These packable recipes are from Everyday Food.
These crowd-pleasing, packable treats shine at bake sales, birthday parties or anywhere you take them.
Makes 12 servings
Don’t be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.
- Seahawks' Marshawn Lynch announces retirement in his own, unique fashion
- Black Sabbath calls it a night at the Tacoma Dome — for good
- Seahawks' Russell Wilson writes a thank-you letter to Peyton Manning
- Marshawn Lynch’s retirement announcement wasn’t classy, but it was perfect
- Seattle’s brash king of pot raking in cash and raising hackles at Uncle Ike’s
Most Read Stories
3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
6 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups marshmallow topping
Confectioners’ sugar, for dusting
1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder and salt. Using a mixer, beat in eggs, buttermilk, oil and 3/4 cup water on medium until smooth, about 3 minutes.
2. Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
3. In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, about 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
4. With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. To serve, dust with confectioners’ sugar.
Nutritional information per cupcake: 380 calories; 16 grams fat (6 grams saturated fat); 7 grams protein; 56 grams carbohydrates; 3 grams fiber
Strawberry-Jam Hand Pies
Makes 8 servings
2 sheets frozen puff pastry, thawed
2/3 cup strawberry jam
1 large egg yolk, lightly beaten
1 tablespoon lemon juice
1/3 cup confectioners’ sugar
1. On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined rimmed baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles and press tightly to seal. Freeze pies until firm, about 30 minutes.
2. Preheat oven to 375 degrees. Bake pies until golden and puffed, about 20 to 25 minutes. Let cool completely on sheet on a wire rack. Whisk lemon juice and confectioners’ sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.
Nutritional information per hand pie: 136 calories; 3 grams fat (1 gram saturated fat); 1 gram protein; 26 grams carbohydrates; 0 grams fiber
Toffee-Almond Popcorn Balls
Makes 16 servings
2 tablespoons unsalted butter, plus more for shaping
1 bag (10 ounces) miniature marshmallows
16 cups popped popcorn (from 2/3 cup kernels)
1/2 cup toffee pieces
1/2 cup chopped toasted almonds
1/2 cup miniature chocolate chips
1/2 teaspoon coarse salt
1. In a large pot, melt butter over medium heat. Add marshmallows and cook, stirring, until melted, about 5 to 6 minutes. Remove from heat and add popped popcorn, toffee, almonds, chocolate chips and salt; gently fold to combine.
2. Working quickly, lightly coat clean hands with butter and gently shape popcorn mixture into 16 balls; place on a parchment-lined baking sheet and let cool until set, about 10 minutes. (Store in an airtight container at room temperature, up to 4 days.)
Nutritional information per popcorn ball: 168 calories; 6 grams fat (3 grams saturated fat); 3 grams protein; 28 grams carbohydrates; 2 grams fiber
Makes 24 servings
2 2/3 cups all-purpose flour (spooned and leveled)
4 teaspoons baking soda
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup dried tart cherries
1. Preheat oven to 350 degrees. Whisk together flour, baking soda and salt.
2. In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture and beat until combined. Stir in chocolate chips and cherries.
3. Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 28 to 30 minutes. Let cool completely in pan on a wire rack. (Store, covered, at room temperature, up to 5 days.)
Nutritional information per blondie: 233 calories; 10 grams fat (6 grams saturated fat); 3 grams protein; 34 grams carbohydrates; 1 gram fiber