Prep Time: 2 hours
Cook Time: 35 minutes
*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have some leftover ganache.
In honor of That One Girl's 3rd birthday I have found a twist on an old classic.
PREP TIME: 20 MINUTES
COOK TIME: 70-80 MINUTES
TOTAL TIME: 1 HOUR 30 MINUTES
Prep: Preheat oven to 350F degrees.
Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
I'm obliged to tell you that this recipe contains nuts
1. Pour the sugar into a bowl. Add food coloring and stir until all of the sugar is colored.
2. Spread mixture onto a baking pan lined with parchment paper or aluminum foil.
3. Bake for 5 minutes. Then, open the oven and break up the newly formed chunks of sugar. Bake for another 5 minutes.
4. Take baking pan out the oven and store glitter in a jar or use immediately.
1 box Pound Cake mix
1/4 cup softened Butter
2/3 cup Milk
1 tsp Lemon Juice
1/3 cup seedless Raspberry Fruit Spread
6 drops Red Food Coloring (optional)
8 oz softened Cream Cheese
1 cup Powdered Sugar
1 tsp Lemon Juice
Preheat oven to 350.
Grease and flour 9×5 loaf pan.
Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth.