Triple Chocolate Peppermint Patty Cookies

I love a nice, fudgy, moist, chocolate cookie full of chocolate chips.  So add in a peppermint patty and the yumminess increases exponentially.  These cookies were so delicious.  I can't actually get over it.  My hungry puppies were completely divided, however.  The youngest thought that the peppermint patties were "lucky" and once the cookies came out, she declared them "lucky cookies".  So.  The oldest hungry puppy?  I think that she ate her weight in peppermint patties.

As I made these cookies, I decided that I would not make them again.  They were a bit of a sticky mess.  The dough was very soft and difficult to work with and shape around the candies.  Then I ate them the next day...and a couple of days later...and they just got better and better until I decided that I would definitely be making these again.  Next time, though, I will make them half the size so that they will better fit the candy inside.  

Triple Chocolate Peppermint Patty Cookies

2 3/4 sticks butter, grated and cold

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 Tablespoons half and half or cream

1 1/2 teaspoons vanilla extract

3 cups all purpose flour

1/2 cup plus 2 Tablespoons cocoa powder

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup chocolate chips (semi sweet or milk)

1 cup white chocolate chips

12 peppermint patties

In a large mixing bowl, beat cold grated butter with granulated sugar and brown sugar just until creamy.  Don't overbeat.  Add the eggs, vanilla, and half and half, and beat until just incorporated.

Combine the flour, cocoa powder, baking soda, baking powder, and salt.  Add flour mixture to the creamed mixture and carefully stir until well blended.  When the dough is thoroughly mixed, stir in the chocolate chips.  Chill the dough at least one hour before shaping the cookies.

Divide the dough into 12 balls.  Split the ball in half, insert a peppermint patty into one half of the dough ball, then cover the candy with the other half, sealing the edges.  Place on a parchment lined baking sheet.  Repeat with the remaining dough and candy, keeping the cookies about 3 to 4 inches apart on the baking sheet.  Place the baking sheet back into the fridge to chill the cookies, at least one hour.

Preheat the oven to 375F.  Bake the cookies for 13 to 14 minutes or until they are semi-firm with slightly crisp edges, and are soft in the middle.  Be very careful not to overbake!   Once the cookies are done, remove from the oven and let cool completely on the pan, as they are fragile when warm.  Makes 12 very large cookies.

Enjoy!  -Cardamommy

Heath Bits Peanut Butter Cookies

Here is another fabulous peanut butter cookie recipe.  I found the recipe on the back of a bag of Heath milk chocolate toffee bits, and have been sitting on the recipe ever since.  I had never heard of peanut butter cookies with chocolate covered toffee bits before, but hey, what's not to like?  These cookies are peanut buttery with a nice toffee note to them.  They are soft and chewy, with a slight crisp at the edges and from the toffee bits.  These cookies were definitely a winner.

Heath Bits Peanut Butter Cookies

1/2 cup shortening

3/4 cup creamy peanut butter

1 1/4 cups packed light brown sugar

3 Tablespoons milk

1 Tablespoon vanilla extract

1 egg

1 1/2 cups all purpose flour

3/4 teaspoons baking soda

3/4 teaspoons salt

1 1/3 cups (8 ounce bag) chocolate covered toffee bits (Heath), divided

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Beat the shortening, peanut butter, brown sugar, milk, and vanilla in a large bowl until well blended.  Add the egg and beat just until combined.  Combine the flour, baking soda, and salt, then gradually beat into the peanut butter mixture.  Stir in 1 cup of the toffee bits, reserving the rest for topping the cookies.

Drop the dough by heaping teaspoonfuls onto the prepared baking sheet, about 2 inches apart.  Top each unbaked cookie with reserved toffee bits.  Bake 7 to 8 minutes or until set.  Be careful not to overbake.  Cool for 2 minutes on the pan, then remove to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocolate Chip Coffee Cake

So, I had guests for several days, and had failed to thoroughly plan my dessert menu.  I know, what the heck?  I mean, it's me.  I usually plan my dinner menu around my dessert menu.  Anyhow, I failed to properly plan dessert.  So at the last minute, when I realized that I was one dessert short, I threw this together in a flash...until I ran out of powdered sugar that is.  And that is the second unbelievability.  How could I run out of powdered sugar?  But I digress.  

I needed a simple and fast dessert that required no fussing.  This delicious coffee cake consists of two chocolate streusal topped layers studded with mini chocolate chips.  A deliciously fluffy chocolate frosting is sandwiched between these light and airy layers.  This cake is thoroughly enjoyable, simple to make, yet appropriate for company.

Chocolate Chip Coffee Cake

 Topping:

1/3 cup (1 ounce) unsweetened cocoa powder

3/4 cup (3 ounces) powdered sugar

1/3 cup (2 1/2 ounces) all purpose flour

1/4 cup (2 ounces) butter, melted

1 teaspoon vanilla extract

Cake:

2 1/4 cups (9 1/2 ounces) all purpose flour

1 1/2 cups (10 1/2 ounces) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

3 eggs

1 1/3 cups (10 5/8 ounces) sour cream

3/4 cup (4 1/2 ounces) semi sweet mini chocolate chips

Filling:

1/4 cup (1/2 stick, 2 ounces) butter, room temperature

1/4 cup (1 3/4 ounces) shortening

Pinch of salt

3 cups (12 ounces) powdered sugar

1/3 cup (1 ounce) unsweetened cocoa

1 teaspoon vanilla extract

3 Tablespoons (1 1/2 ounces) milk

Preheat the oven to 350F.  Grease and flour two 9 inch round cake pans.

For the streusal topping, stir together the cocoa powder, powdered sugar, and flour.  Using a fork, stir in the melted butter and vanilla until the mixture is evenly moistened, and is crumbly.  Set aside.

For the cake:  In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.  In the bowl of your stand mixer, combine the vanilla, salt, eggs, and sour cream.  Blend on low speed for a minute or two until combined.  Add the dry ingredients, then mix for about 3 minutes on medium speed.  Scrape down the sides and bottom of the bowl, then stir in the mini chocolate chips.

Divide the batter evenly between the prepared pans, and bake for 10 minutes.  After 10 minutes, carefully remove the cakes from the oven and sprinkle the streusal crumbs evenly over both layers.  Continue baking for about 13 more minutes, or until the top is golden brown and the edges are just pulling away from the sides of the pan.  Remove the cakes from the oven and place on a wire rack to cool for about 5 minutes.  Carefully run a knife around the edges of the cakes, then turn the layers out of their pans.  To do this, put a plate on top of the pan and flip over, then flip the cake right side up back on the cooling rack.

For the filling:  Combine the butter, shortening, and salt in the bowl of your mixer.  Sift together powdered sugar and cocoa powder to remove any lumps.  Add to the butter and shortening in the mixer, and mix at low speed.  While the mixer is running, add the vanilla extract and milk, one tablespoon at a time, until the filling comes together.  Scrape the sides and bottom of the bowl, then beat for another minute or two at high speed to make the filling fluffy and spreadable.  

To assemble:  Once both layers are completely cool, place one layer on a serving plate, spread with the filling, then place the second layer on top.  Press down slightly.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Crepe Manicotti

Before making this dish I had only ever had manicotti once, crepes twice. And they were completely separate times. And separate dishes. No connections. So into this dish went a few tablespoons of faith, a teaspoon of prayer, and a dash of luck. The result: perfection. The crepes are light and really allow the flavor of the cheeses and nutmeg to come through. When combined with the fresh salsa, you get chunks of fresh vegetables to contrast the soft cheese and crepes. I suggest preparing the crepes ahead of time because, although they're simple, they take a lot of time to make. The whole recipe is fairly easy, yet so delicious. For me it was love at first bite.
Recipe adapted from here.

Sauce:
1 Jar Fresh Spaghetti Sauce

Crepes:
4 Eggs
1/2 tsp Salt
2 C Milk
1 1/2 C All-Purpose Flour
Dash of Pepper

Filling:
3 C Ricotta Cheese
1 lb Grated Mozzarella
2 T Dried Parsley
1/4 tsp Nutmeg

For Crepes:
In a large mixing bowl combine eggs, salt, milk, and pepper. Whisk until well combined. Add flour and whisk. There will be little clumps of flour so let the batter stand for 10-15 minutes, then mix again.

Heat a 6-inch nonstick pan until hot and spray with cooking spray. Reduce heat to medium and pour about 2 T batter into the pan, tipping it to coat the pan. Cook for 30-40 seconds, until golden, then flip. Cook the other side for 20-30 seconds and remove to a plate.

For Filling:
In a large bowl mix ricotta, 1/2 the mozzarella, parsley and nutmeg. Season with salt and pepper.

Grease a 9x13 baking dish. Add a thin layer of sauce over the bottom. Place about 3 T cheese mixture on one edge of a crepe and roll up. Place in pan. Continue filling crepes until all are full. You may have two layers of crepes in your baking dish.

Cover liberally with sauce and sprinkle remaining cheese over the top. Bake at 425 for 25-25 minutes, or until sauce is bubbly. Allow to set for 5-10 min before serving.

Mahlzeit!
-Coriaunty

Fresh Spaghetti Sauce

When it comes to spaghetti sauce our family has never settled for anything less than the best. In our case, the best was always homemade sauce with ingredients fresh from the garden. As I have no garden, making and canning mass quantities of fresh spaghetti sauce isn't really an option. However, for the times when I need a little, this recipe cooks up a nice amount of flavorful, spicy, chunky sauce. Inspiration came from a tomato sauce recipe found on Cinnamon Spice & Everything Nice.

1 Large Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 15 oz Can Tomato Sauce
3/4 tsp Salt, or more to taste
1/2 tsp Pepper, or more to taste
1 tsp Basil
1 tsp Thyme
1 tsp Rosemary
1 14.5 oz Can Whole Tomatoes
1 Bay Leaf
1/4 tsp Ground Chipotle
Pinch of Sugar, in case of excess acidity
Olive Oil

In a large pan saute the onion and bell pepper 3-4 minutes in 1-2 tablespoons olive oil. Add garlic and continue cooking until fragrant. Add tomato sauce, salt, pepper, basil, thyme, and rosemary. Cook until sauce begins to bubble, then add whole tomatoes. Using a wooden spoon, break tomatoes into chunks, and continue to cook, 3-4 minutes. Add bay leaf and chipotle. Simmer for 5 minutes. Taste for salt and acidity. If too acidic then add a pinch of sugar (you really don't need much). Serve immediately, store in an air-tight container for up to a week, or fill jars and can.
Yield: About 1 Quart

Mahlzeit!
-Coriaunty

Toasted Coconut Macadamia Nut Ice Cream

I just got an ice cream maker, and I am so excited to post about ice cream all Summer long...and perhaps into the Winter.  My hungry puppy requested Fresh Pineapple Pie for dessert when my in-laws were in town, and I thought that this Toasted Coconut Macadmia Nut Ice Cream would provide the perfect "a la mode"!  


This ice cream recipe is so simple, with just 5 ingredients.  There is no cooking involved, so that cuts out a lot of time!  I actually made two batches of this ice cream, because I wanted to try a slightly lighter version and compare that to the original.  I simply substituted coconut milk (not the kind in the can, but the kind you buy in the milk section, Silk is a popular brand) for the half and half.  The lighter ice cream came out tasting not as sweet, but I think that is because it wasn't as rich and creamy tasting.  It was still delicious, however, and I (who actually prefer many light and diet products over their full fat/full sugar counterparts. Does that shock you? It might, given some of the "Holy Calorie Intake!!!" desserts you find on here.) really enjoyed it.  Immensely.  In fact, excuse me while I retire to the freezer with a spoon for another side by side comparison.


Toasted Coconut Macadamia Nut Ice Cream


1 can (15 ounces) Cream of Coconut
2 cups half and half (for the lighter version, substitute 2 cups of Coconut Milk from the milk               section at the grocery store)
1/3 cup coconut, toasted
1/3 cup chopped macadamia nuts
1 chocolate Hershey's bar, shaved


In a bowl, combine the cream of coconut and the half and half (or coconut milk), and stir well until blended.  Freeze according to your ice cream maker directions.  About five minutes before the freezing cycle is complete, add the coconut, nuts, and chocolate to the churning ice cream.  Serve immediately (ice cream will be soft), or transfer to a Tupperware container and store in the freezer until ready to use.  Makes about 1 1/2 quarts.


Enjoy!  -Cardamommy

Hot Chocolate Rice Krispies Treats

My family loves Rice Krispies Treats, as you may have noticed.  This is a new version that I came across and absolutely love. They are gooey, chocolatey, and absolutely loaded with marshmallows.  So what's not to love?  In fact, a certain member of my family (who shall remain anonymous) who claims to dislike chocolate (but eats it incredibly frequently by choice and request) said that these are the best rice krispies treats ever.  Better than original rice krispies treats.  Wow.  I don't think that you can get a much better guarantee of incredible deliciousness than that.


Hot Chocolate Rice Krispies Treats


6 cups cocoa rice krispies
1/4 cup butter
1 (10.5 ounce) bag mini marshmallows, plus 4 cups mini marshmallows, divided
6 Tablespoons hot chocolate mix


Thoroughly spray a 9x9 inch square pan with cooking spray.  Place the butter in a large microwaveable bowl, and melt in the microwave.  Add the 10.5 ounce bag of mini marshmallows and the hot chocolate mix, then stir combine.  Return to the microwave until the marshmallows are melted and the mixture is smooth.  Add the cocoa rice krispies and stir well.  Add two cups of mini marshmallows and stir until marshmallows are distributed evenly.  Pour rice krispies mixture into prepared pan.  With lightly greased hands (to prevent sticking), press the rice krispies mixture evenly into the pan.  Immediately spread the remaining two cups of mini marshmallows onto the rice krispies treats and press firmly.  Let cool before cutting into squares.  Makes 16 rice krispies treats.


Enjoy!  -Cardamommy

Eat Me Brownie Bites

I'm not exactly fond of cake. That's not to say that I wouldn't eat a piece of it if it was put in front of me, it's just not my most favorite dessert out there. Because of this, I didn't want to make cupcakes for my birthday. Cardamommy suggested either cookie or brownie bites, so I ran with that. Because I was busy making many other things, I decided to just go with a brownie mix (I know, I know...a mix?) and make a variation of it. This would work just as well with a normal brownie recipe and would take slightly longer but would be just as easy. Oh. Just a side note. If you find a box of paper muffin tins promising that no muffin pan is required, it's a lie. Don't go with it. Because they're probably just the paper linings left over from the real (metal) muffin-panless-muffin-tins. Just sayin.

1 Recipe Brownies

1 Egg

1 8-oz Pkg Cream Cheese, softened

1 tsp Vanilla

1/3 C Sugar

Prepare brownie recipe and fill muffin tins 2/3 full.

Mix cream cheese and sugar until smooth. Add egg and vanilla and beat for about 1 minute.

Spoon about 1 T cream cheese mixture onto each brownie and bake at 350 for 20-25 minutes, being careful to not overbake.

Mahlzeit!

-Coriaunty

Bread And Butterflies Lemon Pound Cake

Bread and Butterflies are hard to come by, considering they only live on weak tea with cream in it. So, seeing as I couldn't get my hands on any real ones, I had to improvise a little. This lemon pound cake is moist, dense, and has a perfect balance of sweet and lemony tang. It doesn't dry out after being left out for a while (because of decorating purposes), and holds its form nicely without being crumbly. Which is kind of nice. Fresh out of the oven this cake is unimaginable. The best part? It makes the cutest, most delicious bread and butterflies outside of Wonderland.

1 1/2 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1 C Butter, softened at room temperature
1 1/2 C Sugar
4 Eggs
2 tsp Vanilla Extract
1/4 C Lemon Juice

Preheat oven to 350. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a a large mixing bowl cream the butter. Add the sugar and mix. With the mixer on low speed, add the eggs one at a time. Add the vanilla.

Alternate mixing the dry ingredients and the lemon juice, mixing after each addition. Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are ok). 65-75 minutes.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a cooling rack and peel off the paper. Let cool or slice and serve warm with vanilla ice cream.

Mahlzeit!
-Coriaunty

Blue And Yellow Meringues

I've been considering words that start with the letter M. Mutiny. Moron. Mmm-malice. Meringues. How much more whimsical can you get than meringues? For my Alice party I made the recipe for christmas meringues, but instead of putting sprinkles on them, I just dyed the meringue while mixing. Super cute. Super easy. Super delicious.

Mahlzeit!
-Coriaunty

Chocolate Malt Ball Cookies

I decided to try these cookies, because I am quite taken with using malted milk powder in my baking, and have not yet found a recipe for malted chocolate chip cookies that turned out well.  I have tried several, but they have all come out pancake-esque, which is not exactly what I'm looking for in a cookie.  I also haven't made cookies for several months and felt that my hungry puppies are suffering for it.  I just can't put them through a cookie-less existence.  


I found this recipe in a classic Taste of Home cookbook that my mom gave to me a couple of months ago, but have just now had a chance to look through.  Unsurprisingly, I changed a thing or two in the recipe and the result was fabulous.  These cookies will definitely make my list of "go to" recipes.  On a side note, if you don't have (and don't want to buy) Whoppers or malted milk balls, just use extra chocolate chips or chunks.  The cookies will still be delicious.


Chocolate Malt Ball Cookies


1 cup butter flavored shortening
1 1/4 cups packed brown sugar
1/2 cup malted milk powder
2 Tablespoons caramel syrup (I used Cajeta, a Mexican caramel syrup)
1 Tablespoon vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups Whoppers or malted milk balls
1 cup (6 ounces) semi sweet chocolate chips


Preheat oven to 375F.  Line a baking sheet with parchment paper.


In a mixing bowl, or the bowl of a stand mixer, combine shortening, brown sugar, malted milk powder, caramel syrup, and vanilla, and beat for two minutes.  Add the egg and beat well.  In a separate bowl, combine the flour, baking soda, and salt.  Gradually add to creamed mixture, mixing until fully incorporated.  Roughly chop or crush the Whoppers, then stir them into the dough with the chocolate chips.  


Scoop the dough into 2 inch balls and place on the prepared baking sheet.  Bake for 10 to 12 minutes or until golden brown.  Remove from oven and let cool on the pan for 2 to 3 minutes (don't skip this!  The cookies will be very soft and need a couple of minutes to firm up!), then transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.  


Enjoy!  -Cardamommy

Chocolate Coconut Cake

I have the most fabulous cake to share with you today!  I found this recipe on King Arthur Flour, and made this cake for Easter last year, where it was a tremendous hit.  I haven't been able to get it out of my mind.  So, since I had a little coconut milk sitting in my refrigerator, I had a good reason to make this cake with a few modifications.  And share it with you.  You will thank me.  Unless you hate chocolate and coconut, in which case I am giving you the silent treatment until you apologize for your blasphemy.


The chocolate coconut cake layers are chocolatey and moist with a pleasant coconut flavor.  So moist.  Did I mention that the cake layers are moist?  Okay, you get the point.  Sandwiched between the oh so moist layers is a marshmallow coconut filling.  And covering this amazing confection?  A smooth and fluffy chocolate coconut frosting.  For the frosting, beat the heck out of it because it helps the fluffy factor.


Chocolate Coconut Cake


Cake:
1 1/2 cups all purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoons salt
1 1/2 ounces unsweetened chocolate, chopped
2/3 cup canned coconut milk
2/3 cup water
2 eggs
2/3 cup mayonnaise
1 teaspoon coconut extract
1 1/2 cups sugar


Filling:
1/3 cup butter, softened
1/3 cup vegetable shortening
2 Tablespoons all purpose flour
1 teaspoon coconut flavor
1 teaspoon vanilla extract
1 Tablespoon coconut milk
1/8 teaspoon salt
2 cups powdered sugar
1 7-ounce jar marshmallow cream


Frosting:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 teaspoon coconut extract
4 cups powdered sugar
2 to 4 Tablespoons coconut milk


Heat oven to 350F.  Grease the bottom and sides of 2 9 inch round cake pans and line the bottoms of the pans with parchment paper, then grease the paper.


For the cake: In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.  Stir until blended, set aside.


Place the chopped chocolate in a small bowl.  Bring the coconut milk to a near boil and pour over the chocolate.  Let sit while you boil the water.  Stir the  chocolate and milk mixture, then pour in the boiling water and stir until the chocolate is smooth and melted.  Let cool slightly.


In the bowl of a stand mixer, or with an electric mixer, beat together the eggs, mayonnaise, and vanilla until well blended.  Beat in the sugar.  Add the dry ingredients and coconut milk mixture alternately in 2 or 3 additions, beating until smooth.  Pour the batter evenly in the pans.  Bake the cakes for about 25 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto cooling racks and cool completely.


For the filling:  Blend the butter, shortening, and flour.  Add the  coconut flavor, vanilla, and coconut milk, and beat until well combined.  Mix in the salt, then half of the powdered sugar until well  blended.  Beat in the marshmallow cream, then the remaining powdered sugar.


For the frosting:  In a large bowl, cream the shortening, butter, and coconut extract with an electric mixer.  Gradually add the powdered sugar, one cup at a time, beating well after each addition.  After all powdered sugar has been incorporated, add the milk and beat at medium speed until incorporated.  Increase speed to high, and beat frosting until light and fluffy.


To assemble:  Place one cake layer, upside-down on a serving plate.  Spread half of the filling (use the rest of the filling for another purpose) over the cake layer, then place the remaining layer upside-down on top of the filling.  Spread the frosting over the top and sides of the cake.  Makes one 9 inch double layer cake, 12 to 16 servings.


Enjoy!  -Cardamommy

Chocolate Chip Cookie Dough Rice Krispies Treats - Redux

This past weekend I made chocolate chip cookie dough rice krispies treats again, by request. This time, however, I tweaked the recipe just a bit.  In the first recipe, the cookie dough truffles were very soft, and unless frozen, kind of melted into a puddle of goo.  Which is fine.  I like cookie dough truffle goo as much as the next girl, but it kind of melted right in to the rice krispies treats.  This time, I used a different cookie dough recipe, and things turned out exactly as I planned (which is always nice).  The cookie dough held up well, was not overly sweet (for cookie dough, that is), and when mixed with the rice krispies treats the dough balls kept their shape.  So, if you would like firmer cookie dough balls in your rice krispies treats, then simply substitute the following recipe for the original cookie dough truffles.  


Chocolate Chip Cookie Dough Rice Krispies Treats - Redux


6 Tablespoons butter or margarine
16 ounces marshmallows (I used mini and regular)
1/4 cup malted milk powder
12 ounces Rice Krispies
1 batch eggless cookie dough (recipe to follow)

Melt the butter in a very large microwave safe bowl.  Add the marshmallows and toss with the butter.  Return to the microwave for 1 minute, then stir.  Add the the malted milk powder and stir well.  Return to the microwave for 1 to 2 minutes more, or until the marshmallows are completely melted.  Stir the marshmallow mixture until smooth.  Stir in the cereal until it is completely coated with the marshmallow mixture.  Fold in the cookie dough truffles, then press the mixture into a greased 13 x 9 baking dish.  Let the treats set up for about 30 minutes before cutting.  Makes 18 to 24 treats.


Eggless Cookie Dough:


2 cups flour
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 Tablespoon vanilla
1 cup mini chocolate chips


In bowl, combine all ingredients (in any order!) and stir well until all ingredients are completely combined.  Scoop the dough and roll into balls the size of a large marble.  Place balls of dough on a parchment or wax paper lined baking sheet (for easy cleanup!) and refrigerate or freeze until you are ready to use.


Enjoy!  -Cardamommy

Red Velvet Cake Balls

I have kept it no secret that I don't like red velvet cake. At all.  In fact, I don't believe that I have ever had red velvet cake, let alone made it.  So imaging my dismay when my oldest hungry puppy asked me, begged me, pleaded with me, to make red velvet cake.  You know me, I will do anything for my hungry puppies, so here we are.  We decided to make the cake into cake balls, since she has really really really been wanting to make those as well.  


The result?  A super easy treat that will turn everything in your kitchen bright red!  Remind me in the future to not give a 2 year old red velvet cake balls.  Ever.  I tried one as well, and will be honest.  They aren't bad.  For a red velvet hater, that is saying a lot.  So let me say a little more.  I only liked them for the cream cheese frosting!  I tasted a bite of the plain red velvet cake...still definitely not my thing.  But oh what I wouldn't do for frosting.  Don't hold it against me.


Red Velvet Cake Balls


1 box red velvet cake mix (2 layer size) baked in a 9x13 pan
1 (16 ounce) can cream cheese frosting
1 (24 ounce) package white almond bark
Rainbow sprinkles


In a food processor, grind up the red velvet cake, then transfer to a large bowl.  Add the cream cheese frosting and stir well until completely combined.  Roll into small balls, using your hands or a small cookie scoop.  Place the cake balls on a wax paper lined tray and refrigerate for freeze for several hours until thoroughly chilled.  


In a double boiler, melt the white almond bark until  completely melted and smooth.  Using a toothpick or a fork, skewer the cake balls and dip into the melted almond bark.  Return dipped cake balls to the waxed paper and immediately sprinkle with the rainbow sprinkles.  Repeat with remaining cake  balls.  Return cake balls to the refrigerator or freezer until the almond bark is completely set.  Store in a sealed Tupperware container in the refrigerator. Makes 52 cake balls.


Enjoy!  -Cardamommy