I’ve never made it, but this one has great reviews.
The most important thing I could say about baking and cooking is not to stress about it. I think that’s why so many people dislike making food—they worry about adhering so strictly to a recipe that they make it into a science instead of an art. My mom is a prime example of this. If we’re out of an ingredient, or a recipe doesn’t mention a measurement, she gets really concerned. The important thing is it have fun with it! Really! Experiment, and if it sucks, that’s okay! But more often than not, you’ll find that playing around with ingredients can make some really great tasting stuff.
That being said, if you don’t feel comfortable with making something lengthy yet, try making something like these amazing s’mores cookies. They’re a personal favorite, but they aren’t too difficult.
Or you can try something like these awesome peanut butter cupcakes with chocolate cheesecake frosting that may be a bit more involved than you’re used to, but don’t incorporate any tough techniques.
Haha, well if you want to stick some raspberry sorbet in between two raspberry pop tarts and eat that, I’m sure it couldn’t be bad. :)
But as far as other recipes go that are, I guess, a bit more “in depth” using some of those ingredients—
You could also try making your own raspberry sorbet!
Not sure what you’re referring to, but everything I post has two links to the recipe—click through the picture or on the title.
This is not a usual recipe post, but you know what I discovered last night when, in the midst of baking, I realized I had no vanilla extract?
It’s an awesome idea to replace the vanilla extract in a recipe with flavored alcohol. In this case, Butterscotch Schnapps. :)
I highly recommend it.