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Video: Tasty twists to traditional bake sale treats

  1. Closed captioning of: Tasty twists to traditional bake sale treats

    >> instead of the same old rice crispies . susan westmoreland. we are having a "good housekeeping" day today.

    >> let's get started with cake mixes this is cake mix made to mix filling these about two-thirds full.

    >> a clever idea.

    >> easy to carry. you can put them in a muffin continue to carry.

    >> then our next thing is --

    >> we'll go to this with not much time.

    >> we're going to pipe this around.

    >> how long do you bake these guys?

    >> 20 minutes at 350.

    >> and you they don't burn?

    >> you can put them in muffin cups.

    >> and we can do it the easy way and do that.

    >> so they're really fun. and i have to show you this one.

    >> it's fashion black and white . isn't that cool?

    >> this is adorable.

    >> that's adorable.

    >>> then this is my favorite. rice crispy treats with peanut butter in them.

    >> push, push.

    >> where's jillian michaels when we need her?

    >> you do that. and then you can look at the ones over there that are already cut.

    >> you want this shamrock? here you go.

    >> and over here, we also took --

    >> where's the peanut butter portion of it?

    >> in and on top.

    >> and then --

    >> wow, that's a bite.

    >> wow.

    >> the cake mix with the cookies -- on a stick. so -- cake mix without the water in it. piped into cookies and you frost, put it on a stick.

    >> if try this, sara.

    >> all right.

    >> those are good.

    >> that's a wrap.

    >> we have an update, guys on our facebook page.

    >> okay. before we started the show, we were at 497,000 and some change. not that you guys are change. but now we are well above 500,000. 503, sara? tomorrow morning we'll tell you how high we've gotten.

    >> because i begged!

    >> klg went on her knees, and not sure what she'll do tomorrow.

    >> it ain't the first time.

    >> tomorrow actress jennifer esposito .

    >> and jennifer gourder with paint tricks.

    >> and weight loss.

TODAY recipes
updated 3/12/2013 11:09:54 AM ET 2013-03-12T15:09:54

Recipe: Ice cream cone cupcakes

  • 1 package (18.25 ounces) yellow or white cake mix
  • 2 cans (16 ounces each) vanilla and/or chocolate frosting
  • 2 boxes (1 3/4 ounce each) waffle-style ice cream cone cups (24 cones)
  • Assorted sprinkles

1. Preheat oven to 350F. Prepare cake mix as label directs. Spoon batter into cones, filling each about 2/3 full. Place cones on two large cookie sheets or jelly-roll pans for easier handling.

2. Bake cones until toothpick comes out clean, 20-22 minutes. Cool cones completely on cookie sheets on wire racks.

3. To decorate cupcakes, with small metal spatula spread 2 tablespoons of frosting on cake in each cone; top with sprinkles.


Each frosted cupcake: about 330 calories, 3g protein, 55g carbohydrate, 11g total fat (3g saturated), 1g fiber, 23mg cholesterol, 230mg sodium.

Serving Size

Makes 24 cupcakes

Recipe: Tin roofed rice krispie treats

  • 1/2 cup creamy peanut butter
  • 24 large marshmallows (5.6 ounces)
  • 4 cups puffed rice cereal
  • 4 ounces semi-sweet chocolate chips (2/3 cup)
  • 2 tablespoons roasted, salted, Spanish peanuts, chopped

1. Spray 8" by 8" baking pan with non-stick cooking spray.

2. In microwave-safe 4-quart bowl, combine peanut butter and marshmallows. Cover bowl with vented plastic wrap and cook in microwave on High for 1 minute until melted. With a rubber spatula, quickly stir in puffed rice cereal until evenly coated. With hand, evenly pat puffed rice mixture into prepared baking pan.

3. In cup, heat chocolate in microwave on High 35-45 seconds, until soft; stir until smooth. With offset spatula, spread melted chocolate top of puffed rice mixture. Sprinkle with peanuts; gently press nuts to adhere to chocolate.

4. Refrigerate 30 minutes, or until chocolate is set. Cut lengthwise into 4 strips, then cut each strip crosswise into 4 pieces.


Each treat: about 134 calories, 3g protein, 18g carbohydrate, 7g total fat (2g saturated), 1g fiber, 0mg cholesterol, 51mg sodium

Serving Size

Makes 16 treats

Recipe: Lollipop cupcake cookies

  • 1 package (18.25 ounces) cake mix of choice
  • 1/2 cup butter or margarine (1 stick), melted
  • 2 large eggs
  • 12 woden ice cream bar sticks
  • 1 recipe Vanilla frosting (see below) or 1 can vanilla frosting
  • Food coloring
  • Candies for decorating

1. Preheat oven to 350F. Grease two large cookie sheets.

2. In medium bowl, with wooden spoon, stir cake mix, butter, and eggs until blended and smooth. Drop dough by scant 1/4 cups, about 5 inches apart, onto cookie sheets to make 4 cookies on each sheet (dough will be sticky). Place one end of an ice cream bar stick into each mound of dough. With hand, flatten each into 2 1/2 inch round.

3. Bake cookies until lightly browned around edges, 18 to 20 minutes, rotating cookie sheets between upper and lower racks halfway through baking. With wide metal spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.

4. To decorate cookies, tint frosting with food coloring as desired. Spread about 2 tablespoons frosting on each cookie. Embellish with candies.

Vanilla icing:
1. In large bowl, with mixer at low speed, beat 2 1/2 cups confectioners' sugar, 6 tablespoons softened butter, 3 tablespoons whole milk, and 1 1/2 teaspoons vanilla extract until blended.

2. Increase speed to medium-high; beat until light and fluffy, occasionally scraping bowl with rubber spatula.


Each frosted cookie: about 430 calories, 3g protein, 61g carbohydrate, 20g total fat (8g saturated), 1g fiber, 58mg cholesterol, 420mg sodium

Serving Size

Makes 12 cookies, Icing makes about 1 1/2 cups

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