BIG TASTE IN KID-SIZE MINI CAKE.Peanut Butter 'n' Jelly Mini Cakes are kid-sized. Use either the quick or old-fashioned oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other to make the cookie-cakes and top with your child's favorite fruit spread or preserves. Lining the mini-muffin pan cups with colorful paper baking cups add to the fun. For convenience, these bite-size treats can be made ahead and frozen. Tuck a couple inside a lunch box and they'll be thawed and ready to eat by noon. If a traditional oatmeal cookie Noun 1. oatmeal cookie - cookies containing rolled oats cookie, cooky, biscuit - any of various small flat sweet cakes (`biscuit' is the British term) is more to your child's liking, then bake a batch of Banana Brownie Smiles. Cocoa and semisweet sem·i·sweet adj. Having a small amount of sweetening: semisweet chocolate. Adj. 1. semisweet - having a taste that is a mixture of bitterness and sweetness bittersweet chocolate pieces make these whole grain cookies extra chocolaty. The smiling faces take seconds to draw with decorating icing you can buy in a tube. PEANUT BUTTER 'N' JELLY MINI CAKES 3/4 cup peanut butter 1/2 cup packed brown sugar 1/4 cup (1/2 stick) margarine OR butter, softened 1/4 cup milk 1 egg 1 teaspoon vanilla 1 1/4 cups quick OR old-fashioned, uncooked oats 2/3 cup all-purpose flour 1/2 teaspoon baking soda baking soda: see sodium bicarbonate. 1/8 teaspoon salt (optional) 1/3 cup fruit preserves
Line 30 mini-muffin pan cups with paper baking cups. Beat together peanut butter, brown sugar and margarine until creamy. Add milk, egg and vanilla; beat well. Combine oats, flour, baking soda and salt; mix well. Stir into peanut butter mixture. Press rounded teaspoonfuls of dough into each muffin cup. Make shallow indentation in·den·ta·tion n. A notch, a pit, or a depression. in center of dough; fill with 1/2 teaspoon preserves. Bake in preheated 350-degree oven 14 to 16 minutes or until edges are light golden brown. Cool 5 minutes in pan; remove to a wire rack See wiring rack. . Cool completely. Store tightly covered. Makes about 2 1/2 dozen. FOR BAR COOKIES: Press dough evenly onto bottom of an ungreased 13x9-inch baking pan. Make 30 evenly spaced shallow indentations (5 across and 6 down) in dough. Fill each indentation with 1/2 teaspoon preserves. Bake in preheated 350-degree oven 14 to 18 minutes or until edges are light golden brown. Cool completely on a wire rack. Cut into bars. Store tightly covered. Makes about 30 bars. NUTRITION INFORMATION PER MINI CAKE: 100 calories; 5 grams fat; 70 milligrams sodium. BANANA BROWNIE SMILES 1 1/2 cups packed brown sugar 1 cup (2 sticks) margarine OR butter, softened 1 cup mashed mash n. 1. A fermentable starchy mixture from which alcohol or spirits can be distilled. 2. A mixture of ground grain and nutrients fed to livestock and fowl. 3. A soft pulpy mixture or mass. 4. , ripe bananas (about 3 medium) 2 eggs 2 teaspoons vanilla 2 1/2 cups quick OR old-fashioned, uncooked oats 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder Noun 1. cocoa powder - the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream chocolate - a food made from roasted ground cacao beans 1 teaspoon baking soda 1/4 teaspoon salt (optional) 1 cup (6 ounces) semisweet chocolate chips Chocolate chips are small chunks of chocolate. They are often sold in a round, flat-bottomed teardrop shape (similar to a Hershey's Kiss). They are available in numerous sizes, from large to miniature, but are usually around 1 cm in diameter. 1 cup chopped nuts (optional) Decorating icing Beat together brown sugar and margarine until creamy. Add mashed bananas, eggs and vanilla; beat well. Add oats, flour, cocoa powder, baking soda and salt; mix well. Stir in chocolate chips and nuts; mix well. Drop by 1/4 measuring cupfuls onto an ungreased cookie sheet. Bake in preheated 350-degree oven 14 to 16 minutes or until cookies are set. Do not over bake. Cool 1 minute on cookie sheet, then remove to a wire rack. Cool completely. Make a smile on each cookie with decorating icing. Store loosely covered. Makes about 1 1/2 dozen. NUTRITION INFORMATION PER COOKIE: 200 calories; 9 grams fat; 125 milligrams sodium. CAPTION(S): Photo PHOTO (color) Students will delight in eating Peanut Butter 'n' Jelly Mini Cakes. These cakes are perfect for kid-size appetites. |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion