Type what you have

Ingredients

• ✓ sprinkle
• egg
• all-purpose flour
• honey
• vanilla bean
• semisweet chocolate
• almond
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky.
2. 2 Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes.
3. 3 Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil)
4. 4 In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.

By Nancy

Ingredients

• ✓ sprinkle
• all-purpose flour
• lemon
• orange
• baking powder
• salt
• olive oil
• egg
• cane sugar
• vegetable oil
• vanilla extract
• honey

Instructions

1. 1 Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead.
2. 2 Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes.
3. 3 Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet.
4. 4 Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels.
5. 5 Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

By FestivelySouthern

Ingredients

• ✓ sprinkle
• all-purpose flour
• baking powder
• salt
• shortening
• sugar
• egg
• anise extract
• vanilla extract
• milk
• confectioners' sugar
• anise extract
• milk

Instructions

1. 1 Combine flour, baking powder, and salt in a large bowl.
2. 2 Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.
5. 5 Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.
6. 6 Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.

By LANAIAH

Ingredients

• ✓ sprinkle
• egg
• white sugar
• salt
• active dry yeast
• all-purpose flour
• milk
• butter
• egg
• candied fruit
• almond
• anise seed
• shortening
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ sprinkle
• orange zest
• orange juice
• milk
• confectioners' sugar
• walnut
• walnut
• raisin
• vanilla extract
• orange zest
• orange juice
• milk
• shortening
• clove
• nutmeg
• baking soda
• cinnamon
• black pepper
• cocoa powder
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Sift flour, sugar, cocoa powder, pepper, cinnamon, baking soda, nutmeg, and cloves for cookies together into a large bowl.
3. 3 Place shortening in a microwave-safe bowl. Microwave on high in 30-second increments until melted. Pour into dry ingredients and mix with a spoon.
4. 4 Add milk, orange juice, orange zest, and vanilla; mix with a spoon to combine. Add raisins, chopped walnuts, and finely chopped walnuts and mix with your hands to combine. Roll dough into small balls and set 1/2 inch apart on the prepared baking sheets.
5. 5 Bake in batches in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
6. 6 Prepare glaze while cookies cool. Place confectioners' sugar in a bowl. Add milk, orange juice, and orange zest and mix until smooth.
7. 7 Brush glaze onto cooled cookies or spread with a spoon. Decorate with sprinkles.

By DaniDee

Ingredients

• ✓ sprinkle
• graham cracker crust
• whipped topping
• chocolate wafer

Instructions

1. 1 Spread a 1 inch layer of whipped topping into bottom of graham cracker crust. Cover whipped topping with a layer of cookies. Cover cookies with another layer of whipped topping. Continue to alternate layers until cookies and whipped topping are gone. Refrigerate for at least 24 hours to allow cookies to soften. Top with sprinkles just before serving.

By Betsy Chadbourne

Ingredients

• ✓ sprinkle
• heavy cream
• half and half
• white sugar
• cake mix with candy bits
• vanilla extract

Instructions

1. 1 Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

By nikkilee543

Ingredients

• ✓ sprinkle
• white chocolate chip
• peanut butter
• crispy rice cereal
• marshmallow
• peanut

Instructions

1. 1 Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
2. 2 Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
3. 3 Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.

By Sheila

Ingredients

• ✓ sprinkle
• blueberry
• strawberry
• ice cream cone
• whipped topping

Instructions

1. 1 Combine blueberries and strawberries in a bowl; spoon ½ into ice cream cone. Add 1 tablespoon whipped topping. Repeat layering with remaining ½ berries and remaining 1 tablespoon whipped topping; top with sprinkles.

By Jennifer Baker

Ingredients

• ✓ sprinkle
• white chocolate
• semi-sweet chocolate
• butter
• water
• chocolate instant pudding
• powdered sugar

Instructions

1. 1 Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
2. 2 Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
3. 3 Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.

By JELL-O

Ingredients

• ✓ sprinkle
• vanilla frosting
• cupcake
• green food coloring
• colored sugar
• candy

Instructions

1. 1 Spoon 1/2 cup vanilla frosting into a bowl. Spread a thin layer over the top of each cupcake with a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
2. 2 Combine remaining 2 cups of vanilla frosting and green food coloring in a bowl; stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, if needed.
3. 3 Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes.
4. 4 Decorate Christmas trees with sprinkles, colored sugar, or candies as the "ornaments" on the trees.

By Kris

Ingredients

• ✓ sprinkle
• ice cream sandwich
• chocolate shell topping
• popsicle stick
• cookie
• nut
• candy bar

Instructions

1. 1 Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
2. 2 Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
3. 3 Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
4. 4 Freeze pops at least 1 hour before serving.

By Nicole McLaughlin

Ingredients

• ✓ sprinkle
• dark chocolate
• taco shell
• vanilla ice cream
• candy-coated chocolate pieces
• chocolate sauce
• caramel ice cream topping
• chocolate whipped topping
• maraschino cherry

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
2. 2 Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.

By tcasa

Ingredients

• ✓ sprinkle
• butter
• white sugar
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
2. 2 Beat together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed until creamy, scraping bowl often. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
3. 3 Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
4. 4 Bake until bottoms just begin to brown, about 15 minutes.

By K Lea

Ingredients

• ✓ sprinkle
• ✓ sprinkle
• sugar
• butter
• greek yogurt
• egg
• vanilla extract
• all-purpose flour
• white whole wheat flour
• baking powder
• baking soda
• butter
• confectioners' sugar
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.
3. 3 Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.
4. 4 Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.
5. 5 Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed.
6. 6 Spread frosting over cookies using a knife. Cover with more sprinkles.

By Alexander Petrie

Ingredients

• ✓ sprinkle
• sweet roll dough
• vanilla frosting
• milk
• green food coloring
• yellow food coloring
• red food coloring
• blue food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Unroll dough from each can in a long strand; fold each strand of dough in half, and roll slightly to shape it into a fat log. Shape the logs together on the prepared baking sheet to make a circle, overlapping the ends and pinching them together. Pat dough into shape as necessary to make it even in size all the way around. Cover loosely with foil.
3. 3 Bake in preheated oven until firm to the touch and golden brown, 50 to 60 minutes. Check often for doneness so the ring doesn't overbake. Place on a wire rack and cool completely.
4. 4 Place cake ring on a serving plate; cut a slit along the inside and insert a small plastic baby, pushing it far enough into the cake to be hidden from view.
5. 5 Divide frosting evenly between 4 bowls. Stir 1 tablespoon of milk into each bowl to thin frosting. Use frosting in one bowl to drizzle over cooled cake. To the remaining three bowls of frosting, stir yellow food coloring into one and green into another. Stir red and blue food colorings together with frosting in a third bowl to make purple frosting. Drizzle cake with yellow, green, and purple frostings in any desired pattern. Dust cake with multi-colored sprinkles and decorate with beads, additional plastic babies, curly ribbon, and other festive trinkets.

By BUDDHAFULDREAMER

Ingredients

• ✓ sprinkle
• pineapple
• white cake mix
• lemon gelatin
• egg
• water
• vegetable oil
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
2. 2 Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
3. 3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
4. 4 Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

By Dole

Ingredients

• ✓ sprinkle
• butter
• white sugar
• brown sugar
• egg
• eggnog
• brandy flavoring
• all-purpose flour
• baking soda
• nutmeg
• salt
• powdered sugar
• eggnog
• butter
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
3. 3 Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
6. 6 Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
7. 7 Drizzle icing over cooled cookies and decorate with candy sprinkles.

By reddeerlazboy

Ingredients

• ✓ sprinkle
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• meringue powder
• water
• holiday decoration
• silver ball
• fondant
• confectioners' sugar

Instructions

1. 1 Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.
3. 3 Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters; the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.
4. 4 Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.
5. 5 Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.
6. 6 Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.
7. 7 Dust the finished tree with confectioners' sugar.

By Loló

Ingredients

• ✓ sprinkle
• heavy cream
• semisweet chocolate chip
• baking spray
• flour
• cookie dough
• chocolate-hazelnut spread
• miniature marshmallow
• pretzel

Instructions

1. 1 Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
2. 2 Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
3. 3 Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
5. 5 Place one chilled cookie dough piece in the center of each muffin cup.
6. 6 Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
7. 7 Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
8. 8 Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
9. 9 Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

By Jessica Furniss

Ingredients

• ✓ sprinkle
• egg
• sugar
• butter
• salt
• all purpose flour
• lemon zest
• egg yolk

Instructions

1. 1 Whisk eggs in a large bowl. Add sugar and beat until mixture is thick and pale, about 10 minutes. Mix in melted butter and salt. Gradually fold in flour and lemon zest. Cover and refrigerate for at least one hour, preferably, overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. 3 On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. 4 Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

By Cindy Krafft

Ingredients

• ✓ sprinkle
• flour
• baking powder
• salt
• butter
• sugar
• egg
• lemon extract
• powdered sugar
• milk
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
2. 2 Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
3. 3 Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
4. 4 Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
5. 5 Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
6. 6 Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
7. 7 Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

By Reynolds KitchensR

Ingredients

• ✓ sprinkle
• cooking spray
• lemon cake mix
• lemonade
• butter
• cream cheese
• white sugar
• egg
• strawberry preserves
• confectioners sugar
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
2. 2 Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
3. 3 Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
4. 4 Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
5. 5 Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
7. 7 Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

By Shawnee

Ingredients

• ✓ sprinkle
• vanilla ice cream
• chocolate ice cream
• chocolate sauce
• caramel sauce
• irish cream
• milk
• chocolate icing
• whipped cream
• marshmallow
• nut
• cookie
• bacon
• caramel sauce
• chocolate

Instructions

1. 1 Mix all milkshake ingredients in a blender and blend until frothy.
2. 2 Rim a Mason jar with chocolate icing and dip into your choice of toppings from the toppings bar. Pour milkshake from the blender into the jar - and complete with more toppings.

By Rachael Ray Every Day

Ingredients

• ✓ sprinkle
• sugar
• shortening
• buttermilk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• confectioners' sugar
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Beat white sugar, shortening, buttermilk, egg, and vanilla together in the bowl of a stand mixer (such as KitchenAid) fitted with the paddle attachment until creamy.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; beat into sugar mixture, ½ cup at a time, beating well after each addition.
4. 4 Pat dough into a square shape; wrap in plastic wrap. Refrigerate dough, 2 hours to overnight.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll out dough on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
6. 6 Cut dough into shapes using cookie cutters; place onto ungreased baking sheets.
7. 7 Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Cool cookies completely on wax paper or a wire rack, 15 to 30 minutes.
8. 8 Combine confectioners' sugar and milk in a bowl until forms a paste, adding more sugar or milk until frosting reaches desired consistency.
9. 9 Thinly spread frosting onto cooled cookies; cover with sprinkles.

By Lindsey Vedder

Ingredients

• ✓ sprinkle
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract
• white wine vinegar
• vegan margarine
• confectioners sugar
• vanilla soy milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4. 4 Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
5. 5 Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

By francesca

Ingredients

• ✓ sprinkle
• ✓ sprinkle
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter
• vanilla extract
• confectioners' sugar
• heavy cream
• vanilla extract
• salt
• cooking spray

Instructions

1. 1 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
2. 2 Combine buttermilk, egg, butter, and 1 1/2 teaspoon vanilla extract in a separate bowl. Beat to break up the egg. Pour over the flour mixture; stir until just combined. Stir 1/4 cup sprinkles gently into the batter. Allow batter to rest for 5 minutes.
3. 3 Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and salt together in a small bowl until smooth. Add 2 tablespoons sprinkles.
4. 4 Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Drop 1/2 cup batter into the skillet. Spread with the back of a spoon to about 1/4-inch thick. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip. Cook until second side is set, 1 to 2 minutes. Transfer to a plate. Repeat with remaining batter.
5. 5 Stir sprinkle sauce so sprinkles rise to the top. Serve pancakes with a generous drizzle of sprinkle sauce.

By Julie Hubert

Ingredients

• ✓ sprinkle
• butter
• white sugar
• vanilla sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• butter
• cream cheese
• confectioners' sugar
• vanilla extract
• marshmallow
• milk chocolate candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
2. 2 Beat 6 ½ tablespoons butter, white sugar, and vanilla sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla extract; beat until smooth.
3. 3 Mix flour, baking powder, and salt together in a small bowl; add to egg mixture and beat for 5 minutes. Spoon batter into the prepared muffin cups, filling each ¾ full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and cool, about 20 minutes.
5. 5 Beat ¼ cup butter and cream cheese together in a medium bowl with an electric mixer until well combined. Beat in confectioners' sugar, ¼ cup at a time, beating in vanilla after ½ confectioners' sugar is incorporated; set aside.
6. 6 Pour colored sprinkles into separate small bowls, one for each color. Cut each large marshmallow into 5 slices; dip marshmallow pieces, cut-sides down, into one color sprinkles until sugar sticks. Repeat with remaining marshmallow slices and different color sprinkles.
7. 7 Spread frosting onto cooled cupcakes. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals; place 1 candy-colored chocolate piece in centers.

By Claudia_Meilinger

Ingredients

• ✓ sprinkle
• ✓ sprinkle
• multicolored sprinkles
• sour cream
• vanilla extract
• kosher salt
• powdered sugar
• butter
• vanilla extract
• milk
• salt
• baking powder
• all-purpose flour
• egg
• butter
• white sugar
• flour
• baking spray

Instructions

1. 1 Prepare cake: Preheat the oven to 350 degrees F (175 degrees C). Coat 3 (8-inch) round cake pans with baking spray with flour. Line the bottom of each cake pan with a piece of parchment paper cut to fit the bottom.
2. 2 Beat white sugar and butter together in the bowl of a stand mixer fitted with a paddle attachment at medium speed until mixture is light and fluffy, about 4 minutes. Add eggs, one at a time, beating on low speed until combined.
3. 3 Whisk together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture. Beat on low speed until blended after each addition. Beat in vanilla extract and sprinkles on low speed, about 20 seconds.
4. 4 Divide batter evenly among prepared pans, about 2 cups per pan.
5. 5 Bake in the preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool in pans for 10 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
6. 6 Prepare the frosting: Beat butter in the bowl of a stand mixer fitted with a paddle attachment at medium speed until creamy, about 2 minutes. Add powdered sugar, salt, and vanilla. Beat at low speed until combined, about 30 seconds. Beat in sour cream. Increase speed to high and beat until fluffy, scraping down sides as needed, 1 1/2 to 2 minutes. Stir in sprinkles.
7. 7 Place 1 cake layer on a plate; spread with about 3/4 cup frosting. Repeat cake and frosting layers one more time. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with more sprinkles, if desired. Store cake loosely covered in the refrigerator. Recipe developed by Anna Theoktisto

By Corey Williams

Ingredients

• ✓ sprinkle
• yellow food coloring
• red food coloring
• milk
• powdered sugar
• vanilla extract
• butter
• milk
• salt
• baking powder
• cornstarch
• all-purpose flour
• egg
• almond extract
• vanilla extract
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line the bottoms with parchment or wax paper. Grease the paper and dust lightly with flour.
2. 2 Make the cake: Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, until well combined.
3. 3 Stir flour, cornstarch, baking powder, and salt together in another bowl.
4. 4 Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.
6. 6 Meanwhile, make the frosting: Beat butter and vanilla in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable.
7. 7 Remove 1/3 cup frosting and divide between two small bowls. Tint one small portion a dark pink with red food coloring. Tint the other small portion an orange-pink with red and yellow food coloring. Tint the remaining frosting a light pink with red food coloring.
8. 8 Place the square cake onto a work surface and rotate 45 degrees so it resembles a diamond. Spread a little light pink frosting on the left and right top sides of the diamond. Cut the round cake in half crosswise to make 2 half-moons. Attach the half-moons to the top left and top right sides of the diamond, gently pressing the cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto the cake, then drag an offset spatula through the frosting to create a marbled look.
9. 9 Pat sprinkles onto the sides of the cake. Cover and chill for up to 3 days. Let stand at room temperature for 30 minutes before slicing into 16 pieces.

By thehungryscientist