Tag Archive | sprinkles

All smiles…and Cake Pops

Today I am all smiles because today’s the day Brandon arrives home from Australia. Hip hip hooray!!!  Can.not.wait. to hug him : )
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Confession: Ever since Brandon moved to Australia, I have a tradition of reading all the cards and notes he’s ever given to me each time we are about to be reunited. I’ve done this every time we’ve been apart and I even brought them all with me to Australia and did this when he went away on business trips. I like having them close to me because it just makes me feel like he’s with me.  Handwritten cards and notes=happiness in a box. They are the best gifts of all.

Truthfully though, I have a hard time stopping smiling around Christmas. Anyone else like this around this time of year? The joy in the air is absolutely contagious in my opinion! Last week I was all smiles in Connecticut with my sister and her puppies in Connecticut. Mostly we just shopped, did wedding-related, crafts, and baked, but I am pretty sure it was my favorite week of the year!
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I do believe that baked goods play a huge part in the joy of any time of year, but it’s especially apparent at Christmas. Baking and enjoying holiday goodies with my family is one of my favorite things about Christmas, so yesterday I decided I would devote a few hours to baking. Cleaning-up aside, baking is truly my favorite hobby. Cake pops were first up on my baking agenda since I’ve been excited to make them ever since I found a cake pop pan at T.J. Maxx. I’m pretty sure this pan is available at major stores, too, since cake pops are all-the-rage right now, but this was my first attempt using it and I absolutely loved it. Perfectly round cake pops, yes please!
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I am all about making desserts healthier, but for Christmas, I think the old-fashioned way is the best way, so real butter and real sugar make these cake pops a real winner! I opted to make chocolate cake with white chocolate and milk chocolate glazes, and lots of sprinkles of course. This homemade chocolate cake is super simple to make, too. Plus, with the help of the pan, it’s a fool-proof way to nearly perfect cake pops. I adapted this recipe directly from the pan wrapper itself, and it’s a definite winner. My Dad and I went crazy over the dough and the finished product.  If you make these, I think you will too!
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Christmas Cake Pops
Ingredients
3/4 cup semi-sweet chocolate chips
1/2 cup butter (1 stick)
3/4 cup sugar
3 TBSP unsweetened cocoa (I used Godiva brand)
2 eggs
3/4 cup flour
1/4 tsp. salt
24 holiday lollipop sticks ( or regular, but I couldn’t resist the holiday sticks I found at Michaels!)
white chocolate, milk chocolate, or any type of chocolate for melting
Assorted sprinkles for decorating (optional)

Directions
1) Heat oven to 325 degrees Fahrenheit, grease cake pop pan and set aside.
2) Combine semi-sweet chocolate chips and butter in a medium pan on the stovetop and melt over low-heat, stirring until smooth. Then remove from the heat and transfer to a medium mixing bowl.
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3) Add the sugar and cocoa  to the bowl and mix until well blended, then add the eggs in one at a time and mix until blended.
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4) Lastly, add the flour and salt to this and stir until well blended.
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5) Now add spoonful’s of the batter to the bottom of the cake pop tin (the side without the holes). Make sure you mound the dough over each hole, this way it forms a perfect circle!
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6) Place the top of the pan over the bottom half and secure the clips. Bake for 15-18 minutes. (Mine took about 17 minutes). Check them with a toothpick at 15 minutes to be safe! Once your toothpick is nearly clean, remove them from the oven.
7) Let them cool in the pan for 5-8 minutes, then remove from the pan and place them on a cooling rack.
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8) Now re-grease the cake pop pan and repeat steps 5-7 to use up the remaining dough.
9) While the cake pops are cooling, set out your bowls of decorative sprinkles. I used 4 different kinds because I have a sprinkles problem : –) Then use a double boiler to melt your chocolate (I melt about 1 cup of chips at a time). I started out with white chocolate first.
Side note: This is the biggest bag of chocolate chips I’ve ever used!
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10) Once melted, dip an end of your lollipop stick in the chocolate first, then stick it into the cake pop and roll in chocolate, shaking off any excess chocolate. Then decorate with sprinkles and place on parchment paper. Repeat this process until the cake pops are covered!
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These are perfect for any holiday party! I love them because they’re perfect if you’re looking for a  portion-controlled dessert and they are just so darn cute.
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Merry Christmas!

What’s making you smile today?

Do you have any traditions with your boyfriend/husband/significant other?

What’s your favorite type of cake pop?
Mine is vanilla with pink frosting (you know, the one at Starbucks!) but chocolate is a close second!

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Cake Krispies

I’m cursed. This cake batter obsession of mine has to stop, or at least slow down. I just can’t help it! Around every corner, there’s another birthday, and another birthday means another cake batter treat. (Take note: the petite birthday pops at Starbucks are not helping my obsession what-so-ever!)

As noted from the multiple batches of cake batter bark, cupcakes, and the cake batter cookies I’ve made over the last few months, my obsession continues. And after I saw this recipe, my love of cake batter grew even deeper. Instead of your standard cookie or cake, why not twist an old childhood treat into a new birthday cake favorite? I may like rice crispy treats more now than I did as a child…and I didn’t think that was possible!

This recipe takes a basic dessert to a whole new level with just two additional steps: sprinkles and ¼ cup of white or yellow cake mix. A tip: keep your mouth occupied in some way while making this treat. I had a REALLY hard time not eating the rice crispy cake batter while spooning it into the pan. Gum, coffee, and the fact that I made them at 9 a.m. on a Saturday kept me from eating half of the batter. Oh, and the fact that they were a gift for my Auntie M!

Cake Krispies

Ingredients

3 tablespoons butter
1 10-ounce bag of mini marshmallows
1/4 cup yellow cake mix
6 cups Rice Krispies cereal
1 1.75-ounce container of sprinkles

Directions

1)Melt butter in a large saucepan over low heat and add marshmallows.

Marshmellows in butter? what could be better??

2)Stir until they begin to melt, adding in cake mix one spoonful at a time until it’s combined. Stir in rice krispies and coat it with marshmallow mixture.

a little bit of cake...

 

adding the krispies

3) Sprinkle in half of the sprinkles and mix. Press into a baking dish (I used a 9 by 13) and top with remaining sprinkles. Place in fridge, or let it sit for about 30 minutes before cutting. (I sprayed a knife with nonstick cooking spray to cut them easily.)

Sprinkles!

 

all mixed

 

close up krispie treats!

I cut mine and then put them in cellophane bags to give to my Aunt Martha. Of course, I had to taste-test them first. The cake flavor shines in this recipe- keeping them light, yet decadent. Plus, the sprinkles give them an even greater birthday feel…this one’s a keeper!

birthday package :)

 

 

Cake Batter Birthday Bark

 

I think the sign of a great dessert is when you have to tape the container shut to stop eating it. I admit it. I lived this last night, and I loved every second of it.

 

My closest friends and family know that I love everything “cake batter”. Coldstone Creamery’s “birthday cake remix“, Blue Bunny birthday cake ice-cream sandwiches, my Mom’s white cake (recipe soon!), and Funfetti cupcake mix straight from the box are a few of my favorites.

 I saw this recipe on a few other blogs, and I knew I had to recreate it immediately. The timing was perfect…one of my best friends turned 26 yesterday, and since she enjoys cake batter as much as I do, this recipe was a fit.

In five easy steps, you’ll have a decadent, delicious, delightful dessert. You’ve been warned: they’re addicting!

Cake Batter Birthday Bark
 

12 ounces dark chocolate (I used Hershey‘s)

12 ounces white chocolate (I used Nestle)

1 teaspoon yellow cake mix

Sprinkles ( the more the better!)

Directions

1)Melt dark chocolate either in the microwave or a use a double boiler on the stove.

2)Line a baking sheet with parchment paper and pour the chocolate on it. Smooth with a spatula. Stick in the freezer for 20 minutes.

dark chocolate, layer one

3) Melt white chocolate. Whisk in cake mix, stirring well until the batter is smooth. Let it set for 3 full minutes (or at least until it slightly thickens).

4) Remove baking sheet with chocolate from the freezer and immediately pour the white chocolate on top. Sprinkle on sprinkles. Freeze for another 20 minutes.

the more sprinkles, the better!

5) Once set, break into chunks. Keep refrigerated.

a cake batter bark remix

the best birthday gift :)

love you Julia, happy birthday!