Rainbow Cupcakes!

Rainbow cupcakes!  These are fun and easy to make if you follow a couple of helpful hints!  REALLY!  They look like a mess, but trust me, if I can do this so can anyone!

First: Use a white cake mix, any type will do, but be sure to not add the egg yolks, egg whites only, we're going for bright, vibrant color here.

Second:  

Have on hand 6 small (sandwich size) Ziplock bags..you will mix your batter and colors in these.

OK....Mix your batter according to the directions on the box.  (these are far from gourmet..if you prefer a homemade from scratch recipe, wellthen rock and roll.)...the kids were fine with the box recipe.

Divide, (we just eyeballed it)...your batter into 6 somewhat equal parts and put them into your Ziplock bags. 

Here's your color recipe:

RAINBOW COLOR	DROPS OF FOOD COLORING
Purple	9 red and 6 blue drops
Blue	12 drops
Green	12 drops
Yellow	12 drops
Orange	12 yellow and 4 red drops
Red	18 drops

Add to each ziplock bag and squish with your hands....don't worry, this doesn't effect the batter at all,  I was worried, but it didn't.

Using your scissors, cut a wee corner out of each Ziplock bag.

Squeeze just enough batter to cover the bottoms of your lined cupcake pan....keep adding layers until you have used each color, in rainbow order....be careful not to overfill your cupcakes, as I did a few times...be very gentle here, don't disturb the batter at allll...you will end up with mud cupcakes, not rainbow cupcakes, and that would be tragic.

Bake according to package directions....voila. 

Frost with your choice of frosting, we chose vanilla with sprinkles and they turned out darling.

Have fun with this!  We sure did,  We'll be making these again for sure!

Namaste.

Karen

Paleo Friendly Baked Eggs in Avacado Halves

These are heavenly.  

While baking, the shells of the avocados take on a smokey flavor and enhance the entire dish.  JUST delicious.

So here's how:

Preheat oven to 325 degrees.

Halve your avocado, sprinkle inside with a bit of extra virgin olive oil, some cracked sea salt and some thyme.

Crack your (preferably organic) egg, discarding about half of the white, into the cavities.

Sprinkle top with a tad more extra virgin olive oil, more thyme, and a bit more sea salt.

Bake for about 10 minutes, checking your eggs every few minutes after that, and when they are done to your liking, remove from the oven.

Here's the hard part:  Let them cool a bit so that the flavors can continue to meld just a little.

Then, enjoy.  I like to have a piece of fruit alongside, these are savory and salty and smoky and just amazing!  

I hope you love these as much as I do.  Zero preservatives, zero high fructose corn syrup, no artificial anything, just simple, delicious, whole foods.
ava