The things you’ll need

• 1 package active dry yeast
• 1 ½ teaspoon sugar
• 1 cup warm water
• 3 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

• 14 ounces tomato sauce
• 6 ounces tomato paste
• ½ cup water
• ½ teaspoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• ½ teaspoon chopped fresh thyme
• 1 head garlic
• 2 tablespoons olive oil

• Cheddar cheese
• Mozzarella cheese
• Whole black olives

• Stand mixer with hook attachment
• Large glass bowl
• Medium pot
• Pizza pan
• Small fork
• Rolling pin
• Rubber spatula
• Knife and cutting board
• Bench flour
• Pastry brush
• Batman cookie cutter

Let’s get started!

1. Preheat oven to 450ºF.
2. In a medium bowl, dissolve yeast and sugar in warm water. let stand until creamy, about 10 minutes.
3. Stir in flour, salt and oil and then beat until smooth. Let rest for 5 minutes.
4. Place dough onto a lightly floured surface and pat or roll into a ball.
5. Transfer crust to a lightly greased pizza pan. Prick the dough all over with a fork and cover lightly with sauce. Bake at 450ºF for 5 minutes.
6. Spread the remaining sauce over the pizza and bake again at 350ºF for 8 to 10 minutes.

1. Preheat oven to 350ºF.
2. Cut the head off of a bulb of garlic, exposing the cloves and drizzle with olive oil. Wrap in foil like a package and bake on center rack in oven for 45 minutes to an hour.
3. In a small saucepan, mix the sauce, paste and water with a whisk until smooth and then add all the cloves of roasted garlic, the fresh herbs, salt and pepper.
4. Bring to a simmer and cook for 5 minutes or until thickened slightly.

Time to decorate!

1. Generously spread grated mozzarella cheese over the pizza sauce. Spread grated cheddar cheese into an oval shape in the center of the pizza.
2. Dice olives and then gently place a batman cookie cutter in the center of the melted cheddar. Carefully fill the cutter with diced olives and then slowly lift the cutter.
3. TaDa! Time to save a hungry Gotham, one cheesey pizza slice at a time!

Let’s get started!

1. In a microwave safe measuring cup, mix isomalt and distilled water carefully.
2. Microwave at 30 second intervals, stirring in between, until clear. Do not over-heat as it will bubble and then turn brown.
3. Pour the mixture into silicone molds, making sure to not over-fill.
4. Stir in mint extract, and allow to set for 1-2 hours or until hard.
5. Pop the microchips out of the molds and then use a #1 tip to pipe blue candy melts into an infinity shape on each chip
6. TaDa! These tasty chips may not alter your brain chemistry but they’ll be a refreshing treat for your mouth!

Let’s get started!

1. Preheat oven to 350ºF and then grease and line a 8 x 8-inch metal baking pan.
2. In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt.
3. Add oil, milk, vanilla, and egg and then whisk until well combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake until a wooden pick inserted in the center comes out mostly clean, 35 to 40 minutes.
6. Once brownies are fully cooled, remove them from the pan and then use a football-shaped cookie cutter to cut out football shapes.

Time to decorate!

1. Use white royal icing to pipe football laces on each brownie.
2. TaDa! You’re ready to touchdown with these delicious football brownies!

Let’s get started!

1. Preheat oven to 350°F.
2. In a medium bowl, whisk in flour, almond meal, baking powder, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the vanilla and almond extracts.
6. On low speed, beat in the flour mixture until combined.
7. Shape the dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 to 24 hours.
8. Working with one disc at a time on a lightly floured surface, roll out the dough ¼ inch thick. Cut out cookies using square cookie cutter and place them 1 inch apart on baking sheets.
9. Bake for 12 to 13 minutes. Allow to cool before decorating.
10. Place batter into cupcake liners and bake at 350ºF for 20-22 minutes or a cake tester comes out clean.

Time to decorate!

1. Use green royal icing to pipe a rectangle on the middle third of the square. Allow to fully dry.
2. Pipe white royal icing with a #2 tip into rectangles above and below the green. While the white royal icing is still wet, sprinkle on rainbow nonpareils until covered.
3. Add the yardline details with white royal icing and a #1 tip.
4. TaDa! The crowds are roaring in these stadium cookies!

Let’s get started!

1. Preheat oven to 350°F and then grease two 9 by 13-inch baking pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat butter and shortening until softened. Add sugar and beat until light and fluffy, 3 to 5 minutes.
4. Beat in vanilla and almond extracts.
5. Add egg whites, one at a time, beating well after each addition.
6. On a low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Divide batter evenly into the baking pans.
8. Bake until a wooden pick inserted in the center of the cake comes out clean, 35 to 40 minutes.
9. Let the cakes cool in the pans for 15 minutes and then transfer them to a wire rack to cool completely.
10. Level the tops of the cakes with a cake leveler or large knife.
11. Tint 3 tubs of butter cream frosting with leaf green food coloring until you reach the desired shade of green. Scoop one-third of the green frosting into a decorating bag fitted with a #4B tip and set aside.
12. Place one cake on a platter or cake tray. Frost the top of the layer with green frosting and set the second cake on top of it.
13. Frosting the top and sides of the entire cake with green frosting.
14. Place the cake in the freezer for 20 to 30 minutes.
15. Remove the cake from the freezer and go over the frosting with a warm spatula to make a smooth surface for decorating.

Time to decorate!

1. Use your favorite candies to look like the pieces of a motherboard.
   • MICROCHIPS: Mini fruit chews (Starburst minis) and green fruit chews (Jolly Rancher Green Apple)
   • USB POWER: Green fruit chews (Jolly Rancher Green Apple)
   • SATA PLUGS: Blue fruit chews (Jolly Rancher Blue Raspberry)
   • GRAPHIC CARD SLOTS: Chocolate caramel cookie bar (Twix)
   • BATTERY: Mini chocolate peppermint patty (York Peppermint Patties Minis)
   • CAPACITORS: Small chewy candies (Jujubes)
   • PLUGS: Mini chocolate wafer bars (Kit Kat Minis)
   • NORTH BRIDGE AND SOUTH BRIDGE: Chocolate peanut butter bar (Reese’s)
   • RIBBON TO CONNECT N/S BRIDGES: Sour candy belts (Airheads Xtremes)
   • PROCESSOR: Chocolate square (Ghirardelli) and milk chocolate bar (Hershey’s)
   • RAM SLOTS: Chocolate wafer bar (Kit Kat)
2. Scoop the remaining tub of white frosting in 3 decorating bags fitted with #2, #3, and #5 tips, and pipe on the electrical pathway details.
3. Using the reserved green frosting (in the decorating bag fitted with a #4B tip), pipe green trim at the bottom of the cake.
4. TaDa! A chocolate processor or candy microchips won’t make your computer work, but they can optimize your sweet tooth!