Tag Archives: dessert

Ballin’

Today I want to talk about balls. Cake balls. Well, I guess, they’re really actually cake pops.

This week marks the one year anniversary of my CrossFit gym! Happy Anniversary, Iron Oak CrossFit! We’re having a celebration, so I wanted to bring something personalized and delicious. Enter the cake pop. You’re probably thinking “Woah, woah, woah. How are cake pops PALEO?” You’re right. Let’s be real here, folks. I don’t follow a Paleo diet. I think that’s pretty evident from my previous blog posts about all things sugar. Sometimes you just have to live a little.

Cake balls/cake pops are made with cake crumbs, icing, and a candy coating. I like to put them on a stick for easier consumption. Plus, adding a stick makes them pretty and allows for some creativity with packaging. They can be prepared ahead of time and will store at room temperature for about a week (even longer if refrigerated).

Normally, I would tell you that I baked a cake from scratch and used it for this project, but my schedule was pretty busy this week and I needed to save time. I used box cake mix and premade frosting.

Ingredients (makes approximately 40 cake balls depending on the size of each one):

– one box of cake mix or your favorite recipe for a 9×13 sheet cake
– any ingredients needed to bake the cake (i.e. eggs, oil, water, etc)
– one 16 oz container of premade frosting
– two packages of vanilla candy coating

Additional items needed:

– approximately 40 six inch lollipop sticks (can be purchased at Michael’s or Hobby Lobby)
– 40 3×4 inch treat bags
– curling ribbon
– a small crock pot to keep the coating warm
– parchment paper
– cookie sheet

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Let’s get rollin’:

1. Follow the instructions for making and baking the sheet cake of your choice. In my case, I just followed the instructions on the box.

2. Allow the cake to fully cool. Once cooled, break up the sheet cake into your mixer on a low speed.

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3. Add the frosting to the cake and mix them together on a low speed until fully incorporated. It should resemble cookie dough and maintain its shape fairly well.

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4. Break up the candy coating and place it into the small crock pot. Heat the coating on high until fully melted and then turn the heat to low or warm. Stir the coating until smooth.

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5. Line the cookie sheet with parchment paper.

6. Gently roll the cake by hand to form small balls and then place them on the parchment paper. I like to make mine a little taller. Continue rolling until all the cake dough has been used.

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7. After rolling all the cake dough, dip the lollipop stick end into the coating (approximately 1/4 of an inch) and insert the stick into the top of the cake ball. This will help to keep the ball on the stick later during the coating process.

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8. After adding sticks to all of the cake balls and making sure the coating has solidified, gently dip the cake pop into the warm coating and cover completely. Tap the pop on the side of the crock pot to remove any excess coating. Be careful because the cake ball may roll off the stick if you use too much force. This has happened to me before and I have been forced to eat the “rejects.” Quality control can be a tough process  🙂

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9. Place each coated cake pop back on the parchment paper and allow the coating to cool and solidify. Continue coating until all pops have been completed.

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10. After the coating has dried and hardened completely, decorate the cake pops however you’d like. In this case, I drizzled chocolate candy coating on each one.

11. Allow any decoration to dry completely.

12. Place each cake pop in a treat bag and tie with a small ribbon.

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Now you’re ready to party! Enjoy!

A Piece of Cake

If you’ve been following my blog, you’ll know that I’ve made quite a bit of ice cream over the last few weeks. A good serving of ice cream really needs a little something to make it even better. That something, is pie.

For me, some must have items to have on hand for summer include: mosquito repellent, ice cream and fresh berries. Since it is berry season, I usually have a few pints of berries in the fridge at all times. This week, I happened to have several pints of blueberries.

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“Wait, pie? I thought you were supposed to be talking about cake here.”

I got this blueberry pie recipe from my friend Katie. It is SO simple that it could definitely be described as “a piece of cake.”

Ingredients:

1 unbaked pie crust
2 pints of fresh blueberries
1/2 cup of softened unsalted butter
1 cup of granulated sugar
3/4 cup of sifted unbleached white flour
1 egg
1 tablespoon of vanilla extract

Instructions:
1. Preheat the oven to 350ºF.

2. Grease a glass pie dish and place the unbaked pie crust in it. Trim the edges if necessary.

3. Fill the pie crust with the fresh blueberries.

4. Beat the butter at a low-medium speed until it is light and fluffy.

5. Add the granulated sugar to the butter and continue to mix for about 1 minute.

6. Slowly add in the flour, egg and vanilla until fully incorporated. The consistency should look like cookie dough.

7. Gently press the mixture on top of the blueberries.

8. Baked the prepared pie at 350ºF for approximately one hour, or until the crust and topping are lightly browned.

9. Cool for 15 minutes before serving. For best results, serve with your favorite ice cream.

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The Guinness Cupcake.

I can’t believe it’s been so long since i’ve actually posted about food. I’ve been so busy with triathlon training and working that I completely neglected my blog 😦 And now, we resurrect!

I went to a birthday party last weekend and had these amazing Guinness cupcakes. I wanted to recreate them myself because i’ve never actually cooked or baked with beer before. So after hunting down a recipe online, I decided to bake chocolate Guinness cupcakes with chocolate ganache filling and vanilla frosting. You can’t really go wrong with beer and chocolate, can you?

I used the recipe from here and made a few small adjustments based on the ingredients I had on hand.

Chocolate Guinness Cupcakes
Makes approximately 24 cupcakes

For the Guinness Chocolate Cupcakes

1 cup of stout beer (I used Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar (I reduced this by a few tablespoons because it just seemed like too much)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Chocolate Ganache Filling
8 ounces of bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature

Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature

3 to 4 tablespoons Baileys (I used heavy cream because I didn’t have any Baileys on hand)
1 teaspoon of vanilla extract

For the cupcakes: Preheat oven to 350°F and Line the cupcake pan with 24 liners.

Melt butter with the beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Be sure to continue whisking or the cocoa can burn at the bottom of the pan. Remove from heat and cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the cooled beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Do not overbeat or else the cupcakes will be tough. Using a rubber spatula, gently fold the batter until completely combined.

Fill the cupcake liners about 3/4 of the way full. Bake for about 20 minutes or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

To make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and stir until combined.

Fill the cupcakes: Let the filling cool until thick but still soft enough to be piped. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. I went about half to 2/3 of the way down and used a small knife to help me extract the centers. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

To make the frosting: In a large mixer bowl, whip the butter until it is very light and fluffy. Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff. Slowly drizzle the Bailey’s (or cream) and whip until combined. Ice and decorate the cupcakes to your liking 🙂

Here’s how they turned out:

Enjoy!

Decadent & Delicious

So my mom called me today while I was at work. She suggested that I should swing by the grocery store after work and pick up supplies to “bake something for my coworkers.” I was a little confused at first, but I am pretty sure she meant something along the lines of “if you bake stuff for your coworkers, then they will become your friends.” I guess she’s trying to tell me something. Oh well…

I used a cream cheese brownie recipe that I thought would be pretty legit. They turned out pretty decent. Hopefully the coworkers will dig them too. Check ’em out:


  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup butter
  • 1 cup semisweet chocolate chips
  • 1 teaspoon of flour
  • 1/2 cup of semisweet chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1/3 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Place the 1 cup of chocolate chips and 1/4 cup of butter into a microwave safe bowl. Microwave for 25 seconds and then stir. Repeat this until the chocolate is completely melted and the mixture is smooth.
  4. Toss 1/2 cup chocolate chips with the 1 teaspoon of flour. This is so the chips don’t sink to the bottom while the brownies bake. Set aside.
  5. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir the dry ingredients into chocolate until evenly blended. Do not over mix. Add the flour coated chocolate chips and stir.
  6. Pour half of the batter into the 9×9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  7. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 squares. Store in the refrigerator or freeze.

MMMmmm…delicious 🙂