Peppermint Red Velvet Mason Jar Cakes-Dessert gifts

Enjoy a holiday dessert in the beloved mason jar, or these colorful cakes can make wonderful gifts too!

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Makes 4-6 Mason Jar Cakes

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INGREDIENTS-CAKE
ColorKitchen Gluten-free Red Velvet Cake Mix
3 eggs
1 cup yogurt (or buttermilk)
1 stick butter (room temperature) or coconut oil
2 tsp vanilla extract

INGREDIENTS-WHIPPED CREAM
⅓ cup powdered sugar
6-8 drops peppermint oil
For color (optional) 1 packet ColorKitchen Food Color
1 ¼ cup heavy cream
1 tsp vanilla
Peppermint candy pieces

DIRECTIONS-CAKE
Follow recipe on back of box. Bake and cool cake.

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

Cut cake into circle pieces with a cookie cutter, or crumble cake and layer with whipped cream. Top with peppermint candy pieces.




Green & White Chocolate Mint Bark

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Minty chocolate bark can be used as a topping for your favorite ice cream, cookies, or cakes, or melted into warm hot cocoa. Yum!

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INGREDIENTS
1 cup white chocolate wafers
6-8 drops peppermint oil
½ tsp ColorKitchen Green (more color for darker green)

DIRECTIONS
1. Over double boiler melt chocolate.
2. Add peppermint oil and stir.
3. Remove from heat.
4. Separate half of melted chocolate into a bowl.
5. Add in green color and stir until fully blended.
6. Pour colored chocolate over a sheet of tinfoil or parchment paper. Put in refrigerator 5 minutes.
7. Drizzle remaining white chocolate over cooled green.
8. Once all the chocolate is completely cooled, break into pieces.




Pumpkin Cardamom Spice Ice Cream

A delicious no-churn ice cream recipe anyone can make, embellished with dark chocolate and fall pumpkin seeds.

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Makes a half gallon of ice cream.

INGREDIENTS
2 cups heavy cream
2 tsp vanilla extract
1 tsp orange flavor
½ tsp cinnamon
¼ tsp cardamom
½ cup organic sugar
1 cup dark chocolate shavings
1 packet ColorKitchen Pink Food Color
1 packet ColorKitchen Yellow Food Color

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DIRECTIONS
1. With a hand or standing mixer, combine all ingredients but chocolate and pumpkin seeds
2. Whip until color fully blended and stiff peaks form
3. Pour into cake pan or 2 bread loafs
4. Stir in chocolate shavings
5. Top with pumpkin seeds
6. Cover and put in freezer overnight
7. Let thaw 10-15 min before serving

Red Velvet Doughnut Glaze

Our Red Velvet color creates such a vibrant deep red it’s hard to believe it’s plant-based and natural.

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Enough for 1 dozen full-sized doughnuts

INGREDIENTS
¼ cup whole milk
1 tsp vanilla extract
1 Tbsp Red Velvet Color
2 cups organic confectioners’ sugar

DIRECTIONS
1. In medium-sized bowl combine powdered sugar and red velvet color.
2. In medium saucepan mix milk and vanilla over low heat.
3. Sift in sugar and color mixture, whisking slowly.
4. Mix until all the sugar and color are dissolved.
5. Remove glaze from heat and place over a bowl of warmed water.
6. Dip tops of each doughnut separately in glaze and set on a rack to dry.

Lavender Chai Seed Smoothie

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2 servings

INGREDIENTS
2 ½ cups of Milkadamia Milk or other milk alternative (almond milk, hemp milk, coconut milk) 
1 cup yogurt
½ cup chia seeds
3 tbsp coconut sugar or sweetener of choice
½ tsp vanilla extract
½-1 tsp orange or other natural flavor (optional)
1 packet Blue ColorKitchen food coloring
1 packet Pink ColorKitchen food coloring
Toppings (fruit, nuts)

DIRECTIONS
1. Put milk, yogurt, vanilla, flavor, 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. Pour into glass over ice and top with fruit, nuts, or other topping of choice.
5. Enjoy!

Holiday Goody Gummy Gumdrops

Our gumdrops sparkle with golden rich fall colors for the holidays.

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Makes: 2 dozen gumdrops

INGREDIENTS
4 Tbsp gelatin
1 cup cold water
1 ½ cups boiling water
4 cups sugar
¼ tsp flavored extract (lemon, cherry, or orange)
1 packet ColorKitchen Pink Food Color
1 packet ColorKitchen Yellow Food Color
Sugar for coating

DIRECTIONS
1. In a large pot, soften gelatin in cold water for five minutes.
2. Stir in boiling water until gelatin dissolves.
3. Stir in sugar.
4. Bring to a boil over medium-high heat and boil for 25 minutes. Stir constantly.
5. In 2 small bowls mix color powder with ¼ tsp water. Mix until dissolved into paste.
6. Pour 2 cups gelatin mixture into glass container. Add first color paste and stir until completely blended.
7. Pour 2 cups gelatin mixture into second glass container. Add next color paste and stir until completely blended.
8. Pour into molds.
9. Cover pan and chill overnight in the refridgerator.
10. Remove from molds and roll in sugar to coat.
11. Place gumdrops on wax paper and leave at room temperature for two days to crystallize.

Store in an airtight container.

 

Quick and Easy Naturally Colorful Pasta

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Make naturally colorful pasta and transform your favorite pasta dish into a colorful delight. Whether it be macaroni and cheese, pasta salad, or spaghetti, you’ll have fun making and eating it too!

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Ingredients:
1 bag of your favorite pasta (regular or gluten-free)
1 or more ColorKitchen Food Colors

Directions:
1. Cook and rinse pasta.

2. Use 1 ColorKitchen Food Color packet per 2-3 cups cooked pasta (8 cups per bag) for deep colors, or 1 color packet per entire bag of pasta or a light pastel shade.

3. Put color powder in ziplock bag and add strained pasta. Mixed thoroughly, tossing pasta in bag until all the color is dissolved and pasta is completely covered.

4. Let sit for 10 minutes for color to soak in. Rinse each color separately.

5. Add sauce or topping of your choice and enjoy!

Candy Corn Gluten-free Chocolate Cake

This Halloween enjoy a different kind of Candy Corn in the form of a delicious cake!

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Makes: One 9” Cake

Ingredients:
1 bag Pamela’s Gluten-Free Chocolate Cake mIx
1 pint Wholesome Organic Vanilla Frosting
1 packet ColorKitchen Orange Food Color
1 packet ColorKitchen Yellow Food Color

Directions:
1. Follow the directions on the back of the cake mix and pour into 9” cake pan.

2. Once the cake is cooled, remove from pan and plate.

3. Divide frosting into three bowls. Add ¼ cup plain white frosting into first bowl and set aside.

4. In second bowl, add ColorKitchen Yellow packet and stir in ¼ tsp water to make a paste. Add ½ cup frosting and blend with a hand mixer with 1 beater attached until color fully blended.

5. In third bowl, add ColorKitchen Orange packet and stir in ¼ tsp water to make a paste. Add 1 cup frosting and blend with a hand mixer with 1 beater attached until color fully blended.

6. Take frosting knife and frost center circle of cake with white frosting 3” in diameter. Around white circle add larger yellow frosting circle about 3” in diameter. Complete frosting with outer circle of orange, to the edge of the cake. Frost sides of cake with remaining frosting.

7. Cut cake to make candy corn slices and enjoy!

Gluten-Free Red Velvet Whoopie Pies with Cream Cheese Filling

Red Velvet Whoopie Pies are fun for any season and especially around the holidays or as a Valentine treat. This recipe makes it simple, using ColorKitchen's Gluten-Free Red Velvet Cake Mix with artificial dye-free, plant-based red color.  

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Makes 12 Whoopie Pies

INGREDIENTS-COOKIES
ColorKitchen Gluten-free Red Velvet Cake Mix
3 eggs
2 Tbsp plain yogurt
1 stick butter (room temperature) or coconut oil
2 tsp vanilla extract

INGREDIENTS-CREAM CHEESE ICING (FILLING)
12 oz cream cheese, softened
12 Tbsp (1 ½ stick butter), softened
1 Tbsp vanilla extract
6 cups confectioners sugar

DIRECTIONS-COOKIES
1. Preheat oven to 350 degrees
2. In a medium-sized bowl, blend eggs and yogurt into cake mix
3. Add butter and vanilla and mix for 1-2 minutes
4. Scoop dough using a medium-sized cookie scoop and place onto a baking sheet about 2 inches apart
5. Bake at 350 degrees for 10-12 minutes (take out of oven before edges brown)
6. Cool on a rack
7. Once completely cooled, pipe with creme cheese frosting between 2 cookies
8. Sprinkle with white (or colored) sanding sugar (optional)

DIRECTIONS-ICING (FLLING)
1. In mixer with paddle, beat cream cheese, butter, and vanilla at medium speed until light and fluffy (about 5 min)
2. Reduce speed and slowing mix in sugar
3. Beat for 3-5 minutes 

-Icing recipe by Vaughn P.

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!)
1 packet of ColorKitchen 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 Color (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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Makes 18 cookies

INGREDIENTS
1 box ColorKitchen's 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 Gluten-free Confetti Cake Mix, 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 Food 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 Food Color
1 packet ColorKitchen Green Food Color
1 packet Color Kitchen Orange Food Color
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