END OF THE RAINBOW RECIPES
END-OF-THE-RAINBOW COOKIE PARFAITS RECIPE - PILLSBURY.COM
Kids and adults will flip for these easy rainbow parfaits that are easy to make and over-the-top delicious!
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 10 regular-size muffin cups with cooking spray. Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, break up cookie dough; add eggs. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on medium speed until smooth and well combined. Divide dough evenly into 5 small bowls. Color dough with red, orange, yellow, green and blue food colors, stirring until well combined.
- Scoop dough into muffin pans, making 2 cupcakes of each of the 5 colors, for a total of 10 cupcakes. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove cups from pan to cooling rack to cool completely, about 30 minutes.
- Meanwhile, in medium bowl, beat whipping cream, sugar and vanilla with electric mixer on medium high speed until stiff peaks form.
- Crumble each of the cupcakes, keeping the colors separate. Sprinkle red cake crumbles into each of 12 glass parfait cups, glasses or small jars. Pipe whipped cream on top of each. Repeat process with orange, yellow, green and blue cake crumbles, finishing with the blue cake crumbles. Serve immediately, or refrigerate until ready to serve.
Nutrition Facts : Calories 330 , CarbohydrateContent 28 g, CholesterolContent 90 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 11 g, ServingSize 1 Parfait, SodiumContent 150 mg, SugarContent 3 g, TransFatContent 2 1/2 g
POT OF GOLD AT THE END OF THE RAINBOW RECIPE | EAT SMARTER USA
Pot of gold at the end of the rainbow is a cake you can easily do at home. Just try this recipe and follow the instructions. Start right now!
Total Time 2 hours 15 minutes
Yield 1
Number Of Ingredients 5
Steps:
- For the cake: Bake the cake in a lined 23 cm | 9" round cake tin. Remove when a cake tester comes out clean from the centre. Remove to a wire rack to cool.
- Once the cake is cool, turn out from the tin and level the top with a serrated knife. Cut one-third of the cake away from the main part and reserve for use in other desserts. Use a smaller knife to cut out a semi-circle from the centre, leaving you with a rainbow shape.
- For the buttercream: Divide the butter cream between seven bowls. Add a few drops of each food colouring to six bowls respectively. Beat the colour into the buttercream until uniform.
- Spoon the red buttercream into a piping bag fitted with a petal tip. Chill the five coloured buttercreams. Cover the rainbow cake with a thin layer of white buttercream. Spread the remaining buttercream over the initial layer and smooth down.
- Pipe two rows of folded petal shapes onto the edge (and down the sides) of the cake, working the tip carefully up and down for each petal. Spoon the other coloured buttercream into piping bags fitted with petal tips.
- Repeat this step for the other buttercream colours, working carefully and methodically. Once you get to the purple buttercream, pipe the first row as you did with the other colours, and then fill in the inner side of the cake, working from the bottom upwards.
- Decorate the cake with marshmallows and the coins on one side of the base of the rainbow cake.
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