Summer Ideas 2014

If you need a last-minute idea for your BBQ or 4th of July party, here are some ideas! Hope you’re all having a great summer!

1. Bomb Pop Cupcakes
2. Corn on the Cob Cupcakes
3. American Flag Cake
4. American Landmark Cupcakes
5. Sparkler Cupcakes
6. Ants at a Picnic Cupcakes
7. Sno-Cone Cupcakes
8. 4th of July Cake
9. 4th of July Mini Cupcakes
10. Watermelon Cupcakes
11. Red & Blue Poke Cake
12. Patriotic Punch
13. Patriotic Star Cookies
14. Red White & Blue Cupcakes

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Red White & Blue Cupcakes

Okay 4th of July party people, you want something easy easy easy easy easy to make? These are for you! You can impress all of your friends and family with these pretty cupcakes and secretly be saying to yourself, “pfft, I could have made ‘em in my sleep.” I used a boxed cake mix for these because boxed cake mixes are reliable, simple, and universally loved.

I hope you all have a wonderful holiday!

Red White & Blue Cupcakes
Print Recipe

1 box white cake mix (plus the required oil + eggs)
Red and blue food coloring (I used AmeriColor Super Red and Wilton gel for the blue)
1 batch of buttercream icing (my favorites are listed here; or you can use store-bought icing)
Decorations (optional; I used little sugar flags made by Wilton)

1. Line two muffin tins with cupcake liners and preheat oven according to boxed cake mix instructions.
2. Make cupcake batter according to directions on the box.
3. Divide the batter into three bowls; use the food coloring to dye one batch of batter red, the other blue, and leave one batch alone.
4. Spoon a few tablespoons of red batter into each cupcake liner; then a few tablespoons of white batter; then a few tablespoons of blue batter. You could do the reverse as well, starting with the blue batter and ending with the red. It’s up to you.
5. Bake the cupcakes according to the directions on the box. Allow the cupcakes to cool completely on wire racks.
6. Ice the cupcakes however you’d like. I used a large star tip — then I topped each cupcake with a flag decoration and/or red, white, and blue sprinkles.

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Katrina @ Warm Vanilla Sugar - July 1, 2014 - 6:17 am

So freaking pretty! Love the recipe!

Patriotic Star Cookies

The 4th of July is a week from today! For all of my American readers, that means a day full of fireworks, BBQ, sunshine (hopefully), and celebrating America’s independence. I made cookies to celebrate!

If you are a new to decorating with royal icing, here are some helpful tips and links:

  • I used my grandma’s sugar cookie recipe, which is listed below.  Another good cut-out cookie recipe can be found at Bridget’s wonderful Bake at 350.
  • I used a royal icing recipe from Annie’s Eats, which is listed below.
  • If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding.  Bake at 350 is also a great resource for cookie decorating and ideas (I love Bridget’s book, too!).

Here are the specifics on how I made these cookies:

  • I used a Wilton comfort-grip star cookie cutter (purchased at Hobby Lobby)
  • I outlined and flooded the cookies using white royal icing
  • The cookies were decorated with a variety of red, white, and blue sprinkles; some of the cookies were dipped directly into the sprinkles (’cause you can never have too many sprinkles, right?)

Omi’s Sugar Cookies
Print Recipe
1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add eggs, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.


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Circus Cookie Krispie Treats

My love for pink and white frosted animal cookies knows no bounds. Last week I posted Carousel frosted animal cupcakes, and a few years ago I made jumbo cut-out cookies. Today brings these little babies in rice krispie form. Hope you have enjoyed this week’s parade of rice krispie treats with a twist!

Circus Cookie Krispie Treats
Recipe source: Cookies and Cups
Print Recipe

5 Tablespoons butter
16 oz mini marshmallows
8 cups Rice Krispies
1 (13 oz) bag of frosted animal cookies, coarsely chopped
12 oz white chocolate, chopped finely
Rainbow nonpareils to garnish

1. Spray 9×13 pan with cooking spray, set aside
2. In large pot over low heat melt butter. Add marshmallows and stir until melted.
Remove from heat.
3. Stir in krispie cereal and then cookies until coated in marshmallow mixture. Press into prepared pan evenly.
4. In a medium bowl melt white chocolate on 50% heat in 30 second increments until melted, stirring after each 30 seconds. Spread white chocolate over krispies and sprinkle with nonpareils. Allow white chocolate to set and cut into squares.

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Golden Graham Bars

Okay, these don’t involve Rice Krispies — but they do involve cereal and marshmallow! Golden Grahams are a favorite of mine if I’m in the mood to throw health out the window and eat a sugary cereal for breakfast. But you know, I run a baking blog… so I guess I throw health out the window quite frequently. :) These treats kind of reminded me of s’mores – golden grahams, marshmallow, and chocolate – what could be better?

Golden Graham Bars
Recipe source: Brit + Co
Print Recipe

4 cups Golden Grahams cereal
1/2 cup chocolate chips
7 oz marshmallows (about 2/3 of a 10 oz bag)
2 Tablespoons butter

1. Spray a cake pan or baking sheet with cooking spray.
2. Put marshmallows and butter in a pan over medium heat. Stir until melted and smooth.
3. Quickly add in the cereal and other add-ins and mix with a wooden spoon.
4. Pour the cereal mixture into the cake pan and flatten with the back of the wooden spoon.

Note: If you prefer a thicker bar, you might want to double the recipe. I ended up with really skinny bars the first time around (using a 9×9 pan). I think the best approach is to use a 9×13 pan and to double the ingredients!

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Lindsay Ann @ Lindsay Ann Bakes - June 12, 2014 - 11:25 pm

like s’mores x10000!!! Must try these!