NATURALLY COLORFUL UNICORN NOODLES | Gluten-free

Unicorn Noodles

Heard about Unicorn Pasta? Try this fun and easy recipe to color your noodles with a rainbow of unicorn combinations! Our colors are plant-based, non-GMO and artificial dye-free for a naturally beautiful and nourishing bowl of fun!

Purple Unicorn Noodles

INGREDIENTS

1-2 bags Lotus Foods Organic Rice Pad Thai Rice Noodles
2 Color Kitchen Color packets (pink + blue)
2 tsp lemon juice
1 tbsp coconut nectar, or agave
1 Color Kitchen Rainbow Sprinkles packet (optional)
Colorful fruits, veggies and nuts of your choosing

DIRECTIONS

Cook and rinse pasta. Strain and let cool.

Put ½ packet pink color into a medium sized bowl. Put other ½ of pink and 1 blue packet (for purple) into another medium sized bowl. Or, another option is to add colors to ziplock baggies to toss with noodles.

Put 1 part pasta in with pink color and other half with pink and blue color combination. Stir with mixing spoon in bowls, or gently toss in ziplock baggies. Add a little water if needed to dissolve and blend color. Once noodles are saturated with color, strain again to remove excess water if needed.

Toss with coconut nectar and lemon juice to taste.

Plate pasta and be creative! Add colorful fruits, vegetables, and more to enjoy a gorgeous bowl of healthy fun!

Easter Cake | Natural | Artificial Dye-free

Easter Cake

We absolutely love the Simple Mills and Color Kitchen collab — especially for something as cute as this!

Makes: 3 Layer 6” Cake (or 2 Layer 8” Cake)

Ingredients

2 boxes Simple Mills Vanilla Cake Mix
3 Jars Simple Mills Vanilla Frosting
1 Blue Color Kitchen Color packet
1 Green Color Kitchen Color packet
1 Orange Color Kitchen Color packet
1 Color Kitchen Rainbow Sprinkles

Directions

Follow the directions on the back of the box to bake the cake mix and pour into either 3 6” cake pans or 2 8” cake pans.

Once the cake is cooled, remove from pans.

In a mixing bowl, or in your stand mixer fitted with the paddle attachment, add 2 jars of frosting and 1 packet of ColorKitchen Blue and mix to combine completely.

On a cake stand, plate or spinner, add a small dollop of frosting and place the first cake layer. Add a generous amount of frosting and spread to cover the layer evenly. Top with the second cake layer, and repeat this process. Frost the rest of the cake with the blue frosting.

Easter Cake

Divide the last jar of frosting into two bowls. In the first add ColorKitchen Orange packet and stir to combine completely. In the second, add the ColorKitchen Green packet and stir to combine completely.

In a piping bag with decorating tip #133, add the green frosting. You will use this for the grass and for the carrot tops. Set aside.

In a piping bag with a coupler, add the orange frosting and decorating tip #104. This will be used for the carrots.

First, pipe grass all the way around the boarder of the cake.

Next, with the larger side of tip #104 up against the cake and the smaller side closer to you, pipe a line going back and forth to create a carrot shape. Do this around the entire cake, or anywhere that you want carrots. You can make them varying sizes and heights, have fun with it

Using the green frosting, pipe little dollops on the tops of all carrots to create the tops.

Switch out the decorating tip #104 for #96 in the orange and pipe a boarder around the top of the cake.

Sprinkle the top with ColorKitchen Rainbow Sprinkles.

Bundt Cake Glaze | Dye-free

Bundt Cake Glaze

You can’t have a bundt cake without glaze. Make it pop with any plant-based color. Enough said!

MAKES: GLAZE FOR 1 BUNDT CAKE

INGREDIENTS

2 cups powdered sugar
⅓ cup butter
1 ½ tsp vanilla
2 tbsp water
1 Color Kitchen Color packet

DIRECTIONS

Melt butter in a saucepan.

In separate bowl blend powdered sugar and color.

Stir in with melted butter and add water slowly. Mix until blended smooth.

Pour over and cover cake. Let cool before enjoying.

Italian Cream Cake | Gluten-free | Dairy-free

Snowflake Cake

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)

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 Blue Color Kitchen Color Packet
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)

COCONUT CREAM FROSTING
3 cans of Edward and Sons coconut cream chilled overnight
1 packet of gelatin 
1 Blue Color Kitchen Color Packet
1 tsp vanilla 
1-2 cups of powdered sugar

DIRECTIONS

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!

Italian Cream Cake

Snowball Coconut Creme Vegan Truffles

Snowball Coconut Creme Vegan Truffles

This vegan dessert is great for the winter holidays, but can also be made with any color throughout the year for a healthy treat.

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 Blue Color Kitchen Color Packet
1 tbsp vanilla extract
⅛ tsp salt
extra 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 ½ tsp water and stir until all the color is dissolved. 

While the mixer is running, add in coconut milk, ½ cup shredded coconut, sugar, liquid color mixture, vanilla and salt and fully blend.

If the mixture is too soft to manipulate, place in the refrigerator for 30-60 minutes.

Take out when the batter is firm, but not too stiff to be molded.

Once the batter is ready, use an ice cream scoop and roll balls smooth in your hands.

Place each ball in a bowl of remaining shredded coconut to coat.

Keep chilled and thaw at room temperature for 30 minutes before serving.

Glazed Christmas Tree Meringues | Natural | Artificial Dye-free

Christmas Tree Meringues

Ingredients

MERINGUES
6 large egg whites, room temperature
1 ½ cups granulated sugar
2 tsp cornstarch
1 tsp distilled white vinegar

Directions

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

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.

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).

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.

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.

Glazed Christmas Tree Meringues

Ingredients

GLAZE
3 large egg whites
4 cups powdered sugar
½ tsp cream of tartar
Green, Red and Yellow Color Kitchen Color Packets
Glycerin or water for mixing colors     

Directions

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.

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 Color Kitchen 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.

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 Color Kitchen paste, add some additional egg white to the bowl and whisk gently till you like the consistency.

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.

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.

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

   

Red Velvet Cupcakes with Cream Cheese Frosting | Natural

Gluten-free Red Velvet Cupcakes

This recipe makes natural, red velvet cupcakes colored with artificial dye-free, plant-based red color. Add a little cream cheese to our Plain Frosting Mix with a few other basic ingredients and you’ve got your cupcakes served!

MAKES: 18

INGREDIENTS-CUPCAKES

½ cup butter (room temp)
1 ½ cup organic sugar
2 eggs
1 tsp vanilla
2 tbsp non-alkalized cocoa powder
2-3 tbsp ColorKitchen Red Velvet color (11-13 grams)
1 tsp salt
1 tsp baking powder
2 ½ cups flour
1 cup buttermilk
1 tbsp vinegar

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.

Mix butter, sugar, eggs and vanilla.

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

Add vinegar to buttermilk.

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

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

Red Velvet Skillet Cookie Sundaes

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

Red Velvet Skillet Cookie Sundaes

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

Red Frosting

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

Colored Chocolate Dipped Cones | Natural

Chocolate cones

Jazz up your cones with naturally colorful chocolate! Dip your cones into plant-based colored chocolate for an extra special ice cream treat.

INGREDIENTS

ice cream cones
1 cup white melting chocolate
1-2 Color Kitchen Color packets

DIRECTIONS

Melt chocolate for 1-2 minutes in microwave or on stovetop and stir. Do not overheat.

Once chocolate is melted add 1 color packet per ¼ cup melted chocolate. Work on 1 color at a time and stir until color is blended.

While chocolate is still melted, dip cones.

Keep remaining white chocolate warm and then work on next color.

Do not reheat.

Let cool before adding a scoop of delicious ice cream.

Naturally Colorful Breakfast Parfait | Dye-free

Yogurt parfait

It's so easy! Make your kiddos feel special with a healthier, yet fun meal before they head out for school, or enjoy as an after school snack!

INGREDIENTS

yogurt
1-2 Color Kitchen Color packets
cereal
raisins

DIRECTIONS

Put ½ cup yogurt per color in small bowls. Mix in color with a spoon.

Add to parfait glasses and layer with a cereal, raisins and yogurt, and top with nuts.

A quick and simple recipe that is sure to make full tummies and smiles to fill their day!

Colorful Breakfast Parfait



Colorful Natural Cookie Glaze | Dye-free

Colorful Glaze

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. 


Rainbow S'more Cake | Gluten-free

Rainbow S'more Cake

This decadent cake is deliciously gluten-free and filled with marshmallow fluffy goodness. Topped with little cookie sandwiches and sprinkles, it will leave you wanting s’more!

smore cake

INGREDIENTS

CAKE

2 boxes Pamelas Chocolate Graham crackers
¾ cup butter
1 box vanilla cake mix (suggested Pamelas gluten free + ingredients listen on the box)
1 cup mini chocolate chips

MARSHMALLOW BUTTERCREAM

5 Color Kitchen Color packets (pink, orange, yellow, green, blue)
1 cup (2 sticks) butter, softened but still cool
1- 7 oz jar marshmallow fluff
1 tsp vanilla
2-3 tbsp cream
4 cups powdered sugar

VANILLA BUTTERCREAM

1 cup (2 sticks butter) softened but still cool
1 tsp vanilla
2-3 tbsp cream
4 cups powdered sugar

GANACHE

1 cup heavy cream
1 cup semisweet chocolate chips

MINI MARSHMALLOW SANDWICHES

Pamelas cinnamon graham crackers
Mini marshmallows

GARNISHES

Mini chocolate chips for a border along the base.
Semisweet chocolate chips and mini marshmallows for the top.
1 Color Kitchen Rainbow Sprinkles packet

DIRECTIONS

Grease 3- 6" cake pans and line the bottoms with parchment paper. In a food processor, grind the chocolate graham crackers until become fine crumbs. Melt butter and add it to the graham cracker mixture. Stir until it's completely combined. Divide the mixture between all 3 pans and smooth into an even layer.

Prepare the cake mix according to the package directions. Fold in chocolate chips. Spread evenly on top of the graham cracker layer in all 3 pans.

Bake according to package directions.

Let cool completely and transfer to the fridge until making the cake.

In a bowl, beat 1 cup of butter until smooth. Add in marshmallow fluff and vanilla. Mix until smooth. Add the powdered sugar and cream- alternate adding 1 cup of powdered sugar and cream until it's fully incorporated.

Divide the marshmallow buttercream into 5 bowls. In each bowl add a different color packed. Use as much powder as you would like for the desired shade.

Remove the cake from the fridge and place the first layer on a cake board. Pipe a circle of pink in the center of the cake. Next, pipe and orange ring of frosting around the pink. Continue to do this with each color until you finish with blue on the outside.

Stack the second layer on top of the buttercream. Repeat the rainbow frosting pattern, but reverse it, starting with blue on the inside.

Flip the last layer of cake over (so that the bottom becomes the top of the cake) and stack it on top of the buttercream.

You will have left over buttercream, save this for the decorations on top.

Refrigerate for 15 minutes.

In another bowl, beat one cup of butter until smooth. Add in vanilla and mix until smooth. Add the powdered sugar and cream, alternating until it's completely mixed. Remove the cake from the fridge and frost the cake with a crumb coat. This is just a thin layer of frosting to prevent crumbs from showing on the final layer. Refrigerate again for 15 minutes. Frost the outside and top of the cake with the rest of the vanilla frosting. To get smooth sides using a cake scraper and an offset spatula to smooth the top. Place in the freezer or fridge for at least ten minutes.

smore cake top

Place the cake on a turntable and/or place a rimmed baking sheet underneath it. Using your hand, press a small layer of mini chocolate chips onto the base of the cake.

In a small bowl, heat 1 cup of heavy cream for 1 minute. Add 1 cup of chocolate chips and make sure they're covered with the cream. Wait 60 seconds and then whisk it with a spatula until smooth. Make sure that the cake is cold and the ganache has cooled for about 10 minutes. Using a squirt bottle or spoon, drizzle the ganache on the outside of the cake. Refrigerate until firm and then add more ganache to the top filling in whole area. Refrigerate again until set.

Once set, sprinkle rainbow jimmies along the outside rim of the cake.

Cut a sheet of plastic wrap and lay it on a flat surface. Pipe each color (from the marshmallow buttercream) onto the plastic wrap vertically. It will look like a tall straight rainbow of buttercream. Picking up one side, roll the plastic wrap so that all of the colors are now together in one cylinder of buttercream. Place this into a piping bag with a 1M tip. Pipe swirls of rainbow frosting onto the top of the cake. Refrigerate for 5 minutes.

On a microwave safe plate, set out 7-8 cinnamon crackers or as many swirls as you made. Place one marshmallow on top and then another cracker. Microwave in 5 second intervals until melted. Top each rainbow swirl with a "marshmallow sandwich."

In the top center of the cake, fill with additional marshmallows and chocolate chips.

-Recipe courtesy of Taryn Camp From Life and Sprinkles 

Pumpkin Spice Cake Pops | Natural

Pumpkin Cake Pops

Starbucks may have famed this trendy treat, but there is nothing like a homemade version with safe ingredients!

MAKES: 3 DOZEN

INGREDIENTS

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
2 Orange Color Kitchen Color packets

142 g (5 oz.) organic white chocolate, chopped
1 Green Color Kitchen Color packet

 

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

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

Pumpkin Cardamom Spice Ice Cream | Natural | Dye-free

Pumpkin Spice Ice Cream

A delicious no-churn ice cream recipe anyone can make, embellished with dark chocolate and fall pumpkin seeds.

MAKES: ½ gallon 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 Pink Color Kitchen Color packet
1 Yellow Color Kitchen Color packet

DIRECTIONS

With a hand or standing mixer, combine all ingredients

but chocolate and pumpkin seeds.

Whip until color fully blended and stiff peaks form.

Pour into cake pan or 2 bread loafs.

Stir in chocolate shavings.

Top with pumpkin seeds.

Cover and put in freezer overnight.

Let thaw 10-15 min before serving.

Enjoy!

Cardamom Pumpkin Spice Ice Cream

Colored Decorative Sparkling Sugar | Artificial Dye-free

natural red sanding sugar

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!

 

 

Healthy Back to School Snacks, A Colorful Lunchbox Sandwich Surprise | Artificial dye-free

Cucumber Cream Cheese Sandwich

This is SUCH a fun way to get your kids to eat their veggies!!!

MAKES: 4 SANDWICHES

INGREDIENTS

8 oz organic cream cheese
1-2 large organic cucumbers, depending on size
1-2 Color Kitchen Color packets (blue+ pink to make purple, and green shown here)
1 tbsp organic dill, finely chopped
1 tbsp organic lemon juice
1 cloves organic garlic, finely chopped or pressed
organic black pepper
8 slices of organic white bread

DIRECTIONS

Mix cream cheese in bowl with hand mixer. Add dill, lemon juice and garlic. Whisk on low until combined then speed mixer up to high and whip until light and fluffy.

Divide the cream cheese mixture into three bowls, about ¼- ½ cup each.

Colorful Cream Cheese Sandwich Back to School

Add colors into each bowl.

PURPLE: ½ pink and ½ blue packet

BLUE: ½ blue packet

GREEN: ½ green packet

Stir to combine completely.

Chop cucumbers very thin.

Spread cream cheese onto four slices of bread. On the other slices, add a thick layer of cucumbers and sprinkle with black pepper.

Sandwich the cream cheese bread slices and cucumber bread slices together and cut the crust off.

Wrap and put into your child's lunchbox, for a healthy and fun lunchtime surprise!  Or, serve with organic Sea Salt & Vinegar Chips and Watermelon.

Note: If you don’t want to make four sandwiches, just store the extra cream cheese mixture in an airtight container in the fridge. You can dip veggies in it!

Red Velvet Caramel Apples | Dye-free | Plant-based

Red Velvet Caramel Apples

A naturally colorful and festive treat for the holidays, free from red dye 40!

MAKES: 6

INGREDIENTS

1 cup organic cane sugar
½ cup unsalted butter
¾ cup heavy cream
½ cup organic light corn syrup
1 tbsp molasses
1 tsp vanilla extract
½ tsp sea salt
1 Red Velvet Color Kitchen Color packet
6 apples
6 sturdy lollipop sticks (or small apple branches)

DIRECTIONS

Place sugar, butter, cream, corn syrup, molasses, vanilla, red velvet powder, and salt in a thick-bottomed 3 to 4-quart saucepan. Heat on medium and stir slowly with a wooden spoon until the butter has melted and the sugar has dissolved. If you see sugar crystals on the edge of the pan, brush them down with a wet pastry brush.

Let the caramel mixture come to a rolling boil, adjusting the heat so that the caramel doesn't boil over the pan. Continue to stir in a slow figure-eight pattern with a wooden spoon. Monitor the temperature of the caramel with a candy thermometer. When it reaches 240°F (after about 15 minutes or so of boiling), remove from heat and pour into a metal bowl. Let the hot caramel mixture cool to just below 200°F, at which point it’s time to dip the apples.

While the caramel sauce is cooking, line a baking sheet with Silpat or wax paper. Make sure apples are washed and dry, and put them in freezer for a few minutes. When ready to dip, insert the sticks into the center of the apples through the stem end. Swirl each apple around in the sauce so that the caramel sauce completely coats the apple, except for the very top near the stick. Let the caramel set, and serve!

Banana Pops - Kid Friendly No Bake Snack | Natural | Artificial Dye-free

No Bake Snack Banana Pops

Your kids will love making these yogurt banana pops rolled in their favorite colors and topped with coconut or sprinkles. This low sugar and no-bake snack is not only fun to make, but healthy too!

MAKES: 8-10

INGREDIENTS

½ cup yogurt
1 tsp shredded coconut
2-3 Color Kitchen Color packets (yellow, pink, blue shown here)
1 Color Kitchen Rainbow Sprinkles packet

4  or more bananas
Popsicle sticks or toothpicks

DIRECTIONS

Add powder color into bowl and mix with yogurt until color is blended.

Cut bananas in half and insert popsicle stick or toothpick (for smaller bite-sized pieces).

Roll banana in yogurt and cover on all sides.

Hold over a plate and sprinkle with coconut or sprinkles.

Place on a tray and freeze for a couple hours before enjoying.

 

 

 

 

 

Colored Ice Cubes | Natural | Artificial Dye-free

Colored Ice Cubes

Naturally colored ice cubes to spruce up your cocktails and mocktails for any special occasion.

INGREDIENTS

4 cups water
2-4 Color Kitchen Color packets (as many colors as you like)

DIRECTIONS

Add ½ - 1 packet of color into 1 cup of water and stir to combine completely.

Pour colored water into ice trays (you'll need 2-3 ice trays).

Freeze completely then add to your beverage!

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