Peanut Butter Surprise Cookies

1 Cup creamy peanut butter

1 Cup sugar

1 egg

12 mini Reeses Peanut Butter Cups, unwrapped

36 mini marshmallows

1 Cup semi sweet chocolate chips

2-3 Tablespoons heavy cream

1/4 Cup mini M&M’s

 

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.

12 cookie cups

Chocolate Oreo Cookies

1 stick softened butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1 egg
½ teaspoon vanilla
1 ¼ Cup flour
½ teaspoon baking soda
½ teaspoon salt
8 broken pieces Oreo Cookies
1 Cup chocolate chips

1. Preheat oven to 350 degrees F. Cream butter, and sugars until well combined. Add egg and vanilla until mixed well.

2. Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in oreos and chocolate chips until just combined.

3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

These are the greatest after dinner cookie, they will satisfy that sweet craving that you may have after a meal... hummm I know I have them all the time :)

Enjoy!

Marshmallow Chocolate Easter Eggs

• 1/4 cup butter, softened
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 3 cups plus 1 tablespoon confectioners' sugar, divided
• 3 to 4 drops yellow food coloring, optional
• 2 cups (12 ounces) white baking chips or semisweet chocolate chips
• 2 tablespoons shortening
• Icing of your choice
• Assorted decorating candies

Directions

• In a large bowl, beat the butter, marshmallow creme and vanilla until smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup creamed mixture in a bowl; add yellow food coloring if desired and mix well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap plain mixture in plastic wrap; chill for 30 minutes.
• Dust work surface with remaining confectioners' sugar. Divide plain dough into 24 pieces. Wrap one piece of plain dough around each yellow ball and form into an egg shape. Place on a waxed paper-lined baking sheet; cover with plastic wrap. Freeze for 15 minutes or until firm.
• In a microwave, melt chips and shortening; stir until smooth. Dip eggs in mixture; allow excess to drip off. Return eggs to waxed paper. Refrigerate for 30 minutes or until set. Decorate with icing and decorating candies as desired. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Happy Easter Baking ! :)

Chocolate Eclair Dessert

So when we get invited over for dinner places, this is one of my fav's to bring.. everyone loves it! It has an amazing taste and you dont have to losing your belt to eat it.

1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

1-3/4 cups cold milk

1/4 cup Kraft Smooth Peanut Butter

3 cups thawed Cool Whip Whipped Topping

45 Honey Maid Graham Wafers

6 squares Baker's Semi-Sweet Chocolate

3 Tbsp. butter

 

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip. Layer 1/3 of the grahams and half the pudding mixture in 13x9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
MICROWAVE chocolate and butter in microwaveable bowl on MEDIUM 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.
REFRIGERATE 8 hours.

Enjoy!

Sweet & Spicy Stir fry

This is one of my favorite dinners to make, its not too sweet & not to spicy and it has minimal ingredients. haha anything fast I like!! This is a must try... I guarentee you will love it!!

 

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 Tbsp. oil
• 3 cups chopped mixed fresh vegetables (red peppers, broccoli, mushrooms)
• 1 clove garlic, minced
• 1/4 cup KraftCalorie-WiseCatalina Dressing
• 2 Tbsp. hoisin sauce
• 1 tsp. crushed red pepper

 

1. Cook and stir chicken in hot oil in large skillet on high heat 1 min. Add vegetables and garlic; cook and stir 3 to 5 min. or until chicken is lightly browned.
2. Add remaining ingredients; cook 2 min. or until chicken is done and vegetables are crisp-tender.

This dinner is 220 cals per 1 cup serving!! I serve this on basmati rice.. and its delish! :)

Enjoy!

Lemon Chicken Picatta

So I thought I would post a dinner item, I make them every night but usually have to eat in a hurry so no time for pictures!

here is a great dinner idea and its only 350 cals per serving! ( 1 serving =1/4 recipe)

 

• 3 large lemons, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/4 cup Miracle WhipCalorie-Wise Dressing
• 22 Ritz Crackers, finely crushed (about 1 cup)
• 2 Tbsp. olive oil
• 2 tsp. chopped fresh parsley
• 1/2 cup 25%-less-sodium chicken broth
• 1 Tbsp. butter

How you make it :

1. Cut 4 thin lemon slices from half of 1 lemon. Squeeze juice from remaining lemons; set aside. Coat chicken with Miracle Whip, then cracker crumbs.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (170ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe out skillet with paper towel.
3. Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter and lemon slices; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

Fruit Flavoured Marshmellows

Fruit Flavoured Marshmallows

• 1/2 cup water
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder ( you can use any flavour really)
• 3/4 cup granulated sugar
• 3 Tbsp. light corn syrup
• 1 cup icing sugar

How to make:

1. Bring water to boil in small saucepan. Add jelly powder; cook and stir on low heat 2 to 4 min. or until jelly is dissolved. Add granulated sugar; cook and stir 3 to 4 min. or just until sugar is dissolved. (Do not boil.) Stir in corn syrup. Transfer to large bowl. Refrigerate 25 to 30 min. or until lukewarm.
2. Line 8-inch square pan with waxed paper; spray with cooking spray. Beat jelly mixture with mixer on high speed 10 to 12 min. or until stiff. Transfer to prepared pan; spread gently to form even layer. Refrigerate 6 hours or until firm.
3. Unmould dessert onto work surface dusted with half the icing sugar; peel off waxed paper. Sprinkle dessert with remaining icing sugar; cut into 48 pieces. Roll cut edges in remaining icing sugar to evenly coat.

 

Best Ever Oatmeal Chocolate Chip Cookies

Busy monday morning so far, zeke was up pretty early this morning and neadless to say it left me feeling tired but I dont like napping if I dont have to so after his short nap we got baking!!

We made these chewy, tasty cookies this morning.... and I mean they are the PERFECT CHEWY COOKIE!

Oatmeal Chocolate Chip:

3/4 cup butter(softened)
1 cup lightly packed brown sugar
1/2 cup of sugar
1 egg
2 tbsp water
2 tsp vanilla
2/3 cup All purpose flour
3/4 tsp baking soda
1 tsp cinnamon
3 cups fibre plus oats( I use quick oats and mix in 1/4 cup of wheat germ)
1 cup of Chocolate chips or raisins if you prefer

cream all sugars with butter until fluffy on med speed in your mixer. all in flour, baking soda, cinnamon. Add oats and chocolate chips last.

use your cookie scoop to make perfect size cookies on your baking sheet lined with parchment paper and bake at 350 F, for 12-15 min ( depending on your oven)

makes about 36 smaller sized cookies

PB Popcorn Crunch

All I can say is YUMMMMMMY...... what a great treat for a gift! ... Not costly, and who doesnt like getting yummy treats as a gift :)

 

Peanut Butter Popcorn Crunch

• 8 cups popped popcorn
• 2 cups pretzels
• 1/2 cup sugar
• 1/4 cup liquid honey
• 1/4 cup corn syrup
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla
• 1 cup chocolate covered peanuts

1. Mix together popcorn and pretzels.
2. Place sugar, honey and syrup in a small saucepan. Bring to a boil. Lower heat and simmer for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until melted.
3. Pour hot peanut butter mixture over popcorn and pretzels. Toss until evenly coated. Allow to cool before adding chocolate covered peanuts.

Makes approximately: 10 cups

* Avoid the urge to boil the sugar mixture for longer then 2 minutes. This will make the coating set up too hard.

* If you won’t be eating this right away, lay it out on baking sheets to dry. This way it won’t clump together in one solid mass.

Summertime White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

• 1 cup white chocolate
• 5 Tbsp. unsalted butter
• 3 Tbsp. heavy cream
• pinch salt
• 1 tsp. lemon extract
• icing sugar, for dusting

1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
4. Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

* Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty.

* If you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.

Un- Baked Cookie Nests... Easter Fun!

Un-Baked Cookie Nests

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup butter
• 3 cups rolled oats
• 4 Tbsp. cocoa powder
• pinch salt
• 1 cup coconut
• 1 tsp. vanilla
• mini chocolate eggs and coconut, for decorating.

1. Bring sugar,  milk and butter to a boil in a saucepan. Simmer 3 minutes.
2. Remove from heat and stir in remaining ingredients until well incorporated.
3. Spoon into lightly greased muffin cups (or use un-greased silicone muffin cups for easier removal). Using the back of a spoon press the mixture down in the middle and up along the sides, forming a nest. Allow to harden.
4. Using a knife, loosen the edges and gently pop out the nests.
5. Store covered at room temperature for up to two days. Freeze for longer storage.
6. To decorate: sprinkle with coconut and fill with mini eggs.

Makes: 12 large

* For a super cute alternative you could form these in mini muffin cups.

* If you would like to tint the coconut a certain color simply place it in a resealable plastic bag along with a few drops of food coloring. Massage and shake until evening distributed.

* You could use jelly beans or chocolate covered almonds for a different variety of eggs.

* To make the regular cookies simply drop the mixture by spoonfuls onto wax paper and allow to firm up.

Healthier Oatmeal Chocolate Chip Muffins

Admittedly, these muffins have chocolate chips and brown sugar, but the lack of white sugar and the fact that oats are included make me feel that they're at least a step in the right direction!

Made according to the recipe below, they had a great texture and taste and were not overly sweet. I know these will become one of our go-to muffins for breakfast and snacks.

Oatmeal Chocolate Chip Muffins

1 1/4 cup oats
1 1/4 cup milk
1 egg
1/3 cup oil
1/2 cup brown sugar
3/4 cup chocolate chips
1 tsp vanilla
1 1/4 cup flour
4 tsp baking powder
1 tsp salt

Combine oats and milk; let stand for 15 minutes. Stir egg, oil, brown sugar and chocolate chips into oat mixture; add vanilla. Combine three dry ingredients in a separate bowl, then add to the liquid mixture; stir until moistened. Use paper liners or cooking spray in a 12-cup muffin pan. Fill muffin cups 2/3 full. Bake in a 4oo degree oven for 15-20 minutes or until lightly browned.

Enjoy!!!

Nothing like this yummy treat for Easter ! I made these this morning .. they were so flavour full and a fun treat for anyone :)

I made a bunch of these for our family easter egg hunt for easter, the kids love my baked goods always. They are pretty cheap to make, and if you can get to michaels when they have there melting chocolate on sale its worth it. I buy all my melting chocolates at the bulk barn cause I use so much its cheaper to buy it that way. I cannot wait till it opens in okotoks, as going to calgary NE is pretty far to go.

Enjoy !

Peanut Butter Chocolate Easter Eggs

A fun dessert the kids will love to help make and the adults will love to eat.

Serves: 20
Cook Time: 0

 

Ingredients

• 2 cups creamy peanut butter
• 3/4 cup butter, room temperature
• 3 cups confectioners' sugar, sifted
• 3 1/2 cups crispy rice cereal
• 1 1/2 packages (18 ounces) dark chocolate chips
• 2 tablespoons vegetable shortening
• 1/2 bag (6 ounces) white chocolate chips (optional)
• Food coloring of your choice (optional)
• Coconut (optional)

Steps

In the bowl of a standing mixer, combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioners' sugar. Reduce the speed to low and add the crispy rice cereal just until combined. Cover and place the bowl in the refrigerator for about an hour (do not skip this step).

Line a baking tray with wax paper. Remove the bowl from the refrigerator. Shape mixture into egg shapes and place on the wax lined baking tray. Recipe makes approximately 20 eggs. Place baking tray in the freezer for a minimum of 30 minutes.

While eggs are freezing, use a double boiler and melt chocolate chips and shortening over low heat. Remove eggs from the freezer and using toothpicks, dip eggs in melted chocolate. Place back on wax lined baking tray. (At this point, you can sprinkle the eggs with coconut if you like.) Once all eggs are covered in chocolate, place tray in refrigerator to cool. While eggs are cooling, use a zip top plastic bag to melt the white chocolate and any food coloring in the microwave. Microwave for 10 seconds at a time, massaging the food coloring into the chocolate until completely melted. Remove the eggs from the refrigerator and allow to sit a minute. Snip the ends of the zip top bag and drizzle the colored white chocolate over the cooled eggs to decorate. To serve, line a plate with coconut and place the eggs on top.

Glittering Lemon Cookies

These are a melt in your mouth tea cookie, they are delish!!! Perfect for a cookie exchange or a tasty treat for a friend or tea party :) I made these and make them in alot of different colors.. given Easter is coming.

1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
white and colored sanding sugars

Filling
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened

Preheat oven to 350 F with rack in middle.  Line two baking sheets with parchment paper.

To make the cookies: In a medium bowl, whisk the flour, cornstarch, and salt together.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until pale and fluffy, about 2 minutes.  Add the lemon zest and vanilla and beat to combine.  With the mixer on low speed, add the flour mixture just until the dough comes together. 

Grab a separate bowl for each color of sanding sugar you plan to use.  Roll a scant teaspoon of dough into a ball and drop into one of the bowls of sugar, turning to coat.  Transfer the dough ball to one of the prepared baking sheets.  Repeat, spacing the balls 3/4 inch apart, until both baking sheets are filled.  Refrigerate the baking sheets for about 30 minutes.  

Bake cookies, one baking sheet at a time, for about 12-15 minutes, or until the tops are slightly cracked but still pale.  Transfer the cookies on the parchment to a rack to cool completely.  Repeat with the second sheet of cookies.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat all of the filling ingredients together on medium speed until combined  Transfer the filling to a resealable plastic bag and snip off one corner.

To sandwich the cookies: Turn over half of cookies and pipe about 1/2 teaspoon filling on the flat side of each.  Sandwich with the remaining cookies, pressing gently until the filling reaches the edge.

Store the sandwiched cookies in an airtight container in the refrigerator

Enjoy !

White Chocolate Cinnamon Toast Crunchers

Another item to add to our baking day today... these are a treat for any sweet tooth! Zeke and I enjoy'd making them this afternoon, and I am pretty sure he would have eaten them if I would have given him one. haha :)

White Chocolate Cinnamon Toast Crunchers

2 sticks softened butter
1 Cup packed brown sugar
3/4 Cup granulated sugar
2 large eggs
1 Tablespoon real vanilla extract
2 1/2 Cups all purpose flour
1 Cup Cinnamon Toast Crunch Cereal, slightly crushed up
1 teaspoon baking powder
1/2 teaspoon salt
1 bag white chocolate chips
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until light and fluffy.  Slowly beat in the eggs and vanilla until well combined.  In a large bowl combine the flour, Cinnamon Toast Crunch Cereal, baking powder and salt.  Slowly add to wet ingredients along with the white chips until just combined.  With a medium cookie scoop, scoop dough and place onto a silpat or parchment lined baking sheet 1 1/2 inches apart.  Bake for 9-12 minutes or until edges just start to turn golden brown.
2.  Let cool for 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.  Enjoy with a tall glass of milk!
3 dozen cookies

Cookies and Cream Rice Krispie Squares

Today was a pretty gloomy day so i figured its a great day to bake! These tasty treats are an instant winner.... no one can resist a rice krispie square....and add a little oreo's to it and you are golden!!!!

Hope you enjoy them as much as my family did eating them :)

Cookies and Cream Rice Crispy Treats


4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies
1/2 Cup chocolate chips, melted

1. Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and Oreos. Pour into a large 9×13 inch baking dish. With the back of a large spoon that’s sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.

French Macarons !

So I have been wanting to try these for a while, and my first attempt was a total flop! it was disasterious... really to put it lightly. so needless to say I was not in a rush to try them again.

Last night I decided I was going to try again, cause I think there super cute and really want to try them into a pop form.. they are the perfect addition to any centre peice. soooo here I go.

the Macaroons

• 1 cup confectioners' sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup superfine sugar

Directions

1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
5. Sandwich 2 same-size macaroons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

 Note

Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

These have a high difficulty level and are extremely hard to make, but was so annoyed that I was unable to complete the task! LOL... but finally my second try I was able to make them .. still have some minor tweaks in them but great fun to make :)

Enjoy!

who saw this coming?..........1st Birthday Parties

Okay so I dont know one first time mother that isnt excited about her little one's first birthday! seriously... but those who know me... and know me well.. know that I am already planning zeke's birthday.

so I have this crazy idea, and I am totally going all out.. not $$$ wise but decorating at a decent price. Since I do all snacks, and meals,desserts all handmade.. its alot cheaper to do. so I posted a picture above of the look I am doing ... CRAZY i know.. and looks expensive doesnt it. well...........................................

IT'S NOT! seriously I found those same candy jars for really cheap..$7.99 at winners here in Okotoks and I got a really cute cake stand at winners for $13.00... so I found blue and brown candy for all jars and going to fill them up for all the little cousins and kids that will be attending! .....  all the rest is pretty much cardboard that has been covered and making some fancy lables on my comp! 

I dont know if any of you have checked out the bulk barn, but I got a few things there for dirt cheap buying bulk.. its a great store and encourage you to check it out if you like to bake and do fancy stuff.

So I am doing zeke's birthday colors, blue, teal and chocolate brown. I am making a cute table cloth(that i already own and adding fabric to it) .
for some reason I just love doing creative things like this.... I know what your thinking.. he is turning 1.. but in my mind he is my little prince and well this is something he will look back on in his baby book and see what a special day it was.

Apple Oatmeal Cookies

So I was in Indigo last week.. on a weekly adventure with little zeke and thought we would go in to see what they had for kids stuff. I ended up finding this great book for goodies for zeke. I really am always on the hunt for great baby\toddler food info and I ended up buying this book so that I could make zeke healthy treats. There is nothing that bothers me more then all the "add ons" in food now.. I want him to grow up knowing that we live and eat a healthy lifestyle.

so I starting on another adventure... making,and substituting to make these great snacks!


These are great to crush up and add to yogurt!!

1 cup whole wheat flour
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
3/4 cup Margarine
3/4 cup lightly packed brown sugar
1 egg
1/4 cup milk
1 1/2 tsp vanilla
3 cups rolled oats
1 cup finely chopped apple
1 cup of finely chopped raisins
1. in a large bowl combind flour, cinnamon, salt, baking soda, and nutmeg
2. in another large bowl mix with mixer margarine, brown sugar, egg, milk,vanilla. cream together till smooth
add flour mixture on low speed, just blended.. stir in oats and apple and raisin.
3. drop dough by spponfuls on baking sheet.

bake for 12 min at 375 F

Protein: 2g, Carb:13g, fat: 4g, fiber: 2g, calcium: 14mg,Iron: 1mg, Sodium: 71mg

Cake Pops !

So a few weeks ago I got hooked on these little fancy's... and it was interesting timing as starbucks came out with them a few weeks later....! In my opinion nothing tastes as good as homemade!! I decided to try the ones at starbucks to see how they differed in taste, and MY OH MY... they were awful... seriously awful!

I was happy I have about 4 dozen in my freezer to dip and decorate, they have been a great treat in our home for the past month or so. I am looking forward to the day that my little son zeke can make some with me :) he's going to be my baker in kitchen.

anyhooooo..... I have made so many and given to so many people. I thought I would show my creations and share.

Happy Baking!

Ingredients

• 1 (18.25 ounce) package cake mix
• 1 (16 ounce) container prepared cake frosting
• 6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)

Steps
Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.

Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate.

Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.

NOTE:  If the balls fall off the toothpick into the chocolate, they are not firm enough to work with and you'll need to place them back in the freezer for additional time

Once you have covered all the balls in chocolate coating place the tray in the refrigerator until the chocolate coating is set. At this point you can drizzle other chocolate on the balls for decoration.

Welcome

Thanks for visiting my blog, I decided to make one cause I am forever looking for the next great thing to bake. I love feedback so feel free to leave some.

I dont create recipes, I usually stumble across one or many that catch my eye, and am dying to try.

I decided that this blog will not only be about baking but life and the people in it, such as tips on pretty much anything!! :) I am a big bargain hunter, mom,baker, and wife.. therefore there is never a dull moment!

Please check it out as often as you can and I hope I will have some inspiration in your life and great idea's to share.

Thanks!