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.
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Hazelnut Crust
1 c Hazelnuts, roast 10 min at 350
3 Egg whites
2 ts Vanilla
2 c Powdered sugar
1/2 c Sugar
1/8 ts Salt
Filling:
1/2 c Amaretto
3 ts Gelatin, unflavored
2 ts Vanilla
1 1/2 lb Cream cheese
3/4 c Sugar
2 tb Lemon juice
1 ts Lemon zest
2 c Cream
Hazelnut macaroon: heat
oven to 350. grease 10 inch springform pan. line with
parchment. Grease parchment. Line a cookie sheet with
greased parchment. Whisk together eggs and vanilla.
Remove as much skin from the hazelnuts as is convenient.
Chop the nuts
in a food processor with one cup of the powdered sugar
for 30 sec. Add both powdered and regular sugar. Pulse
a few times to combine. With processer running, pour
in egg mixture. process for 15 sec until smooth Reserve
1/2 - 1/3 cup batter. Pour remaining into springform,
smooth with spatula. Pour reserved batter onto cookie
sheet, spread in a 7-8 inch disk Bake crust 25-30 min.,
disk 20-25 min. cool on wire rack Chop up the disk
into 1/8 inch pieces and soak in 1/4 amaretto. Carefully
remove crust. Replace bottom of springform with foil
wrapped cardboard circle. Replace crust.
Amaretto cheesecake filling: sprinkle gelatin over
1/4 cp amaretto, let stand 5 min. Heat in sauce pan
with hot (not boiling) water stirring for 4 min., leave
in hot water to stay warm Beat cream cheese in mixer
for 1 min. Add lemon juice and zest, mix. Beat cream
to soft peaks. Fold 1/3 cream into cream cheese. Fold
in remaining whipped cream. Fold in soaked macaroon
disk bits Scrape into prepared pan, cover with plastic
wrap. Refrigerate at least 3 hrs. (preferably overnight)