When it comes to cooking, deciding what to make is never easy – especially for busy moms & dads.
Best-selling author and Food Network star Sandra Lee is here to help!
Sandra visited Access Hollywood Live to show off some delicious sweets – and a yummy cocktail recipe – from her brand new book “Every Dish Delivers,” which showcases how to fill 365 days with fast, fresh and affordable meals!
PASTEL CUPCAKES
(MAKES: 24 cupcakes BAKE: 30 minutes)
Ingredients:
1 (18.25-ounce) package butter-recipe yellow cake mix
1 3/4 cups plus 2 tablespoons buttermilk
1 stick (1/2 cup) butter, softened
3 eggs
2 (12-ounce) cans vanilla frosting
Food coloring
1. Preheat oven to 350 degrees F.
2. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside. In a large bowl, combine cake mix, 1 3/4 cups buttermilk, butter, and eggs. Beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of bowl and beat on medium speed for 2 minutes more. Stir in chocolate chips. Spoon batter into prepared muffin cups, filling each 2/3 full.
3. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove from muffin cups and cool on wire racks.
4. In 4 small mixing bowls, place 6 ounces of frosting in each. For pastel shades, add a couple drops of yellow, blue, green, and red coloring to each. Mix well. Frost cooled cupcakes with colored frosting.
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TEENY TINY STRAWBERRY TARTLETS
Makes 12 servings (2 tarts each)
Start to Finish: 20 minutes
Ingredients:
24 mini tart shells, Clearbrook Farms® Mini Bite-Size Sweet Tart Shells
1 can (21-ounce) strawberry pie filling
2 pints whipping cream, chilled
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
12 medium fresh strawberries, trimmed and halved
24 small fresh mint leaves
1. Fill each mini tart shell with 1 to 2 tablespoons strawberry pie filling.
2. In a chilled bowl beat whipping cream, vanilla, and powdered sugar until soft peaks form. Place whipped cream in a pastry bag fitted with a star tip. Pipe on top of each tart.
3. Drizzle a little bit of the pie-filling liquid over each tart. Garnish with a strawberry half and mint leaf. Serve immediately.
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BLUSHING BUBBLY
Embellish plain, inexpensive Champagne flutes with stick-on scrapbooking pearls and roses. Tie a satin ribbon around stem.
In each flute, pour 1 ounce raspberry-flavor vodka, Smirnoff Sorbet Light Raspberry Pomegranate. Top with chilled sparkling apple-cranberry juice, Martinelli Sparkling Apple-Cranberry.
Tip: Before washing glasses, remove stick-on pearls and roses and ribbons
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