Sugar Swings! Serve Some

Friday, June 2, 2017

Rainbow Frosted Mini Donuts - vegan, raw, natural colors & no refined sugars


Happy National Doughnut Day! 

Get out there and get your freebie OR make your own! 

And I know you're thinking - no sugar - what the what??!! That cannot be a real doughnut.  But these are definitely sweet - just no refined sugars and you can feel less guilty for eating a bunch.


AND my obsession with natural colorants continues as these have no artificial colors or flavors added.


The base is all raw (Don't think like raw meat, but not baked) made from dates, coconut, pumpkin seeds, and coconut oil.


And the donut "glaze" is made from cashews, coconut oil, and a little maple syrup for sweetness.


The colors come from some of my favs these days for naturally coloring sweets:


And sprinkle them with fun and good stuff like edible dried lavender, freeze dried strawberries, raspberries, or blueberries, unsweetened coconut, candied ginger, nuts, turmeric, hibiscus powders - pretty much whatever you have you can add on top.


I love a pretty frosted doughnut and these mini healthy versions are perfect for my night time sweet tooth! 


Healthy eating and exercising was my 2017 new years resolution - not a diet but a real change in lifestyle and eating habits.  I still indulge and enjoy myself just in moderation - especially as I try to set an example for my 3 kiddos.  It seems today more than ever every one of us has to be accountable for their own actions and set an example for the next generations - you can't assume leaders or other role models will make the right choices.  

Thank you for swinging by and do something nice for someone today!

Rainbow Frosted Mini Raw Doughnuts

Ingredients and Instructions:

Doughnuts

1 cup mejool dates
1/4 flaked unsweetened coconut
1/8 cup raw pepitas (pumpkin seeds)
2 teaspoons of coconut oil 
  1. Add ingredients to food processor and pulse until all is chopped into very small pieces and pasty.
  2. Scoop about 2 tablespoonfuls and add to mini donut pan (or shape into mini donuts)
  3. Refrigerate 15 minutes then remove from pan.
Frosting

2 cups raw cashews (soak over night in water)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon of coconut oil (melted)
1 teaspoon lemon juice
  1. Add cashews to high speed blender and blend until mixture is thick and creamy and no large pieces (you may need to use a spatula to move cashews around until all are blended well).
  2. Add remaining ingredients and blend until mixture resembles icing.   
  3. Add mixture to smaller bowls and tint with natural colorants (about 1 teaspoon of powder for each cup of frosting - or more depending on how dark you want the color - the color does darken a bit as they set) like carrot powder, turmeric powder, freeze dried raspberry, freeze dried blueberry, matcha, hibiscus powder, blue spirulina powder, or beet powder.  
  4. Sprinkle frosted "donuts" with edible dried lavender, freeze dried strawberries, raspberries, or blueberries, unsweetened coconut, candied ginger, nuts, turmeric, hibiscus powders.
Prep time: 60 minutes Yield: about 20-24 doughnuts.  Stores 1-2 days at room temperature (or 2 weeks refrigerated - you can also freeze them to last longer)

If you want some regular donut recipes and treats - you may also like these!














Sunday, May 21, 2017

Disney Tsum Tsum Pretzel Snacks


Since I love all things cute and tiny - I am a huge fan of Tsum Tsums!

What's a Tsum Tsum you ask? They are cute plush versions of your favorite Disney characters that can be stacked.  They were originally created for Disney Japan since Japan loves all that is cute and tiny as well - but the craze has caught on all over the world.  The name comes from a Japanese term for stack and you pronounce it "soom soom" 


Aren't they the cutest? I am trying to get my kids to collect but they are not as interested as I would have been at that age! My daughter also has this super cute Tsum Tsum t-shirt...


So I was inspired to make them in pretzel snack form!


They actually came together pretty quickly since the base is a square pretzel topped with discs of candy melt circles.  Details are added with other candies, sprinkles, more melted candy melt, and edible food writers.


You can mix and match your favorite characters.  They pretty much all come in Tsum Tsum form these days and not just plushies either - there are plastic or vinyl figures, games, and all kinds of other trinkets, clothes, and stuff plastered with Tsumy cuteness.


My favs are still Mickey and Minnie and Donald and Daisy


But Pooh and his friends come in a close 2nd!


Do you love Tsum Tsums? Which are your favs?? 

Have a great week and thanks for stopping by!

Disney Tsum Tsum Pretzel Snacks
Ingredients
  • Pretzel squares
  • Various color candy melt wafers (plus extra for melting to attach to pretzel and adding details)
  • Various candy and sprinkles (m and m's, candy coated sunflower seeds, heart shaped sprinkles, various colors of non-pariels)
  • Black edible food marker
Instructions:
  1. Melt wafers in a microwave safe bowl and add to a freezer bag.  Snip an end and attach wafer to pretzel square.  Eeyore is made with purple disc and part cream colored disc.
  2. Use more melted candy in coordinated colors to attach other candy/sprinkles as the detail.  Follow pictures for directions.
  3. Add additional detail with edible food writers.
Prep time: 45 minutes Yield: about 24 pretzel snacks

Sunday, May 7, 2017

Lavender and Rose Sandwich Cookies


Sometimes you just have to make yourself some pretty cookies.  With Mother's Day coming up I whipped up some quick and easy rose and lavender sandwich cookies - just for me!

I work outside of the house full time and have 3 kiddos (a 12 almost 13 year old and 10 year old twins) so as with most moms - I rarely get to do stuff just for me.  As I get older, I'm finding that I need to make more time for that- to take more time to smell the roses - OR lavender!

Both are 2 of my favs so I decided to make some pretty sandwich cookies.


I had a little leftover sugar cookie dough so baked up a bunch of small round cookies.


Also had some leftover buttercream so flavored 1/2 with rose water and 1/2 with dried lavender.


Tint them with food gels to get rose and lavender colors (if you don't like dyes you can skip that step of course - or you can try natural colors like a little beet powder)


Add a dollop of flavored buttercream and top with another cookie!


See - pretty little sandwich cookies (which make me so happy!)


They would work great for Mother's Day or a baby shower too.  The hubby and I are getting away next weekend - we had this planned from awhile ago and I realized this week that I will be away from the kids on Mother's Day this year (insert sad crying emoji!).  You have to have some grown up alone time too right? But I'm trying not to feel too guilty for not seeing the kiddos this Sunday. Eating a bunch of these sandwich cookies may help me out of that feeling!

Sandwich Cookies with Lavender and Rose buttercream filling

Ingredients
  • 1/2  roll of refrigerated sugar cookie dough (or use your favorite home made recipe)
  • 2 cups of buttercream icing
  • 1 teaspoon of rose water (add a little at a time until you get the rose flavor you like - it can get intense if you add too much)
  • 1 teaspoon of powdered dried lavender (add a little at a time until you get the rose flavor you like - it can get intense if you add too much)
  • rose and lavender colored food gel
Instructions
  1. Preheat oven to 350 degrees.
  2. Roll dough into half in balls and place on baking sheet.
  3. Bake for 7 minutes or until edges of cookies are just golden.  Let cool.
  4. Separate buttercream into 2 bowls.  
  5. Add rose water and rose colored gel to one and mix well.
  6. Add lavender and lavender colored gel to the other and mix well.
  7. Add dollop of buttercream to one cookie then place another on top.  Press until buttercream just comes to edges of cookies. 
  8. Garnish with dried lavender or edible rose petals 
Prep time: 35 minutes Yield: about 20 sandwich cookies


Sunday, April 30, 2017

Potted Plant Cake Bites (Baby Groot, Harry Potter Mandrakes, and Little Shop of Horrors Audrey II


Is everyone excited for Guadian's of the Galaxy Volume 2?? It opens on May 5th and its one we've definitely been waiting for since Vol 1.  Hoping the story and the soundtrack are as excellent as the first! 

So in prep I made some Baby Groot cake bites.  My kiddo reminded me that in Vol 2 Baby Groot has grown a bit and no longer needs his pot - but way too cute not to keep him in the pot for now.  


And since I was "planting" I thought there should also be some mandrakes - you know those potted plants that when you pull them out of the dirt will scream - and can be deadly! Make sure you wear your earmuffs if taking Herbology with Professor Sprout!


And one of the other "famous" potted plants is the blood craving plant Audrey II from Little Shop of Horrors.  She starts out so little and cute until Seymour finds out she needs human blood to thrive - not so cute anymore!


My green thumb for growing real plants is pretty bad but this kind of planting I can handle!

Pots are made using a plastic candy mold (cordial cup but you can use any cup shaped mold you have) and candy melts.  Fill with cake bite mixture and top with crushed chocolate cookies or "edible moss".  I have a post on edible moss you can find here.  


Baby Groot is definitely my fav - as he seems like he's dancing away in his little cup.


And those mandrakes are most definitely super annoying!

video

Have a great week all!

Baby Groot, Harry Potter Mandrake, and Little Shop of Horrors Audrey II Cake Bites

Ingredients
  • 1 cup of candy melts/wafers in (use whatever color you prefer) for flower pots
  • 1 cup of chocolate chips or candy melts/wafers
  • 1/4 cup red candy melts/wafers
  • 10 Square pretzels and 10 pretzel sticks
  • 10 Teddy Graham graham crackers
  • Green leaf sprinkles 
  • 10 black and 10 green jelly beans
  • 1 cup of chocolate cake bite mixture (about 1 cup of crumbled cake mixed with 1 tablespoon of frosting)
  • 1/2 cup of crushed chocolate wafer cookies
Instructions
  1. Melt each candy wafers in a microwave safe bowl in 20 second intervals in microwave.  Coat mold on the outside to create pot shape (you may need to let candy harden and repeat to get a thick enough wall to your pot).  Refrigerate for 10 minutes or until candy is hardened.  Pop shape out of mold.
  2. Add cake bite mix to each pot to fill almost to the top.  Sprinkle with crushed cookie as dirt.
  3. For Groot: Cut the 2 ends of each black jelly bean - for eyes.  Melt chocolate in microwave safe bowl in 20 second intervals - add to plastic bag, snip and end and "pipe" chocolate onto pretzel.  Before chocolate hardens, add green leaf sprinkles to top randomly, add eyes eyes.  Let chocolate harden for 10 minutes.  Draw wood lines and mouth with a toothpick.  Pipe chocolate onto pretzel stick as Groot body.  Before it hardens add a head and let harden 10-15 minutes.
  4. For Mandrakes: Melt chocolate in microwave safe bowl in 20 second intervals - add to plastic bag, snip and end and "pipe" chocolate over teddy graham into mandrake body shape.  Repeat with green candy wafers and add leaves on top.  Let chocolate/candy harden for 10 minutes.  Draw mandrake face with a toothpick.
  5. For Audrey II: Melt green wafers in microwave safe bowl in 20 second intervals - add to plastic bag, snip and end and "pipe" 3 leaves for each Audrey.  Let harden for 5-10 minutes. Pipe one nickel shaped circle of melted green candy to parchment paper, add green jelly bean to center and add leaves around - use more melted candy as needed.  Melt red wafers and pipe on mouth.  Let harden for 10 minutes.
  6. Insert Groot and mandrakes into pots (push into "dirt" to stand them up) and set Audrey's on top of dirt. 
Prep time: 1 and 1/2 hours Yield: about 30 cake bites (10 of each)


Tuesday, April 11, 2017

Edible Moss Covered Cake Bites with Mini Bunnies


Spring is finally here! In the Northeast we finally have temperatures in the 70s (today 80!) with nothing but sun in the 7 day forecast.  Yay!! The warm weather feels awesome.

I needed another spring treat and I've had this idea for cake bites rolled in edible moss on my to do list since last year.  


These came together pretty quickly because I started with some whoopie pies as the cake bite mixture.  They have the perfect amount of cake to icing ratio for cake bites too.  Crush them up, roll them into balls, dip them in melted chocolate, sprinkle with "moss" and make them more woodsy with a little bunny on top. 


I love these tiny chocolate bunnies!


The edible moss is only crushed graham crackers with a little green food gel added.


Add the miniature bunny after you sprinkle with moss but before the chocolate hardens.


Not only are they super cute for Spring or Easter (if you celebrate) but they are pretty yummy too.


I keep trying to talk my kiddos into a woodland themed birthday party - unfortunately they are not really into it.  Such a bummer because I totally am and these would be perfect little additions to a woodland themed party table.  My twins do turn 10 this month (10!!!) so I do have a couple of cakes to make.  Follow along with the birthday prep on my Instagram #maxandgretaturn10 - I'll be sharing the cakes and other prep this month!

Spring Cake Bites with Edible Moss and Mini Bunnies

Ingredients
  • 1 and 1/2 cups of edible moss (crushed graham crackers tinted with 2-3 drops of green food gel)
  • 4 large chocolate whoopie pies (or 6 cupcakes plus 1/2 cup of vanilla frosting)
  • 1 and 1/2 cups of chocolate chips
  • Bag of Russell Stover Chocolate Mini Bunnies (see link below)
Instructions
  1. Crush whoopie pies until crumbly and frosting is mixed in well.  Roll into balls and refrigerate 10 minutes.
  2. Melt chips in microwave safe bowl in 20 second intervals until melted.
  3. Dip cake bites in chocolate tapping off excess.
  4. Sprinkle with edible moss until there is a coating all over bite.
  5. Top immediately with a mini bunny.
  6. Let harden 15 minutes.
Prep time: 35 minutes Yield: about 18-20 cake bites


You may also like these treats with edible moss!




Monday, April 3, 2017

Rainbow Carrot Sugar Cookies


Happy April all! I've got an edible cookie craft this week for ya.  You all know my fascination with rainbow foods right?? Well I can't get enough of rainbow carrots.  I first ran into them at Trader Joes and had to buy a bunch.  I mean look how cool they look!


I made rainbow carrot cupcakes with them already so I felt the need to recreate them in some other sweet treat.  Like in cookie form.


So you get rainbow carrot shaped sugar cookies!


I used store-bought sugar cookie dough to speed up the process but tried to use all natural powders to tint the dough.  I've been on a healthy eating kick so have been trying to also avoid food gels - not totally but I do like to try to get cool vibrant colors without the added dyes.  


And I love the way these colors came out.  Carrot powder, red hibiscus powder, turmeric, and powdered freeze dried blueberries (I did add a bit of food gel to the last one because I wanted a deeper blue/purple color).  

Then just shape your carrots with the dough.  It's easy because they don't need to be perfect or all the same size.  That's what makes these multi colored carrots so fun.


I did freeze the cookies for about 15 minutes before baking as I was hoping they would hold their shape a bit more - but you can see they do flatten a bit.


But I still think they look pretty unique and carrot like - or maybe like peppers - rainbow peppers??


Melt some green candy wafers and attach some carrot "stems" aka edible Easter grass.  You can find this fun stuff in the Easter candy aisles of your favorite retail or drug store or Amazon of course!


The powders don't really add much flavor to the cookies but they do add some great natural color to the cookies.  Serve both this Easter - some rainbow carrots as a side dish and then some rainbow carrot (or pepper!) cookies for dessert!


Thanks for "hopping" by! And Happy Spring and almost Easter to those who celebrate!

Rainbow Carrot Sugar Cookies

Ingredients
  • 1 roll of refrigerated sugar cookie dough (or your favorite sugar cookie recipe)
  • 1/2 cup light green melting candy wafers/melts
  • Green edible grass
  • Powders for tinting dough (2 teaspoons of each hibiscus powder, powdered freeze dried blueberries, turmeric, carrot) - I did use a little purple food gel to get a deeper purple color
Instructions
  1. Divide cookie dough into 5 even sections
  2. Kneed powder colors into cookie dough.  For deeper colors you can add 1 drop of food gel.
  3. Take sections of each color and roll into carrot shapes and lay onto cookie sheet. 
  4. Freeze cookie sheet for 10-15 minutes.
  5. Bake at 350 degrees for 10 minutes or until cookies are just barely starting to brown.
  6. Melt green candy wafers in microwave safe bowl in 10-15 second intervals.
  7. Add some candy to top of each carrot and attach some of the edible grass as stems.
  8. Let harden 10 minutes.
Prep time: 60 minutes Yield: about 30 carrot cookies