Savory Cheese Palmiers

Cook Time: 20 minutes
Yield: 12 servings

6 tablespoons grated parmesan cheese, divided
1/2 box (17.3-ounce) frozen puff pastry, thawed (recommended: Pepperidge Farms)
1 egg, lightly beaten
1 tablespoon water
1/4 cup shredded Italian cheese blend
1 teaspoon paprika

1. Sprinkle work surface with grated Parmesan cheese. Unfold a thawed sheet of puff pastry on top of cheese. Brush pastry with egg wash made from 1 egg beaten with 1 tablespoon water.
2. Combine 2 tablespoons Parmesan cheese, 1⁄4 cup shredded Italian cheese blend, and 1 teaspoon paprika. Sprinkle over surface. Press into pastry.
3. Fold top and bottom edge of pastry to center. Fold pastry in half from left to right. Fold in half top to bottom. Cover and refrigerate 30 minutes.
4. Cut 1⁄8-inch-thick slices, starting at shortest edge. Dip flat faces of Palmiers in Parmesan; lay on baking sheet.
5. Bake in a 400°F oven for 20 minutes

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc.  www.sandralee.com

Chocolate Hazelnut Brownies

Prep 25 minutes  Bake 35 minutes  Cool 1 hour
Oven 350°F
Makes 12 servings

Nonstick cooking spray
1 package (18.25 ounces) butter- recipe chocolate cake mix,
Betty Crocker®
1⁄4 cup brown sugar, Domino®/C&H®
11⁄4 cups chocolate hazelnut spread, Nutella®
1⁄2 cup (1 stick) butter, melted
2 eggs
1 package (2.25 ounces) chopped hazelnuts, Diamond of California®
3⁄4 cup powdered sugar, Domino®/C&H®
1⁄4 cup heavy cream

1. Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray; set aside.
2. In a large bowl, stir together cake mix and brown sugar. Add 1⁄2 cup of the chocolate hazelnut spread, the melted butter, and eggs; stir until combined (batter will be thick). Stir in hazelnuts. Pour into prepared baking pan.
3. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
4. In a medium mixing bowl, beat the remaining 3⁄4 cup chocolate hazelnut spread, the powdered sugar, and cream with an electric mixer on medium until smooth. Spread on cooled brownies.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com

Root Beer Cupcakes

Prep 30 minutes Bake 18 minutes
Cool 30 minutes Oven 350°F
Makes 24 cupcakes

1 package (18.25 ounces) devil’s food cake mix, Duncan Hines®
11⁄3 cups root beer, A&W®
1⁄2 cup vegetable oil
3 eggs
1 can (12 ounces) whipped fluffy white frosting, Duncan Hines®
1 teaspoon root beer concentrate,* McCormick®
Root beer-flavor candy, crushed (optional), A&W®
24 straws (optional)

1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups; set aside.
2. In a large mixing bowl, beat together cake mix, root beer, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Spoon batter into prepared muffin cups, filling each about two-thirds full.
3. Bake for 18 to 22 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
4. In a medium bowl, combine frosting and root beer concentrate; stir until well mixed. Frost each cupcake with root beer frosting. If desired, dip edges of each cupcake in crushed root beer candies. If desired, remove and discard bottom halves of straws. Insert a straw top in each cupcake.

*Note: If you can’t find root beer concentrate, substitute French vanilla or vanilla extract.

Excerpted from the book, Sandra Lee Bake Sale Cookbook, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com