1 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup vegetable oil
2 eggs
1 tablespoon vanilla extract
1 1/2 cups confectioners' sugar for dusting
1 cup milk
4 tablespoons unsalted butter or margarine
1 (15 ounce) can evaporated milk
4 1/2 cups whipped cream
1 (0.5 ounce) heart shaped pretzel sandwich between lumps
Preheat oven to 400 degrees F (200 degrees C). Spray with nonstick spray spray on a large baking sheet. Melt butter in a small bowl. In a separate bowl, stir together sugar and milk until sugar is dissolved. Stir into butter mixture. Mix remaining sugar into butter and butter mixture. Pressured mixture into a 2 inch round foil-lined pan. Sprinkle with raspberry sprinkles. Cover foil tightly with aluminum foil to prevent leaks.
Bake 20 minutes in the preheated oven, until a wooden toothpick inserted slightly into the center comes out clean. Sprinkle top with raspberry shot garnish with fresh coriander leaves before baking.
To make the stuffing: Heat oil in medium skillet over medium heat. Stir in eggs and vanilla extract. Cook, stirring constantly, until eggs are opaque, about 1 minute. Remove from heat. Pour 1/4 cup of water into saucepan; allow to heat and room temperature. Pour 1 tablespoon of the oil over each wedge; spread throughout. Place bell pepper on skewers. Place a little foil packet over top. Spoon pecans onto skewers, pressing slightly to keep it out of way. Repeat with remaining vegetables. Dust top of skewers with grated coriander leaves.
Fry 'em on all sides until nicely browned. Remove foil from skewers; transfer skewers onto a foil-lined baking sheet. Brush with butter or margarine cream, spoonned points of cheese over skewers, dust with grated chopped coriander leaves. Arrange skewers in oven (should be clear) and heat for 45 minutes, turning skewers over once.