Balls of cake..dipped in chocolate = YUM!

Ok I haven't exactly had these yet but I love cake, and creamcheese and who wouldn't love both even more in a little bite-sized ball dipped in chocolate?! I had never heard about doing something like this so I'm intrigued, could be really fun for a kids birthday party or holidays.

Red Velvet Cake Balls

1 box red velvet cake mix

(or any other flavor you desire, cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Note: I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Recipe from here - http://www.bakerella.com/red-velvet-cake-balls/

Lemon Pound Cake

I have chronicled my search for lemon bread, but what I really should have admitted is that I was searching for something similar to Starbucks' lemon pound cake. This recipe from Dozen Flours is pretty darn close.

Her post is much more detailed, and gives some hints and tips. I'm just reposting the main instructions. I tend to shy away from four bowl recipes, but this one was worth it.

Better Than Starbucks Lemon Pound Cake
4 lemons
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, completely softened
3 cups superfine, Baker's or caster sugar
6 eggs, warmed for 10 minutes in hot tap water before using
1 cup full-fat sour cream, at room temperature

Glaze
2 lemons
2 cups powdered-sugar*, sifted

Preheat oven to 325F. Grease a 16-cup tube pan and dust with cake flour; tap out any excess. Be sure to grease and flour the center column too.

Zest four of the lemons. With a very sharp paring knife, cut the tops and bottoms off of each lemon. With one cut side down on the cutting board, trim the pith off the lemon, vertically, going all the way around each lemon, exposing the flesh of the lemon. Over a bowl, cut segments from membranes, letting fruit and juice fall into the bowl, being sure to discard the seeds and the remaining membranes. With a fork, break segments into 1-inch pieces.

In a separate bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

Beat the butter for 2 minutes at medium speed in the electric mixer. Add half the sugar and mix for 2 more minutes, then add the rest of the sugar and mix again for 4 minutes, stopping once to scrape down the bowl and the beater blade.

Remove the eggs from the warm water. Add the eggs, one at a time, beating just until combined after each addition (about 30 seconds). On the lowest setting, mix in the dry ingredients, then the sour cream. Lastly, gently fold in the lemon juice and segments. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about an hour and a half. Let the cake cool in the pan on a rack for 15 minutes.

While the cake is cooling, juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick, opaque, and should be thin enough to it should be pourable. If it's too thin, add more powdered sugar. If it's too thick, add more lemon juice. Poke small holes all over the top of the cake using a fork or toothpick. Carefully pour about 1/2 the glaze over the tops and the sizes of the cake. Let the glaze harden for about 2 hours or overnight.

Cover the remaining glaze and keep at room temperature. About a half hour before you're ready to serve, pour the remaining glaze over the cake.

Pumpkin Cake

I feel like I've been wanting to make this cake for a month (sure enough, I flagged it back on September 17). Finally got around to making it this weekend. What I liked most is the strong ginger flavor, backed by the richness of the pumpkin.

Also, the cream cheese frosting is more sweet than cream cheese, which is good in my opinion. I think there's nothing worse than biting into a pumpkin bar with frosting that tastes too much like cream cheese and not frosting.

Sometimes there's a fine line between quick breads and cakes. This is definitely a cake.

Pumpkin Cake
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin (15 oz can)
cream cheese frosting, below
1/2 cup chopped pecans

Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

I omitted the nuts and baked it in a bundt pan because I am lazy and wasn't presenting it to guests.

Chocolate Chocolate Chip Zucchini Muffins

I initially wanted to make Camby's chocolate zucchini bread, but didn't have unsweetened chocolate bars on hand. Unsure how to work around that essential ingredient, I turned to Google for similar recipes...and I found this from Penzeys Spices. Very, very delicious.

(Source)

Ingredients

• 1/2 Cup room temperature butter (1 stick)
  
• 1/2 Cup vegetable oil
  
• 1 3/4 Cups white sugar
  
• 2 large eggs
  
• 2 tsp. vanilla
  
• 1/2 Cup milk mixed with 1/4 tsp. white vinegar (i.e., sour milk)
  
• 2 1/2 Cups all-purpose flour
  
• 4 TB. cocoa powder
  
• 1 tsp. baking soda
  
• 1/4-1/2 tsp. cinnamon
  
• 1/2 tsp. salt
  
• 2 Cups peeled and finely grated zucchini - 3 small zucchini
  
• 1 Cup chocolate chips
  
• 1/4 Cup chopped nuts (optional)

Instructions
Preheat oven to 325°. Line 2 standard muffin pans with papers. In a large bowl, mix butter, oil and sugar until creamy. Add eggs, vanilla and sour milk. Blend well. In a separate bowl, combine flour, cocoa, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and half the chocolate chips and stir well. Spoon the batter evenly into the pans, filling each paper 2/3 full. Sprinkle the other half of the chocolate chips and nuts on top and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

NOTES: I don't use cupcake papers; I just grease and flour the muffin wells. Extra chocolate chips makes these extra delicious.

Enjoy!

Inside-out Chocolate Bundt Cake

This recipe will never, ever fail you. It is from my mom, don't know where she got it, but if you bring it somewhere people will think you are a genius. It is incredible moist and flavorful. You could vary the some of the ingredients-I personally like chocolate mint combinations, so I often use mint chips and/or chocolate mint pudding. If you likes cherry and chocolate, you could add cherry chips, etc.



Inside-out Chocolate Bundt Cake

1 package instant chocolate pudding
1 chocolate cake mix (Devil's Food works well for this)
1 package chocolate chips
1 3/4 c milk
2 eggs

Mix all ingredients by hand (did you know mixes cakes by hand makes them fluffier?). Pour into greased and floured bundt pan (or angel food pan). Bake @ 350 for 55-60 minutes. Cool in pan for 15 minutes, then remove.

Photo from here, which is a recipe for a most amazing looking Chocolate Whiskey Bundt Cake. Must bookmark now...

Lemon Bundt Cake

Just got this recipe from a friend. After I bake some rhubarb things up, I'm going to give it a try

1 box Duncan Hines Lemon Supreme cake mix
1 box instant lemon pudding
¾ C oil
¾ C Apricot Nectar juice
4 eggs

Bake at 350 for 40 to 50 minutes. I kept checking with toothpicks, because the online printout had 30 minutes for bake time, which wasn’t near long enough. Cool in pan for 15 minutes before transferring to platter.

Glaze
1 to 1 ½ C powdered sugar
2 tablespoons melted butter
Apricot Nectar juice to finish consistency the way you prefer

Whoopie Pies!

Ok, I know these aren't Irish in sticking with the theme, but just saw this on Yahoo and how good do these sound?! Like a trip down memory lane too... :)

Whoopie Pies

FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk

FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.

1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.

2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.

3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.

4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.

5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Yield: 6 pies.

Cooking Light Yellow Cake with Chocolate Frosting

Last week I celebrated a big birthday and even though this cake was made one day late by Joe, (thank you, Blizzard of '09) it was fabulous. Amanada and Anthony arrived just in time on Friday to enjoy the cake with us which only made it better!

Recipe found here.

Beatty's Chocolate Cake

I've been totally delinquent this month, but here is my chocolate recipe. I've been wanting to make this for several years and finally did last night. One word: yum.Beatty's Chocolate Cake
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder (I used Sharfenberger)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut, I also used Sharfenberger here)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Note: the recipe calls for using a stand mixer. I don't have one, but I have a food processor with the same attachments. I didn't feel like lugging it up, so I mixed the cake mix by hand and used my hand mixer for the frosting. All turned out fine. Also, something I learned from cake decorating is that hand mixed (like with a whisk or spoon) cakes are lighter and fluffier.