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Hello foodies…

This Sunday’s Christmas in July(R) treat is one of a kind…and if you think decorating a Christmas tree is fun, just wait until you try these Christmas Tree Cupcakes! They almost look too good to eat!

Christmas Tree Cupcakes

Makes 16-18 

This recipe is prepared with the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993). 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Cupcakes:

• 1 (16.5-oz) box red velvet cake mi

Frosting:

• 1-1/2 lb unsalted butter, room temperature
• 3/4 cup milk
• 1-1/2 Tbsp vanilla extract
• 3 lb confectioners' sugar
• Green gel food coloring

You will also need:

• Red or Christmas-themed cupcake liners
• Small, edible round sprinkles (to make ornaments)
• Small star candies or gold edible ball (to make the tree-topper)
• Additional confectioners' sugar, for decorating

Preparation:

1. To make the cupcakes, prepare the cake mix according to the package directions. Line 2 cupcake panswith liners and fill each cup 3/4 full with cake mix. Follow the box directions for the baking time and temperature. Let the cupcakes cool.
2. To prepare the frosting, add the butter, milk, vanilla, and confectioners' sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium speed, mix until smooth. Add food coloring until you have a rich tree-like color.
3. To decorate, place the frosting in a pastry bag that has a large star piping tip. Pipe the frosting in a circular motion, starting around the edge of the cupcake and working in. (Pretend you're making a soft-serve ice cream cone.) Add the "ornaments" and then top each tree with a "gold star." For a snow effect, place additional confectioners' sugar in a small sifter, tea strainer, or sugar shaker, and dust the trees. 

Now, sing it with me...Oh Christmas Treat, Oh Christmas Treat, how lovely is thy icing.....no? Not how it goes?

Okay, I'm done. But not with sharing recipes. My local farmers' market had lots of fresh basil this week so I thought...it's time for my Pesto Mac and Cheese.

 

Pine nuts are a key ingredient in the pesto...if you can’t find them already toasted, put them in a pan with a little olive oil and cook over medium heat. Watch VERY carefully.

This is fresh spinach and basil. I always wash “prewashed” veggies again. You can never be too careful.

Always, always salt pasta water. Don’t add olive oil because it makes the noodles slippery and the sauce can’t stick.

I didn’t defrost the frozen peas all the way. They were just fine.

 

That’s the Parmesan there on the bottom! You can NEVER have too much Parmesan...

Everyone’s in!

Now for the pasta…

Not baby poop—PESTO!

Pasta’s perfectly al dente (10 minutes) and into the bowl with the pesto.

Every great cheese sauce starts with a roux—butter, flour, and milk.

Stir until thickened…

Now grate LOTS of cheese. This is mozzarella and Asiago.

But don’t forget to keep stirring…

Add the cheese to the roux.

I always like to add a little extra salt to mac and cheese for good measure. You can’t add it after it’s cooked. It just doesn't taste the same!

Combine forces…

Make sure it’s edible…

Mix up the breadcrumb topping.

Sprinkle it on top of your casserole and add a dot (or two!) of butter. I think butter just give breadcrumbs even more flavor.

And VIOLA!

I am now headed to the kitchen for leftovers. I’ll see you all tomorrow for an extended Saturday Morning Q and then Sunday at Noon ET for ITKWD. And don’t forget to get your tickets to see ITKWD Live in Chapel Hill, NC on August 5 from 8-10pm ET.

Keep it flavorful!

—David