. 1 box vanilla/white cake mix
. 1 teaspoon baking powder
. 2 large eggs
. 1/3 cup oil
. 1/2 teaspoon vanilla extract
. 1 cup sprinkles
. Preheat oven to 350F.
. Line large baking sheet with parchment paper. Set aside.
. In a large bowl, mix together the cake mix and baking powder.
. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.
. Add the egg mixture to the cake mixture and stir to form a dough.
. Gently mix in the sprinkles.
. Drop rounded 1-inch balls of dough onto prepared baking sheet.
. Bake for 9 minutes – do not let the cookies get brown.
. Allow to cool on baking sheet for 3 minutes.
. Transfer to a wire rack to cool completely.
Rainbow Jelly Shots.
. 1 package cherry gelatin dessert
. 1 package orange gelatin dessert
. 1 package lemon gelatin dessert
. 1 package lime gelatin dessert
. 1 package berry blue gelatin dessert
. 3 3/4 cups vodka
. Whipped cream
. Rainbow sprinkles
. Plastic shot glasses
. In 5 separate bowls, add 1 cup boiling water to each packet of gelatin.
. Stir until gelatin dissolves and stir in 3/4 cup vodka to each mixture.
. Place shot glasses inside openings of muffin pan and tilt on the edges.
. Fill the glasses 1/5 of the way with gelatin.
. Place in refrigerator and allow to set for about 20-30 minutes.
. Repeat with the next color in the rainbow.
. Place back in refrigerator for another 20-30 minutes.
. Repeat until you have used all 5 colors.
. Refrigerate another additional 3 hours or overnight.
Mini Rainbow Macarons.
. 2 tablespoons softened butter
. 1/2 cup granulated sugar
. 1 1/2 cups Original Bisquick™ mix
. 1 egg
. 1/3 cup milk
. 1 teaspoon vanilla
. Red, yellow, green and blue food colors
. cream cheese, softened
. 1/4 cup butter, softened
. 1/2 teaspoon vanilla
. 1 1/4 cups powdered sugar
. Heat oven to 350°F.
. Line large cookie sheets with cooking parchment paper.
. In medium bowl, beat 2 tablespoons butter with electric mixer.
. Add granulated sugar and mix on low speed until well blended.
. Add remaining cookie ingredients except food colors.
. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
. Divide batter into 5 small bowls (about 1/3 cup each).
. Stir food color into each as desired to create rainbow colors.
. Spoon batter into individual resealable food-storage plastic bags.
. Cut 1/4 inch off corner of each bag.
. Squeeze each bag of colored batter gently to make circles of dough.
. Bake 3 to 5 minutes or until tops spring back when lightly touched.
.Cool completely, about 20 minutes.
. In medium bowl, beat cream cheese.
. Add 1/4 cup butter and 1/2 teaspoon vanilla and mix on low speed.
. Gradually add powdered sugar, beating on low speed until incorporated.
. Increase speed to medium; beat about 1 minute or until smooth.
. For each macaron, spread about 1/2 teaspoon filling on bottom of cookie.