Looking for a fun and easy St. Patrick’s Day idea? Our Rainbow Cupcakes are super cute and oh so easy to put together!!!
You will need:
White cake mix
Red, orange, yellow, green, blue and purple food coloring
White Liners from your February box
White frosting, homemade or store bought
Rainbow Jimmies from your February box
Make cake mix according to package directions. Distribute mix evenly in 6 separate bowls. Line muffin tin with liners. Add food coloring to bowls, start with a few drops at a time until desired color is achieved. We love the Americolor gel colors!
Next fill cupcake liners. We used a teaspoon and dropped a spoonful of batter into each liner, alternating colors until all the batter is gone.
Bake according to directions, or until toothpick inserted in center comes out clean. Let cool completely.
Once cooled, pipe with your favorite frosting, and decorate with rainbow jimmies, and or gold sugar!
This lemon bread is perfect for a light dessert or for Easter morning! You will need: 2 eggs 3 tablespoons lemon juice 1/8 teaspoon lemon oil (from our March box) 1 1⁄2 cups flour 1 teaspoon baking powder 3⁄4 teaspoon … Continue reading →
Who doesn’t love St. Patrick’s Day, and hot chocolate? Hot Cocoa is a great homemade gift you can make! For our February box, we thought it would be fun to feature Hot Cocoa Gifts made with our mini gold baking cups, wooden spoons, bags and ribbon. These are perfect for kids! We made them with white chocolate and semi sweet chocolate, my boys liked the white hot cocoa. Try both and let us know what your favorite is!!
You will need:
8 oz. chocolate, chopped (we used white chocolate and semi sweet)
Leprechaun Sprinkles, featured in our February box
2-3 tablespoons powdered sugar (depending on taste)
2-3 drops Creme De Menthe oil (depending on taste), featured in our February box
Cellophane bags and ribbon, featured in our February box
Melt chocolate according to package directions, we used a double boiler. Stir chocolate until completely melted.
Add 2-3 drops of the Creme De Menthe oil, tasting along the way. The oil is concentrated and a little goes a long way. Add powdered sugar, 1 tablespoon at a time until desired sweetness is achieved. Stir chocolate until smooth. Add chocolate to a Ziploc or a piping bag. Pipe chocolate (snip off corner if used a Ziploc) into mini baking cup until about 1/2 full.
Let set for about a minute, insert spoon so it is standing up. Let set up for another minute or so, then top off with Leprechaun Sprinkle Mix.
Transfer to refrigerator and let cool over night. Once firm, package each chocolate cup into bag with a tie and directions. To enjoy, rip off gold baking cup, add chocolate to a cup of hot milk and stir till melted. Add whip cream if you’d like and enjoy!! Get creative, the possibilities are endless- add chopped nuts and/or mini marshmallows!
2-3 drops creme de menthe oil, from our February box
1/2 cup sugar
6 oz semi sweet baking chocolate, chopped
mini gold baking cups, from our February box
Leprechaun Sprinkles, from our February box
4 egg yolks
In a small bowl, separate egg yolks. Beat yolks with an electric mixer for about 3 minutes until they are yellow like a lemon.
In a medium saucepan, heat 1 cup of the heavy cream just until hot, add 2-3 drops of creme de menthe oil. Remove from heat. Slowly beat sugar into the eggs with electric mixer until mixed. Gradually stir half of the cream into the egg mixture, once mixed, add back into the rest of the hot cream in pan. Cook over low heat, stirring constantly for about 5 minutes. Mixture will thicken, do not let it boil. Stir in chopped chocolate till fully melted.
Transfer to a medium bowl, cover and refrigerate 2 hours. Add another empty bowl to refrigerator to chill. Once 2 hours have passed, beat remaining 1 1/2 cups of cream in empty chilled bowl, about 5 minutes until stiff peaks form. Taste chilled chocolate mixture, if not minty enough, add a few drops of more mint to heavy cream. Fold chocolate mixture into whipped cream. Transfer to serving dishes and chill until ready to serve. We loved our mini baking cups and spoons to serve our mousse in, we also added some of our Leprechaun Sprinkles! Yum! We have some more ideas below! Need more of our mini baking cups, you can order them here! We hope you all have a great Saint Patrick’s Day!!
It’s Girl Scout cookie season! We added some crushed thin mints and a thin mint cookie! Would also be great with Oreo’s! We also used sanding sugar on the rim of a glass to serve the mousse in!
Place melt in fill tube in glass of hot water, not boiling. Let sit for a few minutes, knead tube and add to hot water. Repeat process until fully melted, adding more hot water if necessary. If desired, add sprinkles to bottom of candy bar mold, squeeze chocolate until mold is full.
Gently tap mold on counter to get all air bubbles out of chocolate and to help chocolate disperse evenly, add more sprinkles to back if you’d like. Let chocolate harden, once firm, close back and move to refrigerator to let completely harden. These are fun to give as a gift! You can even attach a card to the back! Or enjoy, and reuse! Our melt in fill has enough chocolate to fill the candy bar twice. Need more chocolate molds? You can order more from our shop, we sell them in sets of 12.