Tag Archive | Desserts

Cake Balls

My kids made fun of me last Saturday.  They thought mom had lost her mind.  See I baked a cake, made icing and then mixed it all up again in the mixer.

But they sure ate the results.

Cake Balls

1 Cake Mix, baked according to directions

1 tub icing or one recipe of icing

1 package Almond Bark

I used a fudge cake mix and baked it, then refrigerated the cake over night.  The next day I made chocolate cream cheese frosting and then crumbled the cake into the icing in the mixer.  Mix until crumbly and moist.  Some recipes called for refrigerating the mix but mine was cool and I could easily make balls from the mixture.  I made bite size balls of cake and placed them on wax paper in a baking pan.  Then I froze the cake balls for a couple of hours.

Melt the almond bark (I used chocolate).  I melted a coffee cup full in the microwave at a time.  Now to make the Almond Bark easier to dip into I added about 1/4 tsp of vegetable shortening.  Using a toothpick I dipped the frozen cake balls into the almond bark.  After twirling to smooth the chocolate over the ball place them on wax paper.  They will harden quickly.  The hardest part is removing the tooth pick when hard but not so hard that it cracks the ball.  Dab a drop of almond bark over the toothpick hole.  The cake balls that begin to thaw while dipping the others were hard to dip so I suggest not removing all of the balls from the freezer at once.

The cake balls were crunchy chocolate outside and very very moist inside.  The insides seemed to be more moist then when I started but the effect was nice.  These were really good but it isn’t something I would make regularly due to the time it takes.  One thought I had is that this would be a good use for leftover iced cake that would make the amount of time much less.

This will be a special treat not a regular treat.

After making these I’ve seen them advertised for $14 – $25 dollars.


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Nanner Puddin

When I was a child no ‘dinner on the grounds’ was complete without the southern classic ‘Nanner Puddin’.  But because nanner puddin was such a staple at church and family get-togethers, I never really made it.  Why make it and risk a flop when every grandmother could make a perfect nanner puddin.  Well, guess what?  The grandmothers are passing away and I’m quickly moving up closer into those slots. 🙁

If you’re from the South the name nanner puddin needs no splainin. 🙂

So after a request of Banana Pudding, I had to find a good recipe to get started.  Honestly, I never really follow a recipe.  Typically I find two or three recipes of the desired item and mix them up as I see fit (or have the ingredients).  So this is my recipe, but with the disclaimer I tend to not measure anything much.

Nanner Puddin

4 – 5 Eggs, room temperature and separated

1 cup sugar

6 Tablespoons Flour

3 cups milk

1 teaspoon vanilla

3 Bananas

1 Box Nilla Wafers

6 Tablespoons Sugar

Sprinkle of Cream of Tartar (only if available, don’t go get it)


Mix together 1 cup sugar and flour until the flour is smooth and not lumpy in sauce pan.  Whisk in egg yolks.  Whisk in milk.  Heat over medium heat until warm stirring constantly.  {Note: Stir constantly is important if you don’t want it burned or lumpy.}  Continue heating until the mixture is thick like pudding. Takes a while.  Stir in vanilla.

Layer in a casserole dish the Nilla Wafers and slices of bananas.  Add a layer of pudding.  Then more Nilla Wafers and Bananas.  Top with the remaining pudding.

In mixing bowl beat egg whites until foamy.  Sprinkle in sugar and Cream of Tartar.  Beat on high until it forms stiff peaks.

Spread Meringue over pudding, sealing up to the edges of the dish.  Bake at 350 degrees for about 10 minutes or until top of meringue is lightly browned.  Watch close because it browns quickly when it starts browning.

Refrigerate.


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Haystacks

I had never made these before but my husband requested them so I gave them a try. No complaints from anyone here. We’ll see how well they work for a bake sale today and tomorrow.  😮

Haystacks

  • 1 11 oz bag of butterscotch chips

  • 1/2 cup peanut butter

  • 1/2 cup peanuts

  • 1 12 oz bag of Chinese Chow Mein Noodles


Melt butterscotch and peanut butter over a double boiler.  Stir in peanuts and noodles.  Place spoonfuls on wax paper and allow to cool to room temperature.

You could use chocolate chips in place of the butterscotch if desired.

These supposedly freeze very well in order to make ahead for holidays.


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