Raspberry Jello Cake Recipe

Raspberry Jello Cake RecipeRaspberry Jello Cake Recipe

For the Raspberry Mousse:
  • 6 oz package raspberry jello
  • 8 oz tub cool whip, thawed in the fridge
For the Cake Layer:
  • 4 large eggs, room temp
  • ½ cup granulated sugar
  • ¼ tsp vanilla
  • ½ cup all-purpose flour
For the Syrup:
  • ½ cup warm water
  • 2 Tbsp granulated sugar
  • 1 tsp lemon juice
Topping Ingredients:
  • 3 oz package raspberry jello
  • 6 oz package raspberries


See full recipe on: natashaskitchen

Raspberry Almond Petit Fours


Raspberry Almond Petit Fours


For the Almond Cake
    • 7 Tbsp unsalted butter, softened
    • 8 oz. almond paste
    • 5 eggs, room temperature
    • 1 cup sugar
    • ¾ cup all-purpose flour
For the Buttercream
    • ½ cup sugar
    • 3 Tbsp water
    • 4 egg yolks
    • ¾ cup (1½ sticks) unsalted butter, room temperature
    • 1 tsp vanilla extract
For the Pourable Icing
    • 3 cups powdered sugar, sifted
    • 2 tsp light corn syrup
    • 3 Tbsp + 1 tsp water
    • 1 tsp vanilla extract
    • food coloring
For the Petit Fours
  • 1 cup raspberry jam
  • fresh raspberries


For full directions please see: spicedblog

Meyer Lemon Bars

Meyer Lemon Bars

Meyer Lemon Bars

1 1/4 cups all-purpose flour
1/2 cup powdered sugar, plus more to sprinkle on the finished bars
pinch of salt
8 Tbls unsalted butter, still cool and cut into 8 pieces

7 large egg yolks
2 large eggs
1 cup + 2 Tbls sugar
2/3 cup meyer lemon juice (from about 4-5 medium lemons)
finely grated zest from the lemons
1/2 teaspoon salt
4 Tbls unsalted butter, cut in to 4 pieces
3 Tbls heavy cream

Get the recipe from :  treats-sf

Gluten Free Homemade Ding Dongs

Gluten Free Homemade Ding DongsGluten Free Homemade Ding Dongs

Ingredients: (For the Cake)

1 c. Bob’s gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

For full directions please visit: thediva-dish.com