Holiday

Italian Cream Cake-Gluten and Dairy Free

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INGREDIENTS-CAKE
½ cup organic palm shortening
½ cup non-dairy, cultured coconut oil butter 
2 cups organic unbleached cane sugar 
3 eggs, at room temperature
3 eggs divided into yolks and whites
2 Tbsp Agave Nectar 
1 ¼ cup almond or coconut milk blend
2 tsp vanilla extract
½ tsp almond extract
3 cups finely ground almond flour
1 cup Edward & Sons coconut flour
1 Tbsp baking powder
½ tsp sea salt
1 cup chopped, toasted pecans
½ cup Edward & Sons lightly sweetened shredded coconut    

OPTION 1 (advanced)
INGREDIENTS-FLAX MERINGUE BUTTERCREAM
½ cup flax egg whites (see below)*
1 cup organic unbleached sugar
½-1 cup organic powdered sugar (to taste)
2 tsp vanilla extract
1 Tbsp Agave Nectar (optional)
1 cup organic palm shortening 
½ cup cultured, coconut oil butter 
2 Tbsp of non-dairy cultured, cream cheese (optional) 
1 packet of Color Kitchen Food coloring 
½ cup Edward & Sons shredded sweetened coconut (for the garnish) 

*REDUCED FLAX EGG WHITES RECIPE
4 cups of water
1½ cup of whole flax seeds (not ground)
INSTRUCTIONS: In a quart saucepan, simmer the flax seeds until reduced to 1 cup of water. Strain seeds and keep in the fridge up to 10 days or keep in the freezer! 


OPTION 2 (easy)
INGREDIENTS-COCONUT CREAM FROSTING
3 cans of Edward and Sons coconut cream chilled overnight
1 packet of gelatin 
1 packet of Color Kitchen Food coloring 
1 tsp vanilla 
1-2 cups of powdered sugar

INSTRUCTIONS
Preheat oven to 350 degrees F. Grease 4, 6” pans (OR) two 9 inch round pans and line the bottom with parchment paper.

Toast pecans while preparing ingredients, approximately 8-10 minutes. (This step will bring out the flavor of the pecans and keep them from being so soggy in the cake. It’s so worth it!) 

In a large bowl, cream the palm shortening and butter, sugar, 3 eggs, 3 egg yolks,  vanilla and almond extract together until creamy

In a large separate bowl, sift the almond flour, coconut flour, baking powder and salt together.

In a clean bowl, (wipe any traces of grease clean with lemon juice or vinegar) whip together the 3 remaining egg whites until stiff peaks form. 

Add the dry ingredients to the wet ingredients, pour in the milk and fold the batter gently by hand until combined.  Then fold in the egg whites, toasted pecans and coconut until combined. Do not over mix!

Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.

Let the cake cool before removing from the pan and refrigerate the cake before frosting.

DAIRY-FREE, FLAX SWISS MERINGUE BUTTERCREAM
While the cake is baking, heat together flax egg white and sugar in a small saucepan until sugar has dissolved and add the agave nectar to keep it from crystallizing. Cool this syrup until you are ready to frost the cake. (I usually prep this ahead of time and store in the fridge, then warm it up to room temperature when needed.)   Note: it is very important the syrup is not warm or cold to the touch, or it will not incorporate into the butter correctly and may create a curdled mess of fat and syrup. If this happens just leave it out longer to warm up or place the bowl in warm water for a few minutes to speed up the process. All of your ingredients must be room temperature!

In mixing bowl, beat the organic palm shortening, butter, cream cheese and vanilla until creamy and smooth and slowly add the flax syrup. Continue beating for several minutes until mixture is fluffy and smooth. Add a the powdered sugar and continue to whip for a few more minutes until you reach the consistency of whipped cream. If the mixture doesn’t come together but looks too soft, add a little more butter or shortening by the tablespoon until it fluffs back up to firm peaks. 

Dissolve the powdered food colors in the flax syrup or in the vanilla extract before adding to the “buttercream”

Fill and frost your cake! 

Garnish with coconut and serve! (I pulsed the coconut in the processor a few times until it resembled snowflakes) 

Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days

COCONUT WHIPPED CREAM FROSTING
In a microwave-safe, glass bowl (or saucepan on a stove top) dissolve gelatin in one can coconut cream for 2 minutes over medium heat. 

Let cool before adding the packet of color and vanilla.

Whip together chilled coconut cream and slowly add the cooled gelatin mixture and powdered sugar, whipping until stiff peaks form. This may take 3-4 minutes. If the cream doesn't whip up firm enough,  Let the mixture set in the fridge for an hour if needed and then whip again.  You can leave out the gelatin step 1-2, but this will stabilize the whipped cream and keep it from going flat so quickly when you spread it over the cake.

 Fill and frost on a chilled cake and serve!

Recipe: Kayla Peters at The Round House Bakery

Red Velvet Hot Cocoa-Colored Naturally

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This rich, creamy, naturally vibrant Red Velvet Hot Chocolate drink has all the flavor of red velvet cake, but without the hazards of Red dye 40. Colored with our Red Velvet natural plant-based color, you can also top with colored sugar made with our vibrant colors show here: DIY Colored Sugar Recipe.

INGREDIENTS
2 cups milk
1 cup cream
2 Tbsp brown sugar
1 Red Velvet Color Packet
8 ounces white chocolate chips (or chopped white chocolate)
2 Tbsp cocoa powder (unsweetened)
1 tsp vanilla extract
Pinch salt
Pinch of cinnamon

Optional: ¼ cup buttermilk
Whipped cream
Colored sanding sugar

DIRECTIONS
1. Blend dry ingredients: cocoa powder and red velvet color.
2. Add rest of ingredients and combine in a medium saucepan over medium heat. Warm, whisking occasionally until the white chocolate melts.
3. Add the cocoa powder color blend into the liquid and stir and whisk until completely dissolved and smooth.
4.  Serve in glasses or mugs topped with whipped cream and sugar or cinnamon!

Enjoy with some cookies or holiday treats!

 

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

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!

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Snowflake Lemon Ginger Sugar Cookies

Makes 2 dozen

Ingredients-Cookies
 1 stick organic butter, softened
198 g. organic sugar
1 tsp. organic vanilla extract
½ tsp. organic ginger
2 organic large eggs
1 organic large egg yolk
255 g. organic flour
1 ½ tsp. baking powder
½ tsp. sea salt

Ingredients-Flood Icing
75 g. organic egg whites (about 1-2 organic large egg whites)
263 g. organic powdered sugar
¾ tsp. organic lemon flavor
ColorKitchen Foods Green, Blue and Pink Dye Packets

Ingredients-Piping Icing
30 g. organic egg whites
150 g. organic powdered sugar

Extras
3 ½” round cookie cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
decorating tips #4 and #2 (these numbers are Ateco brand)

Directions
Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, vanilla extract and ginger. Mix on low until all ingredients are combined. Add the eggs and egg yolk and mix just slightly.

In a separate bowl, add the flour, salt and baking powder and whisk together. Add the flour mixture into the butter mixture and mix on low until combined.

Flour a surface and start with a portion of the dough. Roll out to ¼" thick and cut out cookies with a 3 ½" circle cookie cutter. The one I used had little scallops on it, but you could use any round one you like.

On cookie sheets with parchment paper, place the cut out dough at least 1” apart. Bake for 10 minutes.

Once the cookies are cooled, start the flood icing first.

In a stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Add the lemon flavor in and mix to combine.

Separate the icing into three different bowls. In the first bowl, add 1/8 tsp. of the blue dye. In the second bowl, add 1/8 tsp. blue and ¼ tsp. pink to make lavender. In the third bowl, add 1/8 tsp. green to make mint. Make sure to stir the colors in so they dissolve completely.

Put the icing in piping bags with decorating tip #4. You can do one at a time if you only have one #4 tip.

snowflake icing sugar cookies

Pipe a circle around the outside of the cookies. Let sit for 10-15 minutes, or until the icing has hardened.

Then, flood the icing in the middle of the cookie. Do this by putting a good amount of icing in the middle and then I use the back of a spoon to spread it out to the outer circle that you piped first. The outer circle helps hold the icing in.

Complete all the cookies with the three colors of icing using this method.

Allow the cookies to set at least 15 minutes or until they are hardened completely.

In the bowl of your stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Put this icing in a piping bag with decorating tip #2. Pipe snowflakes onto the cookies any way you like! Allow to set before storing. Store in an airtight container.

- Recipe by Mimi's Cookie Bar

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 refrigerator.
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.

 

Glazed Christmas Tree Meringues

Christmas Tree Meringues

Ingredients-Meringues
6 large egg whites, room temperature
1 ½ cups granulated sugar
2 teaspoons cornstarch
1 teaspoon distilled white vinegar

Directions
1. Preheat oven to 300 degrees with racks in upper and lower thirds. Line 2 large rimmed baking sheets with parchment.

2. Place the egg whites and granulated sugar in a mixer bowl set over a pot of simmering water and heat, whisking occasionally, until sugar is dissolved and mixture is hot, about 3 minutes.

3. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until stiff dry peaks form and bottom of bowl is cool to the touch, 3 to 5 minutes. Fold in the cornstarch and vinegar. Transfer meringue to a large pastry bag fitted with a large open star tip (such as Ateco #829).

4. Pipe small dots of combined meringue in corners of prepared baking sheets to secure parchment. Holding pastry bag at a 90-degree angle about ½ inch above parchment, pipe base layer of each tree, about 2 inches in diameter, in a swirling fashion. Pipe a smaller layer on top, followed by an even smaller top layer.

5. Transfer baking sheets to oven and reduce heat to 200 degrees. Bake until meringues feel firm but are still pliable and are not taking on any color, about 2 hours. Let cool completely on baking sheets on wire racks. Trees can be stored in a single layer (without touching) in an airtight container up to 1 week.

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Ingredients-Glaze
3 large egg whites
4 cups powdered sugar
½ teaspoon cream of tartar
ColorKitchen colored powders: green, red and yellow
glycerin or water for mixing colors     

Directions
1. Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as meringues have cooled.

Or, you can cover and chill up to 1 week. Bring to room temperature before using.

2. Separate the glaze into 3 bowls. One large bowl for the green and 2 tiny bowls for the red and yellow. In separate bowls mix ColorKitchen powders with glycerin or water to form a smooth paste. Starting slowly add a little color to the glaze. Continue adding color until you like the colors of the glazes. Cover your bowls of colored glaze well with plastic to avoid them drying out until you are ready to start decorating.

3. The red and yellow glaze should be fairly stiff for piping the star and the tiny red dots. The green however needs to be very runny for dipping the trees. Before you start adding green ColorKitchen paste, add some additional egg white to the bowl and whisk gently till you like the consistency.

4. Set a sheet of parchment paper on a baking sheet for drying your trees. Holding the bottom of the tree dip the tree in your green glaze. Roll it around to get the sides if your bowl is not very deep. Lift up the tree and let the excess glaze drip off into the bowl. Then gently set your tree on your baking sheet to dry. Repeat with remaining trees.

5. Once your trees are dry to the touch, you can pipe on the star top and the red dots for decorations. Use either a tiny round pastry tip or a piece of parchment rolled into a cone and snipped at the tip.

6. Once your trees are finished let them dry over night before storing them in a single layer in an airtight container for a week.

- Recipe by chef Rose Archer

     

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.

Snowball Coconut Creme Truffles

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So often when we think of the holidays, our thoughts inevitably turn to sweet indulgences that are rare and precious, enjoyed to excess in a way we avoid throughout the year. It sometimes feels like the holidays are that payoff for eating well the other ten months of the year, but engorging on so much sugar takes its toll. Sugar can wreak havoc on the body when not consumed in moderation and even when it is eaten more infrequently (for people who have cut back drastically on their sugar consumption or eliminated it altogether), it can still sometimes have physical side effects that are unpleasant enough to make you regret indulging. Yet, most of us have a sweet tooth and it is often hard to ignore, especially around the holidays.

To help with this, we have a fun, easy recipe that is sure to satisfy those sweet dessert holiday cravings and look absolutely adorable at parties and holiday functions. For a great bonus, these end up looking like winter ice or snowballs when finished.

(This recipe is gluten, dairy & grain free and can also be sugar free, depending on your preferences - note that even adding just a little extra sweetener with some natural, organic sugar, honey, or maple syrup will still be far better for you in terms of sugar intake.)

Makes: 16-24 truffles

Ingredients
1 cup coconut cream concentrate, also known as coconut butter
¾ cup virgin coconut oil (soft, but not melted)
½  cup coconut milk
½  cup shredded coconut
2 tbsp organic sugar (optional, or substitute with organic, natural sweetener of choice)
½  tsp ColorKitchen Bright Blue Color Packet
1 tbsp vanilla extract
⅛ tsp salt
Shredded coconut for topping

Directions
Using a mixer or food processor, combine the coconut cream concentrate (coconut butter) and coconut oil until smooth. In a small bowl, mix blue food color powder with a couple drops of water until all the color is dissolved. While the mixer or food processor is still running, add in your coconut milk and shredded coconut, and color mixture, continuing to mix until smooth. Then, add the rest of your ingredients (along with your various optional ingredients) and mix until the batter is again smooth. Since it will generally be too soft to manipulate, place the mix into the refrigerator for 30-60 minutes. Take it out when the batter is firm, but not so firm that you can’t mold/shape it. Once the batter is ready, use an ice cream scoop or small spoon to scoop out the batter and roll it into a ball in your hands until you have about 16-24 truffles (depending on how large your balls are) all placed on a plate. As long as the truffles are still firm, you can then roll them in any topping you’d like. If not quite firm enough, just stick them back in the refrigerator for a little while.

Enjoy your delicious treats cold or at room temperature!

 

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.




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!