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
1 pk (8 1/2 oz) chocolate wafers;
crushed (Oreos work well, filling and all)
6 tb Unsalted butter; melted
2 pk (8 oz) cream cheese; softened (low fat works
well)
2/3 c Sugar
3 Eggs
12 oz Or 2 cups semi-sweet chocolate, melted
1 c Whipping cream
2 tb Unsalted butter; melted
1 ts Vanilla
1/2 c Kahlua
Heat oven to 325F. In medium
bowl, combine wafers and butter, reserving 1 tablespoon
of the crumbs for garnish. Press remaining crumbs in
bottom and 2 inches up sides of an ungreased 10- inch
springform pan. Refrigerate. In a large bowl, combine
cream cheese and sugar; beat until smooth. Add eggs
1 at a time, beating well after each addition. Add
melted chocolate; beat well. Add remaining ingredients,
and
beat until
smooth. Pour into crust-lined pan. Bake at 325F for
55 to 65 minutes or until edges are set. Center of
cheesecake will be soft. (To minimize cracking, place
a shallow pan with about 3/4 inch of hot water on the
lower oven rack while baking.) Allow cheesecake to
cool in the pan for 5 minutes, then carefully remove
the sides of the pan. Allow the cheesecake to cool
completely. Garnish with the reserved crumbs (provided
you can keep your spouse from eating them), and refrigerate
(at least 2-3 hours, preferably overnight). Keeps well
in refrigerator for 3 days, probably longer.
