S’mores Bark

S’mores Bark is everything you love about S’mores all mixed into one tasty summertime treat.  No campfire needed!

S'mores Bark |  Mother Thyme

My love for Dove® Dark Chocolate goes way back.

Dove® Dark Chocolate is Mr. Mother Thyme’s favorite.  If I ever need to score brownie points with him, I just need to give him a bag of Dove® Dark Chocolate and he’s a happy hubby.

When I make candy goodie bags or jars for the holidays I love to include Dove® Dark Chocolate.  Each individually wrapped piece of rich chocolate is a little bite of heaven.

We spend many weekends during the summer camping.  My kids love when Mr. Mother Thyme gets a campfire going so they can start toasting marshmallows and making S’mores!

Toasted Marshmallows + Dove® Dark Chocolates + Keebler Graham Crackers = One irresistible S’more!

S'mores Bark | Mother Thyme

No campfire?  No problem!  You can easily make S’mores right in your oven.  Simply preheat your oven to 425 degrees.  Line your desired amount of Keebler Honey Grahams on a parchment lined baking sheet.  Top each graham with 2 pieces of unwrapped Dove® Dark Chocolates and a large marshmallow cut in half.  Bake for about 4-5 minutes until marshmallows begin to puff.  Remove from oven and carefully top with remaining Keebler Honey Graham and gently press down.  Allow to cool for a few minutes and dig in!

If you want to enjoy S’mores without messy hands, try S’mores Bark.  It’s easy and makes a great treat for all your summer entertaining.  Simply melt 2 bags of Dove® Dark Chocolate in your microwave or double boiler.  Pour the chocolate on a large parchment lined baking sheet and spread evenly, creating about 8×12 inch rectangle.  A silicone liner works best.  Warm up marshmallow fluff and dollop it in the chocolate.  Using the back of a butter knife swirl the marshmallow fluff into the chocolate.  Sprinkle the top with Keebler Honey Grahams pieces.  Place in the refrigerator for a few hours until it hardens, then break into pieces.  Store in an airtight container in the refrigerator until ready to serve.

S'mores Bark | Mother Thyme

S’mores Bark is a fun way to enjoy a summer favorite, especially when it uses Dove® Dark Chocolates.

For more chocolate yumminess, stay connected with Dove® Dark Chocolate on FacebookTwitter.

 

S’mores Bark

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Yield: 1 pound bark

S’mores Bark

Ingredients

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. Unwrap chocolates and place in a large microwave safe bowl.
  3. Microwave at 50% power in 30 second intervals until chocolate is melted and creamy.
  4. Pour chocolate on parchment lined baking sheet and spread evenly making a 8x12 inch rectangle.
  5. Heat marshmallow fluff in the microwave at 50% power in 10 second intervals until easy to stir. Dollop fluff on top of chocolate. Using the back of butter knife, gently swirl marshmallow fluff in chocolate.
  6. Sprinkle top with graham cracker pieces.
  7. Place in the refrigerator for a few hours until harden. Break into pieces and store in an airtight container in the refrigerator until ready to serve.
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Disclaimer:  Compensation was provided by Dove® Dark Chocolate via MomTrends.  The opinions expressed herein are those of the author and are not indicative of the opinions of Dove® or MomTrends.

Lemon Mousse Berry Parfaits

Grab a spoon and get ready to dive into this creamy Lemon Mousse.  It is so easy to whip up and is great topped with berries and crumbled Walkers Shortbread cookies.

Lemon Mousse Berry Parfaits | Mother Thyme

4th of July.  Time for picnics, parades and fireworks.

Celebrate this 4th of July with this festive red, white and blue Lemon Mousse Berry Parfaits.  You can easily make this in a large trifle serving bowl, or I like to make them in individual mason jars. Making them in mason jars, you can keep them covered and refrigerated until ready to serve.  If you are heading to a picnic, they’ll stay cool in the cooler until you are ready to take them out.  Using mason jars make them easy, portable desserts.

If you are entertaining, a fun way to serve dessert to your guests is fill up a large metal bucket with ice, and place the mason jars in the ice to keep cool.  Everyone can grab a mason jar when they are ready to enjoy this yummy dessert.

Lemon Mousse Berry Parfaits | Mother Thyme

Lemon Mousse Berry Parfaits | Mother Thyme

This Lemon Mousse is super easy to make.  Simply mix cream cheese, condensed milk, fresh lemon juice and lemon zest together until creamy.  Fold in some whipped cream, cover and chill for about 30 minutes before assembling.

Once you have the base of this dessert made, you are ready to assemble.  You can use whatever you have on hand to customize these parfaits.  I like to use crushed Walkers Shortbread cookies, strawberries and blueberries.  Lemon with shortbread is a great combination.  The fresh berries add another delicious layer for a simple a refreshing summertime dessert!

Lemon Mousse Berry Parfaits | Mother Thyme

Lemon Mousse Berry Parfaits

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 servings

Lemon Mousse Berry Parfaits

Ingredients

  • Half pint heavy whipping cream
  • 4 ounces cream cheese, softened
  • 1/2 cup condensed milk
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Zest from one lemon
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, sliced
  • 4.7 ounce box Walkers Highlander shortbread

Instructions

  1. Using an electric mixer, whip heavy cream on high until stiff peaks form. Scoop into a small bowl and set aside.
  2. Using an electric mixer mix cream cheese, condensed milk, lemon juice and zest until smooth and creamy.
  3. Fold in whipped cream. Cover and chill for about 30 minutes.
  4. Mix berries together in a bowl and set aside.
  5. Place shortbread cookies in a resealable bag and crush using a mallet or rolling pin.
  6. To assemble, scoop desired amount of lemon mousse in bowl, top with some of the shortbread crumbles then berries. Repeat layer.
  7. Depending the size of the serving bowl or jars you use, you may need to repeat layers more.
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Apricot and Ricotta Shortbread Tarts

Buttery Walkers Shortbread topped with sweetened ricotta and topped with apricot preserves, almonds and drizzled with honey for a simple and delicious dessert.

Apricot and Ricotta Shortbread Tarts | Mother Thyme  

With Mother’s Day just around the corner, these adorable Apricot and Ricotta Shortbread Tarts are the perfect addition to your Mother’s Day luncheon.  

Delicious Walkers Shortbread are the perfect canvas for these tarts.  Topped with sweet ricotta cheese, apricot preserves, almonds and drizzled with honey.  So easy, and so good!  You can use your favorite jam, however I think apricot is the perfect compliment on these.  

Apricot and Ricotta Shortbread Tarts | Mother Thyme

I always have a box or two of  yummy Walkers Shortbread on hand.  They are delicious with a cup of tea or to simply serve alone on a platter.  My kids love the Animal Shape Shortbread.  Walkers is known for the finest shortbread and family owned since 1898.  You can taste the quality in each buttery bite.   

What I love about these little shortbread tarts is how easy they are.  Desserts don’t always need to need to be fussy or complicated.  These are simple and delicious.  Perfect for a spring brunch, a picnic in the park or just because they are so good!  

Grab your favorite box of Walkers Shortbread today and get 20% off your entire purchase price excluding sale items from 4/27/2014-5/3/2014.  Use promo code MTMOM2014 at checkout.

Apricot and Ricotta Shortbread Tarts | Mother Thyme

Apricot and Ricotta Shortbread Tarts

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-6 servings

Ingredients

  • 1 (4.7 ounce) box Walkers Shortbread Highlander
  • 1/2 cup whole ricotta cheese
  • 1 tablespoon sugar
  • Dash of nutmeg
  • 1/4 cup apricot preserves
  • 1 tablespoon chopped walnuts
  • 1 tablespoon honey

Instructions

  1. Place shortbread on a serving tray.
  2. In a small bowl mix ricotta, sugar and nutmeg.
  3. Spread mixture on flat part of each shortbread.
  4. Top with a dollop of apricot preserves and garnish with chopped walnuts.
  5. Drizzle with honey and serve.
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Low Carb Lemon Cheesecake

Creamy and delicious no bake Low Carb Lemon Cheesecake with a buttery almond crust.  Even if you are not on a low carb diet, you will love this!  

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

I am obsessed with this cheesecake.

If you are following a low carb diet like I am, you are probably looking for the occasional sweet treat.  This has become my favorite.  It is so simple.  It starts with an easy almond crust that includes almond flour, melted butter and a pinch of Splenda or your favorite sugar substitute.  You will need to pop the crust in the oven for a few minutes.  Once it is cool, add an easy, no bake cheesecake filling that will knock your socks off.  It is simply cream cheese, heavy whipping cream, a splash of vanilla which is optional and a packet of sugar free lemon jello.  How easy is that!

The filling sets perfectly and before you know it you will be indulging on a piece delicious, guilt free low carb cheesecake.  Even if you are not on a low carb diet, you will love this!  

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

You can use any sugar free jello flavor you want.  Lemon seems to be a classic cheesecake flavor, but I have tried cherry, raspberry and strawberry.  Orange would be great, or even lime for a key lime cheesecake, yum!  

You can even customize how you make it.  I have made these as mini cheesecakes using a cupcake pan.  Just line a 12 cupcake pan with paper liners, press a little of the almond crust to the bottom of each cup and bake for about 6-8 minutes.  Once cool, add the filling and chill for a few hours until set.  Super easy.  These also make cute little desserts in jars too, great for a spring picnic in the park!  

So go ahead, splurge and enjoy this yummy guilt free, low carb dessert!  

Low Carb Lemon Cheesecake | Mother Thyme #lowcarb #desserts

Low Carb Lemon Cheesecake

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Yield: 6-8 servings

Low Carb Lemon Cheesecake

Ingredients

    Crust
  • 1 1/4 cup almond flour
  • 3 tablespoons butter, melted
  • 1 1/2 teaspoon Splenda (about 1 packet)
  • Filling
  • 8 ounce cream cheese, softened
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups heavy whipping cream
  • .3 ounce packet sugar-free lemon jello
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees. Generously spray an 8-inch baking dish or springform pan with cooking spray.
  2. Mix almond flour, butter and splenda until mixture is crumbly. Press in the bottom of baking dish and bake for about 8-10 minutes until golden brown.
  3. Cool completely.
  4. Cheesecake
  5. Using an electric mixer with the whisk attachment mix cream cheese until smooth and creamy.
  6. Stir in vanilla extract.
  7. Add in heavy cream and whisk on high until mixture thickens and soft peaks form.
  8. Reduce speed to low and mix in jello packet until blended.
  9. Spread mixture evenly with a spatula over cooled crust.
  10. Cover and chill until set, about 2-3 hours or overnight.

Variations- MINI CHEESECAKES - Line a 12 cup cupcake pan with paper liners. Press a small amount of crust on the bottom of each liner. Bake in a 350 degree oven for about 7 minutes until golden brown. Cool completely. Prepare filling as directed and divide the mixture between each cup. Chill for several hours or overnight. Serve with liner or unwrap before serving. CHEESECAKE IN A JAR - Divide crust mixture between jars and press into the bottom. Bake in a 350 degree oven for 7-9 minutes until golden brown. Prepare filling as directed and spoon into each jar. Cover and chill for several hours or overnight until ready to serve.

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Carrot Cake Rice Krispie Treats

All the flavors of carrot cake mixed into yummy rice krispie treats and topped with a creamy cream cheese frosting.

Carrot Cake Rice Krispie Treats - www.motherthyme.com

If you like carrot cake and rice krispie treats, you are going to love the blend of them both in these yummy Carrot Cake Rice Krispie Treats.  With Easter just around the corner, these tasty little treats are perfect for all your Easter and spring festivities.

These rice krispie treats are made with box carrot cake mix.  I used Betty Crocker, however you can use whatever brand you can find.  I seem to use box cake mix for everything but cake.  I love making cakes from scratch such as my recent Coconut Cream Cake or the popular Cinnamon Roll Cake.  For fun little treats like these rice krispie treats, even truffles or dips, I use box cake mix.  

Carrot Cake Rice Krispie Treats - www.motherthyme.com

What is carrot cake without cream cheese frosting.  Even though these are just rice krispie treats, the frosting literally tops these off.  Sprinkle them with some shredded coconut and some chopped walnuts and they will be a great little treat everyone will love.

Carrot Cake Rice Krispie Treats - www.motherthyme.com

 

Carrot Cake Rice Krispie Treats

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 16 servings

Carrot Cake Rice Krispie Treats

Ingredients

  • 10 ounce bag mini marshmallows
  • 4 tablespoons butter
  • 1 cup box carrot cake mix
  • 6 cups rice krispie cereal
  • Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounce cream cheese, softened
  • 1 teaspoon vanilla extra
  • 2 cups confectioners sugar

Instructions

  1. Grease a 9x13 baking pan with butter or cooking spray and set aside.
  2. Melt butter and marshmallows in a large saucepan over medium heat, stirring until marshmallows are melted.
  3. Reduce heat to low and stir in cake mix.
  4. Mix in rice krispies and stir until combined.
  5. Pour into prepared baking pan and press down until even (spraying your hands with cooking spray or using parchment paper works best to get them firmly pressed into the pan.)
  6. Allow to cool completely.
  7. Frosting
  8. Using an electric mixer, mix butter and cream cheese until combined.
  9. Mix in vanilla extract
  10. Gradually add in confectioners sugar until creamy.
  11. Spread over rice krispie treats.
  12. Garnish with shredded coconut flakes and chopped walnuts if desired.
  13. Cover and store in the refrigerator.
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Coconut Cream Cake with Coconut Cream Frosting

Simple Coconut Cream Cake topped with a whipped Coconut Cream Frosting — a little slice of heaven! 

Coconut Cream Cake with Coconut Cream Frosting from www.motherthyme.com

I have a confession to make.  You know those little frozen Pepperidge Farm Layer Cakes? 

I love those.  Especially the Coconut. 

When I was growing up my great-grandmother always had those, so they bring back sweet memories of enjoying a slice of cake with her.  It also brings back memories of my 35th birthday.  I just found out I was pregnant and expecting twins.  It was such a special time.  I’ll never forget the cake I wanted was a Pepperidge Farm Coconut Cake.  It was quite funny.  I remember Mr. Mother Thyme asking me if I was sure that was the cake I wanted for my birthday.  I’m sure he was expecting I would request some fancy, gourmet cake from the local bakery.  I could have probably eaten that entire cake myself.  Looking back, I think that was actually the last time I had one of those cakes. 

Coconut Cream Cake with Coconut Cream Frosting from www.motherthyme.com

Simple, single layer cakes are my favorite dessert to make.  They can easily be prepared on a whim, or when the craving for a slice of cake hits.  Because I am such a fan of coconut cake, this Coconut Cream Cake is probably one of my favorites.  It is moist and delicious and topped with a whipped Coconut Cream Frosting, which you may just want to eat alone with a spoon. 

The secret ingredient in the cake and the frosting is coconut cream instant pudding mix.  I admit, I have an obsession with using pudding mix in many of my desserts.  The coconut cream pudding mix gives both the cake and the frosting a great flavor with just the right amount of coconut in each tasty bite. 

If you want to get a little fancy and layer this cake, simply double the recipe.  If you double the frosting, you will have extra leftover after you fill and frost the cake, but leftover frosting is never a bad thing.

Coconut Cream Cake with Coconut Cream Frosting from www.motherthyme.com

Don’t miss these other simple and easy cakes
Chocolate Chip Cake with Chocolate Chip Cookie Dough Frosting
Cinnamon Roll Cake with Cream Cheese Frosting
Easy Pumpkin Cake with Butter Pecan Frosting

Coconut Cream Cake with Coconut Cream Frosting

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 8 servings

Coconut Cream Cake with Coconut Cream Frosting

Ingredients

  • 1 cup all-purpose flour
  • 3.4 ounce box coconut cream instant pudding mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1 large egg
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • Coconut Cream Frosting
  • 1 pint heavy cream
  • 3.4 ounce box coconut cream instant pudding mix
  • 1/4 cup powder sugar
  • 1/4 cup shredded coconut flakes (optional)

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
  2. In a medium bowl mix flour, pudding mix, baking powder, and salt.
  3. In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
  4. Gradually stir flour mixture into wet ingredients until combined.
  5. Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
  6. Cool completely on a wire rack before removing from pan.
  7. Coconut Cream Frosting
  8. Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
  9. Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
  10. Cover in cake carrier and store in the refrigerator until ready to serve.
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Shortbread S’mores

Enjoy these delicious Shortbread S’mores by the fire, or easily whip these up right in your own kitchen!

Shortbread S'mores - www.motherthyme.com

Who said you can only use graham crackers to making delicious s’mores?

Walkers shortbread rounds are the perfect canvas to load up a piece of chocolate and a marshmallow to make one tasty s’more.  If you live in the Northeast like I do, a little taste of summer is a welcome treat.  Even if we can’t get outside to roast marshmallows, you can easily make these right in your own kitchen.  You just need to pop them under your broiler for just a few minutes, and voila!  You have an ooey, gooey toasted marshmallow.

Shortbread S'mores - www.motherthyme.com

If you get a craving for one of these, Walkers has the perfect 2 pack of these delicious shortbread rounds, so you can make just 1, or however many you would like.  The 2 pack shortbread are great for on the go.  Tuck into your purse for a little snack with your afternoon tea, or to take on a weekend picnic in the park.

I love having Walkers on hand.  They are great for entertaining, especially for Spring brunches such as bridal showers, baby showers, Easter and Mother’s Day.  Put these beautiful Walkers shortbread on a tray and dessert is served.  You can even get a creative and serve these with some toppings on the side like melted chocolate, hazelnut spread and jams and lemon curd or have fun with your guests and make these yummy and easy Shortbread S’mores.  

Shortbread S'mores - www.motherthyme.com

Don’t miss these other easy Walker recipes!
3 ingredient Chocolate Cookie Butter
Millionaire’s Shortbread

Walkers is offering Mother Thyme readers 20% your entire order (excluding sale items) from 3/20-3/27 2014.  Use promo code MTSPRING2014 at checkout.  Click HERE to order a few boxes of these delicious cookies and have them delivered directly to your doorstep! 

For the latest updates, follow Walkers and Mother Thyme on Facebook! 

Shortbread S’mores

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Shortbread S’mores

Ingredients

  • Walkers Shortbread Rounds
  • Marshmallows
  • Chocolate Bar or Hazelnut spread
  • Strawberry jam (optional)

Instructions

  1. Preheat broiler.
  2. Put a piece of chocolate on top of one shortbread and top with marshmallow. Place on baking sheet.
  3. Place baking sheet under broiler for 2-3 minutes, watching carefully until marshmallow is toasted.
  4. Remove from oven and carefully top with shortbread and press down.
  5. Serve immediately.
  6. Optional
  7. Spread strawberry jam or your favorite jam on shortbread before placing on top of marshmallow.
  8. Note
  9. If using hazelnut spread instead of chocolate, spread on shortbread not going in oven. Place marshmallow on 1 shortbread and toast. Spread hazelnut spread on second shortbread and press down on toasted marshmallow.
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Disclosure — I have a partnership with Walkers Shortbread.  I received product to review but was not compensated for this post.  All opinions are my own. 

Red Velvet Angel Food Cake

A simple and light Red Velvet Angel Food Cake topped with an easy French Vanilla Bean Glaze — perfect for any occasion. 

Red Velvet Angel Food Cake | www.motherthyme.com

Love is in the air.

Valentine’s Day is in a few days.  Time to get ready for Cupid’s arrival with hearts and sweet treats.

Nothing says Valentine’s Day or even Christmas more than red velvet.  The vibrant red color makes it so festive. 

Red velvet is one of my favorites.  You don’t need a holiday or special occasion to enjoy it.  A few weeks ago I shared my simple Red Velvet Cake which is so yummy.  It is super easy to whip up anytime. 

Red Velvet Angel Food Cake | www.motherthyme.com

I love Angel Food Cakes.  A few of my favorites are my Lemon Angel Food Cake and Key Lime Angel Food Cake.  They are light and I feel less guilty indulging in a piece (or two.)  With all the chocolate, sweets and candy for Valentine’s Day, I thought why not lighten it up a little with Red Velvet Angel Food Cake so you can enjoy cake and a box of chocolates.  Because calories don’t count on Valentine’s Day, right? 

Whether you are having a romantic dinner for two with your sweetie, or looking for a lovely dessert to serve, this Red Velvet Cake topped with a simple French Vanilla Bean Glaze is perfect for any occasion.  Serve alone or with some berries or even cube and toss in a trifle.

Red Velvet Angel Food Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8 servings

Red Velvet Angel Food Cake

Ingredients

  • 1 1/2 cups egg whites (about 10-12 eggs)
  • 1-1 1/2 tablespoon red food coloring
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • French Vanilla Bean Glaze:
  • 1 cup confectioners sugar
  • 2 1/2-3 tablespoons french vanilla creamer
  • 1 vanilla bean, split and seeded

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Generously spray or grease a 9 or 10 inch tube pan with cooking spray and set aside.
  2. Using a stand mixer or electric mixer with whisk attachment add to a large bowl egg white, food coloring, cream of tartar, vanilla extract and salt. Stir on medium high speed until stiff peaks form, about 4-5 minutes.
  3. Reduce speed and gradually add in sugar until just combined.
  4. In a small bowl sift flour and cocoa powder.
  5. Gradually sprinkle in flour/cocoa mixture and fold into mixture a little at a time. Don't over mix.
  6. Pour batter into prepared pan and bake for 35- 40 minutes until top springs back when touched.
  7. Cool completely.
  8. French Vanilla Bean Glaze
  9. Add confectioners sugar to a medium bowl. Stir in French Vanilla creamer a tablespoon at a time until desired consistency. Stir in vanilla bean and drizzle over cooled angel food cake.
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