POLKA-DOT MACAROONS
Macaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. -Janice Lass, Dorr, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts : Calories 99 calories, Fat 5g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
POLKA-DOT PETITS FOURS
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 16
Number Of Ingredients 15
Steps:
- Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
- Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
- Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
- Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
- Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
- Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
- Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
- Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.
POLKA DOT SMASH CAKE
Encourage your budding artist to create a messy masterpiece with this two-layered, three-inch round smash cake. You'll love watching your little one try to pick out the red confetti polka dots from the turquoise-frosted cake, resulting in swirls of color. Add a little matching red candle and your baby won't be able to resist!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 20
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
- Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
- Stir together 2 tablespoons frosting and red food color to deep red color. Spoon frosting into decorating bag fitted with small round tip; set aside. In small bowl, mix remaining frosting and teal food color to desired color. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake, cut side up, on plate. Spread cut side with teal frosting. Top with remaining round cake, cut side down.
- Spoon remaining teal frosting into decorating bag fitted with large round tip. Frost sides of cake with long stripes of frosting from the base of cake to top. Frost top of cake, and smooth with spatula. Pipe deep red frosting dots on side of cake. Use remaining frosting to frost cupcakes.
Nutrition Facts : ServingSize 1 Serving
POLKA DOT SAUSAGE PANCAKES
Looking for sausage pancakes made using Original Bisquick® mix? Then check out this dish ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Cut sausage links into 1/8-inch slices. In 10-inch skillet, cook sausage until brown; drain and set aside.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended.
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- For each pancake, place about 10 sausage slices randomly within a 3-inch circle on hot griddle. Pour slightly less than 1/4 cup batter over sausage slices. Cook until edges are dry. Turn; cook other sides until golden brown.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 1 1/2 g
More about "polka dot sandwich recipes"
POLKA-DOT SANDWICHES RECIPE FROM H-E-B
From heb.com
Servings 1Total Time 5 minsCategory Appetizer or SnackCalories 350 per serving
UNLOCKING THE SECRET TO THE BEST TOAST AND SANDWICHES | POLKA …
From chocolateboxcottage.tv
Category BreadTotal Time 3 hrs
VANILLA POLKA DOTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
POLKA DOT CHIPPERS | VERY BEST BAKING
From verybestbaking.com
HOW TO MAKE A SALTY SANDWICH IN POKéMON SCARLET AND ... - DOT …
From dotesports.com
KITCHEN SIMMER: POLKA DOT CAKE
From kitchensimmer.com
POLKA DOT SQUARES — BEYOND THE KITCHEN DOOR
From beyondthekitchendoor.com
POLKA DOT SHORTBREAD RECIPE - SERIOUS EATS
From seriouseats.com
SUPER FUN POLKA DOT FOOD - THE DAILY MEAL
From thedailymeal.com
POLKA DOT SANDWICH - FAMILY EGUIDE
From familyeguide.com
DELI-STYLE POLKA DOT BREAD WITH YOUR ANKARSRUM MIXER
From chocolateboxcottage.tv
POLKA DOT PASTA | TASTEMADE
From tastemade.com
POLKA DOT CAKE WITH MERINGUE KISSES - TARA TEASPOON
From tarateaspoon.com
UNLOCKING THE SECRET TO THE BEST TOAST AND …
From youtube.com
POLKA DOT MACAROONS | | A PINCH OF JOY
From apinchofjoy.com
POLKA DOT MEATLOAF RECIPE - PILLSBURY.COM
From pillsbury.com
PATRIOTIC ICE CREAM SANDWICHES - PINK POLKA DOT CREATIONS
From pinkpolkadotcreations.com
PEANUT BUTTER POLKA DOT BARS RECIPE | HERSHEYLAND
From hersheyland.com
DELICIOUS POLKA DOTTED SANDWICH #RECIPE #SHORTS #SANDWICH #SNACK
From youtube.com
TODAY: GESINE BULLOCK-PRADO POLKA-DOT CHEESECAKE SANDWICH BARS …
From recapo.com
You'll also love