Sweet Treats Calendar

P.S. 176 Sweet Treat Calendar
Gather your family and prepare to indulge! 
This curated collection of sweet treats includes irresistible cookies, decadendent cakes, sweet breads and lucious pastries.
 Happy baking from our family to yours:

Ms. Culkin
Ms. Agolli
Ms. Anavian
Ms. Brown 
Ms. Carbone
Ms. Caroselli
Ms. Chen
Ms. Correa 
Ms. Davanelos 

Ms. Rodriguez
Ms. Rossi
Ms. Sheehan
Ms. Sorenson
Ms. Tsen
Ms. Wojcik
Ms. Wong
Ms. Zarzecki 

Cover beautifully illustrated by Ms. Friscia
January Calendar

Double Chocolate Chip Cookies             		Ms. Caroselli

Ingredients : 
2 chocolate cake mixes about 16.oz each 
4 large eggs 
½ cup oil 
1 ½ cups of chocolate chips

1. Preheat the oven to 350 degrees F. 
2. In a bowl - add cake mixes,eggs and oil. Beat 2-3 minutes until cookie dough comes together. 
 3. Stir in chocolate chips 
 4. Roll into 1” balls and place 12 to a lightly greased cookie sheet. 
 5. Bake at 350 degrees F for 7-9 minutes, until puffed and dry-looking on top. They will settle down as they cool.
Oreo Cheesecake Truffle Bites             Ms. Parrella 

1 pack of Oreos, set 5 aside
1 16 oz pack of cream cheese room temp
3 cups of chocolate chips (milk, dark, or white chocolate)
Parchment paper
Lollipop sticks (optional)
Any cookie, sprinkle or candy toppings you like, (optional)

Crush entire pack of Oreos with cream (set 5 aside, not crushed) into a powder.
Fold  in crushed Oreo into cream cheese until you achieve a clay-like consistency.
Roll mixture into 1 to 2 inch balls (your preference) and place them onto parchment paper.
         *if you want to make them into pops, stick lollipop sticks in the center of each truffle ball*
Refrigerate truffle balls for 1 hour.
While you are waiting, take 5 reserved Oreos and remove cream. Crush the cookies into a powder.
Melt 3 cups of chocolate chips.
Dip truffle balls into melted chocolate.
Coat the truffles with the crushed Oreos and any other toppings of your preference.
         * You can also top them with sprinkles, crushed candy canes, nuts etc. *
Refrigerate for 20 minutes
Crumb Cake recipe
3 sticks of butter
1 1/2 cups of white sugar
3 cups of flower
4 tsp of cinnomon
February Calendar
   Chocolate Oreo Parfait 						 Ms. Carbone

2 boxes of chocolate pudding (made according to directions on box)
2 8oz. Extra Creamy cool whip
1 pound cake (crumbled)
Entenmann’s Little Bites Brownies (crumbled)
1 pack of Oreos (crushed)
1 bag of crushed Heath Toffee Bar baking bits
1 bag of Kraft Caramel baking bits
Crushed up Twix Bars or any candy
   Caramel and Chocolate Syrup

You will layer this decadent dessert in a large parfait/trifle bowl.
Crumble half of the pound cake and brownies onto the bottom layer of the bowl.
Layer half of the chocolate pudding on top.
Layer one container of cool whip on top.
Layer half the Oreos on top.
Layer Heath Toffee bits, caramel bits and any crushed up candy on top.
Repeat all the layers again.
Drizzle Caramel and Chocolate syrup on top.
You can top with festive sprinkles or a cherry for decoration!
   Honey Cookies with Walnuts 					Mrs. Agolli 

6 1/2 cups all purpose flour     Pinch salt
2 tsp baking powder               1 orange (zested)
1 tsp  baking soda                   3/4 cup granulated sugar
1 cup olive oil                           3/4 cup orange juice
1 cup vegetable oil

1. Gather the ingredients. Preheat the oven to 350 F.
2 In a large bowl, sift the flour with the baking powder, baking soda, and salt. Set them aside.
3. In a mixing bowl, use your fingers to combine the orange zest with 3/4 C. sugar: Rub the grains as if you were playing with sand to release the orange oils into the sugar.
4 .Using an electric mixer, add the olive oil and vegetable oil to the orange, sugar and beat until well mixed.
5. Add the orange juice and mix well.
6. Slowly incorporate the flour mixture, cup by cup, until a dough forms that is not too loose but not quite firm either. It should be dense and wet but not sticky. Once the flour is incorporated fully stop mixing.
7. To roll the cookies, pinch a portion of dough off about the size of a walnut. Shape it in your palms into a smooth oblong shape, almost like a small egg. Place it on an ungreased cookie sheet.
8. Cook them for 25 minutes until they are ready for the holiday
Classic Chocolate Chip Cookies   Ms. Sheehan

Ingredients :

2 1/4 cups all-purpose flour           1 teaspoon baking soda
1 teaspoon salt                           1 cup (2 sticks) butter, softened
¾  cup granulated sugar              ¾  cup packed brown sugar
1 teaspoon vanilla extract             2 large eggs
2 cups  chocolate chips                 1 cup chopped nuts (OPTIONAL)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
March 2021 Calendar
  Koulourakia 								Mrs. Drake

Ingredients :

1 cup of butter          1 teaspoon of baking powder
¾  cup of sugar         3 cups of flour
2 eggs                        1 tablespoon of orange juice


1. Mix soft butter and sugar
2. Add eggs
3. Mix well
4. Stir in dry ingredients
5. Add orange juice
6. Twist batter into braid shape cookies
7. Bake cookies at 350 until golden brown (about 15- 20 minutes)
Irish Soda Bread                Ms. Grogan  

4 cups of flour                   ½ cup of sugar
1 tsp of baking soda        1 tbsp of baking powder
½ tsp of salt                       1 ½ cups of buttermilk 
½ cups of cold butter      1-2 cups of raisins 

Preparation :
Preheat oven to 375 ⁰F
Grease a pie or cake pan with butter
In a large bowl, combine all dry ingredients together and mix well. 
Cut cold butter into 1/4 in slices and add to dry mix. 
Massage butter slices into dry mixture until it resembles fine crumbs
Combine raisins and buttermilk 
Pour the raisins and buttermilk into the mixture. 
Fold the dough with a wooden spoon or knead together with your hands until the dough leaves the side of the bowl (dough will be sticky). 
Place in cake pan and bake for 1 hour or until golden brown.
Overnight French Toast Ms. Parente
April 2021 Calendar
Rainbow Cookies                Ms. B. Murphy                        


Faworki (Chrusciki)                   Ms. Krasinska

2 cups flour                           1 tablespoon alcohol
½ tablespoon salt                 4 egg yolks
½ tbsp white sugar               5 tbsp sour cream
Crisco (to fry the dough)      Powdered sugar

Mix the flour, salt and sugar in a bowl. Make a well from the powders on the countertop. Add in the egg yolks, alcohol, and sour cream into the center of the well and knead by hand until the dough has firmed up and come together.
Take a rolling pin and beat the dough for 10-15 minutes. To check if ready, cut the 
dough in half to see if here are air pockets. This means it’s ready.
Roll out the dough. Cut into thin stripes. Make a small slit in the middle of each strip. 
Turn one side of the dough in through the slit to make a curled effect.
Put Crisco on a pan and wait until it melts and gets hot enough to fry in.
Put 5-7 pastries into the pan at once. Fry until each side is golden brown (about 1-2 minutes).
Take out of the pan, dry off excess oil.
Sprinkle with powdered sugar.
 Almond Joy  Cookies 			   Ms. Sheehan

Ingredients :

6 tablespoons butter softened
⅓ cup light brown sugar
⅓ cup white sugar
1 egg
½ teaspoon almond extract
1 cup plus 2 tablespoons all purpose flour
2 tablespoons cornstarch
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup shredded sweetened coconut
1 cup dark chocolate chips
½ cup sliced almonds

Preheat the oven to 350F. Line a baking sheet with parchment paper. 
Combine the butter, brown sugar and cane sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the egg and almond extract. Add the coconut, chocolate chips and almonds. Stir to mix throughout the dough.
Use a cookie scoop to portion the dough into balls on the prepared baking sheet. Bake for 9-11 minutes, or until cookies are puffy and barely cooked through - do not let them brown.
Cool for 1 minute on the tray and then transfer to a wire rack. They will settle as they cool. Yields 18 cookies.
May 2021 Calendar
Cannoli Dip 							Mrs. Sorenson

15 oz Ricotta cheese, strained*
8 oz Mascarpone cheese
2/3 cup powdered sugar, plus more for dusting if desired
1/2 cup heavy cream
1/2 cup mini semi-sweet chocolate chips 

In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish. Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips (shoprite sells them). *To strain lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.
Fruity Pebbles Cookies	      Ms. Anavian

1 box vanilla cake mix     1 box (3.4 oz) of vanilla pudding mix        
 1/2 cup vegetable oil      ½ cup white chocolate chips 
2 cups Fruity Pebbles        2 eggs

1. Preheat the oven to 350 degrees. 
2. In a small bowl, add 1 cup of fruity pebbles cereal. Set aside
3. In a large bowl, add the cake mix, pudding mix, eggs and oil. Combine well until a dough forms.
4. Add the white chocolate chips and 1 cup of fruity pebbles cereal to the large bowl containing the dough.  Stir with a large spoon or mix with  your hands until the extra ingredients are incorporated.
5. Use a spoon, cookie scoop or your hands to portion about 2″ balls of dough. 
6. Roll each cookie dough ball in the fruity pebbles that are set aside in the small bowl. Press gently so the fruity pebbles stick and coat the dough ball.
7.Place the cereal-coated dough balls on the cookie sheet. Leave plenty of room between them as the dough will spread as it cooks. 
8. Bake the cookies for approximately 10-12 minutes or until the edges just start to turn very light brown Enjoy!
 Caramel Pretzel Bark                    Ms. Hynes

12 ounce package semi-sweet chocolate chips 
8 ounces mini pretzel twists , half of a regular 16-ounce bag
11 ounce bags caramel bits , or homemade caramel 

Line a large, rimmed baking sheet with parchment paper.
Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. 
Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate. 
Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
Refrigerate until hardened.
Cut or tear into pieces, Enjoy!
June 2021 Calendar
 Chocolate Meringue Cookies      Ms. Davanelos

2 egg whites
¾ cup sugar
2 tablespoons cocoa powder
2 tablespoons chocolate chunks
1 large baking sheet pan

Whisk egg whites and sugar together until fluffy and white. 
Pour the cocoa powder and chocolate chunks into egg white mix. 
Mix altogether until blended well. 
Prepare the baking sheet pan with nonstick cooking spray or parchment paper, if preferred. 
Create medium-size scoops and lay out onto the baking sheet pan.
Bake at 300 degrees Fahrenheit for 25 minutes. 
Oreo Truffles 							     Ms. Wojcik

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
You can also use peppermint extract and crushed candy canes 
for garnish.

Crush Oreos: Place 36 Oreos in a food processor (entire cookie, don’t remove cream filling) and pulse too fine crumbs. Alternatively this can be done by hand by placing Oreos in a gallon size resealable bag and crushing to fine crumbs.Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
July 2021 Calendar
 German Chocolate Brownies           Ms. Grippo 

Ingredients:                                Preparation : 

1 Box German Chocolate Cake Mix
1 Cup Chopped Pecan
¾ Cup Melted Butter
2/3 Cup Evaporated Milk
14 oz Caramel
12 oz Bag Chocolate Chips

Mix together the chocolate cake mix, pecans, butter and 1/3 cup evaporated milk. Split this mixture in half and press one half down in a 9x13in pan. Bake for 6 minutes @350. 
Melt the caramel with 1/3 cup evaporated milk in the microwave
Pour the melted caramel and chocolate chips over the cooked batter. 
Cover the caramel and chocolate chips with the other half of batter and cook another 25 minutes
 Chocolate Chip Muffins                 Ms. Girimonte 

Preheat the oven to 400 degrees.
Line muffin tins with paper liners.
Measure flour, sugar, baking powder, and salt and place in a bowl.
Beat egg with a fork or wire whisk in a separate bowl and then add milk, oil, and vanilla to the egg. 
Add dry ingredients to egg mixture, and stir until the dry ingredients are moist -  then fold in the chocolate chips. 
Fill muffin cups 2/3 full with batter. 
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.   

1 ¾  cups sifted flour 
½ cup sugar
2 ½  teaspoons baking powder
¼ teaspoon salt 
1 egg
¾ cup milk
1/3 cup vegetable oil 
½ teaspoon vanilla extract
¾ cup chocolate chips
 Kourabiedes						      	  Ms. Procovas

2 cups butter (453 g),  room temperature          1 cup (140 g) confectioner's sugar                           1 egg yolk                                                      1 tbsp brandy                                               1tbsp vanilla extract            		                  4 ½ - 5 cups all-purpose flour
1tsp baking powder                                         orange blossom water, optional                               6 - 7 cups powdered sugar 	     
1 cup (135 g) slivered almonds, lightly roasted and cooled

The first step in this kourabiedes recipe is to beat the butter and confectioner’s sugar until very light and fluffy. Use a paddle attachment and beat at medium speed for about 15-20 minutes. 
Once the butter is very light and fluffy, beat in the egg yolk, brandy, and vanilla extract.
Add the cooled roasted almonds to the butter mixture and mix until they are evenly incorporated.
In a separate bowl, whisk 5 cups of flour with the baking powder.
Add the flour, 1 cup at a time into the butter mixture, mixing after each addition. Once the dough is not 
sticky and workable, you are ready to form the cookies. [NOTE: you may not have to use all of the flour, 
so feel the dough when you get to 4 cups of flour, and then add ¼ cup at a time until the dough is formed.]
I like to shape my kourabiedes into balls using a cookie scoop to measure out each cookie. Roll the cookies
 into balls then gently press on the top to flatten them a little bit. Use your thumb to create a small indent 
in the center. Alternatively, you can roll out the dough and cut into a crescent shape. 
Bake the cookies for about 20-25 minutes or until bottoms are light golden brown. 
As soon as the cookies come out of the oven, give them a light spray with blossom water. This step is 
optional. Next, you will have to work fast. Use a sieve to dust confectioner’s sugar onto a platter. Add the cookies, and then dust with more sugar until they are fully coated.
August 2021 Calendar
 Crème Brulee Cookies     Ms. Sheehan  

Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
In another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
Using a small cookie scoop, place tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. Bake until edges are just starting to brown, 9 to 10 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
Put sugar into a small bowl. Spread about a tablespoon of frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.
Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. Store cookies in the fridge for up to 4 days. 

1/2 c. packed brown sugar
1/2 c. granulated sugar
1 large egg
1 tbsp. pure vanilla extract
2 c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. kosher salt
1 (8-oz.) block cream cheese, softened
1 1/4 c. powdered sugar
1 tsp. pure vanilla extract
1/4 c. granulated sugar
  Bibingka                                         Ms. Hill

Preheat oven to 375 degrees Fahrenheit.
Combine rice flour, baking powder, and salt then mix well. Set aside.
Cream butter then gradually put-in sugar while whisking.
Add the eggs then whisk until every ingredient is well incorporated.
Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
Arrange the pre-cut banana leaf on a cake pan or baking pan.
Pour the mixture on the pan.
Bake for 15 minutes.
Remove from the oven then top with sliced salted egg and grated 
cheese (do not turn the oven off).
Put back in the oven and bake for 15 to 20 minutes or until the color
 of the top turn medium brown.
Remove from the oven and let cool.
Brush with butter and sprinkle some sugar on top. You can also top 
this with grated coconut.
Serve. Share and enjoy

1 cup rice flour
1/8 teaspoon salt
2 1/2 teaspoon baking powder
3 tablespoons butter
1 cup granulated sugar
1/2 cup grated cheese (Optional)
3 pieces raw eggs
Pre-cut banana leaf
Lemon Cool Whip Cookies          Ms. DeNisco 

1 egg
8 oz. Cool Whip
1 box of Lemon Cake Mix
Powdered Sugar

Mix the egg, cool whip, and cake mix all together.
Drop desired amount for each cookie into powdered sugar and roll to coat. This will create dough balls. 
Place dough balls on a baking sheet lined with wax paper.
Cook on 375 degrees for 8-12 minutes (depending on cookie size). Check on them every few minutes. 

**These cookies can be any flavor depending on the cake mix you get. We also love using Devil’s Food Cake Mix for Chocolate Cool Whip Cookies!**
September 2021 Calendar
Snickers Cookie Bars Ms. Kelly

2/3 cup butter 
1/4 cup sugar
1 1/4 cup of all purpose flower
1/4 teaspoon pure vanilla extract
  Rice Krispie Treats                            Ms. J and Ms. Lee

 1 1/2 Sticks of unsalted butter                    1/2 bag of mini marshmallows 
 2 10oz Bag of Lg marshmallows (eat 4)   8-10 cups of Rice Krispy 
 1 teaspoon vanilla or vanilla bean paste        1/2 teaspoons salt
 20 Cups of Love 
  Rice Krispie Treats                            Ms. J and Ms. Lee
Thumbprint Cookies 						Ms. Tsen 

1 cup (2 sticks) salted butter, softened (soft enough that it will give when you lightly press it, but not melted.)
1/2 cup confectioners’ (powdered) sugar, plus 1/4 cup more for dusting
2 teaspoons pure vanilla extract
1/8 tsp table salt
2 cups all purpose flour
1/2 cup thick fruit preserves (i.e., raspberry, blackberry, peach)

Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, 
and chill 30-60 minutes.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle – deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
When cookies are completely cooled, dust with confectioners’ sugar. Cookies can be kept in airtight container at room temp for a few days.
October 2021 Calendar
 Magic Cookie Bars					      Ms. Rodriguez 

½ cup butter or margarine, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
  S’mores 			              				   Ms. Chen

Preheat the oven to 350 degrees.
As the oven is preheating, lay out a piece of parchment paper onto a baking sheet.
Place the graham crackers onto the parchment paper (as many as you want to make).
Place marshmallows on top of the graham crackers.
Place the milk chocolate bar (broken into small pieces) on top of your marshmallow.
Add another layer of graham crackers on top of the chocolate bar.
Put the baking sheet into the oven for 5 minutes or until your marshmallows are golden brown and the milk chocolate is melted (My oven runs a little hotter so it takes less time!)

Ingredients :
Graham Crackers
Milk Chocolate Bar
Cannoli Cookies 							Ms. Sheehan

1 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1/2 cup ricotta cheese
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 teaspoon fresh orange zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
1 10 ounce bag mini chocolate 
chips divided
1 cup chopped pistachios

In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.
November 2021 Calendar
Pumpkin Cake 							Ms. Wong

2 cups sugar                                          1 ¼ cups vegetable oil
1 ½ cups pumpkin puree                            4 eggs                        
3 cups flour                                            2 tsp baking powder
2 teaspoons baking soda                          2 teaspoons cinnamon
 1 teaspoon salt                                       1 cup raisins
1 cup chopped nuts                                   1 cup chocolate bits (optional)


Preheat oven to 350°.

Place the sugar, oil and pumpkin puree in a large mixer bowl and beat well on medium speed.

Add the eggs, one at a time, beating well after each addition.

Sift together the flour, baking powder, baking soda, cinnamon and salt and fold into the cake batter.  Stir in the raisins and nuts.  (Add the chocolate bits at this time also.)

Pour into a greased 10 inch tube pan.  Bake 1 ¼ hours or until done.  Do not open the oven door under one hour.  Let it cool slightly in pan before turning onto a rack.
Pumpkin Muffins 						Ms. Rossi

4 eggs                            2 sticks butter 
3 ½  cups flour               2 cups sugar 
2 tsps. baking soda       1 tsp. Salt 
1 can pumpkin puree   2 tsps. Cinnamon   
1 tsp. Nutmeg                1 cup chocolate chips 
1 cup chopped walnuts  

1.Preheat oven to 350 degrees. 
2. Spray muffin tray with nonstick cooking spray.
3. Whisk eggs in a bowl & set aside. 
4. In separate bowl, sift flour, baking soda, salt ,cinnamon & nutmeg together. Set aside 
5. Cream butter and sugar together in a separate bowl, adding whisked eggs. Mix until blended.
6. Alternately add flour mixture & pumpkin puree to egg mixture, beating until fully blended. 
7. Fold in chocolate chips & walnuts. 
8. Pour into loaf/muffin pan. 
9. Bake 40-45 minutes,or until toothpick inserted in center comes out clean.
10. Cool 10 minutes. Remove from pan. ENJOY!
 Struffoli 									Mrs. Drake 

2 1/2 cups of flour
4 eggs
1 egg yolk
¼ cup of canola oil
½ tablespoon sugar
Dash of salt
Dash of lemon zest
2 cups of canola oil for frying
1 ½ cups of honey

Place all ingredients in a bowl and mix well   
Shape batter into small balls
Fry in hot oil until golden brown
Melt honey in a saucepan 
Drop fried balls into honey 
Place on a plate and cover in sprinkles
December 2021 Calendar
North Pole Cupcakes 					Ms. Culkin

1 - 16.25 ounce Betty Crocker SuperMoist™ white cake mix (and ingredients called for on the package)
  1 -12 ounce container Betty Crocker™ Whipped vanilla frosting
18 candy canes
18 red m&ms
White sprinkles or sanding sugar
North Pole signs made from cardstock

Preparation : 
1.     Preheat oven to 350°F and line a cupcake pan with paper liners. Prepare cupcakes according to package directions. Let cupcakes cool.
2.     Frost cupcakes. Sprinkle cupcakes with white sprinkles or sanding sugar.
3.     Break the curved part of each candy cane so that you are left with the straight part of the candy cane as your pole (around 4 inches). Insert candy cane into the center of each frosted cupcake and tilt at a slight angle.
4.     Place the red candy on top of the candy cane using a dab of frosting as your glue to secure it to the top.
5.     Secure the North Pole sign using a dab of frosting.
 No-Bake Santa Cheesecake 		    Ms. Luy 

1 cup Teddy graham crackers, chocolate
3 tablespoon coconut oil
8 ounce cream cheese, low fat
½ container (4 oz) Greek Yogurt
1 ½ tablespoon honey
½  tablespoon lemon juice
1 tsp vanilla extract
1 dash salt
24 medium (1-1/4″ dia) strawberries

Finely crush teddy chocolate graham crackers in a blender or food processor and combine with melted coconut oil.  Grease a mini cupcake pan and then place a heaping teaspoon of crust into each well and flatten. (I like to flatten all the wells together at the end, so I can disperse any extra crust crumbs that I have!)
Place in the freezer to let firm while you make the filling.
Combine softened cream cheese with greek yogurt, honey, lemon juice, vanilla and salt.  Mix until smooth.  Spoon about 1 tablespoon of filling into each of your mini cupcake pan, then smooth out.  (I used extra cheesecake filling to make the top of my santa hat, so I froze it in a small bowl so I could roll them later.  BUT you can use whipped cream to top off your santa hats instead.)
Place in the freezer to firm for at least 15 minutes. Use a butter knife to pop them out of your pan!
Top with a strawberry (I chopped off the stems) to make it look like a santa hat! For the top of the santa hat, either roll little balls of your extra cheese cake filling or put a little whipped cream on top!
 Easy Holiday Cookies 			      Ms. Correa


1- pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
3 tablespoons all-purpose flour
½ cup butter or margarine, melted 
1 egg
1 cup decorating sprinkles and sugars (assorted colors)

Heat oven to 375°F. 
In a medium bowl, stir cookie mix, flour, melted butter, and egg.
On a floured surface, roll dough to about 1/4-inch thickness. 
Cut with about 2 1/2- to 3-inch cookie cutters. 
On ungreased cookie sheets, place cutouts 1 inch apart.
Bake 6 to 9 minutes or until edges are light golden brown. 
Cool 1 minute; remove from cookie sheets. Cool again for about 15 minutes.
Spread frosting on cooled cookies. 
Decorate with icing, sprinkles, and sugars.