We've put together some of our favorite foodie outfit combos! The perfect snack to go with our
Red Yummy Tummy Tee and
Primary Stripes Multi Language Placemat are these Happy-To-See-Ya personal pizzas!
Ingredients:
- 3 Light whole-wheat English muffins
- ½ cup Ragu® pizza sauce (low sugar!)
- ½ cup low moisture, part-skim, shredded mozzarella cheese
- ¼ cup green bell peppers, sliced
- ¼ cup yellow bell peppers, sliced
- ¼ cup red bell peppers, sliced
- 7 pitted black olives
Instructions:
- Preheat oven to 375 degrees.
- Spray a cookie sheet or baking rake with cooking spray.
- Slice the whole wheat English Muffins length wise and place on baking sheet.
- Spread the pizza sauce lightly on each English muffin
- Sprinkle each muffin with reduced fat mozzarella cheese.
- For toppings:
- To make the mouth of the pizza face, slice green pepper and yellow pepper length wise and make a smile on each muffin.
- To make the nose of the pizza face, slice the black olives in half and place one piece on each muffin
- To
make the eyes of the pizza face, slice the red pepper into small pieces
and place on top of each muffin. Next place a small slice of green
pepper or yellow pepper above the red pepper eye. Cut small pieces of a
black olive to make the inner dot on the eye.
- Bake pizza smiles for 10-15 minutes until cheese is melted and bubbling.
The
Halloween Yummy Tummy Tee and the
Spin Your Web Halloween Placemat go perfectly with this spider-filled cheesecake! Spooktastic!
No-Bake Spiderweb Cheesecake
Ingredients:
For the Crust:
Canola oil cooking spray
18 ounces chocolate wafers (2 packages), finely ground (4 1/2 cups)
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) unsalted butter, melted
1 teaspoon coarse salt
For the ganache:
4 ounces semi/bitter-sweet chocolate (preferably 61%), finely chopped
1/2 cup heavy cream
For the Filling:
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream, cold
Directions
Make the crust: Coat a 10-inch springform pan with cooking
spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat
mixture into a pan, pressing firmly into bottom of pan (I used the
bottom of a water glass) and all the way up the sides. Cover, and
refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor. Bring
cream to a simmer in a small saucepan, then pour over chocolate. When
chocolate starts to melt, process until smooth. Reserve 2tablespoons
ganache for decorating, and spread the remainder evenly on bottom and
all the way up sides of crust. Cover, and refrigerate until ready to
fill.
Make the Filling: Beat cream cheese with a mixer (standing or
hand) on medium speed until fluffy, about 3 minutes. Reduce speed to
low, and slowly add sugar and salt. Raise speed to med-high, and beat
until fluffy, about 3 minutes. Beat in lemon juice.
Whisk cream until medium-stiff peaks form. Whisk 1/4 of the whipped
cream into cream cheese mixture, then fold in remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap bottom of pan
on counter to release air bubbles.
Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round
tip. Starting from the center of the cheesecake, pipe a spiral, spacing
about 1/2-inch apart. Pull the tip of a pairing knife in a gentle
curved line from the center of the spiral to outer edge. Wipe knife
clean , and repeat every inch or so to form a web.
Cover and freeze for at least an hour or overnight. Serve and garnish with scary spiders!
And, for the girly girls in your life, we've got the
Bright Stars Multi Language Placemat AND the
Tummy Tee that's filled with sugar & spice & everything nice - which you can obviously see is all pink! This pink-tastic recipe for funfetti sugar cookies will be a crowd-pleaser for any occasion!
Yield: 15 medium cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 2+ hours, for dough chilling
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
2 teaspoons corn starch
3/4 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup sprinkles (jimmies)
Directions:
- To
the bowl of a stand mixer fitted with the paddle attachment, combine
the butter, sugar, egg, extract, and beat on medium-high speed until
well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and
beat for at least 7 minutes). Do not shortcut the creaming process;
make sure dough is very light in color and fluff, stop to scrape down
the sides of the mixer as necessary.
- Stop, scrape down the
sides of the bowl, and add the flour, cornstarch, baking soda, optional
salt, and mix until just combined, about 1 minute.
- Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a medium 2-inch cookie scoop,
form heaping two tablespoon mounds (I made 15). Place mounds on a large
plate, flatten mounds slightly with your palm, cover with plasticwrap,
and refrigerate for at least 2 hours, or up to 5 days, before baking. Do
not bake with warm dough because cookies will spread and bake thinner
and flatter.
- Preheat oven to 350F, line two baking sheets with Silpats,
or spray with cooking spray. Place mounds on baking sheets, spaced at
least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes,
or until edges have set and tops are just beginning to set, even if
undercooked, pale, and glossy in the center. These cookies should not
turn golden or brown at all and should stay white. Do not bake longer
than 9 minutes for soft cookies because they firm up as they cool (The
cookies shown in the photos were baked with dough that had been chilled
overnight, allowed to come to room temp for 15 minutes, and were baked
for 8 minutes, with trays rotated at the 4-minute mark). Allow cookies
to cool on the baking sheet for about 5 minutes before removing and
transferring to a rack to finish cooling.
- Store cookies
airtight at room temperature for up to 1 week, or in the freezer for up
to 3 months. Alternatively, unbaked cookie dough can be stored airtight
in the refrigerator for up to 5 days, so consider baking only as many
cookies as desired and save the remaining dough to be baked in the
future when desired.
Now that you've got your
yummy tummy tees, your
crumb-catching placemats, and all the
information you need to make delicious snacks and treats all week long, what are you waiting for?? Hit the kitchen...and feel free to send us the leftovers :)
