Wanted: Bake Sale Recipes


Like a Good Preschool Mother, I have offered my services for an upcoming bake sale.

Hmmm. What do I make? I would totally do the pumpkin brownie thing, but I don’t think the consistency will hold up well. (They want the items in plastic bags tied up with ribbons.)

Do you have an absolutely fantastic recipe for cookies, brownies or bars? Please help, as I desperately want the school moms and teachers to liiiiiiiike meeeeeeeee.

(Especially since Wito had a little accident involving poop remnants at school yesterday. Which was beyond mortifying. THE SITUATION IS DIRE, YO.)

  1. Andrea

    October 7, 2009 at 8:57 am

    Check out this website.


    The recipe index alone is mouth-watering! Here are a few that look mouth-watering and everyone will have no choice but to love you!

    Chocolate chip cookie dough cheesecake bars

    Blackberry crumb bars

    Peanut butter and jelly bars

    Cinnamon roll cookies.

    Good luck!

  2. Nothing But Bonfires

    October 7, 2009 at 9:18 am

    Your timing is impeccable! We just had a bake sale at work yesterday and I was agonizing over what to bring. In the end, I made Cheesecake-Marbled Brownies, and they went down very well! (In fact, I took third place. Yeah, yeah, third isn’t first, but still.) Also, they’re SUPER easy, you probably have most of the ingredients at home anyway, and they’re pretty impossible to screw up. I mean, if I can make them without screwing them up, you can too. The recipe is one I found on Smitten Kitchen (when it’s Deb’s, you know it’s going to be good) and it’s here: http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/

    I made a double batch, but that was just because I was greedy and wanted some leftovers.
    .-= Nothing But Bonfires´s last blog ..Just Like The Movies =-.

  3. Amanda Nicole

    October 7, 2009 at 9:19 am

    I just made these super easy and delicious pumpkin muffins found at smitten kitchen:


    You could make wee ones for bite sized treats, too :)
    .-= Amanda Nicole´s last blog ..: =-.

  4. Stephanie

    October 7, 2009 at 9:37 am

    It’s not a cookie, brownie or bar, but when I was a kid I remember loving cupcakes made in ice cream cones. If your customers are mostly going to be kids, I think that’d be a hit. You don’t need to frost them (so no worry sticking to the plastic bag), but you could put some Halloween M&Ms or something similar on the top. Actually, anything using Halloween candy would probably be a big hit.

  5. GreenInOC

    October 7, 2009 at 9:40 am

    I’m in south OC so if you make those Pumpkin Brownies and tell me which school, I will come to that bake sale and buy ALL of them!

    I’m thinking it might be better than just clicking on the post and drooling over and over and over…
    .-= GreenInOC´s last blog .."Insurance Companies Have A Right To Their American Dream" =-.

  6. beyond

    October 7, 2009 at 9:44 am

    deb’s snickerdoodles!
    8 ingredients for perfect cookies.
    .-= beyond´s last blog ..dog walker 2 =-.

  7. Sharon

    October 7, 2009 at 9:59 am

    The Ghiardelli chocolate chip recipe is always a hit at our bakesale. We put a few in plastic and tie with a ribbon and they always sell out.


  8. metalia

    October 7, 2009 at 10:08 am

    You MUST make these. (I mean, if you like lemon bars.) I’ve made these for events before, and they are always snapped up. They seem like they’d be perfect for individual wrapping, and will hold up nicely if you plan to make them a few days in advance: http://smittenkitchen.com/2008/01/lemon-bars/
    .-= metalia´s last blog ..Because there’s no "So! You Have Pleurisy" Pamphlet: A Fake Q & A =-.

  9. andrea

    October 7, 2009 at 10:10 am

    Hands down, the best chocolate chip cookie recipe ever!

    .-= andrea´s last blog ..This one goes to 11 =-.

  10. abbersnail

    October 7, 2009 at 10:22 am

    I agree with Keri. The King Arthur brownie recipe makes absolutely the best brownies I’ve ever had. My coworkers request them on a regular basis.
    .-= abbersnail´s last blog ..The Horse Whisperer – a call for questions =-.

  11. Erin

    October 7, 2009 at 10:23 am

    Squash muffins are always a huge hit at my girls’ school. Muffins are great because you can easily put them in baggies tied with a cute ribbon. And they’re (quasi) healthy. Here’s the recipe:
    * 1/2 pound peeled, seeded and cubed butternut (or acorn) squash (about a cup, cup and a half of squash)
    * 1 1/2 cups all-purpose flour – (I use 1 cup all-purpose and 1/2 cup wheat)
    * 2 teaspoons baking powder
    * 1/2 cup white sugar (I use rapidura or turbinado)
    * 1/4 teaspoon salt
    * 1 tsp cinnamon
    * 1/2 tsp nutmeg
    * 1/4 tsp ginger
    * 1/2 tsp vanilla
    * 3/4 cup milk (you can use soy or almond)
    * 1 egg, beaten
    * 1 tablespoon butter, melted (or olive oil or even applesauce)
    * brown sugar

    1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
    2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and mash (you could puree in a food processor/blender but mashing works fine).
    3. In a large bowl, whisk together flour, baking powder, white sugar, salt and spices.
    4. In a medium bowl, thoroughly mix together milk, egg, vanilla and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
    5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. (it’s really yummy if you sprinkle a little brown sugar on the top of the muffins before you put them in the oven!) Bake 25-30 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

  12. abbersnail

    October 7, 2009 at 10:25 am

    Also (sorry for the two comments), where did you find that picture? I love it!!!
    .-= abbersnail´s last blog ..The Horse Whisperer – a call for questions =-.

  13. BigGirl

    October 7, 2009 at 10:25 am

    How could you not love this?

    Cookies and Cream Rice Krispie Treats
    1/2 cup bittersweet chocolate, coarsely chopped
    4 tbsp. unsalted butter
    10 oz. marshmallows
    1 tsp. vanilla extract
    6 cups Rice Krispies
    20 Oreo cookies, coarsely chopped
    4-6 oz. white chocolate, chopped
    finely chopped Oreos, for topping

    Place bittersweet chocolate in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted. Set aside. Grease a 9×13? pan.

    Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off heat and stir in the melted chocolate and the vanilla extract. Gently stir in the Rice Krispies and coarsely chopped Oreos, and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. (I like to use a piece of plastic wrap over my fingers and press it down with my hand.) Allow to cool completely.

    Once cooled, cut into squares. Place white chocolate in a heatproof bowl set over a pan of simmering water, and stir until completely melted. Place the finely chopped Oreos in another bowl. Dip the top of each square into the white chocolate and then the finely chopped cookies. Set aside to cool and let the chocolate set completely. Store in an airtight container.

  14. Just Shireen

    October 7, 2009 at 10:37 am

    This brownie/cookie combo is super easy and swoon worthy delicious.

    .-= Just Shireen´s last blog ..Friday Night Bites =-.

  15. Darcey

    October 7, 2009 at 10:44 am

    I have 3 words for you: Maple Popcorn Balls (You could do vanilla, too, but I love, love, love maple extract!)

    * 2 cups white sugar
    * 1 cup light corn syrup
    * 1/2 cup butter
    * 1/4 cup water
    * salt to taste
    * 1 teaspoon maple extract
    * 1/2 teaspoon ground cinnamon
    * 5 quarts popped popcorn

    1. In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add maple extract and cinnamon; mix well.
    2. Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls. (A little cooking spray on your hands helps keep the popcorn sticking to itself and not to you.)

    ** You could even add a little orange food coloring and use green & brown ribbon to make it look like a pumpkin
    .-= Darcey´s last blog ..Honey, I’m Home! =-.