Any Holiday Cake Balls

Red Velvet is one of our favorite flavors, and this month I've enjoyed making a variety of treats with this flavor. Here's one more that I did for a community club meeting's covered dish lunch. Cake Balls have been popular for a few years, and can be found in many gourmet candy counters for $3 each or more. Mine are not as 'pretty' as the $3 ones, but tasted just as good! 

Besides Red Velvet for Valentine's Day, this would be a good recipe to celebrate other holidays - For St. Patrick's Day, use Key Lime or Pistachio cake mix; for Easter, a pastel flavor such as lemon or strawberry; the possibilities go on...

Cake Balls                                                      

Ingredients:  

1 pkg. cake mix

water, eggs, and oil for mix

½ cup butter, at room temperature

1 ½ cups powdered sugar

1 Tbs. milk

¾ tsp. vanilla extract

2 pkgs. (12 oz) white baking chips

2 tsp. oil

colored decorating sugar and/or decorative sprinkles

Cake: Prepare cake mix with water, eggs, and oil. Bake in 13”x9” cake pan according to package directions. Cool.

Frosting: In large bowl, on medium speed, beat butter until smoth. On low, gradually beat in powdered sugar until blended. Add milk and vanilla; beat until light and fluffy, 1-2 minutes.

Make Cake Ball Mixture: Crumble cake into frosting beat until just combined. Divide mixture into 36-42 portions (a cookie or small ice cream scoop works well), shape into balls. Place in a single layer on a baking sheet. Refrigerate until firm, about 1 hour.

Prep Coating: Line baking sheet with wax or parchment paper. In a large microwave-save bowl, combine baking chips and oil. Microwave on medium 1 minute, stir. Microwave in 10-second intervals, stirring, until melted and smooth.  (I did one package baking chips + 1 teaspoon oil at a time).

Dip Cake Balls: Using fork or dipping spoon, dip cake balls, one at a time, into melted baking chips, letting excess drip off. Transfer to lined baking sheet. Sprinkle with decorating sugar or sprinkles. Set in decorative mini-cupcake papers for an extra festive look. 

Another Sweet Dessert

Valentines Day brings out the chocolate and red velvet recipes. Here's a twist on one of my favorites that combines both of these flavors. (see Red Velvet Cinnamon Rolls post on Dec. 21, 2103 and Molten Chocolate Cake post on Feb. 15, 2012) I made this on Sunday for a couple of my special guys. Rancher and Son both thought it was very good. Didn't have ice cream, so it is topped with whipped topping.

Red Velvet Molten Lava Cakes                    

Ingredients:

8 tablespoons (1 stick) unsalted butter

4 ounces white chocolate

1 cup powdered sugar

2 large eggs

2 large egg yolks

1 tablespoon red liquid food coloring

2 tablespoons natural unsweetened cocoa powder

6 tablespoons all-purpose flour

powdered sugar for dusting

Directions:

Set a rack in the center position and preheat the oven to 450 degrees.

Spray 4 6-ounce ramekins with nonstick cooking spray.

Melt the butter and white chocolate in the top of a double boiler, stirring until smooth. (or microwave checking every 15 seconds) When completely melted, stir in powdered sugar.

Lightly whisk eggs and egg yolks in a large bowl. Stir in red food coloring and melted chocolate mixture.

Whisk cocoa and flour in a small bowl to combine, Add to the batter and stir until just combined.

This batter fit into 5 ramekins 

Divide the batter evenly among the ramekins. Place the ramekins on a baking sheet and bake until the sides of the cake are set but the centers are still soft, 14 – 15 minutes. Let the cakes rest for 2 minutes before serving.

The original directions instruct to invert the cakes onto dessert plates. I never have any luck with this – they don’t hold the shape, so I serve them in the ramekins set on a dessert plate.

 For serving, dust with powdered sugar, you may garnish with berries and drizzle with melted dark chocolate. Also would be good served with ice cream.

Sweet desserts for Valentines Day

Valentines Day always make me think of chocolate and cherries. Maybe the cherries are George Washington, but its all February. And a good combination. The magazines, Pinterest, and Facebook are full of sweet recipes for February, so I know I'm not the only one. We show love of family and friends with food and these two recipes are simple treats to make this week or anytime. The S'More Bars were fun in a cast iron skillet, that would be a good dessert for summer picnics and camping as well.

Chocolate Cherry Blossom Cookies                                

Ingredients:

 1 cup (2 sticks) butter, softened

1 cup powdered sugar

2 teaspoons Maraschino Cherry liquid

red food coloring

½ teaspoon vanilla extract

2 ¼ cups all-purpose flour

6 oz jar Maraschino cherries, drained and chopped

3 tablespoons white sugar (or red, or a mixture)

Hershey’s Kisses (about 36), unwrapped

Instructions:

Preheat oven to 325 degrees F.

Drain cherries of the liquid, reserving 2 teaspoons of the juice.

Cream butter with a mixer. Gradually stir in powdered sugar.

Stir in cherry juice, red food coloring, and vanilla.

Gradually stir in flour. Mix until just combined.

Fold in chopped cherries.

Shape dough into 1-inch balls. Roll in sugar. Gently flatten using a small juice glass dipped in sugar.

Bake 12-15 minutes or until the sides are just beginning to brown. Remove from oven and immediately press a kiss into the middle of each cookie.

S’Mores Bars                                                            

 Ingredients:

1 ¼ cups all-purpose flour

¾ cup graham cracker crumbs

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

⅓ cup packed dark brown sugar

1 large egg

1 teaspoon vanilla extract

2 large milk chocolate Hershey Bars, broken into sections

2 cups mini marshmallows

Directions:

Preheat oven to 350°. In a medium mixing bowl, combine flour, graham cracker crumbs, baking soda, and salt; set aside.

In a large mixing bowl, combine butter and brown sugar, beating with an electric mixer until cream. Add egg and vanilla extract.

Beating on low, slowly add flour mixture and mix until combined.

Press mixture into the bottom of a greased 9x9-inch baking dish, or a greased 10-inch cast iron skillet.

Place chocolate pieces over the top of dough, and then sprinkle with marshmallows. 

Bake, uncovered, on center rack 23-25 minutes or until puffed and golden.

Let bars cool slightly, cut into squares before marshmallows cool completely.

Shepherd's Pie

yes, I do have that vintage Cornflower Corning ware!

Or as we nicknamed it "Rancher's Pie". This basic casserole is made with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. A generous topping of shredded cheese adds to the appearance and taste.  I'd not thought of this entree until it was served at a luncheon meeting last month, and although it seemed a strange choice for a women's group lunch, it was a tasty meal. I made this recipe at home last week and we liked the comfort of the simple recipe with ground beef.
Shepherd's Pie traditionally came to us from England, and was made with lamb or mutton. In England (and Australia and New Zealand), they would call the beef dish a "cottage pie" and the lamb dish "shepherd's pie".

Shepherd’s Pie

 

Ingredients:

1 ½ pounds ground beef

1 medium onion, chopped                                            

1 garlic clove, minced

¼ teaspoon dried thyme

3 tablespoons catsup

1 tablespoon all-purpose flour

1 bag (16 oz) frozen mixed vegetables

salt and pepper to taste

3 cups mashed potatoes (3 large potatoes)

½ cup shredded cheese

Directions:

1.     Preheat oven to 425°. Brown the ground beef, breaking up with a spoon, until no longer pink, about 4-5 minutes. Add onion and garlic; cook until softened, about 4 minutes. Drain meat.

2.     Add thyme, ketchup, and flour; stir until combined. Add ½ cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.

3.     Spoon mixture into a 2-quart baking dish. Spread mashed potatoes evenly over the beef and vegetable mixture. Sprinkle with shredded cheese.

4.     Bake until potatoes are lightly browned and mixture is thoroughly heated.

Ready to go in the oven