Cake Balls

It has been a while since I posted a recipe, so I figured I would post about a batch of cake balls I whipped up the other night. 

Ironically, these cake balls are made with cake mix and store bought frosting..even though in the Sluttier Brownies post I wrote that I try to never use mixes!  I figure it just makes it easier and no one can really tell since you mash the cake and the frosting together anyways.  Also, I used the Pillsbury sugar-free cake mix and frosting so my diabetic fiance can eat them.  Okay enough with the excuses...truth is these are just too simple and delicious.  You HAVE to make them!

Ingredients
1 box of cake mix of your choosing- I used Pillsbury sugar-free yellow cake mix
1 can of frosting of your choosing- I used Pillsbury sugar-free chocolate frosting
Chocolate melts- I used some brand I found at Target.

Directions

1. Bake the cake mix according to the directions on the box in a 13x9 pan.
2. Let cake cool in the pan for 10-15 minutes, then transfer to a wire rack for another 15 minutes.  Don't let the cake cool completely.  It's important for it to still be warm because it softens the frosting making it easier to mix them together.
3. Using a spatula, mash up the cake in a large bowl.
4. Stir in frosting until well combined.
5. Form into balls and place on a wax paper-lined cookie sheet. 
6. Freeze balls for at least 30 minutes.  I even left some in the freezer over night, and they were fine.
7. Melt the chocolate melts according to directions on package.
8. Using a fork or tooth picks, dip the cake balls into the chocolate and put back on the wax paper.
9. Let the chocolate harden and then enjoy!

For storage purposes, I just keep them in a ziplock bag in the fridge.  You can keep them at room temperature as well. 

I calculated out the sugar and the each ball has less than 1 gram of sugar! Not too shabby!

We used the leftover chocolate melts to make delicious chocolate covered strawberries!  Yum!

For another recipe with reduced sugar, see my Chocolate Chip Cookie Dough Truffles.

White Chocolate Rice Krispie Treats

For Easter this year, I really wanted to make Cadburry Egg cupcakes.  Unfortunately, because of all the essays I had to write, I had to settle to make Rice Krispie Treats.  I forgot how much I love these marshmallow delights.  I know Easter was weeks ago, but I just have to share the recipe.  My mom tweaks the standard recipe a little bit by adding salt and vanilla extract.  These two additions really make the flavor in the treats really pop. 

This year they had white chocolate M&Ms!  I'm not sure if this is a new thing or I just never noticed it before.  But they are seriously so freaking delicious.  We had to use them in these treats.  If they're not in the stores anymore, feel free to use other white chocolate candy or white chocolate chips.  Or regular M&Ms.  The beauty of Rice Krispie Treats is that you can throw whatever you want into them!

Ingredients:
3 tablespoons of butter
4 cups of mini marshmallows (the mini melt faster)
6 cups of Rice Krispies cereal
1 teaspoon of vanilla extract
1 teaspoon of salt
1 1/2 package of white chocolate M&Ms (or whatever else you want, just eyeball how much you want in your treats)

Directions:
1. In large saucepan, melt butter over low heat.  Add mini marshmallows and stir until completely melted. 
2. Add vanilla and salt.
3. Remove from heat.
4.  Add Rice Krispie cereal and stir until well coated. 
5.  Stir in M&Ms.
6. Using wax paper so it doesn't stick to your hands, evenly press mixture into a buttered 13x9 pan.
7.  Let completely cool and then cut into bars!

Recipe adapted from the Rice Krispies website.

Sluttier Brownies

True to their name, slutty brownies have been making their rounds on Pinterest and different blogs.  I must say, all the pictures are quite seductive.  Slutty little things.

I'm having dinner at a friend's house tonight and offered to bring dessert.  The problem is, however, that I have a few huge essays I have due for my class.  So I needed something quick and easy.  And what do you know??  Slutty Brownies, again true to their name, are quick and easy.  (Can you tell I'm having a ball writing this post making "slut" references.  I'm cracking up over here!) 

I decided since I was bringing these over to my friend's, it would be easier to bake these in a muffin tin!  Easier to transport, easier to eat...does that make them even sluttier!?

I'm normally a bake-from-scratch kinda girl, but desperate times call for desperate measures.

Ingredients:
Favorite brownie mix
Favorite refrigerated cookie dough (the jumbo version)
Double-Stuffed Oreos (do not dare use regular or any sort of imitation Oreos)

Instructions:
1. Preheat oven to 350 degrees.
2. Line a muffin pan with cupcake paper liners.
3. Soften the refrigerated dough to room temperature by zapping it in the microwave for a few seconds.  Press one square of the cookie dough into each paper liner, making sure it covers the bottom.
4. Place one Oreo on top of each now-squashed cookie dough square.
5. Prepare brownie mix according to box instructions.
5. Put a spoonful of brownie batter on top.
6. Bake for 20 minutes.

Seriously, so easy, so slutty.

Recipe adapted from The Londoner.

Irish Soda Bread

Sorry about the late post today everyone!  I didn't get around to baking this delicious bread yesterday like I had originally planned, so I got up early today to bake it.  It was better this way anyways, because this bread with some jam made for an excellent breakfast. 

I was first introduced to Irish Soda Bread in college by one of my housemates.  She would dye her bread green, which we all loved because it just looked hilarious.  However I like the way it looks naturally.  It's an extremely dense and rustic bread, perfect for dipping into your favorite stew.  Or like I said, spreading some jam on it.  Either way, this bread is seriously so easy to make!

Ingredients:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Directions:
1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.  Stir in butter.  If you don't have a stand mixer (I would kill for one), don't try to use a hand mixer...it goes everywhere!  Just use a whisk, or even better, clean hands.

3. Stir in 1 cup of buttermilk and the egg.
4. Turn dough out onto a lightly floured surface and knead softly. 
5. Form dough into a round and place on prepared baking sheet.
6. In a small bowl, combine melted butter with 1/4 cup buttermilk.  Brush the loaf with this mixture.

7. Using a knife, carve an "X" into the top of the loaf. 
8. Bake in preheated oven and continue brushing the loaf with the butter mixture ever 10-15 minutes.
9. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

Tips:

• The outside of the loaf might look done but the inside could still be dough-y, so definitely insert that toothpick!
• For a more traditional Irish Soda Bread, you can also add raisins to the dough.

I hope you enjoy this recipe!  It's always a big hit at our St. Patrick's Day parties.  What are your plans for St. Patrick's Day this year?  I hope you all have a fun and safe weekend!

Recipe adapted from allrecipes.com

Salted Caramel Butter Bars

I really need to stop baking so much.  I just love it  and now that I’m unemployed I have plenty of free time.  But my wedding is coming up in 5 months!  I need to lose weight and get in shape.  So what do I do?  Bake probably the most fattening thing I could bake.  Seriously, this recipe calls for a pound of salted butter.  But…oh my…they are SO good.  They’re like a little piece of sugary, carmely, buttery heaven in your mouth. 

 For the recipe, please visit the lovely blog Cookies and Cups. 

Tips:

• Make sure you give yourself enough time to make these bars as it does take a while. 
• The recipe says the sea salt sprinkled over the caramel is optional…it’s not.  I did half of my bars with the sea salt, and half without to compare. Trust me, the sea salt definitely adds more flavor and takes these bars to the next level.
• The bars are best kept in an air tight container.  I'm not sure how long they're good for as ours were gone within a few days!  I'm guessing more or less a week though.

I hope you all can make these over the weekend.  They are probably one of the best things I've made in a while.  Enjoy and have a fantastic weekend!

Chocolate Chip Cookie Dough Truffles

What do you do on a Saturday afternoon before you go out for the night?

Make these.

Seriously, these are the bomb dot com.  I had a hard time not eating all the dough before I had the chance to dip them in chocolate. They are also extremely easy to make.  My fiance and his father are both diabetics, so I did substitute regular sugar for Splenda.  I did still use regular chocolate chips, but if you're trying to cut back on your sugar intake, you can always use carob chips.  Also, please don't think of this recipe as "diabetic friendly" because there is still a lot of sugar in the chocolate that I used.  But, I figured my fiance  would probably eat these regardless if they were made with real sugar or not, so I figured I would cut back on the sugar as much as possible for his sake.

I've posted my version of the recipe below.  However, if you want the original recipe, go here.

Ingredients:

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup Splenda
6 tablespoons Splenda Brown Sugar Blend
1 teaspoon vanilla
1/3 cup fat free milk
1 cup mini semi-sweet chocolate chips or carob chips (regular sized chips work just as well)

14 oz chocolate candy coating (can be found at any craft stores, baking stores, or even Target)

Directions:

Beat butter and sugar substitutes in a large bowl with an electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda, and salt.  Mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

If dough seems a bit soft, cover and refrigerate for an hour.  If it seems firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed or parchment paper. Place the sheets with the balls in freezer and let chill for 30 minutes.

Melt chocolate candy coating in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to the paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week.

Makes about 3-4 dozen truffles.

(Recipe adapted from Love & Olive Oil)