food coloring

Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you&#039;ve ever had.

Italian Rainbow Cookies

Nonstick cooking spray

sugar

almond paste

unsalted butter,

eggs, separated

milk

almond extract

all-purpose flour

red food coloring

green food coloring

raspberry jam, divided

chocolate chips, melted

The Ultimate Italian Rainbow Cookie Recipe

Less-crumbly, less-junk, and more fun, this homemade playdough recipe can be made in less than 10 minutes!

Easy Homemade Playdough

water

cream of tartar

salt

vegetable oil

Mix together all the ingredients in a 2-quart saucepan.

Continue stirring until the mixture is thickened and begins to gather around the spoon.

Remove the dough onto wax paper or a plate to cool.

Thank you for the recipe. Very easy to make, I made 3 different colours yesterday with my little ones (they are 4 and 17 months) and they loved helping preparing and playing with it. The only thing that I would do differently would be making only one colour at a time because after 10 minutes of them playing it all became one thing 😂

This is really the best play dough recipe I've ever tried. It's the perfect texture and truly lasts ages. I've made it for my preschool students several times and it's their favorite toy in the classroom! Thank you!

Tried to 1/2 the recipe so I could make more colors but playdoh all stuck in the pot so I’d have to wash the pot in between batches. Was not easy to wash and not easy with my 2.5 yo trying to help. I like the idea of mixing the color in with the water but I will forever more be just making one color or micing the color in after the fact. Maybe you use a non-stick pot? I don’t own those....

Perfect recipe, thank you so much for sharing! My 13 year old special needs son is actually enjoying finally being able to play with Play-Doh. The store-bought play dough is always too hard and he gets frustrated.

I LOVE this recipe, have made it a few times now and its the best ever!

thanks a lot for sharing. this was much needed. very easy recipe.

I first found this recipe at least 7 years ago and made it as a gift for my niece - so easy and budget friendly. Then I’ve made it off and on over the years but haven’t made it in at least a year maybe two and I forgot how EASY it was. Literally all ingredients you would have in the cabinet (well maybe not cream of tartar but I did this time 😂) Just whipped up a double batch for my 2 &amp; 4 year old and now they are playing quietly so I can get stuff done. So THANK YOU!

Awesome recipe! Just made it and it was so easy and turned out great. Tried another recipe from somewhere else first and had to toss that one. Thank you!

Initially it turned out great!! But I have made two separate batches following the exact instructions and both stink to high heaven after a day in a zip bag both at room temp and in the refrigerator. I really want to make this work! It seems like no one else in the comments has had this problem. Does anyone have suggestions???

This is exactly what I need for my son. You are very kind to add every little detail information.
I'll subscribe to get more ideas!

homemade but in terms of appearance as with those sold in food stores,

I really like this creativity, very inspiring

Made it tonight and it’s great!  Excited to have the kids play with it.  Wondering…do you feel like this is “low mess”, enough that you’d let kids have it on a road trip??  😅  With a tray, feel like it would be a hit.

Worked perfectly from the first try! 
I'm the person which never gets the recipe rights from the the first attempt! And yet, here it is, perfect play dough with slight lavender aroma which I added for extra sensitive experience :) It's a bit softer than the original play doh but works just as well. I'm sure it's going to be a huge budget saver for us :) Thank for the recipe!

I made this today for my toddler, but forgot salt 🤦‍♀️🤦‍♀️🤦‍♀️ I almost threw it away, but when it cooled off, I was able to throw in a little bit of flour and the salt, and it turned out fine.  My toddler is loving it as I type.  Probably not as great as the original recipe, but I’m glad I didn’t just throw it away.

https://content.jwplatform.com/videos/&rdquo;QpU6J1up&rdquo;.mp4

”How

Layers of almond cake are sandwiched with raspberry jam before getting coated in chocolate for the prettiest and most delicious rainbow cookies you've ever had.

Italian Rainbow Cookie Recipe

Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.

In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between 3 bowls.

Stir the red food coloring into the first bowl of batter until evenly pink colored, then stir the green color into the second bowl of batter until evenly green colored, leaving the third bowl untouched. Keeping the batters separate, evenly spread them into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Then let cool completely.

Once cooled, spread half of the jam to cover the surface of the green cake and place the undyed layer, making sure the parchment is discarded, directly on top, sandwiching the jam. Repeat this step by spreading the remaining jam on top of the undyed layer and placing the pink layer directly on top of it, discarding the parchment.

Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.

Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes. Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface. Return to the refrigerator and chill until set, 30 minutes.

Once set, trim the cake into a 7½-by-10½-inch rectangle, reserving all trim for snacking or rainbow cookie ice cream (see the recipe). Cut the cake into 1½-inch squares, then serve.

This buttercream recipe is perfect for making beautiful decorations for cakes, cupcakes, and even cookies. It works especially well for piping flowers. Give it a try and impress your friends!

Buttercream Frosting For Decorations Recipe by Tasty

unsalted butter

vanilla extract

sugar,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.

Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.

Divide the frosting and add gel food coloring as desired.

Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.

Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.

https://vid.tasty.co/output/124512/landscape_480/1549580090

Double up on delicious with Louisiana Red Velvet Cheesecake Bars. These red velvet cheesecake bars are a marriage of everyone's two favorite cakes.

Louisiana Red Velvet Cheesecake Bars

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)

butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

eggs

Tbsp. red food coloring

Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.

Bake 26 to 28 min. or until center is almost set. Cool completely.

Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

Make these Strawberry and Vanilla Pudding Shakes for Valentine's Day. Garnish the pudding shake's glasses with fresh strawberries for a fancy touch.

Strawberry and Vanilla Pudding Shakes

milk, divided

vanilla ice cream

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding, divided

strawberry ice cream

Pour 1-1/2 cups of the milk into blender container. Add vanilla ice cream and scant 1/3 cup of the dry pudding mix; cover. Blend on high speed 15 seconds or until smooth. Pour evenly into 4 (8-oz.) glasses. Freeze 30 minutes.

Pour remaining 1-1/2 cups milk into blender container. Add remaining dry pudding mix, strawberry ice cream and food coloring; cover. Blend on high speed 15 seconds or until smooth. Pour evenly over vanilla layer in each glass.

Serve with straws and a fresh strawberry garnish, if desired.

Preheat the oven to 325 F, and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment.

In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of the butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.

Remove the weights and plastic wrap. Spread half of the melted chocolate over the top of the cake and refrigerate until set, 30 minutes.

Once solid, flip the cake onto a cutting board, discarding the bottom layer of parchment, and spread the remaining melted chocolate in a even layer over the surface.

Return to the refrigerator and chill until set, 30 minutes.

Pinwheels are the star in this minty cherry poke cake.

Starlight Mint Cake

pkg. (2-layer size) white cake mix

pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

starlight mints, divided

BAKER'S White Chocolate

sour cream

thawed COOL WHIP Whipped Topping

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.

Heat oven to 350ºF. Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet. Bake 5 min. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle. Cool completely before removing from parchment. Meanwhile, repeat with remaining 11 mints.

Melt chocolate as directed on package. Blend 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.

Dip bottom of 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread cake with chocolate mixture. Unmold second cake layer; place on first layer. Frost with COOL WHIP. Refrigerate until ready to serve. Decorate with melted mints.

Turn a regular cake into something festive with these Sparkling Tree Cakes. Decorate green cake with frosting and assorted candies, cut it into triangles and insert a peppermint stick in the bottom. These Sparkling Tree Cakes will be a hit at your holiday get-together!

Sparkling Tree Cakes

pkg. (2-layer size) yellow cake mix

green gel food coloring

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

peppermint sticks (3 inch)

BAKER'S ANGEL FLAKE Coconut

BAKER'S Semi-Sweet Chocolate, chopped

dry roasted peanuts, chopped

Christmas candy

colored sugar

Prepare cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans.

Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.

Beat cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes.

Cut each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients.

Sweeten your next potluck with these rich and creamy Red Velvet-Cream Cheese Thumbprint Cookies! With a red velvet cookie base and sweet cream cheese filling, these red-velvet cream cheese thumbprint cookies are fun to make and even more fun to share.

Red Velvet-Cream Cheese Thumbprint Cookies

BAKER'S Unsweetened Chocolate, melted, cooled

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Beat cake mix, whole egg, oil, chocolate and food coloring in large bowl with mixer until blended.

Roll dough into 32 balls, using about 1 Tbsp. dough for each ball.

Place balls, 1 inch apart, on baking sheets sprayed with cooking spray. Press your thumb into center of each ball to make indentation. Bake 10 min.

Meanwhile, beat cream cheese and sugar in medium bowl with mixer until blended. Add egg yolk; mix well.

Spoon cream cheese mixture into centers of cookies, adding about 1/2 tsp. cream cheese mixture to each cookie.

Bake cookies additional 10 to 12 min or until centers are set. Cool 3 min. Remove cookies to wire racks; cool completely.

Bake a batch of PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies for your family and friends. Ready to serve quicker than a trip to a fancy bakery, these PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies are simple and scrumptious.

PHILADELPHIA Cream Cheese-Lemon Thumbprint Cookies

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened to room temperature

unsalted butter, softened to room temperature

Tbsp. lemon juice

yellow food coloring

pkg. (16.5 oz.) refrigerated sugar cookie dough

Beat together cream cheese and butter with an electric or hand mixer until light and fluffy.

Beat in powdered sugar, lemon juice, vanilla extract and yellow food coloring and mix until well incorporated.

Transfer to a large freezer bag or piping bag and refrigerate until ready to use.

Divide sugar cookie dough into 32 (1/2-oz.) portions and roll each into ball.

Place balls of dough, 3 inches apart, on baking sheets lined with parchment paper.

Press your thumb into the top of each ball to create an indentation to fill with frosting after baking.

Bake for 11 to 12 minutes until edges are lightly browned.

Cool completely on a wire rack before frosting.

Cut the corner off of your freezer bag or piping bag and top each cookie with a tablespoon of the chilled cream cheese frosting. Serve immediately.

Dazzle them with a colorful batch of Mosaic Glazed Sugar Cookies this holiday season. Made with cream cheese, these Mosaic Glazed Sugar Cookies are moist and chewy and perfect for the dessert table or cookie exchanges.

Mosaic Glazed Sugar Cookies

butter, softened

flour

baking soda

pkg. (1 lb.) powdered sugar

corn syrup

Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.

Heat oven to 375ºF. Roll dough to 1/8-inch thickness on floured surface. Cut into shapes with 3-inch cutters. Place on baking sheets sprayed with cooking spray.

Bake 10 min. or until edges are lightly browned. Cool 3 min.; remove to wire racks. Cool completely.

Meanwhile, beat powdered sugar, milk and corn syrup until blended. Spoon 3/4 of the icing into resealable plastic bag; seal bag. Spoon remaining icing into 2 resealable plastic bags; tint icing in one bag with 1/4 tsp. red food coloring, then tint remaining icing with 1/4 tsp. green food coloring.

Snip small corner from bottom of each bag. Pipe plain icing onto cookies, then pipe red and green icings into stripes on cookies. Swirl with toothpick.

Liven up any Christmas party with adorable Santa Sugar Cookies. Perfect for a kids' classroom party or an office celebration, these fun and festive Santa Sugar Cookies are a blast to decorate and even better to eat.

Santa Sugar Cookies

pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding

96 miniature candy-coated chocolate pieces (about 2 Tbsp.)

Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in dry pudding mix and egg. Gradually add flour mixture, mixing well after each addition. Divide dough into 4 pieces; shape each into ball. Flatten slightly into disks.

Roll out 1 disk into 6-inch round on lightly floured surface; cut into 8 wedges. Place wedges, 2 inches apart, on parchment-covered baking sheet. Repeat with remaining dough, using second baking sheet, if necessary.

Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Mix powdered sugar and water until blended. Pour half into separate bowl; stir in food coloring. Brush cookies with glazes and decorate with candy-coated chocolate pieces to resemble Santa faces as shown in photo.

Add a bit of whimsy to the dessert table with Watercolor Animal Cookies. Animal cutout cookies are painted with food coloring 'water colors' for a fun twist on these treats! Add Watercolor Animal Cookies to your next celebration!

Watercolor Animal Cookies

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Tbsp. meringue powder

lemon extract

assorted food colorings (1

Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in dry pudding mix and egg. Gradually add dry ingredients, mixing well after each addition. Transfer dough to lightly floured surface; mix with your hands until ingredients are well blended and come together to form smooth ball.

Divide dough into 4 pieces; roll each into ball. Flatten each slightly into disk. Roll out dough, 1 disk at a time, on lightly floured surface to 1/4-inch thickness. Cut into animal shapes, using 2- to 3-inch animal shaped cookie cutters and rerolling scraps as necessary.

Place cutouts, 2 inches apart, on parchment-covered baking sheets.

Mix powdered sugar, water and meringue powder until blended. Spoon into piping bag fitted with small round tip; use to pipe frosting around edges of cookies, then onto centers of cookies (within the piped lines) to cover completely cookies with frosting. Let stand 30 min. to 1 hour or until frosting is firm.

Add 1 tsp. lemon extract to each of 4 small bowls. Stir food coloring into extract in each bowl, tinting extract in each bowl a different color. Working with 1 color extract at a time, use a small food-safe paintbrush to paint extracts onto cookies. Let stand 10 min. or until dried.

Be the life of your next party when you show up with Banana Cookie Balls. You'll be hard-pressed to find anyone who won't enjoy our Banana Cookie Balls.

Banana Cookie Balls

vanilla wafers, finely crushed (about 2 cups)

bananas

pecans

BAKER'S Semi-Sweet Chocolate, melted

Mix cream cheese, cookie crumbs and bananas until blended.

Shape into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.

Come as close as possible to perfection with our Chocolate-Raspberry Cookie Balls recipe. Our Chocolate-Raspberry Cookie Balls are dipped and drizzled in chocolate.

Chocolate-Raspberry Cookie Balls

vanilla creme-filled chocolate sandwich cookies, finely crushed

raspberry jam

cranberries

BAKER'S White Chocolate, melted

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Feel like a millionaire in your own home when you share these Cool Mint Cookie Balls. You'll love these mint cookie balls and everyone else will too.

Cool Mint Cookie Balls

(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, finely crushed (about 4 cups)

Tbsp. chocolate sprinkles

Mix cream cheese and cookie crumbs until blended.

Shape into 40 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min. Mix melted chocolate and food coloring until blended. Dip cookie balls, 1 at a time, in chocolate; return to prepared pan. Top with sprinkles.

Enjoy chocolate cookie balls with a fruity twist with these Chocolate-Cherry Cookie Balls. Chocolate-Cherry Cookie Balls are filled with creamy, chocolatey goodness with a vibrant cherry in the middle. We would say a cherry on top is nice, but a cherry inside is even better!

Top 22 food coloring recipes from across the web

The most viewed food coloring recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Rainbow Cookies

Easy Homemade Playdough

Italian Rainbow Cookie Recipe

Buttercream Frosting For Decoration...

Louisiana Red Velvet Cheesecake Bar...

Strawberry and Vanilla Pudding Shak...

Italian Rainbow Cookie Recipe

Starlight Mint Cake

Sparkling Tree Cakes

Red Velvet-Cream Cheese Thumbprint ...

PHILADELPHIA Cream Cheese-Lemon Thu...

Mosaic Glazed Sugar Cookies

Santa Sugar Cookies

Watercolor Animal Cookies

Banana Cookie Balls

Chocolate-Raspberry Cookie Balls

Cool Mint Cookie Balls

Chocolate-Cherry Cookie Balls

Red Velvet Cookie Balls

Carrot Cake Cookie Balls

White Chocolate Red Velvet Cookies

Easy Homemade Playdough

Top 22 food coloring recipes from across the web

The most viewed food coloring recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Rainbow Cookies

Easy Homemade Playdough

Italian Rainbow Cookie Recipe

Buttercream Frosting For Decoration...

Louisiana Red Velvet Cheesecake Bar...

Strawberry and Vanilla Pudding Shak...

Italian Rainbow Cookie Recipe

Starlight Mint Cake

Sparkling Tree Cakes

Red Velvet-Cream Cheese Thumbprint ...

PHILADELPHIA Cream Cheese-Lemon Thu...

Mosaic Glazed Sugar Cookies

Santa Sugar Cookies

Watercolor Animal Cookies

Banana Cookie Balls

Chocolate-Raspberry Cookie Balls

Cool Mint Cookie Balls

Chocolate-Cherry Cookie Balls

Red Velvet Cookie Balls

Carrot Cake Cookie Balls

White Chocolate Red Velvet Cookies

Easy Homemade Playdough

The most viewed food coloring recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine