I found this recipe on pinterest and I chose it because I wanted a different take on the classic red white and blue desserts but something still red white and blue. This was fun to make and easy! I wish that I didn’t have to use pie filing because I have strong feelings against it. BUT it is the only way to obtain the visual that you want. Thank you for the inspiration!
Ready made Pie Crust
For stripes part of pie mix cherry filling with free sliced strawberries. For the “stars” portion mix a can of blueberry pie filling and about a 1/4 cup of fresh blueberries.
Create a corner with tin foil so that fillings do not mix together. This creates clean lines, to see both red and blue. I removed the tinfoil and then added some stars and stripes,
Bake at 400 degrees for about 15 minutes then turn the oven down to 375 degrees and continue baking for 45 minutes or until golden brown.
This recipe I started making when I was probably 9 years old. My mom bought me an American Girl cook book and I was so amazed by it. This recipe appealed to me because it only uses one dish! You make the whole thing in one pan. It is also the tastiest, MOISTEST cake you will ever eat. Just good old fashioned baking over here.
1 1/2 cups of flour
1 cup of sugar
3 heaping teaspoons of unsweetened baking cocoa
1 teaspoon of baking soda
1/2 teaspoon of salt
6 tablespoons of vegetable oil
1 tablespoon of white vinegar
1 teaspoon of vanilla
1 cup of cold water
Mix flour, sugar, cocoa, soda and salt into the cake pan. Make 3 holes in dry mixture. In one hole pour vinegar, second hole vanilla and last hole oil. Carefully add cold water and mix everything with a fork. Cook at 350 for 35-40 minutes.
2nd Annual Cookies and cocktails was rolling around and I needed an elaborate cookie. I chose a twist on the grasshopper with a little bit more decadence. I had some trouble with melting the chocolate but they came out tasty and I would make them again! Thanks yourcupcake.
1 Box Devil’s Food Cake mix
1/2 C. butter, melted
1 tsp. vanilla extract
3 Tbsp. brown sugar
3/4 C. butter, softened
1 1/2 tsp. peppermint extract
2-3 C. powdered sugar
milk, if needed
green food dye, if desired
1 1/2 C. chocolate chips
3 Tbsp. butter
Andes Mint Candies, roughly chopped
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn’t cook the eggs), vanilla and sugar. That batter will be still.
3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)
4. Bake for 7-9 minutes and let cool on cooling racks.
5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.