Today is National Donut Day, and in honor as such a sweet calendar event- I thought I would share some great donut inspiration with you. The next time you are planning a party- consider swapping your traditional cake out and serve donuts instead.
So I was tweeting away last night about making these rainbow cupcakes ….well I wanted to share the finished pictures with you all. We are going to deliver these to our neighbors today wishing them a luck St. Patrick’s Day. If you are looking for a last minute treat– these are simple. I even had everything to make these rainbow cupcakes right in my pantry!
See how bright these are? I used plain white cupcake liners. And made these flags using my computer and a toothpick.
I couldn’t resist a close up!
They look so cheerful all in a row, don’t they?
What about on a tray? I got this great green tray at target for only $2.50, score! Here is a better look:
See, great tray… right?
Need I say more? Make someone lucky today and make these bright cupcakes.
*note: I did not have a box of white cake mix so I used this scratch recipe….really, really easy and taste so much better. I will never go back to the box.
Saint Patrick’s Day is right around the corner, so let’s start with dessert first! If you are looking for an interesting St. Paddy’s dessert idea or simply a reason to drink more Guinness- look no further!
This oh-so simple peppermint bark recipe is a must try. Easy steps to create a festive dessert to have on hand for holiday guests or to take to take over to the neighbor!
What You’ll Need:
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 bag (7.5 ounces) hard peppermint candies, unwrapped
1.Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
2.Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3.Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
4.Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5.Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.