My oldest daughter LOVES to read. I actually call her Rory (Gilmore Girls reference) sometimes. We have had the same conversation Lorelei and Rory had regarding things not fitting into a backpack because of multiple books. To say my daughter reads a lot is an understatement. She would love nothing more than to spend a day curled up and reading a book! She is in eighth grade this year. She has had two librarians in her life thus far and she has taken a shine to both.
In the next few weeks our middle school/ town librarian will be embarking a new adventure with her family in another state. We are sad to see her go, but we wish her all the best! She has picked out numerous books for Kailee, as I am sure she does for many folks in our town and school!! Kailee loves that Audrey will search for just the right book for her, or be able to come up with a title at ease that fits just her style. Thank you Audrey for making our children feel special, and for knowing just what book to pick! The next librarian has some big shoes to fill – I hope they welcome the challenge and our kids with “open books.”
As a token of appreciation I made some chocolate cups for her. I mean, who doesn’t love to each chocolates while they read?!?
You can make the chocolate cups with a candy mold and tempered or compound chocolate, OR you can buy ready made ones at your local grocery store. I filled them with Biscoff Cookie Butter Smooth Spread and topped with dark chocolate ganache.
I also made ones that I filled with just the ganache and topped with a freeze dried raspberry. I used my go-to ganache recipe.
These are super easy and quick to make because you don’t have to let the ganache sit before using it, as you might if you were piping or frosting a dessert, especially if using store bought chocolate candy shells. You fill them and are ready to enjoy!
The possibilities are endless – get creative!! These are a quick treat with big flavor!
Sometimes I have a deep desire to get my hands dirty. The other day was one such day. I hate gardening so I prefer to dirty my hands while baking; and if I am going to get my hands dirty making it, then I want to make something so good you can’t help but purposely getting it on your fingers so you can indulge in your inner child and lick your fingers! This bundt cake recipe is one such recipe.
Grease and flour a bundt pan ( I used a baking spray and flour). From reading the comments on Baking in Arizona’s page many people stated even using a nonstick bundt pan requires prepping the pan with grease and flour.). Preheat oven to 325 degrees. Mix all cake ingredients together in a mixing bowl with an electric mixer or by hand (but make sure to get all dry ingredient incorporated. Fill bundt pan with half the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter just as you would do for a marbled cake. Use a knife to swirl the filling through the cake without scraping the sides or bottom of the pan. Pour other half of the batter over the raspberry filling. Cook 1 hour and test the center with a toothpick or knife. If it comes out wet cook in 3-5 min. intervals until it does. Remove pan from oven and let cool on a rack. After cooling for 20 minutes, gently run a knife around the outside and inside edges. Place serving dish on top of pan and flip to release. 
Have Sweets, Will Share. 