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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Preheat oven to 350; position oven rack in middle of oven; spray a 13 x 9 inch metal baking pan with cooking spray. Reserve 1 tablespoon cake mix; set aside. In a big bowl, add remaining cake mix, melted butter, and egg yolk; blend 1-2 minutes using an electric mixer on low speed until well blended and crumbly. Press mixture into bottom of prepared pan; bake 15 minutes. While crust bakes, in a big bowl, whisk the eggs, condensed milk, lime juice, and reserved cake mix until blended and smooth. Stir in lime zest; carefully spread mixture over warm base layer. Bake an additional 20-24 minutes or until topping is set and golden brown. Transfer to a wire rack and cool completely. Refrigerate until cold before serving, at least 2 hours; cut into bars. *Creamy Lemon Barsprepare as directed but use lemon juice in place of lime juice and lemon zest in place of lime zest. *Orange Burst Barsprepare as directed but use 1/2 cup orange juice plus 2 1/2 tablespoons lemon juice in place of lime juice and orange zest in place of lime zest.