Posts tagged sprinkles
Mini Blueberry Hand Pies

This post is sponsored by the U.S. Highbush Blueberry Council

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These are one of my favorite anytime treats and are way better than the toaster pastry in the box that you ate when you were 10. Bursting with bluetiful blueberry flavor, these are straight up sublime!

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Super simple to make and made with three ingredients (store bought pie crust, homemade blueberry jam and glaze), I find myself whipping these up during the week for a sweet treat.

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Filled with delicious blueberry jam and topped with sweet glaze and sprinkles, they are almost too pretty to eat! Check out my latest episode on IGTV where i show you how to make these and then scroll down for the full recipe!

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BLUEBERRY HAND PIE RECIPE

by BRANDI MILLOY

INGREDIENTS

  • BLUEBERRY JAM

    • 4 heaping cups organic blueberries, rinsed

    • 1 cup sugar

  • HAND PIES

    • 1/2 cup blueberry jam (recipe above)

    • 1 large egg

    • 2 refrigerated pie crusts

  • ICING

    • 1½ cup powdered sugar

    • 1 tablespoon heavy cream or milk

    • 1 tablespoon blueberry jam (recipe above)

    • 1 teaspoon almond extract, optional

  • Sprinkles, for garnish

DIRECTIONS

  1. For the blueberry jam:

    Place berries in a stainless steel pot and bring to a full boil, mashing the berries with a spoon. Boil for 1 minute on high heat, stirring constantly.

    Using a potato masher, break and smash blueberries. Add sugar and continue to gently boil for 3-5 minutes. Keep cooking and stirring for about 10 minutes or until thickened.

    For the hand pies:

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

    2. Crack egg into small bowl with a teaspoon of water, whisk and set aside.

    4. Unroll pie crusts and using a pizza cutter, cut the edges off (about 1 inch off all sides to create two 9-inch squares). Then cut each square into three 3-inch wide strips. You should have 6 total.

    5. Place 1½ tablespoons of jam on the bottom end of each strip. Brush exposed piecrust with egg to glue the sides. Gently fold top part of piecrust over the jam end. Using a fork, crimp the edges together on all sides. Repeat the process with the remaining piecrust.

    6. Place hand pies on prepared baking sheet and bake for 15-18 minutes.

    For the icing:

    In a bowl, whisk together powdered sugar, heavy cream, 1 tablespoon of jam and almond extract until smooth.

    To serve:

    Drizzle icing on top of each pastry tart and garnish with sprinkles.




A Rainbow & Sprinkles Unicorn Marshmallow Cereal Cake
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I just loved hanging with Erin Robinson on the set of her new show, What the Flavor on ClevverTV. She is every bit relatable, adorable and so much fun to be around. It didn't even feel like we were working.  I just loved showing her how to make one of my favorite treats in cake form-a ooey gooey marshmallow cereal treat cake featuring the A team or your childhood (Fruit Loops, Fruity Pebbles & Lucky Charms). We made a "cake layer" of each cereal and put yummy frosting in between. Then because we are both living our best lives, decided to hide Skittles and sprinkles in the middle- cause why not. 

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This cake would be perfect for a party especially one where you want to show off how amazing you are. Who doesn't love rice krispie treats and candy? Hello! No one! Be sure to watch some fun behind the scenes we did together below.

Then check out the episode here and then be sure to make the cake and post all your gorgeous photos on instagram and tag me @BrandiMilloy and @ErinRobinson. 

I promise to remake this and post some better pics! LOL This was after we had eaten half of it. Whoopsie.

I promise to remake this and post some better pics! LOL This was after we had eaten half of it. Whoopsie.

RAINBOW & SPRINKLES UNICORN MARSHMALLOW CEREAL CAKE

By Brandi Milloy

  • 6 tbsp. butter
  • 9 cups marshmallows
  • 12 cups cereal
  • 1-16oz. container frosting
  • 1/2 cup sprinkles plus more for decorating
  • 3/4 cup skittles or candy of choice plus more for decorating
  • cereal marshmallows

Special tools

8" round cake stand

6" round cake tins/pans

Directions

  1. Into a heavy bottom pot, 2 tbsp. butter on medium heat, being careful not to burn. Once melted, add 3 cups of cereal and mix. Allow to cool slightly and then press into 6" round cake pan that's been sprayed with non-stick cooking spray.
  2. Repeat step 1 until you've made all three layers of cereal cake. Allow to cool.
  3. Using a biscuit or cookie cutter, cut out a hole in the center of each cake. Set aside.
  4. To assemble: spread a little frosting onto your cake stand to keep the cake from moving.  Place one cereal layer in the center of your stand and top with frosting and sprinkles. Repeat with the next two layers. 
  5. Once you have three frosted cake layers stacked on each other, pour your skittles into center of cake and top with a piece of excess cereal to close hole. Frost your cake and decorate with candy, sprinkles and marshmallows. Serve immediately and enjoy!