Pink Powder Puff Crunch Mix Recipes

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GLUTEN-FREE PINK POWDER PUFF CRUNCH



Gluten-Free Pink Powder Puff Crunch image

Strawberry-flavored gelatin is the secret ingredient that makes this crunchy fun snack sparkly pink and flavorful.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 24

Number Of Ingredients 6

9 cups Rice Chex™ cereal
1 1/2 cups semisweet chocolate chips
1/3 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 box (8-serving size) strawberry-flavored gelatin

Steps:

  • Measure cereal into large bowl.
  • In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 15 to 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
  • In 2-gallon large food-storage plastic bag, mix powdered sugar and gelatin. Add cereal mixture. Seal bag and shake until well coated. Spread on waxed paper; cool about 15 minutes. Store in airtight container.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 17 g, TransFat 0 g

PINK FLUFF



Pink Fluff image

My mother has been making this form of ambrosia salad for years. To make blue fluff, substitute Blue Raspberry or Berry Blue Jell-O for the raspberry gelatin.

Provided by THEATREGIRL

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time P1DT15m

Yield 6

Number Of Ingredients 5

1 (16 ounce) package cottage cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (12 ounce) can cherry pie filling
1 (3 ounce) package raspberry flavored Jell-O® mix

Steps:

  • In a large bowl, stir together the cottage cheese, whipped topping, pineapple and cherry pie filling. Pour gelatin over the mixture and blend well. Divide into serving bowls and chill several hours, or overnight.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 49.1 g, Cholesterol 11.2 mg, Fat 9.7 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 8.4 g, Sodium 364.1 mg, Sugar 26.6 g

PINK POWDER PUFF CHEX CRUNCH



Pink Powder Puff Chex Crunch image

A sweet and easy treat from the Chex website. It would also be very pretty made with white chocolate

Provided by Molly53

Categories     Candy

Time 10m

Yield 24 serving(s)

Number Of Ingredients 6

9 cups Rice Chex
1 1/2 cups semi-sweet chocolate chips
1/4 cup margarine or 1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 (3 ounce) package strawberry gelatin

Steps:

  • Measure cereal into large bowl; set aside.
  • Microwave chocolate chips and margarine in small microwavable bowl uncovered on High 1 minute; stir.
  • Microwave 30 seconds longer or until mixture can be stirred smooth.
  • Stir in vanilla.
  • Pour over cereal in bowl, stirring until evenly coated.
  • Mix powdered sugar and gelatin in large plastic food-storage bag; add cereal mixture.
  • Seal bag; shake until well coated.
  • Spread on waxed paper to cool.
  • Store in airtight container.

PINK POWDER PUFF CRUNCH MIX



Pink Powder Puff Crunch Mix image

Like a crunchy chocolate covered strawberry, raspberry or cherry! YUM!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Other Snacks

Number Of Ingredients 7

4 1/2 cup(s) rice chex cereal
4 1/2 cup(s) corn chex cereal
1 1/2 cup(s) semi-sweet chocolate chips
1/3 cup(s) butter
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) confectioners' sugar
1 lg box(es) strawberry, raspberry or cherry jell-o (8 serving size)

Steps:

  • Measure cereal into extra large bowl.
  • In 1 qt microwavable bowl, microwave chocolate chips & butter uncovered on High 1 minute. Stir; microwave 15 - 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
  • In 2 gallon large food storage plastic bag, mix powdered sugar & gelatin.
  • Add cereal mixture. Seal bag & shake until well coated. Spread on waxed paper; cool about 15 minutes. Store in airtight container.

PINK CROQUEMBOUCHE



Pink Croquembouche image

French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with strawberry buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 50 to 75

Number Of Ingredients 18

1 stick (1/2 cup) unsalted butter
1/2 teaspoon kosher salt
1 teaspoon sugar
1 1/4 cups unbleached all-purpose or bread flour
4 large eggs, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
3/4 cup sugar
1 cup unbleached all-purpose flour
1 pinch kosher salt
Pink gel food color
6 large egg whites
1 1/2 cups sugar
1 pinch kosher salt
4 sticks (2 cups) unsalted butter, room temperature, cut into pieces
1/3 cup seedless strawberry jam
1 pint fresh strawberries, very finely chopped and patted dry
1 cup sugar
Pink macarons and meringue kisses, for garnish

Steps:

  • Pate a Choux:Preheat oven to 450 degrees with rack in bottom third. Line three rimmed baking sheets with parchment. In a medium saucepan, combine butter, sugar, salt, and 1 cup water over medium heat; bring to a boil. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on bottom, about 3 minutes.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, 1 1/2 to 2 minutes. With mixer on low, add eggs, one at a time, beating until each is fully incorporated and a soft peak forms when you touch dough with your finger.
  • Transfer about half the dough to a large pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Pipe into rounds, about 1 1/4 inches in diameter, onto prepared sheets, spacing about 2 inches apart. Smooth peaks with a wet finger, rounding tops to ensure even rising. Repeat with remaining half of dough. Place baking sheets in freezer while you repeat with remaining dough and make craquelin topping.
  • Craquelin Topping:In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy, about 4 minutes. Beat in flour and salt. Add pink food color, a drop at a time, until desired color is reached. Roll out topping between two sheets of parchment to an 1/8-inch thickness. Transfer to a baking sheet and freeze 30 minutes.
  • Using a 1-inch round cutter, cut out 72 rounds of craquelin dough and place one on top of each puff. Return to freezer.
  • Transfer one baking sheet of puffs to oven; reduce oven temperature to 350 degrees. Bake until bottoms are golden brown and tops are crackled and crisp but not browned, 25 to 30 minutes. Repeat process with remaining baking sheets. (For crispier puffs, remove from oven after baking and use a small paring knife to create a small slit in the base of each puff. Turn off oven; return puffs to oven until crisp, 5 to 8 minutes. Let cool completely.)
  • Strawberry Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
  • Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, beat until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and glossy and bottom of bowl is cool to the touch, about 10 minutes. Reduce speed to medium-low and beat in butter, a few tablespoons at a time, until combined. Scrape down sides of bowl and continue beating until completely smooth. Beat in jam. Remove bowl from mixer and fold in chopped strawberries. Transfer to a pastry bag fitted with a coupler and a filling tip (such as Wilton #230).
  • Insert pastry-bag tip into base of each puff; fill. Return filled puffs to baking sheets in a single layer as you work.
  • Caramel:Prepare an ice-water bath. In a small saucepan over medium heat, bring sugar and 1/4 cup water to a boil, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until sugar dissolves, about 5 minutes. Increase heat to high and cook, swirling pan gently to color evenly, until caramel is light amber, about 5 minutes. Remove from heat and dip bottom of pan in ice-water bath for a few seconds to stop the cooking. Use immediately.
  • Working quickly, dip bottom of each filled puff in caramel (be very careful not to burn your fingers) and adhere puffs closely together in circular pattern, working upwards from the base to top of croquembouche mold.
  • Use macarons and meringue kisses to fill in spaces between puffs, as needed.

SWEET AND CRUNCHY POPCORN SNACK MIX



Sweet and Crunchy Popcorn Snack Mix image

This sweet and crunchy snack not only tastes great but looks so appealing that when I serve it at tailgating parties, passers-by stop and ask for the recipe.

Provided by JVAND

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 50m

Yield 20

Number Of Ingredients 12

waxed paper
2 cups crispy corn and rice cereal (such as Crispix®)
2 cups honey graham cereal (such as Golden Grahams®)
2 cups peanut butter corn puff cereal (such as Reese's Puffs®)
2 cups popped popcorn, or more to taste
8 ounces candy-coated milk chocolate pieces (such as M&M's®)
1 cup salted peanuts
½ cup butter
2 tablespoons all-purpose flour
1 cup brown sugar
½ cup corn syrup
½ cup peanut butter

Steps:

  • Line a large baking sheet with waxed paper.
  • Combine crispy corn and rice cereal, honey graham cereal, peanut butter corn puff cereal, popcorn, chocolate pieces, and peanuts in a large bowl.
  • Melt butter in a large saucepan over medium heat; whisk in flour until smooth, 2 to 3 minutes. Add brown sugar and corn syrup; bring to a boil, stirring occasionally, until sugar is dissolved, about 1 minute. Stir peanut butter into sugar mixture until creamy, about 3 minutes; pour over cereal mixture and gently toss until coated.
  • Spread cereal mixture over prepared baking sheet and allow to cool, about 30 minutes. Once cooled, break mixture into chunks and store in an airtight container.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 37.3 g, Cholesterol 13.8 mg, Fat 14.9 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 5.7 g, Sodium 228.4 mg, Sugar 23.8 g

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