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Pride Rock Blondies If you've never had a blondie before, this is a perfect recipe to try as your first! These blondies feature browned butter, walnuts, and chocolate chip for a perfect introduction into this simple but delicious dessert! We did use a paw print cookie cutter to get the bars into the paw print shape, but you can certainly just slice them into regular bars if you don't have a cookie cutter available! They'll be just as great! You can also drizzle white chocolate or just put more chocolate chips on top of the blondies once they come out of the oven - up to you! Servings: 12 Bars Prep Time: 30 Minutes Total Time: 2 Hours Ingredients 1 & 1/2 cup light brown sugar 1/2 cup granulated sugar 2 cups all-purpose flour 4 teaspoons vanilla extract 1 teaspoon kosher salt 2 large egg 1 cup butter 1 cup walnuts, toasted 1 cup white chocolate chips 10 ounces white chocolate Instructions Prep: Pre-heat oven to 350°. Line a 13x9 pan with parchment paper and grase with non-stick cooking oil. Blondies: Melt 1 cup of butter in a small saucepan. Stir the butter constantly until the butter begins to foam. Continue stirring for 5-8 more minutes, being scure to scrap the bottom of the pan. Continue cooking until the butter is golden brown, smells nutty, and golden bits have formed at the bottom of the pan. Immediately remove the pan from heat and pour into a large heat-proof bowl. Allow to cool for 2 minutes. Blondies: Add 1 & 1/2 cup of light brown sugar and 1/2 cup of granulated sugar to the melted butter. Beat until well-combined. Add 4 teaspoons of vanilla extract, 1 teaspoon of kosher salt, and 2 large eggs. Stir until batter is well-combined and smooth. Blondies: Carefully fold in the flour. Once the flour is well-incorporated, fold in walnuts and white chocolate chips. Blondies: Press the batter into the prepared pan and smooth the top with a spatula. Bake 20 minutes until the blondies are golden around the edges. Blondies: Remove the blondies from the oven and allow to completely cool. Press paw-print shaped cookie cutters into the cooled blondie, and remove them from the pan by carefully carving out with a knife. You can also slice bars in the blondies, and then press the cookie cutter into the bars once removed from the pan. Decorations: Cut out the imprint of a paw-print using wax paper and cut holes where you will place the chocolate. Using an edible marker or a toothpick, trace the outline onto the surface of the blondies. Decorations: Melt white chocolate and put into a piping bag with a small round tip. Outline where you have traced your lines in chocolate, with a small dot of chocolate in the center of each of the five circles. Using a toothpick, spread the chocolate to the sides so that the surface of each circle is completely covered. Allow the chocolate to cool and then enjoy! Serve with vanilla ice cream and caramel for an extra treat! #blondies #disney #lion king #mufasa #walnut #vanilla

Black Widow Cherry Chunk Cookies The classic chocolate chip cookie recipe gets elevated with the addition of white and semisweet chocolate chunks along with some cherries! These soft, chewy, melt-in-your mouth cookies are the perfect snack for any MCU Marathon! We may have to wait until November (...or later...) until we get to see Black Widow in theaters, but hopefully these cookies can sweeten bitterness of the wait! Servings: 24 Cookies Prep Time: 30 Minutes Total Time: 2 Hours Ingredients 1 cup unsalted butter, softened 1 large egg 1 large egg yolk 1 cup granulated sugar 1/2 cup dark brown sugar 1/2 cup light brown sugar 1 cup bread flour ¾ cup all-purpose flour 1 teaspoon baking soda 2 teaspoons kosher salt 2 teaspoons vanilla extract 1 cup semi-sweet chocolate chunks 6 oz white chocolate, chopped 1/2 cup cherries, chopped Instructions Line two baking sheets with parchment paper. Finely chop the white chocolate and cherries. Set aside. In a large bowl, whisk together the two flours, baking soda, and kosher salt. Set aside. In a large bowl, beat the cup of softened butter on medium speed until light and fluffy (about 1 minute). Add the three sugars and beat until well-incorporated (about 2 minutes). Add the egg, egg yolk, and vanilla extract. Beat until well-combined. Add the flour mixture to the wet ingredients in three equal portions, mixing well in-between additions. After all the flour has been incorporated to the wet ingredients, fold in your white and semi-sweet chocolate chunks. Then carefully fold in the chopped cherries. Roll the dough into small balls about 1 inch in width (or use a cookie scoop). Place the cookies in the fridge to chill for at least 2 hours. After chilling, baking the cookies for 13-15 minutes at 350°. After removing from the oven, top with a few pieces of white chocolate and chocolate chunks. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. Enjoy! #cookies #marvel #black widow #dark chocolate #white chocolate #cherry

Piña Colada Pikachu Cupcakes These piña colada cupcakes will bring you right to the beach, even if it's not possible to travel there right now! The pineapple cupcake base is moist and fluffy, while the coconut frosting really makes this taste just like the cocktail! Of course, the Pokémon decorations do make these cupcakes kid-friendly! There is rum extract in the cupcake base which can be omitted if preferred. Servings: 12 Cupcakes Prep Time: 1.5 Hours Total Time: 6 Hours Ingredients Pineapple Cupcakes 1/2 cup unsalted butter, softened 2 eggs, room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 + 2/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1 + 1/2 teaspoons rum extract 1 8oz can of crushed pineapple Coconut Frosting 1 + 1/4 cups unsalted butter, softened 4 + 1/2 cups powdered sugar 1/4 cup canned coconut milk 1/2 teaspoon coconut extract Cherry Pokéballs & Pikachu Ears 1 jar maraschino cherries 8 oz white chocolate, melted Black decorating icing gel 8 oz yellow fondant 4 oz black fondant Instructions Pikachu Ears: We would recommend making the fondant pieces either the day before or a few hours before you start on the cupcakes. This gives the fondant a chance to firm up so it is easier to work with during assembly. For the Pikachu ears, you will need both yellow and black fondant. You can buy white fondant and color it yourself, or buy the colored fondant pre-made. The ears are pretty large so you’ll need a good amount of yellow fondant, and about half of the yellow fondant quantity for the black portions of the ears. This is much easier illustrated in the video, but please see below for instruction. Pikachu Ears: Piece out the fondant so that you have 24 balls of yellow fondant and 24 smaller balls of black fondant. Place a toothpick in the center of each of the yellow balls of fondant and roll until the fondant sphere is long and skinny. Make sure the yellow fondant completely covers about half of the toothpick, with the other half sticking out the bottom. Use a pair of scissors to slice the tip of the yellow fondant. Repeat for all yellow fondant spheres. Then repeat for all black fondant spheres, except you will be cutting the bottom of the black fondant pieces so that the sliced tip of the black fondant pieces align with the top of the yellow fondant pieces. Use half of a toothpick for the black fondant pieces. Pikachu Ears: Insert the black fondant piece’s toothpick into the yellow fondant piece and then press until the two edges meet. Roll the two pieces together until they form one ear. Repeat for all pieces until you have 24 completely ears. Stick the ears in a piece of Styrofoam or pierce the toothpick through a box so that the fondant pieces can dry standing up. Cupcakes: Preheat the oven to 350°. Line a cupcake pan with 12 red liners. Cupcakes: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Cupcakes: In a large mixing bowl, beat the unsalted butter until light and fluffy (1-2 minutes). Add the two sugars and beat until well-combined (about 2-3 minutes). Add the vanilla extract and rum extract, and beat until well-combined. Then add the eggs and beat until well-combined. Cupcakes: Add in the flour mixture and beat until just combined. Then add the can of crushed pineapple (do not drain the pineapple can, mix in the juice as well). Mix until combined, but do your best to not further crush the pineapple. Add in yellow food coloring until the desired color is achieved. Cupcakes: Fill the liners in the cupcake pan until ¾ of the way full. An automatic ice cream scoop usually does a perfect job! Bake for 16-18 minutes or until a toothpick inserted in the cupcakes comes out clean. Allow to completely cool. Cherry Pokeballs: Dump out the cherries from the jar, wash, and dry. Make sure the cherries are completely dry before proceeding to the next step. Cherry Pokeballs: Melt the white chocolate in the microwave using the defrost setting in 30 second increments or utilizing a double boiler. Dip half of each cherry in the white chocolate. Place on a piece of wax or parchment paper to cool. Cherry Pokeballs: You can use homemade black royal icing or a decorating gel pen (like we did) for the black line in the pokeball. Pipe a black line along the edge of the white chocolate on each cherry. Allow to firm up. We put the cherries in the freezer to expedite the process and really firm up the icing. Cherry Pokeballs: Using a toothpick, put a dollop of melted white chocolate on the center of the black piped line on each pokeball. Allow to completely dry and firm up. Again, you can leave in the freezer if you choose. Frosting: Beat the butter in a large mixing bowl until light and fluffy (about 1-2 minutes). Beat in the powdered sugar in ½-1 cup increments. Add the coconut milk and coconut extract and beat until well-combined. You may want to add additional powdered sugar if the frosting is not stiff enough for your liking. Put the frosting in a piping bag and then place in the fridge for 5-10 minutes to stiffen up the frosting. Frosting: Beat in yellow food coloring until the pigment of the frosting matches the pigment of the cupcake/Pikachu ears for best results. Assembly: Pipe the coconut frosting over the top of the cooled cupcakes. Then take two Pikachu ears and place on either side of the cupcake, utilizing the toothpick to stabilize. Top each with a cherry Pokeball. Enjoy! #cupcakes #pokemon #pikachu #piña colada #pineapple #coconut #rum

Campfire Song Song S'Mores Stuffed Cookies These giant cookies might actually be big enough to feed the entire population of Bikini Bottom, but they'll definitely be enough to split between family and friends sitting around a campfire! This recipe is a fun twist to classic s'mores and a perfect addition to any camp-out! It's not any less messy, but having an entire s'more stuffed inside a chocolate chip cookie? It's definitely a crowd pleaser! Just try not to get the Campfire Song Song stuck in your head while prepping! Servings: 6 Cookies Prep Time: 30 Minutes Total Time: 1.5 Hours Ingredients Chocolate Chip Cookies 1 cup unsalted butter, softened 1 large egg 1 large egg yolk 1/2 cup granulated sugar 1 cup dark brown sugar 1/2 cup light brown sugar 1 1/2 cup bread flour 1 cup all-purpose flour 1 teaspoon baking soda 2 teaspoons kosher salt 2 teaspoons cornstarch 2 teaspoons vanilla extract 1/2 teaspoon espresso powder 1 cup milk chocolate chunks S'Mores 6 honey graham crackers 6 large marshmallows 1 bag of mini marshmallows 6 Hershey bars Instructions Line two baking sheets with parchment paper (three, if you have enough otherwise you will need to reuse a pan). In a large bowl, whisk together the two flours, baking soda, cornstarch, and kosher salt. Set aside. In a large bowl, beat the cup of softened butter on medium speed until light and fluffy (about 1 minute). Add the three sugars, vanilla extract, and espresso powder and beat until well-incorporated (about 2 minutes). Add the egg and egg yolk. Beat until well-combined. Add the flour mixture to the wet ingredients in three equal portions, mixing well in-between additions. After all the flour has been incorporated to the wet ingredients, fold in the milk chocolate chips. Pre-heat the oven to 350˚F. Roll out twelve LARGE balls of dough, using all of the cookie dough available. Set on aside on one of the baking sheets for now. Take one ball of dough and flatten it so that the width is slightly larger than one half of a full graham cracker (2 of the rectangles). Place four chocolate squares on the graham cracker. Top with a marshmallow. (For best results, cut the large marshmallow in half and place in the microwave for 3 seconds, then use a knife to transfer on top of the chocolate squares). Top with the remaining half of the graham cracker. Place another cookie dough ball on top of the graham cracker. Pinch the edges of the cookie dough until the cookie dough completely encompasses the s'more. Repeat for the remaining cookie dough balls until you have six total cookies. Chill in the fridge for no longer than 10-15 minutes, otherwise your marshmallow will not melt in the oven. Take two of the cookies and place them on a single baking sheet with plenty of space in between them and away from the sides. These cookies are so massive that they should only be baked two at a time. Bake for 15-20 minutes until golden brown and set. Remove from oven and top with mini marshmallows and Hershey chocolate squares. Sprinkle crushed graham cracker oven the top. Return to the oven for 1-2 minutes . Remove the cookies from the oven. I used a spatula to push in the edges of the cookie to ensure they were as round as possible. Allow to cool on the cookie sheet for at least 20 minutes before transferring to a wire rack to cool. Be very careful to support all sides on the cookie when transferring as they are so large. Enjoy!

101 Dalmatians Frozen Oreo Cheesecake These frozen Oreo cheesecake bars are the perfect treat on a hot summer day! The Oreo provides a perfect chocolate contrast to the cream cheese, and there's nothing more refreshing than one of these bars straight out of the freezer after a day in the sun! Not to mention, they're super easy to put together! We did use a paw print cookie cutter to get the bars into the paw print shape, but you can certainly just slice them into regular bars if you don't have a cookie cutter available! They'll be just as great, and the Oreos themselves are plenty reminiscent of the Dalmatians' black and white spots! Servings: 12 Bars Prep Time: 30 Minutes Total Time: 7 Hours Ingredients 1 package of Double Stuf Oreos (Family Size) 1 package of Mini Oreos 1 cup + 2 tablespoons sugar, divided into 1 cup & 2 tablespoons 1/2 cup butter, melted 16 oz cream cheese, softened 2 cup sour cream 1 cup heavy whipping cream, chilled 1/2 teaspoon vanilla extract Instructions Grease a 13x9 pan and line with parchment paper. Set aside. In a food processor (or using a Ziploc bag and a rolling pin), crumble approximately 32 full Oreos. In a medium bowl, mix 1/2 cup of melted butter with the Oreo crumbles until well-combined. Firmly press the Oreo crumble mixture into the bottom of the 13x9 pan. Use another flat surface (such as an 8x8 pan) to press the Oreo crumble mixture until flat and even. Place in the freezer for at least 30 minutes to firm. In a large bowl, beat 16 ounces of cream cheese and 1 cup of sugar until smooth and fluffy (approximately 2-3 minutes). Add in the 2 cups of sour cream. Beat until well-combined. Set aside. In a medium bowl, add 1 cup heavy whipping cream (ensure it is chilled), 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract. Beat until medium peaks form, or about 4-5 minutes. To test, lift the whisk from the whipped cream and see if the peaks curl over just a little bit at the top while otherwise retaining their shape. Add the whipped cream mixture to the cream cheese mixture, and beat until well-combined. Place in the fridge while you prepare the Oreo crumble layer. Coarsely chop the remainder of the Oreos and the package of Mini Oreos in a food processor (or using a Ziploc bag and rolling pin). Set aside. Spread 1/2 of the cheesecake mixture over the top, and flatten with a spatula. Sprinkle 1/2 of the chopped Oreos over the top. Gently spread the remaining cheesecake mixture over the Oreo layer. Cover with plastic wrap and freeze for at least 5 hours. Remove the cheesecake from the freezer. Press paw-print shaped cookie cutters into the cheesecake, and remove them from the pan by carefully carving out with a knife. You can also slice bars in the cheesecake, and then press the cookie cutter into the bars once removed from the pan. You don't have to use a cook-cutter at all if you'd like to just have Oreo cheesecake bars, too! Freeze for another hour (or two, if you have time). Place the remaining chopped Oreos in a food processor and ground into very fine cookie crumbles. You can also place the Oreos in a plastic bag and crumble with a rolling pin. Remove the Oreo cheesecakes from the freezer one at a time to decorate. Cut out the imprint of a paw-print using wax paper and cut holes where you will place the Oreo crumble. Using a toothpick, trace the outline onto the surface of the cheesecake. Fill in the outline with the cookie crumble, careful to cover up all white space. You can push the crumble to fill in the outline if any of it goes outside the lines using a toothpick. Once all cheesecakes have been decorated, place back in the freezer for ~30 minutes in case they thawed some during decorating. Enjoy! #101dalmatians #marvel

Deadpool Red Velvet Cookies For a desert inspired by Deadpool, we obviously had to go with something a little bit sinful. These Oreo-stuffed Red Velvet Cookies are meant to be too tempting to resist! These soft, chewy red velvet cookies are sprinkled with both milk and white chocolate chips. Within each cookie is an entire Oreo, so these cookies are also massive and big enough to share (though you won't want to; trust us)! Servings: 20 Cookies Prep Time: 30 Minutes Total Time: 2 Hours Ingredients 1 + 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 cup light brown sugar 1/4 cup dark brown sugar 1/4 cup granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons vanilla extract 1/2 cup unsalted butter, room temperature 3/4 cup white chocolate chips 1/4 cup dark chocolate chips Red food coloring 1 box of Double Stuf Oreos Instructions In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate large bowl, beat butter until smooth and creamy (about 2 minutes). Beat in the three sugars until the mixture is well-combined (about 1 minute). Add the milk, eggs, and vanilla extract. Beat until well-combined. In the butter and sugar mixture, add red food coloring until the desired color is achieved. Add the dry ingredients to the wet ingredients in 3 equal portions, beating on slow until well-combined. Add the chocolate chips and mix until just combined. Cover the bowl with plastic wrap and chill in the fridge for at least one hour. Before pulling the cookies out of the fridge, preheat the oven to 350°F. Line two large baking sheets with parchment paper. Shape a small ball of the chilled dough in your palm, and then press an Oreo cookie lightly into the center. Shape another small ball of the dough and place it on top of the Oreo. Smooth down the sides of the dough until the Oreo is covered. Roll the ball between your palms to form a circle. Bake no more than 9 cookies at a time on the cookie sheet for about 12 minutes. Allow time to cool. Enjoy!

Sheriff Woody Peanut Butter Brownies It turns out the town is big enough for this combination of brownies, peanut butter cookies, Oreos, and Reese's Pieces! These decadent brownies inspired by Toy Story's Sheriff Woody has just about everything that anyone with a sweet tooth could ask for! The base of these brownies is a rich and delicious brownie layer mixed with Reese's Pieces and miniature Reese's Peanut Butter Cups. The next layer is a full line up on Oreos. After that comes another brownie layer with chunks of peanut butter cookies, all topped with peanut butter sauce and Reese's Pieces! You couldn't ask for anything more out of a peanut butter chocolate combination! Servings: 16 Brownies Prep Time: 1 Hour Total Time: 3 Hours Ingredients Peanut Butter Cookies 1 + 1/4 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup dark brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup unsalted butter, room temperature 1 large egg, room temperature 1 cup peanut butter 1 cup peanut butter + chocolate chips, optional 1/2 cup Reese's Pieces, optional Brownies 1 + 1/4 cups unsalted butter 8 oz semisweet chocolate, roughly chopped 3/4 cup unsweetened dutch process cocoa powder, divided into 1/2 + 1/4 cups 1 tablespoon espresso powder 2 cups granulated sugar 1/2 cup dark brown sugar 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup all-purpose flour 1 cup Reese's Pieces + mini Peanut Butter cups 24 Oreos 1/4 cup peanut butter, melted Instructions Cookies: Add 1 + 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon of kosher salt to a medium bowl. Whisk until well-combined. Set aside. Cookies: In a large bowl, beat together 1/2 cup unsalted butter, 1/2 cup dark brown sugar, and 1/2 cup of granulated sugar until well-combined (about 2 minutes). Add 1 large egg and beat until creamy (about 2-3 minutes). Add 1 cup of peanut butter and 1 teaspoon of vanilla extract. Beat until creamy (about 1-2 minutes). Cookies: Beat half of the flour mixture into the wet ingredients. After well-combined, beat in the other half of the ingredients. Stir in 1 cup of peanut butter & chocolate chips and 1/2 cup of Reese's Pieces. Cookies: Allow the cookie dough to chill in the fridge for at least 1 hour. Prep: Preheat the oven to 350°F. Grease a 9x13 inch pan (or 2 brownie pans) and then line with parchment paper. Grease the parchment paper. Brownies: In a large bowl, mix together 1 cup of flour and 1/2 cup of unsweetened dutch process cocoa powder. Set aside. Brownies: In a medium heatproof bowl, combine the 8 oz chopped bittersweet chocolate, 1/4 cup of unsweetened dutch process cocoa powder, and 1 tablespoon of espresso powder. Put 1 + 1/4 cups of unsalted butter in a small saucepan over medium heat. Cook for 5 minutes until the butter comes to a simmer. Pour the hot butter over the chocolate mixture and allow it to sit for 2 minutes. Beat until the chocolate mixture is completely smooth and melted. Brownies: In a large bowl, add 2 cups of granulated sugar, 1/2 cup of brown sugar, 2 teaspoons of vanilla extract, and 2 teaspoons of salt. Add 3 eggs. Beat until weel-combined. Add the remaining 3 eggs. Beat on high speed until light and fluffy, about 10 minutes. Brownies: Slowly combine the chocolate mixture and the butter mixture. Blend until smooth. Gently fold in the flour mixture until just combined. Fold in the Reese's Pieces and mini Peanut Butter cups. Cookies: Remove the cookies from the fridge and set aside. Brownies: Pour a little more than half of the brownie batter into the pan(s) and smooth the top with a spatula. Cover the brownie layer with Oreos. Then top with the remaining batter. Cookies: Roll the cookie dough into small balls (~1-2 tablespoons) and press into the brownie batter until press against the Oreo layer. Leave some small gaps without cookie dough so that the brownie batter is visible. Brownies: Bake for about 45 minutes. Brownies: Remove the baking pan from the oven and place them on the stove top. Sprinkle the brownies with additional Reese's Pieces and chocolate chips, if desired. Brownies: Allow the brownies to cool. Melt 1/4 cup of peanut butter in the microwave. Drizzle over the top of the top of the brownies. Enjoy!

Captain America Mixed Berry Pie While there's nothing quite as American as Apple Pie, this mixed berry pie could potentially give that title a run for its money based on its namesake! This pie is perfect for Fourth of July celebrations, but can certainly be enjoyed year-round! The pie crust is flaky and delicious, and the triple berry filling can be eaten alone with a spoon (or along with a bowl of ice cream if you've got a big enough sweet tooth)! Servings: 1 Pie Prep Time: 1 Hour Total Time: 3 Hours Ingredients Pie Dough (x2) 2 cups all-purpose flour (4 cups total) 10 tablespoons unsalted butter, chilled (20 tablespoons total) 2 large egg yolks (4 egg yolks total) 4 tablespoons ice water (8 tablespoons total) Pinch of kosher salt 2 eggs, beaten (for egg wash) Triple Berry Filling 4 cups strawberries 1 + 1/4 cup cherries 3/4 cup blueberries 1/4 cup + 4 teaspoons sugar, divided into 1/4 cup + 2 teaspoons and 2 teaspoons 1/3 cup + 4 tablespoons cornstarch, divided into 1/4 cup + 3 tablespoons and 1 tablespoon 2+ 1/2 teaspoons lemon juice, divided into 2 teaspoons and 1/2 teaspoon 1/2 + 1/8 teaspoon almond extract, divided into 1/2 teaspoon and 1/8 teaspoon Instructions Pie Dough: Sift together the flour and salt. Pie Dough: Incorporate the chilled butter into the flour using a pastry cutter or pinching the flour and butter together with the tips of your fingers. Make sure no large lumps remain. Pie Dough: Mix together the ice water and the egg yolks using a fork. Slowly incorporate the mixture into the flour. If the dough starts to get too moist, don't use all of the egg and water mixture. You just want the dough to be moist enough where it will stay together when you squeeze a ball of dough between your palms. Don't add any additional water/eggs after that point. Pie Dough: Dump the dough onto a floured surface. Knead the dough until it becomes a cohesive disk. Make sure there aren't any cracks or any pockets of flour. Wrap the disk in plastic wrap and chill for one hour. Pie Dough: Repeat steps 1-4 so that you have two completed pie doughs. Pie Dough: After the doughs have been chilled, flour a work surface and unwrap one of the doughs onto it. Use a rolling pin to flatten out the dough by pressing firmly on it in multiple places. Then begin to roll out your dough. If there are any cracks, smush them together and roll out until smooth. Roll until the dough is about 1/8 inch thick. Roll the dough onto the rolling pin, and then roll over a glass pie plate. Trim the edges so that the edges of the pie crust are in line with pie plate. Set in the fridge to firm while you prep the filling. Pie Dough: Unwrap the remaining dough onto it. Use a rolling pin to flatten out the dough by pressing firmly on it in multiple places. Then begin to roll out your dough. Roll until the dough is about 1/8 inch thick. Cut a circle out of parchment paper and cut out a smaller circle from that parchment paper so that you have a ring of parchment paper about 1.5 inches thick. Place the ring onto the rolled dough. Cut out the ring from the pie dough. Pull out the center of the ring, and cut out a star using a star cookie cutter or out of parchment paper traced in the shape of the star. Set in the fridge to firm while you prep the filling. Filling: Mix together the strawberries and cherries in one medium bowl. Add 1/4 cup + 2 teaspoons of sugar, 1/4 cup + 3 tablespoons of cornstarch, and mix. Add 2 teaspoons of lemon juice and 1/2 teaspoon of almond extract. Mix until combined and set aside. Filling: In another bowl, mix together blueberries, 2 teaspoons of sugar, and 1 tablespoon of cornstarch. Add 1/2 teaspoon of lemon juice and 1/8 teaspoon of almond extract. Mix until combined and set aside. Assembly: Pre-heat the oven to 400 degrees. Assembly: Cut out a section of aluminum foil, and shape it in a circle that will fit the cut-out star. Place in the center of the pie dough in the pie plate. Spoon the strawberry and cherry mixture on the outside of the aluminum foil. Spoon the blueberry mixture into the center of the aluminum foil. Remove the aluminum foil. Place the ring of dough in the center of the cherry and strawberry mixture, and place the star dough in the center of the blueberry mixture. Bake: Bake the pie at 400 degrees for 20 minutes. Turn the oven down to 350 degrees, and bake for additional 30 minutes. Bake: Remove the pie from the oven and allow to cool at room temperature for 3 hours. Enjoy!

Strawberry Jaws Donuts These Jaws-inspired donuts are the perfect breakfast before a day spent at the pool or at the beach! These donuts have fresh strawberry chunks with a very light donut, complimented by cream cheese frosting! The lines of the life preserver are made out of strawberry fruit-by-the-foot, so the decorating looks professional but is actually super easy to accomplish! Servings: 12 Donuts Prep Time: 0.5 Hours Total Time: 1.5 Hours Ingredients Strawberry Donuts 1 cup strawberries, finely chopped 1/4 cup unsalted butter, melted 1 cup buttermilk 2 large eggs 1 tablespoon vanilla extract 1/4 teaspoon nutmeg 1/4 cup vegetable oil 1 cup sugar 2 cups all-purpose flour 2/3 cup whole wheat flour 1 + 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt Cream Cheese Glaze + Decorations 2 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1 cup powdered sugar 2 teaspoons milk 1 box of Fruit by the Foot Instructions Donuts: Preheat the oven to 425°F. Grease two donut pans with non-stick cooking spray. Donuts: In a large bowl, beat together the melted butter, vegetable oil, and sugar until combined. Add eggs and vanilla. Beat until well-combined and smooth. Set aside. Donuts: In a different larger bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Donuts: Stir half of the flour mixture into the wet ingredients until smooth and creamy. Add the buttermilk. Stir until well-combined. Add the remaining flour mixture. Stir until well-combined. Batter will be slightly lumpy. Donuts: Finely chop strawberries until you have 1 cup. Pour into the batter, along with the nutmeg. Fold both into the batter. Donuts: Fill two piping bags with the batter mixture, one for each donut pan. Use a large tip so that the strawberries do not get stuck. Pipe the batter into the cavities in the pan. Lightly tap the donut pans on the counter to release any air bubbles. Donuts: Bake the donuts for 9 minutes. Leave to cool in the donut pan for 5 minutes, then remove to cool completely on a wire rack. Glaze: In a large bowl, beat together softened cream cheese and butter until smooth. Glaze: Sift in the powdered sugar. Beat until well-combined. Add 2 tablespoons of milk. Beat until completely smooth. Add more milk if you desire a thinner consistency. Glaze: Fill a piping bag with the glaze. Pipe a thick line along the circle of the donut, and smooth onto the sides with a butter knife. Glaze: Unwrap the Fruit by the Foot packages. Cut out strips that are long enough to cut cover the area from the inside of the donut, over one of the side, and to the outer edge. It is easier to cut a little longer than necessary and then trim the edges after placed, so be generous. Place the strips onto the donut, starting from the center, laying across the side, and then pressing to the outer edge. Place three more strips until you have an 'X' across the donut. Enjoy!

Captain Marvel Marbled Cheesecake These picture-perfect cheesecake bars might look complicated, but they're actually very simple to make! Not to mention, they taste amazing! Inspired by Captain Marvel's tri-colored space suit, these cheesecake bars feature a yellow, blue, and red marbling that truly elevate their appearance out of this world! While cheesecake can be a challenging dessert, this recipe is a breeze! The hardest part will be stopping yourself from eating the whole pan in one go! Servings: 12 Bars Prep Time: 0.5 Hours Total Time: 4 Hours Ingredients Crust 18 Graham Crackers, full sheets 1/2 cup granulated sugar 3/4 cup butter, melted Cheesecake 1 + 1/3 cups granulated sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt 6 large eggs 32 ounce cream cheese, softened 1/2 cup sour cream Red, yellow, and blue food coloring Instructions Crust: Preheat the oven to 325 degrees. Grease a 13x9 baking pan with cooking spray. Crust: Crush 18 full sheets of graham crackers in a food processor. In a large bowl, combine the crushed graham crackers, melted butter, and sugar. Press the graham cracker mixture into the pan using a flat surface. Crust: Bake the crust for 8 minutes. Allow to cool. Cheesecake: In a large bowl, beat together the cream cheese, sour cream, and sugar until well-incorporated. Add vanilla and salt. Add the eggs one at a time, beating in-between additions until batter is smooth. Cheesecake: Divide cheesecake batter into two portions, one inside a large bowl and the other poured over the cooled graham cracker crust. Cheesecake: Divide the bowl of cheesecake batter into 3 additional bowls. Dye the batter red, yellow, and blue. Cheesecake: Using a spoon, pour a line of red cheesecake batter over the plain cheesecake batter in the pan with the graham cracker crust. Then spoon a line of yellow batter, then spoon a line of blue batter, then another line of yellow batter. Repeat the pattern until you have reached the other side of the pan. Cheesecake: Using a toothpick or a butter knife, drag the knife from the left side of the pan to the right side in a straight line. Move the knife down about an inch and then drag the knife from the left side to the right side in a straight line. Repeat until you reach the end. Then drag the knife from the top to the bottom of the pan in a diagonal line starting from the left and then the right corner so that there are lines of red, yellow, and blue across the entire surface area of the cheesecake. Cheesecake: Place the pan inside of a larger roasting pan. Pour boiling water in the pan until it comes halfway up the side of the 13x9 pan. Bake in the oven 45 minutes. Turn off the oven and leave the oven door ajar. Leave the cheesecake in the oven for 1 hour. Cheesecake: Remove the cheesecake from the oven and remove the cheesecake pan from the roasting pan. Cover the cheesecake pan with cling wrap and refrigerate for at least 3 hours. Enjoy!

Spiderman Macarons Macarons are an intimidating dessert, but hopefully this fool-proof recipe will have them much more akin to Spiderman's "interrogation mode" than actually intimidating! These red and blue vanilla macarons are sandwiched together with a delicious vanilla buttercream. They're topped with a sketch of the Spidey suit's webs and a royal icing outline of the Spidey suit's eyes. They're sure to be an impressive blockbuster hit during your next MCU movie marathon! Servings: 24 Macarons Prep Time: 1.5 Hours Total Time: 2.5 Hours Ingredients Vanilla Macarons 1 + 3/4 cups powdered sugar 1 cup almond flour 1/4 cup sugar 1 teaspoon salt 1/2 teaspoon vanilla extract 3 egg whites, room temperature Blue food coloring Red food coloring Vanilla Buttercream 3 cups powdered sugar 1 teaspoon vanilla extract 1 cup unsalted butter, room temperature 3 tablespoons heavy cream Royal Icing 4 cups powdered sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup pasteurized egg whites Water, as needed Decorations Black edible marker Wax paper Instructions Macarons: In a medium bowl, combine 1/2 cup + 6 tablespoons of powdered sugar, 1/2 cup of almond flour, and 1/4 teaspoon of salt. Move the mixture to a food processor and process until extra-fine. Macarons: Repeat step #1 so that you have two bowls of dry ingredients. Macarons: In a separate large bowl, combine egg whites and 1/2 teaspoon of salt. Beat with an electric hand mixer until soft peaks form. Gradually add 1/4 cup of sugar in several increments, beating in-between. You do not want to add all the sugar at once or it may be difficult to achieve the correct consistency for the egg whites. Once all the sugar is incorporated, beat with an electric hand mixer until stiff peaks form. You should be able to turn the bowl upside down without anything falling out when you have the correct consistency. Macarons: Separate the egg whites into two bowls in equal portions. Add 1/4 teaspoon of vanilla extract to each bowl. Add blue food coloring to one bowl and red food coloring to the other bowl. Gel food coloring is the best option here to ensure bright colors that do not fade and that do not affect the consistency of the egg whites. Macarons: Add one bowl of the dry ingredients to one bowl of the dyed egg whites, about 1/3 at a time. Gently fold the dry ingredients into the mixture. After the last addition of the dry ingredients, continue to fold the batter slowly. Fold the batter until you can make a figure 8 with the batter without it breaking. Repeat this step for the other bowl of dry ingredients and dyed egg whites. Macarons: Fit two piping bags with round tips (we used Wilton's 12A). Transfer the batter into the two piping bags, one for the red batter and one for the blue batter. Macarons: Place a silicone mat onto two cookie sheets if you have one (if not, proceed just without the mat). Place four dots of the batter on each corner of the mat and top with parchment paper. Pipe the macrons onto the parchment paper. Fill to the inside of the center ring if you are using a guided mat. If not, pipe into circle that are 1 + 1/2 inch wide. Tap the baking sheet against a counter 5 times, rotating the pan, to release any air bubbles. Repeat with the other color in the other piping bag. Macarons: Let the macarons sit at room temperature for one hour. At the end of the hour, you should be able to swipe your finger across the surface of the macron without indenting it. Macarons: Preheat the oven to 300˚F. Bake one sheet of macrons for 17 minutes, and then bake the other sheet of macrons for 17 minutes. Allow to cool for 20-30 minutes on the pan, and then transfer to a wire rack to cool completely. Buttercream: In a large bowl, beat 1 cup of unsalted butter for 1 minute or until light and fluffy. Sift in 3 cups of powdered sugar and beat until well-combined. Add 1 teaspoon of vanilla extract and 3 tablespoons of heavy cream. Beat until well combined. Fill a piping bag with the buttercream and set aside. Royal Icing: Sift 2 cups of powdered sugar into a medium bowl. Add 1/4 teaspoon of salt. Add 1/2 teaspoon of vanilla extract and 1/8 cup of pasteurized egg whites into one side of the bowl. Using an electric hand mixture, slowly beat the wet ingredients into the powdered sugar starting in the side of the bowl with the wet ingredients. Slowly incorporate beating in more of dry ingredients until well-combined. Repeat these steps in a different bowl. Royal Icing: In one bowl of royal icing, add a small amount of water (2-3 teaspoons) and beat until combined. In the other bowl of royal icing, add black food coloring until the royal icing is completely black. Fill two piping bags with the royal icing, one for each color. Set aside. Decorations: Cut out a circle in wax paper that's the size of your macarons. Draw Spiderman's eyes onto the center of the circle, and then cut them out so you are left with a stencil. Place the stencil on top of one of the cooled red macrons. Using an edible marker, trace the outline of Spiderman's eyes. Draw a cross across the center of the macarons and then an 'X'. Connect the lines with small, wide 'U's to form the spiderweb. Decorations: Trace the outline of the eyes with the black royal icing. Allow time to harden. Place a dot of the thinner, white royal icing into the center of the eyes. Using a toothpick, spread the icing until it fills the entire socket. Allow time to harden. Repeat for all red macarons. Assembly: On the bottom of one of the blue macarons, add a dollop of buttercream leaving room on the sides. Top with one of the red macarons to form a sandwich. Repeat for all remaining macarons. Enjoy! * It's recommended that you place completed macarons in an air-tight container for 24 hours prior to consumption.

S'More Scooby Snacks If you've never had nutella, marshmallow fluff, and peanut butter together before, please allow us to introduce you to a flavor combination that will change your life! (It's honestly a little bit dangerous!) Peanut butter, marshmallow fluff, and nutella are sandwiched together with some crisp peanut butter cookies and then coated with chocolate, to create a sweet treat that will have you begging for "s'more"! Servings: 24 Cookies Prep Time: 1.5 Hours Total Time: 3 Hours Ingredients Peanut Butter Cut-Out Cookies 3 1/2 cups all purpose flour 1 cup granulated sugar 1/2 cup brown sugar 1/2 cup peanut butter 1 teaspoon kosher salt 1/2 teaspoon baking powder 2 teaspoons cream of tartar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup unsalted butter, softened 1 large egg 2 large egg yolks 1 jar of marshmallow fluff 1 jar of peanut butter, creamy 1 jar of Nutella Decorations 10 Oz Turquoise Candy Melts 10 Oz Lime Green Candy Melts 5 Oz Orange Candy Melts Dog Bone Cookie Cutters Instructions Cookies: In a large bowl, whisk together the flour, baking powder, cream of tartar, and salt. Set Aside. Cookies: In a different large bowl, beat 1 cup of butter until creamy and smooth (about 1 minute). Add brown sugar and granulated sugar. Beat on high speed for about 3 minutes, until the mixture is creamy and the sugar is fully incorporated into the butter. Add peanut butter. Beat on high speed for about 2 minutes, until the mixture is creamy and the ingredients are well combined. Cookies: Add the egg, egg yolks, vanilla extract, and almond extract. Mix until well-combined. Cookies: Slowly incorporate the flour mixture into the wet mixture. Beat on low speed, only until the dough is just combined. Cookies: Prep the counter with plastic wrap. Dump out the dough onto the surface and mold together with your hands until it forms a cohesive disk. Wrap the disc in plastic wrap. Chill in the refrigerator for 2 hours. Cookies: After chilling, remove the dough from the refrigerator and allow it to rest at room temperature for 5 minutes so that it is easier to work with. On a floured surface, roll out the cookie dough until it's about 1/4-inch thick. Cookies: Use a cookie cutter to cut out the desired number of cookies. Place upon a baking sheet covered with parchment paper. Place the baking sheets with the cookies in the refrigerator for 1 hour to ensure they hold their shapes. Cookies: Pre-heat the oven to 350 degrees when ready to bake the cookies. Place in the oven and bake for 10 minutes. Remove the cookies from the oven, and leave on the baking sheet for another 2-5 minutes until firm. Remove the cookies from the baking sheet and allow them to cool completely on a wire rack. Stuffing: Prep three jars with marshmallow fluff, peanut butter, and Nutella. Coat one cookie with a layer of peanut butter and marshmallow fluff. Coat another cookie with Nutella and marshmallow fluff. Press the two sets of cookies together so that they form a sandwich. Repeat for all cookies baked. Decoration: .Melt 10 ounces of blue candy melts (or white chocolate dyed blue). Completely submerge 1/2 of each cookie sandwich in the blue candy melts. Scrape off any excess on the side of the bowl or by swirling around above the bowl. You want as thin of a chocolate layer as you can get. Put the cookies back on the wire rack and place in the fridge to harden for 15 minutes. Decoration: Melt 10 ounces of green candy melts (or white chocolate dyed green). Completely submerge the other half of each cookie sandwich in the green candy melts. Scrape off any excess on the side of the bowl or by swirling around above the bowl. You want as thin of a chocolate layer as you can get. Put the cookies back on the wire rack and place in the fridge to harden for 15 minutes. Decoration: Melt 5 ounces of orange candy melts (or white chocolate dyed orange). Fill a piping bag with the orange chocolate. Cut a very small hole at the bottom of the piping bag. Drizzle the orange chocolate over each cookie. Leave the cookies out for 30 minutes to allow time for the chocolate to harden. Enjoy!