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Italian Cookies with Sprinkles
Dessert Italian

Italian Cookies with Sprinkles

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
  3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
  4. 4 Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  5. 5 Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

By michspad

Sardinian Papassini Cookies
Dessert Italian

Sardinian Papassini Cookies

Prep
30 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Dilute thawed orange juice concentrate with water.
  3. 3 Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky.
  4. 4 Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets.
  5. 5 Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes.
  6. 6 Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.

By Jennifer Santana

Angeletti (Italian Christmas Cookies)
Dessert Italian

Angeletti (Italian Christmas Cookies)

5.0

Prep
30 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
  2. 2 Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
  3. 3 Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
  4. 4 With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
  5. 5 Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
  6. 6 Whisk together confectioners' sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.

By Jackie Canapino

Ricotta Cookies
Dessert Italian

Ricotta Cookies

4.6

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease or line cookie sheets.
  2. 2 Combine ricotta, sugar, butter, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Combine flour, baking powder, and baking soda; blend into ricotta mixture, mixing in additional flour if needed to form a workable dough.
  4. 4 Roll dough into walnut-sized balls and place 2 inches apart onto prepared cookie sheets.
  5. 5 Bake in the preheated oven until edges are golden, about 8 to 10 minutes.
  6. 6 To make the glaze: Mix confectioners' sugar, milk, and almond extract together until smooth. Spoon over warm cookies, and sprinkle with colored candy sprinkles.

By Sandy

Italian Ricotta Cookies
Dessert Italian

Italian Ricotta Cookies

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Beat 1 cup of butter and sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in ricotta cheese and vanilla. Combine flour, baking powder, and baking soda; stir into ricotta mixture.
  3. 3 Drop cookie dough by rounded spoonfuls 2 inches apart onto prepared cookie sheets.
  4. 4 Bake in the preheated oven until edge of cookies are golden brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet briefly before removing to a wire rack to cool completely.
  5. 5 To make the frosting: Warm milk, 1/2 teaspoon of butter, and shortening in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

By Lisa

Italian Easter Cookies
Dessert Italian

Italian Easter Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. 2 To make the cookies: Beat sugar and butter in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Stir in milk, oil, vanilla, and almond extract. Combine flour and baking powder; stir into milk mixture to form a dough.
  3. 3 Roll dough into 1-inch balls; roll the balls out on a lightly floured surface into 5-inch long ropes. Bring one end over the other, then underneath and through the middle, like a loose knot; place cookies 1 inch apart on the prepared cookie sheets.
  4. 4 Bake in the preheated oven until the bottoms of the cookies are golden brown, about 5 minutes on the bottom shelf, then 5 minutes on the top shelf. Transfer cookies to a wire rack to cool completely.
  5. 5 To make the icing: Beat confectioners' sugar, butter, vanilla, and almond extract with an electric mixer in a large bowl until smooth; beat in milk, one tablespoon at a time. Add food coloring and stir until well combined.
  6. 6 Dip cooled cookies upside down into the icing then sprinkle with candy sprinkles.

By Kelly

Confetti Puffed Corn
Appetizer American

Confetti Puffed Corn

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stirring every 30 seconds.
  2. 2 Place puffed corn in a large bowl; pour melted almond bark on top and toss until evenly coated.
  3. 3 Distribute sprinkles evenly over puffed corn. Cool before storing.

By thedailygourmet

White Chocolate-Covered Pretzels
Dessert American

White Chocolate-Covered Pretzels

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Place white chocolate into the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes.
  2. 2 Dip pretzels into melted chocolate to completely cover half of each one. Roll in candy sprinkles, then place onto waxed paper. Refrigerate for 15 minutes to harden.

By Patty Vadinsky

Cakes In A Cone
Dessert

Cakes In A Cone

4.5

Prep
Cook
Total

Instructions

  1. 1 Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
  2. 2 Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
  3. 3 Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

By Sassy Squirrel

Magic Wands for Halloween
Appetizer

Magic Wands for Halloween

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Separate 1/2 cup frosting between 2 bowls. Add orange food coloring to 1 bowl; mix until blended.
  2. 2 Line a medium glass container with waxed paper.
  3. 3 Spread frosting over the top half of each pretzel rod. Roll in sprinkles until heavily covered. Place rods upright in the prepared container to harden and dry.

By lkmiec

Cake Pops
Dessert

Cake Pops

4.5

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Place about 1/4 cup candy melts into a small microwave-safe bowl and melt in the microwave at 40 percent power for 30 seconds. Stir the candy coating and continue to heat in 30 second-intervals until the coating is just warm and completely melted.
  2. 2 Poke a hole halfway through doughnut holes with lollipop sticks then remove the sticks. Dip the end of the sticks into the melted coating and reinsert into doughnut holes (this holds the doughnut holes firmly on the sticks). Stick doughnut pops upright into a block of plastic foam and place into the refrigerator for 1 hour to firm up.
  3. 3 When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt in 30-second intervals until the coating is warm and smoothly melted.
  4. 4 Dip doughnut holes into the coating, covering it completely. Hold dipped pops over a bowl and sprinkle with candy sprinkles. Return decorated pops to the plastic foam block to set.

By faydra999

Chocolate Coated Peanut Butter Crackers
Dessert American

Chocolate Coated Peanut Butter Crackers

4.8

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
  2. 2 Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
  3. 3 Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
  4. 4 Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
  5. 5 Place cookies in the refrigerator until chocolate has set, about 15 minutes.

By Barb

Birthday Cake Watermelon Pizza
Dessert American

Birthday Cake Watermelon Pizza

2.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Cut watermelon into 8 wedges, keeping them together. Place on a serving dish.
  2. 2 Combine chocolate chips and half-and-half in a microwave-safe bowl. Microwave for 25 seconds; stir until chocolate chips fully melt into cream. Microwave in 5- to 10-second intervals as necessary until melted.
  3. 3 Spoon melted chocolate over watermelon, stopping before rind; top with a generous portion of sprinkles.

By Katherine Martinelli

Oreo® Cheesecake Truffles
Dessert

Oreo® Cheesecake Truffles

4.0

Prep
40 min
Cook
Total
150 min

Instructions

  1. 1 Place 36 sandwich cookies in a food processor.
  2. 2 If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
  3. 3 Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
  4. 4 Line a baking sheet with parchment paper.
  5. 5 Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
  6. 6 Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
  7. 7 Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
  8. 8 Place truffles in the refrigerator until coating is set, about 15 minutes.

By fabeveryday

Easiest Cake Pops Ever
Dessert American

Easiest Cake Pops Ever

3.6

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
  3. 3 Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
  4. 4 While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
  5. 5 Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.

By Nicole McLaughlin

Ice Cream Cone Treats
Dessert

Ice Cream Cone Treats

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix cake mix, water, oil, and eggs in large bowl with mixer on medium speed (or beat vigorously by hand for 2 minutes.)
  3. 3 Place each ice cream cone with its flat bottom in the cup of a standard nonstick muffin pan (you will need two pans). Pour enough batter into each cone to fill 1/2 to 2/3 full.
  4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Remove from the oven and let cool completely.
  5. 5 Frost with frosting and decorate with sprinkles.

By Dee Akeson

Valentine's Day Unicorn Bark
Dessert American

Valentine's Day Unicorn Bark

2.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Line a baking sheet with parchment paper and set aside.
  2. 2 Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
  3. 3 Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
  4. 4 Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
  5. 5 Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

By Jessica Furniss

Chocolate Press Cookies
Dessert

Chocolate Press Cookies

3.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
  3. 3 Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

By Beth

Sprinkles Muffins

Sprinkles Muffins

3.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners.
  2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.

By Sarah

Freezer Butter Cookies
Lunch

Freezer Butter Cookies

4.7

Prep
15 min
Cook
50 min
Total
245 min

Instructions

  1. 1 Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
  2. 2 Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
  4. 4 Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
  5. 5 Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

By Kristine

Funfetti Birthday Cookies
Dessert American

Funfetti Birthday Cookies

4.5

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine cake mix, eggs, and oil in a large bowl until forms a dough.
  3. 3 Combine confectioners' sugar and sprinkles together in a separate small bowl.
  4. 4 Shape dough into 1-inch balls; roll balls in confectioners' sugar mixture. Arrange cookie balls on baking sheets.
  5. 5 Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

By Eatsleepinspire

Smash Cake
Dessert

Smash Cake

4.5

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
  2. 2 Mix cake flour, baking powder, and salt in a bowl.
  3. 3 Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
  4. 4 Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
  5. 5 Line a baking sheet with parchment paper and pour sprinkles on top.
  6. 6 Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

By Yoly

Small-Batch Sugar Cookie Ice Cream Sandwiches
Dessert

Small-Batch Sugar Cookie Ice Cream Sandwiches

3.0

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
  3. 3 Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
  4. 4 Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
  5. 5 Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  6. 6 To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

By thedailygourmet

Banana Split-Flavored Funfetti Cookies
Dessert

Banana Split-Flavored Funfetti Cookies

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.

By ThatBakerChick

Cherry Tart Pops
Dessert

Cherry Tart Pops

4.0

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
  2. 2 Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
  3. 3 On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
  4. 4 Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
  5. 5 Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
  6. 6 Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

By Cheri

Chocolate Chip-Sprinkle Cookies with M&Ms
Dessert

Chocolate Chip-Sprinkle Cookies with M&Ms

5.0

Prep
15 min
Cook
15 min
Total
390 min

Instructions

  1. 1 Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.
  2. 2 Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  4. 4 Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.
  5. 5 Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

By My Hot Southern Mess

Sour Cream Coffee Cake I
Dessert

Sour Cream Coffee Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
  2. 2 To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
  3. 3 Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
  4. 4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
  5. 5 Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

By Eileen

Unicorn Waffle Taco Sundae
Snack

Unicorn Waffle Taco Sundae

4.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Preheat and grease a standard round waffle iron.
  2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
  3. 3 Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
  4. 4 Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
  5. 5 Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
  6. 6 Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.

By Julie Hubert