Tablespoon`s Top 40 Rainbow Recipes

Transcription

COLORiffic
birthday
cakes
Dreamy
desserts
& treats
Rainbow Piñata Cake
Rainbow Cheesecake
Double Rainbow Cake Jelly Shot
Rainbow Pasta
Double Rainbow Cupcakes
Double Rainbow Pudding
Double Rainbow Shots
Double Rainbow Bagels
Fruit and Creme Cake
Mini Rainbow Whoopie Pies
Rainbow Cherry Jigglers
Double Rainbow Pancakes
Polka Dot Rainbow Cupcakes
Rainbow Cheesecake Hearts
Rainbow Chex Mix
Rainbow Breakfast Bento Box
Rainbow Angel Birthday Cake
Rainbow Fudge
Rainbow Gelatin Orange Wedges
Rainbow Donuts
Rainbow Cake
Rainbow Cookie Pop Mash-Up
Rainbow Milk Shooters
Rainbow Pizza
Rainbow Cake in a Jar
Rainbow Peppermint Patties
Rainbow Slaw Salad
Rainbow Sushi Rolls
Rainbow Fondant Cupcake Cakes
Rainbow Pinwheel Cookies
Spiked Rainbow Ribbon Salad
Rainbow Swirl Bread
Teeny Tiny Rainbow Cakes
Rainbow Sprinklers
Yogurt-Gelatin Ribbon Salad
Rainbow Waffles
Tie-Dyed Cupcakes
Rainbow Strawberry Shortcake Treats
Vanilla Rainbow Cake
Triple Rainbow Push-up Cakes
bright
party
bites
magical
main
dishes
COLORIFFIC
BIRTHDAY
CAKES
Rainbow PiÑata Cake
Fruit and Creme Cake
Polka dot Rainbow cupcakes
Rainbow Angel Birthday cake
Rainbow Cake
Rainbow Fondant Cupcake Cakes
Tie-Dyed Cupcakes
Vanilla Rainbow Cake
Coloriffic Birthday Cakes
Recipe by Hungry Happenings
Directions
Preheat oven to 350° F. Grease two 9”
round baking pans with shortening. Dust
pans with flour and tap to remove excess.
Beat cake mix and softened butter on low
speed until combined. Add water and eggs
and beat on low to combine. Mix on medium
speed for 2 minutes. Equally divide batter
among the two round cake pans (13 ounces
in each.) Bake for 22-26 minutes until a
toothpick in the center comes out clean. Cool
in pans for 10 minutes, then remove and cool
completely on a cooling rack.
Measure and cut cakes in half, so you have
four rainbow shaped cakes. Set the cakes
on top of each other to make sure they are
all the same size. If not, cut off any excess.
RAINBOW PIÑATA Cake
Ingredients
1 16-ounce box Betty Crocker® pound cake mix
¼ cup ( ½ stick) butter, softened
2/3 cup water
2 large eggs
shortening to butter pans and counter
flour to dust pans
1 can Betty Crocker® cake icing
2+ cups assorted candy
24-28 ounces white fondant
paste or gel food coloring - red,
orange, yellow, green, blue, indigo, violet
1 container Betty Crocker® Rich and Creamy vanilla
frosting
SUPPLIES NEEDED
2 white coated cake boards
there is no room for the cake to sag once
it’s upright. Pipe icing around the edge of
the top cut-out cake.
Place the flat side of the final cake layer on
top. If needed, pipe any remaining icing in
between the cake layers to fill in any gaps.
Cut a piece of cake board the size of the
bottom of the rainbow cake. Pick up the cake
and turn it so that the rainbow is facing you,
not lying flat, and set the cake on the board.
Use a container of frosting to frost the cake,
making it as smooth as possible.
Color 16 ounces fondant light blue. This
will be the sky and it looks good with
streaks of darker blue throughout, so
there’s no need to completely mix the
coloring into the fondant.
Set two of the rainbow shaped cake pieces
aside. Lay the two remaining cakes flat
on a cutting board. Trim off the rounded
tops of each cake so that these cakes can
be sandwiched flat in between the other
two cakes. Then, use a sharp knife to cut a
smaller rainbow shape out of the centers of
these two cakes, making a well for the candy.
Lightly grease a cutting board or counter
with shortening and roll out light blue
fondant into a large rectangle.
Remove all the scraps and crumbs from
your work surface, leaving your two cutout cakes and two whole cakes.
Create a rainbow by coloring pieces of
fondant (about 1 ounce each) using violet,
indigo, blue, green, yellow, orange and red
coloring. Roll each color into a long log.
Pipe Betty Crocker Cake Icing onto one
side of a cut-out cake. Place the flat side
of one whole cake on top of the icing. Pick
up the stacked cakes and turn it upside
down, so that the whole cake is now on the
bottom and the cut-out cake is on top. Pipe
icing along the edge of the cut-out cake,
and carefully pick up the other cut-out
cake and set it on top.
Pour candy into the cut out area of the
cake, filling the hole completely, so that
Pick up fondant and drape it over cake.
Smooth out fondant. Cut off any excess
fondant from edges of cake. Set cake on
a larger cake board. You can use a dab of
frosting to hold it in place, if needed.
Set the baking pan used to bake the cake,
upside down on your counter. Start with
the red fondant, set one log on the pan
along the top edge. Set the orange log next
to the red. Your fondant pieces may stick
to each other if they are a bit sticky. If they
don’t stick, use a small amount of water as
edible glue.
Continue to add rainbow stripes, adding
yellow, green, blue, indigo, then finally
Makes
8
slices
violet. Cut across
the fondant logs
prep time
in the middle
of the cake
hours
total time
pan, so your
rainbow is
hours
the same size as your cake.
Remove excess fondant.
2
3.5
Smooth out the rainbow, pressing all the
pieces together. Brush one side of the
rainbow lightly with water. Carefully pick
up rainbow and press the side that has
been brushed with water up against the
fondant covered cake. Hold the rainbow in
place for about a minute until it adheres to
the cake.
To make clouds, pinch off varying sizes of
white fondant, roll them into balls. At the
end of each side of the rainbow, stack the
fondant balls into cloud formations.
Once the clouds are completed your cake is
ready to be displayed. I cut my larger cake
board to look like a cloud, and set it on a
piece of blue sky paper for added affect.
To serve cake, cut and allow candy to fall
out. I made a cut in the center of the cake
in order to get a nice photo but found
that by doing so my candy got covered in
crumbs. I suggest you start by cutting off
one end of the rainbow cake, allowing the
candy to spill out of the cake for more of a
piñata like effect.
NOTE: When you create a candy filled cake,
the candy inside will become moist as it
sits inside the cake. Choose candies that
will keep their shape once moist.
Recipe by Gourmet Mom
servings
24
cupcakes
total time
prep time
30
minutes
1:00
hours
IngredientS
1 box Betty Crocker® SuperMoist® white cake mix
1 can Betty Crocker® whipped fluffy white icing
24 cupcake wrappers
1 water, vegetable oil, & eggs called for on box
3 drops each red, orange, yellow, green, blue and purple food coloring
12 quart size freezer bags
¼ cup each red, orange, yellow, green, blue and purple candy melts
1 wax paper
Directions
Preheat oven to 350°F. In a large bowl, combine cake mix, eggs, oil and water. Mix well.
Divide batter into six quart freezer bags. Add 3 drops of food coloring into each bag so you have a
bag of each color. Seal and squeeze bag to combine.
Cut a corner off each bag and pipe out about 2 teaspoons of each color into muffin tins lined with
cupcake wrappers.
Bake at 350 degrees for 18-22 minutes, until done.
While cupcakes are baking, melt each color of candy melts in the microwave for 30 seconds at a
time, stirring after each interval, until smooth.
Spoon each color candy melt into a quart freezer bag, snip of an end, and use to draw “rainbows”
onto wax paper. Let set completely.
When cupcakes are cooled, frost with Betty Crocker fluffy white icing. Peel rainbows off wax paper
and place on top to garnish.
Fruit and Cream Cake
Ingredients
Recipe by Betty Crocker
Cake
servings
16
slices
total time
prep time
20
minutes
1:50
hours
1 round angel food cake (8 or 9 inch)
1 cup raspberry sherbet, slightly softened
1 cup lime sherbet, slightly softened
1 cup orange sherbet, slightly softened
Frosting
1 pint (2 cups) whipping cream
½ cup powdered sugar
1 teaspoon vanilla
Directions
Slice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate;
spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third
cake layer; spread with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm,
about 1 hour.
In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form.
Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of
cake. Freeze until firm before serving, at least 30 minutes.
Polka Dot Rainbow Cupcakes
Recipe by Sugar and Charm
servings
16
cupcakes
total time
prep time
10
minutes
50
minutes
IngredientS
1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
1 cup water
½ cup vegetable oil
3 eggs
2 containers Betty Crocker® Rich and Creamy vanilla or creamy white frosting
food coloring for rainbow colors
Directions
Mix the cake mix with the eggs, water and oil until combined.
Fill cupcake liners 3/4 of the way full and bake for 15-20 minutes at 350°F. Then let them cool
completely.
Divide (no need in measuring) one container of frosting into six mini bowls.
Add a few drops of food coloring in a mini bowl. Repeat one color to each bowl to make separate
frosting bowls of the colors of the rainbow - red, orange, yellow, green, blue, purple.
With the other container of frosting, frost a layer of white onto each cupcake.
Fill small zipper storage bags with the individual frosting. Cut a tiny hole in the corner of the bag and
pipe on the dots.
Rainbow Angel Birthday Cake
servings
12
slices
total time
prep time
20
minutes
3
hours
Ingredients
1 box Betty Crocker® white angel food cake mix
1 ¼ cups cold water
1 teaspoon grated lemon or orange peel
Red, yellow and green liquid food colors
1 cup Betty Crocker® vanilla frosting (from 1-lb container)
12 to 15 square candy fruit chews
Directions
Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or
metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat
on medium speed 1 minute.
Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the
batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube
cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter.
Spoon green batter over top.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do
not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool,
about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
Spoon ½ cup of the frosting into microwavable bowl. Microwave uncovered on High about 15
seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into
1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle
over cake.
Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy
square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at
room temperature.
Rainbow Cake
by Food 4 Thawt
servings
16
slices
total time
prep time
2
hours
3
hours
IngredientS
2 boxes Betty Crocker® white cake mix
4 drops food coloring
4 packages cream cheese (8 oz)
1 cup butter
5 cups powdered sugar (confectioners sugar)
1 tablespoon vanilla
Directions
For the cake, make one box cake mix according
to the directions on the box. Separate batter into
3 bowls with roughly about 1 cup of cake mix
per bowl. Add desired food coloring to each bowl
(purple, blue, green).
the purple layer on your cake stand or plate. Add
enough frosting to cover the layer and some to
spill over the edges, anywhere from ½ to one cup
of frosting. Run the flat, straight side of a knife
around the cake to smooth out the edges.
Bake cakes in round pans according to box instructions, but make sure you check the cake about 10
minutes before it’s supposed to be done. With less
mix in each pan, they can cook faster.
Add the BLUE layer of the cake. Put frosting in the
middle, start spreading out frosting with the flat,
straight side of a knife so that it covers the cake
and falls out over the edges. Then run your knife
around the outside edge of the cake to smooth out
the sides.
Repeat for the remaining colors (red, orange,
yellow). You will now have six layers of different
colors.
For the frosting, mix together softened (room
temperature) butter and softened (room temperature) cream cheese until well combined. Add
vanilla. Combine. Slowly add in powdered sugar.
Put the cake into the fridge for at least 2 hours or
freeze for 1 hour.
Repeat with GREEN layer, then YELLOW layer.
Put cake into fridge for at least 2 hours or freeze
for 1 hour.
After the 5th cup of powdered sugar, taste the
frosting and see if you would like it sweeter. (I tend
to use the full 6 cups, but some prefer the frosting
less sweet.)
Repeat with ORANGE layer, then RED layer.
Try to level each layer of cake with a large bread
knife. For the rainbow cake especially, if all the
layers are level, then they will evenly display when
you cut into it.
Once you have finished frosting the cake, add any
decorative touches or words that fit your occasion!
To assemble, start with the PURPLE layer first. Put
Cover cake with frosting and run the flat, straight
edge of a knife around the edges of the cake to
smooth out the frosting.
Recipe by tbspErin
servings
3
jar cakes
total time
prep time
40
minutes
1:20
minutes
IngredientS
1 Betty Crocker® SuperMoist® white cake mix
1 container Betty Crocker® Whipped Ready to Spread white frosting
3 egg whites (for cake mix)
1/3 cup vegetable oil (for cake mix)
1 ¼ cup water (for cake mix)
Betty Crocker® NEON food colors in neon pink, neon blue and neon purple
Regular food colors in yellow, green, red and blue
3 (1-Pint) wide-mouth glass canning jars
Non-stick cooking spray
Directions
Preheat oven to 350°F. Wash canning jars and
dry thoroughly. Set lids and rims aside. Spray
inside of each glass jar with a generous amount
of non-stick cooking spray.
Make cake batter according to directions on
cake mix box.
Divide batter evenly between 5 bowls (approximately 1 cup of batter in each bowl).
Add 15 drops of neon pink food coloring to the
1st bowl. Stir to blend well.
Add 14 drops of regular yellow food coloring to
the 2nd bowl. Stir to blend well.
Add 24 drops of regular green food coloring to
the 3rd bowl. Stir to blend well.
Add 7 drops of neon blue food coloring to the
4th bowl. Stir to blend well.
Add 8 drops of regular red + 7 drops of regular
blue + 3 drops of neon purple food coloring to
the 5th bowl. Stir to blend well.
Spoon about ½ cup of each color batter into
each of the jars, layering the colors in this order:
purple (first), blue, green, yellow, pink (last).
Use a paper towel to wipe any spills or drips
from the jars.
Place the jars in a glass baking dish. Add ¼” of
water to the bottom of the dish surrounding the
jars. Bake for 35-40 minutes. Cake tops should
spring back to the touch when done, but don’t
bake so long that the cakes are brown. You can
also use a long bamboo skewer to test doneness
if you have one.
Allow cakes to cool completely, about one hour,
before frosting.
Spread frosting over top of cake and decorate as
desired.
Rainbow Fondant Cupcake Cups
IngredientS
servings
12
cupcakes
total time
prep time
3
5
hours
hours
2 tablespoons shortening or butter
16 ounces mini marshmallows
4 tablespoons water
2 teaspoons corn syrup
optional, flavored oil or extract
2 pounds confectioners sugar
paste or gel coloring - violet, indigo,
blue, green, yellow, orange, red
12 baked cupcakes (baked in the same
muffin tin you use to make the fondant cups)
Betty Crocker® frosting
optional decorations, gold luster dust,
gold edible glitter, sprinkles
Directions
You will need to make 6 single batches of
colored marshmallow fondant in indigo,
blue, green, yellow, orange and red plus one
double batch in violet. For each single batch,
lightly grease a microwave safe mixing bowl
with butter or shortening. Pour 1 cup of
mini marshmallows into the bowl. Sprinkle
1½ teaspoons of water, ¼ teaspoons corn
syrup and 2-5 drops flavoring, if using, over
marshmallows. Toss to coat. Double amounts
for the violet fondant.
Microwave for 25-45 secs on high power
until the marshmallows puff up and melt
(45-60 secs for a double batch.)
Stir in coloring. Make sure the color looks
really bright, as it will dull a bit once the
confectioners sugar is added.
Pour 1 cup powdered sugar into the bowl.
Stir with a greased rubber spatula until the
fondant comes together.
Grease your hands then pick up the fondant
and begin to knead it working in any excess
confectioners sugar. If the fondant feels sticky,
add in a small amount of confectioners sugar, if
it’s dry, add a few drops of water. Continue to
knead until the fondant is smooth. With these
small amounts of fondant, I find it easiest to
just knead it in my hands. If you want, you can
grease your counter and knead it there.
the top edge of violet colored fondant round.
You only want a very thin line, as it will act as
glue once you add the rainbow strip to it.
Wrap each color of fondant in plastic wrap
and allow it to rest for at least an hour.
To shape a rainbow fondant cup, turn a muffin tin upside down. Lightly brush butter or
shortening all around the back side of each
muffin cup. Turn the violet fondant round,
that is brushed with the corn syrup, upside
down and set it on one of the muffin cups.
Carefully pick up a fondant rainbow and wrap
it around the muffin cup with the indigo
stripe next to the violet round. Press the
seams together. Cut off any excess fondant,
press the seams of the rainbow together, using corn syrup as glue if needed.
Pinch off a heaping teaspoon of the indigo
colored fondant. Roll it into a 10-inch long
by 1/8 inch thick rope. Repeat with the blue
fondant. Immediately, press the two fondant
ropes together, using corn syrup as glue, if
needed. Continue making fondant ropes adding a green, then yellow, orange and finally
red rope to the rainbow. Cut a straight line
at both ends of the rainbow. Rub the palm
of your hand over the entire surface of the
rainbow a few times to smooth it out. Allow it
to dry for 10-15 minutes then flip it over and
do the same on the other side. Repeat making a
total of 12 rainbows. Wrap any excess fondant
up in plastic wrap and place in a zip top bag and
store for another use.
Roll out the violet fondant to about 1/8 inch
thickness. Cut, using a 2 ½ inch round cookie
cutter. Re-roll as needed to make 12 violet
rounds.
Brush a very thin line of corn syrup around
Allow the rainbow fondant to harden for
about 30 mins on the muffin tin. Then, remove the rainbow cups from the muffin tin,
carefully turn them right side up.
Allow the cups to dry for at least an hour.
Fill each fondant cup with a cupcake. Frost
and decorate each cupcake. Dust with gold
luster dust or sprinkle on some edible gold
glitter to dress up the cupcakes. Serve.
Ingredients
Recipe by Michelle.p
servings
14
cakes
total time
prep time
1:30
4:30
hours
hours
2 boxes Betty Crocker® SuperMoist® white cake mix, mixed up
according to package directions
3 containers Betty Crocker® white frosting
parchment paper
9”x 13” inch pans
liquid food coloring (colors from both the classic and neon sets)
Directions
Measure out 6 sheets of parchment to line
your 9”x13” pan - you’ll want a couple
inches of overhang on both long sides of pan.
Preheat oven per cake baking directions on
box.
Divide cake batter evenly into 6 bowls.
Color with liquid food coloring. Using a classic food color set for the red and yellow, a
2:1 yellow/red ratio for the orange, blue and
purple from a neon set, and a custom mix
of the neon and classic green on the green
layer. You’ll need about 20 drops total in
each bowl to get nice, vibrant colors.
Place one of the parchment sheets in the
pan. Secure the sides to make distributing
the batter easier. I used binder clips, which
worked great. (Remove these before baking!)
Pour the first bowl of batter into the pan,
and spread it just to the edges of the pan
with a spatula. When you pour the batter in,
it won’t look like much. Spread it out on the
parchment as evenly as possible, and pop it
in the oven.
Bake the layer for about 10 minutes. Watch
it carefully - these thin little layers cook fast!
Remove from oven and allow layer to cool on
a cooling rack (in the pan) for 10 minutes.
Remove layer from pan using the paper
parchment handles, and place layer back on
cooling rack to continue cooling.
Repeat with remaining layers.
Once you’ve baked all six layers, and allowed
them to cool completely (won’t take long),
grab the white frosting. Give the frosting a
thorough stir so it’s nice and loose.
Place the first layer back in the pan (leaving
the parchment on). Spread about 1/3 of a tub
of the white frosting evenly on the layer.
Grab the next layer in your line-up. You can
use the parchment to position it, lay it face
down on the frosted first layer, and then just
peel the parchment off.
Repeat with remaining layers, until you get to
the last one, which you won’t frost.
Wrap the pan with parchment (which won’t
stick to the cake) and then a layer of heavy
foil and place in the freezer. Weigh the cake
down using a cutting board or another pan,
with a few pounds of frozen food or other
freezer safe items on top.
Let the cake freeze at least overnight.
Several hours before serving, remove from
freezer, unwrap, grab the cake slab out of
the pan with the parchment handles, and get
ready to cut. Cutting is best done when the
cake is frozen!
Cut with a 2 ½” diameter round biscuit cutter – and keep in mind that you’ll need a tall
cutter with handles that don’t interfere too
much. Once you’ve cut, just push the cake
out of the cutter, gently but firmly onto a
plate or cutting board. Repeat with remaining cake.
Top with frosting and sprinkles.
Spread rainbow cake joy throughout the land.
Tie-Dyed Cupcakes
IngredientS
1 box Betty Crocker® SuperMoist® white or yellow cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container (9 oz) Betty Crocker® Parlor Perfect™ confetti sprinkles
servings
24
cupcakes
total time
prep time
15
minutes
1:25
hours
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for
24 cupcakes--except fill muffin cups half full; top each with ¼ teaspoon sprinkles. Top with
remaining batter; sprinkle each with ½ teaspoon sprinkles.
Bake and cool as directed on box for cupcakes.
vanilla Rainbow Cake
Recipe by Sugar and Charm
servings
10
small
slices
total time
prep time
20
minutes
3:30
hours
Ingredients
1 box Betty Crocker® white cake mix
3 egg whites
1 ¼ cup water
1/3 cup vegetable oil
1/8 t easpoon food coloring gel (each color: red, orange, yellow, green and
blue)
2 containers Betty Crocker® Whipped Fluffy White Frosting
Directions
Mix the cake mix, egg whites, water and oil until the batter is smooth.
Divide 3/4 cup of the cake batter into five bowls and add food coloring gel (red, orange, yellow,
green and blue) to each. (Divide any remaining batter equally into the bowls.)
Bake each layer individually in a 6” round cake pan for 12 minutes.
After baking (and cooling), stack each layer, starting with blue, adding a nice amount of fluffy white
frosting in between.
Divide the frosting into five bowls and add food coloring gel to each of them. Make sure to add a
little more frosting in the bowl with red coloring, since you will be using red to cover the top of the
cake.
Fill a decorating bag with the blue frosting. Using a large tip, start at the bottom of the cake and
create circles around the entire bottom of the cake. Then repeat using a fresh decorating bag for
each remaining colors.
Dreamy
Desserts
& Treats
Rainbow Cheesecake
Rainbow Cheesecake Hearts
Rainbow Fudge
Rainbow Cookie Pop Mash-Up
Rainbow Sprinklers
Rainbow Strawberry Shortcake Treats
Triple Rainbow Push-up Cakes
Dreamy Desserts and Treats
RAINBOW CHEeseCake
Makes
16
slices
Ingredients
Filling
Crust
2 cups finely crushed graham crackers
2 tablespoons sugar
½ teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, softened
prep time
45
4 packages (8 oz each) cream cheese, minutes
total time
room temperature
8
1 1/3 cups sugar
hours
2 teaspoons vanilla
1 pinch salt
1 cup sour cream
1 cup heavy cream
4 large eggs
1 each of liquid food colors (blue, yellow, green, red)
Recipe by Macheesmo
Directions
Preheat oven 350°F. Before you get started
with the crust, make sure your 9 inch
springform pan is water tight. Do this by
carefully wrapping a few layers of foil on
the outside of the pan, so water cannot get
into the pan. Be careful not to rip the foil or
water will get into your cake and ruin it!
Mix crushed crackers, 2 tablespoons
sugar, the cinnamon and salt together in
a bowl. Then mix in butter with your clean
fingers, until crumbs are pea sized.
Press all of the graham cracker mixture
into the prepared springform pan. Press
it down firmly in the pan. Use a measuring cup for this, which makes it easy to
get around the edges. You should have an
even, flat crust.
Bake the crust for 10 minutes on a low
oven rack. Remove from the oven, and cool
completely before continuing. Turn oven
temperature down to 325°F.
To make filling, cut cream cheese into
pieces and add to a mixing bowl. Whip until
smooth, maybe 4 minutes. Then add 11/3
cups sugar, and continue to beat until
smooth again, another 4-5 minutes. Next,
add vanilla, salt, sour cream and heavy
cream; beat until smooth. Add in 1 egg at a
time, beating briefly between each egg.
Once the mixture is well combined and
very smooth, divide evenly into 6 dishes.
Add food color to each dish to get the desired colors. (Red = 25 drops of red, Orange
= 18 drops yellow + 6 drops red, Yellow = 18
drops yellow, Green = 18 drops green, Blue
= 18 drops blue, Violet = 18 drops red + 12
drops blue)
Pour colored mixtures into cooled crust.
Start with red filling, and slowly pour it
right in the center of the crust. Continue to
build the rainbow by pouring the fillings directly in the center. This will create layers
so that each slice has some of each color.
Place cheesecake into a baking dish on
oven rack, and fill baking dish with boiling water about 1 inch up the side of the
springform pan.
Bake at 325°F in the water bath for 1 hour
and 40 minutes to 1 hour 50 minutes or
until set but still jiggles slightly 2 inches
from the edge. If cheesecake begins to
brown on top, cover loosely with foil during
last 5 minutes of baking.
Turn off the oven, open the oven door a
crack, and let the cake cool in the oven for
1 hour. The slow cooling will help it not
crack.
Then loosely wrap the dish in foil so the
foil isn’t touching the top of the cake and
refrigerate for at least 4 hours.
When ready to remove cake, run a clean
narrow knife around the edge of the dish,
remove the foil, unlock the spring, and
carefully lift off the outer ring.
Serve either alone or with a cherry/raspberry sauce. It’s so rich and creamy that it
really doesn’t need a topping.
IngredientS
1 box (5.1 oz) vanilla instant pudding, prepared per package directions
red, yellow, blue, green and purple liquid food coloring
whipped topping and rainbow sprinkles, for garnish
Makes
4
servings
total time
prep time
15
minutes
1:30
hours
Directions
Separate the prepared pudding into 6 individual bowls.
Add 2 drops of food coloring to each bowl to make the rainbow colors. For orange, use one drop
yellow and one drop red.
Layer the pudding by adding 2 tablespoons of the first pudding color into four small, thin parfait
glasses (about 8 oz volume works well). Tap the bottom of your parfait glass gently on the counter
after each layer to make the layer flatten. Repeat with remaining pudding colors.
Refrigerate per the pudding package directions, until fully set.
Immediately before serving, top with whipped cream and rainbow sprinkles.
Ingredients
COOKIES
Makes
50
pie bites
total time
prep time
2
hours
2
hours
2 tablespoons butter, softened
½ cup granulated sugar
1 ½ cups Original Bisquick® Mix
1 egg
½ cup milk
1 teaspoon vanilla
Red , yellow, green and blue food
colors
FILLING
4 ounces (half of 8-oz. package)
cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla
1 ¼ cups powdered sugar
Directions
Heat oven to 350°F. Line large cookie sheets
with cooking parchment paper
In medium bowl, beat 2 tablespoons butter and
the granulated sugar with electric mixer on low
speed until well blended and sandy in texture.
Add remaining cookie ingredients except food
colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter
into 5 small bowls (about ¼ cup each).
Stir food color into each as desired to create
rainbow colors. Stir until well blended. Spoon
batter into individual resealable food-storage
plastic bags. Cut ¼ inch off corner of each
bag. Onto cookie sheets, squeeze each bag of
colored batter gently to make 20½ -inch circles
of dough (about ¼ teaspoon each), about 1 inch
apart.
Bake 3 to 5 minutes or until tops spring back
when lightly touched. Cool 2 minutes. Gently
remove from cookie sheets to cooling racks;
cool completely, about 20 minutes.
In medium bowl, beat cream cheese, ¼ cup
butter and ½ teaspoon vanilla with electric
mixer on low speed until well mixed. Gradually
add powdered sugar, beating on low speed until
incorporated. Increase speed to medium; beat
about 1 minute or until smooth.
For each whoopie pie, spread about ½ teaspoon
filling on bottom of 1 cookie; place second
cookie, bottom side down, on filling. Store
loosely covered in refrigerator.
RAINBOW Cheesecake hearts
IngredientS
servings
3/4 cup
9
individual
cakes
total time
prep time
1:30
8
hours
hours
graham cracker crumbs
1 pinch cinnamon
3 tablespoons butter, melted
16 ounces cream cheese, softened
2/3 cup granulated sugar
1/3 cup heavy whipping cream
2 large eggs
1 teaspoon vanilla
red, yellow, blue, green food coloring
SUPPLIES NEEDED
2 Silicone Heart Molds each with 6
cavities
Directions
Preheat oven to 325°F.
Make the crust. Combine graham cracker
crumbs, cinnamon, and melted butter, stirring
until it looks like sand. Spoon out a heaping tablespoon of crumb mixture into 9 heart
cavities in your molds. Press the crumbs down
making an even crust. Bake crusts for 10-12
minutes until golden brown. Remove from oven
and allow to cool.
Make cheesecake filling. Combine cream
cheese, sugar, heavy whipping cream, eggs,
and vanilla in the bowl of a food processor
and pulse just until smooth. If you prefer, you
can mix it by hand. First, mix the cream cheese
and sugar together until well blended. Add
whipping cream, eggs and vanilla and mix until
smooth. Note: You don’t want a lot of air in this
mixture, so I don’t recommend using a hand
mixer.
Evenly divide cheesecake filling into six
bowls, about a half a cup in each. Color one
bowl with yellow food coloring then the others with orange, red, green, blue and purple.
Start with one drop of coloring, then add
more until you achieve the desired color. To
get orange, use red and yellow, for purple,
use red and blue.
Equally divide the purple cheesecake filing
among the 9 heart cavities, spooning about
a tablespoon of the filling over each crust.
Spread it out in a thin layer making sure it
touches the sides of the mold completely.
Wipe off any filling that smeared on the sides
of the mold. Repeat this process with the
blue, spreading it in an even layer over the
purple.
You will need to repeat this process layering all
the colors in the mold. Top the blue with green,
then yellow, orange and finally red.
To achieve the creamiest cheesecakes with
the smoothest top surface, you will want to
bake them in a water bath. It is not mandatory with this recipe, but highly recommended.
To do so, set your heart molds in a roasting
or baking pan. Set the pan in the oven, then
carefully pour enough boiling water into
the pan, being careful not to splash on the
cheesecakes, until the water comes halfway
up the sides of the heart mold.
Bake your cheesecakes for 20-24 minutes
until the top forms a smooth film and the
center is still jiggly but not wet.
Allow your cheesecakes to cool for an hour
then refrigerate for at least 3 hours then
freeze for two hours. Your cheesecakes will
be much easier to remove from the mold if
frozen.
Carefully turn the silicone mold upside down
and set it over a baking sheet lined with
parchment or wax paper. Gently tug at the
mold pulling it away from the cheesecake,
allowing the cheesecake to fall out. Immediately turn the cakes right side up. Your
frozen cheesecakes will probably have beads
of condensation on them. You can simply
pat them dry with a paper towel. While
the cheesecakes are frozen and are easy to
move, set them on a serving platter or individual dessert plates. Keep refrigerated until
about 30 minutes before serving. They will
have a creamier texture if allowed to sit at
room temperature for a while before eating.
Rainbow Fudge
IngredientS
Recipe by tbspErin
servings
32
pieces
total time
prep time
1:30
13:30
2 cans (14 oz each) sweetened condensed milk (not evaporated)
5 boxes (6 oz each) white chocolate baking squares, chopped
1 ¼ teaspoons vanilla
liquid food color (red, blue, green and yellow)
hours
hours
Directions
Line 9 x 5-inch loaf pan with foil.
Divide sweetened condensed milk between
5 microwave-safe small bowls, about ½ cup
per bowl.
To make the bottom PURPLE layer, add 6
ounces of chopped white chocolate to one
bowl of the sweetened condensed milk.
Microwave uncovered on High 1 minute; stir
until smooth. Stir in ¼ teaspoon vanilla. Tint
PURPLE by adding 9 drops of red food color
and 6 drops of blue food color; stir well. Immediately pour fudge mixture in the bottom
of a foil lined pan, spreading to edges. Firmly
tap pan on counter to even out layer. Place
in freezer for at least 15 minutes or until top
appears set.
For the BLUE layer, add 6 ounces of chopped
white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered
on High 1 minute; stir until smooth. Stir in
¼ teaspoon of vanilla. Tint BLUE by adding
18 drops of blue food color; stir well. Gently
pour and spread mixture over PURPLE layer
in pan. Firmly tap pan on counter to even out
layer. Place in freezer at least 15 minutes or
until top appears set.
For the GREEN layer, add 6 ounces of
chopped white chocolate to one bowl of the
sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth.
Stir in ¼ teaspoon of vanilla. Tint GREEN by
adding 18 drops of green food color; stir
well. Gently pour and spread mixture over
BLUE layer in pan. Firmly tap pan on counter
to even out layer. Place in freezer at least 15
minutes or until top appears set.
For the YELLOW layer, add 6 ounces of
sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth.
Stir in ¼ teaspoon of vanilla. Tint YELLOW
by adding 12 drops of yellow food color; stir
well. Gently pour and spread mixture over
GREEN layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least
15 minutes or until top appears set.
For the top RED layer, add 6 ounces of
sweetened condensed milk. Microwave
uncovered on High 1 minute; stir until
smooth. Stir in ¼ teaspoon of vanilla. Tint
RED by adding 18 drops of red food color;
stir well. Gently pour and spread mixture
over YELLOW layer in pan. Firmly tap pan
on counter to even out layer.
REFRIGERATE at least 12 hours until cold and
firm. Cut into 8 rows by 4 rows, trimming
edges as desired. If fudge becomes soft
during slicing, return to refrigerator to firm
up. Store covered in the refrigerator.
Rainbow Cookie Pop Mash-up
Recipe by BC TasteSeekers
IngredientS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
24 Dum Dum Pops®, unwrapped
servings
24
pops
total time
prep time
15
45
minutes
Directions
minutes
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Cut cookie dough into 24
slices. On parchment-lined cookie sheet, place cookie slices about 2½ inches apart.
Press a pop in center of each cookie slice.
Bake 9 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie
sheets.
Ingredients
Recipe by Girl Who Ate Everything
Makes
36
patties
total time
prep time
15
2:30
hours
minutes
5 cups powdered sugar
3 tablespoons light corn syrup
3 tablespoons water
3 tablespoons vegetable shortening
1 teaspoon peppermint extract
Red , orange, yellow, green, blue, and purple food colors (the gel version
works well here)
Parchment paper
16 ounces dipping chocolate
Directions
In the large bowl of a stand mixer (you can
also use a hand mixer), beat 4 ½ cups of
the powdered sugar with corn syrup, water,
peppermint extract, and shortening at medium speed until just combined. Knead on a
work surface dusted with remaining ½ cup
of powdered sugar until smooth. If it’s not
dough consistency, add a tiny bit of water
until it’s workable.
Divide dough evenly into 6 balls. In a small
bowl, color each ball red, orange, yellow,
green, blue, and violet respectively. Remember that adding food coloring could make
your ball a little too wet, so feel free to add
more powdered sugar here until the ball is
workable and not sticky.
Take one ball at a time, roll it into a snake
shape, place it in between two sheets of
parchment paper, and roll it into a rectangle
about 11”x5”. Place each sheet of dough in
the fridge to chill for about 15-20 minutes.
it soften a bit before rolling. Then freeze the
roll of dough until hardened (about an hour).
Once dough has chilled, remove the parchment from each layer (leaving one layer
on the bottom so it doesn’t stick to your
surface) and stack each layer on top of the
other in the order of red, orange, yellow,
green, blue, purple. Chilling the dough allows
the parchment paper to be removed without
tearing the dough. If the dough begins to
tear, chill the dough longer.
When log is frozen, cut into ¼ inch circles.
Turn the log after each couple of slices to
keep the log round because the pressure of
the knife can make the log turn oblong.
Once the layers have been stacked on top of
each other, slightly roll them to get rid of any
air bubbles.
Trim the long end of one side with a sharp
knife so that you have an even edge to begin
rolling. Starting with the long side, begin
rolling the dough using the parchment paper
to help roll. If your dough is too hard here, let
Melt dipping chocolate according to the
package directions. Using a fork, dip one pinwheel, shaking the excess off and letting it
set on parchment lined cookie sheets. Repeat
with all of them. Return them to the freezer
to chill if they get too soft.
Place patties in the fridge or freezer to set.
Store patties in between layers of parchment
paper so they don’t stick.
Inspired by: Hanielas.com
servings
14
cookies
total time
prep time
30
minutes
1:30
IngredientS
1 bag (17.5 oz) Betty Crocker® Sugar Cookie Mix, mixed per
package directions
Liquid food coloring, as desired
Rainbow sprinkles, if desired
hours
Directions
For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color
liquid food coloring. (We used McCormick Neon shades in pink, green, blue and purple, as well as the
yellow from the standard pack).
Roll each color dough into 14 grape-sized balls.
Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.
Then roll that ball between your hands and the counter or cutting board until you have a cylinder
about 6 inches long.
Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
Roll edges of the cookie in sprinkles.
Repeat with remaining cookies.
Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of
golden brown on the edges).
Rainbow Sprinklers
servings
72
cookies
total time
prep time
1:15
minutes
1:15
hours
Ingredients
1 ½ cups sugar
½ cup butter or margarine, softened
½ cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
About 1 ½ cups assorted colored sugars or candy decors
Directions
Heat oven to 400°F. In large bowl, stir sugar, butter, shortening and eggs with spoon until mixed. Stir
in flour, cream of tartar, baking soda and salt.
Shape dough by rounded teaspoonfuls into balls. Roll balls in colored sugar until coated. On ungreased cookie sheet, place balls about 2 inches apart.
Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute; remove from cookie sheet to
wire rack.
Rainbow Strawberry
Shortcake Treats
STRAWBERRIES
3 cups chopped strawberries
3 tablespoons sugar
servings
20
cupcakes
total time
prep time
30
minutes
IngredientS
40
minutes
BISCUITS
2 1/3 cups Bisquick® baking mix
3 tablespoons sugar
3 tablespoons melted butter
½ cup milk
3 cups whipped cream or whipped topping
rainbow sprinkles
Directions
Cut strawberries into small chunks. Toss with the
3 tablespoons of sugar, and place in refrigerator
to macerate.
Combine the Bisquick, sugar, melted butter and
milk in a medium bowl. Mix until a soft dough
forms.
Divide the dough into six portions. Mix each with
a few drops of food coloring (4 to 5 drops for
each color) to make the rainbow colors: red,
yellow, orange, green, blue, purple.
Working quickly, divide each color into several
small chunks. Form small balls with one of each
color. Pat the balls together to make a round
about 8 inches in diameter and 3/4 of an inch
thick.
Cut with a 1½ inch biscuit cutter. Pat dough
remnants together lightly, and cut out more
rounds until you have about 20 total.
Arrange rounds on a cookie sheet and refrigerate
for about 15 minutes.
Bake for 7 to 9 minutes.
Remove from oven and allow to cool slightly.
To serve, split the biscuits in half with a serrated
knife, and top bottom half with strawberries,
whipped cream and, naturally, rainbow sprinkles.
Prop top half on the side.
Triple Rainbow Push-Up Cakes
Recipe by Gourmet Mom
servings
36
cakes
total time
prep time
10
minutes
1
hour
Ingredients
1 box Betty Crocker® Rainbow Chip Cake Mix
1 ¼ cups water
1/3 cup oil
3 eggs
nonstick cooking spray
36 plastic push-up pop containers
2 containers Betty Crocker® Rich & Creamy White Frosting
½ cup rainbow sprinkles
5 drops food coloring in red, orange, yellow, green, blue and purple
Directions
In a medium mixing bowl, combine cake mix, water, oil and eggs until well blended.
Spray two mini muffin pans with nonstick cooking spray. Fill each 2/3 full with batter and bake at
350°F until done, about 15 minutes.
Remove from oven and repeat with remaining batter. Let cool completely.
Drop one mini cupcake into each push-up pop container.
Divide icing into 6 bowls and tint with red, orange, yellow, green, blue and purple.
Add a generous teaspoon of frosting to the top of each cupcake.
Sprinkle with rainbow sprinkles.
Top with a second mini cupcake and add another dollop of frosting to the top.
Finish with more rainbow sprinkles and serve.
Bright
Party
Bites
Double Rainbow Cake Jelly Shot
Rainbow Chex Mix
Rainbow Gelatin Orange Wedges
Rainbow Slaw Salad
bright party bites
Double Rainbow
Cake Jelly Shot
Makes
24
shots
prep time
1
hour
Ingredients
total time
3
hours
1 3/4 cups prepared lemonade
4 envelopes plain gelatin
1 ¼ cups cake flavored vodka (or substitute vanilla or whipped cream vodka and a touch
of amaretto)
2 teaspoons sweetened condensed milk (up to 4 tablespoons is okay, use to sweeten to
taste!)
6 small bowls (one for each color)
liquid food color
frosting and sprinkles, for garnish, if desired
flexible silicone mini muffin pan
Directions
Pour lemonade into a small saucepan, and
sprinkle with gelatin. Allow to soak for a
minute or two.
Heat over low, stirring constantly, until the
gelatin is dissolved (about 5 minutes).
Remove from heat, stir in the vodka and
sweetened condensed milk.
Pour ½ cup portions into 6 bowls. Use
liquid food color for rainbow colors (in
this case: red, orange, yellow, green,
blue, violet). (For a very vibrant rainbow,
use 4 drops of liquid food coloring for the
red, yellow, green and blue colors. To get
orange, use 3 drops red and 1 drop yellow.
To get violet, use 2 drops red and 2 drops
blue.)
Prepare the mini muffin pans by spraying
lightly with cooking spray and then wiping
clean with a paper towel. (This will leave a
slight residue, which will assist in unmolding without affecting the taste or appearance of the jelly shots.)
Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched.
(The first layer will take 10 minutes or so,
subsequent layers less, about 5 minutes
each.) Repeat with remaining colors.
Refrigerate overnight to allow the layers to
fully bond.
To serve, loosen around the edges of each
muffin cavity and pop out the jelly shots.
Immediately before serving, garnish with a
small dollop of frosting and sprinkles.
Recipe by Jelly Shot Test Kitchen
Can’t find a silicone pan? Wax-lined paper
cups also work for this recipe. Just refrigerate until firm and when ready to eat,
loosen by gently squeezing the cup, then
simply peel away the paper cup.
bright party bites
Recipe by JR Norton
servings
6
shots
total time
prep time
1
5
IngredientS
4 boxes (3oz) flavored gelatin (2 blue, 1 yellow, 1 red)
3 cups vodka
20 ice cubes
3 cups boiling water
hours
hour
Directions
You’ll be making five layers:
Blue (BASE layer, poured FIRST)
Yellow (poured SECOND)
Red (double height) (poured THIRD)
Yellow (poured FOURTH)
Blue (TOP layer, poured LAST)
Make the first packet of blue gelatin by mixing the powder with 3/4 cup of boiling water
in a pitcher. Stir well until the powder is fully
dissolved. Stir in 3-4 ice cubes until they’ve
melted and cooled the liquid down to something
approaching room temperature; then stir in 3/4
cup of vodka.
Use the pitcher to pour a blue layer into your
glasses. You should get between 4-8 large shots
out of this depending upon your glasses. You’ll
wind up using about half your liquid. The other
half will probably set up before you can pour it
again for the final layer, so pour it in a bowl or
use it as one-flavor shots... whatever you like.
Put the glasses in the fridge to set. This should
take about 30-60 minutes.
Now make the yellow gelatin just like you
made the blue. Pour your layers, careful to use
only half the liquid. The other half can be kept
at room temperature. You should be able to
deploy it a second time before it sets up at room
temperature. Cool the glasses again so the first
yellow layer sets up.
Make the red gelatin. Pour a double layer on top
of the yellow gelatin, and let it set up.
Use the other half of your yellow gelatin to
create a second yellow layer atop your red layer.
Chill it until it sets.
Make your second box of blue gelatin and pour
a blue top layer. Again, you’ll have about half
leftover for whatever purpose you like.
Chill your last layer, and you’re set!
bright party bites
Ingredients
30 maraschino cherries
Opaque Layer Ingredients
servings
30
jigglers
total time
prep time
1
5
hours
hour
1 cup pineapple or orange juice
1¼
envelopes Knox gelatin (¼ envelope equals about ½ teaspoon of gelatin
powder)
Clear Layer Ingredients
2 cups white cranberry juice cocktail
2½
envelopes Knox gelatin (½ envelope equals about 1 teaspoon of gelatin
powder)
cake sprinkles for garnish, if desired
Directions
Implements: Two flexible silicone half-sphere
molds (Half-Sphere .68 Oz, 1.57” Dia. x .79”
Deep, 15 Cavities), a little spray cooking oil
or vegetable oil, and paper towels
Prepare the molds by wiping the mold
cavities with a paper towel moistened with
a a little vegetable oil (or a quick spray of
unflavored cooking oil spray will also work).
Then, wipe the mold cavities with a clean
paper towel. This will leave just the slightest
residue, which will help unmold the gelatin
without affecting the taste or appearance.
Place each mold on a cookie sheet or cooling
rack to provide a stable surface.
Prepare cherries. Cut the very bottom end
off each cherry. (This will allow the cherries
to stand up straight in the molds.) Place the
cut cherries on a paper towel to drain.
Prepare Opaque Layer. Place juice in a
saucepan and sprinkle with the gelatin. Allow
to soak for a minute or two. Heat over very
low heat, stirring constantly, until dissolved
(approximately 5 minutes). Remove from
heat. Fill each mold cavity 1/3 full with the
gelatin mixture. Refrigerate until fully set, 30
minutes to an hour.
Meanwhile, prepare the Clear Layer. Place
juice in a saucepan and sprinkle with the
gelatin. Allow to soak for a minute or two.
Heat over very low heat, stirring constantly,
until dissolved (approximately 5 minutes).
Remove from heat and set aside to cool
slightly (about 15 minutes).
When the mixture has cooled, and the
Opaque Layer is set, remove the molds from
the refrigerator. Place a cherry, cut side
down, in each mold cavity. Using a tablespoon, carefully fill each mold cavity to the
top with the reserved clear gelatin mixture.
Return molds to the refrigerator, and chill for
several hours (ideally overnight to allow the
layers to fully bond).
To serve, unmold. Immediately before serving, garnish with the cake sprinkles,
if desired.
bright party bites
Rainbow Chex Mix
1 ½ bags (8oz) Chex Mix®, chocolate peanut butter
½ cup each candy melts in pink, orange, yellow, green, blue and purple
servings
16
small
cups
prep time
10
IngredientS
total time
30
minutes
1 cup Chex Mix® Muddy Buddies®
small rainbow sprinkles
large rainbow sprinkles
minutes
Directions
Spread the chocolate peanut butter Chex Mix on a cookie sheet.
Put the candy melts in plastic storage bags, one for each color, twisting the top, carrot style. Then,
microwave one color at a time on 50% power, checking every 30 seconds or so. Once the candy
is pliable, snip off the very corner of the bag and drizzle it over the Chex Mix. Repeat with each
remaining color, one at a time, until you’ve used all the colors. I added small rainbow sprinkles after
each color.
Once the candy melts have set, gently break up the mixture into bite sized chunks.
Add the Muddy Buddies. Mix gently
If desired, add large colored sprinkles for garnish.
bright party bites
Rainbow Gelatin
Orange Wedges
Recipe by tbspSusan
servings
54
wedges
total time
prep time
30
4:30
Ingredients
9 small to medium oranges
6 (3oz) boxes gelatin, one in each of 6 colors (lemon, orange, strawberry,
lime, berry blue, grape)
Water to make gelatin
hours
minutes
Directions
Cut each orange in half. Remove orange sections, leaving the “cup” of rind. Continue until all 9
oranges are cut in half and scooped out (so 18 orange cups are ready). Set orange cups in muffin tins
to keep each upright. Set aside.
Prepare six flavors of gelatin according to package directions, one at a time. With each flavor, fill 3
orange cups, filling up to the edge of the cup. Pour leftover gelatin into a food storage container and
refrigerate to use as desired later. Repeat until all 6 flavors are made and all 18 orange cups are filled.
Carefully place muffin tins into the refrigerator and chill at least 4 hours (overnight is better) until
fully set.
Remove each orange cup from the muffin tin and, using a sharp knife, slice into three wedges.
Continue until all orange cups are sliced into colorful wedges. Place wedges on a serving platter in
rainbow-color order (light to dark).
Serve immediately, or return plate of wedges to the refrigerator until serving time.
TIPS: Use an electric citrus juicer (the kind that easily juices lemon and orange halves) to make the
orange cups, which made that step super quick -- and with the added benefit that we ended up
with awesome homemade orange juice too! Also, if you want more than 54 wedges, just use more
oranges. You have plenty of leftover gelatin to fill them.
IDEA: Use your choice of gelatin for special occasions or to coordinate with team or theme parties.
bright party bites
Recipe by Scaron
IngredientS
¼ Cup Fruity Cheerios® (use mix or all one color)
servings
8
1 cup nonfat milk
shooters
total time
prep time
5
10
minutes
Directions
minutes
Combine the Cheerios and milk in a blender. Whirl until blended. Chill until ready to serve.
Create a rainbow of milk shooters by separating the Cheerios by color and mixing ¼ cup of each
color with 1 cup of milk. Makes 40 shooters.
bright party bites
Rainbow Slaw Salad
Recipe by Baked Bree
¼ cup honey
¼ cup lime juice
servings
8
bowls
total time
prep time
20
minutes
Ingredients
25
minutes
2 tablespoons vinegar
1 tablespoon ground cumin
½ teaspoon salt
¼ teaspoon ground pepper
1/3 cup olive oil
3 cups shredded red cabbage
1 cup grated carrot
4 thinly sliced green onions
1 cup sugar snap peas, sliced
1 sliced red pepper
1 sliced yellow pepper
1 cup chopped cilantro
Directions
In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the
olive oil. Set aside.
Chop vegetables to bite size.
In a large bowl, combine red cabbage, carrots, green onions, sugar snap peas, red pepper, and yellow
pepper. Give a toss and add cilantro.
Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as
needed.
bright party bites
IngredientS
servings
16
slices
total time
prep time
1
5
hours
4 ½ cups water, divided
6 packages (3oz) flavored gelatin dessert mix
3 envelopes plain gelatin (6 tsp gelatin powder, divided)
3 cups flavored rum or vodka, divided
1 1/8 cup vanilla yogurt, divided
hour
Directions
Place the bottle of liquor in the freezer for
several hours before beginning recipe.
Lightly spray bundt pan or gelatin mold
with non stick cooking spray. (I used a 10
cup bundt pan.) Wipe off the excess spray
with a paper towel. A slight residue should
remain, just enough to help unmold your
gelatin, without affecting the taste or
appearance.
Pour 3/4 cup water into a saucepan and
sprinkle with 1 teaspoon of the plain
gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring
constantly, until gelatin is dissolved (about
5 minutes). Wisk in the first package of
flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved. (I find
the sugar free mix dissolves much faster
than the regular!).
Remove from heat. Add ½ cup of the cold
liquor, and stir to combine.
Pour 3/4 cup of the gelatin mixture into the
prepared mold, and place in refrigerator.
Allow to set for 20 to 30 minutes, until the
gelatin is a little firm, but still sticks when
touched. Very important – if the layers set
up too much, the next layer won’t bond
appropriated.
Refrigerate the remaining gelatin mixture in
bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
Gradually stir in 3 tablespoons of yogurt
and stir until well blended. This cooling step
is also important – the gelatin must be
cooled to room temperature before adding
on top of other layers, or the layers will not
be well defined!
Gently spoon the gelatin/yogurt mixture
over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until
gelatin is set but not firm (Again, it should
stick to finger when touched.) As the layers progress, the setting time will become
shorter as the pan and gelatin becomes
colder, and the layers become thinner as
more layers are added to the mold.
Repeat steps with remaining gelatin flavors,
for a total of 12 alternating clear and
creamy gelatin layers.
After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a
larger container or clean sink with warm
water (not too hot!). With clean fingers,
loosen the gelatin around the edges of the
mold cavities. Next, dip the mold almost to
the edge into the warm water for just a few
seconds (10 seconds worked for me). Dry
the bottom of the mold with a towel and
check the edges to see if they are loose, if
not, repeat the dip for just a few seconds.
Place your serving plate on top of the mold
and invert. Viola!
bright party bites
Recipe by Yoplait
servings
18
pieces
total time
prep time
30
minutes
5:30
hours
Ingredients
1 box (6 oz) lime-flavored gelatin
1 container (6 oz) Yoplait® Original
Key lime yogurt
2/3 cup cold water
1 box (6 oz) lemon-flavored gelatin
lemon burst yogurt
2/3 cup cold water
1 box (6 oz) raspberry-flavored
gelatin
red raspberry yogurt
2/3 cup cold water
Directions
In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved. In another
medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into
13x9-inch glass baking dish. Refrigerate about 1 hour or until set. Stir 2/3 cup cold water into
remaining plain lime gelatin; let stand at room temperature.
When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate
about 30 minutes or until set.
In medium bowl, stir 2 cups boiling water into lemon gelatin until gelatin is dissolved. In another
medium bowl, slowly stir 1 cup of the lemon gelatin into lemon yogurt. Pour yogurt mixture
over layer of lime gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into
remaining plain lemon gelatin; let stand at room temperature.
When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate
about 30 minutes or until set.
In medium bowl, stir 2 cups boiling water into raspberry gelatin until gelatin is dissolved. In
another medium bowl, slowly stir 1 cup of the raspberry gelatin into raspberry yogurt. Pour
yogurt mixture over layer of lemon gelatin. Refrigerate about 30 minutes or until set. Stir 2/3
cup cold water into remaining plain raspberry gelatin; let stand at room temperature.
When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer.
Refrigerate at least 2 hours until set.
Magical
Main
Dishes
Rainbow Pasta
Double Rainbow bagels
Rainbow Donuts
Rainbow pizza
Rainbow Sushi Rolls
Rainbow Swirl bread
Rainbow Waffles
Magical main dishes
RAINBOW Pasta
Makes
4
servings
Ingredients
Colored Pasta
prep time
20
minutes
1 pound dry spaghetti, linguini (pictured), or other favorite pasta
food coloring
1 cup Parmesan cheese
Recipe by Gimme Some Oven
Cook pasta al dente according to package instructions.
While pasta is cooking, combine about 2 tablespoons of water and 20 drops of food coloring in
a large ziptop bag. Repeat with however many additional colors you would like. (Shown are 6
colors — red, orange, yellow, green, blue and purple.)
When pasta is finished cooking, transfer pasta to a large collander to drain. Then immediately
rinse it in cold water to halt the cooking.
Transfer the pasta in even portions to the prepared ziptop bags and seal. Use your hands to
carefully combine the pasta and food coloring, and then let each bag sit for at least 1 minute to
soak up the color.
Then, one color at a time, transfer a bag of pasta back to the collander and rinse with cold
water to remove any extra food coloring. Then transfer the pasta back to your original pot.
Repeat with the remaining colors of pasta. Toss all of the colors of pasta together to combine
the colors. Serve and enjoy.
PARMESAN CLOUDS: To make the Parmesan “clouds” to accompany the pasta, preheat your
oven to 350 degrees F. Then, on a baking sheet lined with a Silpat or parchment paper, place
about 2 tablespoons of shredded Parmesan cheese in a flat circle. You can use a cookie cutter
to help you shape the circles, if desired. Bake for 4-5 minutes until the cheese is melted and
the edges just begin to brown, then remove and let sit for at least 2 minutes. Peel off and serve.
20
minutes
Parmesan Clouds
Directions
total time
Magical main dishes
Double Rainbow Bagels
IngredientS
Recipe by Girl Versus Dough
servings
8
Bagels
total time
prep time
2:40
3
hours
hour
1 ½ cups lukewarm water
2 ¼ teaspoon active dry yeast
3/4 tablespoon salt
3/4 tablespoon sugar
3 cups plus 2 tablespoons bread or unbleached, all-purpose flour
green, red, yellow and blue food coloring
1 teaspoon baking soda (for boiling pot)
¼ cup sugar (for boiling pot)
Directions
In the bowl of a stand mixer, combine water,
yeast, salt and sugar. Add in flour and mix
with a dough hook attachment until just
combined. The dough will be wet and tacky
—this is normal.
Divide dough into fourths, placing each
piece in a separate bowl. Dye each dough a
different color and mix with a spatula or in a
clean stand mixer bowl, one at a time, until
the dough is fully dyed. Add in more flour 1
tablespoon at a time until dough is smooth
and elastic.
With doughs in their separate bowls, cover
with plastic wrap and let rise until doubled,
about 2 hours.
Preheat oven to 400°F. Set aside two baking sheets lined with parchment paper and
sprinkled lightly with flour. Place an empty
broiler pan in the oven anywhere it won’t
eventually interfere with the baking sheets.
another minute. Remove bagels with the
spoon and place on baking sheet.
Once doughs are risen, divide each fourth in
half, shape into a ball and place on a lightly
floured counter. Cover balls with lightly
greased plastic wrap and let rise 20 minutes.
Place bagels in oven and pour 1 cup hot tap
water in the broiler pan and quickly close
oven door. Bake bagels about 20-30 minutes
until a deep golden brown. Remove from
oven and allow to cool completely before
slicing.
Meanwhile, prepare the boiling pot: Fill a
large stock pot with water and bring to a boil.
Reduce heat to a simmer and add in sugar
and baking soda.
Poke holes in the middle of each ball with
your finger and spread out dough until the
hole in the middle is about 2 times larger
than the diameter of the bagel wall. Drop
bagels in the boiling pot two at a time,
careful that they don’t touch each other.
Let simmer for 2 minutes then, using a
slotted spoon, flip over and simmer for
Drop a few drops of food coloring in light
cream cheese and fold into the cream
cheese, being careful to just swirl the colors,
not mix them. Spread on your colorful bagels
and you’ve got a double rainbow!
Magical main dishes
Recipe by Girl Who Ate Everything
servings
12
stacks
total time
prep time
10
minutes
20
minutes
Ingredients
2 cups Bisquick® baking mix
1 cup milk
2 eggs
red, orange, yellow, green, blue, and purple food color
red fruit: raspberries or strawberries
orange fruit: oranges
yellow fruit: pineapple or bananas
green fruit: kiwis or green grapes
blue fruit: blueberries
purple fruit: purple grapes or blackberries
6 inch bamboo skewers
Directions
Choose one fruit for each color of the rainbow (red, orange, yellow, green, blue, purple). Cut
fruit into one inch cubes. String one fruit from each color onto the skewer in rainbow order.
Repeat this until you have 12 fruit skewers.
In a small bowl, combine the Bisquick mix, milk, and eggs until blended. Separate mixture evenly
into 6 small bowls (around ½ cup each). Dye each bowl one of the colors of the rainbow (red,
orange, yellow, green, blue, purple). Cook pancakes by pouring ¼ cup of batter onto a hot
greased skillet or griddle. This will make two pancakes of each color.
Stack cooked pancakes in rainbow order and insert 6 fruit skewers into the pancakes creating a
rainbow shape.
Serve with syrup.
Makes 2 stacks of complete rainbows with 2 fruit rainbows.
Inspired from iambaker.net
Magical main dishes
Recipe by Start Happy
IngredientS
Trix® cereal
Colorful fruit (such as raspberries, blueberries, cherries, cut-up kiwifruit,
pineapple or apricots)
servings
1
box
total time
prep time
15
minutes
15
minutes
Directions
Place small bowls, cookie cutters or paper baking cups in box or lunch container.
Arrange cereal and fruit in container, using photo as a guide.
Serve immediately, or store covered in refrigerator up to 1 day before serving.
Magical main dishes
Rainbow Donuts
Ingredients
Recipe by Macheesmo
2 ½ teaspoons active dry yeast
servings
12
donuts
total time
prep time
45
4
hours
minutes
(1 package)
2 tablespoons warm water (105-115°F)
1 cup milk, room temperature
¼ cup unsalted butter, melted
3 large egg yolks
2 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon cinnamon
3 ¼ cups all-purpose flour plus some
for working the dough
1 Canola oil (48 oz) or other neutral
oil for frying
¼ cups cinnamon sugar (4 parts sugar,
1 part cinnamon, optional)
GLAZE
¼ cup unsalted butter
1/4 cup milk
1 tablespoon light corn syrup
2 teaspoons vanilla extract
2-3 cups powdered sugar
1 package Betty Crocker® Gel Food
Colors (Red, Blue, Yellow, Green)
NOTE: If you let the glaze sit for a few minutes, it
will start to harden. To bring it back to life, just
stir in a few drops of warm water.
Directions
Add warm milk and water to a mixing bowl
with dry yeast. Let sit for 5 minutes. If yeast
bubbles, you are ready to go. If it doesn’t,
you need new yeast!
In stand mixer, attach dough hook. On low,
add butter, egg yolks, sugar, salt, and cinnamon to liquid. Finally, add flour in 3 batches.
Mix on low until dough forms a tight ball. If
the dough is sticking to the side of the bowl,
add more flour by the tablespoon. NOTE: You
don’t need a mixer to make these, you can
also mix the ingredients in a large bowl with
a wooden spoon and then knead lightly on
floured surface for a few minutes until dough
is soft, but not sticky.
When dough is mixed well, lightly oil a large
bowl and add dough. Cover and let rise for 2
hours at room temperature. It should at least
double in size.
When dough has risen, turn out onto lightly
floured surface and roll out dough until it’s
¼ inch thick. Use circular cutters to cut out
donut shapes. If you have a tiny cutter, you
can cut out the holes for the donuts, but you
can also just leave them whole.
Meanwhile, pour neutral oil in a heavy pan
(cast iron or dutch oven) until the oil comes
about 1.5-2 inches up the pan. That’s all
you need to fry these since the donuts float.
Heat the oil until it reaches 350°F. Use a
candy/deep-fry thermometer to ensure safe
temperatures.
Once oil is hot, add donuts and cook for
60-90 seconds on each side until lightly
browned. You will probably have to work in
batches.
Remove donuts once they are done on each
side and let cool on drying rack.
Apply glaze to the donuts!
For glaze, melt butter in a bowl and whisk in
corn syrup and milk until it’s well dissolved.
Add vanilla extract. Sift in powdered sugar
until glaze is thick but still liquid.
If you’re coloring your glazes, add a few
drops of food coloring until you get the
desired colors.
Magical main dishes
Rainbow Pizza
Recipe by Bev Cooks
servings
4
slices
total time
prep time
15
minutes
50
minutes
IngredientS
1 Pillsbury® Artisan Pizza Crust (13.8 oz tube)
4 tablespoons jarred pesto
5 purple fingerling potatoes, diced
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ green bell pepper, diced
½ yellow squash, sliced
½ orange bell pepper, diced
1 cup halved cherry tomatoes
1 pinch coarse salt and freshly ground pepper
Directions
Toss the potatoes with the tablespoon of oil and arrange on a baking sheet. Season with salt and
pepper and roast for 20 minutes.
Roll the pizza crust out on a flat surface. Evenly spoon the pesto over the crust, in the shape of
a rainbow.
Arrange the vegetables in the order of the colors of a rainbow. The potatoes will go at the
bottom, followed by the green diced peppers, then the yellow squash, followed by the orange
diced peppers, and finally the halved cherry tomatoes as the very top color. Using a paring knife
or pizza cutter, cut away the extra pieces of dough, creating the rainbow shape for the pizza.
Season lightly with salt and pepper.
Place back in the oven and bake another 20 minutes, until the veggies have softened and the
tomatoes wilted.
Drizzle with a little more oil and serve immediately.
Magical main dishes
Rainbow Sushi Rolls
servings
19
pieces
total time
prep time
25
minutes
35
minutes
Ingredients
1 cup uncooked sushi rice
2 tablespoons rice vinegar
1 ½ tablespoons granulated sugar
pinch of salt
food coloring (red, blue, green, yellow)
3 sheets nori (roasted seaweed)
½ of an avocado, sliced into 6 slices
6 matchstick strips of carrots
3 pieces leg-style imitation crab, sliced in half lengthwise
Directions
Cook sushi rice according to package directions.
Combine rice vinegar, sugar and salt in a small
bowl. Microwave 30 seconds, then pour warm
mixture into cooked rice. Fold mixture into rice
until incorporated.
Divide rice among four resealable plastic food
storage bags. Add about 10 drops of food
coloring to each one (red in one, blue in another, etc). Seal bag and carefully use fingers
to incorporate color into rice. Open bag and let
rice sit a few minutes to absorb color.
Carefully fold colored rice together in a large
bowl (OR, leave separate and arrange on nori
in layers). Place one sheet of nori on top of a
sheet of plastic wrap on top of a bamboo sushi
mat. Wet fingers and top nori with a third of
the rice mixture. Carefully press rice into a
flat, even rectangle leaving a 1-inch border
around the edges.
Place two strips of avocado, carrot and imitation crab along the bottom third of the rice/
nori. Carefully roll up nori in the plastic wrap
and sushi mat, pulling plastic wrap away from
you with one hand while pulling rolled sushi
mat toward you with the other hand to tighten
the roll.
When roll is fully rolled, use a little water to
seal the edge of the nori.
Use a very sharp knife to slice roll into 3/4 inch
thick slices, cleaning knife between cuts.
Repeat steps 4-7 with remaining rice, nori and
filling.
Arrange sushi on a plate and serve.
Magical main dishes
Rainbow Swirl Bread
IngredientS
servings
1
load
total time
prep time
30
3
hours
minutes
1 cup milk plus 1 egg yolk (totaling 1 cup together)
3 cups Gold Medal® unbleached all-purpose flour
2 ½ tablespoons granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
1 ½ tablespoons unsalted butter, softened
2 teaspoons salt
red, yellow, green, and blue food coloring
Directions
In a large bowl or bowl of a stand mixer,
whisk together flour, sugar and yeast.
Using gloves to prevent your hands from
getting dyed, begin to knead the food
coloring into the dough, adding more food
coloring until it is fully incorporated. This
takes some time; just be patient and it will
come together!
Add milk mixture, butter and salt and stir to
combine. Using dough hook and stand mixer
or by hand on a lightly floured surface, knead
dough until it comes together and is smooth
and elastic, about 5 minutes with stand mixer
or 10 minutes by hand.
Shape dough into a ball and return to its
bowl. Repeat with remaining pieces of
dough, dying each a different color (red
+ blue makes purple), being sure to wash
your hands/gloves and your work surface
between each color.
Divide dough into 5 equal pieces; place each
piece in a small bowl and cover with a tea
towel.
Cover bowls with a tea towel or plastic wrap
and let rise until doubled, about 1 ½ to 2
hours.
Remove one piece from a bowl and place it
on a plastic cutting board (or any surface
you’re willing to cover with food coloring).
Add several drops of food coloring (I’d start
with 10 drops and keep adding as you go).
When dough is risen, punch down dough.
Remove red dough and roll out on a lightly
floured surface into an 8x4-inch rectangle.
Roll out yellow piece of dough into an 8-by-
In a small, microwave-safe bowl, whisk milk
and egg yolk together and microwave 30
seconds. Set aside.
4-inch rectangle and place directly on top
of red dough. Repeat with green, then blue,
then purple doughs until you have a stack of
8x4-inch rectangles.
Roll up dough tightly from the short end into
a loaf. Place loaf in a lightly greased 9x5-inch
loaf pan. Cover with a tea towel or plastic
wrap and let rise until doubled, about 1 hour.
Heat oven to 375°F. Uncover dough and
bake until browned on top and a thermometer inserted in the bottom center reads
190°F, about 30 minutes.
Remove loaf from pan and cool completely
on a cooling rack before slicing.
Magical main dishes
Rainbow Waffles
Recipe by Gimme Some Oven
servings
6
servings
total time
prep time
30
minutes
30
minutes
Ingredients
2 cups Bisquick®
2 eggs
1 cup milk
gel food coloring (red, orange, yellow, green, blue, purple)
whipped cream (for “clouds”)
Lucky Charms® (for the “treasure”)
Directions
In a large bowl, whisk together Bisquick, eggs and milk until smooth.
Divide the batter into six portions, around 1/3 cup each, giving a little extra to the bowls for
the red and orange colors.
Use gel food coloring (red, orange, yellow, green, blue, purple) to color each bowl of batter
to your desired vibrancy. Whisk in food coloring until evenly blended.
Transfer each color of batter to its own piping bag and cut off the tips (careful not to spill the
batter).
Carefully pour each color into a heated circle waffle maker to make your “rainbow”, starting
with red, then orange, yellow, green, blue and purple. Cook according to waffle maker
instructions.
Remove, and repeat with remaining batter. Cut each waffle in half.
Serve with whipped cream for “clouds” and Lucky Charms as the “treasure” at the end of
the rainbow.
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Tablespoon`s Top 40 Rainbow Recipes

Transcription

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