Posts tagged ‘cake pops’

April 4, 2011

Love is Sweet (French Toast Casserole)

Happy Monday! Let’s make this week a good one 🙂 I’ve been on the go since Friday and finally have a chance to get back to my computer – 3 days without a computer is unheard of for me! I’m ready to take it easy and get back into routine.

Weekend recap:

Friday – Sushi & Fro Yo with my friend Jenn

Can you guess which fro-yo is mine??? I’m a toppings kind of girl!

Saturday was spent getting together last-minute things for  a Bridal Shower for my friend Ali aka running around like a chicken with my head cut off. I’m happy to say everything turned out successful and just the way I imagined, beautiful! Here are a million pictures to prove it 🙂

The Dessert Bar 🙂

Some of the food before my camera died :/

Some of the decorations

The girls

The favors

I want to open up my own wedding/event planning company. Who wants to hire me 😉

Are you ready for the easiest and yummiest French Toast recipe you’ve ever come across? This is perfect for two reasons. 1. You make it the night before and just stick it in the oven when you’re ready. 2. It feeds a small army. 3. I’ve never loved a breakfast food more than I love this. I know I said 2 reasons but I had to add the third.

Warning: This is NOT healthy. But it is tasty. A little piece goes A LONG way.

Overnight French Toast Casserole

Ingredients

  • 24 eggs
  • 32 pieces of white bread
  • 3 cups of milk
  • 3 tsp vanilla extract
  • dash of cinnamon
  • 2 cups of brown sugar
  • 1 cup of butter
  • 2 HEAPING tsp of butterscotch instant pudding
  • 4 tbsp maple syrup
  • dash of nutmeg

Directions

  • Grease a 9×13 inch pan
  • Mix eggs, milk, cinnamon and vanilla in bowl.
  • Dredge bread in egg mixture and layer in pan (makes 4 layers)
  • Pour remaining egg mixture over slices of bread
  • Mix brown sugar, melted butter, butterscotch instant pudding, syrup and cinnamon.
  • Pour paste over bread like icing.
  • Cover and refrigerate overnight.
  • Next morning stick in oven at 350 degrees for 40-45 degrees
  • Serve immediately!!

If you have company over this is the meal to make – All you have to do is pop it in the oven in the morning and serve your guests a warm, fluffy, sweet breakfast casserole. MAKE THIS!! That is a demand 🙂

I’ve been feeling extremely blah today – Hope I’m not getting sick!! See you tomorrow 🙂

January 19, 2011

Cottage Cheese Pancakes, Cake & Cake Pops

Good Morning everyone! I am extremely exhausted and running on 4 hours of sleep today but I’m starting the day with a smile 🙂

Yesterday I started my LONG day off with some pancakes… I wanted to give them a burst of Protein so I made them Cottage Cheese Pancakes. If you’re craving pancakes and in a rush…these are the way to go!

Cottage Cheese Pancakes – Serves 2 (2 pancakes each)

Ingredients:

  • 1/2 cup of fat free cottage cheese
  • 1/2 cup whole wheat flour
  • 1/2 cup egg whites
  • Olive Oil Spray

Directions:

Place skillet on stove and lightly mist with Olive Oil Spray. Mix cottage cheese, whole wheat flour and egg whites together until combined. Pour onto skillet while on Med-High heat. Add desired toppings.

Flip after 1-2 minutes to cook the other side. Transfer to plate and add more toppings if you’d like.

I added a couple more blueberries and some Sugar Free Syrup… Scrumdiddlyumptious. It’s a word, look it up.

Good thing I made a quick breakfast this morning because I came out to my car covered in a sheet of ice.

Where is my boyfriend when I need him… This took me a good 40 minutes to scrape off AND to top it off I was completely out of gas.

It doesn’t even surprise me that I would be out of gas the day there is an ice storm and I would need to defrost my car for an hour. It’s just the way my life goes…I’m just glad my car held out until I was done with my manual labor for the day.

When I got to work I decided to make some protein bars. The luna bars are expensive, I haven’t found a Larabar I enjoy yet and the  fiber one bars give me extreme stomach pain… So i thought I’d give making my own a go!

Chewy Protein Granola Bar

Ingredients

  • 3 1/2 cups oats
  • 2 cups almond milk
  • 4 heaping tablespoons of brown rice protein powder
  • 2 tbsp ground flax
  • 6 tbsp warm water
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 cup agave
  • 3/4 cup raisins
  • 3/4 mini chocolate chips
  • 1/4 cup cinnamon almonds
  • 1/4 cup dried bananas

Directions:

Preheat oven to 325 degrees F.

In a large bowl, mix together oats, raisins, protein powder, chocolate chips, almonds and dried bananas. In a medium bowl, whisk together remaining ingredients.  Pour wet ingredients over dry and mix with a wooden spoon until uniformly moist.  The batter will be very thick like stiff cookie dough.

Dump into a 9X12 baking pan that has been greased with non-stick cooking spray and spread into an even layer.

Bake in oven for 35 minutes or so, or until lightly brown around the edges.  The dough will not change shape at all during the baking process. Allow to cool for 10 minutes before cutting into 12-14 individual bars.  Wrap each bar individually and store in the refrigerator for a quick snack anytime. The finished product should be very chewy and thick like a dense brownie.  They are very satisfying and very healthy.  The best part about them is you can customize them to your liking!

The girls liked them and so did the mom! Perfect, because I’ll need someone to help me eat 14 of these since I’m home alone this week.

We had an inside day since it was so icy cold out. We made lots of crafts out of food!

I don’t know who enjoyed it more…me or them

Last week while making the Chocolate Chip Pumpkin Bread I burned myself on the oven (it was worth it). But I think it is starting to get infected!

Yuck… So the girls patched me up.

A princess band-aid? They sure know how to make me feel better!

Lunch was leftovers of Monday Night’s Dinner (Pumpkin Enchilada) and then I forced myself headed off to the gym. I had a sore throat all day but thought a sweat might help… I ran 3 miles and left. I need to work on toning today because I’ve been doing more cardio then weights! I stopped by Michael’s on my way home (Michael’s is like Target to me… I could spend forever in there). I picked up some supplies for my Cake Pops and went home to get them started!

First I had dinner… I used some Veggie Protein Crumbles and mixed with corn and BBQ sauce to mimic a sloppy joe. Stuffed it in half of a pita and made some zucchini “fries”.

This was my first time using the veggie crumbles instead of ground turkey for this meal but it wasn’t much of a difference. I think the BBQ sauce makes the dish!

I was contemplating what to have for dessert and then it hit me… I hadn’t had Peanut Butter in 2 days! I’m sure this is why my throat was hurting… Withdraw symptoms 😉

Freshly opened jar… I sliced up some bananas, drizzled my “medicine” on top and stirred in a lot of some mini chocolate chips. Guess what? My sore/swollen throat has disappeared! See, there is a reason why I have to eat Peanut Butter everyday. It keeps me healthy 😉

OK now to the cake pops that took over my life last night. My little cousin and his 5th grade class better enjoy these!

CAKE POPS

Ingredients:

  • Box of cake (yes i cheated) – i made two white & devils food
  • 2 containers of frosting (cheating again)
  • Lollipop sticks
  • Lollipop wrappers
  • SPRINKLES
  • Candy Melts (or white/dark chocolate)
  • Ribbon
  • Styrofoam

Directions:

Prepare Cake as directed on box. Cool completely.

Mash the cake… Pretend its an ex-boyfriend and just smash it until it looks like this.

Stir in entire container of frosting and mix well. Place in fridge for 15 minutes.

Prepare two large baking sheets by covering with wax paper or parchment. Use an ice cream scooper to scoop balls out of the mixture and then roll each one into a smooth ball. Place in fridge for another 15 minutes while you melt the candy melts.

Dip lollipop stick into the melted candy and stick into cake balls (Like a glue).

Dip into candy melts and stick in styrofoam. I bought this fancy contraption that I DO NOT recommend. It was a hassle.

Very messy – Next time I will use the styrofoam! I then let these cool completely and dipped the tops in a white chocolate mixture then rolled them in sprinkles.

Can you believe I used all of these?

That’s not even half of my collection.

Last step of the process is to let them cool completely and wrap them in a lollipop wrapper and tie with a pretty ribbon!

88 cake pops DONE.

They’re terribly cute, incredibly delicious and a nice switch from cake or cupcakes. The outter shell gives way with a little snap to a moist and soft inside.

If you have some time one day and you want to make something fun definitely do these! However if you work all day and do a million other things I do not suggest staying up until 2 am to make these.

OK, one more cake recipe and then I’m off to work. The cake I made for the birthday party on Saturday…

Triple Layer Devils food w/ Vanilla Buttercream and Milk Chocolate

Ingredients:

  • 3/4 cup unsweetened cocoa
  • 1 1/3 cups granulated sugar
  • 1 1/4 cups milk, scalded
  • 2 cups cake flour, sifted or stirred before measuring
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 3 eggs
  • 1 1/4 teaspoons vanilla extract

Directions:

Grease a 13x 9 cake pan and sprinkle bottom with wax flour. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared pan. Bake at 350° for 35 minutes or until toothpick inserted comes out clean. Completely cool. When completely cooled, stick in the freezer while you make second layer.

Don’t forget to lick your spoons 🙂

Vanilla Buttercream Icing (2nd Layer)

Ingredients:

  • 1 cup unsalted butter, softened
  • ½ cup 2 % milk
  • 3 cups powdered sugar
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Directions:

Beat butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick.  Spread in an even layer on top of the chocolate cake. Set in the freezer for 15 minutes while you make your last layer.

Milk Chocolate Frosting – 3rd layer

Ingredients:

  • ½ cup unsalted butter, softened
  • ¾ cup cocoa
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 8 tablespoons of water added 1 or 2 at a time

Beat butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1-2 tablespoon at a time until mixture is smooth – Make sure the frosting does not thin out. Spread onto 2nd layer of cake.

Store in fridge until you are ready to serve.

You should end up with a beautiful 3 layer chilled cake.

I am more of a vanilla (or funfetti) cake girl… but this is definitely one of the best cakes I’ve had. All of the flavors combined in one bite are phenomenal. It’s a classic dessert and the three layers of the tender cake slathered in a vanilla buttercream AND a milk chocolate frosting make for an impressive slice.

I need to get to the gym just thinking about all of these sweets.

QUESTIONS: Do you like vanilla or chocolate cake more? Have you ever made cake pops?