Cake Pops/Balls

This is my debut post! Can you believe it, Megan? A while back, in April, I threw a baby shower for my good friend. The only party favor I could come up with were cake balls. It was actually a funny/sad story and I can't take full credit for the cake balls. I deal with chronic migraines and while I'm pregnant (I was 12 or 14 weeks along at the time) they get worse -- turns out the day of the shower I ended up in the emergency department early in the morning because of one of my horrible migraines. I felt horrible because I knew I wouldn't be able to get everything done in time without my husbands help. Anyway, to make a long story shorter, he ended up cutting up the cake, shaping the balls, and freezing them (he also helped out with a bunch of other things including watching our daughter -- super husband to the rescue).

Things you'll need:

Cake mix
9x13 inch cake pan
16 ounce ready made frosting (I used store bought pillsbury vanilla frosting)
Wax Paper
2 Baking Sheets
32 ounces (2 Lbs) candy coating (i used dark chocolate) and used vanilla for the decorating
microwave safe bowl
squeeze bottle
sucker sticks
styrofoam block

Here are the directions for the cake balls:

Step 1: bake the cake in the 9x13 in pan (I used a store bought pillsbury plus chocolate cake). I make the cake the night before so that it can cool completely.

Step 2: Cut the cake into eighths and crumble (take 2 pieces and rub them together like you would sand paper) into a large bowl. Make sure there are no large pieces.

Step 3: Add 3/4 of the container of frosting -- you will not need the entire container of frosting. Mix the frosting in with the crumbled cake.

Step 4: Once the frosting is mixed into the crumbled up cake it's time to make the balls. Roll them into 1-1/2 inch balls and place on wax paper on the baking sheet. Once you've finished rolling the balls refrigerate them overnight or freeze them for 30 minutes.

Step 5: Once the balls are cooled it's time to dip them in the melted candy coating (follow the directions for melting them on the candy coating bag). Take a few of the balls of the refrigerator at a time to keep the other ones cool. Place one ball in the coating at a time spooning the candy coating on the areas that aren't covered. Before I dip the call in the candy coating I place the sucker stick in the coating first and then into the cake ball. Avoid stirring the ball in the candy coating mix. Spoon it on and then when you bring the cake ball out roll the stick on the edge of the bowl and allow excess coating to fall back in the bowl.

Step 6: Once the ball is coated place the stick in the styrofoam block to allow it to cool. Decorate however you desire.

Brownies

Just the title of this post is enough to make anyone love it.  Okay, at least make me love it.  I am a HUGE brownie lover.  Do you  have a preference of what part of the brownie you want?  I am a corner girl.  There are only four corners in a pan and believe me, they are the coveted pieces around our parts.  That is why I am glad I'm the one making them.  Mwahahahah, mine, ALL MINE!!!  Now that I have let you know just how crazy I am I will tell you about this particular recipe.  My Aunt Marilee amazed me one day.  I needed a brownie recipe and off the top of her head she tells me hers.  I can't do that.  No matter how many times I have made something I always have to read the recipe.  Anywho, These brownies are soooo good.  And the best part is they are so easy to make.

 2/3 cup cocoa
2 cup sugar
1 cup flour
1/2 tsp baking powder
dash or two of salt

mix all dry ingredients together. 
then add:

4 eggs
1 cup butter
1 tsp vanilla

Mix all ingredients with a fork until well blended.  Pour mixture into a greased 9x13 pan.  Bake at 350 degrees for 30 min.  Cool for 1 hour.  Enjoy...I know I will.

optional: Sprinkle with powdered sugar while cooling.

Strawberry Ice Cream

I have grown up my whole life eating my dads strawberry ice cream. I love that my dad makes it. This alone makes it special. Then you add the flavor on top and it is out of this world. I have so many memories attached to this ice cream. But my favorite memory is that of my dad crouched down checking on it to make sure it is freezing properly.  Kind of like this picture here.  I sure do love my daddy.

He takes such pride in it and it shows. I guess that is why it has taken me all these years to finally make it myself. Simply because I love having my dad make it.

3 cups Sugar
2 cups Fresh Strawberries
1 10 ounce frozen sliced strawberries
1/4 cup strawberry jello powder
1/3 cup hot water
1 tsp. vanilla
2/3 can canned milk
2/3 can eagle brand sweetened condensed milk
1 1/3 cup whipping cream
Fill with milk to 2" from the top (or the fill line of your ice cream maker)
Mix all the ingredients together in the ice cream maker container.  Put the container in the ice cream maker then add ice.  Add one layer of ice then rock salt and repeat until it is level with the top of the container.  Turn the ice cream maker on and it will turn for about 20-40 minutes.  If it is not freezing you did not add enough rock salt.  Once done chill or serve immediately.  ENJOY

Red, White, and Blue Trifle

I of course found this on Martha. It is delish and looks so pretty. The new thing to do is put your treats in a mason jar.  Haha, like I really know what the new thing to do is.  I loved doing it this way.  You can serve it in a bowl but the mason jar is so fun. I love the 4th of July and wanted to make something extra special.  This really was a lot of fun for me. 

Ingredients

• 1/4 cup plus 1/3 cup sugar
• 1/4 cup fresh lemon juice and 1/2 tsp lemon zest
• 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
• 1 bar (8 ounces) reduced-fat cream cheese, room temperature
• 1 cup heavy cream
• 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
• 3 cups fresh raspberries (two 6-ounce containers)

Directions

1. Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
   
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar, and lemon zest on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
   
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish or in a small mason jar. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.  If you are using a mason jar cut a 2 in square to put in the bottom and layer just like above only in smaller amounts. 
   
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.  

I hope you have a fabulous 4th of July and remember to ENJOY!

Peanut Butter Cookies

Back when I was 16 I took Home Ec.  I loved when we were in the kitchen mainly because you might get paired up with some cute boy.  The food was so bad either.  I found an old recipe that I held onto.  I hadn't made them in years.  I had to tweak some of the ingredients and add a few but I think it turned out pretty good. 

3/4 cup butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla
1/2 cup peanut butter
2 eggs slightly beaten
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-2 cups peanut butter chips

In a large mixing bowl mix together butter, sugars, vanilla, peanut butter until creamy.  add beaten egg.  Mix.  In a smaller bowl add all the dry ingredients together.  Stir lightly.  Add to the mix.  Once you have completely mixed it add in the peanut butter chips.  Scoop onto a ungreased cookie sheet.  Bake at 350 for 10-12 minutes.  Let cool on pan completely.  Yields about 4 1/2 dozen.  Enjoy!

Caramel Popcorn

My hubby loves carmel popcorn. I myself prefer boring old regular popcorn. The other day my cute neighbor made some and brought it over. My hubby LOVED it. He asked her for the recipe. He got all excited when she text it to me. It is fairly easy but I will say it did make me extra nervous to pour it over the popcorn.

2 cups butter
2 cups brown sugar
1 can sweetended condensed milk
1 cup Karo syrup
5 bags of popcorn or if you air pop about 1 1/2 cups of kernels.  Pop it first:)
Boil to a soft ball stage. (235 degrees)  It is easiest to use a candy thermometer but if you don't have one click on the link. Once it has come to a soft ball stage remove from heat and let it cool a bit.  About 5-10 minutes.  You can check by placing a piece of popcorn in the caramel.  If it shrinks down it is still to hot.  If not proceed.  I poured little amounts, about a cup at a time, stirred, and poured again.  Do this until it is only poured over the top.  Enjoy.

*REMOVE ANY UNPOPPED KERNELS BEFORE YOU POUR ON THE CARAMEL

Danish Almond Puff

When I take a bite of this my insides smile. It is one of the most delectable, delicious, treats I have ever had. Do you ever go to special events like a bridal shower or luncheon and wonder how they make such wonderful delicious pastries? When ever I see Danish Almond Puff I think that very thing. It looks like something I could never make in a million years, plus it tastes like heaven. I won't kid you, it is a little complicated but not so much that you can't make it. It isn't something you will make all the time like cookies but it is perfect for those special occasions.

I assumed this recipe would be to complicated for me so I always skipped over it, until my mom suggested that I make it for a baby shower we were hosting. It was for my cousin and so I figured if it flopped she would forgive me. I made it and it turned out great. This just shows that it is not to complicated of a recipe.

My mom made these for my daughters baptism so I can't claim these ones
but hey, I needed a picture. Thanks MOM!

1/2 cup butter or margarine
1 cup flour
2 T. water
1/2 cup butter
1 cup flour
1 tsp almond extract
3 large eggs
Powdered sugar icing
sliced almonds

Cut 1/2 cup butter into 1 cup flour as for pastry. Add 2 T. water. Mix with a fork until ball forms. Divide. On ungreased baking sheet (12x16 inches) pat each portion of dough with hands into strip 12x3 inches spacing strips about 3 inches apart.

In saucepan bring 1 cup water to boil. Add butter. Cook until butter is melted. Add 1 cup flour all at once cooking and stirring with a wooden spoon until mixture pulls away from sides of pan to gather into a smooth ball. Remove pan from heat. Stir in Almond extract. Add egg one at a time beating after each until smooth. Divide dough in half. Spread each half evenly over on pastry strip. Bake at 350 for 1 hour or until golden brown.

While still warm frost with powdered sugar icing. Sprinkle generously with sliced almonds. Cool. Slice diagonally to serve. Serves about 12. Enjoy!

Powdered Sugar Icing

1 1/2 cups powdered sugar
2 T butter
1/2 tsp almond extract
1-2 T water

Texas Sheet Cake

Okay, so I have a confession to make. I don't just love Texas Sheet Cake. I am more a brownie out of the Betty Crocker Box kind of gal. But there is one thing I do love. The batter to Texas Sheet Cake. I know, there are some of you that are going to call the Salmonella police on me, but it is a fact. I LOVE almost any kind of batter, dough, or uncooked sweet thing there is. Texas Sheet Cake takes the cake though. (Pun intended.) I could eat the entire amount of batter in one sitting. No, I haven't done this but I could.

This is a staple at any big event. "Why?", you ask, because it makes a ton. Plus it is pretty tasty. (Even if I don't prefer it) My friend Joy gave me her Grandma's recipe. It is a pretty good one. I have never even seen if my grandma has one. I should look into that. Anyway, people love this one.
2 cups butter
1 cup water
4 T cocoa

In a small pan on medium low heat melt the butter, water, and cocoa. Set aside once melted and mixed well.

In a large mixing bowl add:

2 cups sugar
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp baking powder
Stir, then add:

2 eggs
1/2 cup buttermilk
1 tsp vanilla
Stir then add:

Melted cocoa mixture. make sure it has cooled a little.
Mix all ingredents then pour in a large greased baking sheet. Bake at 350 for 30 minutes.

Frosting:

4 T cocoa
1 cube butter
6 T Milk
Melt the cocoa, butter, and milk together over medium heat. Bring to a boil, then reduce heat to low for 3 min.
Remove from heat and add:
3 1/2 cups powdered sugar
1 tsp vanilla

Pour this over the sheet cake after the cake has cooled. Enjoy!

14 Carrot Cake

So the first time I made this cake a friend and me were making it for my neighbor for her birthday. We messed up and didn't drain the pineapple. We renamed our cake to be upside down carrot cake. It was SO yummy but looked horrible. Not the prettiest cake but definitely the best taste. My mom made this cake for Easter. The picture is actually from her cake. It was very tasty. This is one of her recipes from her awesome cook book. Her cookbook gets used more than any other cookbook I have. It is full of all the yummy things I grew up with.


Sift in a small bowl:
2 cups flour
2 t. baking powder
1 1/2 tsp salt
2 t cinnamon

In a mixing bowl add:
8 1/2 can crushed pineapple (DRAINED)
2 cups sugar
1 1/2 cups oil
4 eggs
1/2 cup chopped nuts (optional)

Mix the ingredients well and then add the sifted ingredients. Mix well. Pour into a greased 9x13 baking dish. Bake at 350 for 35-40 minutes. Enjoy.

Crepes

I have forever loved crepes. My aunt LeeAnn and uncle Garner would make these for us sometimes. I have always loved them but have never made them. When we went to Seattle for my brother Smitty's wedding his cute soon-to-be-bride and her little sister came over in the morning to where we were staying and made us breakfast. My kids fell in love with what they called "Creeps" and I knew I needed to make these. I watched Hannah and Ashlee make them and thought I could do it. LeeAnn and Garner have a fancy crepe maker so I never thought you could just make them in a pan. I will say though that I still can't flip it like Hannah can. Now that was impressive. My kids still call them Creeps, and we now make this all the time. Thanks Ash for this delightful recipe.

1 cup milk
2 eggs
3/4 cup flour
1 tsp. baking soda
3 T. oil

Mix 1/2 cup milk, 1 egg, flour, and baking soda until there are no lumps. Then add remaining milk and eggs. Mix. Stir in oil. Cook in hot fry pan onstove at med to med low. Flip when it starts to bubble. Cook on the other side for about 30 seconds. We top ours with Nutella, Whipped Cream, Strawberries, Raspberries, Bananas, Blueberries, Powdered Sugar, Chocolate Syrup (for the kids), Cream Cheese or anything your little heart desires.

These also are great for sandwiches, or dessert. We have put ham, cheese lettuce tomatoes, onion, the works in these and it is heaven. I have also had them with Ice Cream, Hot Fudge, bananas and all sorts of other toppings and again it is fantastic. Enjoy!

Snickerdoodle

Even the word Snickerdoodle makes me smile. I love these little morsels of heaven. Sinckerdoodles have always reminded me of my mom. Maybe it is because she perfected the recipe. I have been to bakery after bakery and no one can touch my moms Snickerdoodles. They just seem to be perfect. I don't think there is anything you can improve upon with these. Whether you eat them plain or dip them in milk, you can sum them up in one work, scrumptious.

1 cup shortening (1/2 butter, 1/2 shortening)
1 1/2 cup sugar
2 eggs

Cream together

add:
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp salt

Mix together

2 T sugar
2 tsp. cinnamon

Step 1: Roll the dough into a golf ball sized ball. Then roll the ball in the cinnamon and sugar mixture. Place on the cookie sheet.
Step 2: Firmly but gently press a fork into the center of the ball with a fork
Step 3: Rotate 45 degrees and press the fork down again.
Step 4: You are done. It should have a cool criss cross pattern.

Bake at 400 degrees on un-greased cookie sheet for 7-9 mins depending on the oven. Makes about 2 1/2 dozen.

TIP: If you like them crispy cook them 1 min longer, if you want them tender cook them for the 7 min. You can still push the dough down a little.

TIP 2: These cookies taste just as fabulous if you use butter and no shortening. The shortening helps with the pretty factor. When you make these cookies for people then use the shortening so they look wonderful. They seem to flatten when you use only butter.

Peanut Butter Fingers

My friend Nichole is the one who first introduced me to this recipe. We were at scrapbook night and it as her turn to host. She had made a pan of these yummy treats. When it was time to leave she still had a lot left over. She hurried and dished me up some to take home. She said "If you leave these at my house we will eat the whole pan." I was very happy to take them home. She had sent enough for us all to have one, and Jeron and I got two. Well, lets just say that the kids never knew what they had missed out on. Jeron and I polished off the plate. These things are so yummy that you just keep going back for more. They are trouble. I try to make these only when I know that the will get finished off. Otherwise, I know I will have a really bad stomach ache. Self Control?

3/4 c butter
1 c brown sugar
1 c sugar
3 eggs
2 tsp. vanilla
1 c peanut butter
2 1/4 c flour
1 tsp. salt
1 tsp. baking soda
2 c oatmeal

Cream together butter, and sugars. Add eggs whip in until fluffy. Add vanilla and peanut butter. Mix in all dry ingredients. Spread in a greased cookie sheet. Bake at 350 for 15 min. After cooled spread with a thin layer of 1 cup whipped peanut butter. Frost with Chocolate frosting.

Put the cup of peanut butter in a bowl and using your electric hand mixer whip it until it is soft and creamy. I was really surprised but it really does get soft.

Frosting:
4 T cocoa
4 T softened butter
3-4 T milk
1 tsp vanilla
3 c powder sugar

When they are frosted cut into rectangles about 1 1/2"x4". Store in an air tight container. Enjoy!

Cinnamon Rolls

Cinnamon rolls have always been one of my favorite treats. I have never liked store bought ones and it isn't very often that people make these for me. I realized that I needed to learn how to make these scrumptious delicious treats or I just might not get them. They are the perfect Christmas Eve treat for our family. The kids love them but no one loves them as much as my husband. In fact when ever I make rolls he holds his breath to find out if cinnamon rolls were also made. Knowing that he loves them so much I usually do make them for him.

See Dinner Rolls and follow that recipe until you rise the rolls once. Once you have risen the dough one time, pull the dough apart into 2 equal parts. Roll one half out into a large rectangle about 14X10.
Top the dough in this order;

1/4 C melted butter
using only enough of the following ingredients to cover with a thin layer:
Cinnamon
sugar and cinnamon mix
brown sugar
Note: If you use to much the bottom will be really sticky, and chewy.

Roll up the dough from the 14" side in. This will help them be fatter. Once you have rolled it up get a long piece of dental floss and use it to cut the dough. Slide it under the dough and pull it around and it will cut the dough. It is so slick and easy. When you use a knife it can pull and stick. Cut the cinnamon rolls about with a 1"-1 1/2" thick. Place them on a greased cookie sheet. I do 3 across and 4 down on the cookie sheet. Rise for about 45min to 1 1/2 hour until they have almost doubled in size. Bake at 400 for 10-12 minutes or until golden brown. Glaze.

Frost them with the frosting recipe.

I like mine to be dripping in frosting. Others might just like a thin layer. I like frost them when the cinnamon roll is still hot. This way it oozes through the layers. Enjoy!