RAINBOW COOKIE DONUT RECIPE RECIPES
RAINBOW SPRINKLES DONUT PIE RECIPE - TABLESPOON.COM
Pie meets donuts in this surprisingly simple dessert that’s loaded with sprinkles!
Provided by Buns In My Oven
Total Time 40 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Place pie crust in a pie plate and crimp the edges as desired.
- Place the donut holes into the pie plate in a single layer. Press in as many donut holes as possible so the crust is full of donut holes.
- Whisk together the melted butter, eggs, brown sugar, cinnamon, nutmeg and vanilla. Pour over the donut holes.
- Bake for 25 minutes or until golden brown and bubbly.
- Cool completely before glazing.
- To make the glaze, whisk together the powdered sugar and milk. Drizzle over the pie.
- Top with sprinkles, as desired.
Nutrition Facts : ServingSize 1 Serving
RAINBOW COOKIES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 5 hours 0 minutes
Cook Time 50 minutes
Yield about 70
Number Of Ingredients 13
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat three 9-by-13-inch baking pans with cooking spray, line the bottoms with parchment paper and coat with more cooking spray.
- Beat the almond paste, butter, sugar and salt in a large bowl with a mixer on high speed
- until fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the egg yolks, vanilla and lemon zest, then reduce the mixer speed to low and mix in the flour (the batter will be thick).
- Beat the egg whites in a separate large bowl with a mixer on low speed; increase the speed to high and beat until stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter evenly among 3 bowls. Mix the red food coloring into one and the green into another, leaving the third plain. Pour one color batter into each pan; spread into a thin layer with an offset spatula.
- Bake, switching the pans halfway through, until just firm, 14 to 16 minutes. Transfer to racks and let cool completely in the pans.
- Remove the green layer to a cutting board; discard the parchment. Top with 1/2 cup jam, the plain layer, the remaining 1/2 cup jam and the red layer. Wrap the stack in plastic wrap. Top with a baking sheet and place a few heavy cans on top. Refrigerate at least 4 hours or overnight.
- Make the glaze: Microwave the chocolate, stirring every 30 seconds, until smooth. Unwrap the stack and spread the chocolate on top using an offset spatula. Refrigerate until set, about 10 minutes. Cut into small squares.
More about "rainbow cookie donut recipe recipes"
ITALIAN RAINBOW COOKIES RECIPE: HOW TO MAKE IT
My family has made these classic Italian cookies for generations, and this homemade version is so much better than the bakery version. They are always a special treat during the holidays or any time of year!—Cindy Casazza, Hopewell, New Jersey
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories 35 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Cuisine Europe, Italian
Calories 35 calories per serving
- Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract., Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely., Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set. , With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
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ITALIAN RAINBOW COOKIES RECIPE - NYT COOKING
Also known as Venetians, Neapolitans or tricolore cookies, these classic Italian-American treats are not really cookies at all, but thin, dense layers of brightly hued almond cake stacked with apricot jam, and coated with glossy chocolate. The layers are traditionally red, white and green to resemble the Italian flag, but, of course, you can play around with the colors depending on the holiday and what you have on hand. This version is adapted from Mary Carpino, from Briarcliff Manor, N.Y., who made them every Christmas for years. One of her granddaughters, Nicole Carpino Frasco, passed along the recipe to us. We increased the chocolate and salt slightly, but the festive spirit of the recipe remains. Mrs. Carpino stored them in her chilly winter attic, but if you don’t have one of those, store them in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 5 months.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
- Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.
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BEST ITALIAN RAINBOW COOKIES RECIPE - HOW TO MAKE ITALIAN ...
Italian Rainbow Cookies are admittedly quite the process but so worth it!
From delish.com
Reviews 4
Total Time 4 hours 30 minutes
Category vegetarian, Christmas, dessert
Cuisine American
From delish.com
Reviews 4
Total Time 4 hours 30 minutes
Category vegetarian, Christmas, dessert
Cuisine American
- Preheat oven to 350°. Grease three 9”-x-13”pans with cooking spray and line with parchment paper leaving a 2” hangover on each side. In a large bowl using a hand mixer, beat almond paste and ¾ cup sugar together until light almond paste is broken into smaller pieces and looks crumbly. Add butter and beat until light and fluffy. Add egg yolks and almond extract and beat until incorporated. Add flour and salt and beat until just combined. In another large bowl, beat egg whites until foamy, then slowly add in remaining ¼ cup sugar while beating and continue beating until stiff peaks. Add about ? of the egg whites to the batter and gently fold in until combined, then add the rest of the egg whites and continue gently folding until fully combined. Divide batter evenly into 3 separate bowls. Dye one bowl of batter red and another bowl green, leaving the third one plain. Add batters to prepared pans and use an offset spatula to spread into an even layer. Bake until no longer shiny and feel just slightly soft when pressed with a finger, 12 minutes. The cakes should be starting to peel from the edges and barely any color will be gained. Let cool 10 minutes in pan, then use the parchment to help lift out and place on cooling racks. Let cool completely. To assemble the cakes, place a piece of parchment paper over the green layer, then invert layer onto a board. Peel off top piece of parchment paper. Spread warmed apricot preserves over green layer. Invert white layer onto another board and peel off parchment paper. Gently slide it on top of green layer. Spread warmed raspberry preserves over white layer. Finally, invert red layer onto another board, peel off parchment and gently slide on top of white layer. Place a piece of parchment paper on top of red layer, then place a baking pan on top of parchment. Weigh down the pan with cans and refrigerate for at least 2 hours or up to overnight. When ready to coat in chocolate, remove from refrigerator while you temper your chocolate. To temper your chocolate, place ¾ cup chocolate chips into a microwave safe bowl. Microwave in 30 second intervals, stirring after each one, until chocolate is smooth and reaches between 113° and 118°. Microwave in 5 to 10 seconds bursts as needed to hit your desired temperature. Add remaining ½ cup of chocolate chips a little at a time, stirring until completely melted between additions. Keep stirring until your chocolate reaches 88° or 89°. You can add a little more chocolate as needed to help cool your chocolate down, making sure the new chips melt completely before adding any more. Add about half of your tempered chocolate on top of the red layer, and working quickly so it doesn’t set, use an offset spatula to spread into an even layer. Refrigerate until chocolate is completely set, 30 minutes. If your chocolate hardened while the first layer was chilling, microwave in 10 second bursts until smooth and chocolate reaches 89° again. Once chocolate is set, invert onto another board and spread remaining chocolate over the green layer. Refrigerate until chocolate is set or until ready to serve, 30 more minutes. Using a large knife, trim edges of cakes to get clean sides, then cut into 28 pieces.
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GLAZED DOUGHNUT COOKIES RECIPE - PUREWOW
You love doughnuts. But heating up a giant vat of oil? Not so much. That’s why we’ve transformed the treat’s sweet icing and cinnamon-sugar flavors into a simple cookie that bakes in 15 minutes. Meet the glazed doughnut cookie. It’s so damn cute that it gives the doughnut...
From purewow.com
Reviews 2.8
Total Time 1 hours 45 minutes
Calories 197 calories per serving
From purewow.com
Reviews 2.8
Total Time 1 hours 45 minutes
Calories 197 calories per serving
- 1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar until the mixture is light and fluffy, about 4 minutes. Add the egg and 1 teaspoon of the vanilla; mix to combine. Scrape the side of the bowl to make sure all the ingredients are evenly incorporated into the mixture. 3. Add the flour mixture to the butter mixture and mix until the dough comes together. Form the dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour. 4. Preheat the oven to 350?F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to ? inch thick. 5. Using a medium-size round cookie cutter, cut the dough into circles. Use a small round cookie cutter to cut out the center of each cookie. 6. Transfer the cookies to the prepared baking sheets. (You can bake the "holes," too, or reroll them to get a few more doughnut cookies.) 7. Bake until the cookies are golden all over, 12 to 15 minutes. Cool completely. 8. While the cookies cool, make the glaze. In a medium bowl, whisk together the confectioners' sugar, cream and remaining ? teaspoon vanilla. Add more cream as necessary to make a glaze that's runny but on the thick side. Add the food coloring, if using, to make a pale pink glaze. 9. Working one at a time, dip a cookie facedown into the glaze. Turn the cookie right side up and transfer it to a cooling rack, letting the excess glaze drip off. Before the glaze sets, garnish with sprinkles. 10. The cookies will keep in an airtight container at room temperature for up to a week.
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RAINBOW DOUGHNUT ICING RECIPE - BETTYCROCKER.COM
How fun is this rainbow doughnut icing? Spread it on your freshly made cake doughnuts, (or store-bought, we won't tell!) for a treat that's guaranteed to wow.
From bettycrocker.com
Total Time 30 minutes
From bettycrocker.com
Total Time 30 minutes
- Place cooling rack on large cookie sheet; place doughnuts on rack. To make a rainbow on each doughnut, pipe one stripe of red, orange, yellow, green, blue and purple icing over top and slightly over edge of doughnut so that colors just touch. Pipe 1 or 2 doughnuts at a time so icing can blend together slightly before setting. The icing will spread slightly and drip down sides. Let stand at least 30 minutes or until icing is set. Store in tightly covered container.
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THE ITALIAN RAINBOW COOKIE DOUGHNUT IS DESSERT DISGUISED ...
Feb 13, 2018 · At Glaze Donuts, rainbow cookie doughnuts are a special treat, made fresh on Fridays only. The original shop, which opened on the site of a shuttered Dunkin' Donuts, has the capacity to crank out 1,000 doughnuts per day. But even with this kind of output, the store still runs out of rainbow cookie doughnuts by Sunday. YouTube. Thrillist.
From myrecipes.com
From myrecipes.com
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ALFONSO’S PASTRY SHOPPE RAINBOW COOKIE DOUGHNUT
I loved this doughnut. My godsister was thoughtful enough to pick some up for me when I visited them in Staten Island, and I can’t even explain how excited I was to try them. She bought these rainbow cookie doughnuts from Alfonso’s Pastry Shoppe on Victory Boulevard in Staten Island and they are absolutely delicious.
From chasingjamesbeard.com
From chasingjamesbeard.com
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RAINBOW COOKIES RECIPE | ALLRECIPES
From allrecipes.com
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THE TRI-COLOR COOKIE DONUT - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
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RAINBOW COOKIE DOUGHNUTS - PUBLIC LIVES, SECRET RECIPES
Jan 24, 2016 · Spray the donut trays with baking spray. Place almond paste in a large bowl & cream with butter, sugar and egg yolks until light. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Add into dough, mixing until completely blended. Divide dough into three portions (about 1-1/3 cups each).
From publiclivessecretrecipes.com
From publiclivessecretrecipes.com
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ALFONSO’S PASTRY SHOPPE RAINBOW COOKIE DOUGHNUT
OHMIGAWD. I loved this doughnut. My godsister was thoughtful enough to pick some up for me when I visited them in Staten Island, and I can’t even explain how excited I was to try them. She bought these rainbow cookie doughnuts from Alfonso’s Pastry Shoppe on Victory Boulevard in Staten Island and they are absolutely delicious.
From chasingjamesbeard.com
From chasingjamesbeard.com
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RAINBOW COOKIES RECIPE (CLASSIC ITALIAN) | KITCHN
Dec 03, 2021 · Add 4 large eggs and 2 teaspoons almond extract and mix on medium speed until smooth, about 2 minutes. Add 2 cups all-purpose flour and mix on low speed, scraping down the sides of the bowl as needed, until just combined. Divide the batter equally into 3 separate medium bowls (about 14 ounces each).
From thekitchn.com
From thekitchn.com
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SEVEN LAYER - RAINBOW COOKIES - COOKING WITH NONNA
Bake each one at 375F for 10-12 mins. Let them all cool off. Put a piece of parchment paper on a wood board and deposit the green sheet. Spread a thin layer of apricot jam over the entire surface of the green sheet. Place the white sheet on top of the green sheet. Spread apricot jam on the white surface as well.
From cookingwithnonna.com
From cookingwithnonna.com
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20 RAINBOW RECIPES FOR PRIDE MONTH | ALLRECIPES
Jun 08, 2021 · Celebrate Pride Month all June long with one of our favorite rainbow-inspired recipes. Whether you're looking for a vibrant breakfast (you'll love our Funfetti-inspired pancakes), a sweet treat that's sure to impress (we've got all the rainbow cakes, cupcakes, and cookies you could ever need), or a healthy side dish or appetizer to balance out ...
From allrecipes.com
From allrecipes.com
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ITALIAN RAINBOW COOKIE - PINTEREST
Jun 3, 2020 - Explore Nicole Cueva's board "Italian rainbow cookie", followed by 449 people on Pinterest. See more ideas about italian rainbow cookies, rainbow cookies, rainbow cookies recipe.
From pinterest.com
From pinterest.com
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6 DONUT DESSERT MASHUPS TO SATISFY ALL YOUR SWEET CRAVINGS ...
May 01, 2019 · The inner layers are made with raspberry jelly and almond paste, remaining true to the original rainbow cookie’s roots, which go back as far as 1920, when the tri-colored cookies first started popping up at Italian bakeries in New York and New Jersey. Recipe here.
From workingmother.com
From workingmother.com
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RAINBOW COOKIES RECIPE FROM AMERICAN ALMOND - YOUTUBE
Learn how to make this Rainbow Cookie recipe with Angelo La Mendola, owner, baker and pastry chef at Malverne Pastry Shop from American Almond.YIELD31 lb. 6 ...
From m.youtube.com
From m.youtube.com
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