Raspberry Sauce

This recipe will complete the White Chocolate Layer Cake and Vanilla Buttercream Frosting from this week. For those of you who missed it, the cake was for a family birthday dinner complete with some of my favorite foods – breaded chicken, stuffed artichokes, and a gorgeous salad! I brought the cake from this week with this sauce and everyone loved it!

Spoon a bit of this on the bottom a plate and top with a slice of the cake – you’re guests will be in heaven! You can also double the cornstarch in this and it would make a great raspberry filling in between a layer cake or in the middle of some cupcakes!


Bake-Dried Apples

I went to a local grocery store a few days ago for lunch – they have a really good sushi bar! – and saw a bag of bake dried apples made by Bare Fruit in the checkout line. I was even more impressed when I picked up the bag and looked at the ingredients – Apples. Yes, that was the one – and only – ingredient. They suckered me in and I bought a bag, along with my Spicy Tuna and Spicy Salmon rolls – yum! I figured since apples were the only ingredient, that I could duplicate them at home. After some research, I combined a few techniques to come up with this recipe.

This post will also show you how to make a simple syrup. It’s pretty simple…ha! Get it? Ok, so simple syrups can be used to soak cakes, sweeten tea, and flavor cocktails among other things. You can also flavor it with anything! Spices, herbs, fresh ginger, etc. The simple syrup steps are completely optional for this recipe, however, I think it adds a nice touch of spice and sweetness. Once made, you can store your simple syrup in a bottle or other airtight container, and it will last for months.