Polka Dots Recipes

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POLKA-DOT MACAROONS



Polka-Dot Macaroons image

Macaroons studded with M&M's are easy to mix up in a hurry. That's good, because believe me, they never last long. -Janice Lass, Dorr, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

5 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1-1/2 cups M&M's minis

Steps:

  • Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 99 calories, Fat 5g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

POLKA-DOT COOKIES



Polka-Dot Cookies image

"While living in Florida, I found this cookie recipe in a book on cooking with oranges," writes Mary Ann Rafalski of North Huntingdon, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoons orange juice concentrate
1 tablespoon grated orange zest
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
CHOCOLATE FROSTING:
1/4 cup semisweet chocolate chips, melted
1-1/2 teaspoons butter, melted
1 tablespoon whole milk
1/2 cup confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, concentrate and orange zest. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. , Place 2 in. apart on greased baking sheets. Bake at 350° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. , Combine all the frosting ingredients until smooth. Place in a heavy-duty resealable plastic bag; cut a small hole in corner of bag. Pipe polka dots on cookies.

Nutrition Facts : Calories 114 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 90mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

SPRING POLKA DOT CUPCAKES



Spring Polka Dot Cupcakes image

Dot the day with deliciously simple and colorful cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ orange-flavored gelatin
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Yellow, red and blue food colors
1/3 cup white baking chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
  • Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 28 g, TransFat 0 g

GIANT POLKA DOT COOKIES



Giant Polka Dot Cookies image

Appeal to kids of all ages with super-size and super-yummy cookies chock-full of colorful M&M's™ chocolate candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 28

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 cup shortening
2 teaspoons vanilla
2 eggs
3 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups M&M's® chocolate candies

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Stir in candies.
  • Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
  • Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Fat 3, Fiber 0 g, ServingSize 1 Cookie, TransFat 1 1/2 g

POLKA-DOT PETITS FOURS



Polka-Dot Petits Fours image

These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 16

Number Of Ingredients 15

6 tablespoons unsalted butter, melted, plus more for pans
2 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 1/4 cups sugar
1/4 teaspoon table salt
4 large whole eggs, plus 8 large egg yolks
2 teaspoons pure vanilla extract
Grated zest of 1 orange
2 tablespoons unsalted butter
5 cups confectioners' sugar, sifted
1/4 cup milk, plus more for thinning
1/4 cup fresh orange juice, strained
1/4 cup plus 1 tablespoon meringue powder
1 pound confectioners' sugar
Lavender gel, paste, or liquid food coloring
1 cup orange marmalade, warmed, strained

Steps:

  • Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
  • Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
  • Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
  • Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
  • Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
  • Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
  • Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
  • Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.

POLKA DOT QUICK BREAD



Polka Dot Quick Bread image

I adopted this recipe from Recipezaar, and I'm very proud to be it's new owner. I made a few changes from the original recipe and I think my version is perfect! This quick bread is great for breakfast on the go or as a late night snack with a glass of milk. I plan on making these next Christmas for gifts!

Provided by Kim D.

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups cranberries, fresh
3/4 cup milk
1 large egg
1/4 cup butter, melted, cooled
1/4 cup orange juice
2 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, shredded
1/2 cup walnuts, coarsley chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside.
  • Coarsley chop the cranberries and set aside in a small bowl.
  • In a medium bowl, combine the milk, egg, melted butter (cooled), and orange juice with a whisk; set aside.
  • Sift the flour, sugar, baking powder, and salt into a large bowl.
  • Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries.
  • Add the milk mixture to the flour mixture and stir until just moistened.
  • Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes, then remove from the pan. (It is important to let it cool, otherwise the bread might stick as you turn it out!)
  • Cool to room temperature on the wire rack before slicing.

Nutrition Facts : Calories 376.8, Fat 14.7, SaturatedFat 6.3, Cholesterol 52.3, Sodium 387.5, Carbohydrate 55.2, Fiber 2.5, Sugar 26.9, Protein 7.8

POLKA DOT COOKIES



Polka Dot Cookies image

Chocolate cookies with green chips of polka dots. These are sinfully delicious and rich. The recipe was printed on a package of green mint chips that I purchased.

Provided by PaulaG

Categories     Drop Cookies

Time 45m

Yield 48 cookies

Number Of Ingredients 9

2 cups semi-sweet chocolate chips
1/2 cup butter
1 1/2 cups all-purpose flour, unsifted
1/2 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/2 cup sugar
2 teaspoons vanilla
2 cups green mint chips

Steps:

  • Preheat oven to 350 degrees.
  • In the top of a double boiler over low heat, melt the semisweet chips and butter, stirring until smooth.
  • Set aside to cool.
  • In a small bowl combine the flour, baking soda and salt; set aside.
  • In a large mixing bowl, beat the eggs, sugar and vanilla until light.
  • Blend in the melted chocolate and then dry ingredients.
  • Stir in the green mint chips and chill for 10 to 15 minutes or until stiff.
  • Drop by well rounded teaspoonfuls onto parchment lined cookie sheets.
  • Bake 8 to 10 minutes; cookies will be soft in center but will firm as they cool.

Nutrition Facts : Calories 77.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 16.7, Sodium 41.4, Carbohydrate 9.6, Fiber 0.5, Sugar 5.9, Protein 1.1

POLKA DOTS



Polka Dots image

I also use cake mixes with chocolate chips or M and M's. My personal favorite is to use Spice Cake mix (sans chips), then sprinkle cinnamon-sugar on cookies prior to baking.

Provided by ShanaLee

Categories     Drop Cookies

Yield 18

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
⅓ cup vegetable oil
2 eggs
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In large bowl, combine brownie mix, oil and eggs. By hand, stir until well-blended. Stir in chips.
  • Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
  • Bake in heated oven for 8-12 minutes or until set. Cool 1 minute; remove from baking sheets.

Nutrition Facts : Calories 234 calories, Carbohydrate 29.3 g, Cholesterol 22.8 mg, Fat 12.7 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 111.7 mg, Sugar 5.7 g

POLKA DOTS



Polka Dots image

I also use cake mixes with chocolate chips or M and M's. My personal favorite is to use Spice Cake mix (sans chips), then sprinkle cinnamon-sugar on cookies prior to baking.

Provided by ShanaLee

Categories     Drop Cookies

Yield 18

Number Of Ingredients 4

1 (19.8 ounce) package brownie mix
⅓ cup vegetable oil
2 eggs
1 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In large bowl, combine brownie mix, oil and eggs. By hand, stir until well-blended. Stir in chips.
  • Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
  • Bake in heated oven for 8-12 minutes or until set. Cool 1 minute; remove from baking sheets.

Nutrition Facts : Calories 234 calories, Carbohydrate 29.3 g, Cholesterol 22.8 mg, Fat 12.7 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 111.7 mg, Sugar 5.7 g

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