Pink Pink Pink

I know Valentine's day has passed, but I love to keep that feeling going into Spring. Afterall pink things make girls happy, and well some boys too. 


Cool Pink Lemonade Bars
6 oz. frozen pink lemonade concentrate half of a container (softened)
2-4 drops red coloring
14 oz. sweetened condensed milk
8 oz. cool whip
1 graham cracker crust*
OR
15 graham crackers, crushed, mixed with 8 tbsp butter and 1/2 cup splenda or sugar, bake at 350o until golden

Mix lemonade, condensed milk and cool whip and food coloring. Pop into freezer. You can also add lemons on top once it’s firm for an extra touch of fun and flavor. It truly is the easiest dessert. 

I purchased a gluten free graham cracker crust at sprouts, crushed it up and added a little splenda and 2 pats of vegan butter and smooshed it into an 8x8 container. That's why mine turned out square. 



Everyone has this recipe, but it's fun and sweet and maybe someone out there doesn't actually have this recipe.

Gluten Free Sour Cream Cookies
1/4 cup sour cream
1/2 cup canola oil
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 egg yolk
1 1/3 cup white rice flour
2/3 cup potato starch
2/3 cup tapioca starch
3 Tablespoons cornstarch
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

 Separate your dry and wet ingredients. These cookies are better as drop cookies, but you can chill the dough and then roll and cookie cut. Bake at 350o until barely golden. 

Original Sour Cream Cookies

1/2 cup butter
1/2 cup shortening (Crisco)
2 cups sugar
1 cup sour cream
1/2 tsp vanilla
3 eggs (beaten lightly)
4 cups flour
1 tsp baking soda

In a medium bowl, whisk together flour and baking soda. Set aside.

Cream together butter, shortening and sugar until light and fluffy. Beat in sour cream, vanilla and eggs until combined. Slowly mix in dry ingredients until incorporated. Refrigerate overnight.

Preheat over to 350F and line baking sheets with parchment paper. Alternatively, you can grease pans lightly with Crisco or butter.

On a cleaned, floured surface, roll out dough to a 1/4 inch thickness and cut into desired shapes. Bake until bottoms are a very light golden color, about 6-8 minutes. Do not over bake, it's better to have a soft soft slightly undercooked cookie when coming out of the oven because it will have carry over cooking time.

Frosting
5 cups powdered sugar, splenda is a good choice
1/3 cup butter, softened, vegan works great
1 Tbs vanilla extract* I sometimes add coconut
6 Tbs milk, cashew or almond works wonderfully
food coloring (optional, I chose pink)

Just mix everything together with an electric mixer and thin down with milk until the frosting is a consistency you like.

*If you're gluten free make sure your vanilla extract is gluten free.

 

CookingClassy has the best recipe for pink pink popcorn. It's really easy and is a great idea for upcoming bake sales or for smuggling into a movie. haha I admit it! 

Source

2/3 C popped popcorn kernels
2 C sugar
2/3 C half and half
1 T light corn syrup
1/4 tsp salt
1 tsp vanilla
6 drops food coloring. I used pink, but choose a color you love .

Pour popped popcorn into two very large mixing bowls, set aside. In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved. Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn. Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating). Pour mixture onto waxed paper and allow to dry about 20 minutes. Store in an airtight container.

Watermelon Slush:
3 cups of sweet watermelon, de-seeded
1 lime
1 cup of ice
1 T of sugar, honey or splenda
1 T of water (optional) depends on how juicy your watermelon is
Blend up and enjoy!