Recipes, How Tos, and Ideas

Shamrock Muddy Buddy Mix

You Will Need:

-7 cups rice or corn cereal (we used Chex cereal)

-2 cups Lucky Charms Cereal

-1 cup almonds

-1/2 cup peanut butter

-1/4 cup butter

-1 to 1 1/2 cups powdered sugar

– 1 cup green melting chocolate (included in our February box)

-green shamrock quins (included in our February box)

-bags and stickers (included in our February box)


-Measure all cereal and almonds and put in large bowl, set aside

-In a microwavable bowl, melt chocolate, peanut butter and butter on high for about a minute, stir.  Continue melting and stirring every 30 seconds till completely melted, be careful not to burn the chocolate.

-Pour mixture over cereal and stir till mixed.

-Pour mixture into large zip lock bag, add the powdered sugar, seal and shake till coated.

-Pour mixture out on a baking sheet lined with wax paper, sprinkle with shamrock quins.

-Let mixture cool, store in an airtight container.

-For a fun St. Patrick’s Day treat, use your bags and stickers from your February box to give the mix to friends and family!

Recipe adapted from

Maraschino Cherry Cookie Balls



You Will Need:

-1 8 oz. package cream cheese

-1 package Oreo cookies (approximately 36 cookies)

– Maraschino cherries (1-2 jars depending on jar size- we used 2 small jars)

-Melting chocolate ( we used white chocolate and dark chocolate)

– food coloring (included in the January box)

– Heart sprinkle mix (included in the January box)


-Combine cookies and cream cheese until well blended in a food processor (if mixture is warm put in the refrigerator for about 10 minutes).

-Rinse cherries and pat dry.

– Roll mixture into a ball, flatten and wrap mixture around a cherry.  Place on a cookie sheet covered in wax paper.

-Repeat with remaining cherries till mixture is gone.  If mixture is not forming around cherry, it may be too warm, place in refrigerator or freezer for a few minutes till firm.

-Chill rolled balls for 10 minutes.

– Melt chocolate according to package directions, add food coloring if desired.  Dip ball into chocolate until fully covered.  Place onto wax paper and sprinkle with sprinkle mix, chill until chocolate has hardened.  Enjoy!

Mini Gingerbread Houses


Classic Gingerbread Recipe

2/3 cup light brown sugar, packed

2/3 cup molasses

2 teaspoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons baking soda

1 cup unsalted butter, at room temperature

1 large egg, beaten

2 teaspoons vanilla extract

1/2 teaspoon salt

4 cups flour, plus extra for dusting

Preheat oven to 325 F.  Be sure to spray baking sheets with non-stick cooking spray.

Place brown sugar, molasses, cinnamon, and ginger in a large saucepan over medium low heat.  Bring to a boil, stirring frequently.  Remove from heat and stir in baking soda.

Stir in butter gradually, stirring well between additions to combine.

Add egg, vanilla and salt to sugar mixture, stirring to combine.

Turn dough out onto a lightly floured work surface and knead until dough comes together and is no longer sticky, adding flour by the tablespoon if necessary.

Roll out half the dough on a floured work surface to 1/8 inch thick.  Cut dough into desired shapes.  Place on prepared baking sheet and bake until edges are slightly browned, about 10 minutes.

Remove from heat.  Let cookies cool on baking sheet for 5 minutes.  Transfer to a wire rack to cool completely before decorating.

Basic Hot Cocoa

1/2 cup pure unsweetened cocoa powder

2 tablespoons sugar

Pinch of salt

11/2 cups whole milk

1/2 cup half and half

1/2 teaspoon vanilla extract

In a 2 quart nonstick saucepan, whisk together the cocoa powder, sugar, and salt.  Whisk in 1/2 cup water and place the pan over very low heat.  Cook, stirring, until the mixture is smooth and starts to bubble, about 3 minutes.  Whisk in the milk and half and half and cook, whisking frequently, until the mixture just comes to a simmer but is not boiling.  Add the vanilla, whisk again, then remove cups.  Serve immediately.

Recipe from Liana Krissoff

Acorn Donut Holes

acorn donutholes

Need a quick and easy Thanksgiving treat?  Make our Acorn Donut Holes for a quick and delicious treat!

You Will Need:

Store Bought Donut Holes or Homemade Donut Holes

Merkens Melting Chocolate (included in the November box)

Mini Fall Leaf Sprinkle Mix (included in the November box)

Pretzel Sticks

Melt Merkens Chocolate according to directions on the package.  Dip one end of the donut hole into the melted chocolate.  Sprinkle chocolate with mini leaves sprinkle mix. Break a pretzel stick in half and insert one half into the donut hole.  Make sure to insert the pretzel before the chocolate gets hard.  For an easy  display, insert a stick in the bottom of the donut hole and use styrofoam to make them stand up. Enjoy!!

Fall Leaves Chocolate Covered Oreos


You Will Need:

Oreo Cookies

Oreo Cookie Mold (included in the November box)

Merkens Melting Chocolate (included in the November box)

Edible Leaf Sugar Dec Ons (included in the November box)

Melt Merkens Chocolate according to directions on the package.  Fill the Oreo mold cavities 1/3 full with the melted chocolate, embed your Oreo cookies, then top off each cavity with chocolate.  Let mold chill in the fridge or freezer for about 10 minutes.   After chocolate has hardened, turn mold over and pop Oreo cookies out of the mold.  Use a dab of the melted chocolate to stick the Edible Leaf Sugar Dec On to the Oreos.  For an extra touch, serve cookies in cupcake wrappers.  Enjoy!!

Pumpkin Spice Cookies


You Will Need:

-1/2 Cup Butter or Margarine, Softened

-1 Egg

-1 Pouch Krusteaz Pumpkin Spice Quick Bread Mix

Heat oven to 350 degrees.  Lightly grease cookie sheet or spray with non-stick cooking spray.  Stir butter, egg and bread mix together in medium bowl until dough forms.  Hand knead if necessary.  Scoop dough by rounded tablespoons and place 2 inches apart on cookie sheet.  Bake 8-10 minutes or until light golden brown around edges.  Cool 5 minutes before removing from cookie sheet.  Makes 24 cookies.  (Recipe courtesy of Krusteaz)

Pumpkin Mousse


You Will Need:

5 mini jars or serving dishes

Mini Fall Leaves sprinkles


4 graham crackers, crushed

2 tbl butter, melted

1 tsp sugar

1 tsp brown sugar


3/4 cup heavy whipping cream

1/2 cup pumpkin puree

1/2 cup powdered sugar

3/4 tsp ground cinnamon

1/2 tsp vanilla extract

1/4 tsp ground nutmeg

3 ounces cream cheese

1/8 tsp ground ginger

pinch of ground cloves


Mix melted butter, graham cracker crumbs and sugars in a bowl.  Divide evenly into 5 jars (mini jars included in November box), refrigerate 5-10 minutes until set.  In a bowl mix whipping cream and powdered sugar on high until it begins to froth.  Continue beating until soft peaks form, set aside.  In a separate bowl, beat cream cheese on medium speed until smooth.  Add pumpkin puree, cinnamon, nutmeg, ginger and cloves and mix until well combined.  Reserving 1/2 cup of the whipped cream, fold in the remaining whipped cream mixture into pumpkin mixture and combine.  Using a piping bag, pipe the mousse into the 5 jars and top with the remaining whipped cream.  Sprinkle with the Mini Fall Leaves sprinkles (included in the November box) and refrigerate for at least 1 hour before serving.  Enjoy!!!!


Ghostly Cupcakes


You Will Need:

-Favorite Cupcake Recipe

-Favorite Butter cream Icing Recipe or Store Bought

-Black and White Cupcake Liners(from October Box)

-Spider Sugar Dec Ons

-Witch Hat Cupcake Topper

-Small Eyes Dec Ons (from October Box)

1. Prepare Cupcakes according to directions.

2. Fill a pastry bag with white icing and use just your coupler or a large pastry tip.

3. Pipe a “ghostly” shape on your cupcake, start by making a large ring on the bottom on get small as you work your way up.

4. Attach small eye dec ons, spider dec on and witch hat cupcake topper to frosting before it dries.

Skeleton Gingerbread Cookies


Gingerbread Skeleton Cookies
Make our favorite sugar cookie recipe (recipe is below).  Refrigerate dough for 2-3 hours.
Roll dough to 1/2-1″ thick and use your gingerbread cookie cutter to cut out gingerbread man shapes.
Bake and let cool.
Use store bought royal icing or use our royal icing recipe to pipe the skeleton shape onto your cookie.

Favorite Sugar Cookies

2 cups plus 1 tablespoon unbleached all-purpose flour

½ teaspoon salt

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 ½ teaspoon vanilla extract*

*Optional substitution for ½ teaspoon vanilla – Substitute with ½ teaspoon lemon or almond extract for a light alternative flavoring. 

Combine the flour and salt in a medium bowl.  Beat the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg and vanilla.  Add the flour mixture just until combined.  Divide dough into two and wrap tight in plastic wrap, chill until firm, 2 to 3 hours.

When ready to bake, heat oven to 325 degrees F.  Place parchment paper on your cookie sheets.  Roll one-half the dough on a floured work surface.  Cut out your cookies and place on the parchment paper covered cookie sheets.  You can continue to reroll the scrapes until all the dough is used up.  Continue the same steps with the second half of dough.  Bake until a light golden, 13 to 16 minutes.  Allow cookies to cool before transferring or decorating. 

Halloween Cupcake Popscupcakepops

You Will Need:

1 package of Oreo Cookies-1lb 1.9 oz

8 oz Cream Cheese

Paper Straws

Candy Melts-Brown and Purple

Trick or Treat Sprinkle Mix

Lime Green Pearls

Styrofoam block


In a food processor, grind 1 package of Oreo cookies until fine crumbs.  Mix 8 oz of cream cheese with your Oreo cookie crumbs.  Use your hands to mix the cream cheese and the Oreo cookie crumbs together.

Roll dough into 1″ balls and let chill for 15 minutes.  Once chilled use your cupcake pop mold and place the ball of dough into the mold.  Squeeze the mold and wipe any excess dough from the sides.  Open and remove molded cupcake. Let molded dough chill for another 15 minutes.

Melt your brown candy melts.  Dip the base of the cupcake in the candy melts.  Insert the paper straw in the bottom.  Use the Styrofoam to keep your cupcake pops upright while the candy is hardening.  Chill your cupcake pops for 10 minutes.  Melt your purple candy melts and dip the top of the cupcake into the melted candy.  Before the candy hardens sprinkle with your trick or treat mix, and place a candy pearl on the top.



You Will Need:


Green and Black Candy Melts

Paper Straws

Sugar Eye Dec Ons

Black Sanding Sugar

Black Edible Ink Marker

Styrofoam Block


Insert straws into marshmallows.  Put marshmallows in the freezer for 10-15 minutes.  Melt green candy melts in a mini crock pot or over the stove.  You can use shortening to help thin out the candy melts.  Remove marshmallows from the freezer.  Dip the entire marshmallow into the melted green candy.  Place the straws into the block of styrofoam so that the green candy coating can dry.  Melt black candy melts and dip just the tip of the marshmallow into the melted black candy.  Before the black candy dries sprinkle with the black sanding sugar.  Put a dab of melted black candy on the back of the sugar eyes and place onto the green marshmallow.  Use your edible ink marker to draw the face.

Strawberry Linzer Cookies


Make a batch of our favorite sugar cookies(recipe is below).

Use a biscuit or circle cookie cutter to cut circles into cookie dough.

Cut a mini shape in half of your circles using a mini cookie cutter of any shape.  In the picture above we used a mini heart cookie cutter.

Bake cookies and let cool.

Sprinkle powdered sugar on the circle cookies with the mini cut outs.

Use your strawberry jam and spread onto the solid circle cookie. Place the other circle cut out cookie on the top of the jam and lightly press down.

Strawberry Oatmeal Bars


1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 12-ounce jar strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

Recipe courtesy of Ree Drummond

Strawberry Lemon Curd Puffsstlmpuffs


Puff Pastry (You can find in your grocer’s freezer section)

Lemon Curd (You can make your own or purchase ready to use)

Strawberry Jam (Or any flavor will do)


Prepare your work surface with a lightly floured surface.  Lay thawed Puff Pastry out and cut Blossom Shapes with your Blossom shaped cookie cutter, included in September’s Bakers Box.  Place each cut Puff Pastry into a mini cupcake pan and bake according to the Puff Pastry instructions (be sure and check often and remove when lightly brown and puffed).  Remove from pan and allow to cool completely.  Remove top layer of center section.  Lightly dust with powdered sugar before adding center ingredients.  Scoop a small amount of Lemon Curd and then a small amount of Strawberry Jam.  That’s all there is to it…..Enjoy!!

Vanilla Strawberry Jam Cupcakes with Cream Cheese Frosting


1 box of your favorite vanilla cake mix

Strawberry jam

Cream Cheese frosting (see prior post for our favorite recipe)

Sliced strawberries

 Make cupcakes according to package directions, we added about 2 tablespoons of strawberry jam to batter and mix.

Once cooled- remove middle of cupcake (we used our favorite cupcake plunger tool). Fill each cupcake with about a tablespoon of strawberry jam.  Add removed cakes to cover.  We made our favorite cream cheese frosting recipe- add about 1-2 tablespoons of strawberry jam.  Make sure not to add too much, or frosting will be too runny.  Frost cupcake and add sliced strawberries for an added touch.

Apple Cut Out Cookies with Fondant


Apple shaped cookies are easy to make and are so delicious!

We used our favorite sugar cookie recipe to make the dough and then we used the mini apple cookie cutter from the September box to make the dough into apple shapes.

While the cookies were baking we rolled out red fondant and used the same mini apple cookie cutter to make the red and green leaves.

Once cookies were done we took them out of the oven and placed the red fondant onto the cookie and then the green fondant.  Do not wait for the cookie to cool you want the cookies to be slightly warm so the fondant melts into the cookie.

Our Favorite Sugar Cookie Recipe is below, and also in the recipes section.


Apple Cakes with Cream Cheese Frosting


These yummy apple cakes are perfect for fall.  The cake and cream cheese recipe is below!

Cream Cheese Frosting

 ½ cup unsalted butter, softened

8 ounces cream cheese, softened

2 cups powdered sugar, sifted (confectioner’s sugar)

1 Teaspoon vanilla

Combine softened butter and cream cheese, blend until smooth, add powdered sugar and vanilla, mix until all blended. If piping frosting refrigerate for about 20 minutes to hold shape.  Frosting will harden if refrigerated too long.  Best if stored in refrigerator and served at room temperature.

Favorite Apple Cake

 1 cup walnut oil                                                                   2 cups flour

2 cups sugar                                                                       1 tsp salt

3 eggs                                                                                1 tsp baking soda

1 tsp vanilla                                                                        1 cup buttermilk

1 tsp allspice                                                                      1 cup chopped fresh apple

1 tsp nutmeg                                                                     1 cup chopped nuts (optional)

                                                                 1 tsp cinnamon

 Prepare a 9 x 13 inch pan by greasing and lining the pan with parchment paper. Preheat oven to 350 degrees.

 Mix oil, sugar, eggs and vanilla until well blended. Mix flour, salt, baking soda and spices.  Stir into creamed mixture.  Add buttermilk and mix.  Stir in apples and nuts (optional).  Bake for 40 to 50 minutes, or until cake tests done.

 Let cake cool and then place in freezer for 2-3 hours. Remove from freezer and lift from pan and peel off parchment paper.  Using a 2” biscuit cutter cut 12 – 14 circles.  Frost half of the circles with Cream Cheese Frosting and top with second piece of cake.  Top with a dollop of frosting and an Apple Sugar Dec-on.  Enjoy!

Apple Spice Cupcakes with Cream Cheese Frosting


Apple Spice Cupcakes with Cream Cheese frosting

1 box spice cake mix
1/3 cup vegetable oil
3 eggs
1 21 oz. can Apple pie filling

Chop apples from pie filling to small pieces, set aside.
Mix cake mix, oil and eggs on med with electric mixer for 2 min, mixture will thicken.
Add chopped apples, mixture should thin out a bit.
Fill cupcake wrappers 2/3 full, bake in 350 oven for 18-20 min or until toothpick inserted in middle comes out clean.

Once cupcakes have completely cooled, frost with our Cream Cheese frosting(recipe is above).  For an added touch, sprinkle with cinnamon and add a cinnamon stick, or drizzle frosting with caramel syrup!

Red Apple Cupcakes


Prior to baking your cupcakes insert a small half inch round ball of aluminum foil between cupcake liner and pan to make the indentation for the stem. Fill cupcake liners and bake as normal. Remove from oven and let cool.

Use red dye and mix with our cream cheese frosting recipe(recipe is above) or use your favorite icing recipe.  You can also use store bought frosting.

Use a knife or spatula to spread frosting over cupcakes.

Use a pretzel or tootsie roll for the stem, and you can use a mint leaf for the leaf.

Apple Tarts



Pre made pie crust

1-2 Chopped apples

1 tbs. Cinnamon

1 tbs.Sugar

2 Eggs

Red and Green sanding sugars

Heat oven to the temperature recommended on pie crust package.

Use store bought pie crust, roll out pie crust and use your apple cookie cutter to cut apple pie crust shapes.

Mix cooked chopped apples, cinnamon and sugar together in a bowl. (You can always use store bought pie filling.)

Put a scoop of pie mixture in the center of one apple crust, and lay the other apple crust on the top.

Beat eggs in a small bowl and brush egg along the edges of the apple and pinch sides together.

Brush the top apple with egg mixture and use red and green sanding sugar to decorate the apple.


4 thoughts on “Recipes, How Tos, and Ideas

  1. Pingback: Brand New Apple Ideas!! | my bakers box

  2. Pingback: Four Different Ways To Use Your Strawberry Jam | my bakers box

  3. Pingback: Halloween Cupcake Pops-Get Step by Step Directions | my bakers box

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