purple

Celebrate the Mardi Gras season with this festive and EASY candy. All the flavors of a King Cake, but without all the work. PLUS white chocolate.

King Cake Crack Candy

40-42 saltine crackers

unsalted butter

brown sugar

cinnamon

tsp vanilla extract

oz white chocolate chips + more for drizzling

Green decorative sugar

sugar

Purple decorative sugar

Preheat oven to 375 degrees F. Line a...

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray.

Place saltine crackers side by side on the...

Place saltine crackers side by side on the parchment paper. Set aside.

Combine butter, brown sugar, and cinnamon in a...

Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Pour the mixture evenly over the crackers. Use...

Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes.

Remove from oven. Top with 12 oz white...

Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers.

Decorate the top with green, yellow and purple...

Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes.

Break into pieces, removing from the paper. Store...

Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

How to Make Purple Sweet Potato Steamed Buns (Healthy Vegan Recipe!)

bread flour ((480

instant yeast

granulated sugar (, read notes** for substitutes)

salt

tsp baking powder

purple sweet potato ((285 g), about 2 medium cooked sweet potatoes***)

water

Tbsp apple cider vinegar potatoes

olive oil

500 g PURPLE SWEET POTATO FILLING

Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer.

Stir in the apple cider vinegar to the water, and add to the dry ingredients - along with the mashed purple sweet potatoes.

Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.

Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the sweet potatoes, as well as the humidity and temperature of the kitchen.

Remove the finished dough from the mixer bowl and place in a lightly greased bowl.

Cover and let rise until doubled, about 60-90 minutes****

When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.

Wrap the dough pieces around the prepared filling, and place them on a piece of parchment square, or a sheet of steamer paper.

Cover and let rise for 20-30 minutes.

Meanwhile, boil water and prepare the steamer

Transfer the buns to the steaming pan and steam the buns for 15 minutes

Enjoy!

Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day.  For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.

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