When it comes to holiday florals, one may think exclusively of the Poinsettia.  However for many of us throughout the South, we are gifted with another floral variety that is equally as festive and fabulous.  Camellias are found in many species, and those late fall/winter bloomers such as the Camellia japonica or the Sasanqua are worthy contenders for the centerpiece of your holiday dining table, or dessert table!

For a colorful twist on your typical holiday desserts try whipping up a batch of Camellia cupcakes.  Begin by baking your favorite flavor of cupcakes.  For this recipe we will be using a red velvet cake recipe.  Next pipe your cream cheese or buttercream frosting into a piping bag with a Wilton tip #104 or #123.  Once your cupcakes have completely cooled, begin piping the frosting in a rainbow shape, starting at the outer rim of the cupcake.  This curved “rainbow” of frosting will form your first petal.  Once piped, turn the cupcake and continue piping the petals from the outside edge of the cupcake, inward until a full flower has formed.  This basic process will allow you to form camellias such as the beautiful Crimson Candles, Royal Velvet, or even the stunning Grace Albritton variety.

Given the variety of colors among camellias, there are a couple of frosting techniques you can use to achieve the perfect shade for your petals.  For a deep red petal found in many Sasanquas, use a good quality gel food coloring found from Wilton or Americolor.  These types of food colorings are highly concentrated, making for a richer, more realistic hue.  If you are making a pink and white bloom similar to the Lady Vansittart camellia,  add both pink and white frosting to a single piping bag.  When piped, the two colors will swirl together, giving a beautifully variegated look.

Camellias remind me so much of my lovely mother, and the hundreds of camellias she grew and cared for through the years.  When my daughters, Molly and Madison had the idea of piping camellias on top of cupcakes, I thought it would be a wonderful way to honor their grandmother, while celebrating the natural beauty found around the South this time of year. Whether it be for your next holiday event, or just doing some holiday baking with family, this recipe, like the camellia itself, is bound to become a seasonal favorite.

Merry Christmas and Happy Holidays,

Emily Mingledorff

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Hello friends!

Mother’s day is this Sunday, and we have whipped up a fun and easy brunch menu sponsored by Kodiak Cakes.  From One Minute Muffins that are perfect for breakfast-in-bed, to an unbelievably delicious morning glory loaf, we have something everyone will love for your Mother’s Day celebration.

Happy Mother’s Day!

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Morning Glory Loaf with Kodiak Cakes

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Author www.piecrustandpixiedust.com

Ingredients

• 2 cups Kodiak Cakes All Purpose Baking Mix
• 1 cup granulated sugar
• 3 eggs
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 cup grated carrots
• 1 cup dried mixed berries
• 1 apple peeled and chopped
• 1 cup vegetable oil
• 2 tsp vanilla

Instructions

• Preheat oven to 350 degrees
• With the exception of the Kodiak Cakes Baking Mix, combine all other ingredients in a bowl.
• Slowly fold in Kodiak Cakes Mix, and gently combine to create batter.
• Place your mixture into a well greased loaf pan and bake for 25-30 minutes.  until fully baked in the center to prevent falling.

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One Minute Muffins with Kodiak Cakes

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For this recipe, we used a container of Kodiak Cakes Minute Muffin Mix.  This recipe is easy enough for older kids to prepare for the perfect Mother's Day breakfast in bed treat.

Author www.piecrustandpixiedust.com

Ingredients

• 1 container Kodiak Cakes Minute Muffin Mix
• 1/3 cup milk or water
• 1 cup cup heavy cream
• 2 tbsp. granulated sugar
• fresh berries

Instructions

• Add milk or water to Kodiak Cakes Minute Muffin Mix.
• Stir until combined.
• Either keep the contents within the Muffin Mix Container or pour into a microwave safe container of your liking.
• Microwave for one minute and fifteen seconds.

For Topping

• Whip heavy cream and two tablespoons of sugar until fully whipped.
• Top muffin with whipped cream and fresh berries.

The post Mother’s Day Brunch Recipes appeared first on Pie Crust and Pixie Dust.

Clutch your pearls, friends.  Last week, my kids and I figured out how to make macaroons out of a box of pancake mix!!  Our apologies to the macaroon purists of the world.

We recently started experimenting with a series of products from one of our beloved brand partners, Kodiak Cakes. With the help of Kodiak Cakes’ extensive line of baking mixes, we made everything from pancakes, waffles, quiche, turkey sausage pinwheels, morning glory bread, and these amazing macaroons.  Over the next week, we will be sharing many of these recipes on the blog, but wanted to share this hack of a macaroon recipe, first.

To create the macaroons, you will need a box of Kodiak Cakes “All Purpose Baking Mix,” and a few basic ingredients.  For the filling, we used almond butter, Nutella, bananas, and fresh berries for an easy and healthy twist on ganache.  Before you know it, you will have delicious macaroons that are beautiful on the outside, and packed with wholesome goodness on the inside.

If you are looking for more traditional macaroon recipe ideas, check out our additional macaroon recipes, here.  However, if you are interested in a healthy and whimsical approach to baking macaroons, then you are going to fall in love this easy macaron recipe inspired by Kodiak Cakes.  Savourer!

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Macaroons from a BOX!

Clutch your pearls, friends!  WE FIGURED OUT HOW TO MAKE MACAROONS OUT OF A BOX!!  With an all purpose baking mix from Kodiak Cakes and a few basic ingredients, we baked traditional macaroons that are beautiful on the outside, and packed with goodness on the inside.

Author www.piecrustandpixiedust.com

Ingredients

• 3/4 cup Kodiak Cakes Baking Mix
• 1 cup Confectioner's Sugar
• 2 room temperature Egg Whites
• 1/4 cup Granulated Sugar
• 1/2 teaspoon Almond Extract
• Food Coloring

Instructions

• Sift baking mix into a bowl.
• Sift confectioner's sugar into the same bowl as the baking mix.
• Set aside.
• In a stand mixer, whip two room temperature egg whites on high until fully whipped, (2-3 minutes).  
• Slowly add in granulated sugar a little bit at a time and continue to whip.
• Once whipped, add food coloring and whip until blended.
• To maintain whippiness, slow the mixer down and begin adding the baking mix/confectioner's sugar to the egg white mixture one scoop at a time. 
• Speed up the mixer one more time for around one minute.  
• Pipe macaroon batter onto a macaroon baking mat or in circles on parchment paper covered cookie sheet.  
• Allow the batter to sit for 10 minutes before placing the macaroons into the oven.  This will allow the macaroons to stabilize before baking.
• Bake for 8-10 minute.  

Filling:

• Instead of ganache, we used almond butter, Nutella, and fresh berries.

The post French Macaroons from a Box! appeared first on Pie Crust and Pixie Dust.