Courtesy of Myplumpudding.blogspot.com

Are you a savvy co-ed looking for a Fourth of July DIY food project? Look no further as College Lifestyles presents DIY cookies and cakes – 4^th style.

Courtesy of Bettycrocker.com

Brownie ‘n Berries Dessert Pizza, by Betty Crocker.

This recipe combines the sweetness of your favorite summertime fruits and the rich, delicious taste of chocolate brownies – perfect for your Fourth of July pool party.

Ingredients:

• 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 1 package (8 oz) cream cheese, softened
•  1/3  cup sugar
•  1/2 teaspoon vanilla
•  2 cups sliced fresh strawberries
•  1 cup fresh blueberries
•  1 cup fresh raspberries
•  1/2 cup apple jelly

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. Make batter as directed on brownie mix box. Spread in pan.
3. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
5. Makes 16 servings

Courtesy of Remuslupinismybff.tumblr.com

Brownie Ice Cream Sandwiches, by Betty Crocker

Who needs store-bought ice cream sandwiches when you can make them yourself? You and your friends will have no trouble beating the heat with these tasty DIY treats.

Ingredients:

• 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
•  12  scoops ice cream, any flavor (3 cups)
•  Betty Crocker® red, white and blue candy sprinkles, if desired

1.  Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups, or spray muffin cups with baking spray with flour. 
2.  In medium bowl, mix brownie mix, water, oil and egg until well blended. Spoon into muffin cups. 
3.  Bake 26 to 28 minutes or until toothpick inserted near edges comes out almost clean. Cool completely, about 30 minutes.
4. Remove paper baking cups. Cut brownies in half horizontally. Place 1 scoop (about 1/4 cup) ice cream between brownie halves. Sprinkle sides with jimmies. Freeze until ready to serve.
5. Makes 12 sandwiches

Courtesy of PInterest.com

Red, White and Blue Layered Flag Cake, by Betty Crocker

Nothing screams Fourth of July celebration louder than an American flag. Amp up your cake with the red, white and blue.

Ingredients:

Red Cake Layers

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
• 1/3 cup vegetable oil
•  3 egg whites
•  1 teaspoon Betty Crocker® red gel paste food color

Blue Cake Layer

• 1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
•  1/2 cup blueberries, pureed in blender or food processor
•  3 tablespoons vegetable oil
•  2 whole eggs
•  1/2 teaspoon Betty Crocker® blue gel paste food color

White Cake Layer

•  1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
•  1/2 cup water
•  2 tblespoons vegetable oil
• 2 egg whites

Frosting and Sprinkles

• 3 containers Betty Crocker® Whipped fluffy white frosting
•  Betty Crocker® red, white and blue sprinkles, as desired

1.  To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat blue cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.
5. Makes 18 servings

Courtesy of Tablespoon.com

Star Piñata Sugar Cookies, by Tablespoon.com

Bursting with American pride? So are these deliciously crafty cookies.

Ingredients:

• 3 tubes 16.5 oz Pillsbury Sugar Cookie dough
• Red and blue gel food coloring
• 3/4 cup all purpose flour
• White frosting, or a mixture of 1/2 cup of powdered sugar and two teaspoons of milk
• Red and blue mini m&ms – I bought a bag of mixed and separated out the colors

1. Open one package of cookie dough, add a bit of red gel food coloring to the dough. I found that it’s easiest to mix the coloring in with your hands, kneading it gently, like bread dough. Add the food coloring a little at a time, until you have a vibrant red dough.
2. Next place the dough ball in a bowl, and add 1/4 cup flour and mix until combined. It seems a little backward, but I found the food coloring mixed smoother this way. Repeat with another tube of dough and the blue gel food coloring. For the last tube, just add the flour. (I added flour because the Pillsbury dough is so chewy and delicious – a slightly firmer dough is needed for these little guys.)
3. Split each of the colors into three equal parts. Layer in alternating fashion, placing into a plastic wrap lined loaf pan, and patting each layer out until the dough evenly fills the the pan. Top with another layer, again patting until even. Repeat with remaining dough. Cover tightly and freeze for four hours or overnight.
4.  Preheat oven to 350 degrees. Remove the dough from the pan and unwrap. Cut thin slices, approximately 1/4-inch wide. Place on a baking sheet lined with a Silpat or parchment paper. Bake at 350 degrees for 12 to 14 minutes.
5.  Immediately after the cookies are removed from the oven, use the star cookie cutter to cut the cookie shapes. You will need two side pieces, and one middle for each. Cut a round out of the center of 1/3 of the cookies. Try to work quickly, as the cookies set up very quickly and will be difficult to cut as they cool. Also, I used a tiny cookie cutter to make adorable little stars from the xxxxxx. Once you’ve cut all the shapes, allow the cookies to cool completely on the baking sheet before moving.
6. To assemble, take the first star cookie and lay it upside down so that the baked bottom is facing up. Take the middle cookie (with the hole) and dot some frosting on the center of each point. I used leftover white cake frosting because I had it on hand, but you could also use a mixture of 1/2 cup of powdered sugar and two teaspoons of milk.
7. Place the middle cookie on top of the frosting glue and add about a teaspoon of mini M&Ms to the open center. Put another outline of frosting glue on the middle cookie and place another star cookie on top (so that top side side is facing out). Let the cookies harden for at least 30 minutes before serving.

Need some food to serve first? Check out these Fourth of July recipes.

Need a star-spangled outfit to go with your Fourth of July food? Find it here.

Debra Schreiber is an Editor/Features writer for College Lifestyles. She is a recent graduate from Duquesne University with a B.A. in Journalism and a B.A. in Spanish. She loves to bake and can’t wait to try these recipes!