This is one of the simplest recipes ever, but sometimes the simplest combinations make the tastiest food. This dip is a great addition to an appetizer or dessert buffet. Creamy, crunchy and sweet, enjoy this dip with sliced Granny Smith apples that you toss in a little bit of lemon water. My sister-in-law Erin originally made this dip many years ago and I knew I needed the recipe upon first bite!
I have had my share of missteps while attempting to make the perfect lasagna. It seems so easy right? Just layer a ton of ingredients into a pan and bake it, and out comes oozy, cheesy, decadent Italian-Americana on a plate, right? Not for me! I have made too-dry lasagna, too-soggy lasagna, noodles undercooked on the sides and can’t cut them lasagna (that was on a Christmas Eve–I made them again), overflows into the oven and burns lasagna, takes all day and just tastes ok lasagna, and then I finally had a day when I made it just right. I took it out of the oven, let it sit for just a few moments, sliced into it, and there it was! Savory and flavorful, cheesy but not obscenely cheesy, with enough texture to hold its shape, I give this recipe to you and say, enjoy! It took many trays of disappointment for me to get here!
There is a reason peanut butter and jelly make such a classic combination–because salty and sweet together equals happiness! Try making this cake the next time you are celebrating something (like a Friday), and do your best to let your guests try it too. The cake itself is light and fluffy, the icing salty and full of crunchy peanuts, and the filling rich with tangy-sweet raspberry goodness. Oh, and I took some shortcuts to make it very easy to prepare, so you can thank me later!