Thanksgiving

Near-Naked Pumpkin Drip Cake

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INGREDIENTS-PUMPKIN CAKE
3 large eggs
16 oz can pumpkin
¾ cup vegetable oil
1 tsp vanilla extract
1 cup granulated sugar
1 cup dark brown sugar
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp pumpkin pie spice

INGREDIENTS-CREAM CHEESE FROSTING
8oz package cream cheese
1 cup unsalted butter
4 cups powdered sugar
1 tsp vanilla extract

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 INGREDIENTS-ORANGE GANACHE DRIP
1 cup white candy melts
¼ cup heavy cream
½ tsp ColorKitchen Orange Food Color
1 pinch ColorKitchen Red Velvet Food Color

DIRECTIONS-CAKE
1. Preheat oven to 350. Line bottoms of two round baking pans with parchment paper rounds and coat sides with cooking spray. Batter fits in two 6” by 3” pans or two 8” by 2” pans.

2. Combine wet ingredients in a mixing bowl and whisk to combine. Add dry ingredients and whisk until flour is incorporated. Pour half the batter in each pan and bake at 350 for 30 minutes, or until toothpick inserted in center comes out clean. Let cakes cool fully before frosting.

DIRECTIONS-FROSTING
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and continue to mix until smooth and slightly fluffy.

DIRECTIONS-GANACHE
Melt the white chips with the cream in the microwave and mix until smooth. Add the color powder straight to the ganache and stir with a whisk until evenly blended, then pour mixture into a piping bag or plastic baggie.

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ASSEMBLY
1. Before assembling the cake, level each layer by slicing off the rounded top.

2. Once cakes are level they can be stacked and frosted. To achieve the semi-naked look, use a bench scraper or flat spatula to scrape the exterior frosting to the desired thickness. A turntable is helpful to turn the cake as you scrape. When the sides are smooth, use a clean bench scraper or spatula to drag the messy edges into the center of the cake and achieve a sharper edge.

3. Pipe the warm ganache around the top rim of the cake and let it drip down the sides, then fill in the top.

4. Finally, use a large star tip and leftover cream cheese frosting to pipe rosettes around the top edge.

 

Recipe-Anna Dunn

Apple Spice Cake

Apple Spice Cake using ColorKitchen's natural Green Food Dye

Makes 9 x 13 Inch Cake

Cake:
¾ cup organic canola oil
170 g. organic sugar (¾ cup)
170 g. organic dark brown sugar (¾ cup)
255 g. organic apples, grated (about 2 medium apples)
3 organic large eggs
248 g. organic flour (1 ¾ cups)
1 ½ tsp. organic cinnamon
½ tsp. organic cloves
1 tsp. baking powder
¾ tsp. sea salt

Icing:
½ stick (57 g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
½ cup organic heavy whipping cream
1 ¼ tsp. (1 packet) ColorKitchen Green Food Dye
2 tsp. water

Directions:

Preheat oven to 350 degrees.

In the bowl of your stand mixer with paddle attachment (or just a mixing bowl with wooden spoon or spatula), add the flour, cinnamon, cloves, baking powder and sea salt and stir together. Set aside.

In a separate bowl, grate the apples. I like to leave the skin on, but you can remove it if you want.

Add the grated apples, sugar, brown sugar, eggs, and oil and mix together to combine completely. Mix or stir until you have a smooth batter.

Grease and flour a 9 x 13 inch baking pan. Pour batter in and spread evenly.

Bake for 23-25 minutes or until a wooden pick inserted in center comes out clean.

In a small bowl, add the green food dye and water and mix together to create green food coloring. This will be slightly runny, but that’s how it should be because it will make the frosting not as thick. Set aside.

Once the cake has cooled, start the icing.

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

Add 85 g. of the icing into the bowl with the green food dye and stir to combine completely.

Dump the white icing onto the cake and spread evenly.

Then drizzle the green icing on top of the cake.

Eat cake!

Store covered in the fridge.

Recipe by Mimi's Cookie Bar

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

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!

Pumpkin Spice Cake Pops

Pumpkin Cake Pops by ColorKitchen, made using all natural food dyes!

Pumpkin Spice Cake Pops | Makes 3 Dozen Pops

Cake:

1 stick (113 g.) organic butter, softened
113 g. organic sugar
57 g. organic dark brown sugar
1 tsp. organic vanilla extract
85 g. organic pumpkin
2 organic large eggs eggs
½ cup organic milk
198 g. all natural cake flour
1 ½ tsp. organic cinnamon
1 tsp. organic ginger
1 tsp. organic cloves
½ tsp. organic nutmeg
½ tsp. baking powder
½ tsp. sea salt

Frosting:

1 stick (113 g.) organic butter, softened
227 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. organic milk

Coating:

567 g. (20 oz.) organic white chocolate, chopped
4 tsp. ColorKitchen Orange Dye (2 packets)

142 g. (5 oz.) organic white chocolate, chopped
2 tsp. ColorKitchen Green Dye (1 packet)

 

Pumpkin Cake Pops by ColorKitchen, made using all natural food dyes!

Directions:

Preheat oven to 350 degrees.

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

Add the eggs and pumpkin and mix just slightly.

In a separate bowl, add the cake flour, cinnamon, ginger, cloves, nutmeg, baking powder and sea salt and whisk together.

Add the milk and flour mixture to the mixing bowl and mix on low until combined into a smooth batter.

You can bake the cakes in either cupcake pans or in cake pans, whichever you choose. It doesn’t matter because you’re going to crush it all up later anyways! If using cupcake pans, line them and fill three-quarters full. If using cake pans, use three 6” pans and line them with parchment paper.

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

Once the cakes have cooled, remove from pans or cupcake liners and crush with your hands into a large bowl.

In the bowl of your stand mixer fitted with paddle attachment, start the frosting. Add the butter, powdered sugar, vanilla extract and milk.

Dump the frosting into the bowl with the cake and crush together with your hands. You don’t wan to do this in a mixer because it will over mix.

Once the frosting and cake is fully combined, form cake balls and place on a baking sheet with parchment paper.

Place the baking sheet in the freezer.

In a double boiler, melt the 567 g. white chocolate. Dip the ends of the sticks into the white chocolate, then stick into the cake balls. Place back in the freezer for 5-10 minutes. This will keep the stick from coming out when you dip the cake pops.

Add the orange dye to the white chocolate and stir to combine completely.

Remove cake pops from freezer and coat in orange chocolate. Place back on parchment paper.

Once all the cake pops are covered in orange chocolate, place them back in the freezer.

In a double boiler, melt the remaining white chocolate. Once completely melted, add the green dye and stir to combine completely.

Using a spatula or even a spoon, drizzle the green chocolate over the cake pops.
Store in the fridge.

Recipe by Mimi's Cookie Bar

Colorful Turkey Cake

Colorful Turkey Cake made with ColorKitchen!

Makes: 9” Cookie Cake

Recipe:

½ stick (57 g.) organic butter, softened
43 g. organic sugar
43 g. organic dark brown sugar
½ tsp. organic vanilla extract
1 organic large egg
127 g. organic flour
½ tsp. organic cinnamon
½ tsp. organic ginger
½ tsp. organic cloves
½ tsp. sea salt
½ tsp. baking soda

Frosting & Decorating:

2 sticks (226 g.) organic butter, softened
680 g. organic powdered sugar, sifted
¼ cup organic milk
2 T. water
2 tsp. organic vanilla extract
ColorKitchen Orange, Yellow and Pink Dyes
5 g. organic Dutch cocoa
Ateco decorating tips #8, 12, 2, 104, 150, 56
Ateco couplers

Directions:

Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, brown sugar and vanilla extract. Mix on low until all ingredients are combined.

Add the egg and mix on low until combined, scrape sides of bowl and mix more if needed.

In a separate bowl add the flour, cinnamon, ginger, cloves, salt and baking soda. Whisk to combine.

Add the flour into the mixing bowl and mix on low until combined.

Add the sprinkles and mix to combine completely.

Place a parchment paper round in the bottom of a 9 inch cake pan. Form the cookie dough into the pan so it’s even.

Bake for 16-17 minutes.

Once the cookie cake has cooled, start the frosting.

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

Separate the frosting into six bowls. In the first bowl, add g. 30 g. This will be the white for the eyes.

In the remaining five bowls, add 185 g. of frosting.

To make purple, add 5 g. ColorKitchen Pink Dye and 3 g. ColorKitchen Blue Dye.

To make orange, add 5 g. ColorKitchen Orange Dye (or 3 g. Pink Dye and 8 g. ColorKitchen Yellow Dye).

To make red, add 3 g. ColorKitchen Pink Dye and 3 g. ColorKitchen Yellow Dye.

For yellow, add 5 g. ColorKitchen Yellow Dye.

To make the brown, add 5 g. Dutch cocoa.

Stir them all to combine completely.

Put the white in a piping bag with decorating tip #8.

Put the chocolate in a piping bag with a coupler so you can change the tip. First, put tip #12.

For the feathers you can use tip #104 or #150. If you only have one or two of these tips just change them out as you go. I started with purple first and just made a zig zag pattern along the upper part of the cookie. I did two rows of each color.
Then switch to red, then orange and then yellow. For the red and orange make sure to use a coupler in the piping bags so you can switch out the tips for feet and neck.

Once the feathers are piped, pipe the body with the chocolate, in a giant U-shape.

Pipe eyes with the white.

Change out the tip in the chocolate to tip #2 and pipe the eyes.

Change out the tip in the orange to tip #56 and pipe the feet. Then pipe a round nose.

Then pipe the gobbler part of the neck using red with tip #150.

Store in an airtight container.

Baker’s Note: To make this gluten free, just substitute the organic flour for 145 g. organic gluten free flour blend.

Recipe by Mimi's Cookie Bar

Pumpkin Spice Cake: Hand Painted with Fall Leaves

watercolor frosting pumpkin cake

Makes one 9” cake

Ingredients-Cake
½ cup unsalted butter, room temperature
1 ¼ cups firmly packed light brown sugar
2 large eggs, room temperature
1 cup pure canned pumpkin puree
1 teaspoon pure vanilla extract
2 cups sifted cake flour
¼ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ cup buttermilk, room temperature

Directions
Preheat the oven to 350 degrees F. Butter, or lightly spray with a non-stick vegetable spray, two - 8 inch (20 cm) cake pans. Then line the bottom of each pan with a round of parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated (the batter will look curdled).

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the batter, in three additions, beginning and ending with the flour mixture. Evenly divide the batter between your two pans. Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.

Ingredients-Cream Cheese Frosting
8 ounces full fat cream cheese, room temperature
¼ cup butter, room temperature
1 ½ tablespoons pure maple syrup
3 cups confectioners' (powdered or icing) sugar, sifted

Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioners' sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.

Ingredients-Royal Icing
1 egg white
1 lb powdered sugar
½ teaspoon lemon juice
ColorKitchen food coloring

Using a stand mixer, combine the egg white and lemon juice. Add some of the sifted powdered sugar and start the mixer on low. Keep adding sugar until the icing is a white, smooth, runny consistency. If it gets too thick add a tiny bit of water. If it gets too runny add a little sugar. We left our royal icing white to create a blank canvas on the cake but if you would like to have a colored background go ahead and color the royal icing by mixing a little ColorKitchen food colored powders with a little glycerin or water to make a smooth paste. Then add a little colored paste to the royal icing. Once icing is done keep it covered tightly with plastic so it won't dry out.

watercolor frosting technique

Assemble: Place one of the cake layers on your serving plate. Frost with a layer of icing. Place the second cake on top of the first layer and frost the top and sides of the cake. Make the top as absolutely flat as you can. Using a piping bag, pipe a border around the top edge of the cake. Refrigerate cake till completely cold. Once the cake is cold pour a thin layer of the royal icing over the entire top of the cake. Let it sit at room temp until the royal icing is dry to the touch. This could take a few hours. Once the royal icing is dry, it is ready to be painted. Mix an assortment of ColorKitchen colors in little bowls with a tiny bit of water. Mix until smooth and runny. We used yellow, red, green and a mix of all three to make a darker brownish green color. Using clean paintbrushes begin painting your cake in any way you like!

The cake can be chilled for a day, but overnight and the royal icing will begin to soften in the condensation. It won't ruin your cake but it will change the look slightly. Take your cake out of the fridge to warm up a bit before serving. 

- Recipe by chef Rose Archer

Flower Crown Pumpkin Cookies

Hipster Pumpkin Cookies

Makes 2 Dozen Cookies

Cookies:
1 stick (113 g.) organic butter, softened
170 g. organic sugar (¾ cup)
1 tsp. organic vanilla extract
2 organic large eggs
198 g. organic flour (1 ¼ cup + 2 T.)
43 g. organic Dutch cocoa, sifted (½ cup + 2 T.)
1 ½ tsp. baking powder
½ tsp. sea salt

Orange Frosting:
1.5 sticks (170g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
4 tsp. (2 packets) ColorKitchen Orange Dye
2-3 tsp. water

Decorating Frosting:
½ stick (57 g.) organic butter, softened
170 g. organic powdered sugar, sifted (1 cup + 3 T.)
ColorKitchen Green, Blue & Pink Dyes

Tools:
Rolling pin
3” round cookie cutter
3 piping bags
Ateco decorating tips #56, 15, 26, 68, 263
1 coupler

Flower Pumpkin Cookies

Directions:

Preheat oven to 350 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.

Add the eggs and mix just slightly.

In a separate bowl, add the flour, cocoa, baking powder and sea salt and whisk together.
Add the flour mixture into the mixing bowl and mix on low until cookie dough forms.

On a floured surface, roll out cookie dough to about ¼” thick.

Using a 3” round cookie cutter, cut out cookies and place on a cookie sheet with parchment paper. Place at least 1” apart.

Bake for 10-11 minutes.

Once the cookies have cooled start the Orange Frosting. In the bowl of your stand mixer fitted with paddle attachment, add the orange dye and 1-2 tsp. water. Just using a spoon or small spatula mix together to make the orange dye. Then add the butter, powdered sugar and vanilla extract and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy. Add a little more water if needed.

Put the orange frosting in a piping bag with a coupler and decorating tip #56 first. Pipe the outline of the pumpkin onto the cookies.

Then switch out the tip to #15 and fill in the pumpkins.

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

In a separate bowl add ½ tsp. ColorKitchen Pink Dye and ½ tsp. ColorKitchen Blue dye with 1 tsp. water to make the dark purple.

In another bowl, add ½ tsp. ColorKitchen Green Dye and ½ tsp. water to make the green dye.

You will separate the frosting into those two bowls, adding more into the purple, less into the green and leaving a very small amount in the mixing bowl. Stir the purple and green frosting to combine completely. When the green frosting is completely combined, add a small dollop into the mixing bowl with the white frosting. This will make a light green or mint colored frosting.

Put the purple frosting in a piping bag with decorating tip #26. Put the green frosting in a piping bag with decorating tip #68 and the mint in a piping bag with decorating tip #263.

Pipe one or two roses on top of the pumpkins with purple frosting.

Then pipe leaves around with the green and mint.

Store in the fridge or in an airtight container. 

Recipe by Mimi's Cookie Bar