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Rainbow Cookie Pops MashUp

Rainbow Cookie Pops MashUp


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What happens when classic Cookie Dough collides with colorful Dum Dum Pops®? A fun mash up sweet treat. MORE+LESS-

Updated September 6, 2017

Make with

Pillsbury Cookie Dough

1

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

24

Dum Dum Pops®, unwrapped

Hide Images

  • 1

    Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Cut cookie dough into 24 slices. On parchment-lined cookie sheet, place cookie slices about 2 1/2 inches apart.

  • 2

    Press a pop in center of each cookie slice.

  • 3

    Bake 9 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets.

No nutrition information available for this recipe

More About This Recipe

  • Have we met yet? I’m Erin, one of the Tablespoon ringleaders here at General Mills. I help keep ideas flowing, come up with new features, test recipes (yeah, it’s pretty much a dream job). There’s a lot to love about working here, especially all the fanatical food people. You can’t exit an elevator without someone tempting you with a fresh plate of something-or-other, usually right out of the oven. Or a huge table full of it.I had one of those food ambush moments just now. Some friends downstairs, a bunch of creative cooks on the lookout for wild and interesting culinary trends, like trend-spotting, except all about eating, created an amazing cookie mash up. I knew I had to share it with you.The recipe I tried is Rainbow Cookie Pops, sugar cookies baked with dum dum lollipops. Amazing right? If it sounds a little unusual, trust me when I say this not only fun, it tastes great too!

10 Magical Unicorn Treats

Unicorn themed desserts have ruled my Instagram feed since last summer and it’s about time we showed them some love here on the blog. Whether you’re planning a birthday party or just looking for a pastel rainbow treat to brighten your day, there’s nothing as captivating as a unicorn. From unicorn cakes and unicorn cookies to unicorn donuts and cake pops too! Yet we mustn’t overlook the unicorn macarons, hot chocolate, popcorn, chocolate bark and piñatas either. From one end of the rainbow to the next, we’re taking a look at some our favorite unicorn sweets from some of the most beautiful accounts on Instagram. Hop over to any of these creators and you’ll get lost in their world of colorful confections. Here’s 10 Magical Unicorn Treats!

1. Unicorn Cupcakes by Sandy’s Cakes. We love the delicate little details paired with that impressive golden horn. See more of Sandy’s Cakes on Instagram, @sandyscakes.

2. Unicorn Ice Cream Cone Cookies by Vickie Liu. What an amazing mashup of color, texture and things to love! See more of Vickie Liu’s cookies and donuts on Instagram, @vickiee_yo.

3. Unicorn Cookie Pops by Baked Ideas. A cookie on a stick! You can count on us to use one of these babies as a cake topper – or to simply eat it! See more cookie mania on Instagram, @bakedideas.

4. Unicorn Macarons by Jenna Rae Cakes. The blush. The lashes. The sprinkle mane!! Spot more unicorn cakes and unicorn popcorn (cotton candy popcorn + sprinkles + glitter) on Instagram, @jennaraecakes.

5. Unicorn Macaron Tower by Jonathan Caleb Cake. Every tower of pastel macarons, meringues and golden cherries needs a cascade of ribbon and a unicorn topper! See more of Jonathan Caleb Cake on Instagram, @jonathan_caleb_cake.

6. Unicorn Cake by Bella’s Bakery. A unicorn cake with a touch of watercolor, what’s not to love? Spot a three-tiered unicorn cake on Instagram, @bellasbakery.

7. Unicorn Cookies by Holly Fox. Purple, turquoise plus a few jewels for good measure. Prepare to be hypnotized by this kaleidoscope of cookies on Instagram, @hol_fox.

8. Unicorn Donuts by Vickie Liu. We loved Vicki’s page so much that she shows up in our unicorn list twice. Seriously, click through to her Instagram, @vickiee_yo.

9. Unicorn Cake Pops by Ray Ray. Don’t let the popsicle shape fool you, these are the most adorable cake pops ever. Check out all of Ray Ray’s cakes and cake pops on Instagram, @rymondtn.

10. Mini Unicorn Piñatas aren’t technically a dessert, but when filled with candy they make the most adorable party favor ever! See more whimsical piñatas on Instagram, @lulafloradesigns. (photo via @jennaraecakes)


15 Trendy Novelty Recipes to Make at Home

If you’re a regular to the site, then you’ve probably already noticed that I just love writing about food. All kinds of food. Entrees, desserts, unique recipes, recipes from all over the world- I don’t mind the topic as long as there’s food involved. If you’ve ever searched the Internet for recipes before, however, then you’ll also know that even the simplest, most average food item search can yield some pretty crazy results. Every once in a while, however, a recipe pops up that, even though it’s a totally weird combination, grabs my attention completely and makes me wonder how those things really would taste together!

Check out these 15 novelty recipes made of kooky, creative combinations of food! Next time I have time off work, I’m going to make my way all the way down this list, and that’s no lie.

1. Bourbon marshmallow bacon S’mores

As if regular S’mores weren’t already an awesome enough combination, How Sweet Eats shows you how to take them to the next level by adding bacon! You’ll need:

  • 3 1/2 envelopes of unflavored gelatin
  • 1/2 cup of cold bourbon
  • 1/2 cup of cold water
  • 2 cups of granulated sugar
  • 1/2 cup of light corn syrup
  • 1/4 tsp of salt
  • 2 large egg whites
  • 1 tbsp of vanilla extract

2. Margarita guacamole

Oh, Bite it! shows you how to make guacamole that includes many of the ingredients in and also kind of tastes like a margarita! You’ll need:

  • 2 avocados
  • 1/4 cup of sour cream
  • 2 small tomatoes (chopped)
  • 1-2 jalapenos (chopped, optional)
  • 1 packet of guacamole seasoning
  • 3 tbsp of tequila
  • Limes
  • Salt

3. Oreo popcorn

Lisa Harris Pantry shows you how to make a sweet and salty popcorn recipe that’s sure to have your kids bouncing off the walls (both form excitement and sugar) in just a few simple steps. You’ll need:

  • 6 oz of white chocolate (melted)
  • 1 bag of popcorn (popped)
  • 10 Oreo cookies (crushed)

4. Fried chicken corn dogs

Do you love fried chicken? Do you love corn dogs? Do you love novelty food combinations? Then Food Network has everything you need in all in once recipe! You’ll need:

  • 1 1/2 cups of buttermilk
  • 1/3 cup of hot sauce
  • Kosher salt
  • 8 chicken tenders
  • 1 ear of corn
  • 1 tbsp of honey
  • 1 3/4 cups of all-purpose flour
  • 1/2 cup of coarse yellow cornmeal
  • 1 tsp of baking powder
  • Vegetable oil (for frying)
  • Hot sauce, ketchup, honey mustard or yellow mustard (for dipping)

5. Jalapeno corn waffles with sriracha and maple syrup

Domestic Fits gives you a waffle recipe featuring a syrup that’s anything but ordinary. If you’re the kind of person who always keeps a massive bottle of sriracha sauce in your fridge, then you’re going to adore it. You’ll need:

  • 1 cup of fine yellow corn meal
  • 1/2 cup of flour
  • 1 tsp of baking powder
  • 1/2 cup of corn kernels
  • 1 large jalapeno (chopped, stem and seeds removed)
  • 1/2 tsp of salt
  • 1/4 cup of cheddar cheese
  • 1 tbsp of brown sugar
  • 1/2 cup of melted butter
  • 1 cup of whole milk
  • 1 tbsp of canola oil
  • 1 egg

For the Syrup:

6. Melon-margarita pops

Are you looking for something fresh and cooling but still unique enough that you’re not likely to find it in the average restaurant or corner store? Check out these amazing fruit popsicles from Martha Stewart. You’ll need:

  • 3/4 cups of tequila
  • 1/2 cup of Grand Marnier
  • 1/2 cup of fresh lime juice
  • A pinch of coarse salt
  • 8 oz of cantaloupe (rinds removed)
  • 8 oz of watermelon (rinds removed)

7. Rainbow cookie pops

Are your favourite mashup recipes the kind that combine candy and baked goods? I don’t blame you, and I’ve found you an amazing novelty snack from Tablespoon! You’ll need:

8. Deep dish fruit pizza

When you see the words “deep dish” your mind probably goes somewhere else other than fruit, but The Pioneer Woman is here to show you the delicious sweetness of fruit pizza! You’ll need:

  • 1-1/3 cup of shortening (may substitute butter)
  • 1-1/2 cup of sugar
  • 1 tsp of orange zest
  • 1 tsp of vanilla
  • 2 whole eggs
  • 8 tsp of whole milk
  • 4 cups of all-purpose flour
  • 3 tsp of baking powder
  • 1/2 tsp of salt
  • 2 jars (13 oz each) of marshmallow creme
  • 2 packages (8 Ounces Each) Cream Cheese
  • Peaches
  • Kiwi fruit
  • Blueberries
  • Pears
  • Raspberries
  • Other Fruit Optional

9. Caesar salad pizza

I eat a Caesar salad with my pizza almost every single time I eat a pizza, so this combination recipe from Food Network practically blew my mind! You’ll need:

  • 2/3 cup of extra-virgin olive oil (plus more for brushing)
  • 6 cloves of garlic (finely chopped)
  • Freshly ground black pepper
  • 1 1/3 cups of warm water (around 105 degrees F)
  • 1 tbsp of sugar
  • One 1/4 oz of packet (2 1/4 tsp) active dry yeast
  • 3 3/4 cups of all-purpose flour (plus more for dusting)
  • Kosher salt
  • 2 large, ripe beefsteak tomatoes (each cut in to 6 to 8 thin slices)
  • 3/4 cup of finely grated Parmesan
  • Zest and juice of 1 lemon
  • 1 large egg yolk
  • 2 oil-packed anchovies (finely chopped)
  • 1 clove garlic (finely grated)
  • 1/4 tsp of honey
  • 1/4 cup of extra-virgin olive oil (plus more for drizzling)
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups)
  • A chunk of Parmesan for topping

10. Cheesecake stuffed peaches

One of my favourite ways to combine food is to take two flavours that are the complete opposite end of the taste spectrum and mash them into one dish, just like BHG did here! You’ll need:

  • 6 peaches (halved and pitted)
  • 1/4 cup of butter (melted)
  • 3 tbsp of cinnamon-sugar
  • 1/2 an 8 oz package of cream cheese (softened)
  • 1/4 cup of sugar
  • 1 egg yolk
  • 1 1/2 tsp of vanilla

11. Pretzel fried chicken with fig mustard dip

As if fried chicken isn’t delicious enough when you make the regular recipe, BHG is here to mix it with one of your very favourite snacks: pretzels! You’ll need:

  • 2 1/2 cups of honey mustard and onion-flavored pretzel pieces
  • 1 tsp of ground cumin
  • 2 eggs (lightly beaten)
  • 12 chicken drumsticks (about 3 1/2 lbs total, skinned)
  • Nonstick cooking spray
  • 1/3 cup of fig or apricot jam
  • 1/4 cup of grainy mustard
  • thyme leaves

12. Churro ice cream sandwiches

As I write this, I’m sitting here trying to think of a more delicious dessert combination than churros and ice cream and I can’t, so I’m pretty grateful to Sugar Hero for this awesome recipe! You’ll need:

  • 1 cup of long-grain white rice
  • 1 cinnamon stick
  • 1 cup of milk
  • 2 cups of heavy cream
  • 1 can of sweetened condensed milk
  • ⅛ tsp of salt
  • 2 tsp of vanilla extract
  • 1 cup + 2 tbsp of all-purpose flour
  • 1 tsp + 1 tbsp of cinnamon
  • 1 cup of water
  • 2 tbsp of brown sugar
  • 2 tbsp of vegetable oil
  • ¼ tsp of salt
  • 2 large eggs
  • 1 cup of granulated sugar
  • 6 cups of oil for frying (or enough to fill a large skillet with 1½-2 inches)

13. Deviled egg pasta salad

While we’re thinking of all these combination entrees and desserts, let’s not forget about sides! There are plenty of novelty side dishes out there as well. I’m particularly excited to try this one from BHG. You’ll need:

  • 1/2 cup of red onion (thinly sliced)
  • 1/4 cup of cider vinegar
  • 1 tsp of sugar
  • 8 oz of large elbow macaroni
  • 12 hard-cooked eggs
  • 1/2 cup of mayonnaise
  • 3 tbsp of country Dijon-style mustard
  • 1/2 tsp of salt
  • 1/2 tsp of smoked paprika
  • 1/4 tsp of cracked black pepper
  • 1/2 cup of sweet pickle (chopped)
  • 1 1/2 cups of celery (very thinly sliced)
  • Smoked paprika and/or pepper (optional)

14. Lobster roll corn dog with tamarind ketchup

Lobster is literally one of my favourite foods and the thought of being able to enjoy it on a stick like a delicious corn dog at a fair thanks to Food Network makes my mouth water just writing this. You’ll need:

  • 6 cups of vegetable oil
  • 3 cups of corn meal
  • 1/2 cup of sugar
  • 3 eggs
  • 1 1/4 cup of milk
  • 2 8 oz lobster tails
  • 2 cups of tamarind (fresh)
  • 2 cups of red tomato (chopped)
  • 1 cup of white onion (diced)
  • 3 cloves of garlic (minced)
  • 2 cups of orange juice
  • 1/2 box of brown sugar
  • 1 cup of mango (chopped)
  • 2 red bell peppers (grilled)

15. Guacamole hummus

Blessed be this day! I’ve finally found an awesome way to combine my two very favourite dips thanks to Martha Stewart! You’ll need:

  • 1 can (15.5 oz) of chickpeas (rinsed and drained)
  • 3 cups of cilantro leaves (fresh)
  • 1 garlic clove (chopped)
  • 1 ripe avocado (roughly chopped)
  • 3 tbsp of extra-virgin olive oil
  • 1 tsp of fresh lemon juice
  • Coarse salt and ground pepper
  • Lemon wedges
  • Tortilla chips

Do you know another amazing novelty or combination recipe that’s absolutely delicious but that’s not on our list? Tell us all about it in the comments section!


Malasadas or Hawaiian Donuts

So What is a Malasada?
A Malasada is a hole-less doughnut of Portuguese origin. You can think of it as a very rich doughnut with more egg and butter flavors. Furthermore, Malasadas are usually rolled in sugar and best eaten if hot. The result is a hole-less dougnut with a crunchy outside and a light and fluffy inside with a hint of chewiness. It is something that surely must be tried atleast once (although we know you’ll be wanting more).

Traditionally, Malasadas have no fillings and were used as a way to use up extra shortening and sugar before Lent. In Hawaii, it has also become a tradition on the day before Ash Wednesday (also known as Malasada Day, Shrove Tuesday, or Mardi Gras) to eat Malasadas. Despite this tradition, many people in Hawaii and from afar come to Champion Malasadas all year long to experience a treat like no other.

Malasadas or Hawaiian Donuts

Ingredients
Prep: 20 mins
Cook: 30 mins
Level: Easy
Serves:24
Yeast

  • 1 Package Fleischmann’s ActiveDry Yeast (1/4 oz.)
  • 1 Teaspoon sugar
  • 1⁄4Cup warm water
  • 6 Cup flour
  • 1⁄2 Cup sugar
  • 1⁄2 Teaspoon Salt
  • 1⁄4 Cup melted butter or margarine
  • 1 Cup water
  • 1 Cup evaporated milk
  • 6 Eggs
  • 1 Quart vegetable oil (for frying)
  • ½ cups Sugar For Sprinkling

Instructions

  1. Dissolve yeast, sugar and water and set aside.
  2. Beat eggs. Measure flour into mixing bowl and add salt.
  3. Make a well in the flour, pour yeast mixture, eggs and other ingredients.
  4. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again.
  5. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown.
  6. Toss with sugar. Best when hot.

Notes
If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer.


15 Festive Birthday Desserts That Aren't Cake

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


15 Festive Birthday Desserts That Aren't Cake

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


The Parlor Ice Cream Co./ Facebook

This decadent ice cream is made in small batches using milk and cream from Maine along with local fruits, herbs, and sustainably sourced ingredients. When this creamery drops new flavors—like Cosmic Brownie, Luckiest Charms, Meyer Lemon & Poppy Seed — on Instagram, fans rush to local stores to scoop them up. We suggest you do the same!


Italian Rainbow Cookie Cheesecake

We love Italian Rainbow Cookies at our house and my son loves cheesecake. Headed to breakfast the other morning, I was talking about recipes and the idea of a cake that combined the rainbow cookies and cheesecake sounded like a good idea. It’s probably been done before – but I wanted to share with you what I did. I received many raves about this recipe and had to deliver slices to neighbors, friends and family to keep us from eating it all – even my husband who dislikes cheesecake loved it.

Here is how I did it – it was a little work but well worth the effort – more waiting time for cooling than actually hands on.

For the rainbow cookie layers – I took my favorite rainbow cookie recipe from Epicurious and halved it (just about). To make things easier – I bought disposable foil cake pans so that I could peel the cookie layers out if I needed to. You can totally use regular baking pans or springform pans and sadly I have enough of those to do that – but all the extras are packed at the present time.

Prep three 8 inch disposable pans with non-stick baking spray.

Preheat oven to 350 and gather your ingredients – make sure you have taken your butter and cream cheese out way in advance so that they come to true room temperature. This makes for easier mixing.

  • 1 cups unsalted butter, cubed, at room temperature
  • 3 large eggs, separated
  • 2/3 cups sugar, divided
  • 8 ounces almond paste (not marzipan), chopped
  • 1 1/3 cups plus 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1/2 teaspoon green food coloring
  • 1/2 teaspoon red food coloring

Preheat oven to 350° Put egg whites in bowl of a stand mixer fitted with a whisk beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl cover chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high gradually add butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl leave third bowl plain. Spread 1 bowl of batter into each prepared pan smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.

For the cheesecake, again I halved my recipe (almost) that I have posted about before:

  • 3 eight ounce packages, softened
  • ½ cups of sugar
  • 2 eggs
  • 1 tablespoon of orange zest
  • ¼ teaspoon of salt

Prep with non-stick baking spray – two 8 inch round disposable pans.

Beat cheeses and sugar until smooth. Add eggs one at a time, beat — add flavorings or extracts — beat for a few minutes until creamy and combined. Spread filling evenly into two pans. Bake for 35 to 45 minutes on center rack. Allow to thoroughly cool.

After all the layers are cooled. On your cake plate – place the red layer on the bottom. Take one jar of raspberry jam – I don’t heat it or strain it – just spread a nice thin layer on top of the red layer (mine is pink because I don’t like the bright red or green colors). Carefully remove one of the cheesecake layers and place it on top of the raspberry covered red layer. Repeat with a thin layer of raspberry jam on the cheesecake. Take the plain layer of rainbow cookie and repeat, followed by the other cheesecake layer, and ending up with the green layer on top. You will have raspberry jam on each layer.

Place the cake in the refrigerator for at least an hour.

Ten minutes before taking the cake out of the fridge – heat about 4 ounces of heavy cream in a sauce pan. Place a 12 ounce bag of bittersweet chocolate morsels in a bowl. Pour hot cream over morsels and stir until melted and glossy. I found this amount perfect to cover the whole cake and was relatively spreadable but still gave that hardened snap that rainbow cookies have. Allow the chocolate covering to cool for a few minutes then remove cake from fridge and cover with the chocolate. Return to fridge at least a few hours or overnight.

To cut and serve – heat a sharp knife under hot running water and dry to cut pretty slices and put on your eating pants. Enjoy.


Sour Patch Kids are the best Halloween candy. This candy is sweet, tangy, sour, rainbow-colored, and fun. Plus, once you’ve eaten all the little kid-shaped candies, there is always a corner of your bag with leftover sour powder that feels like a true kiss from the almighty the second you put it on your tongue. Clearly that’s why these tart gummies are one of the most popular Halloween candies in America.


Pickle dog

The classic corn dog is a staple at any fair, but let's be honest — these days a plain ol' corn dog just seems a little tame compared to all the imaginative eats being offered on the midway. Sure, it checks many of the requisite fair food boxes: Battered? Yep. Deep-fried? Of course. Portable? Duh, it's on a stick. Delicious? Absolutely. But there's got to be a way to make it even better, right? That's where the pickle dog comes in.

This food-in-a-food looks like a typical corn dog, but one bite reveals its secret: There's a giant dill pickle inside. That's right. someone (who may or may not be a legitimate genius for introducing the world to the pickle dog) figured out that the way to make a corn dog even better was to stuff the hot dog inside a dill pickle before battering and deep-frying it as usual. And to that person we say, "thank you." We are forever in your debt.


Breakfast is often considered the most important meal of the day, and while opting for a nutritious dish is probably the healthiest option, why not be a little adventurous and try out one of these fattening breakfast recipes?

While deep fried foods and stacked sandwiches are often the types of dishes that people would eat at lunch or dinnertime, these fattening breakfast recipes are taking morning meals to the next level, by providing individuals with dishes that feature high calories and over-the-top ingredients. If you're not too concerned about your diet or exactly how many calories you might be ingesting, then why not go all out and start the day off with a scrumptiously fattening meal?

From delectable pancake pizzas to towering breakfast sandwiches, these fattening breakfast recipes will definitely have you feeling stuffed and satisfied with all the sweet and savory ingredients.


Watch the video: Rainbow Cookie Pops MashUp


Comments:

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