Archives for the month of: March, 2012

This week’s recipe is incredibly fast and easy and super healthy! This is a great snack to have when you are craving that little taste of sweetness, without the guilt!

My sister not only helped me with this one but also took these amazing pictures! Her camera is WAY better than my iPhone!


  • Strawberries
  • Non-fat Greek vanilla yogurt


Wash the strawberries. Pour the yogurt into a bowl where the strawberries can be easily dipped.

Dip washed and dried strawberries into the yogurt.

Place on wax or parchment paper and freeze!

Deliciously healthy!

Thanks Glamour for the idea!

The second recipe for this week was just as colorful but even more fun to make than the Rainbow Cake!

As a heads up, the recipes say to use a food processor but we used a KitchenAid instead and it brought about a delicious cookie so if you do not have a food processor do not worry. Just be careful when you put the flour in because it goes everywhere!


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 2 1/2 sticks unsalted butter (cold and cubed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tube gel food coloring (any color)
  • 2 tablespoons all-purpose flour
  • Lots of sprinkles!


Process flour, baking powder, salt, confectioners’ sugar, and granulated sugar until combined.


Add unsalted butter (cold and cubed) and process until the mixture has a cornmeal consistency.

Add vanilla extract and process until the mixture just forms a ball. It will still be somewhat crumbly at first.

Divide the dough in half and return one half to the food processor. Add the almond extract and food coloring to the food processor. Process until just incorporated.


Roll out each half of the dough between sheets of wax paper into an 8×11-inch(ish) rectangle, with a 1/4-inch thickness. I used a piece of paper as a guide.



Leaving the wax paper on the dough halves, stack on a baking sheet and refrigerate until firm, at least 2 hours.


Remove the dough from the refrigerator and peel off the top pieces of wax paper from each half of dough. Flip the colored dough half over onto the white dough half so that dough is touching dough.

Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight and parallel with one another.


When the dough becomes just pliable, roll it into a log beginning with a long edge. Gently curl the edge with your fingertips and do your best to avoid creating air pockets. This is the hardest part!


Pour 1 cup of multi-colored sprinkles in a shallow rectangular dish. Carefully lift the log into the decor-filled dish. Gently roll it around until the outside is completely coated with color.


Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours.

Preheat your oven to 325 degrees F.

Slice the cookie log into 1/4-inch-thick discs and bake on parchment-lined baking sheets for 15 to 17 minutes, or until the cookies are no longer shiny.



Thanks to both of these blogs:

Pip and Ebby

Sprinkle Bakes

Props to their awesome pictures! Inspires me to take pictures of my own!

To make up for my non-post last week, I have two awesome recipes this week! Here’s the first one:

For my sister’s 20th birthday, we decided to make a Rainbow Cake! This cake was so much fun to make and it was incredibly festive for a birthday celebration! Not to mention it was delicious!



  • Pillsbury Funfetti cake mix
  • Pink food coloring
  • Blue food coloring
  • Yellow food coloring
  • Green food coloring


Follow the instructions on the back of the Funfetti cake mix box. We used two boxes worth of mix because we had a large crowd but you can follow this exact same recipe with one box.


Divide the Funfetti cake batter equally into four different small bowls. We color-coded them but you can use any bowls of course!

Pour the four different colors of food coloring into each separate bowl.

Add as many drops as you need for the color you want. The darker they are, the more they will show up when you put the cake to bake in the oven.

Begin to layer the four different colored batter into a cake pan. The more twists and turns you lay out the batter, the more colorful your cake will look once it’s baked.


Finally, go over the batter with a spoon so that it lays flat so that the cake grows evenly in the oven.

Follow the baking instructions on the back of the Funfetti box.



  • Pillsbury Funfetti Icing
  • Frosting in my previous recipe


First, cover the cake with the Funfetti icing.

Then, make the frosting from this previous recipe. Add food coloring of whichever color you wish to make the decorations with.

Insert the frosting into a decorating icing dispenser.

Begin to decorate with whatever message and designs you wish.

Here is our final product:




Super Sisters!




This week my awesome sister is home for spring break! So to kick it off right we did a BWF session a bit healthier than usual. This recipe has bananas and oatmeal (as well as chocolate chips) and they are nice healthy – sweet balanced cookies. Even with some mishaps all that came of them were some “oh oh”s and all kept running smoothly. No stress in the kitchen! It’s more fun that way!



  • 1 cup all-purpose flour
  • 3/4 cup rolled oats (not instant)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup light brown sugar
  • 1/2 cup mashed banana
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup chocolate chips

It’s always great to have all your ingredients and baking tools together before you begin:


Preheat the oven to 350 degrees F. Butter 2 cookie sheets.

Combine the flour, oats, cinnamon, baking powder, baking soda, and salt in a medium bowl. Set aside.

Beat the butter and sugar in a medium bowl until light and fluffy. Beat in the banana, egg, and vanilla.


Add the flour mixture and mix until blended.


Add chocolate chips.


Drop 1-tbsp mounds of dough on the cookie sheets 2 inches apart. Bake for 10 minutes until the cookies are golden. Let cool for 5 minutes before transferring to a rack to cool completely.


Pssst- These have been my favorite cookies so far! Enjoy!

Recipe courtesy of “Crazy About Cookies” By Krystina Castella

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