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Jelly Belly Carrots

If you can't make it to a Jelly Belly company store to get our charming Tangerine Carrots this spring, you can easily make them at home. Just follow the instructions below and all the bunnies in your household will be very happy very soon.

Ingredients:

  • Stiff Cellophane Wrap
  • Orange Sherbet, Orange Juice, Tangerine or Cantaloupe flavored Jelly Belly jelly beans
  • Ribbon

Instructions:

  1. Using a stiff cello wrap, cut a 15-inch square. Then cut the square on the diagonal, making two triangles.
  2. With the triangle point on top, wrap the sides making a cone with the two tips of the triangle meeting the top point and making sure the bottom of the cone is closed.
  3. Gently grip the cone in one hand, holding it upright, and fill with 6 ounces of Orange Sherbet, Orange Juice, Tangerine or Cantaloupe flavors. Twist the top closed and tape the seam on the cone.
  4. Tie the top with a bright green bow or ribbon.
    Variation: Try a 10-inch square pattern and fill with two ounces of beans to make a 4-inch carrot.
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Bake-Sale Pies

These little cupcakes are so pie-like you'll want to cool them on your windowsill before you eat them! Bring them to any bake sale and watch them turn heads.

Ingredients:

  • 24 vanilla cupcakes baked in silver foil liners
  • 2 cans (16 ounces each) vanilla frosting
  • Yellow food coloring
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup each (about 8 oz) Very Cherry and Blueberry Jelly Belly jelly beans

Instructions:

  1. Tint the vanilla frosting with 3 to 4 drops of the yellow food coloring and the cocoa powder to make a light brown for the piecrust. Spread some of the frosting on top of a cupcake, leaving the 1/4 inch of the cupcake edge exposed. For the filling, arrange about 25 like-colored jelly beans close together on top of the cupcake. Repeat with the remaining cupcakes and like-colored jelly beans.
  2. Spoon the remaining light brown frosting into a ziplock bag, press out the excess air, and seal. Snip a small (1/8 inch) corner from the bag. For the lattice rust, pipe 4 or 5 lines across the top of a cupcake, about 1/2 inch apart. Pipe 4 or 5 more lines, on the diagonal. Pipe a beaded edge around top of cupcake. Repeat with the remaining cupcakes and frosting.
  3. Arrange the cupcakes on a wire rack and make bake-sale tags to display the cupcakes.
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Festival Mix

Ingredients:

Ingredients:

  • 1 Tbs. sugar
  • 1 tsp. ground cinnamon
  • 2 C. prepared air-popped popcorn
  • 1 C. bite-size wheat squares cereal
  • 1/2 C. dried cranberries
  • 2 1/2 C. Jelly Belly jelly beans in Tangerine, A&W® Root Bear and Lemon flavors

Instructions:

  1. In a small bowl, combine sugar and cinnamon.
  2. In a large bowl, combine popcorn, cereal, and cranberries.
  3. Spray popcorn mixture lightly for 4 to 5 seconds with cooking spray; quickly toss with sugar mixture.
  4. Stir in Jelly Belly jelly beans and pretzels. Store in covered container. Stir well before serving.