left in fridge in a covered container for up to 2 weeks. Let it come to room temperature before using*
1. 2. 3. 4. 5. 6. *Leftover
2 Cups Large Marshmallows 1/2 Cup Butter 1/2 Cup Shortening MARSHMALLOW BUTTERCREAM FROSTING Ingredients Directions 1 Tablespoon Milk 1 Teaspoon Vanilla 2 2 1/2 Cups Powdered Sugar 19
Melt marshmallows with milk in a microwave safe bowl in 30 second intervals. (They can also be melted on a stovetop stirring frequently to prevent burning).
Take out butter and shortening from the fridge and allow to come to room temperature.
Preheat oven to 350 degrees. Mix 1/3 cup flax and 1/2 cup water together and set aside for the egg replacer. Wash the vegetables, cut off any stems and hard spots and then shred with grater or chop with a food processor. Combine the zucchini and carrots in a bowl, and sprinkle with sugar. Add the flax mixture, oil, apple sauce, vanilla extract, and stir well. Add the remaining dry ingredients and stir until all of the flour is incorporated. Pour into oiled muffin tins and bake for 25 minutes until a toothpick inserted in the middle comes out clean. 1. 2. 3. 4. 5. 6. 7. Ingredients Directions Healthy Vegan Muffins 1/3 Cup Milled Flax Seed 1/2 Cup Water 2 Cups Shredded Zucchini 1 Cup Shredded Carrots 1/2 Cup Canola Oil 1/2 Cup Apple Sauce 1 Tablespoon Vanilla Egg Replacer Wet Ingredients 1 Cup Sugar 2 1/4 Cup Flour (Can be Gluten Free) 1 Cup Rolled Oats 1 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 1 Teaspoon Cinnamon Dry Ingredients https://thehiddenveggies com/healthy vegan muffins gluten free/ 20
Week 5 BAKED PARMESEAN BREADED SQUASH SLICES MEDITERRANEAN QUINOA SALAD WATERMELON SORBET NO BAKE SMORES BARS 21
1. 2. 3. 4. 5.
7. Bonus:
Pre heat oven to 450 degrees. Line baking sheet with parchment paper. Slice squash into 1/4 inch rounds. Melt butter and add the seasonings to create your herb butter. Mix together the panko and cheese in a bowl. Dip squash slices into the panko mixture and then place onto a tray. Brush with the melted herb butter and put in the oven for 15-25 minutes. 6. Garlic Aioli Sauce
* 22
Make a quick garlic aioli sauce to compliment the slices by mixing together 1/2 cup of mayo, 2 teaspoons of garlic powder, 1 tbsp of lemon juice, and salt and pepper. Can easily be made gluten free by using gluten free panko
*
Ingredients Directions Baked Parmesean Breaded Squash Slices 3 Medium Sized Yellow or Green Squash 1/2 Cup Shredded Parmesan Cheese 1/2 Cup Panko 1 Stick of Butter 1 Teaspoon of Italian Seasoning 3 Cloves of Minced Garlic 1/4 Teaspoon Cayenne Pepper 1/4 Teaspoon Paprika Salt and Pepper to Taste
basil, olive oil, apple cider vinegar, and salt and pepper.
Rinse the quinoa and combine with 2 cups of water . Add a 1/2 teaspoon of salt and bring to a boil over medium high heat. Reduce heat to a gentle simmer and cook for 15 minutes until water is absorbed.
While quinoa is cooking wash vegetables and cut into small diced pieces. Drain a can of chickpeas and rinse well. When quinoa is finished cooking remove from heat, cover, and let rest for 5 minutes to make it soft and fluffy. Prepare the dressing in a small bowl by combining the lemon, finely chopped Move the quinoa over to a large bowl and add the chickpeas and
vegetables. Finish off with a drizzle of the dressing and enjoy! 1. 2. 3. 4. 5. 6. 7. 8. 9. 1 Cup Uncooked Quinoa 2 Cups Water 1 Can Chickpeas (rinsed and drained) Julienned Bell Peppers 1 Cucumber Salad Mediterranean Quinoa Salad Ingredients Directions 2 Tablespoons Extra Virgin Olive Oil Juice from 1 Lemon 2 Tablespoons Apple Cider Vinegar 1/2 Cup Basil Salt and Pepper to taste Dressing 23
1/2 Cup Sugar 3 Cups Watermelon 1/4 Cup Lime Juice Directions Watermelon Sorbet Cut the watermelon into 1 inch cubes. Mix together the lime juice and sugar. Blend everything together in a food processor or blender. Scoop into a container and store in the freezer for at least 8 hours before serving. 1. 2. 3. 4. https://www.food.com/recipe/watermelon sorbet 64721 Directions No Bake S’mores Bar On a large tray break apart graham crackers into medium size pieces and drizzle with some of the melted chocolate. Layer with marshmallows and drizzle with more chocolate. Top with graham crackers and let chocolate set before eating. 1. 2. *Chocolate can be white or milk or both!* 1 Box of Graham Crackers 1 Bag of Marshmallows 3 cups of Melted Chocolate https://chefsavvy.com/easy bake smores bars/24
VEGGIE BITES PLUMBERRY CRISP ORANGE DREAM MINI CUPCAKES NO BAKE CHOCOLATE OAT COOKIES ITALIAN PEACH COOKIES Week 6 25
Ingredients Directions Veggie Bites 3 Cups Broccoli Florets 3 Large Carrots 4 Red Potatos 1/2 Cup Olive Oil 1 Stick of Butter 1 Teaspoon Paprika 1/2 Teaspoon Cayenne 3 Garlic Cloves 1 Tablespoon Italian Seasoning Preheat oven to 375 degrees. Clean and wash vegetables. Dice carrots and potatoes and boil with broccoli florets for 15 minutes until tender. Add vegetables to the food processor along with the spices and garlic. Grab mixture and make into balls. Mix olive oil and melted butter together and dip veggie bites into it before dipping them into panko. Put on a cookie sheet to bake for 25 minutes flipping halfway through. 1. 2. 3. 4. 5. 6. 7. 26
Pour the fruit mixture into a large ramekin.
3/4 Cup All
Ingredients Directions Plumberry Crisp 2 to 2 1/2 Cups Fresh Berries (such as Blueberries and Blackberries 6 Black Plums, Chopped 1/3 Cup Light Brown Sugar 2 Tablespoons All Purpose Flour 1/2 Teaspoon Ground Cinnamon 1/2 Teaspoon Salt Filling
Preheat the oven to 400 degrees.
Add the brown sugar, flour, cinnamon and salt, and toss to coat (If your fruit is super sweet and in season, you may need less sugar).
3/4 cup Light Brown Sugar 1/2 Cup Rolled Cut Oats 1/2 Teaspoon
1/2 Cup Unsalted Butter, Cold and Cubed Topping https://www foodnetwork com/recipes/berry crisp with plums 2124924 27
For the topping: combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture.
Spread evenly over the fruit. Bake until crisp and golden brown or for about 25 minutes. Allow the crisp to cool for 20 minutes. on its own or serve with vanilla ice cream* Purpose Flour Salt
For the filling: combine the berries and plums in a mixing bowl.
1. 2. 3. 4. 5. 6. 7. 8. 9. *Eat
Preheat oven to 325 degrees and line mini muffin tins with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in orange peel, orange juice and vanilla. In a separate bowl whisk together flour, baking powder and salt. Add to the creamed mixture alternating with buttermilk until well combined. Fill cups 2/3 of the way full. Bake for 11 13 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing. 1. 2. 3. 4. 5. 6. 7. 8. 1/2 Cup Butter 1 Cup Sugar 2 Eggs 1 Tablespoon Grated Orange Peel 1 Tablespoon Orange Juice 1/2 Teaspoon Vanilla Extract 1 1/2 Cups All Purpose Flour 1 1/2 Teaspoon Baking Powder 1/4 Teaspoon Salt 1/2 Cup Buttermilk Cupcakes ORANGE DREAM MINI CUPCAKES Ingredients Directions 1/2 Cup Butter 1/4 Teaspoon Salt 2 Cups Powdered Sugar 2 Tablespoons Milk 1 1/2 Teaspoon Vanilla Extract 1/2 Cup Orange Marmalade Buttercream 28
For buttercream beat butter and salt in a large bowl until creamy. Gradually beat in powdered sugar, milk and vanilla until smooth. Scoop into a piping bag or the corner of a resealable bag and cut off the tip. Using a paring knife or small spoon cut a cone shaped piece from the middle of each cupcake. Fill in the hole of the cupcake with orange marmalade. Frost the top of the cupcake with buttercream and enjoy! Make cupcakes look fancier by topping with small slices of oranges 1. 2. 3. 4 5. 6. 7. *Instead of discarding cupcake pieces, try mixing with a little bit of frosting to create mini cake balls!* ORANGE DREAM MINI CUPCAKES CONTINUED Directions https://www tasteofhome com/recipes/orange dream mini cupcakes/ 29
Ingredients Directions No Bake Chocolate Oat Cookies 1 Cup Pitted Dates 5 Tablespoons Water 3 Tablespoons Cocoa Powder 1 1/4 Teaspoon Vanilla Extract 1/2 Teaspoon Pink Himalayan Salt 1 3/4 Cup Sprouted Oats 3/4 Cup Chocolate Chips To make date paste, add dates, 4 tablespoons of water, vanilla extract, salt and cocoa powder into a food processor. Process for 1-2 minutes or until you have a thick and smooth texture. Transfer paste to a large bowl and add 1 tablespoon of water, rolled oats, and chocolate chips. Stir until well combined. Using a large cookie scoop, scoop mixture and press down so that it is lightly packed. Roll it into a tight ball and flatten halfway. Once rolled cookies are ready to eat! 1. 2. 3. 4. 5. 6. 7. *Recipe yields about 7 ready to eat cookies* 30
In a separate bowl cream together butter, granulated sugar and light brown sugar until well combine. Mix in egg and vanilla and then add sour cream and mix until blended.
Slowly add in dry ingredients and mix just until incorporated.
1. 2. 3 4. 5. 6.
8.
Immediately after painting cookie, dip and coat entire cookie with sugar
Preheat oven to 375 degrees.
In a mixing bowl whisk together flour, baking powder and salt. Set aside.
Transfer cookies to a wire rack to cool and then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies
Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow.
Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball.
Place balls on cookie sheet and bake in preheated oven for 14 15 minutes until bottoms are lightly golden brown.
10. 11. 12 13. 14. 15 16. 1 1/2 Cups All Purpose Flour 1 3/4 Teaspoon Baking Powder 1/4 Teaspoon Salt 10 1/2 Tablespoons Butter 1/3 Cup Sugar 1/4 Cup Packed Light Brown Sugar 1 Large Egg ITALIAN PEACH COOKIE Ingredients Directions 2 Tablespoons Sour Cream 3/4 Teaspoon Vanilla Extract Peach jam or preserves 6 Tablespoons of Milk Red and Yellow Food Coloring 1/2 Cup Sugar Fresh Mint Leaves for Garnish Filling and Coating https://www cookingclassy com/peach cookies that look like a real peach/ 31
Insert one or two fresh mint leaves into the side of each cookie if desired. 7 9
Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly. The less milk the better so the cookies won't become soggy.
To decorate cookies, pour 3 tbsp of milk into two small bowls.
Week 7 NICE CREAM VANILLA ICE CREAM SIMPLE WHITE CAKE 32
Directions Ice Cream in a Bag In a small resealable bag, combine half and half, sugar and vanilla. Push out the excess air and seal. In a large resealable bag, combine ice and salt. Place small bag inside of the ice bag and shake vigorously for 7 10 minutes until ice cream has hardened. Remove ice cream from bag and enjoy with favorite toppings. 1. 2. 3. 4. 1/2 Cup Half and Half 1 Tablespoon Sugar 1/4 Teaspoon Vanilla Extract Ingredients Nice Cream 1.5 Cup of Ice 2 Tablespoon + 2 Teaspoon Kosher Salt Toppings of Choice Directions Cream together the bananas and dates in a food processor or blender. Get creative with additives such as chocolate syrup, seasonings, or fruit. Scoop into a bowl and top with anything you desire and serve. 1. 2. 3. 3 Frozen Bananas 1 Tablespoon of Chopped Dates Toppings (Chocolate Chips, Fruit, Crushed Oreos, Rice Krispies, Pretzels, Nuts, Honey, Powdered Sugar, etc. Ingredients 33
Pour batter into the prepared pan and then bake in the preheated oven until top springs back when lightly touched (about 30 40 minutes). Remove and let cool.
Preheat oven to 350 degrees. Grease and flour a 9 inch pan. Cream together sugar and butter until nice and fluffy. Add eggs one at a time, beating briefly after each addition, and then mix in the vanilla extract.
Combine flour and baking powder in a separate bowl. Add the wet ingredients to the flour bowl and mix well. Then add the milk and stir until smooth.
Top with frosting of choice and enjoy! 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 1 Cup Sugar 1 Stick Unsalted Butter 2 Large Eggs 2 Teaspoons Vanilla Extract SIMPLE WHITE CAKE Ingredients Directions 1 1/2 Cups All Purpose Flour 1 3/4 Teaspoons Baking Powder 1/2 Cup Milk 34
Ingredients Challah Bake 1 Packet Dry Yeast 1 Cup Warm Water (20oz for GF Recipe) 1/3 Cup Sugar 1 Teaspoon Salt 1 Egg 1/4 Cup Oil 4 Cups Flour (2 Cups Chickpea Flour for GF Recipe)
1.
In a bowl, dissolve yeast in warm water. Add sugar and let stand for 2 minutes until it starts foaming. Add sugar, salt, eggs and oil to yeast mixture and mix well.
10. 11. 12. 13. 14. 15. 35
Gradually add flour 1 2 cups at a time, mixing after each addition, until it looks like dough. Let it sit for 15 minutes. Flour hands and begin kneading until dough is smooth and elastic but not sticky. Split the dough in half, making 2 Challahs. Take one half at a time and split into 3 even parts.
Roll out the dough into long strips and pinch the 3 parts at one end together. Braid the dough and pinch the other end to seal. Put on a greased pan and let sit. Let both rise until they double in size (about 30 minutes to a hour).
Directions
Optional: Add toppings such as sesame seeds, everything seasoning or cinnamon sugar. Bake for 40 minutes or until golden brown. 2. 4. 5. 6. 7. 8. 9.
Preheat oven to 350 degrees and beat egg to brush over Challah.
3.
Week 8 NO-BAKE CINNAMON ROLLS BROWN BUTTER CHOCOLATE CHIP COOKIES CHOCOLATE ZUCCHINI BREAD NEOPOLITAN COOKIES 36
powdered
In a separate bowl mix together sugar water until you have your desired consistency. Pour the glaze on top of the bread and enjoy!
Starting on one side of the bread, roll the slice into a tight roll and then cut into 1 inch slices. Turn on its side so you can see the cinnamon sugar spiral on top.
Using a rolling pin, flatten out the pieces of bread until nice and thin. Spread a thin layer of butter on to the bread and sprinkle cinnamon sugar on top.
and
1. 2. 3. 4. 5. 6. 7. 2 Slices Bread 2 Tablespoons Butter 2 Tablespoons Cinnamon Sugar NO-BAKE CINNAMON ROLLS Ingredients Directions 2 Tablespoons Powdered Sugar 1/8 Teaspoon Water or as needed Glaze 37
Cut the crusts off all the bread slices.
38
4.Mix
6.
5.
8.
1.
To make brown butter: melt 1 cup of butter in a pan on medium heat until little brown bits appear and the butter starts to turn golden. Pour into a bowl and set aside for 15 minutes. Mix butter and sugar together in mixing bowl and add in the eggs and vanilla until well combined. 2. 3. the flour, salt, and baking soda in a separate bowl. Add the dry ingredients into the wet ingredients a little bit at a time. Add in the chocolate chips and mix. Shape into balls and sprinkle with salt on top. Chill in the refrigerator for 2 hours and then bake at 350 degrees for 10 to 11 minutes.
2 Sticks Butter 1 1/2 Cups Brown Sugar 1/4 Cup Granulated Sugar 2 Eggs 1 Tablespoon Vanilla 2 1/4 Cup All Purpose Flour 1/2 Teaspoon Salt 1 Teaspoon Baking 1Soda 1/2 Cups Chocolate Chips Directions Brown Butter Chococlate Chip Cookies
7.
Ingredients Directions Chocolate Zucchini Bread 1 Cup All Purpose Flour 1/2 Cup Dutch Process Cocoa 1 Teaspoon Baking Soda 1/2 Teaspoon Sea Salt 2 Large Eggs 1/4 Cup Melted Butter Preheat oven to 350 degrees. Grease pan with nonstick cooking spray and set aside. In a medium bowl whisk together flour, cocoa powder, baking soda and salt. In a large bowl add eggs, melted butter, oil, vanilla extract and brown sugar and stir until smooth. Sir the dry ingredients into the wet ingredients until just combined. Stir in the shredded zucchini and 3/4 cup of chocolate chips until just combined as well. Pour batter into the prepared pans and sprinkle with the remaining 1/4 cup chocolate chips. Bake for 50-60 minutes or until a toothpick comes out clean. Let bread cool for 15 minutes and then carefully remove from the pan. 1. 2. 3. 4. 5. 6. 7. 8. 9. 1/4 Cup Canola Oil 3/4 Cup Light Brown Sugar 1 Teaspoon Vanilla Extract 1 1/2 Cups Shredded Zucchini 1 Cup Semi Sweet Chocolate Chips 39
Scrape down sides of mixing bowl and mix everything until incorporated. Add your flour until the dough is formed and split into 3 equal groups. Leave the first third alone for the vanilla portion. In the second third add the cocoa powder. In the third third add the powder and emulsion. To assemble the cookie, take a pinch of each dough and roll into a ball. Roll the three balls together (being careful not to mix the colors). Place on a cookie sheet and bake at 350 degrees for 10 to 11 min. Melt Strawberry Ice Cream Cone Hershey Kisses in the microwave for 30 second intervals. Once melted dip the bottom of the cookies in it and place onto a silpat mat. Place tray in the freezer for 10 min or until chocolate sets. Then peel cookies off and transfer to serving plate.
* 2 1/2 Cups + 1 Tablespoon AllPurpose Flour 2 Tablespoons Cocoa Powder 3 Tablespoons Freeze Dried Strawberries or Rasberry Powder 1 Tablespoon Strawberry/ Raspberry Emulsion or Extract 40
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. *Optional:
Ingredients Directions Neapolitan Cookies 2 Sticks Butter 1 3/4 Cup Granulated Sugar 1 Egg + 1 Egg Yolk 2 Teaspoons Vanilla Extract 3/4 Teaspoon Salt 3/4 Teaspoon Baking Soda Cream together butter and sugar. Add egg, egg yolk and vanilla extract.
Ingredients Bonus Recipe: Camp Ruach Strawberry Layered Dessert 4 Cups Graham Cracker, Oreo, and Marshmallow Crumbs 1.5 Containers Whipped Cream 1/2 Container Sliced Strawberries 2 Cups Strawberries (Macerated with Lemon and Sugar) 1/2 Bag Melted White Chocolate Wafers Directions Place half of the graham cracker, oreo, and marshmallow crumb mix onto the bottom of a pan. Line edges of pan with sliced strawberries and mix 1/2 container of whipped cream with 5 large spoonful's of macerated strawberries. Spread half the strawberry cream mix over crumb mixture and top with the other half of the regular whipped cream container and spread out. Sprinkle the rest of the crumb mixture on top and then finish with the rest of the whipped cream and strawberry mix. Drizzle some white chocolate on top to complete the dessert! 1. 2. 3. 4. 5. Its been a pleasure cooking with you! Enjoy my ode to camp recipe.
Love, Jessica Rolon Banker
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J C C C A M P R U A C H S U M M E R 2 0 2 2 H O W S W E E T I T I S : C A M P C O O K I N G R E C I P E S C O O K I N G S P E C I A L I S T : J E S S I C A R O L O N - B A N K E R B O O K C R E A T E D O N C A N V A B Y A N I S A D O U G L A S
