to NEW YORK! March 27-April 2 I will be going to New York with the art department at UVU. It is going to be amazing! So, if you have any suggestions on things I should do on my “free day” or anytime in the evening, let me know!
I happened upon a delicious treat last week. While searching for something to photograph, I decided to dip some peanut butter cookies in ganache. It was heavenly! All you do is make peanut butter cookies of your choice then some ganache (equal parts cream and chocolate, I used Ghiradelli 60% cocoa) and dip the cookies in the slightly warm ganache. It tastes much better if the cookies are warm too. We usually microwave them before we dip them. Enjoy!
Pretty much every year for my birthday we have Score cake. It is definitely one of my favorites. I love how gooey and moist the inside of the cake is and the crunchiness of the candy bar on top. Although my birthday is close, I made this cake for one of my assignments. I won’t share the final image with you yet, but… in an attempt to get out the perfect slice of cake, I mutilated most of the rest of it. I had it all piled on to a small plate and I thought it looked pretty cool. Here is the recipe for those of you who want to try it out:
1 Chocolate Cake (either homemade or from the box, this was made from a box)
1 Jar of Caramel Topping
1 14 oz can Sweetened Condensed Milk
1 tub of Cool Whip
5-6 Score or Heath bars chopped into tiny pieces
Bake the cake as normal. Once it has cooled, use the end of a wooden spoon to poke holes all over the cake. The more holes the more moist and gooey it will be (although too much will cause the cake to be crumbs and loose it’s form…like mine). Evenly pour the caramel and sweetened condensed milk over the entire cake. Spread cool whip over the top and then sprinkle with the candy bar pieces.