Who doesn't love sprinkles? Whether you're putting them on ice cream, cupcakes or baking with them - everybody love sprinkles!!
The Pampered Chef knows this! For the last couple of years, The Pampered Chef has released it's own version of the popular sweet treat.
The Pampered Pantry includes: Lemon Sprinkle, Sweet Apple Sprinkle, Sweet Caramel Sprinkle, Sweet Cinnamon Sprinkle, Sweet Honey Vanilla Sprinkle - Only available in May as part of our Help Whip Cancner campaign, and Sweet Mocha Hazelnut Sprinkle!
Please go to my Web site to order or learn more: www.pamperedchef.biz/jamiewright or contact me today!
Here are just a few ideas of what you can do with our sprinkles!! (Find more recipes on the sprinkle bottles)
Tell me your favorite use for your sprinkle, in a comment, and be entered to win a bottle of sprinkles!
Happy Tuesday!
Easy Rolls
Take 1/3 cup of any sprinkle, an 8 oz. package of refrigerated crescent roll dough and 1 tbsp. melted butter.
Ingredients:
Directions:
1. Unroll crescent roll dough; pinch perforations to seal. Brush with melted butter; top with sprinkle.
2. Roll up along longest side; cut into 16 slices. Bake at 375°F for 10-12 minutes or until golden brown.
Yield: 16 servings.
© 2010 The Pampered Chef used under license.
Take any kind of Chex mix, pour melted almond bark over the top and then add sprinkles.
Lemon Sprinkle: Use it to beautifully rim mousses and cocktails, and give a fresh twist to everyday yogurt. Garnish cakes, cupcakes or ice cream for a pretty finishing touch.
Sweet Cinnamon: Wake up your morning oatmeal with just a few shakes. Heavenly on baked goods, you can also use it to garnish ice cream and yogurt.
Sweet Caramel: Sprinkle it on grilled fruit or mix it with cream cheese for your morning bagel.
Sweet Apple: Mix it with cream cheese for a delicious spread. Top off baked goods, whipped cream, hot cereal and yogurt, too.
Sweet Mocha Hazelnut: Sprinkle it on ice cream, cupcakes, even warm pancakes and waffles!
Honey Vanilla: Authentic honey flavor paired with vanilla is perfect to sprinkle on cookies, cupcakes, pancakes and even grilled fruit. Use it to rim the Pink & White Dots Martini Glasses for a special treat!
The Pampered Chef ® Double Chocolate Cinnamon Dip Recipe
3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1 tablespoon Sweet Cinnamon Sprinkle
1/4 cup plus 2 tablespoons chocolate ice cream topping
7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries
Cinnamon Crunch Chips (optional)
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker®. Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper.
3. Spread half of the dip into chilled Simple Additions® Dots Round Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
4. Prepare fruit for dipping. Place bowl onto center of Simple Additions® Large Round Platter; arrange fruit and chips, if desired, around dip.
Yield: 16 servings
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Cinnamon Crunch Chips Recipe
4 (7-inch) flour tortillas
2 tablespoons Sweet Cinnamon Sprinkle
1. Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle cinnamon sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into eight wedges; arrange in a single layer on Large Round Stone.
2. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 32 chips (16 servings)
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Sweet Cinnamon Churros with Dulce de Leche Dip Recipe
CHURROS
All-purpose flour for dusting
1/2 pkg (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
2 tbsp butter, melted, divided
4 tbsp Sweet Cinnamon Sprinkle, divided
DIP
1/4 cup heavy whipping cream
2 tsp instant coffee granules
1/2 tsp ground cinnamon
1 can dulce de leche (see Cook’s Tip)
1. For churros, preheat oven to 400°F. Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board; brush with 1 tbsp of the butter using Chef's Silicone Basting Brush. Sprinkle 2 tbsp of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.
2. Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.
3. Meanwhile, for dip, place cream into (1-cup) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.
Yield: 8 servings
Cook's Tip: Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Pineapple Turnovers with Cinnamon Ice Cream Recipe
Cinnamon Ice Cream
4 cups vanilla ice cream, softened
1 tablespoon ground cinnamon
Filling and Turnovers
1 pineapple
2 tablespoons light corn syrup
3 tablespoons sugar, divided
1 package (15 ounces) refrigerated pie crusts (2 crusts), softened according to package directions
1/2 teaspoon ground cinnamon
1. For ice cream, combine ice cream and cinnamon in Classic Batter Bowl using Small Mix ‘N Scraper®. Cover; freeze until ready to serve.
2. For filling, peel and core pineapple using Utility Knife (see Cook's Tip); finely chop using Food Chopper. Combine pineapple, corn syrup and 2 tablespoons of the sugar in (10-in.) Skillet; cook over medium-high heat 15 minutes or until pineapple is almost dry, stirring frequently with Nylon Spoon. Remove from heat.
3. Preheat oven to 425°F. Unroll pie crusts onto Cutting Board; cut each crust into 8 wedges with Pizza Cutter. Spoon about 1 tablespoon pineapple filling into center of each wedge. Bring corners together in center; fold longer corner back over itself to expose filling; place on Large Round Stone.
4. Combine remaining 1 tablespoon sugar and cinnamon in Prep Bowl; sprinkle over turnovers. Bake 18-22 minutes or until turnovers are golden brown; remove from oven. Serve warm with ice cream.
Yield: 16 servings
Cook's Tip: To peel and core a pineapple, cut off the top and bottom of the pineapple, creating a flat base. Slice off the rind by following the curve of the fruit from top to bottom. Cut the pineapple lengthwise into quarters. Stand each quarter on its end and slice downward to remove the core.
Sweet Cinnamon Sprinkle or Sweet Caramel Sprinkle can be substituted for the sugar and cinnamon mixture, if desired.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Sweet Caramel Cashews Recipe
2 tbsp Sweet Caramel Sprinkle
1 tbsp butter
1 tbsp light corn syrup
1/8 tsp salt
1 cup cashews
Additional Sweet Caramel Sprinkle
1. Combine 2 tbsp caramel sprinkle, butter, corn syrup and salt in (8-in.) Sauté Pan. Stir over medium heat until butter is melted. Add cashews and cook, stirring constantly, 5-7 minutes or until cashews are evenly browned and syrup turns a caramel color. Spread cashews in a single layer on Parchment Paper; sprinkle with additional caramel sprinkle. Cool completely.
Yield: 4 servings
© 2009 The Pampered Chef used under license.
The Pampered Chef knows this! For the last couple of years, The Pampered Chef has released it's own version of the popular sweet treat.
The Pampered Pantry includes: Lemon Sprinkle, Sweet Apple Sprinkle, Sweet Caramel Sprinkle, Sweet Cinnamon Sprinkle, Sweet Honey Vanilla Sprinkle - Only available in May as part of our Help Whip Cancner campaign, and Sweet Mocha Hazelnut Sprinkle!
Please go to my Web site to order or learn more: www.pamperedchef.biz/jamiewright or contact me today!
Here are just a few ideas of what you can do with our sprinkles!! (Find more recipes on the sprinkle bottles)
Tell me your favorite use for your sprinkle, in a comment, and be entered to win a bottle of sprinkles!
Happy Tuesday!
Easy Rolls
Take 1/3 cup of any sprinkle, an 8 oz. package of refrigerated crescent roll dough and 1 tbsp. melted butter.
Ingredients:
Directions:
1. Unroll crescent roll dough; pinch perforations to seal. Brush with melted butter; top with sprinkle.
2. Roll up along longest side; cut into 16 slices. Bake at 375°F for 10-12 minutes or until golden brown.
Yield: 16 servings.
© 2010 The Pampered Chef used under license.
Take any kind of Chex mix, pour melted almond bark over the top and then add sprinkles.
Lemon Sprinkle: Use it to beautifully rim mousses and cocktails, and give a fresh twist to everyday yogurt. Garnish cakes, cupcakes or ice cream for a pretty finishing touch.
Sweet Cinnamon: Wake up your morning oatmeal with just a few shakes. Heavenly on baked goods, you can also use it to garnish ice cream and yogurt.
Sweet Caramel: Sprinkle it on grilled fruit or mix it with cream cheese for your morning bagel.
Sweet Apple: Mix it with cream cheese for a delicious spread. Top off baked goods, whipped cream, hot cereal and yogurt, too.
Sweet Mocha Hazelnut: Sprinkle it on ice cream, cupcakes, even warm pancakes and waffles!
Honey Vanilla: Authentic honey flavor paired with vanilla is perfect to sprinkle on cookies, cupcakes, pancakes and even grilled fruit. Use it to rim the Pink & White Dots Martini Glasses for a special treat!
The Pampered Chef ® Double Chocolate Cinnamon Dip Recipe
3 squares (1 ounce each) white chocolate for baking
1 container (8 ounces) frozen whipped topping, thawed, divided
1 package (8 ounces) cream cheese, softened
1 tablespoon Sweet Cinnamon Sprinkle
1/4 cup plus 2 tablespoons chocolate ice cream topping
7 cups assorted fresh fruit dippers such as apple wedges, pear wedges or whole strawberries
Cinnamon Crunch Chips (optional)
1. Coarsely chop chocolate with Santoku Knife; place into Small Micro-Cooker®. Add half of the whipped topping and microwave, uncovered, on HIGH 1 minute or until melted and smooth, stirring after each 20-second interval.
2. In Small Batter Bowl, combine chocolate mixture and cream cheese; whisk until smooth using Stainless Whisk. Fold in remaining whipped topping and cinnamon sprinkle using Classic Scraper.
3. Spread half of the dip into chilled Simple Additions® Dots Round Bowl; drizzle with 1/4 cup of the ice cream topping. Spread to form an even layer with Small Spreader. Top with remaining dip; spread to form a smooth surface. Place remaining 2 tablespoons ice cream topping into Prep Bowl; microwave on HIGH 10 seconds. Drizzle in a spiral pattern over dip. Drag wooden pick through ice cream topping, forming a swirled pattern.
4. Prepare fruit for dipping. Place bowl onto center of Simple Additions® Large Round Platter; arrange fruit and chips, if desired, around dip.
Yield: 16 servings
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Cinnamon Crunch Chips Recipe
4 (7-inch) flour tortillas
2 tablespoons Sweet Cinnamon Sprinkle
1. Preheat oven to 400°F. Lightly spray tortillas with water using Kitchen Spritzer. Sprinkle cinnamon sprinkle over tortillas. Using Pizza Cutter, cut each tortilla into eight wedges; arrange in a single layer on Large Round Stone.
2. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove chips from baking stone to Stackable Cooling Rack; cool completely.
Yield: 32 chips (16 servings)
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Sweet Cinnamon Churros with Dulce de Leche Dip Recipe
CHURROS
All-purpose flour for dusting
1/2 pkg (17.3 oz) frozen puff pastry sheets (1 sheet), thawed
2 tbsp butter, melted, divided
4 tbsp Sweet Cinnamon Sprinkle, divided
DIP
1/4 cup heavy whipping cream
2 tsp instant coffee granules
1/2 tsp ground cinnamon
1 can dulce de leche (see Cook’s Tip)
1. For churros, preheat oven to 400°F. Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board; brush with 1 tbsp of the butter using Chef's Silicone Basting Brush. Sprinkle 2 tbsp of the sprinkle over pastry; lightly press into pastry using Baker's Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.
2. Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.
3. Meanwhile, for dip, place cream into (1-cup) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.
Yield: 8 servings
Cook's Tip: Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Pineapple Turnovers with Cinnamon Ice Cream Recipe
Cinnamon Ice Cream
4 cups vanilla ice cream, softened
1 tablespoon ground cinnamon
Filling and Turnovers
1 pineapple
2 tablespoons light corn syrup
3 tablespoons sugar, divided
1 package (15 ounces) refrigerated pie crusts (2 crusts), softened according to package directions
1/2 teaspoon ground cinnamon
1. For ice cream, combine ice cream and cinnamon in Classic Batter Bowl using Small Mix ‘N Scraper®. Cover; freeze until ready to serve.
2. For filling, peel and core pineapple using Utility Knife (see Cook's Tip); finely chop using Food Chopper. Combine pineapple, corn syrup and 2 tablespoons of the sugar in (10-in.) Skillet; cook over medium-high heat 15 minutes or until pineapple is almost dry, stirring frequently with Nylon Spoon. Remove from heat.
3. Preheat oven to 425°F. Unroll pie crusts onto Cutting Board; cut each crust into 8 wedges with Pizza Cutter. Spoon about 1 tablespoon pineapple filling into center of each wedge. Bring corners together in center; fold longer corner back over itself to expose filling; place on Large Round Stone.
4. Combine remaining 1 tablespoon sugar and cinnamon in Prep Bowl; sprinkle over turnovers. Bake 18-22 minutes or until turnovers are golden brown; remove from oven. Serve warm with ice cream.
Yield: 16 servings
Cook's Tip: To peel and core a pineapple, cut off the top and bottom of the pineapple, creating a flat base. Slice off the rind by following the curve of the fruit from top to bottom. Cut the pineapple lengthwise into quarters. Stand each quarter on its end and slice downward to remove the core.
Sweet Cinnamon Sprinkle or Sweet Caramel Sprinkle can be substituted for the sugar and cinnamon mixture, if desired.
© 2009 The Pampered Chef used under license.
The Pampered Chef ® Sweet Caramel Cashews Recipe
2 tbsp Sweet Caramel Sprinkle
1 tbsp butter
1 tbsp light corn syrup
1/8 tsp salt
1 cup cashews
Additional Sweet Caramel Sprinkle
1. Combine 2 tbsp caramel sprinkle, butter, corn syrup and salt in (8-in.) Sauté Pan. Stir over medium heat until butter is melted. Add cashews and cook, stirring constantly, 5-7 minutes or until cashews are evenly browned and syrup turns a caramel color. Spread cashews in a single layer on Parchment Paper; sprinkle with additional caramel sprinkle. Cool completely.
Yield: 4 servings
© 2009 The Pampered Chef used under license.
thanks, these are helpful!
ReplyDeleteHello -
ReplyDeleteDo you have any of these sprinkles for sale? Used to be able to buy them, looking desperately for some...