2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons Vermont maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon
Combine all ingredients in a blender and blend until smooth. Pour into glasses
and serve.
Want to share with us your baby's lovely birthday cake. Please send us 2-3 photographs of the cake and also your baby enjoying the birthday cake. It will be published in our Birthday Cakes Blog
INGREDIENTS:
BOTTOM LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
CARAMEL
1 (14 ounce) package individually wrapped caramels,
unwrapped
1/4 cup heavy cream
TOP LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
DIRECTIONS:
Lightly grease a 9x13 inch dish.
For the bottom layer: Combine 1 cup milk chocolate
chips, 1/4 cup butterscotch chips and 1/4 cup creamy
peanut butter in a small saucepan over low heat. Cook
and stir until melted and smooth. Spread evenly in
prepared pan. Refrigerate until set. For the filling:
In a heavy saucepan over medium-high heat, melt butter.
Stir in sugar and evaporated milk.
Bring to a boil, and let boil 5 minutes. Remove from
heat and stir in marshmallow creme, 1/4 cup peanut
butter and vanilla. Fold in peanuts. Spread over bottom
layer, return to refrigerator until set. For the caramel:
Combine caramels and cream in a medium saucepan over
low heat. Cook and stir until melted
and smooth. Spread over filling. Chill until set. For
the top layer: In a small saucepan over low heat, combine
1 cup milk chocolate chips, 1/4 cup butterscotch
chips, and 1/4 cup peanut butter. Cook and stir until
melted and smooth. Spread over caramel layer. Chill
1 hour before cutting into 1 inch squares.
