Cake Balls

image from http://www.myflourgarden.com/rumballs.html

I am posting the recipe for these ridiculously sinful, but oh so delicious little bites of cake for my friend Gail, at Gail’s Great Atlantic. I made them for a party the other night and people seriously went gaga for them. No, I didn’t hear anyone singing Bad Romance, although they could have in reference to these chocolate covered concoctions. I promise you, this is certainly a recipe to share!

Anyway, after looking at several other cake ball recipes, I realized they are about the same so, since I inherently trust my favorite butter queen, I went with Paula Deen’s. She has never steered me wrong.
Mine were red velvet, which I’ve never had before and honestly, really didn’t care for. Although, with this recipe, it doesn’t matter because I could barely taste the cake due to my teeth practically screaming out for a dentist! I combined it with cream cheese frosting (my fave) and vanilla baker’s almond bark.
Here it is:

Paula’s Cake Balls (taken from Smithfield.com)

Paula’s own version of this trendy sweet!

Serves: 36 Cook Time: 20 Minutes

Smithfield Product: None

Ingredients

  • 1 (18.25 ounce) package cake mix
  • 1 (16 ounce) container prepared cake frosting
  • 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)
  • Food Coloring (optional)
  • Paula’s Favorite Combinations:
  • *Red Velvet Cake/Cream Cheese Frosting and dipped in white chocolate coating
  • *Strawberry Supreme Cake/Strawberries and Cream Frosting – Dipped in Chocolate Coating
  • *White Cake/Mint Chocolate Chip Frosting – Dipped in Chocolate Coating
  • *Caramel Cake/Chocolate Mocha Frosting – Dipped in Chocolate Coating
  • *White Cake/Wild Cherry Vanilla Frosting – Dipped in Dark Chocolate Coating
  • *French Vanilla Cake/White Chocolate Almond Frosting – Dipped in Chocolate Coating
  • *Dark Chocolate Cake/Cream Cheese Frosting – Dipped in White Chocolate Coating
  • *Spice Cake/Cream Cheese Frosting – Dipped in White Chocolate Coating
  • *Lemon Cake/Lemon Frosting – Dipped in White Chocolate Coating
  • *Confetti Cake/Vanilla Frosting – Dipped in White Chocolate Coating

Steps

Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight. Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate. Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray. NOTE: We found that an old Easter egg dipper works as well. If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you’ll need to place them back in the freezer for additional time Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Serving Suggestions

Serve with a cold glass of milk!

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Peach Dump Cake

For Christmas this year I gave my bestie and her family a once a month dessert for the whole year. I make them one delicious dessert every month and they get a gift that keeps give all year. It’s been so fun to think of what I will make next. So much good stuff out there! This past month I made them a Chocolate Eclair Cake, which, if you have not had, you must. It is fantastically good and so super easy it’s just ridiculous.

Well, my friend could not believe that I would be so cruel to give her something so yummy when she was just fitting into her jeans. Cruel, so cruel. So, how does she pay me back? By making this ginormous Peach Dump Cake for my family. Now mind you, there are like 2 1/2 of us for real around here. You can’t really count Anna, after all. And this cake was mammoth! Fortunately, I was able to push at least a little off on another great friend of mine. God bless you, Carrie. 🙂

Anyway, I just had to share this recipe with you because, well, it needs to be shared. So here you go:

Preheat oven to 350 degrees.

1 large can (30 0z) sliced peaches with juice
1 butter pecan cake mix (I’ve only seen this by Betty Crocker)
1 & 1/2 sticks melted butter
1/2 to 1 cup chopped pecans (if desired)

Layer in greased 9×13 pan as follows:

Peaches, including juice (I chop them smaller)

Sprinkle DRY cake mix evenly over peaches
Top with pecans
Drizzle melted butter evenly over dry cake mix

Bake at 350 Degrees for 45 minutes.

Now go make it already! You can thank me later. Or curse me, whatever works for ya!

Enjoy!!

5 Minute Chocolate Mug Cake

My sister in law just sent me this recipe. I am so trying it, so you know I had to share it with you!

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons cake flour ( that’s plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional) a small splash of vanilla
essence
1 coffee mug

Put dry ingredients in mug mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla essence, and mix again.

(you can also do all the above in a bowl and then pour it in your mug)

Microwave for 3 minutes at 1000 watts. The cake will rise over the top
of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT!

Two things…

Totally worth eating…

http://www.verybestbaking.com/recipes/detail.aspx?ID=29734

The recipe actually called for peanut butter chips, which I thought I had but it turned out I didn’t. So, I decided to try with cherry chips instead, which I did have. Holy cow!! It is so good. It is getting ugly in here how much I am craving this cake. I had never made a homemade cake before, it’s pretty darn easy and I’ll surely do it again. Totally worth it as it is one of the yummiest and moist cakes I’ve ever eaten. Give it a try!

Totally worth reading…

http://www.theotherjournal.com/

Two yummy recipes

Here is what we had for dinner tonight, courtesy of Kraft kitchen:

Dinnertime Quessadillas

2 cups shredded cooked chicken

1/2 cup drained canned whole kernel corn

1/2 cup sliced green onions

1/2 cup drained canned black beans, rinsed

1 cup TACO BELL HOME ORIGINALS Salsa

1 cup KRAFT Mexican Style Shredded Four Cheese

8 TACO BELL HOME ORIGINALS Flour Tortillas

LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.

FOLD tortillas in half to enclose filling.

COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.

 

And here is a recipe that my friend, Kim, just gave me.  Looks like I’ll need to try it sometime soon!

cook 3 frozen boneless skinless breast in the crockpot on high for 5 hrs..clean sludge off and shred up..when those are done..I take CHICKEN cheesy enchildada helper..cook that according to directions..add the shredded chicken..I take a can of campbells cremey verede soup..warm that up on the stove with about a half can of milk..when all that is warmed and cook..I put the helper mixture into tortilla’s..roll and put in a 9×13 pan..I normaly get a bout 6..then I take that soup mixture pour it all over it..then take a bag of shredded cheese..pour tons of that over it..cook in oven till cheese is melted..and its done..i top mine with sour cream..but you could also do salsa

Easter Cookies

A friend sent me this story and recipe for Easter cookies and a good way to talk to your kids about the Easter story in a way that they will love! Lilla is a little too young this year but next year I’m totally doing it!

Easter Cookies
——————————————————————————–
The following recipe is making its rounds on the Internet as a freely-reproducible file. If you find it a useful visual aid for communicating the message of the resurrection to children, please pass it on!

Ingredients:
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar

You will also need:
Bible
re-sealable baggie
wooden spoon
mixing bowl
electic mixer
cookie sheet
waxed paper
tape

Directions:
Preheat oven to 300 degrees F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life so that we could have life. Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for several minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! Explain how the tomb was empty on the first Easter because Christ had risen from the dead! Read Matthew 28:1-9.

Easter Cookies

A friend sent me this story and recipe for Easter cookies and a good way to talk to your kids about the Easter story in a way that they will love! Lilla is a little too young this year but next year I’m totally doing it!

Easter Cookies
——————————————————————————–
The following recipe is making its rounds on the Internet as a freely-reproducible file. If you find it a useful visual aid for communicating the message of the resurrection to children, please pass it on!

Ingredients:
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar

You will also need:
Bible
re-sealable baggie
wooden spoon
mixing bowl
electic mixer
cookie sheet
waxed paper
tape

Directions:
Preheat oven to 300 degrees F.

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life so that we could have life. Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for several minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! Explain how the tomb was empty on the first Easter because Christ had risen from the dead! Read Matthew 28:1-9.