4 ingredient Reese's Hearts | Natural | PALEO | VEGAN FRIENDLY

Chocolate & peanut butter is the ultimate love language, especially when cleaned up with a protein boost!

INGREDIENTS

½ cup drippy natural peanut butter 
1 tbsp melted coconut oil 
2 tbsp date syrup 
⅓ cup vanilla protein powder
1 cup dark chocolate with 1-2 tsp coconut oil 
¼ cup Pacha Vegan White Baking Chips with ½ tsp coconut oil 
Color Kitchen Pink Color Packets

Combine peanut butter, coconut oil, date syrup and protien powder together and pour into heart molds and freeze until hardened, 15-20 minutes.

Melt roughly dark chocolate with 1-2 tsp coconut oil.

Remove hearts from mold and dip in melted dark chocolate, place on rack.

Melt white chocolate 30 seconds, stir in coconut oil, then melt again in 15 second increments until still a little chunky. Stir to melt remaining clumps without overheating. Mix in pink color and stir until blended.

Drizzle with white chocolate mixed with color, and natural sprinkles if desired, and place back in the fridge until hardened.

Enjoy!

~ Follow @colleenshealthylife for more fun and festive recipes!

Chocolate Covered Strawberry Roses | Natural | Vegan | Dairy-free

Why choose between chocolate and flowers when you can gift both! Made with natural, artificial dye-free colors and vegan friendly ingredients.

INGREDIENTS

strawberries
1 ½ cups Pacha Vegan White Baking Chips
1 tbsp coconut oil
Color Kitchen Color Packets (colors of your choosing)

DIRECTIONS

Cut tops off strawberries, place popsicle sticks in strawberries.

Melt white chocolate 30 seconds, stir with coconut oil, then melt again in 15 second increments until still a little chunky. Stir to melt remaining clumps without overheating. Mix in natural color powder and stir until blended.

Dip strawberries into melted white chocolate. Allow to harden in the fridge, then remove popsicle stick from the strawberries.

Fill flower mold with more colored white chocolate and place your strawberry on top. Allow to harden in fridge or freezer.

Remove from mold and place in gift box, or, if saving for yourself simply keep in an airtight container in the fridge.

~ Follow @colleenshealthylife for more fun and festive recipes!

Watercolor Heart Valentine's Day Cookies | Natural | Colorful | Dye-free

Nothing says "made with love" like painted cookies. Try our easy watercolor icing recipe this Valentine's Day, using our Natural Frosting/Icing Mix with Sprinkles!

MAKES: 15-20 COOKIES
Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients

COOKIES
½ cup unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla
1 large egg, at room temperature
1 ¼ cups all-purpose flour
¼ tsp baking powder
¼ tsp salt

FROSTING
1 Color Kitchen Pink Frosting Mix
3 tbsp milk or milk alternative

Directions

COOKIES
In a stand mixer with a beater attachment, beat together the butter and sugar on high speed for 3-4 minutes.

Add the eggs and vanilla to the butter mixture and beat on low speed until combined.

Add the flour, salt, and baking powder and beat until all ingredients are combined in a smooth dough.

Form the dough into a disk and wrap with plastic wrap.  Place in the fridge to cool for 1-2 hours.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

When the dough is done chilling, roll it out into a ½-inch thick sheet.  Cut out cookie shapes using cookie cutters of your choice.

Place the cookies on the baking sheet and bake for 10 minutes.  Let cool for at least 15 minutes before decorating with icing.

FROSTING
In a medium bowl, add the powdered sugar and milk and mix until combined in an icing.

In a ramekin, add the pink color packet to the vodka and mix until combined.

Pipe the white frosting onto the cookies.  Allow the frosting to dry completely (5-10 minutes) before painting the cookies with the pink watercolor.

Use a paintbrush to paint the pink watercolor onto the cookies as desired.  Top the cookies with nonpareil sprinkles while the watercolor is still wet.

Red Velvet Lattice Pie Crust - Cranberry Blood Orange Pie | Natural | Dye-free

A creative spin on a classic dish — who doesn’t love a homemade pie? Decorative, delightful and free of dye, this dessert checks all the boxes!

MAKES: 10 SERVINGS
Prep Time: 35 minutes
Chill Time: 2 hours
Cook Time: 50 minutes

Ingredients

PLAIN PIE CRUST
2 ½ cup all-purpose flour
1 cup (2 sticks) unsalted butter, cold
1 tbsp granulated sugar
1 tsp salt
4-8 tbsp water

RED PIE CRUST
1 ¼ cup all-purpose flour
1 Color Kitchen Red Velvet Color Packet
½ cup (1 stick) unsalted butter, cold
1 ½ tsp granulated sugar
½ tsp salt
2-4 tbsp ice water
1 egg for egg wash

FILLING
3 cups fresh cranberries
¼ cup granulated sugar
2 tsp blood orange zest
juice of ½ a blood orange
2 tbsp flour
¼ tsp salt

Directions

Prepare the plain crust.  In a large bowl, whisk together the flour, sugar, and salt.  Using a pastry cutter or 2 forks, cut the butter into the flour mixture to create a coarse meal.  Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball.  Divide the dough in half.  Form each half into a disk, wrap with plastic wrap, and place in the refrigerator for at least 2 hours, up to overnight.

Prepare the red crust.  In a large bowl, whisk together the flour, sugar, red velvet color packet and salt.  Using a pastry cutter or 2 forks, cut the butter into the flour mixture to create a coarse meal.  Add the water one tablespoon at a time and mix after each addition, until the dough forms large clumps and can be shaped into a ball.  Form the dough into a disk shape, wrap with plastic wrap, and place in the refrigerator for at least 2 hours, up to overnight.

Prepare the filling.  Add all of the filling ingredients to a large bowl and toss until evenly distributed.

Preheat the oven to 450 degrees.

Roll out one disk of plain dough into a 10-inch circle.  Transfer it to a 9-inch pie plate and trim the edges.  Add the filling.

Roll out the red pie dough into a rectangle, about ⅛-inch thick.  Cut it into strips.  Arrange the strips over the pie.

Roll out the remaining plain pie dough into a rectangle, about ⅛-inch thick.  Cut it into strips.  Weave the plain dough strips with the red dough strips to create a lattice topping.

Beat the egg with 1 tablespoon of water.  Brush it over the top of the pie.

Bake the pie for 10 minutes at 450 degrees, then lower the oven temperature to 350 degrees and bake for an additional 40 minutes.  If the crust is becoming too brown, place a sheet of aluminum foil over the top of the pie. 

Let the pie cool for at least 15 minutes and serve with vanilla ice cream.

Allergen Friendly Chocolate Birthday Cake | Dairy-free | Egg-free | Gluten-free | Low Glycemic | Vegan

If you’re looking for an allergen or vegan-friendly birthday cake without all the sugar, but still satisfies your sweet tooth, here’s the recipe for you! This cake is perfect for birthdays, being free from allergens, so everyone can enjoy a slice.

Ingredients

3 cups Bob's Red Mill Gluten-free 1 - 1 Flour
1 ½ cups allulose sweetener (recommended Trader Joe’s allulose/stevia blend)
6 tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups milk substitute
½ cup canola oil
2 tbsp apple cider vinegar
1 tsp vanilla

FROSTING
1 Color Kitchen Frosting Mix (choose your color!) with sprinkles

Directions

Preheat the oven to 350 degrees and oil two 9-inch cake pans.

In a medium bowl combine the flour, sweetener, cocoa powder, baking soda and salt.

In a smaller bowl blend milk substitute, oil, vinegar and vanilla.

Combine the wet ingredients into the dry ingredients and mix with a hand or stand mixer, scraping the sides of the bowl until fully blended.

Pour into cake pans and place in oven. Bake for 25 minutes, or until a toothpick comes out clean.

Cool before frosting.

For the frosting, try our Naturally Colorful Frosting Mix with Sprinkles.

Red Icing | Natural | Dye-free

From magenta to fire engine red, here are three icing recipes to create gorgeous shades.

FIRE ENGINE RED (left)
3 cups powdered sugar
5 tbsp milk
2 tbsp Red Velvet Color Kitchen Color
Orange Color Kitchen Color Packet (approx ½ packet or 1 tsp)

MAGENTA (middle)
3 cups powdered sugar
5 tbsp milk
3 tbsp Color Kitchen Red Velvet Color (1 full packet)

BRIGHT RED (right)
3 cups powdered sugar
5 tbsp milk
2 tbsp Red Velvet Color Kitchen Color
1 Yellow Color Kitchen Color Packet (approx 1 ½ tsp)

red velvet cake truffles | gluten-free | natural

These poppable, delectable Love Day treats are the perfect dessert after a romantic meal.

MAKES: 16-20 CAKE TRUFFLES
Prep Time: 40 minutes
Cook Time: 30 minutes

Ingredients

1 Color Kitchen Red Velvet Cake Mix
2 eggs, at room temperature
1 cup buttermilk or yogurt
½ cup warm water
1 stick butter, softened
1 tsp vanilla
12 oz white chocolate candy melts
16-20 straws or lollipop sticks
1 styrofoam board

Directions

Preheat the oven to 325°F. Oil two 8-inch cake pans.

In a medium sized bowl, add cake mix, buttermilk, water and vanilla and mix with a hand or stand mixer for 1 minute on low speed. Add eggs and mix on low for another 30 seconds, scraping down the sides of the bowl with a spatula. Add warm butter and mix for 1 minute on medium speed, until completely blended.

Divide batter evenly between the two pans. Place pans on the middle rack of the oven. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes

Empty the cake pans into a large bowl.  Use a fork or your hands to break up the cake and mash it into a dough.  Form the dough into 16-20 smooth 2 tablespoon- sized balls.  Place the balls in the fridge for 10 minutes

Place the white chocolate melts in a microwave-safe cup or bowl.  Microwave in 30-second increments, mixing after each increment, until completely melted.

Insert a straw or lollipop stick into one of the cake balls.  Dip the ball into the melted white chocolate to coat.  Push the cake pop stick into a styrofoam block to dry in an upright position.

Repeat with all of the cake balls.  Allow the balls to dry for at least 1 hour.  

Pink Pancakes | Naturally Colorful

Add a little color to your morning cakes. Perfect for Valentine’s Day, Mother’s Day, or any day.

INGREDIENTS

PANCAKES
any pancake mix or recipe from scratch
1 Pink Color Kitchen Color packet
1 Color Kitchen Rainbow Sprinkles packet
raspberry syrup

WHIPPED CREAM
⅓ cup powdered sugar
1 Pink Color Kitchen Color packet
1 ¼ cup heavy cream
1 tsp vanilla

DIRECTIONS

WHIPPED CREAM
Chill a medium-sized bowl in the freezer for at least 10 minutes.

Blend dry ingredients: powdered sugar and color.

Add heavy cream and vanilla extract.

Beat with an electric mixer on high speed until stiff peaks form. Keep in refrigerator until pancakes are ready.

PANCAKES
Mix pink color with dry pancake mix. Add wet ingredients and blend fully until all the color is dissolved. Add ½ sprinkle packet to batter and mix lightly. Do not let sit for long after adding sprinkles. Save ½ sprinkles for topping.

Use low heat on pancakes. Let cool slightly and top with whipped cream, syrup and sprinkles!

Red Velvet Cake | Artificial Dye-Free

Our plant-based Red Velvet Color can be mixed with cake mixes, or with recipes from scratch to make a deep, rich red velvety cake.

When baking from scratch, it’s important to substitute baking powder for baking soda, and to use a non-alkalized cocoa powder.

SUGGESTED USE: 1 packet (13 grams) red velvet powder to 1lb. dry cake mix.

INGREDIENTS

½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 tbsp cocoa powder (non-alkalized)
1 Red Velvet Color Kitchen Color packet (13 grams, 3 tbsp)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 tbsp vinegar

DIRECTIONS

Heat oven to 350 degrees. Butter two 9-inch cake pans and lightly dust with cocoa powder.

Mix butter, sugar, eggs and vanilla.

In separate bowl mix dry ingredients: flour, red velvet powder color, cocoa powder, and salt.

Add vinegar to buttermilk.

Slowly add dry blend into butter mixture along with buttermilk/vinegar.

Divide batter evenly into 2 pans. Bake for 25-30 min. Cool on rack before frosting.

Red Velvet Pancakes | Gluten-free

Enjoy a decadent breakfast with red velvety pancakes! Our Gluten-free Red Velvet Cake Mix can be easily modified to create a delicious red velvet breakfast. Or add our natural Red Velvet Color to any favorite pancake mix.

MAKES: 12-16 PANCAKES

INGREDIENTS

1 Color Kitchen Gluten-free Red Velvet Cake Mix
2 eggs
3 tbsp oil
1 ⅓ cup kefir or buttermilk

DIRECTIONS

In a large bowl mix 1 box cake mix, eggs, oil and kefir together until combined and smooth.

Heat griddle on low and add oil to prevent sticking.

Scoop ¼ cup batter into pan and cook on low heat. Once bubbles form, flip and cook on second side for a 1-2 minutes. Avoid browning.

Top with raspberries or strawberries, fresh whipped creme and a raspberry syrup.

So delish!

Red Velvet Cupcakes with Cream Cheese Frosting | Gluten-free | Natural

This recipe makes natural, red velvet cupcakes simple, using Color Kitchen's Gluten-Free Red Velvet Cake Mix colored with artificial dye-free, plant-based red color. And all you need to do is add a little cream cheese to our Plain Frosting Mix with a few other basic ingredients and you’ve got your frosting served!

MAKES: 18

INGREDIENTS-CUPCAKES

1 Color Kitchen Gluten-free Red Velvet Cake Mix
2 eggs (room temp)
1 cup buttermilk (or yogurt)
½ cup warm water
1 stick butter (softened)
1 tsp vanilla

INGREDIENTS-CREAM CHEESE FROSTING

1 Color Kitchen Plain Frosting Mix
1 stick butter (room temp)
8 oz cream cheese (room temp)
1 tsp vanilla
a pinch of salt

DIRECTIONS-CUPCAKES

Preheat oven to 325°F. Line 18 cupcake tins.

In medium sized bowl add cake mix, buttermilk, water and vanilla and mix with a hand or stand mixer for 1 minute on low speed. Add eggs and mix on low for another 30 seconds, scraping down the sides of the bowl with a spatula. Add warm butter and mix for 1 minute on medium speed, until completely blended.

Fill each tin with batter ½ inch from top of liner. Bake for 15-20 min. Cool well before frosting with cream cheese frosting.

DIRECTIONS-FROSTING

Put cream cheese and butter in mixing bowl and beat until creamy. Add vanilla and salt and blend. On low, slowly add powdered sugar and mix for 1 min, or until completely blended.

Red Velvet Skillet Cookie Sundaes - Artificial Dye-free | Gluten-free

Baked in cast iron skillets, these gluten-free red velvet cookie pies are served warm, melting with white chocolate, caramel, and ice cream yumminess. A perfect holiday dessert for those cold nights, to be shared with those you love.

MAKES: 3 COOKIE PIES
Prep Time: 10 minutes
Cook Time: 30 minutes

INGREDIENTS

COOKIES
1 bag Color Kitchen Red Velvet Cookie Mix
1 egg (room temp)
1 tbsp buttermilk (or yogurt)
1 stick butter (softened), plus some for greasing the skillets
1 tsp vanilla
½ cup white chocolate chips

CARAMEL SAUCE
1 cup granulated sugar
1 stick butter
½ cup heavy whipping cream

TOP WITH
3 scoops vanilla ice cream

DIRECTIONS

Preheat the oven to 325 degrees and grease 3 mini cast iron skillets with butter.

Prepare the red velvet cookie dough according to the instructions on the package (vegan option available).  Fold in the white chocolate chips.

Divide the cookie dough evenly between the 3 skillets and press it into the bottom of the skillets.  Place the skillets in the refrigerator to chill for 15 minutes.

When the dough is done chilling, transfer the skillets to the oven and bake for 16 minutes.

While the skillet cookies are baking, prepare the caramel sauce. Heat sugar in a small skillet over medium heat, stirring constantly until it is totally melted.  The sugar will form clumps before beginning to melt.  Once the sugar melts, add the butter and stir until it is melted.  The mixture will sizzle up when the butter is added.  Don’t be alarmed, this is normal.  When the butter is melted, add the heavy cream (the mixture will sizzle up again) and stir until all of the ingredients are evenly combined.  Let the caramel simmer for 2 minutes, then remove from heat and let cool.

When the cookies are finished baking, let them cool for at least 10 minutes.

Once the cookies are finished cooling, top each one with a scoop of vanilla ice cream and drizzle with caramel sauce.

Naturally Red Frosting | Artificial Dye-free

Color Kitchen’s natural Red Velvet Color creates a wonderfully natural bright red for frostings.

INGREDIENTS

1 pint frosting (handmade or store bought)
1 Red Velvet Color Kitchen Color packet
For color variation add Orange or Blue Color Kitchen Color packets (see mixing instructions below)

DIRECTIONS

If making frosting from scratch, blend color with dry ingredients before hydrating or mix color powder with a very small amount of water (approx ¼ tsp liquid to 1 ¼ tsp color) to make a paste.

For premade frosting, mix directly into frosting and mix until color is fully blended. Color will continue to saturate and intensify over the next day.

COLOR MIXING
For a fire engine red, add ½-1 packet Orange
For a purple add ½-1 packet Blue

Red Velvet Cookies with White Chocolate and Sea Salt | Gluten-free | Natural

Using our naturally colorful Red Velvet Gluten-free Cookie Mix, simply add some white chocolate and top with sea salt, These delicious cookies are soft and fudgy in the middle.

MAKES: 24 COOKIES

INGREDIENTS

1 Color Kitchen Gluten-free Red Velvet Cookie Mix
1 large egg
2 tbsp buttermilk (or yogurt)
1 stick butter (softened)
1 tsp vanilla
white chocolate chunks
coarse sea salt

VEGAN SUBSTITUTIONS: Replace egg with 3 tbsp aquafaba, buttermilk with 2 tbsp vegan yogurt, butter with ½ cup vegan butter and vegan white chocolate.

DIRECTIONS

Preheat oven to 325 degrees.

In medium sized bowl add cookie mix, egg, buttermilk and vanilla and mix with a hand or stand mixer for 1 minute on low speed. Add butter and mix on low for another 30 seconds, scraping down the sides of the bowl with a spatula until completely blended. Add white chocolate and lightly fold in. Save some chocolate bits to put on top after baking, in case the baked chocolate gets a little colored when baking.

Scoop dough into rounded tablespoons and place on cookie sheet 2 inches apart. Sprinkle cookies with sea salt.

Bake for 12 minutes. Remove from oven and add extra white chocolate on top if needed.

Enjoy with a tall glass of milk!

Colorful Natural Cookie Glaze | Dye-free

You’ll love this quick and easy glaze recipe to drizzle on cookies, doughnuts and all your favorite treats.

INGREDIENTS

1 cup + 3 tbsp organic powdered sugar, sifted
2 tbsp water
1 tbsp natural flavor (optional)
½ tsp alcohol-free vanilla extract
½ Color Kitchen Color packet

DIRECTIONS

In a mixing bowl, add the powdered sugar, water, flavor, vanilla extract and color. Whisk or stir to combine completely into a smooth glaze.

Drizzle glaze over cookies and sprinkle with white pearls. 

Colored Decorative Sparkling Sugar | Artificial Dye-free

Thinking making sparkling sugar sounds hard? It really isn’t! Try our classic dye-free sparkling topping!

INGREDIENTS

1 or more Color Kitchen Color packets, for red use Red Velvet Color Kitchen Color packet
sparkling sugar (recommend Bob’s Red Mill Sparkling cane sugar)

DIRECTIONS

 ½-1 tsp color to 1 cup of sugar.

Place color powders in container with lid.

Add 1 to 2 drops of water, just enough to get the color to dissolve to a syrup consistency, and stir.

Place your cup of sugar in the bowl and cover with lid. 

Shake and turn for 1-2 minutes. Open the lid and check that all the sugar is covered with color.

Pour sugar on parchment paper and let completely dry overnight.

Place in airtight container and use for decorating cookies, cupcakes, and more!

Red Velvet Whoopie Pies with Cream Cheese Filling | Gluten-free | Natural

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 Color Kitchen's Gluten-Free Red Velvet Cookie Mix with artificial dye-free, plant-based red color.  

MAKES: 12

INGREDIENTS-COOKIES

1 Color Kitchen Gluten-free Red Velvet Cookie Mix
1 egg (room temp)
1 tbsp buttermilk (or yogurt)
1 stick butter (softened)
1 tsp vanilla

INGREDIENTS-CREAM CHEESE ICING (FILLING)

1 Color Kitchen Plain Frosting Mix
1 stick butter (room temp)
8 oz cream cheese (room temp)
1 tsp vanilla
a pinch of salt

DIRECTIONS-COOKIES

Preheat oven to 325°F.

In medium sized bowl add cookie mix, egg, buttermilk and vanilla and mix with a hand or stand mixer for 1 minute on low speed. Add butter and mix on low for another 30 seconds, scraping down the sides of the bowl with a spatula until completely blended.

Scoop dough into rounded tablespoons and place on cookie sheet 2 inches apart. Bake for 12 minutes.

Cool cookies completely before frosting.

DIRECTIONS-ICING (FLLING)

Put cream cheese and butter in mixing bowl and beat until creamy. Add vanilla and salt and blend. On low, slowly add powdered sugar and mix for 1 min, or until completely blended.