Spring Recipes five delicious recipes from • surf sweets & nut-free mom Photography by • andrew wolanik
Copyright Š 2013 by Surf SweetsŽ and Tru Sweets, LLC All rights reserved.
Designer: Jennifer Hanson Contributors: Jennifer Hanson and Jenny Kales Photographer: Andrew Wolanik
Recipe List 5 • EGG HUNT CUPCAKES 6 • RICE KRISPIE POPS 9 • LADYBUG CUPCAKES 10 • DIRTY WORM COOKIES 13 • LEMON EASTER EGG COOKIES
a little intro. here at surf sweets we are always trying new ways to incorporate our tasty organic and allergy friendly candies into recipes. for the Easter and spring season, we have partnered with Nut free mom from nutfreemom.com to bring you five delicious gluten-free and nut-free recipes for you and your family to enjoy. these recipes may feature dairy products, but can easily be swapped out for your favorite dairy-free alternative. feel free to check out all of our allergy friendly treats at www.surfsweets.com
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EGg hunt cupcakes these delicious carrot cake cupcakes are packed with flavor made complete with a layer of creamy buttercream frosting. plus a surprise ingredient makes the coconut a beautiful green! INGREDIENTS • 1 box Simply Organic® Carrot Cake mix • 1 c. grated carrots • 2 large organic eggs • 1/4 c. water • 1 c. shredded coconut • 1/2 pkg frzn spinach, thawed • Surf Sweets® Jelly Beans
IT’S ALL IN THE TASTE
Worried about spinach changing the taste of the coconut? We promise you will not taste the spinach! However, you can use the line of natural food dyes from INDIA TREE, which use vegetable colorants.
BUTTERCREAM FROSTING • 1/2 c. (1 stick) butter, softened • 1 t. GF vanilla extract • 4 c. confectioner’s sugar • 2 T. milk • Yields 3 cups
PREPARATION 1 Preheat oven to 350 degrees. 2 Place cupcake liners into cupcake pan. 3 Follow the box directions for the carrot cake, add applesauce for some added moisture and nutrients (optional). 4 Spoon batter into each cup, about 3/4 way full. 5 Bake for 10 minutes, cupcakes are done when a toothpick is clean after testing the center. 6 While the cupcakes are completely cooling, begin to prepare the frosting. 7 Completely thaw and strain the frozen spinach, keeping all of the juices separate. Add 3-4 T. of juice to coconut to dye. 8 For the frosting, beat the vegetable shortening and softened butter. Add vanilla, blend together. 9 Slowly add in confectioner’s sugar, frosting will seem dry. Then add in milk until frosting is smooth and creamy. 10 To assemble, frost each cupcake with a thick layer of buttercream frosting. Sprinkle on coconut. 11 Add Surf Sweets® Jelly Beans for final decoration. 12 Enjoy!
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rice krispie pops this recipe will keep the kids happy with a new, fun way to eat classic rice krispie treats. make it a fun family activity by having everyone pitch in with decorating!
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INGREDIENTS • 1 (10 oz.) bag of marshmallows • 3 T. butter • 6 c. GF Rice Krispies • 1 (12 oz.) GF white chocolate
TIP FROM THE KITCHEN Don’t have cake pop sticks? No worries. Alternatives could be popsicle sticks, bamboo skewers, or even plastic spoons.
• 20 cake pop sticks • Surf Sweets® candies • GF sprinkles (optional)
PREPARATION 1 Melt butter and marshmallows in large pan on low heat. 2 Slowly stir in Rice Krispies until evenly distributed. 3 Pour and press into a 9x13” pan. Let completely cool. 4 After cool enough to handle, cut into 2x4” rectangles. 5 Slide each section onto cake pop stick. 6 Melt white chocolate on double boiler until melted. 7 Dip each Rice Krispie pop into chocolate to coat halfway. 8 Gently tap on the side of bowl to shake off excess chocolate. 9 Lay on wax paper until slightly tacky to the touch. Decorate with Surf Sweets® candies and optional GF sprinkles. 10 Enjoy!
ladybug cupcakes ladybug, ladybug fly away home. you are so cute in cupcake form! these will grab everyone’s attention plus the frosting is dyed with strawberries!* * if you or your child has strawberry allergies, all-natural food dye from india tree may be used. PREPARATION 1 Preheat oven to 350 degrees. 2 Prepare Bob’s Red Mill Brownie Mix according to directions, substituting 1/2 cup of applesauce in place of 1 stick of butter. 3 Line cupcake pan with cupcake liners. 4 Spoon batter into each cup, filling 3/4 way full. 5 Bake for 18-20 minutes, cupcakes are done when a toothpick tests clean from center. 6 Let cupcakes completely cool. 7 Prepare Buttercream Frosting from page 5. 8 Strain frozen strawberries, mixing 2-3 T. of juice in to the frosting to dye it pink. 9 To assemble the cupcakes, slice off top of the cupcake, then cut in half to open for the wings. 10 Place Surf Sweets® Gummy Swirls or Jelly Beans at front for the head. Completely frost the wings and head. 11 Decorate wings with Surf Sweets® candies. 12 Place candy on top of head for antennas. 13 Enjoy!
INGREDIENTS • 1 pkg Bob’s Red Mill Brownie Mix • 1/2 c. applesauce • 1/2 stick butter, melted • 1 organic egg • 3/4 c. warm water
ANTENNAE? It may be difficult to find a nut-free and glutenfree food to use as the antennae for these cupcakes. We simply sliced dates into long slivers!
FROSTING • 1 recipe for Buttercream Frosting (pg. 5) • 1 pkg frozen strawberries • Surf Sweets® Jelly Beans and Gummy Swirls
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dirty worm cookies a new twist to everyone’s favorite of worms in dirt pudding treat. using a gluten-free chocolate wafer as a base, we pile high more chocolate and, of course, a classic gummy worm!
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INGREDIENTS • 1 pkg GF chocolate wafer cookies • 1/2 pkg GF milk chocolate • Surf Sweets® gummy worms
SPREADING THE LOVE It may be frustrating trying to top all of the wafer cookies with drippy chocolate, but try drizzling and then spreading it around with a small spoon.
PREPARATION 1 Take half of the wafers and crush them in a plastic bag for the crumb coating. 2 Melt the milk chocolate on a double broiler, low heat. 3 Spread a small amount of chocolate on each chocolate wafer, being careful not to drip off the sides. 4 Sprinkle the crushed wafer cookies on top. 5 Top with a Surf Sweets® gummy worm. 6 TIP: Dip each end of the gummy worm in chocolate for it to adhere better to the cookie. 7 Enjoy!
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lemon Easter egg cookies
our featured recipe is from jenny kales, known as the “nut-free mom” with her award-winning blog. these soft sugar cookies are topped with a lemony glaze and surf sweets ® jelly beans. INGREDIENTS LEMON GLAZE • 3/4 c. salted butter or • 1 c. confectioner’s sugar margarine, softened • 2-4 T. fresh lemon juice • 1/4 c. granulated sugar • 1 c. all-purpose flour* • 1/4 t. lemon zest (optional) • 1/2 t. GF vanilla extract *GF all-purpose flour may be substituted
THE NUT-FREE MOM
Jenny Kales is the creator of the popular blog, The Nut-Free Mom, and the author of the e-book The New Nut-Free Mom: A Crash Course in Caring for Your NutAllergic Child. Kales’ articles and essays have appeared in many outlets including The TODAY Show Moms, Chicago Parent, Allergic Living and msnbc.com.
PREPARATION 1 Preheat oven to 350 degrees. 2 Combine butter and sugar until creamy, stand mixer or hand mixer recommended. 3 Add vanilla extract, slowly stir in flour. 4 Zest lemon rind to equal 1/4 teaspoon (optional). 5 Fold in zest until well combined. 6 Using your hand, gather dough into a ball and flatten it to form a disc on a floured surface, to equal 1/4” thickness. 7 Cut out cookies using an egg-shaped cutter and place onto an ungreased cookie sheet. If the dough is too soft to handle, put back into the refrigerator until set. 8 Place cookies on sheet 2 inches apart, and bake for 7-8 minutes or until lightly golden brown. 9 For the glaze, stir in lemon juice a tablespoon a time with the confectioner’s sugar until a thin consistency is formed. 10 Let completely cool and then frost with glaze and decorate with Surf Sweets® Jelly Beans. 11 Enjoy!
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outro. THANK YOU AGAIN TO THE NUT-FREE MOM, JENNY KALES, FOR HER CONTRIBUTION TO THIS RECIPE BOOK. find US ON FACEBOOK AND TWITTER FOR PRODUCT UPDATES, GIVEAWAYS AND an amazing surf sweets community! FOOD FOR THOUGHT Surf Sweets is a proud member of 1% for the Planet. As a member, we donate a minimum of 1% of the sales from our products to a number of organizations that support environmental causes, including Climate Cycle, Healthy Child Healthy World and EcoMom Alliance.