How about something on a stick? Brownie on a stick? Cookie on a stick?
Might be too labor intensive, but how about 2 cookies put together with frosting on a stick?
Or....given the season....how about chocolate dipped strawberries on a stick? They would keep without refrigeration for easily 3 to 4 hours.
Linda C

I'm not sure scones prepped the day before are going to rise any the next day. Quickbreads need to be baked pretty well immediately, as the chemical reaction for leavening starts the second the leavening agent mixes with the liquid.

My neighbor used to make these little individual cheesecakes with a vanilla wafer in the bottom of the muffin cup. I just looked it up on the website for vanilla wafers and this looks like it.

Cupid's Cherry Cheesecakes
Ingredients:
12 NILLA Wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
3/4 cup cherry pie filling

Preparation:
PREHEAT oven to 350F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.
BEAT cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.
BAKE 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.

I think I've posted this before, but we really like it. Takes five minutes to whip the cream and stir it together, then it needs to 'rest' for 24 hours. (Recipe says 12 hours.) Regular yogurt and Greek yogurt work equally well, but try to use homemade of Greek yogurt with no additives. I don't think vanilla extract adds anything. I usually serve it with a couple of those Pepperidge Farms' Pirouettes.

Yogurt Surprise
From the Atlanta Journal-Constitution
6 servings

Hands on: 5 minutes, Total time: At least 12 hours chilling time

1 cup heavy whipping cream
1 cup plain or Greek yogurt
1/2 cup packed dark brown sugar (approximately)

Whip the cream until stiff. Fold in the yogurt. Spread in individual ramekins or a shallow serving dish. Sprinkle the top completely with the dark brown sugar, so that no white is showing through. Refrigerate 12 to 24 hours before serving.

It's hard to believe a dessert with only three ingredients could be mysterious, but Betty Smulian says her guests have a hard time guessing what's in this creamy mousselike pudding. The brown sugar topping absorbs some moisture from the creams and solidifies, forming a crust similar to a creme brulee. We tested this recipe using Fage Total 2 percent brand Greek strained yogurt, which gave it a pleasantly sturdy consistency. Smulian said fruit yogurt can also be used. If you use the plain, try adding a teaspoon of vanilla extract or a tablespoon of your favorite liqueur, such as Grand Marnier.

I have no idea where this recipe originated, but everyone always loves it.

You can use a boxed cake mix or home made, something like cool whip or real whipped cream, and instant or cooked pudding or a fancier chocolate mousse so you can go the easy route or do it all from scratch and make it extra fancy - I've had it all these ways and even the complete shortcut method using all prepared ingredients is very good.

Anyway, bake a chocolate cake in a 13 x 9 pan but add a box of instant chocolate pudding and a bag of mini chocolate chips to the cake. Poke holes in the cake when done, drizzle a quarter cup of Kahlua over the top and freeze the cake. Make your choice of whipped cream and chocolate pudding/mousse. Crumble the cake and make layers of crumbled cake, pudding and cream ending with the whipped cream. You can sprinke crumbled toffee within the layers as well, but I usually don't bother.

I've thought of drizzling on a chocolate liquor and adding cherry compote to the layers to make it even fancier. Or you could add an orange or raspberry liquor and add mandarin oranges or raspberry compote. You can make a white cake and use vanilla pudding instead - there are no hard and fast rules.

You can leave out the liquor also depending on who you're serving it to, but it does add a nice touch!

To save even more time you can use a store bought cake as well. It's basically a trifle, but no matter how its made, I always thought they made a "fancy" dessert.

Lisa

Two quick ideas

From Kraft: Oreo Truffles - very easy - very impressive - on my list for TAW.

From Bakerella via Pioneer Woman Cooks:

http://thepioneerwoman.com/cooking/2009/03/back-to-the-sweets-bakerellas-signature-cupcake-pops/

very easy, uses boxed cake mix and canned frosting - or, if you're like me, made from scratch

Colleen...yes, I wondered about that. I'll adjust my plans and prep and bake them all on Sunday. I do refrigerate my unbaked scones 15-30 minutes before baking, but never overnight. I found a couple of recipes that said they can be stored 2-3 days in the fridge unbaked!!! Good grief...I wouldn't push it that far. I'd better stick with what I know and I know they're fine on Monday morning if I prep and bake on Sunday. Thanks for getting me to rethink my plan.

LindaC, thanks! Great ideas! I'm already planning Bakerella's Cake Bites for later in the week on Give Your Teacher a Sweet Day. The Monday lunch will already have cookies, fruit and brownies...so I don't want to duplicate that on a stick. Maybe I should rethink the cake pop day and make those for the lunch and something else on Sweet Day (when I do have more time).

JoanM, great! That's definitely along the lines I was looking for. The recipe looks quick and easy. Even as a first timer with it, I don't think I could mess it up too much! LOL!

ABG, perfect, too!! Yes, it sounds wonderful! Another one I think I can do without having tried it before. Now I love the fact it can be done ahead since I'm rearranging scone baking time!

Lisa, wonderful! I like the versatility of this recipe, too. Choco, vanilla...whichever...love it! Glad the "non-scratch" version passes muster! I may go that route this time around. Perfect!

Loves2, yep! We're on the same brainwave, too! I have scoured Pioneer Woman's and Bakerella's sites for days, now!! Love the Oreo Truffle, too. The first time I made the cake pops, I used a box mix and canned frosting. It was more of a "craft" for my girls. I was prepared to poo-poo it since I didn't make the ingredients from scratch...but in a pinch...it works! I was pleasantly surprised! I may enlist the girls and go this route.

I'm still pondering!! Many thanks!!!

Lemon Squares fill the bill for fast and easy... not so sure about visually impressive, but if you put them in muffin liners on a pretty platter then maybe? But everyone seems to love them.

Lemon Squares

Crust:
2 sticks butter
2 cups unbleached white flour
1/2 cup powdered sugar
1/4 tsp salt
Preheat oven to 350.
Whisk the flour, sugar and salt together and then pour the melted butter over. Mix well. Pat with fingers into a 13x9" glass baking pan that has been lightly sprayed with cooking spray.
Bake for 20 minutes or until just BARELY browning.

While crust is baking, prepare the ingredients and put together the topping.

Topping:
2 cups granulated white sugar
4 T unbleached white flour
5 T lemon juice
1 1/2 T grated lemon rind

Whisk the sugar and flour together and then whisk or beat in the beaten eggs. Stir in the lemon juice and zest.
Pour over the baked crust. Return to the oven and bake for 25 more minutes or until set.

Cool on a rack and cut into squares when cool. Dust with powdered sugar.

My DD makes these using mini fillo shells.

She mixes cream cheese, powdered sugar and vanilla to taste.
Fills the shells, and tops with fresh fruit. They are good and easy to put together. Always the first to go. Kiwi slices look nice too.

Di

Seems a lot of us think a like!:) My first thought was those individual cheesecakes and the pops that are shown as I saw those a while back on PW's blog.

You mentioned clear cups. You could also do the recipe where you just mix up cream cheese and Marshmellow Fluff along with some vanilla and put in a cup along with blueberries and strawberries (layer them - layer of cheese mix some berries and do again).

Jell-o shots....?
Just a thught...:-)

Gbsim...my favorite flavor and I've never made these before! I should really try. Looks easy. I'm sure a simple burst of yellow on a little doily (or similar) would be very pretty!

Di...those little shells, along with chocolate cups, are already on my list for Wegman's tomorrow! I thought about making some custard and topping with a little piece of fruit...or a chocolate mixture (thinking a light, airy mousse-like confection) would be good with chocolate shavings. I couldn't enlarge your pictue to get a better look! :(

Dixiedog...yep! Exactly along the lines of what I was thinking. Oh, I just love it when cream cheese sneaks into the dessert! Good idea!

LindaC...oh, how I'm SURE the teachers WISH there'd be Jell-o shots! LOL! I have seemingly thousands of those little white party cups I remember seeing Jell-o shots in back, way back, in my college days!! It would be funny to see the (hopeful) looks on some of their faces if they saw Jell-o shots! Tee-hee! What a tease!

Thanks everybody!!

Cake Balls

Sorry, I am photobucket challenged! I'll try again.

fillo shells with sliced strawberries and blueberries.

Di

Since you said you don't have to worry about refrigeration, I am assuming it is available to you?

This could be made the day before and served in your clear cups. It's really yummy, too! I make it quite often.

Capuccino Mousse

1 T instant espresso coffee powder
1/4 c water
1 tsp unflavored gelatin
6 egg yolks
1/2 c sugar
2 c heavy cream
Bittersweet choclate curls for garnish

In small bowl, dissolve the coffee powder in water. Sprinkle gelatin over coffee, let stand for 10 minutes.
In a large metal bowl or top of a double boiler, beat egg yolks and sugar with wire whisk until combined. Place over gently boiling water . Cook, stirring rapidly with whisk about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160F). Remove from heat.
Add coffee/gelatin mixture to warm egg mixture, whisk until combined. Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes or until mixture is cool. Se aside.
Thoroughly wash beaters. In a chilled mixing bowl, beat cream with electric mixer on medium speed until stiff peaks form. Gently fold, on third at a time, into egg/gelatin mixture.
Divide among 8 chilled dessert glasses. Cover and chill at least 4 hours. To serve, garnish with chocolate curls.

Linda

I would make little rectangular tarts from pepperidge farm puff pastry sheets ( very easy) fill with pastry cream ( very easy - will type my recipe if you want) and decorate top with fresh strawberry halves, kiwi and blueberries. Glaze with warmed jam.
These are very popular every time I make them and just beautiful.

I use a biscuit recipe that has quite a bit of baking powder in it, and it does fine in the fridge. You mix it, pat it out, cut the biscuits, place them on a well floured large sheet of foil, and wrap them with room for "expansion" and refrigerate. I've only personally refrigerated for about 6 hours. But over night might be just fine too. They are pretty close to Ann's scones in ingredients.

So I bet the scones would be fine...however, I have great success with Ann T's scones in the freezer. They are just fine when they come out.

I just wanted to say 'hi' and let you know that you are in my thoughts.

I'm going to Foxwoods not this weekend, but next weekend for a friend's birthday - we're bringing jello shots lol!!

Between those and the free drinks in the casino, we'll probably be half in the bag, most of the time lol!!

Lisa

Di, thanks! It worked for me this time. I really like those!

Linda (dou...), I really want to make that Capuccino Mousse. I was *shocked* this morning when I went to Wegman's and couldn't find the little chocolate cups. That mousse is terrific sounding. I'm going on another grocery run to other stores, as well as a party goods store, when I pick the kids up from school. If I can't find the chocolate cups (no time to make my own now), I'll look for some sort of suitable vessel at the party store. Thanks for the recipe!!

Bumblebeez, I picked up some puff pastry sheets this morning. I'm definitely trying your idea, too! Thank you!

Terri, thanks. I think the scones would probably be fine, too, but I don't want to experiment this time around. I do think what I'll do, though, is hold one of each flavor scone, unbaked, wrapped with room for expansion (thank you for the reminder) and bake them Monday morning just to see what they do. Then I'll know.

Jessy!!! Hello! Hi!! I think about you and the CA contingent (well, everyone else, too!) all the time! I hope to get back to regular posting again!

Lisa, have fun with the Jell-o! Take plenty of Alka-Seltzer Morning Relief and fresh fruit!! LOL!

Thanks again everybody! I love all these ideas. I'd love to make every one of them. They're all definitely c&p'd. I'll come back with what I've done!

Hi there you!!

This is not as hard as it sounds. And can all be made (at different times and assembled when needed. You don't need the Frangelico Sauce at all. If you don't use it they are just like little cream puffs......but you could drizzle just a little or even some chocolate. YUM!

I think you can even buy frozen puffs and prepared Dulce de Leche but it's dead easy to make.

It's a knock out and absolutely delicious. Unfortunately you can;t really see it with the amount od sauce I used.

Dulce De Leche Cream Puffs With Frangelico And Hazelnuts

Puffs
1 Cup water
1/2 Cup unsalted butter
1/2 Tsp salt
1 Cup AP flour
4 cold eggs
1/2 Cup chopped hazelnuts

Filling
3/4 Cup dulce de leche at room temp
2 1/4 Cup 18% cream
4 Tbl sugar, divided
pinch salt
3 Tbl AP flour
3 egg yolks
2 Tbl Frangelico
1/2 Tsp vanilla

Sauce
3/4 Cup dulce de leche at room temp
2 Tbl Frangelico
1/2 Tsp vanilla
1/4 Cup chopped hazelnuts (optional)

Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment.

Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball.

Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts.

Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough.

Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10
minutes or until puffs feel dry and crisp)

To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.

When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream
surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days.

To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve.

To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts.

Makes 12.

Dulce de leche
2 to 4 cans sweetened condensed milk (300 ml each)~
JPreheat oven to 425

Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of
can.

Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans.
Cover with casserole lid.

Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically.

After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerate for up to a week or freeze.

Cold DDL is very thick so bring to room temp before stirring.

Each can makes 1 1/4 cup DDL.

Momto4, I'm so happy to see you here again, I've missed you!

So Jello shots are out? Too bad, LOL, they'd probably be well received. (grin)

Nancy (wizardnm) made some really nice looking individual pineapple upside down cakes, I think nearly any upside cake would work in a muffin cup. Little meringue cups filled with chocolate mousse or lemon curd would be nice and "spring-like", or strawberry mousse or anything you like. I know Sol made some meringue cups shaped like flowers with lemon curd in the middle, but just meringue piped into cups and baked then filled would look very nice.

More time consuming would be individual fruit tarts, although you probably could buy individual tart shells already made. I've used shortbread dough and baked mini shells in a little muffin pan and then piped them with chocolate mousse, lemon curd or cheesecake filling too.

There is the ever popular cream puff, too, and the shells can be filled with lots of things besides just vanilla/cream. I've filled and iced them with chocolate, I've cut off the very top, filled with raspberry mousse and a fresh raspberry garnish.

Welcome back, I want pictures when you are done!

Annie

Annie...LOL great minds posting at the same time!

I make mini key lime tarts in phyllo shells. I use a can of sweetened condensed milk and a bottle of Nellie & Joe's Key Lime juice. Just whisk in the juice to taste and then top the tarts with unsweetened whipped cream. You can't put too much juice in the milk or the filling will be too runny. But it does firm up a bit in the fridge. I like mine very tart and try to max out the juice-to-milk ratio.

Chase, I noticed that too. (grin) Yours look better than mind did, though, I love anything that even resembles caramel.

Annie

Terri,
I was wondering if you'd be willing to share your fridge biscuits recipe? I am terrible at getting bread to rise-- the yeast is bubbly and alive when I make the dough, I put it in a warm place, it rises microscopically, I beat it down and form it into a loaf, and it rises not at all. Then I have a dense square inedible mess. I've never ONCE successfully gotten something to rise in the frigde-- is more baking powder the secret??

ooooh, Sharon, those creme puffs look absolutely decadent! Copying and pasting that one!

M24K...you don't need chocolate cups for the mousse. I serve it in stemmed dessert glasses or martini glasses. You had mentioned you had clear plastic cups, I think it wold be fine in those. Garnish with a coffee bean or some chocolate curls and "Wah-Lah"!

Linda

Oh, a VERY late update!

Well, I got a call (fortunately before I had really gotten started cooking) asking me to change to a side dish, more specifically pasta salad, because there were too many desserts!! All that agony! But I got some great ideas here! (Linda, I found the perfect plastic shot glasses for the chocolate mousse and had bought some little square chocolates to garnish the mousse cups. Bummer!) I made my usual Kitchen Sink pasta and everyone was happy.

I did make the scones, three kinds: chocolate chip, pumpkin, and vanilla. Here they are:

{{gwi:1513484}}

I also made the cake pops. I didnt get very creative this time around. Here are some of them up close:

{{gwi:1513485}}

The younger kids decorated flower pots for their pops. Heres a picture of their in-progress work:

{{gwi:1513486}}

Thanks for everyones help!!

Oh my, those pumpkin scones look delicious. Could you please FAX me one promptly to go with my tea?

Annie

Those look so great!