Can you believe it? I am writing about cake pops once again. Over the hours I have had to reflect after making them yesterday, I have had a lot of thoughts. First, since I wrote my review last night right after making them, I do not think I was far enough away from the process to truly form an evaluation. We all know that recipes are trial and error and that we often come away with things we would do different next time to improve the process. So now that I have had the proper time to contemplate everything, I can say that I will attempt to make cake pops again. I have to give it at least one more shot. I think I will try the mold inventors recipe of using 1 package of Oreo cookies and one brick of cream cheese. I do not think I will ever make cake balls again with red velvet cake. It is not that the cake did not taste good but being they were on traveling sticks and having 5 kids that include two toddlers, it had its problems. Since the cake balls can fall off the sticks and some little children may then accidentally step in the fallen cake balls or go to pick them up and accidentally make contact with my walls, there are some issues. See, my kitchen tile floor and the hallway look like they would in the aftermath of a mob hit. There is even a red hand print on the window of my side door. Looks like the person fought until the end. So today as I have been scrubbing up the evidence of the cake ball massacre, I have come to the conclusion that said children will only be allowed to eat the cake balls in their appropriate chairs. Beyond that, I have found that it would have been easier if I had thinned the dipping chocolate with Crisco. I hate using Crisco so I don’t have it in the house but after researching the web it seems that it is the thinner of choice. Also, I think I would use different dipping chocolate. I spent twice the price getting some premium brand and it seems I would have been better off with one of the more inexpensive choices out there. So I guess we live and learn and I am no exception. Sometime this week I will get to the store to get some more supplies and try this adventure again. As I look at some of the alternatives to how others get a cupcake shape on the stick using a series of cutters and molding, I can safely say the “My Little Cupcake POP Mold” is a much easier and friendlier option. You can also use powdered sugar on your hands to make handling the mixture less sticky. So with all this said, I will indeed embark down this road again with my newly gained knowledge. I will of course let you all know with pictures and words how it goes. So yes, there will be more posts about cake pops in the future. I certainly hope the winner of the give-away mold will send me some pictures of their creations so I can post them for you all to see as well. Hope you all are enjoying Superbowl Sunday. Jimi made a huge spread of goodies, wings, spiedies, dips, veggies, and more. I love being married to a man who can cook.
Tag Archives: Cream Cheese
Cake Pop Prep and Funfetti Brownies.
The first step to making the cake pops is to make a cake. Actually, the recipe on this mold recommends using a bag of crushed oreos and a block of cream cheese but I want to make more traditional cake balls so I am going to use red velvet cake and make my own cream cheese frosting. Anyhow, once Ethan heard I was baking a cake, it was all over. I knew I better whip up some funfetti brownies at the same time because he could never wait through all the steps for the cake ball pops. He sat right up next to the island in his high chair to watch every detail and to help clean away the evidence.
The brownies before baking.
The Red Velvet Batter
Pouring into the pans. I did use a mix for the cake but I am making my own cream cheese icing.
Licking up the evidence.
Brownies are done! Ethan was so anxious for them to be done that when they had about 5 minutes left he told me to go to the oven and push the button. I am flattered that my son thinks I possess that kind of power, that I can miraculously just make brownies done by pushing a button. I explained to him that they would be done when the time was up and that me pushing buttons would not make it any faster. Silly kid.
There was no cooling that was going to happen. I had some very impatient customers.
When I asked Ethan to smile, he told me he was eating. Then he quickly shoved another bite in his mouth.
A mouth full of brownie and a truck, is there anything better?
Got Milk?
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Paula Deen’s, Chocolate Gooey Butter Cookies
I am really not sure if these are a true Paula Deen creation because I see the recipe with a different kind of cake mix without the Paula Deen name. Anyhow, I made these Chocolate Gooeey Butter Cookies a few weeks ago and my husband loved them and has been begging me to make them again so I did. They are super easy and from what I have been reading you can use any flavor cake mix. So far I have only chocolate varieties. Next time I may try a golden or butter cake mix and see how they taste. Anyway here is the super-duper easy recipe. Feel free to comment with your individual results and if you tried different cake mixes. Would love to hear your opinions.
Ingredients
- 1 (8-ounce) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 (18-ounce) box moist chocolate cake mix
- Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.
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