Baby Chick Cupcakes
Prep time : 30 minutes Servings : 24
1 package ( 12 ounces ) white confectionary coating wafers 1 cup ( 2 sticks ) butter , softened 2 teaspoons McCormick Pure Vanilla
Extract 1 box ( 16 ounces ) confectioners ’ sugar 1 jar ( 7 ounces ) marshmallow creme 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
2 tablespoons milk , plus additional ( optional )
48 unfrosted mini yellow cupcakes , baked in white paper liners sprinkles ( optional ) additional McCormick Color from Nature Food Colors ( optional )
To make broken egg shell pieces : melt coating wafers as directed on package . Spread on large foil-lined baking sheet to 1 / 4-inch thickness . Refrigerate about 10 minutes , or until firm . Break into small , irregular pieces . Set aside .
In large bowl , beat butter with electric mixer on medium speed until light and fluffy . Add vanilla ; mix well . Gradually beat in confec tioners ’ sugar , beating until well blended after each addition , frequently scraping sides and bottom of bowl . Beat in marshmallow creme until well blended . In small bowl , stir food color into milk until dissolved . Add colored milk to frosting ; beat until light and fluffy . Stir in additional milk , as needed , to reach desired consistency .
To decorate cupcakes : spoon frosting into large pastry bag fitted with large round tip . Pipe two dollops of frosting on top of each other to form baby chick . If desired , insert sprinkles into face for eyes and beak . Or tint any remaining frosting with food colors to pipe out eyes and beak .
Place coating wafer pieces around bottom of baby chick to resemble broken egg shell .
Carrot-Shaped Waffles
Prep time : 10 minutes Cook time : 20 minutes Servings : 6
Nonstick cooking spray 2 cups all-purpose waffle and baking mix
1 1 / 3 cups milk 1 egg 2 tablespoons vegetable oil 3 teaspoons McCormick Pure Vanilla
Extract , divided
1 1 / 4 teaspoons Sunflower color from McCormick Color from Nature Food Colors , divided
1 teaspoon Berry color from McCormick Color from Nature Food Colors
1 / 2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors 1 cup heavy cream 1 / 4 cup confectioners ’ sugar
Heat round waffle iron . Spray with nonstick cooking spray . In medium bowl , mix together waffle mix , milk , egg , oil , 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended . Let batter stand 5 minutes to allow color to fully develop .
Pour about 1 / 3 cup batter onto center of waffle iron . Close lid . Cook about 3 minutes , or until no longer steaming . Carefully remove waffle . Repeat with remaining batter . Cut each waffle into 8 triangles . Set aside .
In another medium bowl , stir sky blue color and remaining sunflower color into cream . Add confectioners ’ sugar and remaining vanilla ; beat with electric mixer on high speed until stiff peaks form . Spoon into re-sealable plastic bag . Cut piece off one bottom corner .
To decorate and serve waffles , place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops .
Carrot-Shaped Waffles
Overnight Lemon Blueberry Muffin Casserole
Overnight Lemon Blueberry Muffin Casserole
Prep time : 15 minutes Cook time : 30 minutes Servings : 12
Streusel Topping : 1 / 2 cup firmly packed light brown sugar 1 / 2 cup flour
2 teaspoons McCormick Cinnamon , Ground 1 / 4 cup ( 1 / 2 stick ) cold butter , cut into chunks
Casserole : 6 eggs 1 cup , plus 2 tablespoons , milk , divided 1 / 4 cup , plus 2 tablespoons , granulated sugar , divided 1 teaspoon McCormick
Cinnamon , Ground
1 loaf French bread , cut into 1-inch cubes nonstick cooking spray
1 package ( 8 ounces ) cream cheese , softened
1 tablespoon McCormick Pure Lemon Extract 2 cups blueberries , divided
To make Streusel Topping : In medium bowl , mix together brown sugar , flour and cinnamon . Cover . Set aside until ready to assemble in the morning .
To make Casserole : In large bowl , mix together eggs , 1 cup milk , 1 / 4 cup granulated sugar and cinnamon with wire whisk until well blended . Add bread cubes ; toss gently to coat . Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray .
In medium bowl , mix together cream cheese , remaining milk and sugar , and lemon extract until well blended . Gently stir in 1 cup blueberries . Spread evenly on top of bread cubes . Top with remaining blueberries . Cover . Refrigerate overnight . Heat oven to 350 F . Remove casserole from refrigerator .
Let stand 10-15 minutes .
Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs . Sprinkle over casserole . Bake 30 minutes , or until golden brown . Let stand 5 minutes before serving .
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