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Rock the Bake Sale!
N
ext time you pitch in for a
school fund-raiser, try these
doable yet drool-worthy
desserts developed by New York
City event planner Amy Atlas.
She’s catered for Brooke Shields
and Oprah, but at bake sales for
her sons, Joshua, 4, and Zachary,
6, Atlas keeps it simple; a few of her
treats don’t even require cooking.
Her other keys to sweet success?
Sensible portions (most are 200
calories or less), a nut-free policy,
and good prices. She often charges
50 to 75 cents apiece so buyers
may give you the change.
Mini Rice Treats
 Microwave 3 Tbs. butter
and 10 oz. marshmallows in
a bowl on high for 1 to 3
minutes, stirring after 1
minute.  Stir in 6 cups crisp
rice cereal. Shape into 70 1˝
to 1½˝ balls.  Wrap a tiny
cup with scrapbooking paper.
Place 4 or 5 balls inside.
Per 4 balls: 109 calories, 2g fat
You can also
display these
treats in a
clear jar.
BY KAREN CICERO
Want to go over
the top? Add a
“cherry” gumdrop.
Baby Blondies
Bake the recipe on page
235, then slip the bars
into construction-paper
wrappers. Let kids write on
the price or use stickers.
Per bar: 152 calories, 8g fat
 Prepare banana-cake mix according to package
directions. Wrap bottoms of 30 cones in foil to
stabilize and place in muffin cups.  Pour in batter,
filling halfway. Bake 20 minutes at 350ºF, or until
set.  Frost with your favorite chocolate icing
or use the recipe on page 235. Add sprinkles.
Per cone: 183 calories, 7g fat
128 October 2010 Parents
monicA BUCK. food and prop styling by amy atlas.
Cupcake Cones
Bar cookies
sell big, so
put them
up front.
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Great for
morning
bake sales
Lemon-Raspberry Muffins
 Combine 2 cups all-purpose flour, 1 cup sugar,
1 Tbs. baking powder, and ½ tsp. salt in a large
bowl. In another bowl, mix 2 lightly beaten eggs,
1 cup buttermilk, ½ cup canola oil, and 1 tsp.
grated lemon rind.  Stir the wet ingredients into
the flour mixture until moistened; fold in 1¼ cups
raspberries.  Fill 18 muffin cups two thirds of the
way and bake at 400ºF for about 18 to 20
minutes. Per muffin: 166 calories, 7g fat
A slice actually
counts as ½
serving of fruits
and veggies.
Stacked cookies are
pretty. You can
bag them for kids
to take home.
Oatmeal Cookie Towers
 Combine yellow-cake mix, 2 cups
quick-cooking oats, 1 cup sugar, and ½ tsp.
cinnamon in a bowl. In another bowl, mix 2
large eggs and 1 cup canola oil.  Blend wet
ingredients into dry ingredients. Stir in
1 cup dried cranberries and 1½ tsp. vanilla
extract.  Drop teaspoonfuls of the dough
onto a parchment-lined baking sheet. Bake
at 350ºF for about 12 minutes; let cool on a
wire rack. Per cookie: 103 calories, 5g fat
130 October 2010 Parents
Shortcut Pumpkin Bread
 Prepare a yellow-cake mix according to package directions,
omitting water.  Stir in 1 cup pumpkin puree, 1 cup mashed bananas,
and 1 tsp. cinnamon. Pour into a greased 9˝ loaf pan; bake at 375ºF
for 50 minutes.  In a mixer bowl, beat 4 oz. softened cream cheese
and ¼ cup softened butter until creamy. Stir in ½ tsp. vanilla extract
and slowly add 1 cup powdered sugar. Frost cooled bread; chill.
Makes 16 slices. Per slice: 281 calories, 14g fat
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Snacktime Trail Mix
 In a large bowl, combine about 4 cups
granola, 12 oz. mini chocolate chips, ½ cup
raisins, ⅓ cup each chopped, dried apricots
and pineapple.  Divide the trail mix
among 15 5˝-wide cellophane bags.
Per bag: 137 calories, 5g fat
Roll in sprinkles
that are the
school’s colors!
Candy Pretzels
 In a microwave-safe bowl,
Use low-sugar
granola or cereal;
the dried fruit
adds sweetness.
Get more bake-sale table-setting tips from
Amy Atlas at parents.com/rockthebakesale.
132 October 2010 Parents
heat an 11.5-oz. package of
milk-chocolate chips on
medium for 40 seconds. Stir
and repeat until chocolate is
melted.  Dip about 30 pretzel
rods in chocolate, covering
halfway. Roll in the sprinkles.
Place on wax paper until
chocolate hardens. Per rod:
115 calories, 5g fat