Yes, you read that right, carrot cake juice. What the wha. . .? Yep, I pureed a slice of cake. Grab a straw. Kidding! That would be nothing short of disgusting.
Nope, this carrot cake juice is made with fruits, a few nuts, spices and honey. Now here’s the secret ingredient that really makes this recipe: granola. It gives the whole ensemble that cake-like taste. I figure if people throw oatmeal in their smoothies, why not granola. And let me tell you, the granola makes this recipe.
I’m a tad late on last week’s Holiday Cookie installment. To make make-up for it, you’ll see two this week. To start, I’m sharing these over-the-top Salted Caramel-Chocolate Snicker Cookies.
I made one batch of these with a Rolo center and they disappeared before I could shoot them. So like any good wife and mom, I upped the edible factor on the second batch by stuffing them with my family’s favorite candy, Snickers.
Everyone needs an easy layered cake they can pull off without having to pull out piping bags and special tips. This easy layer cakes requires only an offset spatula and some fresh berries for a punch of color and a decorative touch. The cake itself is a simple almond and honey flavor.
The best part of this cake, is the cake layers can be made up to three days in advance and stored tightly wrapped in the refrigerator prior to icing. This is a real time saver if you are juggling more than a few things at once.