Type what you have

Ingredients

• ✓ red food coloring
• butter
• confectioners sugar
• vanilla sugar
• all-purpose flour
• potato flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 With an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
3. 3 In a separate bowl, whisk the flour with potato flour.
4. 4 Stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
5. 5 Stir in the food coloring until the dough is evenly colored.
6. 6 Place the dough into a cookie press fitted with a decorative tip.
7. 7 Press out 1 1/2-inch cookies onto an ungreased baking sheet.
8. 8 Bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

By Linda T

Ingredients

• ✓ red food coloring
• dark chocolate
• chestnut
• butter
• white sugar
• brandy
• vanilla extract
• white chocolate

Instructions

1. 1 Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
2. 2 Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
3. 3 Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
4. 4 Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
5. 5 Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
6. 6 Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

By LaLeeRu

Ingredients

• ✓ red food coloring
• butter
• heavy cream
• all-purpose flour
• granulated sugar
• butter
• confectioners' sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Make wafers: Mix butter, cream, and sifted flour with an electric mixer until well combined. Chill for at least 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Sprinkle white sugar over a sheet of waxed paper.
3. 3 On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut about 60 wafers with a 1 1/2-inch round cookie cutter. Press both sides of each wafer into the white sugar, then transfer to ungreased baking sheets. Prick each cookie about 4 times with a fork.
4. 4 Bake in the preheated oven 7 to 9 minutes. Let cookies cool.
5. 5 Make filling while wafers are cooling: Blend butter, confectioners' sugar, egg yolk, and vanilla together with an electric mixer. Tint with food coloring.
6. 6 Spread filling onto a cooled wafer and top with a second wafer. Press gently to seal. Repeat with remaining wafers and filling.

By Brenda

Ingredients

• ✓ red food coloring
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• apricot preserves
• almond
• confectioners' sugar
• egg
• lemon juice
• almond extract

Instructions

1. 1 Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.
2. 2 Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.
3. 3 Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.
4. 4 Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.
5. 5 To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.
6. 6 Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

By Carol

Ingredients

• ✓ red food coloring
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• semisweet chocolate chip
• apricot jam
• pecan
• rum
• water
• sugar
• yellow food coloring

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
4. 4 When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
5. 5 Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

By Barbara

Ingredients

• ✓ red food coloring
• white chocolate morsel
• raspberry extract

Instructions

1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended.
2. 2 Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of chips.
3. 3 Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.

By SHORECOOK

Ingredients

• ✓ red food coloring
• yellow cake mix
• vanilla frosting

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour.
2. 2 Prepare cake as directed on box. Pour batter into prepared bowl.
3. 3 Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes.
4. 4 Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating.
5. 5 Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

By Sherry Johnson

Ingredients

• ✓ red food coloring
• white cake mix
• chocolate pudding mix
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Ingredients

• ✓ red food coloring
• yellow cake mix
• vanilla ice cream
• lemonade concentrate
• heavy cream
• white sugar

Instructions

1. 1 Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. 2 Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. 3 Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. 4 Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

By Mona

Ingredients

• ✓ red food coloring
• egg white
• cream of tartar
• vanilla extract
• white sugar
• brown sugar

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
3. 3 Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
4. 4 Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
5. 5 Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.

By CSchrodt

Ingredients

• ✓ red food coloring
• white cake mix
• water
• vegetable oil
• egg white
• raspberry candy oil

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. 2 Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. 3 Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. 4 Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. 5 Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. 6 Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

By Celeste

Ingredients

• ✓ red food coloring
• water
• white sugar
• corn syrup
• peanut
• butter
• vanilla extract

Instructions

1. 1 Grease a cookie sheet or other flat surface.
2. 2 In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts.
3. 3 Microwave on medium to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
4. 4 Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.

By m-ann

Ingredients

• ✓ red food coloring
• white sugar
• strawberry
• vegetable oil
• egg
• vanilla extract
• self-rising flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Beat sugar, pureed strawberries, oil, eggs, and vanilla extract in a bowl with an electric mixer until smooth. Add flour, mixing until just incorporated. Stir food coloring into strawberry batter until color is even. Divide batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Erin Miller Lippe

Ingredients

• ✓ red food coloring
• grapefruit
• water
• sugar
• corn syrup

Instructions

1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Ingredients

• ✓ red food coloring
• egg white
• cream of tartar
• white sugar
• water
• rose extract
• cardamom
• salt

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. 2 In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
3. 3 Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
4. 4 Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

By chikalin

Ingredients

• ✓ red food coloring
• confectioners sugar
• butter
• vanilla extract
• milk

Instructions

1. 1 Beat sugar, butter, vanilla, and 1 tablespoon milk in a large bowl until creamy. Mix in more milk, 1 to 2 drops at a time, to reach desired spreading consistency. Stir in food coloring.

By Cali

Ingredients

• ✓ red food coloring
• sugar
• heavy cream
• butter
• marshmallow creme
• white chocolate chip
• orange extract
• yellow food coloring

Instructions

1. 1 Grease a 9 x 13 inch pan.
2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio

Ingredients

• ✓ red food coloring
• pastry
• sour cherry
• sugar
• all-purpose flour
• salt
• butter
• almond extract
• egg yolk

Instructions

1. 1 Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
2. 2 Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
3. 3 When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
4. 4 On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
5. 5 Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

By Leia

Ingredients

• ✓ red food coloring
• cream cheese
• white sugar
• egg
• sour cream
• vanilla extract
• orange extract
• yellow food coloring
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.
3. 3 Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.
4. 4 Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.
5. 5 Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

By EatEverything

Ingredients

• ✓ red food coloring
• white cake mix
• water
• vegetable oil
• egg
• strawberry extract
• chocolate syrup
• confectioners sugar
• chocolate syrup

Instructions

1. 1 Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
3. 3 Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
4. 4 Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
5. 5 Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
6. 6 Remove from pan and drizzle chocolate glaze over the top.
7. 7 To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

By Cathy

Ingredients

• ✓ red food coloring
• peanut butter
• butter
• confectioners' sugar
• vanilla extract
• white chocolate
• shortening
• blue food coloring
• semisweet chocolate chip

Instructions

1. 1 Beat the peanut butter and butter with an electric mixer in a large bowl until smooth. Beat in the sugar and vanilla. Cover and refrigerate for 30 minutes. Roll chilled dough into small, eyeball-sized balls and place on 2 baking sheets lined with wax paper. Refrigerate for another 30 minutes.
2. 2 Melt the white chocolate and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Dip each eyeball into the white chocolate and transfer to the waxed paper until the chocolate has set. You can chill them in the refrigerator.
3. 3 Stir a few drops of blue food coloring into the remaining melted white chocolate. Make a round "iris" on the top of the cooled eyeball and press a mini chocolate chip in the center for a "pupil." For an extra spooky bloodshot eyeballs take a toothpick dipped in red food coloring and make squiggly lines on the eye.

By Cara Lewis Hampton

Ingredients

• ✓ red food coloring
• raspberry
• white sugar
• orange liqueur
• heavy cream
• white chocolate

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ red food coloring
• white sugar
• water
• corn syrup
• peppermint extract
• confectioners sugar

Instructions

1. 1 Generously grease two 9-inch pans and one baking sheet.
2. 2 Combine sugar, water, and corn syrup in a heavy 2 quart saucepan. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F). If sugar crystals form on sides of pan, wipe them off with a damp brush.
3. 3 Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into greased 9-inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto the buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
4. 4 Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

By Tami L. Smith

Ingredients

• ✓ red food coloring
• confectioners' sugar
• white sugar
• corn syrup
• water
• cinnamon oil

Instructions

1. 1 Roll the edges of two 16-inch squares of heavy-duty aluminum foil to form a rim around the outside. Generously sprinkle confectioners' sugar onto each square.
2. 2 Heat sugar, corn syrup, and water in a large, heavy saucepan over medium-high heat, stirring constantly, until sugar dissolves and mixture is boiling, about 5 minutes. Stop stirring and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C), about 25 minutes.
3. 3 Remove from the heat and stir in cinnamon oil and food coloring. Pour hot mixture onto the prepared foil and allow to cool and harden, about 45 minutes. Crack cooled candy into pieces.

By Pam Lowe

Ingredients

• ✓ red food coloring
• strawberry
• white sugar
• white cake mix
• vegetable oil
• egg
• water
• heavy cream
• sugar
• vanilla extract
• cream cheese

Instructions

1. 1 Combine strawberries and sugar in a bowl; stir well. Place in a refrigerator until a light syrup forms, about 40 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.
3. 3 Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended.
4. 4 Divide batter evenly between the prepared cupcake cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Remove from the oven and transfer to wire racks to cool completely, 15 to 30 minutes.
6. 6 Beat heavy cream, sugar, and vanilla extract together in a mixing bowl using an electric mixer until stiff peaks form. Fold in cream cheese until smooth. Frost completely cooled cupcakes.

By Penelope

Ingredients

• ✓ red food coloring
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• almond extract
• unsweetened chocolate
• walnut

Instructions

1. 1 In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
2. 2 Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
4. 4 Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

By Missy

Ingredients

• ✓ red food coloring
• cream cheese
• butter
• all-purpose flour
• strawberry flavored gelatin mix
• sugar
• water
• cornstarch
• water
• strawberry
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
2. 2 Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
3. 3 Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
4. 4 Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
5. 5 Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.

By MS KIMMY

Ingredients

• ✓ red food coloring
• whipped topping
• sour cream
• vanilla pudding mix
• fruit cocktail
• pineapple chunk
• miniature marshmallow
• mandarin orange
• strawberry
• banana

Instructions

1. 1 Mix whipped topping, sour cream, pudding mix, and food coloring together in a large bowl until combined. Add fruit cocktail, pineapple, marshmallows, mandarin oranges, strawberries, and banana and mix well.
2. 2 Chill for 3 to 4 hours before serving.

By Chris Thorne

Ingredients

• ✓ red food coloring
• butter
• white sugar
• cream cheese
• vanilla extract
• egg
• all-purpose flour
• red decorator sugar
• confectioners' sugar
• water
• yellow food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
2. 2 In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
3. 3 Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
4. 4 When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
5. 5 Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
6. 6 Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.

By SUGARPLUMSCOOKIES

Ingredients

• ✓ red food coloring
• double chocolate cookie mix
• butter
• egg
• cream cheese
• white sugar
• butter
• egg
• all-purpose flour
• heavy cream
• vanilla extract
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
2. 2 Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
3. 3 Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
4. 4 Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
5. 5 Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.

By gracescakes