Stock the Kitchen with Color

Spring fashion is all about bold color – and this season the same goes for
kitchen accessories! Cookbook author Wendy Paul is here with a look at the
latest color trends in the kitchen.

For many of us, the best place in the home is the kitchen. With this in mind,
why not liven’ things up by adding pops of bold-colored kitchen gadgets and
accessories to the mix? It’s an easy and fun way to update your space,
without having to spend a fortune.

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Recipes featured in segment:

Oatmeal Butterscotch Cookies from 101 Gourmet Cookies by Wendy Paul

1 cup butter
¾ cup brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups flour
½ teaspoon baking soda
Pinch of salt
3 cups quick oats
2 cups butterscotch chips
1 cup chopped pecans or walnuts, optional

Cream the butter and sugars together until light and fluffy. Add eggs, and
vanilla. In a
separate bowl, combine flour, baking soda, salt, and oats. Quickly stir to

Gently add flour mixture to the wet mixture mix until just combined. Fold in
butterscotch chips and nuts (optional). Drop the batter by tablespoonful onto
cookie sheets, bake at 375 degrees for 8-10 minutes. Remove before
done. Allow cookies to rest on the baking sheet for 1-2 minutes. Remove
cookies to a
wire rack to cool completely.

Key Lime Pie cake bites from 101 Gourmet Cake Bites by Wendy Paul

1 box yellow cake mix
½ tbsp. grated lime zest
1/3 cup key lime juice
¾ cup half and half
2 eggs

Mix together cake mix, lime zest, key lime juice, half and half and eggs.
Batter will be thicker. Pour batter into a greased 9×13 baking pan. Bake at
degrees for 28-32 minutes, until the cake springs back when lightly
touched. Remove
from the oven and cool completely. Crumble cake into small, even pieces,
crumbs in a large bowl.

Add the following ingredients:

¼ cup Lime Butter Cream Frosting
½ cup sweetened condensed milk
2 tbsp. grated lime zest

With the back of a spoon, mix together cake crumbles with ingredients until
a thick “dough” consistency forms, making it easy to shape into a cake bite.

Shape cake bites, evenly sized and cool for 1-2 hours in the refrigerator, or
20 minutes in the freezer. Dip into white melting chocolate. Top with crushed
graham crackers for garnish.

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