Well, of course I could’ve bought a half sheet pan, but you know me...

This says it all: *I can make them with the kids and everyone is happy*. Isn't that the reason

God invented icing?

Speaking of....I taught a few lunchtime hands-on at work and two that seemed most interactive was where everyone learned to covered a tiny cake with fondant and another where they got to pipe their own icing.

Praise Be to the Highest for whomever invented disposable piping bags. And to Publix who let me buy a few pounds of prepared icing from their 55 gallon industrial vat of icing.

(I'm kidding...It was only a 5 gallon tub)

 
Lol, yes it was!

I think I’m going to have them help me bake the cupcakes versus ice them. It’s been a while since I’ve baked with the kids, but oh my stars! Keeping things contained in bowls seems to be of no importance to them.

I’m watching them anyway the Thursday night before the party on Saturday, so it’s a perfect opportunity. I don’t dare put a piping bag in each one of their hands. That would not end well. So Friday I can make a big batch of icing throw it in a piping bag and just swirl them. I’m only going to make 24 cupcakes which I think is more than enough. Plus, the kids requested vanilla cupcakes since the cake is chocolate. And a room full of kids and the choice is chocolate or something else there will probably be limited takers.

 
Cracker toffee!

Maria - something thin to make as a gift in your big round!

NEW & IMPROVED Ritz Cracker Toffee
* 2 sleeves Ritz crackers
* 1 cup (2 sticks) salted butter
* 1 cup brown sugar
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 bag (11 oz) milk chocolate chips (=2 rounded cups - use 1 ea. semi and milk sprinkled in stripes)
* Christmas sprinkles, for garnish (chopped toasted almonds)

1. Heat oven to 350 degrees. Prepare a cookie sheet (about 12" x 18") and line with parchment paper/tin foil. Lightly oil with cooking spray/butter and salt sprinkles.
2. Place crackers in a single layer on cookie sheet - lined up w/broken crackers in creases and 1/2 crackers at ends for alternating rows.
3. In medium saucepan, over medium heat, combine butter, brown sugar, and salt. Heat to boiling, stirring occasionally. Once boiling, let boil for 6-7 minutes. It will be thicker and much darker in color
4. Remove from heat and carefully stir in vanilla extract.
5. Quickly pour over the crackers on the cookie sheet. Use a big spatula or back side of a silverware spoon to spread it out evenly over the crackers.
6. Bake for 15 minutes.
7. Immediately after baking, sprinkle the bag of chocolate chips over the toffee and let sit for 5 minutes. Spread chocolate evenly over crackers and decorate with Christmas sprinkles/chopped toasted almonds.
8. Let cool for 2 hours so it can come together and harden up. Break into pieces.
9. Store leftovers covered at room temperature or in the refrigerator.
Notes
There are 4 sleeves of Ritz crackers in a standard size box. You will just need 2 of them. It's about 45 crackers.

 
I swear by the damp cake strips - not only do they insure perfectly even baking

but it also creates a perfectly flat cake so I never had to level it

 
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