Cake Balls

If you've been around the food/cooking/baking blog community, I'm sure that you're familiar with Bakerella.  Her beautiful treats are works of art and her Cake Pops are especially lovely.  If you're not familiar, go ahead and check out her website, I'll wait...

 

Pretty cute, right?  Did you see the reindeer ones for Christmas?  So, cute!  Why can’t I have that talent?

 

Anyway, I've wanted to make Cake Pops for awhile and finally got around to doing it a few weeks ago.  However, I didn't have any sticks, so mine were Cake Balls.  I followed Bakerella's directions located here and my Cake Balls were a success!  Not only were they easy to make, but boy, were they good.  They reminded me of kind of a Ho-Ho, with their firm coating and soft inside.  One thing to remember though is to make sure your chocolate coating stays warm and melty…otherwise, it will start to thicken up and you’ll have lumpy balls.  Ha!

 

Smooth, pretty balls.

 

Bumpy, ugly balls.

 

Mmmm, Cake Balls!

 

On a side note, when I was making these Cake Balls I could not stop thinking of the Saturday Night Live skit called, "Schweddy Balls."  In fact, I giggled for a good hour while making them (I have a high level of maturity).  You've seen the skit, right?  It's good old Saturday Night Live humor and though slightly inappropriate...it's hilarious!  And just incase you haven't, here it is. 

 

Enjoy the video clip and enjoy these Schweddy Balls...I mean, Cake Balls!

 

Cake Balls by Bakerella

Ingredients

• 1 box cake mix (cook as directed on box for 13 X 9 cake) – I used Devil’s Food
• 1 can frosting (16 oz.) – I used Vanilla
• 1 package chocolate bark (regular or white chocolate)
• wax paper

Directions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting.
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. Chill for several hours.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm.

**See Bakerella’s website for detailed instructions and prettier balls! **

The Best Chocolate Cake in the Whole World!

Ladies and gentlemen, do I have a recipe to share with you!  I've been holding onto this recipe for years...just waiting for the right time to make it.  Last week, we were having friends over for dinner and I needed a dessert to make.  While looking through the cabinets, I stumbled upon my Bundt pan and I knew, it was time to make this cake.  Holy moley, I don't know why I waited so long to make it, but boy, am I glad that I did!!

 

This cake is the most chocolaty cake I've ever had in my life.  And I am absolutely, 100% in love with it.  Not only is it chocolate cake, but it's got chocolate pudding mix and chocolate chips inside, and it's covered with chocolate glaze.  Oh yea!  What's not to love about that?  This cake is wonderful at room temperature, but for more decadence, put it in the microwave for 30 seconds.  Oh.  My.  Gosh.  It's Heaven, I tell you.  Pure Heaven.  Even Jeremy, who isn't a fan of cake, said, "This is amazzzing!"  Plus, when I told him that I was going to make us one every week, he gladly said, "Sounds good to me!"  Make this cake now.  You will not regret it (though your hips just might!).

 

Enjoy!

Pre-glazed.

 

Post-glazed.

 

Pre-getting in my belly!

Chocolate! Chocolate!  Chocolate!  Bundt Cake with Chocolate Glaze, by Food.com

Ingredients

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (4 ounce) package instant chocolate pudding mix
• 2 cups semi-sweet chocolate chips
• 1 3/4 cups water
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Chocolate Glaze

• 3 tablespoons cocoa
• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 2 -3 tablespoons hot water

Directions

1. Preheat oven to 350°, grease and flour bundt pan, set aside.
2. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
3. In another bowl, combine water, eggs, and vanilla mixing well.
4. Add egg mixture to dry mixture and mix with spoon until just blended.
5. Pour into prepared pan. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
6. Cool 15 to 20 minutes before removing cake from pan.
7. For Chocolate Glaze: Combine all ingredients in bowl and mix with spoon until smooth.
8. When completely cool, drizzle cake with Chocolate Glaze.

The Most Amazing Carrot Cake

What’s up, doc?

Carrot cake is probably my most favorite cake.  It’s delicious and it’s got carrots in it, so it’s totally healthy and fat free, right? :)  My dad loves carrot cake, so for his birthday last month I baked him one!

This is by far, the best carrot cake  that I’ve ever had!  It’s flavored with the perfect amount of spice and it is filled with carrots (of course), pineapple, coconut and pecans.  Plus, when paired with a cream cheese frosting…oh my…it’s pure heaven! 

I’ve made this recipe a few times and surprisingly, I don’t make any changes to it.  Something weird happened when I made it for my dad though.  I’m pretty sure that I was paying attention and using all the right measurements, but for some reason my batter was very dry and tough to stir.  I added a few tablespoons of skim milk to smooth it out, and the cake turned out fine and delicious…but it was just weird.  I still don’t know what happened.  Oh well.  If you have a carrot cake lover in the family or if you just want to try the most delicious carrot cake on the planet, I recommend this recipe.

Enjoy!

 

Ingredients.

Just call me “Sara Lee.”

After I “fixed” the batter.

Frosting ingredients.

Cooling cakes.

Ta-da!

Mmmm.

Carrot Cake, by Recipezaar

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained

Wilton Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup butter, softened
• 3 1/2 cups powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan or 2 round 9 inch pans.
2. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
3. Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes, or in round pans for 35 – 40 minutes.  Don't panic, the centre will sink a little.
4. Allow to cool; when cool, frost the cake.
5. To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

Hawaiian Cake

Boy, do I have a delicious cake recipe for you!  For Easter, Jeremy, Diesel and I went down to my parents house for dinner and you know I was all about making the dessert.  My grandma’s birthday was in a few days, so I thought a cake would be perfect.  More specifically, I thought this cake would be perfect!  My parents just back from a Hawaiian vacation, we’re Hawaiian and it’s delicious.

This cake is very simple to put together and would be great for get togethers or a pot-luck or a birthday celebration.  It is yellow cake, topped with a layer of pudding and pineapple, then frosted with Cool Whip and coconut.  Yummy!  Make this for your next party.  Seriously, it’s a-mazing.

Enjoy!

Ingredients.

 

Pineapple layer.

Frosted.

Ready to eat!

Hawaiian Cake, by Recipezaar

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix

• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 1/4 cups cold milk
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (20 ounce) can crushed pineapple, drained
• 8 ounces Cool Whip (standard size)
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked coconut, toasted

Directions

1. Prepare and bake the cake according to package directions, using a greased 13 in x 9 in x 2 in baking pan.
2. Cool.
3. In a bowl, whisk together milk and pudding mix; let stand to thicken.
4. Stir in pineapple.
5. Spread over cake.
6. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
7. Beat in 1 cup whipped topping.
8. Fold in remaining topping.
9. Spread over Pudding.
10. Sprinkle with coconut.
11. Cover and refrigerate for 3 hours or overnight.

Pineapple Blueberry Crunch Cake

Following our Pulled Pork Sandwiches, you know we had dessert!  Someone at Jeremy’s work made this and he liked it so much that he requested that I make it for when Jayla came over.

The recipe is from Ms. Paula Deen and to be honest with you, I love to watch her show, but I don’t really like to make her recipes.  In case you haven’t noticed…her recipes aren’t exactly healthy.  They are usually loaded with butter, cream, cheese and pretty much anything unhealthy.  Oh well, a treat everyone in  awhile doesn’t hurt, right?

This recipe was super simple and very good!  The bottom is a mix of pineapple and blueberries, while the top is cakey and nutty.  Yum!  I’m sure this would be great with other types of fruit like canned peaches, pears and apple pie filling.  If you’re looking for an easy, fruity and delicious dessert recipe, I would highly recommend this one…even though it calls for almost 2 sticks of butter. :)

Enjoy!

Ingredients.

Per the recipe, it serves 8 people.  This is how much was left after 3 people ate some.  Oh Paula, you and your out of control portion sizes!

My close up.

Paula’s close up.  Now, why couldn’t mine look that pretty?

Pineapple Blueberry Crunch Cake, by Paula Dean

Ingredients

• 3/4 cup butter, plus more for dish
• 1 (20-ounce) can crushed pineapple, in juice
• 1 (20-ounce) can blueberry pie filling
• 1 (18.25-ounce) box yellow cake mix
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.
2. Melt 3/4 cup butter in saucepan over low heat.
3. Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.

Strawberry Lemon Cake

It’s summer!  I love summer.  I love that students our out of school, so I can park closer to my office.  I love that the sun rises super early and sets super late.  I love the way the warm AZ sun thaws me out, when I’ve been inside too long.  I love BBQs with friends.  And I love light summer desserts!

Last night we went over to Jayla’s house for dinner, dessert and doggie playtime.  Of course, I was in charge of the dessert…since its my favorite thing to make!  :)

A few days ago, I was watching Paula Dean's show and I saw her make a Lemon Cake.  Hmmm…I love lemon.  She made the lemon curd filling from scratch.  Hmmm…I have lemon curd in the fridge.  I thought to myself, “Hmmm…we might be onto something here.”  After looking on the Food Network website and reading the reviews for the recipe, the comments on the cake weren’t that great.  So, I thought to myself, “Hmmm…I could always use cake mix, but what goes good with lemon?”  Then, it came to me…strawberries!!  Since after Paula’s show, Sandra Lee was on, I thought, “Hmmm…I’ll make this Semi-Homemade style!”  And voila, this delicious cake was created.

I used Pillsbury Strawberry cake mix, store bought lemon curd, Paula’s frosting (which got good reviews with the recipe) and fresh strawberries, to decorate.  This cake was moist, sweet, tangy and a delicious addition to our summer dinner!  With the cake mix, I made it the “cholesterol free” and “high altitude” way.  As for Paula’s frosting, I really liked it!  It has a marshmallow texture and the recipe makes a lot, so your cake can be nice and fluffy (but I only used half b/c it was way too much for my liking).  Plus, it doesn’t need to be refrigerated.  To continue with my lemon theme, I added a bit of lemon extract to the frosting, just to round out the flavors.  This is a very tasty cake and if you’re looking for a summer dessert, I highly recommend it.

Enjoy!

Mmm…strawberries.

I’ll admit…one reason I like it, is because it’s pink.

The boys eating their cake.

Us girls eating ours.

Sara’s Strawberry Lemon Cake

Ingredients

• 1 box Strawberry cake mix
• Lemon curd (store bought or make your own)
• Paula Dean’s Frosting (recipe below)

Directions

1. Make cake mix as directed for a 8 or 9 inch cake pan and allow to cool on wire racks.
2. Poke holes in the top of one of the cake layers and spread on as much lemon curd as you’d like.  Top with remaining cake layer.
3. Frost with Paula’s Frosting and garnish with strawberries.  (I’m sure you could put more lemon curd on the top layer, if you’d like, because the frosting is so thick that it wouldn’t spread the curd around.)

Paula’s Frosting, by Paula Dean

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract
• 1 tsp lemon extract (my addition)

1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler.
2. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan.
3. Beat constantly on high speed with electric mixer for 7 minutes.
4. Beat in vanilla.