1.Measure the length of your toilet paper tubes and cut a strip of scrapbook or cardstock paper to wrap around it. Use adhesive to secure.
2. Cut a piece of tissue paper that will fit inside the toilet paper tube–the circumference. Line the bottom inside edge of the tube with adhesive. Press the tissue paper on adhesive all around the inside circumference. This will the be the tail of your popper.
3. Gather the tissue paper together once adhered to tube and tie with ribbon or string. Cut off excess tissue paper. You only need a few inches of tissue paper below where the ribbon/string is tied.
4. Cut a large half circle out of scrapbook/cardstock paper and roll into a cone. Trim to desired length.
5. Fill tubes with candy and confetti. Line the top edge of toilet paper tube with adhesive and secure cone top onto the tube.
6. When you are ready to celebrate hold the toilet paper tube and pull the tied tissue paper section and POP to get your sweet surprise!
Creamy Red Button Vintage Creamery ice cream sandwiched between two soft chocolate chip cookies with a touch of red, white and blue. The perfect treat for your patriotic celebrations.
What you’ll need:
Red Button Vintage Creamery Vanilla Bean ice cream
Chocolate chip cookies, homemade or bakery fresh
If making homemade cookies, make cookies according to recipe instructions and let cool completely. Once cookies are completely cooled place a scoop of ice cream on the cookie and sandwich between another cookie. Place sprinkles on small plate. Roll edges of ice cream into the sprinkles. Serve immediately.
For more tasty recipes with Red Button Vintage Creamery ice cream click here.
A classic dessert with a touch of patriotic perfection.
What you’ll need:
For the cupcakes:
1 white cake mix
3 Tbsp. cocoa powder
1/3 cup oil
3/4 cup buttermilk
1/2 cup plain yogurt
2 tsp. vanilla
Red food dye
1 Tbsp. apple cider vinegar
For the frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla extract
4 cups powdered sugar
Red & blue food dye
Preheat oven to 350 F. Mix cake mix and cocoa powder into a small bowl. Set aside. Combine eggs, oil, buttermilk, yogurt and vanilla in a large bowl. Stir in cake mixture to liquid mixture. Add red food due to mixture until batter is desired red color. Mix in apple cider vinegar. Place cupcake liners in pans. Fill liners with batter 3/4 full. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let completely cool and remove cupcakes from pan.
To make cream cheese frosting, beat softened cream cheese and butter on low for 2-3 minutes. Add in vanilla and slowly add in powdered sugar. If frosting is too thick add a little milk. If frosting is too thin add some more powdered sugar. Separate frosting into three bowls. One for red, white and blue. Use the red and blue food dyes to color the frosting to desired colors. Place each of the frosting colors into small piping bags. Cut off a tip about 1 inch up from point. Place a 1M piping tip or large circle tip into a large piping bag. Put the three small red, white and blue filled piping bags into the large piping bag. Make sure the small piping bag tips are at the same level in the large bag so when piped you get an equal amount of each color. Pipe frosting onto cupcakes in circular motion. Top with patriotic sprinkles. Enjoy!
A tray full of red, white and blue and super sweet fruit too!
What you’ll need:
1 lb. strawberries, halved
1 container blueberries
bag of mini marshmallows
Wash and slice strawberries in half. Wash blueberries. Form star with mini marshmallows in the middle of the platter. Surround marshmallows with blueberries to form circle. Line blueberry circle with strawberries. Cut large marshmallows in half and place around strawberries to form circle. Add another row of sliced strawberries. Enjoy!
Boxed Devil’s Food Cake Mix (with needed ingredients on box)
1/2 cup marshmallow creme
1 cup heavy cream
3 cups fresh strawberries, chopped
1 cup fresh blueberries
Make and bake the cupcakes according to boxed cake instructions. Let cool completely. Beat heavy cream in small bowl until soft peak forms. Slowly add marshmallow creme. Beat until stiff peaks form. Frost or pipe whipped cream mixture onto cooled cupcakes. Top frosting with fresh strawberries and blueberries. Store in fridge until ready to serve.