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B.I.Y.

bake it yourself

Our organic mixes are a cinch on their own, and even better when they’re just the beginning. Here are some clever ways you can bake beyond the box, and use our mixes to make sweet surprises all your own.

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Sugar Cookie Nachos

Prep: 25 mins
Cook: 15 mins

Ingredients:
package Foodstirs Sweet Tooth Sugar Cookie Mix
1 egg
12 tbsp cold butter, cubed
2-3 tbsp sprinkles of choice

For garnish: 
1 cup diced strawberries
1 cup diced bananas
1/2 cup chopped walnuts or pecans, toasted
Drizzle of chocolate syrup

 

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl using a hand mixer, blend the cubed butter until a creamy texture forms. Whip in the egg, then slowly incorporate the dry mix until a dough forms.

Shape the dough into a flat disk, wrap in plastic and chill in the freezer at least 20 minutes or until firm.

Once the dough has firmed, roll out on a floured flat surface into a large rectangle. Distribute the sprinkles evenly, covering the surface of the dough, and roll over a few more times to set the sprinkles into the dough.

Trim the edges to make a perfect rectangle of dough, then cut into triangles and bake on the parchment lined baking sheet for 13-15 minutes.

Cool cookies on a wire rack, then serve cookies on a platter topped with the strawberries, banana, walnuts and chocolate syrup.

 



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