Happy Independence Day!
Below are some festive holiday treats to help you celebrate our nation's independence.
Festive Holiday Treats
Firecracker Cake how to below, (adapted from Betty Crocker)
What You'll Need:
- 1 generously greased 12-cup fluted tube cake pan
- 1 medium mixing bowl
- 2 small mixing bowls
- 3 small microwavable bowls
- Cooling rack
- Baking sheet
- Electric mixer or mixing spoon
- box Betty Crocker™ SuperMoist™ white cake mix
- Water, vegetable oil and egg whites called for on cake mix box
- Red food color
- Blue food color
- container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1. First, gather your ingredients and preheat the oven to 325°F.
2. Next, make your red, white and blue batters. In a medium mixing bowl, make the batter as directed on the box of Betty Crocker™ SuperMoist™ white cake mix using the water, vegetable oil and egg whites. Pour one cup of the prepared batter into a small mixing bowl and stir in red food color until well mixed. Do the same with another cup of the white cake mix batter in a separate small mixing bowl, except stir in blue food color.
3. Once your red, white and blue batters are ready, it’s time to start layering! For the first layer, pour all of the red cake batter into the bottom of a generously greased 12-cup fluted tube pan.
4. Once all of the red cake batter is in the pan and distributed evenly, carefully pour all of the white cake batter over the red batter.
5. Once the white cake batter is in the pan, carefully pour the blue batter over the white batter. The blue batter doesn’t need to cover the white batter completely! In fact, it looks better if it just forms a ring in the center of the white batter as pictured below.
6. Bake the cake as directed on the box or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 30 minutes. Place a wire cooling rack over a cookie sheet and turn the pan upside-down onto the cooling rack. Carefully lift the pan up and allow the cake to cool completely.
7. Now comes the fun part! Divide an entire can of Betty Crocker™ Whipped fluffy white frosting evenly into three small microwavable bowls. Microwave one bowl on high just until it’s smooth enough to drizzle over the cake (about 5-10 seconds). With a spoon, drizzle the white frosting back and forth around the cake in a striping pattern until you’ve used up all the frosting.
8. Microwave the second bowl of frosting until smooth. Before drizzling, stir in a few drops of blue food color until well blended. Repeat the back and forth drizzling technique around the cake. Do the same with the third bowl of frosting, mixing in red food color before drizzling.
9. Give the frosting enough time to set at room temperature, and there you have it! A beautiful, impressive-looking cake for your July 4th celebration that’s not nearly as hard as it looks. Guests will swoon over this treat and the surprise colors inside.
4th of July Bark how to below, (adapted from http://www.lifewiththecrustcutoff.com/4th-july-bark/2)
- gather up your favorite red, white and blue candy and sprinkles.
- Start with a base of white chocolate and dollop on red and blue chocolate.
- Swirl it all around into a mesmerizing marbled pattern.
- Throw on your M&Ms and sprinkles.
- Let it cool.
- Break it into pieces and voila, easiest tastiest and prettiest treat.
Red White and Blue Pinwheel Icebox Cookies how to below, (adapted from http://www.justataste.com/july-4-dessert-pinwheel-icebox-cookies/)
Prep Time: 6 hours (includes refrigeration) Cook Time: 11 min
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Red food coloring
- Blue food coloring
- In a medium bowl, sift together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
- Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
- Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue.
- Add the final piece of dough to the stand mixer bowl, and with the mixer on "low," add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)
- Refrigerate the dough for 30 minutes.
- Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.
- Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.
- Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.
- Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.
- When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.
- Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.
- Once cool they are ready to eat!