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.

Chocolate Orange Shortbread Cookies | Natural

These chocolatey cookies are a zesty Fall treat! This recipe can also be made with our other natural colors for any time of the year.

MAKES: 30 cookies
Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 12 minutes

Ingredients

¾ cup unsalted butter, softened
⅔ cup light brown sugar
1 large egg
1 tsp vanilla extract
2 tbsp orange zest
1 tbsp orange juice
1 cup all-purpose flour
2 Color Kitchen Orange Color Packets
¼ tsp salt
6 oz chopped dark or semi-sweet chocolate
Optional: flaky sea salt, to sprinkle on top

Directions

Using a hand mixer or a stand mixer with a paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy.

Add the egg, vanilla, orange juice, and orange zest to the butter mixture and beat on medium-low speed until combined.

In a separate bowl, whisk the flour, salt, and orange color until evenly combined.

Add the dry ingredients to the wet ingredients and beat together on medium speed until just combined in a smooth dough.

Place the cookie dough on a lightly floured surface.  Using floured hands, shape the dough into 2 logs, each about 9 inches long and 2 inches thick.  Wrap the logs in plastic wrap and place in the refrigerator to chill for at least 2 hours, up to 48 hours.

When the dough is finished chilling, preheat the oven to 350° and line a baking sheet with parchment paper.

Remove the logs from the refrigerator and slice each log into 14-15 cookies.  Place the cookies on the baking sheet and bake for 12 minutes.

Let the cookies cool for at least 10 minutes.  While the cookies are cooling, microwave the chocolate in 30 second increments, stirring after each increment, until completely melted.

Dip each cookie in chocolate, or drizzle chocolate over the cookies.  Top with flaky sea salt (optional).

Black Chocolate & Orange Bundt Cake with Greek Yogurt | DYE-free

This Halloween or Thanksgiving, try our super rich and moist black chocolate cake recipe, made with Greek yogurt and natural ingredients. Topped with an artificial dye-free bright orange icing made easy with our Icing (frosting) Mixes.

MAKES: 1 BUNDT CAKE
Prep time: 15 minutes
Cook time: 45 minutes

INGREDIENTS

CAKE
1 cup (2 sticks) unsalted butter (plus some for greasing the pan)
1 cup whole milk
⅓ cup black Dutch-process cocoa powder
2 cups all-purpose flour
1 ¾ cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
2 eggs
½ cup plain Greek yogurt

ICING
1 Color Kitchen Plain Icing (Frosting) Mix
3 tbsp milk or milk alternative
1 Color Kitchen Orange Color Packet
½ tsp natural orange extract

DIRECTIONS

Preheat the oven to 350 degrees and grease a 10-cup bundt pan.

In a small saucepan over medium heat, combine the butter, milk and cocoa powder. Mix over heat until the butter is melted and the cocoa powder has dissolved into the milk. Remove from heat.

Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking soda and salt.

Add the butter and cocoa powder mixture to the dry ingredients and whisk to create a thick batter. Then add the eggs to the batter and whisk until smooth. Add the Greek yogurt to the batter and whisk one more time until all ingredients are evenly combined.

Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack.

While the bundt cake is cooling, prepare the orange icing. Add the frosting mix, milk, and orange extract to a large bowl and mix until smooth.

Once the cake is cooled, pour the icing on top.

Vampire Cocktail | Natural Red | Dye-free

This vampire cocktail will make your blood run cold. Serve on Halloween as a cocktail or mocktail. And while the deep red color is dye-free, this drink is sure to spook your guests with sanguine sweetness!

MAKES: SYRUP FOR DOZENS OF DRINKS

INGREDIENTS

BLOOD SYRUP
½ cup agave syrup
1 Color Kitchen Red Velvet Color Packet

SUGAR RIM
¼ cup granulated sugar
1 tsp activated charcoal
1 wedge lime

COCKTAIL (INDIVIDUAL)
2 ounces vodka or tequila
2 ounces grapefruit juice
½ ounce lime juice
½ ounce blood syrup
2 ounces sparkling water
Ice

MOCKTAIL
To make alcohol-free and kid-friendly, replace the liquor with an extra ounce of sparkling water!

DIRECTIONS

BLOOD SYRUP
Combine the agave and red velvet color packet in a bowl and mix with a fork or spoon until evenly combined.

SUGAR RIM
In a small bowl, mix together the sugar and activated charcoal until evenly distributed. Rub a lime wedge along the rim of your glass, then dip it in the sugar mixture.

COCKTAIL
Fill a glass with ice, then pour in the liquor, grapefruit juice, lime juice, and sparkling water. Mix to combine.

Pour in the blood syrup. Stir lightly to keep the “blood” separated when serving. Stir to combine before drinking.

Lemon Cream Cheese Frosting with Natural Turmeric Color

This lemony cream cheese frosting is perfect for a lemon or vanilla cake, or cupcakes. It’s light and tangy, with just the right amount of sweet, and colored naturally by our turmeric yellow.

MAKES: 1 PINT FROSTING

INGREDIENTS

8 ounces cream cheese, room temp
½ stick butter, room temp
Color Kitchen Plain Frosting Mix
Natural nonpareil sprinkles
1 ½ tsp natural lemon extract
½ tsp vanilla extract
a pinch of salt

DIRECTIONS

In a medium sized bowl, add cream cheese and butter and beat until creamy. Add lemon extract, vanilla and salt and blend.

In another bowl mix dry ingredients: powdered sugar and yellow color from Frosting Mix. Set aside sprinkles.

On low, slowly add dry ingredients until completely blended. Chill before frosting cakes or cupcakes.

Top with dye-free sprinkles and garnish with lemon twists (optional).

4th of July Cupcakes | Gluten-free

Happy 4th! Celebrate with gluten-free cupcakes topped with naturally colored buttercream.

CUPCAKES

1 ¼ cups all purpose gluten free flour (I used @bobsredmill)
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2 eggs, room temp
6 tbsp non-dairy butter
½ cup coconut sugar
½ cup non dairy milk
1 ½ tbsp avocado oil, or neutral oil
1 tbsp vanilla extract

BUTTERCREAM

4 cups unrefined powdered sugar or powdered monkfruit
1 cup non-dairy butter
2 tbsp non-dairy milk
1 tsp vanilla extract
¼ cup red, white & blue sprinkles
1 Color Kitchen Blue and Pink Color Packets (add a little Orange to Pink for deeper red color)

DIRECTIONS

Preheat oven to 350F and line muffin tin with wrappers.

In a medium bowl, mix together flour, baking powder/soda and salt.

In another large bowl, beat together coconut sugar & non-dairy butter with a hand mixer or stand mixer for 3-5 mins until smooth. Do not skimp on the beating, this is what makes the cupcakes soft and fluffy!!

Now mix in eggs, milk, oil & vanilla and beat until well combined. Mix in dry ingredients and beat again until smooth and creamy, about 2 min.

Scoop batter into lined muffin tin, about 2/3 way up evenly across the 12 liners.

Bake 16-18 mins until tops are brown and bounce back when lightly poked. Let cool on cooling rack until completely cool.

Beat together all buttercream ingredients with a mixer until a smooth frosting forms. Divide up the frosting into 3 bowls and add ½ - full color packet into 2 bowls. Leave one bowl for white. Mix well. Add all 3 frostings into a piping bag, trying not to mix them.

Cut little circles into the cupcakes and remove the cake. Then fill with patriotic sprinkles (or berry jam!) and place the cake piece back on. Pipe frosting over, or frost each color with a butterknife. Store in fridge for up to 5 days in an airtight container.

~Gutsy Baker, Stephanie Charbonneau

Quick & Easy Unicorn Cake or Cupcakes in a Cup

Using your favorite cake mix and a pint of frosting, make easy mini cakes or cupcakes in just a matter of minutes!

MAKES: 6 MINI CAKES OR LARGE CUPCAKES

INGREDIENTS

cake mix
pint of frosting
2 Color Kitchen Color packets (pink + blue)
1 Color Kitchen Rainbow Sprinkles
small microwavable bowls or coffee cups

CAKE MIX

Add a little under ½ cup cake mix into each cup. Then add 3 tbsp of water to each and stir until fully mixed and there are no lumps.

OPTION: For confetti cakes, add ½ tsp sprinkles to each and stir lightly. Be sure to save some sprinkles to decorate frosting.

Put in microwave 1-2 at a time for 2 minutes, until batter is fully cooked. Let cool 10-15 min. before frosting.

Add toppers and sprinkles.

FROSTING

Split a pint of frosting into 2 bowls ¾ cup each.

For light pastel colors: Add ½ tsp color to each bowl of frosting. For deep rich colors: Add 1 tsp color.

Any remaining color can be saved or used for cake batter.

With a spoon or hand mixer, blend each color into frosting.

For purple: Take ¼ cup blue frosting and ¼ cup pink frosting and blend together.

Add multiple colors into piping bags for a color swirl.

Recommended: star tip.

Pumpkin Orange Spice Pop Tarts | Natural

Who doesn’t love poptarts? Pumpkin spice? Combine these two cult favorites and get the most delectable treat, ever!

MAKES: 8 POP TARTS
Prep time: 25 minutes, Cook time: 25 minutes, Chill time: 1 hour 

INGREDIENTS

DOUGH
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) unsalted butter, cold
4-6 tbsp ice-cold water
1 egg (for egg wash)

FILLING
½ cup pumpkin purée
3 tbsp brown sugar
½ tsp pumpkin spice
1 egg

ICING
1 Color Kitchen Plain Icing (Frosting) Mix
3 tbsp milk or milk alternative
1 Color Kitchen Orange Color Packet
½ tsp natural orange extract (optional)

DIRECTIONS

 In a large bowl, whisk together the flour, sugar, and salt. 

Using a pastry cutter or two forks, cut the butter into the flour mixture to create a coarse meal.  Add the water, one tablespoon at a time, and stir with a wooden spoon after each addition until the mixture comes together in a crumbly dough. 

Divide the dough in half and form each half into a disk.  Wrap the disks in plastic wrap and chill for at least 1 hour.

While the dough is chilling, prepare the filling.  Combine all filling ingredients in a medium bowl and whisk until evenly combined.

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

When the dough is done chilling, roll each disk into a large rectangle, about ⅛ inch thick. Cut 8 even rectangles from each dough disk (16 rectangles total).

Place 8 rectangles on the baking sheet. Spoon a dollop of filling on each of the 8 rectangles, then place another rectangle of dough on top.  Crimp the edges with a fork. Use a knife to poke a few holes on top of each pop tart.

Whisk an egg with a tablespoon of water to create an egg wash.  Brush the egg wash over each pop tart.

Bake the pop tarts for 20-25 minutes, until golden brown.

While the pop tarts are cooling, make the icing. Combine powdered sugar and color in a large bowl and blend. Then whisk in the remaining ingredeints until combined.

 Spoon some icing onto each pop tart, and top with sprinkles. Allow icing to dry before enjoying.

Lavender Pistachio Coconut Cream Puffs | Natural | Dye-free

MAKES: 18-22 SERVINGS
Prep time: 30 minutes, Cook time: 32 minutes

INGREDIENTS

CRAQUELIN TOPPING
½ cup (1 stick) unsalted butter, softened
1 cup all-purpose flour
½ cup brown sugar 

CHOUX PASTRY
½ cup whole milk
½ cup water
½ cup (1 stick) unsalted butter
¼ tsp salt
1 tbsp sugar
1 cup all-purpose flour
4 large eggs 

COCONUT CREAM FILLING
1 13.5-oz cans coconut cream, chilled overnight
6 tbsp confectioners’ sugar
½ tsp lavender extract
½ tsp pistachio extract
1 Color Kitchen Green Food Color packet
1 Color Kitchen Pink Food Color packet
1 Color Kitchen Blue Food Color packet

DIRECTIONS

Make the craquelin topping.  Using a stand mixer or hand mixer, mix the butter, flour, and brown sugar until they come together into a dough. 

Form the dough into a ball, then sandwich it between two sheets of parchment paper.  Roll out the dough to be about ⅛ inch thick, then place it in the freezer while you prepare the pastry.

Make the choux pastry.  Place the water, milk, butter, sugar, and salt in a medium saucepan over medium heat, and bring to a boil.  Once boiling, add the flour to the pot and stir vigorously for two minutes.  The ingredients should come together into a ball of dough.

Transfer the dough to a stand mixer with a paddle attachment and beat for 30 seconds to a minute to cool.  Add the eggs to the dough, one at a time, to create a thick batter.  The batter has the correct consistency when you can lift up the paddle, and the batter drips off in a V-shape.  If the batter is too thick and does not create a V-shape, add one additional egg.

Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.

Spoon the batter into a piping bag with a large round tip.  Pipe 1 ½ inch rounds onto the baking sheets.  Cut 1 ½ inch rounds from the craquelin topping.  Press a craquelin round onto each piped cream puff.

Bake the cream puffs at 425 degrees for 10 minutes, then turn the oven temperature down to 325 degrees and bake for an additional 22 minutes, until golden brown.  Let cool for at least 15 minutes.

While the cream puffs are cooling, prepare the coconut cream filling.  Open the chilled cans of coconut cream and scoop out the cream from the top of the can. Discard the coconut water that has settled to the bottom of the cans.  Place the cream in the bowl of a stand mixer with a whisk attachment and add the confectioner’s sugar.  Whisk on high speed for 1 minute, until smooth and fluffy. 

 Divide the coconut cream between 2 bowls.  In one bowl, fold the lavender extract, blue color packet, and pink color packet into the cream.  In the other bowl, fold in the pistachio extract and green color packet.

Combine the two coconut creams in a piping bag with a star tip.  Cut each cream puff in half.  Pipe the coconut cream into the bottom half of each cream puff, then sandwich the two halves together.

EASY, Colorful Maple Syrup Icing | Natural

This simple icing recipe has just a few ingredients and you can make it in minutes.

MAKES: 2 CUPS

INGREDIENTS

3 cups powdered sugar
4 tbsp milk (or substitute)
¼ tsp vanilla
2 tsp maple syrup
1-2 Color Kitchen Color packets

DIRECTIONS

Mix dry ingredients (sugar and color).

Add milk, maple syrup and vanilla and blend until smooth. Add a little more milk if too thick.

Drizzle icing on cookies or dip and allow to dry overnight.

Remaining icing can be kept for 2 weeks in the refrigerator.

Christmas Tree Sugar Cookies | Natural | Dye-free

So precious are these Christmas tree cookies — make a dessert to be remembered by your family and your friends this holiday season!

MAKES: 30 COOKIES

INGREDIENTS

COOKIES
1 stick (113 g) organic butter, softened
198 g (¾ cup + 2 tbsp) organic sugar
1 tsp organic vanilla extract
2 organic large eggs
255 g (2 cups) organic flour
½ tsp organic cloves
1 ½ tsp baking powder
½ tsp sea salt

ICING
3 sticks (339 g) organic butter, softened
680 g (5 cups) organic powdered sugar, sifted
¼ cup water
4 g (a pinch) organic Dutch cocoa
1 Pink Color Kitchen Color packet
1 Blue Color Kitchen Color packet
1-2 Green Color Kitchen Color packets

EXTRAS
Christmas Tree Cookie Cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
Ateco decorating tips #56, 30, 133, 96, 21, 34
organic fine shredded coconut

DIRECTIONS

Preheat oven to 375 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 just slightly.

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

Add the flour mixture into the butter mixture and mix until a cookie dough forms.
Flour a surface and roll out the cookie dough to ¼” thick.

Cut out Christmas Trees with a Christmas Tree cookie cutter. Place on a baking sheet with parchment paper, space at least 1” apart.

Bake for 10 minutes. Once cooled, start the frosting.

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

Split the frosting in six bowls. Put 50 g in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting.

In two bowls, add 222 g of frosting to each bowl. In one of the bowls add ½ tsp Green and in the other add 2 tsp Green. Stir both to combine completely.

In the last three bowls, add 171 g of frosting in each. In one of the bowls, add just a pinch of Blue and stir to combine completely. In another bowl add just a pinch Pink and stir to combine completely. Colors will be very light and pastel. Add more color for deeper shades.

Put the chocolate frosting in a piping bag with decorating tip #56.

Put the light green frosting in a piping bag with decorating tip #30.

Put the dark green frosting in a piping bag with decorating tip #133.

Put the white frosting in a piping bag with decorating tip #96.

Put the blue frosting in a piping bag with decorating tip #21.

Put the pink frosting in a piping bag with decorating tip #34.

Be creative with designs on each tree. Top with sprinkles or fine shredded coconut to make them look snowy!

Store in an airtight container.

Baker’s Note: To make these gluten free, just substitute the organic flour for 270 g organic gluten free flour blend.

Recipe by Dessert'D Organic Bake Shop

Homemade Summertime Popsicles | Paleo-friendly | Dairy-free | Vegan

These colorful firecracker popsicles are made with just a few simple ingredients. Enjoy a paleo-friendly and dairy-free treat while cooling off during those hot summer days and holidays!

~Recipe developed by Noelle Tarr, Coconut & Kettlebells.

INGREDIENTS

6 medium strawberries
3 tbsp honey
½ cup + 3 tbsp coconut water
¼ cup blueberries, frozen
¾ cup full-fat coconut milk (canned)
½ Color Kitchen Color packets (blue and pink)

DIRECTIONS

To make the red layer, add the strawberries, 1 tbsp honey, and 3 tbsp coconut water and a ½ pink color packet (for brighter color) to a high-speed blender and blend until smooth. Pour the contents into a separate container and rinse out the blender.

To make the white layer, add 2 tbsp honey, ½ cup coconut water, and the coconut milk to a high-speed blender and blend until smooth. Pour half of the white mixture into a separate container.

To make the blue layer, add the blueberries and ½ a blue color packet (or ½ pink and ½ blue for brighter purple) to the blender with the remaining white mixture. Blend until smooth.

To assemble the popsicles, pour the blue layer into each mold so that it fills ⅓ of the mold. Use a paper towel to clean any drips on the inside of the mold where the next layers will go. Freeze for 45 minutes.

Once frozen, create red and white stripes by pouring the white mixture into each mold so that it fills about 1/6th of mold and freeze for 35-40 minutes. Repeat this process with a red layer and another white layer, freezing each layer separately for about 30 minutes. Pour the last red layer into the mold and insert a popsicle stick into each mold and freeze overnight.

To help release the popsicles, run the molds under warm water for 15 seconds.

ANIMAL CRACKERS WITH MARBLED ICING | GLUTEN-FREE | ALLERGEN-FRIENDLY | VEGAN-FRIENDLY

Animal Cracker cookies are a childhood favorite, but not easily found with allergen-friendly or gluten-free options.

Here are a couple brands that make gluten-free and allergen-friendly animal crackers, but you’ll have to decorate them yourself to get those colorful cookies with nonpareil sprinkles: Glutino Animal Crackers (gluten and soy-free) and Kinnikinnick Gluten-free Animal Cookies (gluten-free, dairy-free, nut-free).

ICING

MAKES: About 5 dozen cookies

INGREDIENTS

1 Color Kitchen Frosting Mix (choose your color!) with sprinkles
1 additional Color Kitchen color packet
milk or substitute
vanilla
coconut oil (optional)

DIRECTIONS

Put powdered sugar in medium sized mixing bowl and add 3 tbsp milk and ½ tsp vanilla. Stir with spoon or hand mixer on low. Add 1-2 more tsp milk depending on desired thickness.

Mix until smooth. Pour ⅓ cup icing (each) into 2 small bowls. Set aside remaining icing for white.

Open color packets and add ½ tsp of color to each icing bowl and stir. Add more color to get deeper shades. Stir until all the powder color is dissolved. Keep unused color airtight in packets.

If icing is still too thick, add ½ tsp milk at a time and stir until desired consistency is reached. Add ½ tsp melted coconut oil for sheen.

Dip cookie half way in one color of icing and then in a second color and twist, to get a marbled effect. Or colors can be combined into one larger bowl. If combining, do not mix colors together, but swirl once with a spoon, so when dipping cookies get coated by multiple colors.

While still wet, add a pinch of sprinkles over cookies. Allow to dry overnight.

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.

Sugar Cookies | Gluten-free | Allergen-friendly

Sweet (but not too) simple and delicious, these sugar cookies are a staple in the dessert department. Decorate with all the colors to make the cookies more bright and fun!

Ingredients

COOKIES
1 cup organic sugar
½ cup butter, room temp
1 large egg
1 tbsp milk (or substitute)
1 ½ tsp vanilla
¼ tsp salt
2 cups Bob's Red Mill Gluten-free 1 - 1 Flour

ICING
1 Color Kitchen Frosting Mix (choose your color) with sprinkles
OR
1 Color Kitchen Plain Frosting Mix with Color of your choice
1 Color Kitchen Nonpareil Sprinkles
3 tbsp milk (or substitute)
1 tsp vanilla

Directions

Mix sugar and butter for 1 minute at medium speed.

Add egg, ,milk, vanilla and salt and blend for another 30 seconds, until combined completely.

Chill for 1 hour or overnight. Cover to keep from drying.

Preheat the oven to 350F.

Lightly flour surface. Roll chilled dough to about ¼-inch thick and cut out shapes with cookie cutters.

Use non-stick baking sheet or cover with parchment paper and place cookies 1 inch apart.

Bake for 10 minutes or until edges start to brown slightly.

Cool cookies completely before decorating with icing.

While cookies are cooling prepare icing according to instructions on package. Once cooled, dip or drizzle icing on cookies and top with colorful sprinkles.

Allow icing to dry for several hours before enjoying.

Watercolor Cookies | Natural | Dye-free

Create masterpieces on icing or fondant. Paint on cookies and cakes to make personal designs for your next party, holiday gift, baby shower or tea party!

INGREDIENTS

2 Color Kitchen Color packets
paint brush

DIRECTIONS

In small bowls or a paint palette mix powder colors with a couple drops of water and dissolve with brush. Only a small amount of color is needed (¼ tsp powder).

Paint on icing, fondant or frosting like watercolors.

For darker color use 1 to 1 ratio of color to water. For lighter shade use 3 to 1 ratio of color to water.

Mix colors for a range of hues.

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)

Baked Cake Mix Donuts | Gluten-free

MAKES: 12 DONUTS

A delicious, healthier baked donut you can make at home in less than 30 minutes, by the Glutenless Apron! These super fun cake mix donuts are incredibly tasty and super easy to make.

Homemade baked cake mix donuts are a lightened up version of the deep-fried ones you’ll find at the bakery. So simple to make, all you need is a box of your favorite gluten free cake mix and a few pantry staples. You are going to love these baked donuts, they are slightly sweet and perfectly cakey.

These baked cake mix donuts are finished off with a sweet powdered sugar glaze and topped with a few rainbow sprinkles. They are totally irresistible.

INGREDIENTS

(links below are the gluten free/celiac safe products used in this recipe)

DONUTS
⅓ cup melted refined coconut oil
1 large egg
1 cup unsweetened almond milk
1 box Gluten-free Vanilla Cake Mix

FROSTING
1 tbsp melted refined coconut oil
1 ½ cups powdered sugar
2 tbsp unsweetened almond milk
½ tsp pure vanilla extract
½ Color Kitchen Color packet
1 Color Kitchen Rainbow Sprinkles packet

DIRECTIONS

Preheat oven to 350 degrees. Lightly spray a donut pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the coconut oil, egg, and almond milk until well combined. Add the cake mix and stir just until combined.

Pour batter into a piping bag or large ziplock bag. Pipe the batter into the donut pan so each cavity is filled ¾ of the way full. Bake for 13-15 minutes or until donuts bounce back when touched. Let cool in the pan for 5 minutes, then transfer to a cooling rack.

Once the donuts have cooled, in a small bowl, whisk together the coconut oil, powdered sugar, almond milk, and vanilla extract. If the glaze is too thick add more almond milk until you get a nice pourable consistency, but not too runny. Stir in food coloring until well blended.

Dip the top of each donut into the glaze and set back on a cooling rack. Add sprinkles while the glaze is still wet.

~Glutenless Apron

Recipe Notes:

Adapted from Somewhat Simple

Paleo Carrot Cake Bars with Natural Robin's Egg Frosting | Gluten-Free | Dairy-Free

These easy paleo carrot cake bars are gluten-free, dairy-free and full of flavor!

INGREDIENTS

CARROT CAKE BARS
2 ¾ cups almond flour
¼ cup oat flour, or coconut flour for paleo
⅓ cup unsweetened shredded coconut
2 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
⅛ tsp ground cloves
2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ cup coconut sugar
½ cup coconut oil, melted and cooled, or neutral oil like grapeseed oil
1 tsp vanilla extract
5 tbsp maple syrup
2 eggs, room temp
1 cup finely shredded carrot
¼ chopped dates, or raisins
¼ chopped walnuts, or other nuts

ROBIN EGG VANILLA BUTTERCREAM
1 cup powdered confectionary sugar, or unrefined powdered sugar for paleo**
¼ cup non-dairy butter, I use Miyoko's
½ tsp vanilla extract
2-3 tsp non-dairy milk, as needed
1 packet of Color Kitchen Blue Color packet
1 tbsp of melted chocolate chips for speckling

DIRECTIONS

1. Preheat oven to 350F and line an 8”x8” square baking pan with parchment and spray edges with cooking spray. Set aside.

2. In a medium bowl, mix together the almond flour, oat or coconut flour, shredded coconut, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and sea salt. Combine well until no lumps remain.

3. In a larger mixing bowl, whisk together the coconut sugar, melted and cooled coconut oil, vanilla, maple syrup, and room temperature eggs (this is important so the coconut oil does not coagulate — place them in a bowl of warm water for 3 minutes if they are not room temperature) until well combined and smooth.

4. Add the dry ingredients to the wet and mix until just combined. Now add in the shredded carrots, dates and nuts. Mix again with a spatula or spoon until incorporated.

5. Carefully fold the batter into the prepared baking pan and spread until even. Shake and tap the pan to release air bubbles.

6. Bake 22-28 minutes, edges will brown and top will set. Toothpick will come out clean with just a few crumbs when ready. And the cake will bounce back with a light touch.

7. Place on cooling rack to cool before removing from pan.

8. Prepare the buttercream frosting. Mix together all ingredients except for food coloring in a small bowl with a hand mixer or stand mixer until smooth. Start with 2 tsp of non-dairy milk and add 1 tsp more at a time if too dry. Or add more powdered sugar to thicken. Once desired consistency, add in blue food color powder or natural blue food coloring. Start with just a few drops so it’s a pastel blue.

9. Once the carrot bars have cooled, remove them in one piece by lifting the parchment sides and place back on cooling rack. Generously frost them with the blue frosting.

10. Melt the 1 tbsp of chocolate chips or bar in a microwave safe bowl or over the stove top. They will melt fast so melt in small increments, 15 seconds at a time. Once melted, dip a clean small paintbrush into the chocolate and flick it back with your fingers to create speckled splashes onto the frosting. Depending on the chocolate chips used, they may be too thick to create a splash. If so, add 1 tsp of coconut oil to the chocolate to thin it out. Keep flicking the paintbrush until you reach the desired amount of speckle.

11. Wait for chocolate to set. Then slice into bars and enjoy!

Notes:

·       I have not tried egg subs here but I do think flax eggs will work (2 tbsp ground flax + 6 tbsp warm water) They just may be a little more dense. Aquafaba eggs may work, too.

·       To make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. I prefer to use coconut sugar because it is my go to low glycemic sweetener but you can use any granulated sugar or monkfruit.

·       You can use any powdered sugar for the frosting, just know if you use a brown sugar like coconut sugar, your frosting won’t bright blue!

~Gutsy Baker, Stephanie Charbonneau

Crayon Egg Designs with Natural Easter Egg Dyes

Get out those crayons for some Easter decorating fun. Great creative and draw on your eggs before dipping in dyes. So easy!

WHAT YOU NEED

1-2 dozen eggs
crayons
Color Kitchen Easter Egg Coloring Kit
white vinegar

DIRECTIONS

Step 1: Hard boil 1-2 dozen eggs and chill.

Step 2: Mix up egg dyes (instructions on package).

Step 3. Make sure eggs are dry and then draw on eggs. Use white for areas you don’t want color to create patterns.

Step 4. Allow dyes to dry for an hour or until dry to the touch.