Look at these cupcakes! Aren’t they adorable? Perfect for a St. Patrick’s Day celebration or special occasion.

You can use your favorite confetti cupcake recipe (I used the one from Sally’s Baking Addiction, link below) and then substitute Lucky Charm cereal milk for the whole milk, using same measurements. To create the cereal milk, place 3 cups of cereal in a bowl and cover with 2 cups of milk. Place a bowl or plate over the top of the cereal, so it is all pressed underneath into the milk. Let is sit and steep for 45 minutes.

NOTE: You can just use your favorite cupcake recipe as is – I just thought this would be fun to try the cereal milk. You could get by with 1 1/2 cups of milk and 1 cup of cereal.

Strain the cereal out of the milk – now you have cereal milk. Use it to replace the milk in your cupcake recipe.

When you use rainbow sprinkles mix them very gently to just combine into the batter.

Only fill the cupcake liners 2/3 full when making sprinkle cupcakes, they tend to overflow easily…less is more.

Bake until a toothpick inserted in the middle comes out clean. Let cool completely.

Mix up your favorite buttercream or cream cheese icing. I made a cream cheese icing with 1/2 cup softened butter, 8 oz softened cream cheese, 4 cups powdered sugar, 1 tablespoon of the cereal milk (or regular milk) and 2 teaspoons of vanilla. Combine these and mix until creams – 2-4 minutes. Add more powdered sugar or milk, as needed. Place in piping bag. I used Ateco 849 piping tip. Frost the cupcakes, a few at a time.

I used finely chopped Lucky Charm marshmallows and edible gold leaf flakes to decorate the cupcakes. I sprinkled on the Lucky Charm bits and used a pair of tweezers to apply the gold leaf. This would be fun on birthday party cupcakes.

You can find the edible gold leaf on the Amazon site:

https://www.amazon.com/gp/product/B07P9V6XWX/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

It took me a little while to apply the gold leaf, so I just frosted about 3 cupcakes at a time, so the frosting didn’t have a chance to dry out before I topped them with the cereal and gold leaf.

They just look happy and ready to party!

Fun to St. Patrick’s Day or birthday parties!

YUM!

I made some mini-cupcakes with the remaining batter.

Added some color to them too! Have fun with sprinkles and gold leaf!

For the recipe and instructions on how to make the Confetti Sprinkle Cupcakes, click on the link below:

https://sallysbakingaddiction.com/confetti-cupcakes/

These were inspired by the Lucky Charm Cereal Milk Confetti Cupcakes on this site:

https://www.howsweeteats.com/2018/03/lucky-charms-cupcakes/

When I was little, I remember my Grandma Davitt making this Christmas jello salad. It is so pretty – and it has a delicious cream cheese, whipped cream and pineapple middle layer that I love! I call it a salad, but for some reason (maybe the whipped cream and cream cheese layer) my kids say it really is a dessert! Whatever you call it, it is always fun to serve at Christmas because then I remember Grandma and Grandpa Davitt and all the fun times we had at their house.

It does take some time to make because you have to let each layer set before adding the next one. Start by dissolving lime jello in hot water, add pineapple juice. Pour into a 9 x 13 clear dish. Refrigerate until set.

Dissolve lemon jello in hot water. Add slowly into softened cream cheese. Fold in whipped cream and gently stir in pineapple. Layer on top of lime jello and refrigerate until set.

Dissolve strawberry jello in hot water, add cold water and stir. Slowly pour on top of lemon layer. Cover and refrigerate until set.

So pretty! Tastes extra good because I remember Grandma Davitt serving this – traditions make the holidays extra special.

Print Recipe

Grandma Davitt’s Christmas Jello Salad

This is a tradition at our Christmas dinner table!

Prep Time30 minutes mins

Chill Time to Set Jello6 hours hrs

Course: Dessert, Salad

Cuisine: American

Keyword: Christmas, Jello, Pineapple

Servings: 15

Ingredients

• 1 package lime jello
• 1 cup hot water
• 1 cup pineapple juice
• 1 package lemon jello
• 1 3/4 cup hot water
• 2 cups miniature marshmallows
• 8 ounces cream cheese, softened
• 1 cup whipping cream
• 1 large can crushed pineapple, drained, save juice
• 2 packages strawberry jello*
• 2 cups hot water
• 1 1/2 cups water

Instructions

• Dissolve lime jello in 1 cup hot water. Add 1 cup pineapple juice (from drained pineapple – if there is not enough juice, add hot water to equal 1 cup). Pour into clear 9 x 13 glass dish. Refrigerate until set.
• Dissolve lemon jello in 1 3/4 cup hot water. Stir in 2 cups marshmallows and mix to dissolve marshmallows (can carefully use whisk). Let cool. In a separate bowl, whip 1 cup of cream and store in the refrigerator until needed. In another bowl, gently mix cream cheese. Slowly mix in the marshmallow mixture with a mixer on low until well blended. Fold in the whipped cream. Add as much of the drained pineapple as you like. Mix. Layer on top of the set lime jello and return to the refrigerator so this layer can set.
• Dissolve 2 boxes of strawberry jello in 2 cups of hot water. Add 1 1/2 cups of cold water. Slowly pour over set lemon layer. Refrigerate until set.
• Cut into squares and serve. We called it a salad, but my kids call it a dessert – but it is delicious!

Notes

*Original recipe just called for 1 box of strawberry jello for the top layer, but depending on your dish, this may be too thin a layer.  You can also use your favorite red jello.

Gingerbread cookies are just so cute! They are a fun holiday tradition and they taste just like a Christmas cookie should taste! Plus the aroma of the wonderful warm spices will make your kitchen smell like a bakery. They are also fun and easy to decorate.

We have made gingerbread cookies for years, but this year I decided to try a new recipe. Sally’s Baking Blog recently posted a recipe for Gingerbread Cookies – and her recipes are always AMAZING – so as expected – they were perfectly spiced and the best gingerbread cookies I have ever made. They have a full tablespoon of cinnamon and ginger, which I thought might be too much – but the cookies were perfectly spiced. Plus they also have brown sugar, molasses, allspice and cloves to add to that deliciousness. YUM!

My icing was a bit too thin, but you can see the possibilities are endless….or you can just sprinkle the cookies with a bit of sanding sugar before you bake them, then you don’t have to decorate them. Mini M&Ms and little red hots always look cute.

Just for fun, I made several different sizes. Bigger ones certainly easier to decorate.

So cute on a cookie tray! Bake up your favorites and share with your friends and family. Happy Holidays!!!!

For the recipe and more photos for these gingerbread cookies, click on the link below:

https://sallysbakingaddiction.com/best-gingerbread-cookies/

If you prefer a more delicate flavored gingerbread cookie, this Honey Gingerbread is one our family has included in our holiday baking for about 30 years.