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Easy Bake Oven On Its 50th Anniversary #EasyBake50th

Happy 50th Anniversary Easy Bake Oven! Can you spot your Easy Bake Oven? I have a lot of childhood memories with mine.  Not only were you the coolest kid on the block if you had one but being able to bake as a young child allowed you some serious bragging rights. Baking treats for my Mom was also a great and rewarding feeling. Not only do I hold those memories close to my heart but I’m lucky enough to have my little girls begin memories of their own too.  I was lucky enough to celebrate Hasbro’s 50th Anniversary with former Top Chef Gail Simmons and take a glimpse back into time. Did you know the Easy Bake Oven made it’s debut in 1963 and has been listed as one of the top iconic toys? I can never get enough of their cool designs. It doesn’t seem to ever get old. I’m still a kid at heart.

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My daughter couldn’t stop glancing at the retro designs but fell in love with a few. She actually thought they were all pretty cool!

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Not only did my little girl enjoy looking at all the designs but she was able to create a treat with Gail Simmons! This was a dream come true. Not only is my daughter an aspiring little chef but she was able to bake alongside a Top Chef. Here she is adding marshmallows to a Double Chocolate Rocky Road Layered Cake.

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Here’s her very own Rock Road Layered Cake. Can you believe this was made in an Easy Bake Oven?

And what’s this little treat we have here? It’s a Hummingbird Cookie with Cream Cheese Frosting. This one was topped with a bit of pineapple. The best part of baking is adding your own little toppings. You can never have enough toppings. I tend to take out our Easy Bake oven on play dates. It’s a fun way to keep the girls entertained and fill their sweet tooth.

Want to bake these goodies at home with your child? Here are the recipes Gail Simmons used to create her delicious easy to bake desserts using The Easy Bake Oven

Hummingbird Cookies with Cream Cheese Frosting

Ingredients

For cookies:

1 Easy-Bake Pink Sugar Cookie Mix

1 teaspoon water

¼ teaspoon vanilla extract

¼ ripe banana, thinly sliced, then quartered into small pieces

2 tablespoons chopped pecans

 

For cream cheese frosting:

1 Easy-Bake Vanilla Frosting Mix

1¼ teaspoons water

2 tablespoons cream cheese, softened

 

4 1-inch chunks fresh pineapple, thinly sliced

 

Procedure

Plug in Easy-Bake Ultimate Oven and turn it on. Preheat for 20 minutes.

Spray baking pan with cooking spray and spread it evenly. Set aside.

Make the dough:

Pour 1 Pink Sugar Cookie mix and 1 teaspoon of water into a bowl and stir to combine. Add vanilla, banana and pecans, and mix well.

Press the mixture together to form the dough.

Sprinkle flour on your hands and roll the dough into a ball. Then, split it evenly into 12 smaller balls.

Place 6 of the dough balls on the baking pan, spreading them out as much as possible, and lightly press each one to flatten.

Follow Easy-Bake directions for cookies through step 11. Baking time: 15 minutes (instead of 9).

Hand wash the baking pan, spray again, and repeat with the other 6 dough balls.

Make the frosting:

While cookies are baking, pour vanilla frosting mix and 1¼ teaspoons of water into a small bowl and beat with a fork until smooth. Then beat in cream cheese. Refrigerate until ready to use.

Assemble:

When cookies have cooled, spoon the frosting into a plastic sandwich bag and cut one corner with scissors. Squeeze a large drop of frosting onto each cookie. Top with a slice of fresh pineapple before serving.

 

Double Chocolate Rocky Road Layer Cake

Ingredients

For the cake:

2 Easy-Bake Devil’s Food Cake Mixes

12 teaspoons water, divided

¼ cup chopped walnuts, divided

¼ cup mini semi-sweet chocolate chips, divided

 

For the frosting:

3 Chocolate Frosting Mixes (water as per directions)

½ cup mini marshmallows (approximately 40 pieces), 20 cut in half lengthwise

¼ cup chopped walnuts

 

Procedure

Plug in Easy-Bake Ultimate Oven and turn it on. Preheat for 20 minutes.

Spray baking pan with cooking spray and spread it evenly. Set aside.

Make the cake batter:

Pour 1 Devil’s Food Cake Mix and 6 teaspoons of water into a bowl. Break up any lumps and stir until smooth. Add chopped walnuts and chocolate chips, and mix well.

Spoon the batter into the baking pan. Spread evenly using the back of a spoon or a small off-set spatula.

Follow Easy-Bake Baking Basics directions. Baking time: 20 minutes (instead of 16).

After removing the cake from the oven, let it cool completely. Once cool, slide a butter knife around the edge of the cake and remove it from the pan onto a flat plate, upside down. Set aside.

Hand wash the baking pan, spray again, and repeat with the other Devil’s Food Cake Mix.

Make the frosting:

While the cake is baking, pour 3 chocolate frosting mixes and 3 teaspoons of water into a bowl. Break up any lumps and stir until smooth.

Assemble:

Using a small spoon or off-set spatula, frost the top of the first cake with about 1/3 of the frosting mix in an even layer. Place the 20 halved marshmallows, in 4 lines of 10 halves, across the cake, flat side down. Top with the second cake, upside down, pressing lightly to secure it. Frost the top of the cake using another 1/3 of the frosting mix. Then carefully frost all sides. Scatter the remaining marshmallows over the top of the cake and gently press the chopped walnuts against the sides to cover before serving.  – Recipe Credit Via ABCNEWS.COM

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