As you can see I’m going through another phase, or I should say back to my sprinkles and cherries. With that, I had to control my urge not to top these easy cream puffs with a big cherry, but I had to make them pretty in pastels for Easter.
It’s like I get stuck in phases. Right now, I’m back to bright and cheerful color palettes.
Lazy days are hitting me fast and hard as I near the end with this pregnancy. Sometimes I get this crazy feeling to make something multi-step, ie. like last week’s Snickers Semifreddo Ice Cream Cake and I do it. Then other times I realize, ah, crud I’ll have to clean out the refrigerator just to make room for each step—buzz kill.
Enter these super easy, face-stuffing, pan-woofing (new term that has Matt looking at me like I’m weird—so, what’s new Babe?) Raspberry Twists. Inspired by these cinnamon roll twists from here. I gave it a tweak with raspberry and gave it a twist instead of a roll. The best part, these only take 5-10 minutes to prep and only four ingredients (even less if you skip the homemade raspberry filling for raspberry jam).
I’m getting you Easter-ready with this pastel surprise-inside cake. This is an original creation from Amanda Rettke, blogger and author of the Surprise-Inside Cakes book.
Photo from Craftsy
Let me start by saying I have the book and it’s lovely—so many creative cakes! But if you are anything like me, then sometimes you skim over words, so going visual is where you learn twice as quickly.
Photo from Craftsy
Well friends, we are in luck, because Amanda is on Craftsy . If you are a regular reader, then you know I’ve taken their classes before and love them. For those of you new to Craftsy, it’s an online community with top-notch instructors teaching you how to be—well, crafty—be it sewing, knitting, crafting, baking or in this case how to make these fun surprise-inside cakes from Amanda.
Some days you are on, and some days—not so much. This shooting of this Snickers Semifreddo cake started off well, but then quickly turned into a mess (see last picture). What’s not a mess—the semifreddo base of this ice cream cake is one of the creamiest!
Sadly, you can’t even see how creamy the semifreddo is. Which is a shame because the whole ensemble is awesome—it’s a vanilla semifreddo rippled with chocolate and caramel ribbons, laced with chopped Snickers, encased with brown sugar cake, and frosted with my new favorite frosting creation, chocolate malt buttercream, then drizzled with a chocolate glaze and finished with more chopped Snickers.
Think rice krispie treat, but made healthier by flipping it to a millet puff kripsie treat. And you want to know what’s great about these, aside from this being a one bowl, no-bake treat (yeah, one bowl and mix it all up)— you can go crazy mixing and matching for different flavor profiles. For this batch I went wholesome by combining NatureBox snacks with millet puffs, granola and dehydrated strawberries.
Today, I’m going bright and airy in aesthetics, sprinkles and cherries for good cheer, and all on a no-bake Nutella cheesecake for fuss-free baking.
I’m keeping it simple around here lately, because I’m drowning in work and giant in size from this huge baby growing in me, so can I please have a pass? Is that terrible to say or what? And probably something I shouldn’t admit to, but I’m not one to glorify busy-ness.
Do you know what happens when someone tells me “no”? I turn into a child. I find away to still do it. Now of course, if someone told me I could die form doing it, then it’s different.
But if you tell me I had better go on a diet (ahem, doctor), I’m probably not going to adhere to that, especially since the baby is not in danger. I’m still having my sweets, just in smaller doses and less frequently—like with these chocolate chunk dunkers—a compromise.