Recipe Fun

Mother’s Day Brunch Recipe Ideas

A special mother’s day brunch is a nice way to pamper your mom on Mother’s Day or any day really. My mom Lois, a wonderful baker, lives a few states away so I am unable to spend Mother’s Day with her. As I thought about her this week I thought of what I would make for her if we lived closer and I was able to make her a special brunch. This is what I came up with; fresh from the oven croissants, crust less quiche with cheese, bacon and herbs, a dish of berries with kiwi slices and a warm cup of tea. I couldn’t resist the pretty petite roses that added the right amount of sunshine to my display and what mom doesn’t like flowers!

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Quiche is a great for breakfast, brunch or anytime really. It’s one of my favorite items to make as it is easy and you can add whatever fillings you want to the egg base (recipe below). It can be made ahead of time which is handy if you are serving many guests. For my Mother’s Day brunch I used cute pink polka dot single serving tart pans to bake the crust less quiche in. I thought quiche would pair nicely with warm from the oven croissants. I came across a package of frozen mini croissants at Trader Joe’s where all you had to do was take them out of the box, place them on a parchment lined cookie sheet to let proof overnight on the counter and then pop them in the oven in the morning so you could enjoy them freshly baked. I brushed the tops of the croissants with an egg wash right before baking them and that gave them a nice golden color. I was pleasantly surprised at how much they rose and would call them a little bigger than a mini size. Small might be a better description for them.

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Fresh fruit is always nice to have when you are having a rich meal so I made a berry medley of raspberries, blueberries and blackberries. I couldn’t resist adding some kiwi slices to the plate since I had a ripe one just waiting to be enjoyed (or photographed). A warm cup of tea to round it all out and I think it would be a breakfast or brunch any mom would enjoy being served. I sent my mom a picture and told her she was the inspiration for this post and even though we are far away I wanted her to know I was thinking of her. She is the one who taught me how to bake and when we do see each other the kitchen is often where you will find us baking for family. So this week I baked in honor of her even if she didn’t get to eat it.

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Basic Quiche Custard Recipe – serves 4:
8 large eggs
1/2 cup heavy cream or half and half
salt and pepper to taste
herbs of choice – I used dill
1 cup finely shredded cheese of choice

Filling ideas:
Bacon and Italian 5 cheese blend
Diced ham and sharp cheddar cheese
Sauteed broccoli, mushrooms and onions with Swiss cheese
Crumbled sausage with Mexican cheese blend and topped with a little salsa after baking

Preheat oven to 350. Beat eggs in a bowl and mix in the heavy cream or half & half and spices. Stir in cheese and add in the fillings of your choice. The sky is the limit on the combination of flavors you can create. If you do use bacon I recommend crumbling it after it has been cooked crispy and adding it to top of the egg mixture after you add it to the vessel you are baking it in as this helps it not get too soft. The egg custard recipe was just the right amount for making 4 of the single serving tarts. You can bake them in a buttered ramekin or another small baking dish if you don’t have small tart pans. You can also double the recipe if you needed to serve more or wanted to use a larger size baking pan. Bake for 18-25 minutes for small dishes and maybe longer for a bigger baking dish. You want the eggs to be completely cooked but not overdone. I check it with a knife inserted into the center to see if it is set.

Note: These can puff up a bit when they are baking (kind of like a souffle) and then deflate when you take them out of the oven. Don’t overfill your baking vessel as it may overflow. The tart pans I used were filled about 2/3 of the way up and placed on a cookie sheet to bake so if they did overflow I didn’t make a mess in the oven.

This recipe is not exact as how much fillings you add to it will alter how many servings you get. You can mix up one batch and if you find you need more you can mix up another. These do keep well in the fridge for a few days so you could make a batch or 2 and have a great little breakfast or lunch that you can reheat in the microwave.

In closing I say to my Mom thank you for inspiring me, teaching me how to bake and for creating wonderful memories as we baked and cooked together in the kitchen over the years. I hope you enjoy the photos of the brunch you inspired even if you didn’t get to eat it. Happy Mother’s Day!
~Esther

post written and photographed by Esther

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Strawberry Margaritas

It’s Cinco de Mayo so what could be better than a Strawberry Margarita! This cocktail goes wonderfully with our Strawberry Margarita Cupcakes. When you pair a traditional margarita recipe with Strawberry Tequila Puree and a little sparkling sugar, magical things happen!
 

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Instead of the typical salt rim, we went with a rim of sparkling sugar to match the cupcakes. Use a small slice of lime to wet the rim and dip each glass into a shallow bowl filled with sparkling sugar to coat. Next add the Strawberry Tequila Puree to the bottom of the glass. Keeping the cooled puree in a squeeze bottle worked great for adding to the cocktails and filling the cupcakes!
 

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For the margaritas we made a pitcher with enough for 4 cocktails. When using fresh lime juice it will be a nice pale shade of green, but we wanted a little more contrast for the photos. Adding a drop of electric lime food coloring to the cocktail gave it just a little more color. Gently pour the margarita into the glasses over the strawberry puree to keep the fun layered look!
 

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Strawberry Tequila Margaritas:

1 ½ parts tequila
1 part freshly squeezed lime juice
1 part orange liquor
1 part Strawberry Tequila Puree

Fill a cocktail shaker with ice. Add the tequila, lime juice and orange liquor. Shake vigorously until well blended, then pour into a prepare margarita glass over the Strawberry Tequila Puree for a layered look. Garnish with fresh strawberries and lime slices to serve.

Strawberry Tequila Puree:

1 pound of strawberries, sliced
½ cup sugar
1 tbsp tequila

Place the strawberries and sugar in a small pan over medium heat. Once the strawberries begin to breakdown, add the tequila. Cook for another 1-2 minutes, then blend to remove any large pieces of strawberries. Cool complete before using.

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recipe provided by Amanda Kimball, post written by Shauna & photographed by Esther

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Strawberry Margarita Cupcakes – Cinco de Mayo

Strawberry margarita cupcakes and mini margaritas: Cinco de Mayo is coming right up and summer is on the way! These both mark the beginning of Strawberry Margarita season in my opinion! It’s really hard to say what’s better, a cupcake or cocktail? Well how about both!

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For the base of this cupcake we went with a pound cake recipe, infused with fresh lime zest and tequila. Once cooled, we cored each cupcake to make room for an extra burst of flavor with a Strawberry Tequila Puree. Since we just wanted a small pocket of this extra flavor, a jumbo or mid-size French frosting tip makes the perfect tool for coring cupcakes! Simply press the tip into the top of the cupcake and give it a little twist as you gently press down. Pull out the little piece of cupcake and you are left with a small space to fill with the puree!

Next is the delicious Strawberry Tequila Buttercream Frosting! This frosting is heavenly and reminds me of strawberry ice cream. I use a basic buttercream recipe, but instead of adding milk I use fresh strawberries blended smooth. You can also use the Strawberry Tequila Puree since the recipe makes more than enough to fill cupcakes, make frosting and a few cocktails!

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If you want to get the sugared rim look for your cupcake, we found it is best to frost them in two steps. Start by outlining the cupcake with a thick round of frosting using a jumbo plain tip. Then have a bowl of sparkling sugar ready for dipping the cupcake in. Work quickly so you don’t lose any of the puree. Next, add a small swirl of frosting with a jumbo open star tip sealing in the puree to complete the cupcake. From here you can add a small candied fruit slice or other decoration of your choice! Now all that’s missing is a lovely Strawberry Margarita Cocktail! Stay tuned for a delicious recipe…..

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Tequila Lime Cupcakes:
1 cup unsalted butter, softened
1 1/2 cups sugar
3 eggs
2-3 tsp lime zest (from 2-3 limes)
1 tsp lime oil or lime extract
1 tbsp tequila
3 1/2 cups AP flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup sour cream
1/2 cup half & half

In a large mixing bowl cream butter and sugar together. Beat in eggs one at a time. Add the zest, extract & tequila. In a medium bowl combine all the dry ingredients. In a small bowl whisk together the sour cream and half & half. Add the dry ingredients to the butter mixture alternating with the sour cream mixture. The batter will be thick. Bake at 350 degrees for 18-20 minutes.
Recipe makes 24-30 standard size cupcakes.

Strawberry Tequila Frosting:

1 cup unsalted butter, softened but still cool to the touch
4 cups sifted confectioners’ sugar
3-4 tablespoons purred strawberries
1 tbsp tequila
1/2 tsp vanilla bean paste or vanilla extract

Cream together the butter and sugar. Add the tequila and vanilla. Slowly add the strawberry puree 1 tablespoon at a time until you reach desired consistency for frosting cupcakes.

Tip: I puree fresh strawberries with my Kitchen-Aid Immersion Blender. I like to keep the seeds in so it looks like real strawberry icing! Just make sure to blend for about a minute to make sure there are no large strawberry chunks. You can also use the Strawberry Tequila Puree below in place of fresh pureed strawberries.

Strawberry Tequila Puree:
1 pound of strawberries, sliced
½ cup sugar
1 tbsp tequila

Place the strawberries and sugar in a small pan over medium heat. Once the strawberries begin to breakdown, add the tequila. Cook for another 1-2 minutes, then blend to remove any large pieces of strawberries. Cool complete before using.

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post written by Shauna & photographed by Esther

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Vanilla Bean Whoopie Pie Frosting Recipe

WHOOPIE FOR SPRING AND FOR A WHOOPIE PIE FROSTING RECIPE: With Easter right around the corner one of the most popular recipes always comes to mind, carrot cake with cream cheese frosting. I love carrot cake, but I am that one person who always scrapes off the frosting. Cream cheese and I will never be friends, unless it’s safely hidden in a chocolate cheese cake! I have an alternative frosting option for others like me, Vanilla Bean Whoopie Pie Frosting to the rescue!

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A CLASSIC MAINE DESSERT: Whoopie pies are a trademark dessert, about as Maine as lobster, moose, blueberry pie and pine trees! There are many different version of whoopie filling and the one I use tastes just like vanilla ice cream, making it perfect for cupcakes of all flavors! The most important ingredient is Fluff. I am sure there are other versions of marshmallow cream out there, but Fluff is the only one I use. The second most important is vanilla bean paste. This really makes the frosting taste like ice cream!

Let the frosting fun begin!

Let the frosting fun begin!

TIME TO GET STARTED: I leave the butter out on the counter for a few hours. You want it soft, but still a bit cool to the touch. If you soften it too much it can make your frosting thin. Once it’s reaches the perfect consistency I cream the butter and one of my most favorite baking ingredients, vanilla bean paste together. You can use a good quality vanilla extract as well; you just won’t have those delightful little vanilla bean specks in your frosting. Next I cream in the fluff and slowly add the confectioners’ sugar. Depending on the temperature of your kitchen and humidity you will use anywhere between 2 and 2 ½ cups of confectioners’ sugar. After you have added two cups, check to see if it is a good consistency for frosting cupcakes and add more sugar if needed at this stage.

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CUPCAKE FROSTING TIME: I always have disposable frosting bags and my jumbo open star tip ready to go! I just snip the end of the frosting bag so it’s wide enough at the end to fit the very end of the frosting tip. You do not need couplers for jumbo frosting tips. I usually place the frosting bag and tip in a large glass to make filling it with much easier. Swirl the desired amount of frosting on the top of your cupcake and add fun spring colored sprinkles if you wish! I always add sprinkles after frosting just 3 or 4 cupcakes at a time so the frosting is still wet allowing them stick. We used our spring butterfly sprinkles and spring mix non pareils that matched our polka dot baking cups and mini dessert shovels really well!

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This frosting is so easy and so delicious it will quickly become one of your favorites! I already have another fun recipe in mind we will share in a future post. In the photos I use jazzed up boxed carrot cake mix to save time. I replaced the oil with melted butter, added a splash of vanilla and more of my favorite carrot cake spices to give it a bit more flavor. If you like nuts some chopped pecans or walnuts would be nice to add to the batter as well.

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Vanilla Bean Whoopie Pie Frosting Recipe
2- 2 ½ cups confectioners’ sugar
1 cup unsalted butter
7.5 ounce jar Fluff (Marshmallow Cream)
2 tsp Vanilla Bean Paste or vanilla extract

In a large bowl cream the butter and vanilla bean paste together. Add the Fluff and continue beating. Slowly add the confectioners’ sugar. Once you have added 2 cups, check the consistency to see if it’s thick enough to pipe onto cupcakes. If not add more confectioners’ sugar a bit at time until it’s just thick enough. Fill a frosting back fitted with the jumbo tip of your choice and pipe the frosting on to your cupcakes.

SHOPPING LIST OF SUPPLIES USED THAT WE CARRY:
jumbo open star frosting tip
disposable frosting bags
polka dot baking cups & mini dessert shovel set
spring butterfly sprinkles
spring dot paper straws

We hope you give this frosting recipe a try and have fun creating your own spring treats and display. We sure had fun with ours! Did you see the cute felt bows on the milk bottles and the jumbo polka dot confetti we used on the backdrop?! Fun confetti’s are coming to our shop soon!

Happy baking!
~the girls

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post written by Shauna and photographed by Esther

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S’mores Doughnut Recipe & Dessert in a Jar

WE HAVE A SWEET RECIPE TO SHARE WITH YOU: Mini s’mores doughnuts that you can make in a Babycakes doughnut maker! We also share a bonus dessert that you can make with your extra doughnuts. How does a s’mores dessert in a jar sound?! The full recipe and tips on how to make the s’mores dessert in a jar are listed below.

WE HAVE A CONFESSION TO MAKE…we had fun last Friday making our first attempt of mini doughnuts in our new doughnut maker but we have to admit they were not edible! This was completely our fault, not the maker. Let’s just say when your baking powder expires it can really affect how baked goods rise and taste. We made them look pretty, but they were very dense and just not up to our standards. I took a trip to the store to get a fresh can of baking powder and a few other fun ingredients. The idea of a “s’mores” doughnut recipe had been floating in my mind. This time they came out great so we now have a fun recipe to share with you! The house filled with the aroma of vanilla and a touch of cinnamon and I had the chance to use my mini dessert torch from the cupboard..fun, fun!

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THINGS WENT SMOOTHER THIS TIME AROUND: We adapted the sour cream doughnut recipe that comes in the instruction book of the Babycakes Doughnut Maker and turned it into a fun “smores” doughnut. It always amazes me how a couple fun ingredients can change or enhance a recipe. We added vanilla bean paste (my mother calls this liquid gold it is SO good, if you are an avid baker and have not used this we suggest getting some…it will change your life!), crushed up teddy grahams, mini chocolate chips and a touch of cinnamon.

With baking you learn from doing. Since the chocolate doughnuts we made the other day were a bit dense (not sure if that was because of the expired baking soda, the homemade buttermilk or over mixing the batter) I decided to mix the batter by hand this time. I added in the extra ingredients that turned the plain sour cream doughnut recipe into something special! The s’mores doughnut was born!

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THE SPECIAL INGREDIENTS: I put 1/2 cup of the teddy grahams into a quart size freezer bag and crushed them up using the bottom of a measuring cup. My thought was to add the crumbs to the batter to give it a little more flavor. NOTE: I would probably leave the crumbs a little more coarse the next time I make this recipe so when you take a bite you can see more of the crumbs inside the doughnut. I added the same amount of mini chocolate chips to the batter (1/2 cup). They worked great and as you can see from the one I took a bite of you can see the chips speckled throughout the doughnut. One tablespoon of vanilla bean paste and 1/2 teaspoon of cinnamon was also added and took these doughnuts to the next level!

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DESSERT TORCHES ARE GOOD FOR MORE THAN JUST CREME BRULEE: Once the doughnuts were cooled, we drizzled the tops with the same Wilton Chocolate Glaze that we used the other day. I crumbled up more of the teddy grahams to sprinkle on top of the glaze and then added some cute extra mini marshmallows. Toasted marshmallows is one of the things that makes a s’more a s’more. I used my mini dessert torch and it worked perfectly for toasting the extra mini marshmallows that I found at a local Amish store. Be very careful when using the torch, it only took a second or 2 to get them toasted. You need to wave the flame a few inches away from the marshmallows in a back and forth motion. If you get too close they might catch on fire. You may need to practice a bit. See the full recipe below and for another way to use these doughnuts in a dessert.

A mini dessert torch can be used for more than just creme brulee!

A mini dessert torch can be used for more than just creme brulee!

BALL JARS ON THE COUNTER = THE BIRTH OF THE S’MORES IN A JAR: While looking at the pile of doughnuts I had just made I noticed an assortment of ball jars I had sitting on the counter and realized that the mini doughnuts might fit in the jars….and they did! How cute would s’mores doughnut desserts in a jar be! They would be great to use at a bridal shower, rustic wedding, movie night or camp dessert by the fire.

For a single small serving the 4 oz jar worked great. One doughnut fit on the bottom. You could layer on top of the doughnut some chocolate glaze or hot fudge sauce and then a layer of frosting or fluff and top with mini size marshmallows. We used the regular size mini marshmallows that you can easily find at the grocery store for this dessert. For the larger 8 oz jars I was able to fit 3 doughnuts and layered between them is whipped vanilla frosting that I sprinkled with mini chocolate chips. I toasted the marshmallows with the mini dessert torch and viola…you have a cute and yummy dessert in a jar! Tie some bakers twine around the top and add one of our cute wooden dessert spoons to create a pretty presentation!

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MINI S’MORES DOUGHNUT RECIPE

(adapted from the sour cream doughnut recipe in the Babycakes Doughnut Maker instruction book)

        • 1 1/3 cups all purpose flour
        • 1/3 cup sugar
        • 1 tablespoon baking powder
        • 1/2 teaspoon salt
        • 1/2 cup milk
        • 1/4 cup sour cream
        • 1/4 cup vegetable oil
        • 1 egg
        • 1 tablespoon vanilla bean paste (or vanilla extract)
        • 1/2 – 1  teaspoon cinnamon – optional but makes them oh so good!
        • 1/2 cup teddy graham crackers that you will crush up + more for the garnish
        • 1/2 cups mini chocolate chips
        • Wilton chocolate brownie glaze or you can make a chocolate glaze
        • extra mini size marshmallows for the garnish

Directions:

Plug in the doughnut maker so it can preheat while you are preparing the batter.

1. Combine all of the dry ingredients in a medium size mixing bowl including the crushed teddy grahams and mini chips.

2. In a separate bowl combine all of your wet ingredients and whisk together until all is blended.

3. Pour wet ingredients into the dry ingredients. I found mixing by hand until all was combined worked better than using a mixer especially since this version has mini chips in it.

4. Fill a plastic disposable frosting bag with the batter and snip off end so you can pipe into the preheated doughnut maker. Filling the bottom half of the cavity worked good for this recipe. Each reservoir holds about 2 tablespoons of batter.

5. Bake for about 4-5 minutes or until a toothpick inserted into the doughnut comes out clean.

6. Once the doughnuts are cooled you can add the chocolate glaze to the tops. You want to use a glaze that is thick and will set up well. We piped it on the doughnut by putting it in a plastic frosting bag with just the tip snipped off so we could make nice squiggles with the glaze.

7. Sprinkle the glaze with some of the crushed teddy grahams.

8. Add some of the extra mini marshmallows before the glaze set so they will stay in place.

9. If you have a mini dessert torch you can toast the tops of the marshmallows.

BONUS DESSERT – S’MORES DOUGHNUT DESSERT JARS

As mentioned earlier in the post if you are making a big batch of doughnuts and want to create an extra special treat you can use some of the doughnuts to create some yummy desserts in a jar. I was pleasantly surprised at how well the doughnuts fit in the small ball jars. They were the perfect size and would save you from cutting out rounds of cake to make a layered dessert in a jar. I can’t wait to try out some different cake recipes to make some new flavor combinations. The nice part of baking is trying different things out and seeing what works. Sometimes a mistake can turn into the best thing that could have happened!

We hope you enjoyed and give this fun recipe a try!
~the girls

Don’t forget to enter our GIVEAWAY for your chance to win your very own doughnut maker prize pack so you can try out this recipe. Contest ends Sunday 4.6.14 so get your entries in and please share with your friends! We have 2 great prizes to be won! Good luck! Head over to that post to enter our giveaway: http://www.thebakersconfections.com/mini-doughnuts-plus-a-giveaway/

WE’RE CELEBRATING THE OPENING OF OUR NEW PARTY SUPPLY SHOP – all orders made in The Bakers Party Supply shop through 4.6.14 will get a FREE GIFT!

Post written and photographed by Esther

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Fruity “Nerd-y” Rice Crispy Treats

Supplies for our colorful & "fruity" project!

Supplies for our colorful & “fruity” project!

This week we thought we would have a little fun with rice crispy treats! We were inspired to spruce up the traditional recipe and came up with Fruity “Nerd-y” Rice Crispy Treats! We just added a few new ingredients for these colorful and flavorful snacks, including Rainbow Nerds candy!

To get started melt the butter over medium heat and add your marshmallows. We opted for mini marshmallows since they melt faster. If you are lucky enough to have a Hannaford Supermarket in your area, their mini marshmallows are simply the best after testing out nearly every brand we could get our hands on over the years! Once you have melted your marshmallows, here is where the fun starts to happen! We used the LorAnn Oils Super Strength Flavors to add a burst of fruity flavor! Add ½ to 1 full dram of the flavor of your choice to the melted marshmallow, we went with Orange Oil since we thought it would pair well with the dark chocolate we would be drizzling on them. BAKING TIP: the super strength flavors and oils pack a flavor punch that is 3x or 4x traditional alcohol-based extracts.

Next is the color! We made two batches using a nice bright yellow for one and electric blue for the other. We just love Americolor brand food coloring for the ease of use with the squeeze bottle and the wonderfully vibrant colors they create! When you are adding food coloring to the marshmallow, make sure to go about 1 or 2 shades brighter than you want since it will lighten a bit when you add the cereal. Once you get the flavor and color completely mixed to the marshmallow add the cereal and stir until it’s all coated. Press into a greased 8×8 or 9×9 inch square baking pan. For easy removal line the pan in tinfoil or parchment paper sprayed with vegetable oil so you can lift the treats out when cooled.

Color time! These are gonna be bright!

Color time! These are gonna be bright!

Once your treats have cooled, it is time to decide how you want to present them. We decided to cut half of the pan into rectangles (about 2”x3”) to make into rice crispy pops and the other half into 1.25” mini bites! If you are making pop, make sure to insert the lollipop or popsicle sticks before you start decorating. Place the pops and/or mini bites on a tray slightly spaced to begin the decorating process.

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Now on to the chocolate! We find that Ghiradelli Melting Wafers or Candiquik work great for chocolate drizzle and the best part is you do not need to know how to temper them! To melt this type of chocolate place it in a heavy-duty 1 quart freezer bag. Chop the chocolate into small pieces if you are using Candiquick. (PERSONAL CAUTIONARY TALE: Do NOT use regular sandwich bags, they explode EVERY TIME when you go to drizzle, trust us!) This is the easiest method of melting chocolate for drizzling that will leave very little clean-up. Microwave in 20-30 second increments until the chocolate is just melted. Make sure not to overheat the chocolate by taking it out of the microwave after each increment and squishing it around to smooth out any chunks and hot spots.

When the chocolate is completely melted, snip the tip of one corner and you are ready to decorate! We typically drizzle the chocolate on a few treats at a time, and then sprinkle on the Nerds. This prevents the chocolate from hardening before you have the chance to decorate them. We picked up a few boxes of Rainbow Nerds to use, then discovered there was no red and hardly any blue. We of course remedied this by buying more individual boxes of nerds (you know the fun single packs and the dual flavor packs) to get all of the rainbow colors!

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After the treats are decorated and chocolate has cooled store them in an airtight container until you are ready to serve. For party favors you can fill our tin tie bags with the mini bites. You can also place a flat wooden popsicle stick in them for rice crispy pops! To make the pops air tight, place them in a clear cello bag and close with a twist tie or bakers twine! With all the color and flavor possibilities these are just the perfect treats for any party!

How fun are these!

How fun are these!

Fruity “Nerdy” Rice Crispy Treats Recipe

4 tablespoons unsalted butter (1/2 stick)
1- 10.5oz bag of mini marshmallows
6 cups rice crispy cereal
1 dram of LorAnn Oils Super Strength Flavors (flavor of your choice)
Americolor Food Coloring of your choice
3-4 oz of chocolate candy coating (Ghiradelli Melting Wafers or Candiquik)
1/2 -3/4 cup Nerds Candy
flat wooden ice cream sticks
tin tie treat bags

Place the butter in a large pan and melt over medium heat. Once the butter is completely melted add your marshmallows. Stir until the marshmallows are smooth and melted, then remove from heat. Add ½ – 1 dram of LorAnn Oils flavor and a few squirts of food coloring to the marshmallow mixture. Once you reach the desired color add the cereal.
Mix until all the cereal is coated, then press into a greased 8×8 or 9×9 inch pan. Cool completely before cutting into desired size & shape. Decorate the treats with the melted chocolate and Nerds Candy. Store in an airtight container until you are ready to serve. This recipe makes one 8×8 or 9×9 pan so if you want more than one color you may need to make another batch.

We hope you enjoy!!
~the girls

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