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Colored Sugar
Dessert American

Colored Sugar

4.9

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
  3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Gingerbread Cookie Icing
Dessert American

Gingerbread Cookie Icing

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Sift confectioners' sugar into a small bowl to remove lumps.
  2. 2 Gradually stir in milk until icing is smooth, but not runny.
  3. 3 Add optional color to icing by dividing between small containers, one for each color. Gradually add food coloring until desired shades are reached.

By Alison Hendon

Marzipan Candy
Dessert American

Marzipan Candy

4.9

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Break almond paste into small pieces over a medium bowl. Add 1 cup of confectioners' sugar and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar and work it in really well. Pour in corn syrup and work it in until evenly blended. Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform, 3 to 5 minutes. If dough seems too sticky, knead in more sugar. Wrap dough in plastic wrap and refrigerate for about 1 hour. It should have the consistency of modeling dough.
  2. 2 Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at desired color. Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar. Roll dough out to 1/4-inch thickness. Cut into desired shapes using small cookie cutters to make candies.

By DARLING975

Blue Marshmallow Sundaes
Dessert American

Blue Marshmallow Sundaes

5.0

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
  2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
  3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Stained Glass Candy
Dessert American

Stained Glass Candy

4.2

Prep
5 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Lightly grease a 12x18-inch or larger baking sheet.
  2. 2 Combine water, sugar, and corn syrup in a large heavy saucepan; heat over high, stirring constantly with a heat-resistant spoon, until sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat.
  3. 3 When bubbling has ceased, stir in the flavoring and a food coloring. Spread into the prepared pan so that the candy is no more than 1/4 inch thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!

By Lisa

Sugar Cookie Icing
Dessert American

Sugar Cookie Icing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together confectioners' sugar and milk in a small bowl until smooth.
  3. 3 Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  4. 4 Divide into separate bowls, and add food colorings to each to desired intensity.
  5. 5 Dip cookies, or paint them with a brush.

By JBS BOX

Sugar Cookie Frosting
Dessert American

Sugar Cookie Frosting

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat shortening in a large bowl until creamy. Gradually mix in confectioners' sugar in small amounts, alternating with 5 tablespoons milk, until smooth. Mix in vanilla and continue to beat until frosting is stiff and glossy, about 5 minutes, adding more milk if needed.
  3. 3 Mix in food coloring, separating into smaller bowls if using multiple colors.
  4. 4 Spread frosting on cookies or fill piping bags and decorate cookies as desired.

By Kathy Brandt

Grandma's Taffy
Dessert

Grandma's Taffy

3.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
  2. 2 Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

By Chocolate Moose

Quick and Almost-Professional Buttercream Icing
Dessert American

Quick and Almost-Professional Buttercream Icing

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
  3. 3 Gradually beat in confectioners' sugar until fully incorporated.
  4. 4 Beat in vanilla extract.
  5. 5 Add milk and beat for an additional 3 to 4 minutes, adding more confectioners sugar for a stiffer frosting, if desired.
  6. 6 Add food coloring, if using, and beat for 30 seconds until smooth or until desired color is reached.
  7. 7 Use to frost your favorite cakes and cupcakes.

By xoshadyxo

Soccer Ball Cake
Dessert American

Soccer Ball Cake

4.8

Prep
45 min
Cook
75 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2- to 3-quart oven-proof bowl with floured cooking spray. Place sugar into a bowl and stir in black food coloring until desired color is achieved. Set aside.
  2. 2 Prepare cake batter according to the package directions. Pour batter into the prepared bowl and bake in the preheated oven until a skewer inserted in the center comes out clean, about 1 hour and 15 minutes. Let cake cool for 15 minutes in the bowl, then invert and let cake cool completely, about 30 more minutes.
  3. 3 Once cake is completely cool, trim flat side of cake and place onto a cake board. Trim edges into a ball shape. Spread frosting all over cake. Using a toothpick, draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons. Repeat over entire cake.
  4. 4 Cover lines with black licorice cut into 1 1/2-inch pieces. Fill the pentagon shapes with black-colored white sugar.

By tracy

Candy Cane Fudge
Dessert American

Candy Cane Fudge

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Line an 8-inch square baking pan with aluminum foil; spray with nonstick spray and set aside.
  2. 2 Combine vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until chips are almost melted; remove from heat and continue to stir until smooth. Stir in candy canes, peppermint extract, and food coloring.
  3. 3 Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

By Tina McKellar Musial

Marzipan Fruits
Dessert American

Marzipan Fruits

4.0

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
  2. 2 Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

By kinga

Ruby the Magical Unicorn Dip
Dessert American

Ruby the Magical Unicorn Dip

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
  2. 2 Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
  3. 3 Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
  4. 4 Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.

By fabeveryday

Old-Fashioned Hard Candy
Dessert American

Old-Fashioned Hard Candy

4.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Generously coat a cookie sheet with confectioners' sugar, and set aside.
  2. 2 In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
  3. 3 Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

By YVETTE MOORE

Chocolate Fudgy Cookies
Dessert

Chocolate Fudgy Cookies

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and food coloring. Mix in the chocolate hazelnut spread. Combine the flour, baking powder, and baking soda; stir into the sugar mixture until just blended. Fold in chocolate chips. Drop dough by spoonfuls 2 inches apart onto the prepared cookie sheets. These cookies spread.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Jennifer

Marshmallow Squares
Dessert

Marshmallow Squares

4.4

Prep
45 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
  2. 2 Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
  3. 3 Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
  4. 4 When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!

By Heather

Layered Mint Chocolate Fudge
Dessert American

Layered Mint Chocolate Fudge

4.4

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
  2. 2 In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
  3. 3 Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
  4. 4 Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

By Eagle brand

Delilah's Frosted Cut-Out Sugar Cookies
Dessert

Delilah's Frosted Cut-Out Sugar Cookies

4.5

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and 1 teaspoon vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets, or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. 3 Bake for 6 to 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cool completely before frosting.
  4. 4 In a small bowl, beat the butter, 1 teaspoon vanilla and confectioners' sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

By Delilah Lopez

Red Velvet Brownies with Cream Cheese Frosting
Dessert

Red Velvet Brownies with Cream Cheese Frosting

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 baking dish with 1 teaspoon butter.
  2. 2 Whisk 1 cup sugar and melted butter together in a bowl. Add vanilla, cocoa powder, salt, food coloring, vinegar, and eggs to sugar mixture, blending well after each addition.
  3. 3 Stir flour into sugar mixture until batter is just combined. Pour batter into prepared baking dish, reserving 1/3 cup batter for cream cheese layer.
  4. 4 Blend cream cheese, 1/4 cup sugar, egg, and vanilla extract together in a bowl. Spread cream cheese mixture over brownie batter in the prepared baking dish. Pour reserved 1/3 cup brownie batter in 2 rows over cream cheese layer. Pull a knife through the batter rows into cream cheese layer to form swirls.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool completely before slicing.

By jenalee75

Hard Candy
Dessert American

Hard Candy

4.8

Prep
5 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Grease a cookie sheet with cooking spray.
  2. 2 Stir white sugar, corn syrup, and water together in a medium heavy-bottomed saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil.
  3. 3 Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
  4. 4 Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared cookie sheet. Dust top with confectioners' sugar.
  5. 5 Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight container.

By Judith Synesael

Christmas Cookie Cut Outs
Dessert

Christmas Cookie Cut Outs

3.6

Prep
30 min
Cook
10 min
Total
640 min

Instructions

  1. 1 Sift together flour, cream of tarter, baking soda, nutmeg, and cinnamon in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Cover and refrigerate dough overnight.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Roll out dough on floured surface to 1/2 inch thick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
  3. 3 Bake in the preheated oven until the edges are golden, 8 to 10 minutes. If using cutters that have small appendages, such as reindeer legs, reduce the baking time or they will overcook. Remove cookies to a wire rack to cool completely.
  4. 4 Beat the butter and confectioners' sugar with an electric mixer in a large bowl, mixture will be stiff. Add the vanilla and slowly mix in the milk a little at a time until a spreading consistency is reached. Stir in food coloring, if desired. Make sure cookies are completely cool before frosting.

By KATHARINENOLA

Mini Egg Cupcakes
Dessert

Mini Egg Cupcakes

4.8

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  2. 2 In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
  3. 3 Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
  4. 4 In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.

By Keara Marshall

Red Velvet Cookies
Dessert

Red Velvet Cookies

4.3

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift flour, baking soda, and salt together.
  2. 2 Place chocolate in a microwave-safe bowl and microwave on High until chocolate melts, about 90 seconds. Stir chocolate until smooth and set aside to cool.
  3. 3 In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; add egg and beat until smooth. Mix in red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the flour mixture, stirring until well incorporated. Beat in sour cream and mix in remaining flour mixture. Fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets.
  4. 4 Bake one sheet at a time in the preheated oven until cookies spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  5. 5 Whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in confectioners' sugar in 1/2 cup portions until frosting reaches the desired consistency.

By Kc Maxwell

Hamburger Cake
Dessert American

Hamburger Cake

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
  2. 2 Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
  3. 3 Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
  4. 4 In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
  5. 5 For bun bottom, frost the 8 inch cake with light brown frosting.
  6. 6 For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
  7. 7 For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
  8. 8 For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

By Gail

Rainbow Butterfly Cake
Dessert American

Rainbow Butterfly Cake

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan.
  2. 2 Mix flour and baking powder together in a small bowl.
  3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
  4. 4 Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By flowerthief

Red Velvet Strawberry Cake
Dessert

Red Velvet Strawberry Cake

4.4

Prep
40 min
Cook
30 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and sprinkle with flour if the pans don't have a smooth bottom.
  2. 2 Whisk 3 cups flour, cocoa powder, baking soda, and salt together in a bowl.
  3. 3 Beat 1/2 cup butter in a bowl using an electric mixer until creamy and smooth. Add 1 1/2 cups sugar and beat until fairly creamy, about 2 minutes. Pour in vegetable oil and beat until combined, about 30 seconds more.
  4. 4 Beat in egg yolks, vanilla extract, vinegar, and enough food coloring to reach the desired color. Pour in flour mixture, alternating with buttermilk, on low speed until just incorporated, making sure not to overmix the batter.
  5. 5 Beat egg whites until thick and frothy in a separate bowl; fold into the batter. Pour batter into the prepared cake pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Be careful not to overbake. Let cakes cool in the pans for 10 to 20 minutes before transferring to a wire rack or serving plate to cool completely.
  7. 7 Whisk sugar, flour, and salt in a saucepan to combine. Whisk in milk gradually, making sure there are no lumps. Place saucepan over medium heat. Stir until thickened. Pour mixture into an airtight container and refrigerate until completely cool, about 1 hour.
  8. 8 Place frosting in a mixing bowl. Add lemon juice and vanilla extract. Mix with an electric mixer on high speed to combine. Whip in cream cheese, 1 tablespoon at a time. Whip in butter and continue to mix until you have a really thick frosting. Place into an airtight container and refrigerate if not using immediately.
  9. 9 Frost cooled cake and place sliced strawberries between the 2 layers.

By Tahoura Hashemi

Unicorn Poop
Dessert American

Unicorn Poop

5.0

Prep
60 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Combine butter, shortening, and cream cheese in a large bowl. Beat using an electric mixer until smooth. Add sugar and salt; beat until combined. Beat in egg and almond extract until well mixed. Gradually add flour, blending until dough is combined.
  2. 2 Form dough into a ball with your hands. Stretch into a log shape and divide into 6 portions or 1 per each color you plan to use.
  3. 3 Center 1 portion of dough on a large piece of plastic wrap. Poke a well into the center with your thumb. Add 3 drops food coloring into the well; fold dough over the coloring. Seal with the plastic wrap and knead food coloring into the dough, adding more food coloring if needed. Tint each remaining dough ball with a different color.
  4. 4 Wrap and chill tinted dough in the refrigerator, about 1 hour.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  6. 6 Divide each tinted dough ball into 8 equal pieces. Refrigerating the rest while you work, roll 1 piece out into a 6-inch rope over a waxed paper-lined or lightly floured surface. Repeat with remaining dough pieces, stacking 1 rope of each color into a pile to make 8 multicolored piles.
  7. 7 Gently press the ropes of 1 pile together and use your hands to roll the large multicolored 'rope' until round and smooth. Lengthen to 10 or 12 inches if desired. Cut in half. Use your hands to gently twist and roll both ends of each half in different directions. Use your imagination to coil rope pieces into the shape of unicorn poop. Repeat with remaining dough.
  8. 8 Press silver candy dragées into dough pieces. Place cookies on the prepared baking sheet.
  9. 9 Bake in the preheated oven until cookies are set and bottoms are light brown, 8 to 10 minutes; they will not spread very far. Cool on a wire rack.

By BigPapaBear

Rainbows
Dessert American

Rainbows

4.1

Prep
30 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine flour and salt in a medium bowl; set aside. Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla, and almond extract until well combined. Gradually add flour mixture, beating on low speed until well blended.
  2. 2 Divide dough into 10 equal pieces. Combine 4 pieces with red food coloring in a small bowl until smooth. Combine 3 pieces with green food coloring in a separate small bowl until smooth. Combine 2 pieces with yellow food coloring in a separate small bowl until smooth. Combine remaining 1 piece with blue food coloring in a separate small bowl until smooth. Wrap each colored dough in plastic wrap; refrigerate for 30 minutes.
  3. 3 Shape blue dough into an 8-inch log. Roll yellow dough into an 8x3-inch rectangle; place on waxed paper. Place blue dough log in center of yellow rectangle and fold yellow edges around blue log, pinching to seal. Roll to form a smooth log.
  4. 4 Roll green dough into an 8x5-inch rectangle; place on waxed paper. Place yellow dough log in center of green rectangle and fold green edges around yellow log, pinching to seal. Roll to form a smooth log.
  5. 5 Roll red dough into an 8x7-inch rectangle; place on waxed paper. Place green dough log in center of red rectangle and fold red edges around green log, pinching to seal. Roll to form a smooth log. Wrap in plastic wrap; refrigerate 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  7. 7 Cut dough log in half lengthwise; cut each half into ¼-inch slices. Place slices spaced 1 inch apart on the prepared baking sheets.
  8. 8 Bake in the preheated oven for 8 to 12 minutes; do not brown. Cool on the baking sheets for 1 minute, then transfer cookies to wire racks to cool completely.
  9. 9 Pipe a small amount of vanilla frosting onto bottom corner of each cookie to resemble a cloud; sprinkle with yellow sugar. Set aside until frosting is set.

By Debi R

Play Dough Cookies
Dessert American

Play Dough Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. 2 In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
  4. 4 Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container.

By Terri