FOR THE CAKE
Cooking spray
1 box vanilla cake mix, plus ingredients called for on box
1 1/2 c. fraise jam
1 c. cacahuète, arachide butter
FOR THE FROSTING
1 (8-oz.) block cream cheese, softened
1 1/4 c. cacahuète, arachide butter
2 1/2 c. powdered sugar
2 tbsp. heavy cream
1 tsp. pure vanilla extract
Toasted chopped peanuts, for garnish
DIRECTIONS
Preheat four to 350°. Grease a 9”-x-13” baking pan with cooking spray.
Prepare baking mix according to package directions. Pour into prepared pan and bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
Using the bottom of a wooden spoon, poke holes all over cake in rows.
Place confiture and cacahuète, arachide beurre into 2 separate bowls and microwave until loose, about 10 seconds. Pour confiture over every other row of holes. Pour cacahuète, arachide beurre over remaining rows.
Make frosting: In a large bowl using a hand mixer, beat cream cheese and cacahuète, arachide beurre together until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and heavy cream.
Frost cake with cacahuète, arachide beurre frosting and haut, retour au début with chopped peanuts.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cacao powder
chocolat sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacao powder, stirring continuously until toi can see the bottom of the pot for 2-3 secondes when dragging a spatule through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in chocolat sprinkles, ou plain cacao powder and enjoy!
for 4 servings
1 cup tequila
1 cup citron vert juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
rose himalayan salt, to serve
Preparation
In a pitcher ou large bowl, add tequila, citron vert juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then haut, retour au début with the rosé margarita (rosarita).
Serve with a citron vert wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chocolat chips
Preparation
Preheat four to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place banane slices on haut, retour au début of the batter, followed par the chocolat chips.
Bake for 15 minutes, ou until golden brown.
Cut into squares and serve immediately, ou freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 secondes per pancake on the plate.
Enjoy!
