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Five Marigolds

Living life colorfully, one DIY at a time.

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Hi, I'm Rochelle! I try to find beauty in everyday moments. I do that through DIY , entertaining, photography...and sharing cool things I find along the way. I live in Chicagoland with my favorite peeps.

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Whether you’re prepping for a rainbow birthday c

Whether you’re prepping for a rainbow birthday celebration or St. Patrick’s Day festivities, you will love making these delicious rainbow pinwheel sugar cookies. Made using my go-to vanilla almond sugar cookie recipe as the base, this recipe is as delicious as it is pretty!

I use @nelliesfreerange because their products have quality you can both see and taste!

Get the recipe: https://fivemarigolds.com/2023/03/05/rainbow-pinwheel-sugar-cookies/

Definitely need to make this sweet Valentine’s D

Definitely need to make this sweet Valentine’s Day brunch treat again this year!
Nutella and strawberry stuffed French toast #ftw!
https://fivemarigolds.com/2022/02/03/nutella-and-strawberry-stuffed-french-toast-bake/
#valentinesdayrecipe #valentinesbrunch #valentinesdaybreakfast #nutella @nutella @nelliesfreerange #nelliesfreerange #valentinesday #brunchrecipes

I love a good semi-homemade recipe hack, which is

I love a good semi-homemade recipe hack, which is what makes these orange cakes with raspberry glaze SO easy to make. I just doctored a basic cake mix and used raspberry preserves to make these sweet Valentine’s Day treats. I highly recommend using @nelliesfreerange eggs to create fantastic results with even the simplest recipe. In this case, I used 2 egg whites to make these cakes bake up extra fluffy and delicious!

Cakes: Mix together ½ box of white cake mix (1 ¾ C), 2 #nelliesfreerange egg whites, and 2 Tbsp. oil. Zest 2 oranges, and add 1 Tbsp. of zest to the cake mixture. Juice both oranges and add to the cake mixture (½ C. of juice). Grease a cupcake pan and fill each vessel about ½ full - will make about 9 cakes. Bake at 350° for 20-22 minutes, or until cakes are baked through. Remove from pan and let cool.

Glaze: Whisk together 2 ½ C. powdered sugar, ⅓ C. raspberry preserves, and ¼ C. milk. Liberally pour glaze over cakes and serve.

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