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Thanksgiving Turkey Brownies are fun Thanksgiving treats to make for school parties or to put on the dessert buffet table.
Prep Time - 10 minutes
Cook Time - 20 minutes
Decorating Time - 20 minutes
Total Time - 50 minutes
Ingredients:
1 box your favorite brownie mix
15 Miniature peanut butter cups
15 Fall colored M&Ms or chocolate candy pieces
60 Candy Corn Pieces
Candy Eyes
Canned frosting - you will not use the whole container.
Step-by-Step Directions
Step 1 | Prep the Brownies
Prepare and bake the brownies according to the instructions on the back of the box.
Once the brownies are baked, allow them the cool completely before decorating.
Step 2 | Decorate the Turkey Brownies
Once the brownies have cooled, cut them into 3 inch circles.
Add a little icing to the back of a peanut butter cup to add the turkey body.
Add the candy eyes and a red chocolate candy for the beak/gobbler. Set the chocolate candy on its side so it looks more like a beak.
Add 4-5 candy corn to make the turkey feathers.
Baking Tip: Use a little dab of icing on the back of the peanut butter cup to help it stick to the top of the brownie circle!
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Indigenous people are the first people to live in a place. In Canada, Indigenous people belong to a number of different communities or nations.
CBC Kids News is a website for kids, covering the information you want to know. Real Kids. Real News.
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Play free kids games, watch videos, and explore activities, quirky quizzes and fun facts. Learn more about the indiginous culture, first nations, food fun facts, indiginous history, indiginous resourses, Totem pole 101, crafts, cool comics, video games and so much more!!
Watch Artzooka, Big Block Sing Song and more.
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A CEGEP professor says there are many benefits to playing chess and it is a great way for kids to spend time during the pandemic
Vanier College professor Mark Cohen is offering kids an educational way to spend their time online by teaching them how to play chess.
“I was a little worried initially that parents would think ‘oh no, not another activity online,’” says Cohen, who created Montreal Chess Tutor just before Christmas. “But then I thought, if it’s a choice between this activity and playing video games, they might prefer that their kids are at least learn something.”
Each Zoom session starts off with an introduction and then kids turn off their cameras, keep on the audio and do the lesson by playing a game on chess.com. Cohen uses his paid membership on the site, which allows him to invite students to access a chess board.
Cohen can have kids do various tasks such as setting up the board (to demonstrate knowledge of where all the pieces go) to doing a puzzle that helps them understand where each piece can move.
A game that challenges the mind
An avid chess player while growing up in Toronto, Cohen has taught chess at the Cote. St.Luc Library and started a chess club at Vanier College since moving to Montreal. He says he wanted to continue teaching kids chess during the lock down because he believes there are so many benefits to playing this game.
“There is a large body of research on the benefits of chess,” he says. “It is good for critical thinking skills, logic, and math, but learning chess has also been known to improve students’ reading and writing ability and to help children who have trouble focusing (e.g. with ADHD) to better concentrate and listen. Chess also teaches sportsmanship and can give kids a sense of belonging and confidence if they play others in their peer group.”
Since starting up, Cohen has about 10 students that he works with regularly who range in age from 5 to 14. However, he says there is no age limit; Cohen is even teaching the grandparents of one of his teenage students.
No previous knowledge is needed; he will adjust his tutoring session based on the child’s level. While currently most of his students are boys, he says he hopes more girls will take an interest. “Many parents have watched The Queen’s Gambit on Netflix and have seen a possible role model for girls and women in a world that has been traditionally dominated by men,” he says.
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Enjoy these halal, delicious in all of their zero-nutritional-value glory Rice Crispy - you can never have just one two three four...
Ingredients:
6 cups of puffed rice cereal (Rice Krispies or the generic stuff. Doesn’t make a difference. The marshmallow is the star in this recipe.)
1 jar of Marshmallow Creme (it doesn’t contain any gelatin)
3 tablespoons butter
Directions:
Spray a 9×13 pan with nonstick spray or grease with butter and set aside. I use a pan that’s 10×15 because it produces more pieces. The treats come out slightly thinner but you still get a decent bite out of it.
In a nonstick pot, melt the butter over medium heat. Add the marshmallow creme and stir to completely melt and combine with the butter.
Remove from heat and add the rice cereal. Stir gently but thoroughly with a rubber spatula to cover the cereal completely.
Press into the greased pan and let cool completely to hold it’s shape.
For shaped treats:
After pressing the mixture into the greased pan, use the cookie cutter of your choice to shape the treats while the mixture is still warm. Place the cut shapes on a sheet of wax paper to set. Continue to cut out the shapes until you’ve finished the tray. Gather the scraps and press together to cut out more shapes. Continue to do so until you’ve used up as much of the mixture as possible.
Allow the shapes to cool completely then enjoy!
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Create a beautiful crescent moon and stars mobile with this free printable. It’s the perfect Ramadan craft or as an art project if you’re learning about space. Crescent moon and stars mobile Ramadan craft A crescent moon is a special symbol in Islamic art.
As the Muslim year follows a lunar (moon) calendar, the sighting of the crescent moon marks the beginning of a new month. This is especially significant at the end of the holy month of Ramadan, when the sighting of the crescent moon marks the end of the fasting period and the start of the celebration of Eid-al-Fitr.
This easy crescent moon and stars craft is a beautiful Ramadan craft to make with children. I’ve made a free printable template that you can use to create your mobile.
We created our moon mobile using a scrape painting technique, but you might also like to:
:: use coloured pencils and pens
:: finger paint the stars and moon – making a lovely Ramadan craft for babies and toddlers
:: use watercolour paints
:: try shaving foam marbling
How to do scrape painting
If you would like to use a scrape painting technique to colour your moon and stars, place dots of paint by the side of each shape on the printable.
We used traditional Islamic colours of shades of blue, and yellow. A metallic gold paint gives a shimmery element.
Use a thick piece of card to scrape the paint across the shape. Hold the card flat against the surface of the printable and pull it across, dragging the paint along.
Wipe off any excess paint from the small piece of card, and repeat the scraping as much as needed to fill each shape.
Once the paint has dried, cut out each star and the crescent moon.
Fasten each star and the moon to a string or ribbon, using glue or sticky tape, and hang up your mobile.
You might like to repeat the process with a second copy of the printable to make a front and a back for each star and moon, so that your design is visible on both sides, as the mobile turns.
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A small batch of Eid cookies perfect for enjoying at home. Easiest most fun cookie decorating we have done!
Ingredients
½ cup sugar
1 tsp lemon zest
½ cup butter
1 egg yolk to bind (can omit, see notes)
1 ¼ cup flour (plus extra for rolling)
pinch of salt
Royal Icing
200 g Store bought royal icing mix OR (below)
1 ½ cup Icing Sugar
2.5 tbsp Milk
¼ tsp Vanilla
⅛ tsp Salt
For Decorating
a few icing colours (small amounts, a few drops go a long way, for gel colours dilute with water)
brushes
for an alternate decorating idea read notes
Instructions
Preheat your oven to 375 F and line a cookie sheet with parchment paper
Mix the butter, sugar and lemon zest until just smooth.
Mix in the egg yolk, beat 30 seconds.
Add in the flour and salt and mix, the dough will look crumbly but come together when pressed together.
If it is hot where you are then chill the dough for 30 minutes
Generously flour your surface and dump out your dough, press togehter, lightly kneading to create a smooth flour. Depending on where you are you may want to add more flour.
Roll out the dough about ¼ inch thick and cut with cutters of choice.
Bake till the edges are golden - 10 minutes for medium sized cookies, adjust for smaller or larger ones.
Knead dough again, roll and cut cookies until it is used up
Let the cookies cool completely before icing.
Royal Icing
If using a royal icing mix follow package decorations for a stiff icing then gradually (very gradullay, drops of water at a time) add enough water that the consistency is toothpaste like. A spoonful dropped back into the icing should disappear in 15 seconds. Tap the bowl gently on the counter to deflate air bubbles.
If making royal icing then mix the icing sugar, milk, salt and vanilla on low speed until just combined, adjust the thickness by adding more icing sugar or water to get the consistency described above.
Decorating
To decorate the cookies you can put your icing in a squeeze bottle or a piping bag and do a smooth white base. You can also gently dip the tops of the cookies in a bowl of icing and let it set. Use a skewer to pop any air bubbles.
Icing mixes tend to set in a few hours, homemade royal icing needs to sit out overnight.
When it is time to paint bring out your icing colors, put them on a plate or palette, take a deep breath, give your kids brushes and smile 🙂
Recipe Notes
Dough: The dough tastes better with the egg yolk as a binder but you can absolutely make it without too.
No Cutters? No problem: You can totally cut out shapes with a glass, your kids (washed) play doh cutters or let your kids shape them by hand!
Decorating Note: If you do not want to deal with royal icing then melt ½ cup chocolate chips or candy melts, take out the sprinkles and let the kids drizzle away. Lemon zest works well with melted white chocolate or vanilla candy melts. If you're using regular chocolate chips then omit the lemon and add ½ tsp of vanilla extract.
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ICD Ramadan Competition for Kids
Ramadan Mubarak!
RULES:
1. The competition is for children aged 5 to 11 years old.
2. Registration is free but required in order to participate in the competition.
3. The competition is comprised of 30 questions in total
4. One question will appear daily. Each question will be accessible for 24 hours.
5. All information to answer the daily questions will be available in the Ramadan booklet (pdf) provided, from which all answers should be searched.
6. No parental, online, or outside assistance should be used to procure answers, other than from the booklet provided (don't forget, Allah SWT is watching you this Ramadan!)
7. The competition will be in English.
8. Registered participants who answer all questions correctly will be eligible to win a prize at the end of the month.
9. Prize winners will be notified by their registered email regarding prize information.
10. The ICD Women's Committee retains the right to disqualify any participant who has not abided by the above-mentioned rules.
Questions? Email secretary@icdonline.org
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OPTICA centre d'art contemporain presents:Activity inspired by the artistic practice of Sandra Brewster Mediation: Digital Educational Toolkit
Due to the health crisis that is significantly reducing youth’ access to art and culture, OPTICA has developed a digital educational toolkit for school groups and families. The kit provides an opportunity to discover the practice of the artist Sandra Brewster whose work is currently confined at OPTICA. It also allows for students to be introduced to contemporary art and to learn more about artist-run centres in general.
The kit contains a virtual tour that can be facilitated by a teacher and an accompanying guided visit scenario is made available to help guide the visit. If preferred the tour can be conducted by a mediator from the center via a video conference platform. A downloadable and printable student booklet is also made available for use; it contains a lexicon of the themes addressed in the exhibition, a short biography of the artist and 5 educational activities that can be carried out both in class and at home.
The kit also includes a creative workshop that introduces students to the image transfer technique Brewster uses in her work.
To obtain a kit and/or plan a virtual visit with a mediator, please contact Sandrine at mediation@optica.ca.
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Create a buzz with these bumblebee and ladybug birdfeeders made from repurposed paint cans.
Project Overview
Skill Level - Beginner
Estimated Time - Few Hours
Estimated Cost - Less Than $100
Tools
Drill
Wire Cutter
Scissors
Pliers
Awl
Materials
.375-in-dia Oak Dowel
Fiberglass Screen
16-Gauge Soft Brass Wire
Steel Flat Washers
2 2-1/2-Quart Container Lids
Instructions
Want to get the kids involved in an Earth Day project? Try these super-fun (and super-easy) bumblebee and ladybug birdfeeders. These one-day projects come without a big cost to your wallet or the planet - especially if you use recycled paint cans rather than new ones.
Building the Birdhouse
Step 1 - Remove the handles from the paint cans using pliers.
Step 2 - Drill two small holes in the sides of each can -- one near the top and one near the bottom. You will eventually insert the wires needed to hang the feeders into these holes (see Step 10).
Step 3 - Spray-paint the cans, lids, and dowel black. Set aside to dry.
Step 4 - Cut four pieces of wire and twist them to form circles -- these will serve as the wings. Then cut four pieces of screen to the same size as the wire circles.
Step 5 - Lightly glue the screens to the wire circles. Set aside to dry.
Step 6 - Apply painter's tape to the bumblebee can where you would like black stripes. Likewise, apply circles of tape to the ladybug can where you'd like black spots. Then apply yellow spray paint to the bee can and red spray paint to the ladybug can. When the paint has dried, remove the painter's tape.
Step 7 - Cut large holes in the center of the plastic lids.
Step 8 - Glue steel washers just above the large holes in the plastic lids. These will serve as the eyes. Let dry.
Step 9 - Cut the dowel in half. Use an awl to help create holes in which the dowel halves will be placed. Poke these halves into the lids below the large holes created in Step 7.
Step 10 - Insert the ends of the wings into the holes created when you removed the paint can handles in Step 1. Then cut additional pieces of wire and insert them into the holes you drilled in Step 2. (These will be used to hang the feeders.) Finally, put the lids on top of the cans and hang.
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This bourbon-infused pie is every bit as sweet as its name implies.
Prep 20 MIN
Total 5 HR 20 MIN
Servings 10
Ingredients
Pastry
1 1/4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine, cut into pieces
3 to 5 tablespoons cold water
Filling
11/2 cups packed brown sugar
1 cup whipping cream
1/2 cup dark corn syrup
1/4 cup Gold Medal™ all-purpose flour
1/4 cup bourbon
3 eggs, slightly beaten
Garnish, if desired
1/2 cup whipping cream, whipped
Steps
In medium bowl, mix 1 1/4 cups flour, the granulated sugar and salt. Cut in butter, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
On lightly floured surface, roll pastry, using floured rolling pin, into 11-inch round. Fold pastry into quarters; place in 9-inch glass pie plate. Unfold pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry. Fold and roll edge of dough under, even with plate; flute edge. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Line pastry with foil; fill with pie weights or dried beans. Bake 12 minutes. Remove weights and foil; bake 3 to 4 minutes longer or until bottom is golden brown.
In medium bowl, mix all filling ingredients just until blended. Pour into partially baked crust. Bake 1 hour to 1 hour 10 minutes or until golden brown and center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream.
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This 5-ingredient recipe makes it easy to create corned beef brisket in a slow cooker for sandwiches. All you need is 15 minutes of prep to make this juicy and flavorful dish. Not sure how to cook corned beef for Reubens? Simply place the sauerkraut and beef brisket in your slow cooker (along with any included spices) and set on low heat for 9 to 11 hours. Once it's done, build a delicious sandwich with Swiss cheese, Thousand Island dressing and toasted pumpernickel rye bread.
Prep 15 MIN
Total 11 HR 15 MIN
Servings 8
Ingredients
1 package (2 pounds) refrigerated sauerkraut
1 package (2 to 3 pounds) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese
Steps
1 Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
Cover and cook on Low heat setting 9 to 11 hours.
Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Experts
These Slow-Cooker Reuben Sandwiches cry out for a good garlic dill pickle, purchased German potato salad or crunchy potato chips and a side of deli slaw.
To make this a portable potluck sandwich, stir the sliced beef into the sauerkraut. Place the dressing in a squeeze bottle (like for ketchup), and set out a basket of rye buns and smaller slices of Swiss cheese to make it easy for guests to make their own sandwiches.
Need a hearty party snack? Build the sandwiches on slices of party rye for a three-bite treat.
If you're celebrating Oktoberfest, this Hot German Potato Salad is the perfect side to your corned beef and sauerkraut slow-cooker sandwiches. If you're looking for a lighter version, try our Skinny Hot German Potato Salad.
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Pork sausages simmered in a buttery sweet maple syrup sauce then served piping hot with delicious glaze - perfect for paring with pancakes or French toast!
Glazed Pork Sausage Ingredients
This is really the easiest recipe to make!
pork breakfast sausages – whatever brand you love the best. This won’t work with Italian spiced sausages, the sweet won’t match the savory in those
maple syrup – real is the best! We get ours at Costco
brown sugar – dark or golden sugar works
salted butter – the salt is important, if you use unsalted then add a pinch of salt
optional : cinnamon, sprinkle of nutmeg – these are all spices that go well with pork
How to Make Glazed Pork Breakfast Sausages
This is so easy you could prep this the night before (on a holiday for example) and leave it in the fridge. The butter would harden, but you are popping it into the oven to bake anyways!
Mix together the sauce ingredients
Place the sausages in a pan
Pour the sauce over the sausages
Bake at 400°F until cooked through and the sauce has reduced
Tips and Tricks
Add in cinnamon to taste ( start with 1/8 tsp) and some nutmeg if desired. You have to love those spices with pork otherwise don’t add them!
ANYTHING maple syrup is made better with some red pepper flakes! Sweet heat is the best!
Use the syrup that the sausages cook in as a real syrup on your pancakes – it’s the best of all worlds!
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Make maple syrup snow candy in your own back yard! 3 easy steps to real maple candy that you can make with your family or a group of students!
To make maple syrup snow candy (also known as snow taffy or maple syrup taffy) all you need are two things: real maple syrup and clean, fresh snow!
WHAT IS MAPLE SYRUP SNOW CANDY?
Maple syrup snow candy is candy in its simplest form. It’s made by pouring boiling maple syrup on a clean bed of snow. The cold snow instantly stops the syrup from cooking, and cools it to the consistency of taffy in seconds.
Making maple candy or maple taffy this way is a popular winter tradition here in Canada . It’s a regular activity at outdoor winter carnivals and at maple syrup festivals in late winter and early spring. This is when the maple trees are tapped, and the sap from the trees is collected in buckets and boiled into maple syrup.
Today I’m going to show you how to make this Canadian treat in your own back yard, in 3 easy steps.
To tell you the truth, we did not make this batch of candy outside. The temperatures this past weekend were nearing -40, which made conditions unbearable out in the yard, so we brought the snow inside and made our candy in the comfort of our house.
HOW TO MAKE MAPLE SYRUP SNOW CANDY
INGREDIENTS AND SUPPLIES:
bed of clean snow
real maple syrup (see note below for amount)
wooden popsicle sticks
clean, fresh snow
sauce pan or a small pot
candy thermometer
baking sheet (if making your candy indoors)
HOW MUCH MAPLE SYRUP DO YOU NEED TO MAKE MAPLE SYRUP CANDY?
Many recipes call for 2 cups of maple syrup, but that is a LOT of syrup. We only wanted to make a few pieces of candy. We used 1/4 cup, which yielded 2 maple syrup candy pops and a couple of individual pieces of maple candy.
By real maple syrup, I mean 100% PURE; nothing artificial added.
PREPARING YOUR SNOW TO MAKE SNOW CANDY
If you’ll be making your candy outdoors, pack down an area of snow. You want this area to be very firm so it holds the hot syrup. Alternatively, you could fill a platter or a baking sheet with a layer of packed down snow.
Obviously, if you’re working inside, like we were, you’ll need to use the platter or baking sheet.
HOW TO MAKE SNOW CANDY IN 3 EASY STEPS
INGREDIENTS:
Pour your syrup into a small pot and heat until boiling. Once boiling, the syrup will start to bubble. Using a candy thermometer to gauge the temperature, continue to boil the syrup until it reaches the “soft ball” stage (235-240 degrees farenheit). If you pass the soft ball stage, don’t worry. Your candy will just be more crunchy than chewy.
Remove the pot from the heat and pour your syrup in lines on the snow. BE CAREFUL. The syrup is VERY hot.
Press a craft/popsicle stick into the syrup and then as the syrup is cooling, roll it up around the stick.
You can also pour small puddles of syrup on the snow to make individual pieces of candy.
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Dazzle friends and family with this over-the-top candy cake.
Cake
1 box Betty Crocker™ Super Moist™ Cake Mix Yellow
1 cup milk
1/2 cup butter, melted
3 eggs
1/4 cup Betty Crocker™ assorted pastel candy sprinkles
Frosting
2 1/4 cups butter, softened
3 to 5 tablespoons milk
1 1/2 teaspoons vanilla
4 1/2 cups powdered sugar
Betty Crocker™ Food Color Gel pink, blue and yellow
Decorations
Assorted CADBURY™ Crème Egg candies, Cadbury™ mini eggs, M&M's® chocolate candies, PEEPS® marshmallow bunnies
Steps
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line bottoms with cooking parchment paper.
In large bowl, beat cake mix, 1 cup milk, 1/2 cup melted butter and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in candy sprinkles. Divide evenly between pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges of pans to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.
In large bowl, beat 2 1/4 cups softened butter with electric mixer on medium-high speed until smooth. Beat in 3 tablespoons milk and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. In medium bowl, place 3 cups frosting; tint with pink food color to desired color. Divide remaining frosting between 2 small bowls. Tint 1 bowl blue and 1 bowl yellow by stirring in food color to desired color.
Place one cake layer on serving plate. Spread 2/3 cup pink frosting on top; top with second cake layer. Using metal spatula, frost side and top of cake with thin layer of pink frosting. Refrigerate 30 minutes.
Fit 3 decorating bags with different sizes of medium to large star tips; fill bags with remaining pink, blue and yellow frosting. Remove cake from refrigerator. Using pink decorating bag, pipe center of a rosette flower onto side of cake. Touch piping tip to side of cake to attach frosting -- apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 1 inch in diameter, tapping tip to cake to complete flower, and lift off. Make more pink rosettes in different sizes around side and top of cake. Using blue and yellow decorating bags, pipe small stars and small rosettes, alternating around side and top of cake to fill in empty spaces. Use photo as guide.
When ready to serve, top cake with unwrapped Decorations, mounding in center. Loosely cover and refrigerate any remaining cake.
Expert Tips
To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
Decorate your cake for any holiday by matching frosting colors and candy to the holiday theme.
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Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
Ingredients
1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softener
1 egg
1 container Betty Crocker™ Whipped vanilla frosting
Holiday candies, as desired
Steps
Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
Bake 9 to 11 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Decorate cookie cups with candies.
Expert Tips
Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time.
Substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist.
To do ahead, make cookie cups through step 2. Store covered up to two days at room temperature. Fill and decorate before serving.
Prep Time: 20 MIN
Total Time: 1 HR 30 MIN
Servings: 36
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