Celebrate July 4th with a baker’s dozen

Happy Independence Day!

The Fourth of July is more than just a day off from work, it’s the day when the thirteen American colonies became the United States of America, and were no longer part of the British Empire. Though this was back in 1776, we continue to celebrate America’s birthday to this day –– happy birthday America!

You’re sure to attend celebrations this Tuesday and the best way to show your stars and stripes is by attending a party bearing a baker’s dozen. Look, that suggestion may seem to come out of left field, but there’s actually a totally reasonable explanation for this: a set of thirteen represents the original thirteen colonies.

To literally show your stars and stripes, deck out your baker’s dozen in red, white, and blue –– don’t forget the sprinkles!

Please enjoy these fun and tasty recipes below:

RED, WHITE, AND BLUE CUPCAKE CONES

http://www.smartschoolhouse.com/

What you’ll need:

Ice cream cones
White cake mix with blue food coloring or pre-made blue cake mix
Buttercream frosting

What you’ll do:

Bake the cake mix according to the box. If you’re using white cake mix then simply add some blue food coloring to the mix before baking it. When it is done, crumble it up and stuff it into the ice cream cone.

Pipe the frosting onto the top of the cones.

Add a red cherry on top and you are DONE!

Flag Cupcakes

www.bakedbree.com

What you’ll need

White cake mix
Vanilla icing
Red food coloring
Blue food coloring
Red and blue glitter gel

What you’ll do

Make 2 boxes of your favorite white cake mix. Get your batters to your desired colors. Remember though that it will bake a touch darker.

Start with the blue on the bottom, add the white layer, then cover the top with red.

Take the sparkly decorating gel and draw two blue lines and two red lines on the inside of the piping bag. Fill the bag with the white frosting. When you pipe it, it gives a cool tie-dye, effect.

Red, White and Blue Ooey Gooey Bars

http://www.thegunnysack.com/

What you’ll need:

1 white cake mix
2 eggs
½ cup oil
Blue gel food coloring
(2) 7 oz container marshmallow cream
3 tablespoons butter
6 cups mini marshmallows
Red no-tasted gel food coloring
6 cups Rice Krispies

What you’ll do:

Mix together a white cake mix, eggs, oil and blue gel food coloring. Press into a greased 9×13 pan and bake at 350 degrees for 10–13 minutes.

Remove from the oven and top with marshmallow cream. As the marshmallow cream warms it will start to spread. Carefully spread it out over the cake mix crust.

In a large bowl, melt butter in the microwave. Add mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. Add some red gel food coloring and stir until the color is even.

Mix in Rice Krispies and gently stir until well coated. Drop by large spoonfuls over the marshmallow cream layer and carefully spread out evenly. Finally, firmly press the top layer down into the marshmallow cream to really hold things together.

Cover the bars and cool completely in the fridge.

Before serving, remove the fridge and use a star shaped cookie cutter as a template for cutting out the stars.

*Bonus –– for those that love a challenge*

Pinwheel Icebox Cookies

www.justataste.com/

What you’ll need:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoonsalt
1 cup(2 sticks) unsalted butter
1 1/3 cupssugar
2large eggs
2 teaspoonsvanilla extract
Red food coloring
Blue food coloring

What you’ll do

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)

Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on “low,” add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue.

Add the final piece of dough to the stand mixer bowl, and with the mixer on “low,” add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)

Refrigerate the dough for 30 minutes then remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge.

Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.

Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.

Remove the dough logs and roll them on the counter several times so they don’t develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.

Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

Author: Maya Gilliss-Chapman