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 white sugar
1/4 cup light corn syrup
1/2 cup water
1 pinch salt
2 egg whites
2/3 cup almonds
35 caramels
2 tablespoons water
24 ounces milk chocolate chips
DIRECTIONS:
In a medium saucepan, combine sugar, corn syrup and
1/2 cup water. Bring to a boil and add salt. Heat
to 270 to 290 degrees F (132 to 143 degrees C), or
until a small amount of syrup dropped into cold water
forms hard but pliable threads.
While the syrup is cooking, beat the egg whites in
the metal bowl of an electric mixer until stiff peaks
form. When the syrup is ready, set the mixer to low
speed, remove the syrup from the heat, and pour it
into the egg whites in a thin stream, blending continuously.
Continue to mix until the nougat begins to thicken
to the consistency of a soft dough, about 20 minutes.
Lightly grease a 9x9 inch baking dish. Mix in almonds
and press nougat into prepared dish and chill in refrigerator
until firm, about 30 minutes.
In a small saucepan over low heat, melt the caramels
with 2 tablespoons water. Pour melted caramel over
nougat. Chill in refrigerator 30 minutes.
Cut the chilled candy into 14 oblong bars with a sharp
knife. In a microwave-safe bowl, microwave chocolate
until melted. Stir occasionally until chocolate is
smooth. Dip bars into melted chocolate, let cool 2
hours on wire rack or waxed paper.
