Bake Sale Cook Book Repeats

Some of our more recent Bake Sale Cook Book recipes have been variations for ones we've tried previously. I wouldn't necessarily bother creating a new post for them, but I do want to finish recording this years-long project, and I want to make it as complete as possible. Besides, since we lost a year's worth of posts when switching back to the Blogger platform, it will be a while before some of the earlier posts make it back online. Don't you just love my long introductions?

Blueberry Crisp Cupcakes - Although in the cupcake section, these are really muffins, and I had no qualms serving them for breakfast, particularly since they were heavy on the blueberries. 

We had them once using fresh berries and once with frozen, but I doubt we'll have them again. I have better muffin recipes, and I'd rather have my dessert berries in a cobbler or parfait.

Cranberry Almond Coffee Cake - Here's a breakfast treat that could also be served as dessert! The first variation of this was made with dried cherries, this one used dried cranberries (or craisins). Both of them were delicious, but I've found that anything made with puff pastry is scrumptious! 

Basically, roll out one sheet of the pastry. Spread with a mixture of 3 ounces cream cheese, 1/4 cup powdered sugar, one egg yolk and 1/2 teaspoon almond extract. Sprinkle with 1/2 cup craisins (or dried cherries) and 1/4 cup sliced almonds. Then roll up, form into a ring, cut slits, and turn the slices on their side. Brush with beaten egg white and sprinkle with more almonds. Bake at 375 for 20-25 minutes. 

Creamy Filled Brownies - While we had the last variation on the previous two recipes, here's the first variation of this recipe. Fortunately, it was delicious, so we won't mind making it a few more times!

Start by baking a thin brownie (chopped almonds added to the batter for this variation). Cut it in half and fill with a sweetened cream cheese mixture. Top with a chocolate ganache and (very quickly!) sprinkle sliced almonds on top.

This one had a vanilla filling. Future variations include coffee, orange, and almond flavorings.

The "coffee" variation with walnuts.

The orange adaptation - walnuts in the batter but no nuts on top.

The almond version - chopped almonds in the brownie layer, almond extract in the filling, and sliced almonds on top.