Cheers to…Marsala?

Last week, Pantone announced that the 2015 color of the year would be an earthy red color named "Marsala." Over the past few years, this annual color announcement has created quite a buzz among the design community. Last year's radiant orchard was really well-recieved, as was the gorgeous emerald color from the year before. But this year, color enthusiasts feel a little let down by the choice of marsala. The overall consensus seems to be that the color feels "mucky" and "depressing." I mean, it's named after a great Italian cooking wine, so it's got that going for it. But is the color really that bad? I scoured the internet looking for items that really work in marsala. While I agree that it's no emerald, there's some good to be found in this color. It's really versatile, perfect to mix and match with other muted colors. Plus, it's reminiscent of plums and wine–a win if you ask me! What's your take? Did the color gods make a mistake in selecting Marsala to take us through 2015?

1. Painted Amaryllis Measuring Cups, 2. Untitled, 1962 By Mark Rothko, 3. Hobnail Pedestal Candle, 4.  West Elm Pillow, 5. KitchenAid Stand Mixer in Cinnamon, 6. Whole Plum Pies, 7. Red Wine Cupcakes, 8. Diamond Stripe Birch Artwork

Funfetti Cookie Dough Cubes

I know, I had you at funfetti. Is it the spectrum of sugary rainbow colors, or maybe the nostalgia of eating an ice cream cone covered with sprinkles? One thing we can all agree on is funfetti is awesome. You know what's even better than funfetti?...Cookie dough (Not that it ever stopped me, but this recipe is eggless, of course). Combine these two things and you've got yourself one magical treat. A throwback to our youth but fancy enough to serve as a legitimate dessert. My work here is done. (This is where I throw the microphone to the ground and walk away.)

Funfetti Cookie Dough Cubes
MAKES ABOUT 36 CUBES
INGREDIENTS:

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 1/2 teaspoon vanilla extract
1/3 cup milk 

2 1/2 cups all purpose flour

1/4 teaspoon baking soda

1 teaspoon salt

1 cup mini chocolate chips

1/2 cup rainbow sprinkles

FOR CRUMB COATING:

Mix 1/2 cup of graham cracker crumbs and 1/4 cup of light brown sugar in a shallow dish. Fill another shallow dish with rainbow sprinkles (I like Nonpareils because they are smaller and cover more surface area.)

DIRECTIONS:

1. Beat butter and sugars in a large bowl with an electric mixer on medium speed for a few minutes or until very light and fluffy. Add milk and vanilla. Mix in flour, baking soda and salt on low speed until incorporated. Stir in chocolate chips and sprinkles. Scoop dough into an 8x8" square dish lined with plastic wrap. Smooth dough with a spatula and cover with plastic wrap. Place dough in the freezer for at least 1 hour.

2. Remove dough from freezer and unwrap the plastic wrap. Use a sharp knife to trim the edges and create 1x1" cubes. Coat all but one side in the graham cracker mixture, then coat the final side in the sprinkles. Store in an airtight container in the refrigerator for up to 1 week.