DIY RECIPES |
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Pink Lemonade Spritzers This is an easy and fun recipe for a festive luncheon! Quantities will need to be determined depending on the size of the ice cube trays and the number of guests. One bottle of wine will fill approxi- mately 5 glasses.
Pink lemonade, prepared from dry mix (Country Time, Crystal Light, Kool-Aid) Fresh raspberries Fresh blueberries Fresh mint leaves Pinot grigio or ginger ale, chilled
To make the ice cubes: Pour lemonade into individual ice cube trays; filling about ¾ full. Insert one or two raspberries and blueberries in each cube, then add a small piece of fresh mint. Freeze for 24 hours or until frozen solid. To make the spritzers: Place 3 or 4 fruit-filled lemonade ice cubes in a wine glass. Top with pinot grigio or ginger ale to cover. Serve immediately.
Chocolate-Raspberry Charm Cake The center of this cake is a delicious raspberry-scented cream cheese. What a fun idea for a charm cake! Simple to prepare, too!
1 (18.25-ounce) package dark chocolate cake mix Eggs, water and vegetable oil, according to package directions For the filling: 2 (8-ounce) packages cream cheese, at room temperature 1/3 cup sugar 1/3 cup seedless raspberry jam or preserves 2 eggs
For the chocolate glaze: 1 cup heavy whipping cream 1 cup semi-sweet chocolate morsels
Grease and flour a Bundt cake pan. Preheat oven to 350 degrees. In a mixing bowl, prepare cake mix according to package directions. In a separate mixing bowl, combine cream cheese, sugar, jam and eggs; mix until smooth. Pour cake batter evenly into prepared pan, reserving 1½ cups of the batter. Spoon cream cheese mixture over center of cake batter. Spoon reserved batter over cream cheese mixture; covering completely. Bake cake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on a wire rack for 30 minutes; then remove from pan and place on a wire rack until completely cooled. Heat whipping cream in a small saucepan over medium-low heat just until cream begins to steam. Remove from heat and whisk in chocolate, stirring until chocolate is completely melted and mixture is dark. Let cool for 15 to 20 minutes. Place cake on a cake stand or platter and drizzle with warm chocolate mixture. Chill in refrigerator until ready to serve. To serve: Place charms in the center of the cake letting ribbon drape down the sides. Fill the center of the cake with fresh raspberries; garnish with fresh raspberries. Serves 12.
58 DIY WEDDINGS |
diyweddingsmag.com
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