Wednesday, September 30, 2009

Chocolate Cake Pops


This is my first month participating in Rach's Baking Challenge  and the chosen ingredient for this month was Chocolate. Surprisingly enough I had a hard time figuring out what I wanted to make. I have been wanting to try CAKE POPS that I found over at Bakerella's - she is the QUEEN of POP.  Please check out her site to see all the cake pops she has made. Makenzie has been asking me to make something for class. I also needed to bake something chocolate for this challenge. So, by making these pops I fulfilled all three request!!!
















My happy girl with her POPS!!!

Chocolate Cake Pops

  • 1 box cake mix (cook as directed on box for 13 X 9 cake)
  • 1 can frosting (16 oz.) - I used Cream Cheese for this recipe
  • Wax paper
  • Pink candy melts (1 lb. pkg.) OR whatever color you want for the occasion.
  • Lollipop sticks (found these at Michael's)
  • Treat bags and Ribbon - if you would like to cover
  • Styrofoam block
  • Sprinkles (optional)



After cake is cooked and cooled completely, crumble into large bowl.

Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)

Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50) - For this recipe I made them larger and came out with 25.

Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)

Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)

Place them in the freezer for a little while to firm up.

Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

Place in a styrofoam block to dry.

Monday, September 28, 2009

C is for CUPCAKES and CICELY........


Last week I made Pumpkin Spice Bars and took them to work to so they are not sitting around my house tempting me SHARE!!! My co-worker Cicely told me she did not like pumpkin but she would give them a try! She was still sure after trying them that she did not like pumpkin or my bars!!! However, she did like the cream cheese frosting!! She asked me if I could make a yellow cake mix with cream cheese icing!!! So, I tried out a new recipe that I found for Homemade Yellow Cake Mix this weekend.

The cake was good but not great!!! The girls and Michael both said it was delicious. I was hoping it would be a little more moist. Again, it was good but will probably not make it again. There is another recipe I would like to try that I think will be more moist.

The cream cheese icing I used for this recipe is not the same one listed on my blog for the Pumpkin Spice Bars. I took this recipe from my friend over at Lick The Bowl Good .


The technique I used for the "C" on the cupcake is the same one I used for "BU" on the sugar bears!!















Homemade Yellow Cake Mix


  • 3 cups all-purpose flour

  • 2 cups sugar

  • 1 tbsp baking powder

  • 1/2 cup non-fat dry milk

Combine flour,sugar,baking powder and non-fat dry milk. Store in airtight container or baggie. Keeps well in pantry.

Cake Mix Directions:

  • 1 recipe Homemade Yellow Cake Mix

  • 1 1/4 cups water

  • 1 1/2 tsp vanilla
  • 1/2 cup butter, softened
  • 3 eggs
Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350 degrees, using these baking times.

8" or  9" cake rounds - 25-30 minutes
13x9 pan 40-45 minutes
cupcakes - 15-20 minutes
tube/bundt pan - 45-50 minutes

_________________________________

Cream Cheese Frosting

  • 8 oz. cream cheese, room temperature
  • 3/4 c. powdered sugar
  • 1/2 tsp. vanilla extract
In a medium bowl, whisk cream cheese, sugar and vanilla together til creamy and smooth. Use immediately or store in refrigerator in an airtight container for up to a week

Hash Brown Potato Casserole

This weekend we had Michael's Grand-Mother's 75th birthday party and were asked to bring a side dish. They were serving up BBQ and this is a great side to go with.

I am pretty sure that most of you have seen it, made it or eaten it BUT if you haven't you are missing out! This is another favorite from Paula Deen and like most things everyone has their own version, here is mine borrowed from Paula!!!

It reminds me of a big baked potato all the way without the skin!! It is great with just about anything!!! It is a true comfort food!!










Hashbrown Potato Casserole
  • 2lbs frozen Southern Style has brown potatoes
  • 4 cups grated Cheddar cheese
  • 1 - 10 3/4 ounce can cream of mushroom soup
  • 2 cups sour cream
  • 1/2 cup (1 stick) melted butter
  • 1 medium onion, chopped (optional, I never add it)
 
Preheate the oven to 350 degrees. In a large bowl combined potatoes, 2 cups of Cheddar, soup, sour cream, butter, onion. Place in a buttered 13x9 pan cover top with foil and bake for 45 minutes - remove the foil the last 5 minutes to melt the cheese on top.

Variation: Instead of topping the casserole with cheese, you may use 2 cups Ritz Crackers with 1/2 cup melted butter.

Friday, September 25, 2009

Sugar Bears

Sugar Bears take TWO!!! Friday night I decided to get the sugar bears decorated so I could take them with me to Waco on Saturday and give to my Mom so she could deliver them on Monday!!!

This is my first REAL experience with Royal Icing and to be honest I was a little intimidated by it BUT I faced my fears head on and WHIPPED, its butt.... LOL 

I mixed up the royal icing in my electric mixer for about 8-10 minutes until it was thick and formed peaks! I mixed in some green coloring for that BAYLOR BEAR GREEN!! After I had enough for my piping icing I added a little water to the icing to get my "flooding" icing! After I started flooding the cookies I realized that it could have been a little thinner but it worked out fine.

I also thought the recipe made a little more than it did. So, next time I will double the recipe to make sure I have just enough.
















How did I make the "BU" on the cookie?!??!

I purchased white chocolate melting disc from the bake shop (you can also get them from Michaels or Hobby Lobby also used to make candy with the molds.) I put some in a bowl and heated them on 30 second intervals until they were melted. I poured into a ziploc bag snipped one corner and let it all flow into a squeeze bottle with a tip on the end. I took out a cookie sheet and put a piece of wax paper down to fit. I wrote "BU" using the squeeze bottle and chocolate. After writing I would sprinkle with gold sanding sugar. After I was finished I placed the cookie sheet in the refrigerator for the chocolate to harden. Once I flooded the cookie I would take one and drop onto the cookie. *Be sure to drop letttering/Monogram down on the cookie while it is still wet, also be sure to make the lettering/monogram before sitting down to flood your cookies so they have enough time to harden*

This cookie dough is soooo good! I usually do not like decorated sugar cookies because they are so hard BUT this one is PERFECT!!! I set aside two cookies for Mom and Dad and on Saturday after eating their cookie they said they would have to agree!!! You will definitely be seeing more cookies on this site!!!




Makenzie's Decorated Cookie!!!

Thursday, September 24, 2009

Sugar Bears Part One..........

I have been itching to make cut-out sugar cookies since my class last Saturday!!! I wanted to make a batch that I could make and give away!!! So, my Mom works for Baylor Unversity so I made a batch of Sugar Bears to send to all the ladies she works with. This is a two part post because I am not going to have time to put the Royal Icing on until Sunday but wanted to share how cute they are!!! I LOVE this cookie dough it is so easy to roll out and is not sticky! If you use the trick with the parchment paper and the rods they came out the same thickness!!! Stay tuned I will post their colorful cuteness on Monday!!












SIC EM' BEARS!!!

Wednesday, September 23, 2009

Harvest Pumpkin Spice Bars

Fall is finally here at least for a few days anyway. So, in honor of the first day of fall I wanted to BAKE!!! I came across the recipe for the Pumpkin Spice Bars and knew immediately that is what I wanted to cook!!! I ate a little corner while it was still warm and it was DEEEEE-LLLLLLLIIIII-CCCCC-IIIIIOOOUUSSS!!!









Pumpkin Spice Bars
  • 4 eggs
  • 2 cups Granulated Sugar
  • 1 cup Vegetable Oil
  • 1 can (15oz) pumkin (NOT Pumpkin Pie Mix)
  • 2 cups Flour
  • 3 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins (optional)

Cream Cheese Frosting
  • 1 package (8oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 tsp milk
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • 1/2 cup walnuts, (optional)


Heat oven to 350. Lightly grease bottom and sides of 15x10x1 (I didn't have that size so I used my 9x13 and cooked it a little bit longer) with shortening. In large bowl, beat eggs,granulated sugar,oil and pumpkin until smooth with whire whisk. Stir in flour, baking powder,cinnamon,baking soda and salt. Stir in raisins. Spread in pan.

Bake 25 -30 minutes (longer if usinig 9x13) or until light brown. Cool completely in pan on cooling rack, about 2 hours.

In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.  Spread frosting over bars. Sprinkle with walnuts.

Store in Refrigerator.


 
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