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:
2 cups HERSHEY®'S Semi-Sweet Chocolate Chips
or HERSHEY®'S Milk Chocolate Chips
1 2/3 cups HERSHEY®'S Raspberry Chips
6 tablespoons unsalted butter
1 (10 ounce) jar seedless raspberry jam
2 tablespoons raspberry liqueur OR 1 teaspoon raspberry
candy flavoring
5 tablespoons whipping cream, or as needed
Coatings (powdered sugar, cocoa, toasted coconut
or chopped nuts)
DIRECTIONS:
Place chocolate chips, raspberry chips and butter in
large microwave-safe bowl. Microwave at HIGH (100%)
1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each
heating, until chocolate is melted and mixture is
smooth when stirred. Stir in jam, liqueur and 4 tablespoons
whipping cream. If necessary, add additional whipping
cream, one half teaspoon at a time, until mixture
is well blended and smooth.
Cover; refrigerate several hours or overnight until
chocolate mixture is firm enough to handle. Roll mixture
into 1-inch balls; while still tacky roll in your choice
of coating. Place coated truffle on cookie sheet to
set. Refrigerate several hours or until completely
cold; transfer to airtight container. Store in cool,
dry place. Candy flavor is best after storing for about
1 week. Truffles also freeze well.
