Baking Directions

Kellogg’s® Rice Krispies Treats® Owl Decor Kit

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You will need:

Kellogg’s® Rice Krispies cereal
butter
miniature marshmallows

PREPARE
1. Hand wash cutter in warm, soapy water and dry thoroughly.
2. Prepare Rice Krispies Treats following recipe on cereal box or online at
www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html.
3. For each treat, press a small amount of cereal mixture into cutter and pop out to release.

DECORATE
Cut small tips from the icing pens and use them to decorate and secure eyes to your treats. Transfer to a serving platter and enjoy! Best if served the same day.

Kellogg’s® Rice Krispies Treats® Peace & Love Kit

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YOU WILL NEED:
1 tsp. vegetable oil, divided, for wafers
2 TBSP. butter, for Rice Krispies Treats

DIRECTIONS
(Adult Supervision Required)

1 Prepare
Adults Wash mold and cutter with soap and warm water and dry thoroughly.
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Set aside 8 candy wafers to use later when decorating. Divide remaining candy wafers into two microwave-safe bowls.

2 Heat
Adults Heat first bowl of wafers in 30-second intervals, stirring in between, until melted. Add 1/2 tsp. vegetable oil and stir well to combine. Divide evenly into the candy mold, tap gently on the counter to release air bubbles, and place in refrigerator for 15 to 30 minutes to set. Once set, remove from refrigerator and turn upside down over clean surface. Gently press on mold to release heart shapes. Repeat with second bowl of candy wafers. While that mold is in the refrigerator, make the Rice Krispies Treats: Over LOW heat, melt butter in a large saucepan. Add marshmallows and continue to heat, stirring constantly, until marshmallows are completely melted. Add Rice Krispies cereal, stir well to coat, and remove from heat. Mixture will be warm – transfer to a large bowl and allow mixture to stand for a few minutes to make shaping easier.

3 Shape
Adults Coat kids’ hands with cooking spray.
Kids Turn the cutter upside down and press a small handful of Rice Krispies mixture inside. Remove cutter and repeat with remaining Rice Krispies mixture to make 6 hearts.
Adults Place remaining candy wafers in a small microwave-safe bowl and gently heat in 15-second intervals until melted. Use a spoon or small butter knife to spread a bit of melted wafer onto the bottom of the molded candy and press onto a Rice Krispies Treats heart to secure. Place on serving platter and enjoy!

HINT: It may be tempting to save your snacks, but Rice Krispies Treats are best eaten within 24 hours.

Yield: 6 Kellogg’s Rice Krispies Treats

Kellogg’s® Rice Krispies Treats® Pumpkin Decor Kit

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You will need:

Kellogg’s® Rice Krispies cereal
butter
miniature marshmallows

PREPARE
1. Hand wash cutter in warm, soapy water and dry thoroughly.
2. Prepare Rice Krispies Treats following recipe on cereal box or online at
www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html. Add contents of the color pouch with the marshmallows and stir until marshmallows are completely melted and color is evenly distributed.
3. For each treat, press a small amount of cereal mixture into cutter and pop out to release.

DECORATE
Cut small tips from the icing pens and use them to decorate your treats. Transfer to a serving platter and enjoy!

Kellogg’s® Rice Krispies Treats® Pumpkin Kit

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You will need:
2 TBSP butter

Directions

1 Prepare
Adults: Wash mold with soap and warm water and dry thoroughly.
Kids: Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

2 Heat
Adults: Over LOW heat, melt butter in a large saucepan. Add mini marshmallows and orange color powder and continue to heat, stirring constantly, until marshmallows are completely melted. Add Rice Krispies cereal, stir well to coat and remove from heat. Mixture will be warm – transfer back to large bowl and allow mixture to stand for a few minutes to make shaping easier.

3 Shape
Adults: Coat mold and kids’ hands with cooking spray.
Kids: Scoop a small amount of Rice Krispies mixture from bowl. Press into pumpkin mold. Repeat to fill other cavity. Flip treats out onto countertop and repeat with remaining Rice Krispies mixture. Repeat to make 6 treats.

4 Decorate
Adults: Using scissors, carefully cut the tips of icing pens to form small openings.
Kids: Use icing to draw on Rice Krispies Treats Pumpkins. Give your pumpkins spooky faces.

HINT: It may be tempting to save your snacks, but Rice Krispies Treats Pumpkins are best eaten within 24 hours.

Yield: 6 Kellogg’s Rice Krispies Treats Pumpkins

Kellogg’s® Rice Krispies Treats® Stocking Decor Kit

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You will need:

Kellogg’s® Rice Krispies cereal
butter
miniature marshmallows

PREPARE
1. Hand wash cutter in warm, soapy water and dry thoroughly.
2. Prepare Rice Krispies Treats following recipe on cereal box or online at
www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html.
3. For each treat, press a small amount of cereal mixture into cutter and pop out to release.

DECORATE
Cut small tips from the icing pens and use them to decorate and secure confetti shapes to your treats. Transfer to a serving platter and enjoy! Best if served the same day.

Love Bug Sugar Cookie Kit

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You will need:

For cookies:
4 TBSP. room temperature butter
1 egg

For frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk

Directions
Prepare
Adults: Preheat oven to 350°F. Lightly grease baking sheet with butter or cooking spray. Wash cutter with warm soapy water and dry thoroughly.
Kids: Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

Mix
Kids: Combine cookie mix, butter and egg*. Mix until well blended. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Make shapes with cutter, gathering and rerolling dough as needed.

Bake
Adults: Place 2 inches apart on a lightly greased baking sheet. Bake for 12 to 15 minutes or until edges are golden. HINT: Thicker cookies may need longer baking time; thinner cookies may bake faster. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Decorate
Kids: Using an electric mixer, beat room temperature butter on HIGH for one minute, or until light and fluffy. Add frosting mix and powdered sugar and beat just until combined. Add milk and beat frosting on HIGH for 1 minute until creamy.
Adults: Insert piping bag into a glass and pull edges over rim of glass to hold bag open. Use a spatula to fill with frosting. Twist top of the piping bag to close and cut a small tip off of end. Cut a small tip off of the icing tube.
Kids: Gently squeeze and pipe outlines and designs on cookies to create wings. Secure heart sprinkles and eyes as desired using small dabs of frosting. Use the icing pen to add legs and other fine details. Refer to box for inspiration. Place Love Bug Sugar Cookies on platter and enjoy!

Yield: 18 Love Bugs Sugar Cookies

Love Stinks Sugar Cookie Kit

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You will need:

For sugar cookies:
4 TBSP. room temperature butter
1 egg

For vanilla frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk

For icing:
4 tsp. milk
3 tsp. corn light syrup
1 cup powdered sugar

DIRECTIONS

Bake
1. Grease baking sheet with cooking spray, or use silicone liners. Wash cutter in warm, soapy water and dry thoroughly.
2. Combine cookie mix, butter and egg* in large mixing bowl. Mix until well combined.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick or desired thickness. Cut into shapes with cutters, gathering and rerolling as necessary. Reverse the cutter and press firmly on cookies to create skunk imprint. HINT: If dough becomes sticky, place in fridge for 10 minutes, also sprinkle rolling pin and dough liberally with flour. Place 2 inches apart on prepared baking sheet. Allow to chill in refrigerator for 30 minutes to hold shape. Preheat oven to 350˚F while cookies chill.
4. Bake for 11 to 14 minutes or until golden. Thicker cookies may require longer baking time. If necessary, lightly press imprint side of cutter into cookies again during last minute of baking.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Decorate
1. To make frosting, use an electric mixer to beat room temperature butter on HIGH for one minute, or until light and fluffy. Add frosting mix and powdered sugar and mix on LOW just until combined. Add milk and beat frosting on HIGH for 1 minute until creamy.
2. Stand a piping bag in a tall glass and drape over the edge to hold open. Use a spatula or spoon to transfer frosting to bag. Twist top of bag to close and set aside.
3. Make icing by combining milk and corn syrup together in a bowl. Add powdered sugar and stir until well combined. Scoop 1/3 of icing into a small mixing bowl and add contents of red color powder until desired shade is achieved. Add up to 1/4 tsp. milk if icing is too thick and hard to stir. Fill a piping bag in the same manner as above and set aside. HINT: A rubber band is helpful to keep the top of the bag sealed, or leave piping bag standing upright in glass until ready to decorate.
4. Tint the remaining icing black by adding all of the black color powder and stirring well to combine. Add up to 1/2 tsp. milk if icing is too thick and hard to stir. Fill the last piping bag as above.
5. Empty candy eyes into a small bowl. Cut a small tip off of the black piping bag and fill in embossed areas by applying gentle pressure and piping a thin layer of icing onto cookie. Use tip of the piping bag to help push icing over areas as desired. Refer to box for inspiration. A toothpick may be helpful to push icing into small corners. HINT: Do not apply icing thickly. Thinly spread icing dries faster. Press candy eyes into place and set aside. Repeat process for each remaining cookie. Place cookies in the refrigerator for 10 minutes to allow icing to set. Icing must set 10 minutes in the refrigerator after each color application to avoid colors running together.
6. Cut a small tip off of the red piping bag and add noses and hearts to each cookie; return cookies to the refrigerator for 10 minutes to allow icing to set.
7. Cut a small tip off of the white frosting piping bag add fluffy tails and other details to cookies. Place decorated Love Stinks cookies on a serving platter and enjoy!

* High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

Yield: 10 Love Stinks Sugar Cookies

Mad Scientist Gelatin Kit

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YOU WILL NEED
1 cup boiling water

DIRECTIONS
(Adult Supervision Required)

1. Wash plastic petri dishes in warm, soapy water and dry thoroughly.
2. Combine gelatin pouch and boiling water in a spouted mixing bowl and stir with a wooden spoon until gelatin is completely dissolved. Add 1/4 teaspoon of the green food color and mix well to combine. NOTE: Color powder is powerful! Start with a little bit and add more if needed to achieve desired color. The gelatin should stay transparent.
3. Fill each petri dish halfway with the gelatin mixture and place in refrigerator for 15 to 20 minutes, or until set.
4.Just before serving, empty nonpareils and candies into small bowls and cut a small tip off the icing pen. Decorate each petri dish with candies and icing pen, referring to box art for inspiration. Set on a serving platter and enjoy!

*Mad Scientist Gelatin Treats are best enjoyed within 1 hour of decorating. (NOTE: Petri Dishes are not for use in microwave or dishwasher.)

Yield: 6 Mad Scientist Treats

Martial Arts Mummies Cookie Kit

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You will need:

For chocolate cookies:
4 TBSP room temperature butter
1 egg

For vanilla frosting:
8 TBSP room temperature butter
2 cups powdered sugar
2 TBSP milk

DIRECTIONS

Make Cookies
1. Preheat oven to 350°F. Wash cutters with warm, soapy water and dry thoroughly. Lightly grease a baking sheet.
2. Combine cookie mix, room temperature butter and egg. Mix until well blended.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut into shapes with cutters, gathering and rerolling as necessary. Place 2 inches apart on prepared baking sheet.
4. Bake for 9 to 11 minutes or until done. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Make Frosting
1. Using an electric mixer, beat room temperature butter on HIGH for one minute, or until light and fluffy.
2. Add frosting and powdered sugar and mix on LOW just until combined. Add milk and beat frosting on HIGH for 1 minute until creamy.
3. Stand piping bag in a tall glass and drape edges over glass to hold open. Use a spatula to fill bag with frosting. Twist top to close.

Decorate
1. Cut a small tip off of the piping bag and squeeze frosting in overlapping zig zags over each cookie to create tattered mummy attire.
2. Cut tips off of each of the icing pens to add crafty eyes and warrior details. Place Mixed Martial Mummy Cookies on a serving platter and enjoy!

Yield: 8-10 Mixed Martial Mummy Cookies

Marvel’s Guardians of the Galaxy Paint-A-Cookie Kit

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YOU WILL NEED

For sugar cookies:
4 TBSP. room temperature butter
1 egg

For royal icing:
5 tsp. water
1 cup powdered sugar

DIRECTIONS
(Adult Supervision Required)

Prepare
Adults Preheat oven to 350°F. Lightly grease baking sheet.
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

Mix
Kids Combine cookie mix, butter, and egg* in a large bowl. Mix until well blended. Gather into a ball with your hands and place on a lightly floured surface. Divide into 12 pieces and use your hands to roll cookie dough into balls. Place 2 inches apart on prepared baking sheet.

Bake
Adults Flour the bottom of a glass and flatten each ball to about 3/16-inch thick. Bake for 12 to 15 minutes or until edges are golden brown.

Cool
Adults Remove cookies from oven and let cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Ice
Adults In a small mixing bowl, combine icing mix and water, stir until dissolved. Add powdered sugar and whisk with a fork until smooth.
Kids Spread icing on each cookie.
Adults Cut open pouch and gently peel edible decals from backing sheet. HINT: If decals stick to backing, place sheets in freezer for 2 minutes before continuing. Assist kids in applying decals. If they tear, simply realign on cookie.
Kids Place edible decals onto wet icing. Be careful--decals should not be moved once applied. Icing will dry completely in 45 minutes at room temperature or place cookies in refrigerator to speed up the process.

Paint
Adults Place a bowl of water and paper towel next to each work area. Remove watercolor palettes and paintbrushes from pouches.
Kids Wet brush and tap to remove excess water. Place tip of brush into part of one color on edible watercolor palette and rub gently to activate color. Paint cookies as desired, rinsing brush between colors. Place finished cookies on a platter and enjoy!

*High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before beginning rolling process.

Yield: 12 Guardians of the Galaxy Paint-A-Cookie Sugar Cookies

Marvel’s Spider-Man Decal Sugar Cookie Kit

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YOU WILL NEED

4 TBSP. room temperature butter
1 egg

DIRECTIONS
(Adult Supervision Required)

Prepare
Adults Lightly grease baking sheet with butter or cooking spray.
Kids Be sure to wash your hands. Cooking can be messy work. You might want to wear a smock or apron.

Mix
Kids Combine cookie mix, butter, and egg* in a large bowl. Mix until well blended. Gather into a ball with your hands and place on a lightly floured surface. Divide into 8 pieces and use your hands to roll cookie dough into balls. Place 2 inches apart on prepared baking sheet.

Bake
Adults Use your hands to press each ball slightly to create a flat surface for the decal. Cut open decal pouch and gently peel edible decals from backing sheet. HINT: If decals stick to backing, place sheets in freezer for 2 minutes before continuing. Assist kids in applying decals. If they tear, simply realign on cookie.
Kids Place edible decals directly onto cookie dough and press slightly to adhere. Place cookies in the refrigerator to chill while the oven preheats.
Adults Preheat oven to 350°F. Bake for 12 to 15 minutes or just until edges are golden. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely. Place on a serving platter and enjoy!

High Altitude (over 3500 ft.): Add 3 TBSP. flour and 2 TBSP. water to mix. Mix as directed. Place dough in refrigerator for 10 minutes before continuing.

Yield: 8 Spiderman Cookies

Marvel’s Spider-Man Holiday Skyscraper Gingerbread Kit

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YOU WILL NEED

For vanilla frosting:
4 TBSP. room temperature butter
1 cup powdered sugar
1 TBSP. milk

DIRECTIONS
(Adult Supervision Required)

PREPARE
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron. Remove candies from pouches and set aside for decorating.
Adults: Knead icing pouch for 1 minute to a soft, smooth consistency. Carefully remove cookie pieces from packaging and lay out on a flat surface with smooth sides of cookies facing up. Snip the corner of the icing pouch to a ¼-inch opening. Be careful not to cut the opening too large.

BUILD
Adults: Pipe a line of icing in the channels of the skyscraper base. Squeeze a thick line of icing next to and along the tall edges of the front skyscraper panel and insert into the base (Figure 1). Set side walls into channel and press against icing strips on the front piece (Figure 2). Finish skyscraper by piping lines along the back edges of the last skyscraper piece, set in channel, and press against side walls (Figure 3). Allow assembled skyscraper to set for at least 10 minutes before decorating.

DECORATE
Adults: While the skyscraper sets, make the frosting by beating room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy. Stand the piping bag in a tall glass and pull down over edges to hold open. Use a spatula to transfer frosting to piping bag. Twist top to close and cut a small tip. HINT: A small tip works best for fine details. You can always cut it larger if you need. A rubber band will help the piping bag stay closed.
Kids: Decorate skyscraper with frosting and candies. Gumdrops can be cut into shapes using kitchen scissors. The watchtower base may be decorated as well. Refer to box for inspiration. Attach the roof piece by squeezing dabs of frosting on each of the four corners of the roof piece and pressing gently into position on top of the skyscraper. Attach Spider-Man paper piece to building using a dab of frosting. Insert character paper pieces into their paper stands and place around skyscraper as desired. Allow Spider-Man Holiday Gingerbread Skyscraper to dry completely before carefully moving, if necessary. Admire and enjoy!

Yield: 1 Spider-Man Holiday Gingerbread Skyscraper

Monster Cupcake Kit

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You will need:

For Cupcakes:
3 TBSP room temperature butter
1/3 cup water
1 egg

For Frosting:
4 TBSP room temperature butter
4 TBSP solid vegetable shortening
2 cups powdered sugar
2 TBSP milk

8 baking liners (not included)

Directions:
1. Prepare
Adults: Preheat oven to 375°F. Line 8 muffin cups with baking liners (not included).
Kids Be sure to wash hands. Cooking can be messy work. You might want to wear a smock or apron.

2. Mix
Kids: Combine cupcake mix, butter, water, and egg* in mixing bowl. Using an electric mixer, beat just until well-combined. Divide batter evenly among 8 baking liners.

3. Bake
Adults: Bake for 14 to 16 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from oven and allow to cool completely before frosting. Kids: Assemble aprons by interlocking ends and sit one cupcake in each apron.

4. Decorate
Kids: Beat butter and shortening on HIGH until light and fluffy, about 1 minute. HINT: Vegetable shortening is recommended to keep frosting somewhat stiff for fur detailing, but butter can be substituted if frosting is kept chilled as you work. Add frosting mix and powdered sugar and beat on LOW just until combined. Add milk and beat on HIGH until creamy. Frosting will be somewhat stiff.
Adults: Cut 1 1/2 inches off the tip of the piping bag. Drop decorating tip into the bag. Push down firmly (half of tip should be exposed). Insert bag into a tall glass and pull down over the edge of the glass to hold it open. Use a spatula to fill piping bag with frosting. Twist the end of the bag to close.
Kids: Hold piping bag so tip is approximately 1/8-inch above the surface of cupcake. Squeeze piping bag while pulling up slowly to create fur, and when fur is long enough, stop squeezing and pull tip away. Cover surface of cupcake. Repeat to decorate remaining cupcakes. Place 2 monster eye picks** in each cupcake, arrange on a serving platter, and enjoy!

**Remove picks prior to eating.

*High Altitude (over 3500 ft): Add 1/3 cup flour to mix; decrease water to 3 TBSP. Mix only until well-blended. Bake 14-16 minutes. Makes 9.

Yield 8 Monster Cupcakes

Ninjabread Cookie Kit

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You will need:

For gingerbread cookies:
2 TBSP. room temperature butter
1/4 cup honey
1 TBSP. plus 1 tsp. water

For royal icing:
2 ½ tsp. water
1/2 cup powdered sugar

DIRECTIONS

Gingerbread Cookies:
1. Preheat oven to 350°F. Wash cutters with warm, soapy water and dry thoroughly. Lightly grease a baking sheet.
2. Combine cookie mix, room temperature butter, honey and water*. Mix until well-blended, 2 to 3 minutes; dough takes some time to come together. Allow to rest in refrigerator for 30 minutes.
3. On a lightly floured surface, roll cookie dough to 3/16-inch thick. Cut into shapes with Ninja cutters, gathering and rerolling as necessary. Place 2 inches apart on prepared baking sheet.
4. Bake for 9 to 11 minutes or until golden. HINT: Thicker cookies will need longer to bake while thinner cookies will bake faster.
5. Let cookies cool on baking sheet for 1 minute. Transfer to rack to cool completely.

Royal Icing:
1. Dissolve icing mix and water in a mixing bowl. Add powdered sugar and mix with a fork until smooth.
2. Spoon icing into piping bag. HINT: Drape edges of bag over glass to make filling easier. Cut off a small tip and pipe detail onto Ninjabread Cookies.

Decorate:
1. Empty candy beads into a small bowl. Secure to cookies with icing. Icing will harden in 30 minutes and dry completely in 45 minutes.

Enjoy! Fight the urge to save your Ninjabread Cookies. These warriors are best eaten the same day.

*High Altitude (over 3500 ft.): Add 2 TBSP. flour to mix; increase water to 1/4 cup.

Yield: 10 - 12 Ninjabread Cookies

Owl Cupcake Kit

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You will need:

For vanilla cupcakes:
4 TBSP room temperature butter
1/2 cup water
2 eggs

For chocolate frosting:
8 TBSP room temperature butter
2 cups powdered sugar
2 TBSP milk

For vanilla frosting:
4 TBSP room temperature butter
1 cup powdered sugar
1 TBSP milk

12 baking liners (not included)
plastic sandwich bag and toothpick (optional for decorating)

Directions:
Cupcakes
1. Preheat oven to 375°F. Line 12 muffin cups with baking liners (not included).
2. Using an electric mixer, combine cupcake mix, water, butter, and eggs* in mixing bowl. Beat until well-blended. Distribute batter evenly between 12 muffin cups.
3. Bake for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely before frosting.

Chocolate Frosting
1. Beat room temperature butter with mixer on HIGH until light and fluffy, about 1 minute.
2. Add chocolate frosting mix and powdered sugar; beat on LOW until combined.
3. Add milk and beat on HIGH until creamy.
4. Drape the piping bag over edges of a glass to make filling easier and use a spatula to fill with frosting. Twist the top of the piping bag to close, and set aside.

Vanilla Frosting
1. Beat room temperature butter with mixer on HIGH until light and fluffy,
about 1 minute.
2. Add vanilla frosting mix and powdered sugar; beat on LOW until combined.
3. Add milk and beat on HIGH until creamy.

Decorate:
1. Empty candy corn and eyes into small ramekins. Cut a small tip off of the piping bag. Gently pipe a ¾ pie shape onto each cupcake, leaving an unfrosted area for the owl’s belly. Smooth with butter knife or offset spatula. Pipe dollops for ears on the top of each owl.
2. Fill in belly with white frosting, spreading to meet the wings. Create textured feathers using a small offset spatula, butter knife or toothpick, or transfer frosting to a sandwich bag, cut a small tip off of one corner, and pipe feathers onto each belly.
3. Cut the yellow base off of a piece of candy corn and cut in half. Place yellow pieces at the bottom of the owl’s belly for feet. Make a beak by setting remaining candy corn piece where the chocolate wings meet. Set a candy eye on each side of the beak. Repeat for remaining cupcakes.
4. Transfer owls to a serving platter and enjoy!

*High Altitude (over 3500): Add ½ cup flour to mix; decrease water to 1/3 cup. Mix only until well-blended. Bake 15 to 18 minutes at 375˚. Makes 15.

Yield 12 Owl Cupcakes

Paw Patrol Valentine Pancake Mix & Batter Pen Kit

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YOU WILL NEED

FOR PANCAKES:
1 cup water

1 cup powdered sugar, sifter or strainer for decorating

DIRECTIONS
(Adult Supervision Required)

PREPARE
Adults Hand wash batter pen in warm soapy water and dry thoroughly.
Kids Combine pancake mix and water in bowl. Stir with wire whisk or spoon just until large lumps disappear.
Adults Uncap pen and fill with pancake batter. Let batter rest while griddle is heating.

COOK
Adults Heat griddle to MEDIUM, about 325˚F to 350°F. Lightly coat griddle with butter or cooking spray. Create hearts by gently squeezing batter pen to draw outlines the same size as the stencil and fill them in. Be careful not to rest tip of pen directly on hot griddle. Cook until slightly firmed and bubbles start forming on top. Flip and cook another 10 to 15 seconds, adjusting griddle temperature as necessary. Remove to a warm platter and repeat with remaining batter.

DECORATE
Kids Measure powdered sugar into a sifter or strainer. Place paw stencil on top of one of the pancakes and sprinkle powdered sugar on top. Carefully lift stencil and repeat for remaining pancakes. Transfer to serving plate and enjoy!

Tips for Perfect Pancakes
1. Leave batter slightly lumpy, the lumps come out in the baking. Less stirring makes a more tender pancake.
2. Heat griddle slowly to ensure uniform baking heat. Temperature is right when drops of water dance on griddle.
3. If non-greased griddle is used, grease before each use with cooking spray.
4. Turn pancakes only once. When bubbles break and edge is dry, the pancakes are ready to turn.

Yield: approx. 8 3” Heart-shaped Pancakes