Cake Ball Sundae Cones

We spent St. Patrick's Day making these fun Cake Ball Sundae Cones from my new book Cake Pops Bakerella.  

We used a boxed strawberry cake mix and vanilla frosting for the cake balls, and vanilla coating for the outside.  Fun sprinkles and a skittle on top made them look so cute.  My girls loved them as you can tell from their big smiles.

Ingredients:

1 box cake mix, plus water, oil, and eggs per box instructions
1 can vanilla frosting
2 or 3 bags Wilton candy melts (I used white and pink vanilla flavor)
sprinkles and skittles

Bake cake in a 9x13 pan per box instructions.  Let cool.

Crumble cake into a large bowl, then add the frosting.  Stir well until it all comes together. Refrigerate for 30 minutes.

Roll the cake into large balls just large enough to cover the ice cream cone opening.  Freeze for 1 hour.

You will need a place to set the cones upright for the melted chocolate to set up.  I used a wire cooling rack balanced on top of two plastic cups.  You can also use some styrofoam or empty egg carton with holes punched big enough for the bottom of cone to balance without falling over.

In the microwave, melt one bag of the candy melts in a deep bowl.  Dip each cake ball in the melted chocolate, then use a spoon to carefully set on top of cone.  You want the chocolate to drip down the sides of cone (this will seal it). Decorate with sprinkles. Place into your drying station so the chocolate can set up.  Repeat with all cake balls, melting more chocolate as needed.

Melt the other bag of candy melts in contrasting color.  Spoon over each dried cake ball and add a skittle on top.  Let chocolate set up.  Enjoy!

These can be stored at room temperature, but are best eaten the same day as the cones will lose their crispiness and become very chewy.

{Diet} Coca Cola Sheet Cake

So...today is my 40th Birthday, and since I love chocolate so much, I thought I would share this delicious, rich chocolate cake with you.  Hope you enjoy it as much as we did!

For the Cake:

2 cups all purpose flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon

1 cup unsalted butter (2 sticks)
1/4 cup unsweetened cocoa powder
1 cup Coca Cola (I used Diet)
1/2 cup buttermilk

2 eggs
2 tsp pure vanilla extract

Preheat oven to 350 degrees.  Spray a large 15x3x1 inch jelly roll pan with non-stick cooking spray.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.

In a medium sauce pan over medium heat, whisk together the butter, cocoa powder, coca cola, and buttermilk until it comes to a boil.  Remove from heat and whisk into dry ingredients.  Add the eggs and vanilla and whisk until combined.

Bake for about 15-18 minutes, or until toothpick tester comes out clean.

For the Icing:

1/2 cup unsalted butter (1 stick)
1/4 cup unsweetened cocoa powder
1/2 cup Coca Cola (I used Diet)
4 cups powdered sugar, sifted

In a medium sauce pan over medium heat, whisk together the butter, cocoa powder, and Coca Cola.  Bring to a boil, turn off the heat, and whisk in the powdered sugar until smooth. You could always add some chopped up pecans now, if you prefer.  Pour over the warm cake.  Let cool until the icing has set.  Enjoy warm.




Recipe from May Flaum

Crispy Oven Baked Cheese Sticks and "Unfried" Pickles

This is a healthier way to enjoy the typical fried appetizers you love. They are baked, not fried, and get their nice crispy coating from a mixture of panko and bread crumbs. You can spice up the coating mixture with whatever you are in the mood for, i.e Italian herbs, smoky cumin, spicy cayenne. Choose your favorite dipping sauce and you are ready for a real treat.

Ingredients:

1 package low-skim mozzarella cheese sticks
3 egg whites + 1 T water
3/4 cup panko bread crumbs
1/4 cup Italian bread crumbs
1/2 tsp Italian seasoning
1/4 tsp garlic powder

Preheat oven to 400 degrees.  Line a baking sheet with foil and set a baking rack on top.

Unwrap the cheese sticks and set aside.  Stir together the egg whites and water in a shallow dish.  In another shallow dish, stir together the panko, bread crumbs, and seasonings.

Dip the cheese sticks into the egg whites, then roll around in the coating mixture.  Set on prepared baking sheet rack.  Repeat for all cheese sticks.  Starting with the first cheese stick, repeat the dipping and coating process again.  Repeat for all cheese sticks.  Spray with olive oil cooking spray.

Bake for 10 minutes, or until cheese is soft but not melting.  Remove from oven and sprinkle with kosher salt.  Arrange on serving platter and serve with your favorite dipping sauce.  I used some homemade marinara that I store in the freezer in small ziplock freezer bags.

Use the same process for the dill pickle slices.  I used Buttermilk Garlic Dip for the pickles.

Try my recipes for Baked Onion Rings too.

Mexican Layer Dip

This Mexican Layer Dip has been a family favorite for years.  You can prepare it in the morning and refrigerate until ready to serve. 

Ingredients:

1 can refried beans - stir in 1 T taco seasoning
1 (16 oz) container sour cream
1/4 cup Salsa
2 avocados, chopped - squeeze fresh lemon juice and toss with salt and pepper
4 roma tomatoes, chopped
1 small can sliced black olives
2 green onions, chopped
Pickled jalapenos, to taste, chopped
2 cups finely shredded Mexican blend cheese

Spray large casserole dish with non-stick cooking spray.  Layer ingredients as listed beginning with the refried beans.  Garnish with green onion tops and tomatoes.  Cover and refrigerate until ready to serve with tortilla chips or tortillas.  Enjoy!

Greek Antipasto Platter

My family loves snacking during the football game.  These antipasto sticks make it easy to grab and eat without missing a play.  You can use some baby spinach to dress up the platter, then drizzle everything with some Balsamic Vinaigrette.

Ingredients:

1 pint cherry tomatoes
1 container marinated fresh mozzarella balls (found by deli)
1 jar marinated kalamata olives
Sliced pepperoni or salami (or both)
Baby spinach
Balsamic Vinaigrette
Party skewers

Place a layer of baby spinach on platter.  Skewer tomatoes, meats, mozzarella balls, and olives (I placed the olives on the platter since some of my family doesn't like them).  Place on platter and drizzle with balsamic vinaigrette.  Refrigerate until ready to serve.  Enjoy!

Cake Batter Truffles

I've made Red Velvet Cake truffles, Oreo truffles, and Peppermint Brownie truffles.  But these truffles deserve a standing ovation.  They are absolutely incredible.  Seriously, they taste like cake batter cookie dough, and who doesn't like cookie dough!  I found this recipe at Chef In Training.

I made a batch of these truffles for our Christmas Eve party.  We always have family over to hang out, eat dinner, sing Christmas songs with the kiddos, make cookies for Santa and food for his reindeer.  It was a fun night that lasted long into the am, so I bet the sugar helped us stay focused while putting together tons of toys for our girls after they went to bed.

Truffle Ingredients:

1/2 cup unsalted butter, softened
1/2 cup white sugar
1 1/2 cups all purpose flour
1 cup yellow cake mix
1 tsp pure vanilla extract
dash salt
4 T milk
2 T sprinkles

Truffle Coating:

16 oz. Vanilla flavored white almond bark, or white candy melts
Sprinkles for decoration

In a large stand mixer, beat together the softened butter and sugar.  Add the flour, cake mix, vanilla, salt, and milk and mix just until combined.  Add the sprinkles and gently stir.  Put bowl in refrigerator to chill dough for 15 minutes.

Roll dough into 1 inch balls and place on parchment lined cookie sheet.  Place in freezer for 30 minutes. 

Melt almond bark or candy melts in the microwave.  Use a spoon to dip truffles into melted chocolate and place back on parchment lined cookie sheet.  Immediately top with sprinkles.  Store truffles in refrigerator in airtight container until ready to serve.  Enjoy!

Happy New Year 2012!

Vanilla Cupcakes with Buttercream Frosting

Happy New Year! 

Peppermint Brownie Truffles

Let me introduce you to my new favorite truffles...these little fudge peppermint brownie bites are dipped in milk or white chocolate and garnished with crushed peppermint candy canes.  It's not too late to add these sweet treats to your Christmas and New Year's dessert trays.  Or pack them up in a cute little tin box and surprise your neighbors and friends.

Peppermint Brownie Truffles

and

Oreo Truffles

Ingredients:

1 box brownie mix plus ingredients to make, per package instructions
1/2 tsp peppermint extract
1/2 cup chocolate fudge frosting
Wilton white or milk chocolate melts or Almond Bark
Crushed peppermint candy canes

Preheat oven to 350 degrees.  Spray a 9x13 pan with non-stick cooking spray. 

Mix brownie batter per package instructions.  Pour into prepared pan and bake per package instructions.  Let cool completely.  Use a fork to break up the baked brownies.

In a large bowl, use a large spoon to mix together the brownies, peppermint extract, and frosting.  You can refrigerate the mixture to make forming the brownie balls easier.  Form brownie truffles (2 tsp) and place on wax paper lined sheet tray.  Place in freezer for at least 1 hour to set up.

Melt chocolate melts or almond bark in microwave safe bowl.  Dip each brownie truffle in melted chocolate, use a spoon to remove, place back on sheet tray, and garnish with crushed candy canes right away (chocolate firms up quickly on the frozen brownies).

Store in an airtight container at room temperature or in the refrigerator.  Enjoy!

Orange Julius Copycat Shake

When I found this recipe for Orange Julius on Tried and Tasty, I knew I had to make it.  I grew up drinking these shakes as a special treat at the mall.  It tastes just like the original and brought back some great memories.

Ingredients:

1 cup orange juice
1/2 cup milk
1/4 cup powdered sugar
1/4 cup granulated sugar
1 cup ice cubes

Add all ingredients to blender and blend well.  Serves 2.  Enjoy!

Party M&M Rice Krispie Pops

This is a fun way to make Rice Krispie treats special for a party.  They can be wrapped up in colorful plastic wrap and tied with a bow for guests to take home as a party gift, or you can just line them up on a plate to enjoy during the party.  My big Taylor helped make these for Dandad's birthday party.  It was a great way to use up some of the M&Ms leftover from Halloween.  I found this idea at Loralee Lewis. 

Ingredients:

3 T unsalted butter
1 bag miniature marshmallows
6 cups Rice Krispies
1/2 cup M&Ms (any flavor)
1/2 cup (or more) M&Ms for muffin pans
12 popsicle or craft sticks

Spray a muffin pan with non-stick cooking spray.  Place some M&Ms in each.

In a large pan over low heat, melt the butter.  Stir in the marshmallows just until melted.  Remove from heat and stir in the Rice Krispies.  Quickly stir in 1/2 cup M&Ms, then press mixture firmly into muffin cups.  Place a popsicle stick into the middle of each.  Let them cool and firm up before removing from muffin pan.  Enjoy!

Cinnamon Chips with Honey

I miss the days where I could eat out at a Mexican restaurant, actually stop before I was full beyond belief, and order a sopapilla covered in cinnamon, sugar, and honey.  I also miss the days where I could eat whatever whenever and my metabolism kept up, but I still love my sweets.  I was watching Kelsey's Essentials on the Cooking Channel last week and she made these chips and served them with stone fruit salsa.  I'm sure the fruit would be a lovely addition, but for me, just pass the honey bear!

These cinnamon chips only take about 20 minutes from start to finish, so while they are baking, you can sit down and eat dinner with your family.  Pile them up on a serving platter while toasty warm and drizzle generously with honey.

Ingredients:

6 (8-inch) flour tortillas
3 T unsalted butter, melted
1/4 cup sugar
1 tsp cinnamon
lots and lots of honey

Preheat oven to 350 degrees. 

In a small bowl, stir together the sugar and cinnamon.  Spread the tortillas out on a work surface and brush the top side with melted butter.  Sprinkle generously with the cinnamon/sugar mixture.  Turn tortillas over and repeat.  Stack seasoned tortillas up and cut into wedges.  I cut 6 wedges, so there were 36 chips.

Place on a baking sheet in a single layer and bake for 15 minutes, or until crispy.  Arrange on a serving platter and drizzle with lots of honey.  Enjoy! 

Caramel Apple Dip

This is a sweet, creamy dip that goes great with fruit, baby carrots, and cookies like Nilla wafers or Teddy Grahams.  I made this for our weekly Dallas Cowboys football watching party, and it was a huge hit, as you can tell from the picture below!  This recipe is from my daughter's school cookbook. 

Ingredients:

1 (8oz) cream cheese, softened
1/2 cup Caramel ice cream topping
1/4 cup honey
1 tsp vanilla extract
1/2 tsp cinnamon

Add all ingredients to a bowl and whip until combined using a hand mixer.  Refrigerate until ready to serve.

Bonnie's Cheerio Snack

Here's a sweet snack recipe from Keeping Up Cookbook.  

These are great to pack up in ziploc bags and take with you on the go.  I have made these a couple of times already and can't even wait for them to cool before snacking.  They are so yummy! 

Ingredients:

1/2 cup unsalted butter
1 cup light brown sugar
1/4 cup corn syrup
1 tsp baking soda
7 cups Multi Grain Cheerios

Preheat oven to 250 degrees.  Spray a baking sheet with non-stick cooking spray.

In a large sauce pan over medium heat, melt the butter.  Add brown sugar and corn syrup and bring to a boil.  Simmer for 2-3 minutes, no longer.  Take off the heat, add baking soda, and stir until foamy.  Add Cheerios and stir well to coat evenly.  Transfer to prepared baking sheet and spread out in a single layer.  Bake for 10 minutes.  Let cool completely in pan, then break into pieces.  Enjoy!

Taco Salad~2 Ways

 I had this brilliant idea to mix up our weekly taco night by making taco salads.  Then my grocery store didn't have any of the taco bowls.  I was bummed and still wanted to make them, so   I decided to use my jumbo muffin pan to make mini taco bowls using corn tortillas.  They were fine for my kids, but just not big enough to hold all of the good stuff I like on my taco salad. So I ended up making my taco salad on a big plate and topped it with oven baked crispy corn tortilla strips. I drizzled lots of my favorite Buttermilk Garlic Dressing and enjoyed every single bite.

The mini taco salad "bites" would be great appetizers or kid friendly portions.  They are cute and portable.  Football season is about to begin and appetizers are always on my mind.

Taco Beef Ingredients:

1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water

In a large skillet over medium high heat, brown ground beef.  Add onions and garlic and cook until translucent.  Stir in the taco seasoning and water.  Cover and bring to a boil.  Lower heat and simmer for 8 minutes.

Toppings:

shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos

To make corn tortilla strips, preheat oven to 400 degrees.  Cut corn tortillas into strips.  Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy, about 8 minutes.  

To make taco bowls, preheat oven to 400 degrees.  Wrap corn tortillas in moist paper towels and microwave for 30 seconds.  Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy.

Assemble your taco salads the way your prefer, and enjoy! 

Pepperoni Pizza Crescents

If you have a tube of crescent rolls and pizza toppings in the fridge, you can create these little pepperoni pizza crescents in a flash.  Theyare perfect for a simple lunch or dinner for your kids, an after school snack, or as an appetizer for a football party (Go Cowboys!).  Your kids can do all the hard work and feel proud they made their own meal. Of course, make sure an adult is the hot oven operator.

Ingredients:

1 tube Crescent rolls (8 count)
pepperoni slices, cut into strips
shredded mozzarella
Italian seasoning
garlic powder
marinara or ranch for dipping

Preheat oven to 350 degrees.  Spray a baking sheet with non-stick cooking spray. 

Unroll all the Crescents and separate the triangles.  Lay some pepperoni strips and sprinkle shredded mozzarella cheese on each triangle.  Beginning at the base of the triangle, roll up to the small tip.  Place on baking sheet and sprinkle with Italian seasoning and garlic powder.

Bake for 12-15 minutes, or until golden brown.  Serve with a side of marinara or ranch for dipping.  Enjoy!

Strawberry Banana Smoothie

I remember the carefree days of hanging out at the mall during the summer.  I would ice skate, browse the stores, check out cute boys, and drink smoothies.  Then I was told to get a summer job, so I sold pizza in the food court at the mall.  I would still get a strawberry banana smoothie every day, but life was no longer carefree and easy.  This delicious and refreshing smoothie will cool you down and help you forget your worries, at least for a few minutes.

Ingredients:

1 cup fresh strawberries
2 bananas
1 cup vanilla yogurt
1/4 cup orange juice
1/4 tsp pure vanilla extract
1 cup ice cubes

Add all ingredients to a blender and process until smooth.  Makes 2 large glasses.  Enjoy! 

Pineapple Smoothie

It's been so incredibly hot here in Texas this summer. 41 days at or above 100 so far to be exact. My family wanted these homemade calzones for dinner last night, which means the oven was on 450 degrees. Oh my, the kitchen was hot and so was I, which left me craving a fruity and frosty drink.  I made this pineapple smoothie for dessert, and next time I will make a double batch and add some bananas too.  It was delicious!  This recipe makes 2 drinks.

Ingredients:

1 1/4 cups fresh pineapple
1 cup vanilla yogurt
1 cup ice cubes
1/4 tsp pure vanilla extract

Add all ingredients to a blender and process until smooth.  Enjoy!

Chicken Gyros with Tzatziki

My hubby and I have been eating at little Greek restaurants since we were first dating.  I would alternate between lamb and chicken gyros with extra tzatziki sauce.  I found this recipe over at Closet Cooking and just had to give it a try.  It was easy and very flavorful. My hubby walked in the door from work and said our home smelled like a Greek restaurant. That was quite a compliment!  The tzatziki can also be served as an appetizer dip with pita chips and fresh vegetables.


Chicken Gyros:
1 lb marinated, grilled chicken breast strips (see below)
1 batch tzatziki (see below)
6 pitas or flatbread
shredded romaine lettuce
2 tomatoes, sliced
1/2 red onion, sliced


Chicken Marinade:
1 lb boneless, skinless chicken breast
1 T Greek yogurt
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, zest and juice
2 sprigs fresh oregano, removed from stem
1 sprig fresh rosemary, chopped
1/4 tsp kosher salt
1/4 tsp black pepper


Place rinsed chicken in a large zip lock bag.  In a medium bowl, whisk together all marinade ingredients.  Pour marinade over chicken, zip up bag, and shake bag to coat all chicken.  Place in the refrigerator for 1 hour.


Tzatziki: 
1 large cucumber, peeled, seeded, grated over colander
1 cup Greek yogurt (2 - 6 oz. serving cups)
2 T fresh lemon juice
2 T olive oil
2-3 T fresh dill, chopped
3 cloves garlic, minced or grated
kosher salt and pepper, to taste
1/4 tsp cayenne pepper (optional)


Peel and remove seeds from cucumber, then grate over colander and let water drain.  Place grated cucumber in paper towels to squeeze out excess water.  Add to a medium bowl with remaining ingredients and whisk together.  Cover with plastic wrap and refrigerate for at least an hour to let flavors combine.


Grill chicken on indoor or outdoor grill until cooked through.  Slice into strips.  Assemble gyros by layering tzatziki, chicken, lettuce, tomato, red onion, and more tzatziki on top.  Enjoy!

Tomato, Grilled Corn, Avacado and Black Bean Salsa

I had an abundance of tomatoes ripen in the garden all at once.  I knew that I wanted to make a Mexican style salsa showcasing the tomatoes.  I had all the main ingredients in a bowl, then had a hard time figuring out what kind of dressing to make for it.  I googled and found almost the exact same recipe that Pam made at For The Love of Cooking, so I used her dressing recipe.  This salsa is great served with tortilla chips or fresh tortillas.

Salsa Ingredients:

1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped

Dressing Ingredients:

3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper

In a large bowl, add all the dressing ingredients and whisk well.  Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat.  Add the diced avocado and toss gently being careful not to mash them.  Taste and adjust seasonings.  Refrigerate for 30 minutes.  Serve cold with tortilla chips or fresh tortillas.  Enjoy!

Mexican Shrimp Cocktail Delights

I made these Mexican Shrimp Cocktails as an appetizer this Easter weekend.  The flavors all worked well together and tasted even better when refrigerated at least 4 hours before serving.  I found this recipe in my Eating Well-May/June 2011 issue.

Ingredients:

1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced

In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro.  Taste and season with salt, pepper, garlic powder, and Tabasco until perfect.  Refrigerate for 4 hours. 

When ready to serve, stir in the diced avocado.  Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro.  Enjoy!