Holy, Cake Balls!

Just in time for Easter!......just for a fore warning I used a cake ball pan to make these. I've attempted to make cake balls time and time again and they turn out to be a nightmare.  So this past Christmas, my loving brother Phillip bought me a cake ball pan.  Anywho, it worked out fabulous.  Oh, and just so you don't fall out of your chair reading this....I went against all my morals and used a cake box mix. AHHH. Yeah, I did it. As for the chocolate coating.....somehow I managed to burn the chocolate the first time around.  Buzz kill.  So today I had to run out and buy more chocolate!  However, here they are in all their glory.

Ingredients:
1 Vanilla Cake Mix
4 eggs
1/2 cup milk
1/2 oil
1 Box of Vanilla Instant Pudding
Candy Coating Chocolate - any color (s) you desire. I ended up using almost 2 pounds of chocolate to decorate these.
Candy Sticks

Directions:
-Preheat oven to 350 degrees.
-Grease cake ball pans on both the bottom and top pan.
-Dump cake mix into large bowl and add 4 eggs, 1/2 cup milk (substituted instead of the water on the package), oil, and the vanilla pudding mix.
-Beat on low for 30 seconds, then beat on medium for 2 minutes - scraping sides of bowl.
-After everything is combined, the consistency will be very dense.  Pour batter into the bottom pan.
-Place top pan (with holes) on bottom pan.
-Bake for 25-30 minutes
-Let pan cool before removing top pan.

For decorating:
-When the cake balls are completely cooled, melt a small amount of the melting chocolate in the microwave for about 30 seconds or so.
-Dip the end of a candy stick into the melted chocolate, then insert into the cake ball.  This secures the cake ball to the stick as a glue.  Place in freezer for about 10 minutes to harden the chocolate.
-As they are in the freezer, heat a large amount of chocolate coating in the microwave until melted.
-Remove cake balls from freezer, and dip cake balls into the chocolate coating.
-Drizzle on any other accent colors your wish to use.  Or sprinkles, etc.
-The chocolate will harden and they're ready to enjoy!

Strawberry & Lemon Yogurt Cake. Holla.

Can't get enough of strawberries.  I want summer.  And I want to be laying by a pool. I want the smell of my tanning oil. And I want to be going to summer concerts at riverbend.  But those are everything I just want, I have everything I NEED right now.  Except today, I didn't have a kitchen table while baking, and I never realized I NEEDED that while baking.  I always thought I just used the counter. Nope. I was wrong. And now that the kitchen table is back, I love him. Yeah, he's a him. But I'm over it...onto the recipe. Oh, and according to Grandma, this cake is "heavenly. you have to take a bite and just keep it there and think about it." So do so. Thanks..

Ingredients:
2 sticks butter - softened
2 cups sugar
3 eggs
3 Tb. lemon juice - divided
Zest of 1 lemon
2 1/2 cups all-purpose flour - divided
1/2 tsp. baking sod
1/2tsp. salt
8 oz. plain or vanilla, Greek yogurt
1 pint fresh strawberries - diced
1 cup powdered sugar

Directions:
-Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest....set aside.
-With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon of the lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until combined.
-Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
-Pour the batter into the prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake. Enjoy!!

Strawberry Shortcake Torte

So, I made this little gem almost a week ago, and I just haven't gotten around to blogging about it.  Last night I went down to Lexington for the NCAA National Championship game.  Holy cow. It was insane.  Massive and massive and massive amounts of people.  People hanging from trees, on top of roof tops, jumping from houses, baby dolls crowd surfing (my personal favorite), the craziness goes on. Oh, and UK won the National title.  Sounds ridiculous. Like why would I want to be a part of something like that?  Good question. But it was a whole bunch of fabulousness.  I've never been so happy with a spontaneous decision to do something.  Definitely an experience I won't forget.  SOOOOO needless to stay, it's 9:30 p.m. and I haven't ventured too far away from my bed today. So. tired. So as I'm laying here, I mustered up the strength to blog.

Ingredients:
Unsalted butter, for pan
8 extra-large eggs - room temperature & separated
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup cake flour (not self-rising)
2 teaspoons sifted baking powder
1 pint heavy cream (I used heavy whipping cream because that's what we had)
2 tablespoons confectioners' sugar, plus more for work towel
1 quart strawberries, washed, dried, and hulls removed

Directions:
-Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
-In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
-In the bowl of an electric mixer (with the whisk attachment), beat egg whites until stiff peaks form. Gently fold into flour mixture.
-Pour cake batter in prepared pan and spread evenly.  Bake until cake springs back when touched, about 20 minutes.


-Meanwhile, set 4 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer with the whisk attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
-Just like the other rolls I have made in the past, lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool. (about an hour)
-Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Place the 4 whole strawberries on top for garnish! Enjoy!!

Bailey's Salted Caramel Chocolate Pie.

This dessert is SO simple, and so delicious.  For all you chocolate lovers, this is for you.  This dessert has been made 3 times in the past week.  I've made it in a pie pan, and in an 8x8 pan, both are convenient. The original recipe called for "Bailey's with a hint of caramel", since I only had regular Bailey's (I know, what a bummer), I just drizzled the top of the pie with some caramel sauce and it tasted fabulous!

Ingredients:
6 oz. semi sweet chocolate chips
1 cup heavy whipping cream
1 tablespoon sugar5 tbsp. Bailey's
1 chocolate cookie pie crust (I used about 2 cups of crushed chocolate graham crackers and a stick of butter for the crust)
coarse salt for sprinkling
Caramel sauce for drizzling

Directions:
-Melt chocolate chips in a double boiler.....let cool slightly.
-Whip cream and sugar. When soft peaks begin to form, gradually add the Bailey's.
-Gently mix in the melted chocolate.
-Spread mixture into pie crust and sprinkle top with caramel and coarse salt.
-Refrigerate for 4-6 hours.
-Enjoy!

Guinness Cupcakes w/ Bailey's Buttercream Frosting.

SHAMROCKED. Who doesn't like alcohol in a cupcake? If you don't, get out of town.  St. Patrick's day has come and gone, but these little gems can be made any time of the year. What did St. Patrick do anyways to get a whole day of drinking dedicated to him? Run all the mice out of Ireland???...snakes, mice, same thing.  Tomato, tamato.

 

Ingredients:

12 oz. of Guinness
2 sticks unsalted butter
3/4 unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt

2 large eggs

2/3 sour cream

For the buttercream:
1 stick unsalted butter, softened
3 to 4 cups confectioner' sugar
3 tablespoons Bailey's Irish Cream
1 tablespoon heavy whipping cream

Directions:-Preheat oven to 350 degrees.
-In a large bowl, combine the flour, sugar, baking soda, and salt.  Set aside.
-Bring Guinness and butter to a simmer in large saucepan over medium heat.  Add cocoa powder and whisk until mixture is smooth.  Cool slightly.
-In a stand mixer, beat eggs and sour cream until smooth.  Add Guinness/chocolate mixture to egg mixture and beat until combined.  Add flour mixture and beat on medium-low speed until combined.

- Divide batter among cupcake liners, filling them 3/4 of the way full.  Bake until toothpick comes out clean....about 17 minutes.  Cool completely before frosting them.

For the frosting..
-Beat butter in large mixing bowl and beat until creamy.
-Gradually add the sugar; 1/2 cup at a time, beating well after each addition, until the icing is at the consistency that you like.
- After sugar has been added, add the Bailey's and milk and blend until just combined.
-Pipe out onto cupcakes and enjoy!!

Lemon Poppy Seed Whipped Cream Cake. Oh yes.

Aren't Sundays wonderful?  There's just something lazy about them.  Wake up, go to church, eat breakfast, lay around.  The end.  I mean, it is the day of rest so I'm just following what the Big Guy said.  Although, I did go shopping today, and spent more than I would have liked on WORK clothes. GAH!  On the other hand, I received $$$ back by demanding my shipping & handling expenses to be refunded.  I'm such a doll to deal with.  And last, but certainly not least, I whipped (no pun intended) up a Lemon Poppy Seed Whipped Cream Cake on this lazy Sunday afternoon.  This may be one of my favorite recipes I've tried!

Ingredients:
1 1/2 cup heavy whipping cream
3 Eggs
1 cup + 2 tablespoons superfine sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour (or you could use 2 cups all purpose)
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons poppy seeds
1 tablespoon lemon zest
1 1/2 tablespoon oil
2 teaspoons lemon juice

Directions:
-Preheat oven to 375 degrees (or 350 degrees if using a dark pan)
-Butter/Flour a fluted pan/bundt pan
-Whisk together the eggs and vanilla in a small bowl until combined.  Set aside.
-Sift together the flour, baking powder, and salt. Mix in the poppy seeds and lemon zest into the flour mixture.  Set aside.
-Whip the cream on medium until cream thickens and forms stiff peaks.
-While still whipping, pour the egg mixture into the cream.  (it will become a mayonnaise-like consistency.)
-Best the sugar into the mixture until mixed.  Turn off.
-Fold the flour in 2 batches.  Mix well until all flour is combined.
-Stir in the oil and lemon juice.

--Pour into greased pan and bake for 25-30 minutes, or until toothpick comes out clean!

*And for the glaze on top I just mixed about 2 cups of powdered sugar, 1 tablespoons of lemon juice, and 1 tablespoon of heavy whipping cream that was leftover.  If the consistency isn't how you would like it, just add one of those three ingredients as needed.  Eye balling this would be your best bet.

Banana Bonanza

These suckers are Banana Cupcakes with Brown Butter Frosting.  Divine.  I totally scorched the heck out of the tips of my fingers on a bagel I toasted today.  It hurts to type, but I'll make it through just for you.  So dedicated.

Ingredients:
Banana Bread Cupcakes-
3 ripe bananas - well mashed
2 eggs - well beaten
2 cups all purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda

Directions:

-Preheat oven to 350 degrees.  Line cupcake tins with liners (about 24). 
-Mix the bananas and eggs together in a large bowl.
-Stir in flour, sugar, salt, and baking soda.
-Distribute batter evenly among the cupcake liners.
-Bake for 1 hour.

Ingredients:
Frosting-
1/3 cup butter

3 cups powdered sugar - sifted
1 teaspoon vanilla
3 -4 tablespoons milk

Directions:
-In a medium saucepan heat 1/3 butter over medium heat until light brown.  Watch carefully for it can burn very quickly!
-Remove from heat, cool for 5 minutes.
-In medium bowl, beat butter, powdered sugar, vanilla, and milk until smooth and spreadable. 
-After the banana bread cupcakes have completely cooled, frost each one and garnish with a sliver of banana!