Mini No-Bake Blue Swirl Coconut Cream Pies


Makes: 12 Mini Coconut Cream Pies

1 cup pecans
⅓ cup pitted Medjool dates

1 can coconut cream (Edward and Sons)
¼ cup sugar
1 Tbsp gelatin
16oz (2 cups) hot water
1 ColorKitchen Food Colors Blue Packet

1. Soak Medjool dates for a minimum of 5 minutes in hot water
2. While the dates are soaking, line a muffin tin with cupcake liners 
3. After dates are soaked, add them and the pecans to a food processor
4. Pulse until a rough dough is formed
5. Press the "crust" dough into the cupcake liners (make sure you press firmly to make sure the filling doesn't get underneath it) 
6. Set aside and make the filling

1. In a food processor add in the coconut cream, sugar, and gelatin
2. Process until well combined
3. Add in the hot water and process thoroughly again
4. Once well combined pour the filling into the cupcake liners (reserving some for the blue swirl). Please note that the filling will be very watery and will remain watery until after it "sets" in the fridge.
5. After filling the cupcake liners, add ColorKitchen Blue Food Color to the reserved coconut cream filling in the food processor
6. Process until well combined
7. Using a spoon take the blue coconut cream and slowly pour a "Z" into the coconut cream pies
8. Once the coconut cream pies all have a blue "Z" take your spoon (with nothing in it) and gently swirl the Z around to form a blue marble/swirling effect
9. Place the coconut cream pies in the fridge and let them "set" for 2-4 hours
10. After the coconut cream pies have set, enjoy or store them in the fridge in an airtight container for 3-4 days

Comment below your favorite way to eat coconut!

Recipe: Taylor Silverduk

Colorful Instant Pudding, The Easiest Dessert Ever


Run out of time or ideas? This recipe couldn’t be any simpler as a quick and easy, last minute dessert!

1 packet instant (organic) vanilla pudding
2 cups milk or non-dairy milk-substitute
ColorKitchen Color Packet
ColorKItchen Rainbow Sprinkles

1. Blend dry instant pudding with 1 color packet of your choice, or mix and match.
2. Pour in 2 cups milk or non-dairy milk-substitute and stir.
3. Continue stirring in a medium bowl, or beat with hand mixer low speed until well-blended, about 2 minutes.
4. Chill for an hour.
5. Pour in 4 medium bowls.
6. Dash rainbow sprinkles on top.

Candy Cane Mousse

Candy Cane Mousse Cups by ColorKitchen!

Makes: 4 Jars

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)

3 piping bags
decorating tip #846


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

Red, Blue and Sprinkles - Fourth of July Cake

Fourth of July Cake

Impress your friends this Fourth of July

Make this gorgeous cake to celebrate America's birthday, and share at your next barbeque!

Blue Frosting

1 stick (113 g.) organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt

Ingredients-Inside Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. organic powdered sugar
1 tsp. organic vanilla extract
1 tsp. water
1 tsp. ColorKitchen Yellow Food Color
¾ tsp. ColorKitchen Pink Food Color

Ingredients-Outside Frosting
1 ½ sticks (170 g.) organic butter, softened
340 g. organic powdered sugar
1 tsp. organic vanilla extract
1 tsp. water
1 tsp. ColorKitchen Blue Food Color
ColorKitchen Rainbow Sprinkles

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 and there’s no butter chunks.

Add the eggs, and mix on low until combined.

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

Add the cake flour mixture and milk to the mixing bowl and mix on low until combined. Scrape sides of bowl and mix again.

Line three 6” cake pans with parchment paper.

Pour batter evenly into each cake pan, about 210 g. each.

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

Once the cake has cooled, remove from cake pans.

Make the inside frosting first. In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract, water, pink dye and yellow dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Place the first cake layer on a cake stand or spinner and add a generous amount of frosting and spread evenly. Add the second cake layer and repeat this process.

Crumb coat the cake with red, then put the remaining red frosting in a piping bag with decorating tip #864.

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

Frost the outside of the cake smooth. Once finished, immediately put the rainbow sprinkles half way up the sides of the cake so they stick.

Using the red frosting, pipe dollops around the boarder of the cake.

Store in a cake dome.

Baker’s Note: To make this cake gluten free, just substitute the all natural cake flour for an organic gluten free flour blend. My favorite is Namaste Organic Perfect Flour Blend.

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.


Makes a half gallon of ice cream.

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


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

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.


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. 

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


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

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

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 


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.

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.

Cream Cheese Mints


Makes 10 Dozen

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


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.


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

Spooky Monster Brownies



284 g. organic sugar
½ tsp. organic vanilla bean
57 g. organic Dutch cocoa
57 g. organic dark chocolate chunks
½ cup boiling water
½ cup organic canola oil
1 organic large egg
1 organic large egg yolk
255 g. organic flour
¾ tsp. baking powder
½ tsp. sea salt


2 stick organic butter, softened
454 g. (1 lb.) organic powdered sugar, sifted
1 organic vanilla extract
1 tsp. water
ColorKitchen Blue, Pink, Yellow, Green and Orange Dyes


Surf Sweets Sour Gummy Worms (find here)
Piping Bags
Decorating Tips #2, 8, 32, 21, 133, 26, 48




Preheat oven to 350 degrees.

Line a 9 x 13 baking pan with parchment paper.

In a mixing bowl, add the flour, baking powder and sea salt and whisk together. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the sugar, cocoa, chocolate chips, vanilla bean and water. Mix on low until combined and all the chocolate has melted.

Add the egg, egg yolk, canola oil and the flour mixture.

Mix on low until all ingredients are combined. Do not over mix.

Pour batter into baking pan and spread evenly.

Bake for 12-14 minutes or until a wooden pick inserted in center comes out clean.

Once the brownies have cooled, remove from baking pan. Cut them into squares, rectangles or triangles. It’s fun to make them all different.

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

Separate the frosting into eight small dishes. Add the below colors to create different colors, and leave one dish uncolored for the eyes.

Blue – ½ tsp. ColorKitchen Blue Dye
Green – ½ tsp. ColorKitchen Green Dye
Orange – ½ tsp. ColorKitchen Orange Dye
Pink – ½ tsp. ColorKitche Pink Dye
Purple – ¼ tsp. ColorKitchen Blue Dye + ¼ tsp. ColorKitchen Pink Dye
Yellow – 1 tsp. ColorKItchen Yellow Dye
Chocolate – 5 g. organic Dutch cocoa

Add each of the frostings into piping bags. Use tip #2 for the chocolate, tip #8 for the white, tip #32 for purple, tip #21 for pink, tip #133 for blue, tip #26 for orange, tip #48 for yellow and for green I just spread with a knife.

Once all the frosting is in piping bags, just pipe different designs on each brownie to create different kinds of monsters! This part is so fun because you can do anything!

Once all the monsters are colored, add eyes by piping white circles onto each one. Then add a small chocolate dot in the center.

Create mouths with the chocolate or with gummy worms, and add hair with any of the colors!

Store in an airtight container.

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

Recipe by Mimi's Cookie Bar

Lemon-Vanilla Cheescake

Lemon Cheescake

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
15 graham crackers (3-by-5 inch)
¼ cup sugar
¼ teaspoon coarse salt

2 ½ pounds bar cream cheese, room temperature
1 ½ cups sugar
Finely grated zest from 1 lemon, plus 2 tablespoons fresh lemon juice
1 vanilla bean, split and the inner seeds scraped out
½ teaspoon salt
4 large eggs
1 cup sour cream

1 ½ cups sour cream
2 tablespoons sugar
1 yellow ColorKitchen color packet (other colors can be substituted)

1. Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture firmly into bottom using the back of a measuring cup. Bake until set, 10-12 minutes; let cool. Reduce oven to 300 degrees.

2. Set a kettle of water to boil. Make filling: Using a food processor, blend cream cheese and sugar till smooth. Add lemon zest and juice, and salt. Add the sticky inner seeds of the vanilla bean. (Stick vanilla bean pod in your sugar jar for vanilla scented sugar.) Add in eggs, one at a time, scraping down side of bowl after each addition. Add in sour cream.

3. Wrap entire underside of pan in foil. Use multiple sheets if you need. Make sure the foil is very secure. Pour in filling; place in a roasting pan. Place the roasting pan in the oven. Gently pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 ¾ hours. Remove pan from water.

4. Whisk the sour cream and sugar together. Then put about ⅓ cup of the mix into a separate bowl and add ColorKitchen color, after mixing with ¼ -½ tsp glycerin or water to dissolve. 

5. Cover the top of the warm cheesecake with the white sour cream mix. Spread smooth. Put the colored sour cream into a pastry bag or a small ziplock bag with the corner cut off. Pipe the mixture into small lines across the entire top of the cheesecake. Then, using a butter knife, begin dragging the knife through the lines in the opposite direction. 

6. Place the cheesecake, without water, back into the oven for 10 minutes to set the topping. Let the cheesecake cool completely. Run a paring knife around the edge of the cheesecake to loosen from pan. Refrigerate till completely cold. Once chilled, carefully remove the edge of the springform pan. Use a spatula to smooth sides of cheesecake. Keep cheesecake covered with plastic wrap in the fridge for 5 days.

- Recipe by chef Rose Archer


Treat yourself to Blue Moon Milkshakes using blue food coloring from nature

Blue Moon Milkshake | Makes 2 Milkshakes

510 g. (18 oz.) organic Vanilla Bean Ice Cream (Straus Family Creamery is my favorite)
¾ cup organic milk
2 tsp. organic lemon flavor
1 tsp. organic orange flavor
1 tsp. all natural cherry flavor
2 tsp. ColorKitchen Blue Dye 

Whipped Cream:
½ cup organic heavy whipping cream
7 g. organic sugar
½ tsp. organic vanilla extract
ColorKitchen Rainbow Sprinkles 

First, make the whipped cream. Using your stand mixer with whisk attachment, or with a hand mixer, add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.

Whisk slowly at first, then gradually turning up the speed as the whipped cream thickens until you are at full speed. Whisk until the whipped cream is thick and doesn’t fall off the whisk.

Put whipped cream in a piping bag with decorating tip #846.

In a blender, add the ice cream, milk, lemon flavor, orange flavor, cherry flavor and blue dye. Blend until you have a smooth and creamy milkshake.

Pour into milkshake glasses and top with whipped cream.

Sprinkle with rainbow sprinkles!

Baker's Note: To make this vegan, just use organic vanilla vegan ice cream (like Coconut Bliss) and use organic coconut milk instead of milk! 

Recipe by Mimi's Cookie Bar

Easy Strawberry Shortcake

Enjoy a cool jar of strawberry shortcake this 4th of July.

Makes: 4 servings


1 lb. strawberries, thinly sliced
Juice of 1 lemon
1 cup organic sugar
2 cups whipping cream
Angel food cake (store-bought, set of 4 small)
1-2 ColorKitchen Blue Color Packet
4 (16-ounce) mason jars


Mix strawberries, lemon juice, and sugar in bowl and set in refrigerator overnight.
In a small bowl, mix 1 or 2 Blue Color packets with a couple drops of water. Set aside for a couple minutes and stir again until fully dissolved.
Place ½ cup of plain whipped cream aside.
Mix remaining whipping cream in cold metal bowl with blue color.
Break shortcake into small chunks and place in bottom of jar.
Put a dollop of blue whipped cream on top of shortcake.
Add a couple spoonfuls of strawberry mix, then repeat layers.
Top with plain white whipped cream, a strawberry.