cake balls

This weekend I experimented with cake balls. I made them first on Thursday for my friend Katie's baby shower i jointly threw for her and people really liked them. I wish I could say I made them up but I saw them on Pioneer woman and she was shown from bakerella. there are so many different things you can do with them, cake pops, cupcake bites, and cake balls. for my first time i chose the basic form the cake ball.
The basics are make a box cake 13x9, let it cool then crumble and then mix in 1 container of frosting any flavor you want until all incorporated. roll into small balls. chill and then dip in chocolate. I did a triple chocolate cake, chocolate frosting and dark chocolate for dipping chocolate. I used the wafer chocolate not bark. I like the flavor a lot better. so yummy.
we even made another batch for the weekend with the blessing. these are a hit! you must try them you will be a star.
http://thepioneerwoman.com/cooking/2009/03/cake-pop-lesson-1-the-cake-ball/ for more details follow this link.

Molten Chocolate Cake

Alrighty, so the restaurant Chili's has the amazing Chocolate Molten Cake. Remember--that's the cake that is chocolate cake with a lava flow of hot fudge in the center, and then a scoop of vanilla ice cream on top and the hard shell chocolate sauce on the ice cream and over the cake.

Needless to say---It is sooooooo good!

But how can you make it at home?
I found a few ideas online and this is what I put together
one chocolate cake ( I made mine from a box of devils food and made it into cupcakes. if you had a Texas size cupcake holders it would be better, but regular muffin size is good too.
1 jar of hot fudge ice cream topping (warm in microwave. watch carefully though because it can go all over and hence the mess on my face a few posts earlier.
vanilla ice cream
chocolate sauce. you can buy magic shell or make it by taking chocolate chips (1 bag) with 3 tablespoons of butter over a double boiler. Melt until smooth.


After cakes have cooled, cut a hole in the top and fill with fudge sauce until it is up to the top. Around a tablespoon.
after filling each cake. Place in freezer, for at least 2 hours

All time favorite chocolate chip cookies

Award Winning Soft Chocolate Chip Cookies

SUBMITTED BY: Debbi Borsick PHOTO BY: Allrecipes

PREP TIME	15 Min
COOK TIME	12 Min
READY IN	1 Hr 40 Min

SERVINGS & SCALING

Original recipe yield: 6 dozen

US METRIC

INGREDIENTS

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
4. I usually cut mine in half, because it makes SO many cookies. they are very cake like and soft, not crunchy at all. that is how I like mine. You can add any pudding flavor you like to mix it up a bit like butterscotrch or chocolate. YUM! Love, Nicole
   

BYU Mint brownies

I used to love these brownies while at BYU and on their site the other day they had the recipe so I thought I would share!
BYU Brownie
Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.