May 8, 2011

Decadent Desserts

Okay, i found a new blog that I'm LOVING. Each time I look through the blog, I find a million new recipes I want to try. They were all piling up, so I figured I ought to test a couple of them out :) Anyway, one of the recipes was for Red Velvet Cake Balls. These things are AMAZING. And poppable...which is dangerous when something tastes this good.

Red Velvet Cake Balls


Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13x9 cake
1 can cream cheese frosting (16oz)
1 package chocolate bark (regular or white chocolate)

Directions: After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. Roll mixture into quarter size balls and lay on cookie sheet. It should make 45-50. Chill for several hours (or speed this up by putting them in the freezer). Melt chocolate in microwave per directions on package. Roll balls in chocolate and la on wax paper until firm. 

NOTES: 
-White chocolate tastes MUCH better than regular chocolate on these...although it doesn't look quite as pretty since red velvet crumbs can be seen.
-Only melt a few squares of chocolate bark at a time. Not only does it harden quickly, but it is much easier to work with when it's hot. 

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The other recipe was for Peanut Butter Cake Cups. Basically, these are GIANT Reeses Peanut Butter Cups. These were great, too. And I mean great. We have to get these things out of the house!


Peanut Butter Cake Cups

Peanut Butter Cake Cups
1 box white cake mix
Oil, eggs, and water as called for in cake mix
1 cup peanut butter
4 (12 oz) bags milk chocolate chips
24 foil cupcake liners

Bake cake according to package instructions in a 9x13 inch cake pan. Allow to cool about 15 minutes; crumble cake with hands. Add peanut butter to cake crumbs and mix until completely blended. Form peanut butter cake mixture into 1 and 1/2 inch balls; set balls onto parchment paper. Lightly press each ball to flatten slightly. Microwave chocolate chips in microwave-safe bowl one bag at a time, about 1 minute, stirring frequently until melted and smooth. Pour about 1 tablespoon of melted chocolate into bottom of each foil cupcake liner. Use a spoon or small rubber spatula to spread and smooth chocolate. Place one peanut butter cake ball into each cup, on top of chocolate. Lightly press cake into chocolate. Pour chocolate over cake until completely covered (this should be flat). Allow cups to set about 2 hours at room temperature.

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Who knows when I'll have time to make the next recipe on my list, but I should probably go run a few hundred miles to work off all the calories from these two desserts before I make a new one :)

2 comments:

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
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    Vincent
    petitchef.com

    ReplyDelete
  2. OMIGOSH!!! So - good - looking! Want - really - badly. Those look so good... you should make me some and give them to me :)

    ReplyDelete