Blue Moon Milkshake | Natural | Dye-free

Who doesn’t love a good milkshake? Make it blue, and voila! Even better.

MAKES: 2 MILKSHAKES

INGREDIENTS

510 g. (18 oz.) Vanilla Bean Ice Cream
¾ cup milk
2 tsp lemon flavor
1 tsp orange flavor
1 tsp all natural cherry flavor
1 Blue Color Kitchen Color packet

WHIPPED CREAM
½ cup heavy whipping cream
7 g. sugar
½ tsp vanilla extract
1 Color Kitchen Rainbow Sprinkles packet

DIRECTIONS

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! 

Easter Egg Sprinkle Cookies

A fun way to celebrate Easter with the kids while not having to dye eggs!

MAKES: 3 Dozen Cookies

Ingredients-Cookie

2 sticks (227 g.) organic butter, softened
142 g. organic powdered sugar, sifted
2 tsp. organic almond extract
255 g. organic flour
3 packets Color Kitchen Foods Rainbow Sprinkles

Ingredients-Topping

340 g. (12 oz.) organic white chocolate, chopped
Color Kitchen Foods Pink, Yellow, Blue Food Dyes 

Directions

Preheat oven to 350 degrees.

In a shallow bowl, add the sprinkles. Set aside.

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

Add the flour and mix until combined.

On a baking sheet fitted with parchment paper, hand form egg shaped cookies. This is really simple, just make a ball and then squeeze each side a little to create a point. Each dough ball should be about 1.5” in diameter.

Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.

Bake for 13 minutes.

Allow cookies to cool before beginning next step.

In a double boiler, add the white chocolate and melt until three-quarters melted. Remove from heat and stir vigorously until completely melted.

Separate the white chocolate into four bowls.

Sprinkle a little bit of pink dye into one bowl, yellow in another, blue and yellow to create green in another and pink and blue to create purple. Use equal parts of each when combining the colors. To get pastel colors, it is too little of an amount to measure so be careful not to sprinkle too much or you’ll end up with a brighter color.

Stir each bowl of chocolate to combine the dyes completely.

Dip the bottom (the non sprinkle side) of each cookie in different colored chocolate. Set them chocolate side down on a baking sheet with parchment paper.

Allow to set until cool or in the fridge.

Eat cookies!

Store in a cool dry place, or in the fridge.

Baker’s Note: To make these cookies gluten free, substitute the organic flour for 227 g. organic gluten free flour blend and 57 g. organic coconut flour.

Mammoth Lakes – bake at 350 for 11 minutes

- Recipe by Mimi's Cookie Bar