Banana Pops - Kid Friendly No Bake Snack

Your kids will love making these yogurt banana pops rolled in their favorite colors and topped with coconut or sprinkles. This low sugar and no-bake snack is not only fun to make, but healthy too!

No Bake Snack Banana Pops

8-10  servings

INGREDIENTS
½ cup yogurt
1 tsp shredded coconut
1 packet of ColorKitchen food coloring (choose your favorite color!)
ColorKitchen Natural Rainbow Sprinkles
4  or more bananas
Popsicle sticks or toothpicks

DIRECTIONS
1. Add powder color into bowl and mix with yogurt until color is blended
2. Cut bananas in half and insert popsicle stick or toothpick (for smaller bite-sized pieces)
3. Roll banana in yogurt and cover on all sides
4. Hold over a plate and sprinkle with coconut or sprinkles
5. Place on a tray and freeze for a couple hours before enjoying

 

 

 

 

 

Colorful Chia Seed Pudding

Eating clean and celebrating summer go hand in hand with chia seed pudding. Chia seed pudding is the perfect cold breakfast on a hot day, or as a fuel up snack during summer. There are great health benefits and lots of way to put your own personal twist on this summer treat.

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2-4 servings

INGREDIENTS
3 cups of Milkadamia Milk or other milk alternative (almond milk, hemp milk, coconut milk) 
½ cup chia seeds
½ tsp vanilla extract
¼ cup coconut nectar or sweetener of choice
1 packet of ColorKitchen food coloring (green shown here)
Toppings (fruit, nuts)

DIRECTIONS
1. Put milk, vanilla, coloring and sweetener in a blender and mix.
2. Pour into glass container or jar and stir in chia seeds. Seal tight.
3. Leave in refrigerator for eight hours or overnight.
4. Dish out pudding into a bowl and top with fruit, chocolate, nuts, or other topping of choice.
5. Enjoy!

 

Gluten-free Confetti Sugar Cookies

Who doesn't love confetti? With ColorKitchen's Gluten-free Confetti Cake Mix you can make chewy, deliciously colorful sugar cookies with just a couple ingredients!

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Yields 18 cookies


INGREDIENTS
1 box ColorKitchen Gluten-free Confetti Cake Mix
3 eggs
½ cup oil
ColorKitchen Rainbow Sprinkles (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a large bowl mix cake mix, eggs, and oil together until combined and smooth. Add confetti and stir, or save and sprinkle on top of cookies.
3. Scoop 1 Tbsp dough and place on a cookie sheet about 1.5” apart.
4. Sprinkle confetti on top, or if used in dough, sprinkle with ColorKitchen Rainbow Sprinkles before baking.
5. Bake at 350 degrees for 10-12 minutes or until lightly brown on edges. 

Red Velvet, White and Blueberry - Gluten-free Pancakes

Use our Red Velvet Cake Mix with all-natural ingredients to make a decadent and delicious breakfast. Just adjust a few ingredients and this gluten-free cake mix is perfect for pancakes!

INGREDIENTS
1 ColorKitchen Gluten-Free Red Velvet Cake Mix
3 eggs
¼ cup oil
1 cup milk or milk substitute
⅓ cup yogurt
½ cup gluten-free flour

DIRECTIONS
1. In a large bowl mix cake mix, eggs, oil, milk, yogurt, and flour together until combined and smooth.

2. Heat griddle on low and add oil to prevent sticking.

3. Scoop ¼ cup batter into pan and cook on low heat to keep color from browning. Once bubbles form, flip and cook on second side for 2-3 minute, until fully cooked.

4. Add a little whipped cream and fruit on top or your favorite syrup. 

Red Velvet Natural Color Pancakes Gluten-free

Rainbow Confetti Birthday Cake-Gluten-free

A better-for-you alternative to the classic birthday cake with confetti sprinkles! 

Milk Bar Confetti Funfetti Cake Gluten Free Birthday Cake

Go ahead and throw confetti on your cake with all-natural ingredients! Our colorful confetti is free from artificial dyes, and the gluten-free vanilla cake mix is made with over 90% organic ingredients, so you can have your cake and eat it too!

DIRECTIONS

1. Follow instructions for making ColorKitchen's Gluten-free Confetti Cake, but save ½ of the confetti sprinkles and set aside.
2. Bake cake in tray and cool.
3. Cut out round shapes with circle cookie cutter.
4. Layer cake circles with frosting.
5. Sprinkle top of cake and sides with confetti.

Depending on size of circles, one box of cake mix will make a couple 6 inch mini cakes. You can also color frosting with your favorite ColorKitchen plant-based food colors.

 

Chocolate Chip Cookie Ice Cream Sandwich with Sprinkles

chocolate chip cookie ice cream sandwich with sprinkles

Who doesn't love an ice cream sandwich!

Choose your favorite chocolate chip cookie baking mix or store bought cookies, along with the flavor of ice cream you love most.

DIRECTIONS

1. Bake cookies and let cool completely
2. Place a scoop of ice cream between 2 cookies
3. Roll in ColorKitchen Rainbow Sprinkles
4. Enjoy!

It's that easy!

Colorful Whipped Cream Recipe

Add a dollop of natural color to your favorite dessert, from pie to ice cream, or even pancakes! Homemade whipped cream is easy and takes just a few minutes. 

INGREDIENTS
⅓ cup powdered sugar
1 packet ColorKitchen Food Color
1 ¼ cup heavy cream
1 tsp vanilla

DIRECTIONS

1. Chill a medium-sized bowl in the freezer for at least 10 minutes.
2. Blend dry ingredients: powdered sugar and ColorKitchen color packet.
3. Add heavy cream and vanilla extract.
4. Beat with an electric mixer on high speed until stiff peaks form.

Organic Whipped Cream Recipe Natural Color

Mini Gluten-free Red Velvet Doughnut Cakes

Cute and colorful mini gluten-free doughnuts made with ColorKitchen Red Velvet Cake Mix, topped with naturally colorful icing and sprinkles. 

Red Velvet Donuts Gluten-free Natural Color

INGREDIENTS-DOUGHNUTS
1 ColorKitchen Gluten-Free Red Velvet Cake Mix
3 eggs
½ cup oil
1 cup milk or milk substitute
⅓ cup yogurt
2 tsp vanilla

INGREDIENTS-ICING
⅓ cup + 1 Tbsp powdered sugar
½-1 ColorKitchen Color Packet (any color)
2 tsp milk
1 tsp vanilla or flavored extract (optional)
ColorKitchen Rainbow Sprinkles

 

DIRECTIONS-DOUGHNUTS

1. Preheat oven to 350 degrees.
2. In a large bowl mix cake mix, eggs, oil, milk, yogurt, and flour together until combined and smooth.
3. Oil and flour mini-doughnut tins thoroughly.
4. Fill each tin ½ full with batter.
5. Bake at 350 degrees for 10-15 minutes or until fully baked. Check every 5 minutes and remove from oven if browning.
6. Let cool before removing.

DIRECTIONS-ICING
1. Blend dry ingredients: powdered sugar and color. For this recipe we used 1 packet per color (pink, blue, yellow, orange and green food color packets).
2. Add milk and flavor (optional). Stir until fully blended.
3. Dip top of doughnuts in colored icing. Once dry dip a second time if needed.
4. Add sprinkles while icing still wet.

Easter Cake

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Makes: 3 Layer 6” Cake (or 2 Layer 8” Cake)

Ingredients:
2 boxes Simple Mills Vanilla Cake Mix
3 Jars Simple Mills Vanilla Frosting
1 packet ColorKitchen Blue
1 packet ColorKitchen Green
1 packet ColorKitchen Orange
1 packet ColorKitchen Rainbow Sprinkles

Directions:
Follow the directions on the back of the box to bake the cake mix and pour into either 3 6” cake pans or 2 8” cake pans.

Once the cake is cooled, remove from pans.

In a mixing bowl, or in your stand mixer fitted with the paddle attachment, add 2 jars of frosting and 1 packet of ColorKitchen Blue and mix to combine completely.

On a cake stand, plate or spinner, add a small dollop of frosting and place the first cake layer. Add a generous amount of frosting and spread to cover the layer evenly. Top with the second cake layer, and repeat this process. Frost the rest of the cake with the blue frosting.

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Divide the last jar of frosting into two bowls. In the first add ColorKitchen Orange packet and stir to combine completely. In the second, add the ColorKitchen Green packet and stir to combine completely.

In a piping bag with decorating tip #133, add the green frosting. You will use this for the grass and for the carrot tops. Set aside.

In a piping bag with a coupler, add the orange frosting and decorating tip #104. This will be used for the carrots.

First, pipe grass all the way around the boarder of the cake.

Next, with the larger side of tip #104 up against the cake and the smaller side closer to you, pipe a line going back and forth to create a carrot shape. Do this around the entire cake, or anywhere that you want carrots. You can make them varying sizes and heights, have fun with it

Using the green frosting, pipe little dollops on the tops of all carrots to create the tops.

Switch out the decorating tip #104 for #96 in the orange and pipe a boarder around the top of the cake.

Sprinkle the top with ColorKitchen Rainbow Sprinkles.

Cream Cheese Mints

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Makes 10 Dozen

Ingredients
8 oz. organic cream cheese (one package)
2 T. (28 g.) organic salted butter
1 tsp. organic coconut oil
850 g. (6 cups) organic powdered sugar, sifted
1 T. organic peppermint flavor (or if you’re using extract only 1 ½ tsp.)
1 tsp. organic vanilla extract
ColorKitchen Yellow, Blue, Pink food colors
water

Method

In the bowl of your stand mixer fitted with the paddle attachment, add the cream cheese, butter and coconut oil. Mix on low until combined then speed mixer up to high and whip for 1-2 minutes. 

Turn the speed down to medium, and slowly incorporate all the powdered sugar. Once completely incorporated, scrape down the sides of the mixing bowl and add the vanilla extract and peppermint flavor. Then turn speed up to high and whip again for 1-2 minutes.

Separate into three different bowls, each bowl should have about 221 g. each. In one bowl add yellow dye, as much as or as little as you want. I made mine all pastel colored, but you can make them brighter or even make different colors. I used about 1/2 tsp. yellow dye. Add in just a drop of water on top of the yellow dye to help incorporate. Stir to combine completely.

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In the second bowl, add ⅛ tsp. pink and ⅛ tsp. blue to make lavender and a drop of water. And in the third, add ¼ tsp. blue and ¼ tsp. yellow to make mint and a drop of water. Stir both so they are completely combined.

Put each color in a piping bag with decorating tip #864.

Line two baking sheets with parchment paper. Pipe little dollops onto a baking sheet with parchment paper.

Place in the fridge until set, about 6 hours or overnight.

Store in the fridge.

 

-recipe by Dessert’D Organic Bake Shop

Quick and Easy Chocolate Covered Pretzels

Chocolate Covered Pretzels

The perfect Valentine's treat!

Chocolate Covered Pretzels

1 bag (8 oz.) Newman’s Own Organic Pretzel Sticks
340 g. (2 cups) organic white chocolate, chopped
1 Packet ColorKitchen Pink Food Color
ColorKitchen Heart Sprinkles

Directions

In a double boiler, melt the chocolate. Remove from heat and divide it into two bowls.

Add the pink color into one of the bowls and stir to combine completely.

Half dip pretzels in white and pink chocolate. Cover with heart sprinkles or drizzle more chocolate on top. Have fun with it!

-recipe by Dessert’D Organic Bake Shop

Chocolate Covered Pretzels

Circus Shortbread Cookies

Circus Shortbread Cookies | Makes 3 Dozen

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Ingredients-Cookies
2 sticks (226 g.) organic butter, softened
142 g. (1 cup) organic powdered sugar, sifted
1 T. vanilla extract
2 tsp. all natural almond flavor
255 g. (2 cups) organic flour

Ingredients-Glaze
170 g. (1 cup + 3 T.) organic powdered sugar, sifted
2 T. water
1 T. all natural cherry flavor
½ tsp. organic vanilla extract
¼ tsp. of  ColorKitchen Pink Color
India Tree natural white pearls

Directions:
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract and almond flavor. Mix on low until combined, if there are still butter chunks it’s okay.

Add the flour and mix on low to combine completely.

On a baking sheet with parchment paper, ball the cookies into a round disk like shape. They should be about 1.5” in diameter. Space them at least 1” apart, they will spread slightly when baking.

Bake for 13 minutes.

Once the cookies have cooled, start the glaze. 

In a mixing bowl, add the powdered sugar, water, cherry flavor, vanilla extract and pink dye. Whisk or stir to combine completely into a hot pink glaze.

Drizzle glaze over cookies and sprinkle with white pearls. 

High Altitude – bake at 350 degrees for 11 minutes

-recipe by Dessert’D Organic Bake Shop

 

Succulent Cake with the Ultimate Naturally Colorful Black Frosting

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Makes 3 Layer 6” Cake

Have you been searching for a way to make a natural black frosting? We've got the ultimate black frosting recipe to make an amazing naturally colorful Black Succulent Cake! 

Ingredients-Cake
1 stick (113 g.) organic butter, softened
198 g. (¾ cup + 2 T.) organic sugar
1 tsp. organic vanilla extract
3 (102 g.) organic egg whites
½ cup organic milk
170 g. (1 cup + 3 T.) all natural cake flour
½ tsp. sea salt
½ tsp. baking powder

Ingredients-Black Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. (2 ½ cups) organic powdered sugar, sifted
2 tsp. all natural almond flavor
1 tsp. organic vanilla extract
1 T. food grade raw activated charcoal *
2-3 tsp. water

Succulent Frosting
For Lavender – use tip #126
¾ stick (85 g.) organic butter, softened
170 g. (1 cup + 3 T.) organic powdered sugar
⅛ tsp. ColorKitchen Blue Dye
⅛ tsp. ColorKitchen Pink Dye
1-2 tsp. water

For Dark Green – use tip #104
¾ stick (85 g.) organic butter, softened
170 g. (1 cup + 3 T.) organic powdered sugar
½ tsp. ColorKitchen Blue Dye 
1 tsp. ColorKitchen Green Dye 
⅛ tsp. food grade raw activated charcoal *
1-2 tsp. water

For Green – use tip #75
¾ stick (85 g.) organic butter, softened
170 g. (1 cup + 3 T.) organic powdered sugar
½ tsp. ColorKitchen Blue Dye 
1 tsp. ColorKitchen Green Dye 
1-2 tsp. water

For Dark Turqoise - use tip #8
Extra green frosting
a pinch of raw activated charcoal *
¼ tsp. ColorKitchen Blue Dye

Tools
Cake spinner (optional)
Cake spatula
Ateco decorating tips #126, 104, 75, 199, 32, 8
4 piping bags
3 couplers
decorating nail (find here)
parchment paper

Directions:
Cut parchment paper into 3 inch squares and have ready for later. You’ll want as many squares as you’ll have succulents.

Preheat oven to 350 degrees.

Line three 6” cake pans with parchment paper or grease and flour.

In the bowl of your stand mixer fitted with whisk attachment, whisk egg whites at medium/high speed until stiff peaks form.

Transfer to a separate bowl and set aside.

In the bowl of your stand mixer fitted with paddle attachment (no need to wash), cream the butter, sugar and vanilla extract until smooth.

In a separate bowl whisk together the cake flour, baking powder and sea salt.

Add in the cake flour mixture to the butter mixture alternately with milk, beginning and ending with cake flour.

Gently fold the egg whites into cake batter until smooth.

Measure batter evenly into each cake pan, about 225 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Allow cakes to cool or place in the freezer while you make the succulents.

In a clean bowl of your stand mixer fitted with paddle attachment, make the lavender frosting first. Add the butter, powdered sugar, blue dye, pink dye and water and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy. Put the frosting in a piping bag with decorating tip #126.

Using a decorating nail, place a small dollop of frosting on the nail. Then place a square of parchment paper on the nail so it sticks.

With your piping bag turn it so the thick side of the tip is on the bottom and the thinner side is on the top. Pipe a circle, creating a cone. Then pipe another one right on top of it.

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Next, holding your piping bag the same way, pipe an upside down “U” on top of the cone. Then pipe 2 more to create a circle around the cone. You have now created the first layer of your rose. Continue to pipe upside down “U” shapes around the center until you have a larger succulent looking rose. Pull the parchment paper off the nail and place on a baking sheet and place in the freezer.

I piped about 4 of these so I could pick the ones I liked best for the cake. Pipe them until you have ones you like, you can even put the frosting back into the bag if you don’t like how it looks and you’re practicing. Just make sure to save some of the lavender frosting, at least a third of it.

Next, make the dark green frosting. In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, blue dye, green dye, activated charcoal and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

In a piping bag with a coupler and decorating tip #104 put half the dark green frosting in on one side and the rest of the lavender frosting on the other side, it doesn’t have to be perfect.

Using the decorating nail again, pipe a dollop of frosting on it and place a square of parchment paper.

With the piping bag facing straight down and the large side in the center, pipe a spiral.

Next, going around the spiral, pipe upside down “U”s again creating petals.

Do a couple layers to create however tall you want the succulent to be.

Pull the parchment paper off the nail and place the baking sheet in the freezer.

Save some of the two toned frosting and change out the tip for decorating tip #32, you’ll use this to fill in the top of the cake later.

Next, make the green frosting. In a clean bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, green dye, blue dye. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Put about half of the frosting in a piping bag with a coupler and do not put a decorating tip in just yet.

On a square of parchment paper, pipe a large dollop of frosting. However tall you make this mound will be how tall this plant is.

Now add the decorating tip #75.

Starting at the top, pipe a line down to the bottom. Then directly across from that line do the same thing so half of the dome has a line down to the bottom.

Next, pipe a line down to the bottom from half way between those two lines on each side, so you have four lines going down to the bottom. This will help keep your plant symmetrical.

Next fill in the holes with lines going from the top to the bottom. The bottom doesn’t have to be perfect because you can trim this later. I just used a knife to trim off the edges so it was smooth. Place the parchment paper square on the baking sheet with the rest of the plants in the freezer.

Remove the decorating tip and replace it with decorating tip #199. You will use this later to fill in the top of the cake.

With the other half of the green frosting, add the blue dye and a pinch of activated charcoal. Stir to combine completely so you have a dark turquoise frosting. Put in a piping bag with a coupler but do not put a tip in just yet.

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On a square of parchment paper, pipe a large dollop of frosting exactly like you did with the green.

Now put the decorating tip #8 in the coupler.

Just pipe spikes coming out of the middle of the dollop, going all the way around.

Pipe another set on top, placing them in between each of the bottom ones and continue up until the circle is full of spikes. Place this on the baking sheet with the rest of the plants and keep the baking sheet in the freezer until you are ready to assemble the cake.

By this time your cake should be cooled and ready to assemble. So it’s time to start the black frosting. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, activated charcoal, vanilla extract and almond flavor. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy. I found the charcoal dried out the buttercream just a little so add a little water if you would like it a little more loose.

On a cake stand, plate or spinner stack, frost and crumb coat your cake. You can find a tutorial here.

Next frost your cake smooth. And now you are ready to start assembling the succulents!

Remove your succulents from the freezer. In order to stick them to the cake, just pull them off the parchment paper and place a dollop of frosting on the bottom and stick to the cake.

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Once you have stuck all the larger succulents on the cake and filled it how you like, just fill in the empty spaces with dollops of the green and green/lavender frosting.

Baker’s Note: You can make the succulents 24 hours in advance, just store them in the freezer! Also, to make this cake gluten free just substitute the all natural cake flour for an organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.


High Altitude – bake at 350 degrees for 17 minutes

-recipe by Dessert’D Organic Bake Shop

 

 

* COLORKITCHEN, INC. ASSUMES NO LEGAL RESPONSIBILITY FOR USE OR RELIANCE UPON INGREDIENT RECOMMENDATIONS.

 

Strawberry Donut Pound Cake

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Cake
2 sticks (227 g.) organic butter, softened
3 cups (680 g.) organic sugar
2 tsp. organic vanilla extract
7 organic large eggs
3 cups (425 g.) all natural cake flour
½ tsp. sea salt
1 cup organic milk

Glaze
2 1/2 cups (340 g.) organic powdered sugar, sifted
¼ cup organic milk
1 tsp. all natural strawberry flavor
1/8 tsp. ColorKitchen Pink Color Packet
ColorKitchen Rainbow Sprinkles

Directions
Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, cream the butter, sugar and vanilla extract.

Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.

In a separate bowl, mix together the cake flour and sea salt.

Add in the cake flour mixture and milk, alternating each and beginning and ending with the cake flour. Mix on low until combined. Scrape sides of bowl and mix again on low until combined.

Grease a 10 x 10 inch silicone bundt pan well with butter. The one we used to make this recipe can be found here. And, pour the cake batter into the bundt pan. If you are not using a silicone bundt pan, bake for 1 hour and then test with a wooden pick inserted into center to see if it needs more baking time. Go up in increments of 10 minute based on if the cake is gooey or not.

Bake for 1 hour 45 minutes or until a wooden pick inserted in center comes out clean.

Once cake is cooled, remove it from the bundt pan, carefully.

In a clean mixing bowl fitted with paddle attachment, add the powdered sugar, milk, pink dye and strawberry flavor. Mix on low until combined into a smooth frosting.

Place cake on a cake stand, and drizzle the frosting over the top of the cake so it runs down both sides.

Sprinkle the top of the frosting with rainbow sprinkles.

Store in a cake dome.

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Gluten-Free Red Velvet Cake with Colored Sanding Sugar

ColorKitchen Gluten-free Red Velvet Cake Mix is colored with a brilliant, naturally sourced plant-based red. This artificial dye-free and non-GMO ready-made mix contains over 90% organic ingredients!

Gluten free natural color red velvet cake mix

Use your favorite vanilla or cream cheese frosting and top with sparkly red sugar for the perfect Holiday dessert.

Natural Colored Sanding Sugar Recipe: 

Natural Color Sanding Sugar

DIRECTIONS: 
1. Your can make a vibrant Red using ColorKitchen Pink & Yellow color, or with our new Red Velvet color!

RED: 
1. 1+ ¼ Yellow color packet, and 1 Pink color packet, or 1 tsp Red Velvet color.
2. Decide how much you want to make: 1 tsp Color (each packet contains 1 ½ tsp powder) to 1 cup of sugar (we used coarse sugar)
3. Place ColorKitchen color powders in bowl/container with lid.
4. Add 1 to 2 drops of water, just enough to get the color to dissolve to a syrup consistency, and stir.
5. Place your cup of sugar in the bowl and cover with lid. 
6. Shake and turn for 1-2 minutes. Open the lid and check for color coverage.
7. Pour sugar on parchment paper and let stand until completely dry.
8. Place in airtight container and use for decorating cookies, cupcakes, and more!

 

 

Christmas Tree Sugar Cookies

Bright, pastel and colorful Christmas Tree Sugar Cookies by ColorKitchen

Makes 30 Cookies

Cookies:
1 stick (113 g.) organic butter, softened
198 g. (3/4 cup + 2 T.) organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
255 g. (2 cups) organic flour
½ tsp. organic cloves
1 ½ tsp. baking powder
½ tsp. sea salt

Icing:
3 sticks (339 g.) organic butter, softened
680 g. (5 cups) organic powdered sugar, sifted
¼ cup water
2 ½ tsp. ColorKitchen Green Dye
4 g. (a pinch) organic Dutch cocoa
a pinch of ColorKitchen Pink Dye
a pinch of ColorKitchen Blue Dye

Extras:
Christmas Tree Cookie Cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
Ateco decorating tips #56, 30, 133, 96, 21, 34
ColorKitchen Christmas Tree Sprinkles
organic fine shredded coconut

Christmas Tree Sugar Cookies made using all natural food dyes by ColorKitchen

Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs and mix just slightly.

In a separate bowl, add the flour, cloves, baking powder and salt and whisk together.

Add the flour mixture into the butter mixture and mix until a cookie dough forms.
Flour a surface and roll out the cookie dough to ¼” thick.

Cut out Christmas Trees with a Christmas Tree cookie cutter.

Place on a baking sheet with parchment paper, space at least 1” apart.

Bake for 10 minutes.

Once cooled, start the frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until combined and then speed up to mixer to high for 1 minute or until light and fluffy.

Split the frosting in six bowls. Put 50 g. in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting.

In two bowls, add 222 g. of frosting to each bowl. In one of the bowls add ½ tsp. ColorKitchen Green Dye and in the other add 2 tsp. ColorKitchen Green Dye. Stir both to combine completely.

In the last three bowls, add 171 g. of frosting in each. In one of the bowls, add just a pinch of ColorKitchen Blue Dye and stir to combine completely. In another bowl add just a pinch ColorKitchen Pink Dye and stir to combine completely. You want these to be very light and pastel.

Put the chocolate frosting in a piping bag with decorating tip #56.

Put the light green frosting in a piping bag with decorating tip #30.

Put the dark green frosting in a piping bag with decorating tip #133.

Put the white frosting in a piping bag with decorating tip #96.

Put the blue frosting in a piping bag with decorating tip #21.

Put the pink frosting in a piping bag with decorating tip #34.

Pipe different designs on each tree! Try doing all sorts of things to make them different and unique.

Sprinkle with ColorKitchen Christmas Tree Sprinkles or fine shredded coconut to make them look snowy!

Store in an airtight container.

Baker’s Note: To make these gluten free, just substitute the organic flour for 270 g. organic gluten free flour blend.

Recipe by Dessert'D Organic Bake Shop

Candy Cane Mousse

Candy Cane Mousse Cups by ColorKitchen!

Makes: 4 Jars

Recipe:
1 ½ cups organic heavy whipping cream
16 g. (1 tsp.) organic sugar
1 tsp. organic vanilla extract
250 g. (1 1/3 cup) organic white chocolate, chopped
1 tsp. organic peppermint flavor
2 tsp. ColorKitchen Yellow Dye
1 ½ tsp. ColorKitchen Pink Dye
organic candy canes, crushed (find here)

Extras:
3 piping bags
decorating tip #846

Directions:

In a double boiler, melt the white chocolate. Once completely melted, slowly add ¼ cup of the cream and stir to combine completely.

Remove from heat place in the fridge until completely cool, about 2 hours.

Divide the ganache into two separate bowls, they should weigh about 85 g. each.

In one of the bowls, add the yellow dye, pink dye and peppermint flavor and stir to combine completely.

In a stand mixer fitted with whisk attachment (or you can use a hand mixer), add the remaining cream, sugar and vanilla extract. Whisk on low and gradually turn up the speed as soon as it doesn’t splatter anymore. Turn the speed up to high and whisk until the whipped cream has formed a stiff peak.

Divide the whipped cream into the two bowls of ganache, you will have about 57 g. in each bowl. Fold in the whipped cream until completely combined.

Cover with plastic wrap and put back in the fridge for at least 4 hours or overnight.

Put both the white chocolate and pink peppermint mousse in a piping bag and cut a small hole in each.

Then place them both in another piping bag with decorating tip #846.

Pipe into shallow bowls or shot glasses and serve immediately.

Top with crushed candy canes.

Candy Cane Mousse Recipe by ColorKitchen

Grinch Hot Cocoa

   
  
   
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    Makes 4 Cups   Recipe:   4 cups organic milk 2 T. + 2 tsp. (30 g.) organic sugar 2 T. (30 g.) organic white chocolate (for melting) chunks  Holiday Tree Sprinkle Set  Whipped Cream or Marshmallows (optional)   Directions:   In a medium pot, add the milk, sugar, white chocolate and green dye. Put over high heat and stir until temperature on a drink thermometer reaches 140-160 degrees. Remove from heat and pour into mugs. Top with marshmallows, whipped cram and Christmas Tree Sprinkles!

Makes 4 Cups

Recipe:

4 cups organic milk
2 T. + 2 tsp. (30 g.) organic sugar
2 T. (30 g.) organic white chocolate (for melting) chunks
Holiday Tree Sprinkle Set
Whipped Cream or Marshmallows (optional)

Directions:

In a medium pot, add the milk, sugar, white chocolate and green dye.
Put over high heat and stir until temperature on a drink thermometer reaches 140-160 degrees.
Remove from heat and pour into mugs.
Top with marshmallows, whipped cram and Christmas Tree Sprinkles!

GrinchHotCocoa_0030.jpg

Colorful Oatmeal

Colorful Oatmeal Healthy Breakfast

Makes 3 Bowls

Colorful Oatmeal

Recipe:
3 packets of your favorite instant oatmeal
Hot water
3 ColorKitchen food color packets
Dried cranberries, dried blueberries, bananas, nuts or any topping of your choice

Directions:
1. In three bowls, add packets of oatmeal.
2. Add color packets on top of oatmeal.
3. Pour hot water over oats and color and stir to combine.
4. Finish with your favorite toppings like sliced bananas, dried fruit or nuts.

 Blue and Pink packets combined to make purple.

Blue and Pink packets combined to make purple.