April 16, 2011

Cheeseburger Flatbread Melts

I can't wait to try THIS RECIPE from Kevin and Amanda! It looks delicious!

Cake Pops

This is another recipe I found on a friend's blog that I want to try! I love the Cake Pops from Starbucks, so maybe Evy and I can make these for all of us to enjoy!

This is the recipe came from Bakerella.

1 box cake mix (I used white but you can use any flavor) 
1 can frosting (I used cream cheese)
Wax paper
1 package of colored candy melts 
1 package of Lollipop sticks 
  1. Cook cake as directed on box for 13x9 cake. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting.
  3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (I was out of wax paper but it still worked with out it)
  4. Melt chocolate in the microwave per directions on package.
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry. (Since we didn’t have one we used coffee mugs)
  9. Cover in sprinkles.

Chocolate Chip Muffins

I haven't made these muffins personally, but I saw them on a blog and wanted to post it so I'll remember the recipe!

Recipe Courtesy - Williams Sonoma
(Makes 12 muffins or 40 mini)

1/2 c. unsalted butter, melted
3/4 c. buttermilk
2 large eggs
1 Tbsp pure vanilla extract
2 c. all-purpose plain flour
3/4 c. sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. semisweet chocolate chips

Preheat the oven to 350 degrees. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray or line with paper liners. In a bowl, whisk together the melted butter, buttermilk, eggs, and vanilla until smooth.  In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture, add the buttermilk mixture, and beat until smooth and well mixed, 1-2 minutes. Using a large silicone spatula, fold in the chocolate chips just until evenly distributed. Do not overmix. Spoon the batter into each muffin cup, filling it level with the rim.

Bake the muffins until golden and springy to the touch, 15-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let cool completely. Serve at room temperature.

Note: To Make Mini Muffins… {Like I did}
Simply use mini chocolate chips {about 1 1/2 cups}.
Grease a mini muffin pan and bake for approximately 8-12 minutes
till a toothpick inserted comes out clean.