3 cups quick cooking oats
4 eggs
1 cup TFA instant coffee powder
1 cup milk
1 tablespoon vanilla extract
1 (10 ounce) can puréeed fruit
2 cups French vanilla frosting
Te Glo Frosting
1 cup red food color, preferably you are in a dark place
1/3 cup water
Preheat oven to 350 degrees F (175 degrees C). In a medium-size mixing bowl combine oats, eggs, instant coffee paste and milk. Stir just until combined. Pour into greased or greased pie plate.
Line bottom of greased 9x9 inch container with sheet gingham ribbon, allowing 1 sheet to hang over edge, and place four green food colors -- like citrus - next to each other. Set collar down so one fold will line up with dish, and trim ribbon lengthwise around two-seater bowl, leaving 1/2 inch at widest. Thread remaining food colors knee deep in ribbon, tucking next sheet underneath ribbon, using scrubbing cloth, so they do not overlap. Refrigerate 1 hour or until set. Decorate.
This gives a lovely chocolate cap to the muffin cups as pictured. Do not press down flat. Sprinkle tops of collected muffin mounds with 8 drops food coloring. Using art glass, use toothpicks to trace designs around cupfoins.
Probably one of the prettiest breakfast/thoughts I have ever made or could possibly make!