Awesome-Tasting Food!! // cake pops

I think everybody is crazy about cake pops right now so of course I have to try them, right?  Cake pops are sooo cute!! They're also very easy to make. Another thing is, supposedly this is the Starbucks cake pop recipe. Who knows...


So, go ahead and try your hand at making these adorable sweets.

Cake Pops

9-by-13-inch Vanilla Cake for Cupcake Pops
2 cups Cream Cheese Buttercream Frosting
1 package chocolate coating bark
1 package white coating bark or pink candy melts
Sprinkles, for garnish

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Directions
1. Crumble cake in a bowl with your hands (or with a food processor). Crumble until really fine. Now add your frosting and blend together, using a spoon, until the batter comes together in a big ball.
2.Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
3.Meanwhile, melt chocolate in a bowl. Line another baking sheet with parchment paper; set aside. Remove cake balls from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make cake pops, insert a lollipop stick into the bottom of each cake ball. Let chocolate set, 15 to 20 minutes.
4.Melt white chocolate or pink candy melts in a bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.


I thought I'd include some ideas on how to decorate your pops. Have fun!

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Enjoy your cake pops!!


~Susanna

Awesome-Tasting Food!! (GF)

Oh boy, I forgot today was Wednesday, but its not too late to post my recipe yet.

I decided to do a gluten-free recipe because I felt like it. I've been on a gluten-free diet several times and we've finally found food that tastes good!! If you've had to go gluten-free before you will know what I mean. Anyway, I love this brownie-in-a-mug idea even though I've only tried it twice. Even if you aren't gluten-free some recipes still taste good and this might be one of them. Give it a try.

Also, this recipe is dairy-free and mostly sugar-free.

Gluten-Free Chocolate Mug Cake
takes lass then 5 minutes and serves 1-2

• 1 large microwave safe coffee mug
• 4 tablespoons gluten-free flour mix (such as Pamela’s or homemade)
• 4 tablespoons coconut palm sugar
• 1 large egg
• 2 tablespoons cocoa powder
• 3 tablespoons vanilla almond milk
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• Optional add-ins: pinch ground coffee, dark chocolate chips, coconut flakes

Grease a coffee mug with oil or cooking spray. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end. Final product should be moist.
Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.

Enjoy!

~Susanna

Awesome-Tasting Food!! (Christmas)

I'm sure you all have seen or heard of Peppermint Bark before. I made this terribly easy stuff a couple of years ago and loved it. The nice thing about it is that it's not something that has to look perfect. Meaning, you aren't going to mess it up if you accidentally touch it with your spoon or something.

Peppermint Bark


~ 2 cups dark chocolate or semisweet chocolate chips
~ 2 cups white chocolate, chopped or white chocolate chips
~ 8 peppermint candy canes


Directions:

Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Or you could place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to smash the candy canes until they are the size you want.

Cover a cookie sheet with foil or wax paper.

Melt the dark chocolate. (I use the microwave, but you can also use the stove.) Pour the chocolate onto the prepared cookie sheet and use a spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

 While the dark chocolate hardens, melt the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

 Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

 While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

 Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Here is some pretty peppermint bark made into snowflakes.

I hope you all are having a great week before Christmas!!

~Susanna

best 5 things in december so far

meaning december is long from being over and with christmas ahead, the best is yet to come.


1. making christmas-light-gift-boxes. these things are so, so, so pretty when you light them up.

 2. playing christmas music with friends.

3. Isaac!!! my brother (he lives in N.C.) came home for christmas!! we've had a ton of fun with him already.

4. ice skating. something we do every winter. the more you go, the better you get. this picture was taken before many people got there.

5. church christmas banquet, which happened last night. more on that later.

merry christmas and have a good weekend!

~Susanna

1. pins of the week...

I've got some very pretty pictures this week and some neat ideas from pinterest. Hope you like them.

1. table decor...these are so cool.

I love all the jars. We have so many I know it would be easy to do.

Had never seen something like this before, but I kinda like it.

2.  outdoor prettiness...

Doesn't this look so neat with the mountains behind it.

3. wedding...

 This is so cool. They hung a parachute at the top of the building, which made the canopy.

4. goodies...

Andes Mint Pillow Cookies!!

...and awesome looking cookie dough!!!

5. places to go...

Heaven's Stair in China. I want to see this!!

6. paper boxes...

I thought this box was a ton of fun to make.

 That's it for today. Which one did you like?

~Susanna

Awesome-Tasting Food!! (Christmas)

This recipe was something I tried last year and turned out perfect. It takes a long time and you kinda have to "baby-sit" it, but it is VERY fun to make!!  Using a brownie mix makes this really simple. The almonds gives it a very pretty look. 

Brownie Alpine Biscotti

Prep: 25 min. Bake: 40 min. + cooling

• 1 package fudge brownie mix (13 by 9 inch size)
• 3/4 cup ground almonds
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1 egg plus 3 egg whites
• 1 teaspoon almond extract
• 1/4 cup sliced almonds, optional
• 3 ounces white baking chocolate, optional

In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.

 Divide dough into thirds. On a greased baking sheet, shape each portion into a 7-in. x 3-1/2-in. rectangle. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes. 

 Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm. 

 Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with chocolate. Let stand until chocolate is completely set. Store in an airtight container. Yield: 2-1/2 dozen.

Instead of drizzling chocolate on the top, I dipped the end of each one in chocolate. Or you can also dip the bottom of each one in chocolate.  

~Susanna

Awesome-Tasting Food!! (Christmas)

For the month of December Awesome-Tasting Food is going to be about Christmas goodies that we've tried over the years. If you'd like to see a certain recipe on here then comment with your ideas.

This week is something I love and only found out about last year. One of the easiest Christmas treats I have ever made. I gave this treat to friends and I know if tasted really good.

Pretzel Treats

• Bite-size, waffle-shaped pretzels
• Hershey’s Kiss or Hershey’s Hugs
• M&M’s candy. You can also use peanut M&M’s 

Instructions 

     Heat the oven to 200F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

     Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolate begin to just melt. Remove the cookie sheet from the oven and quickly press an M&M into the center of each Kiss.

     Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have fun cooking!!

~Susanna

Awesome-Tasting Food!! // cupcakes

Last year when we were waiting in line at Target on Black Friday, we started looking at this cupcake book called "What's New, Cupcake?"  My Aunt ended up getting the cook book for us and I have loved it ever since. Some of the cupcakes are harder than others.

Indian Corn Cupcakes is one of the recipes I haven't tried, but it looks like a ton of fun.  I think they would make good table decorations on Thanksgiving. I'd guess you'd have to start working right now though.

Indian Corn Cupcakes

  Ingredients:

• 24 vanilla cupcakes baked in white paper liners
• 3 sheets Phyllo dough, thawed
• Vegetable cooking spray
• 1 can (16 ounces) vanilla frosting
• 3 1/4 teaspoon unsweetened cocoa powder
• About 4 cups assorted Jelly Belly jelly beans in russet, orange, gold, cream, and brown colors. See here.

1. Preheat the oven to 350°F. Line a cookie sheet with crumpled foil. Cut the Phyllo sheets crosswise into 3-inch-wide strips, tapering both ends. Drape the stacked husks on the prepared pan, shaping them over the crumpled foil to make curves. Spray lightly with vegetable cooking spray. Bake until the Phyllo is golden brown, 4 to 5 minutes. Transfer to a wire rack and allow to cool completely. (The husks can be made up to 1 day in advance and kept in an airtight container.)
2. Tint the vanilla frosting pale beige with the cocoa powder.
3. Working with 3 cupcakes at a time, spread some of the pale beige frosting on top. Arrange about 5 straight rows of jelly beans, side by side and close together, on each cupcake. (Try to select flavors that go well together, such as toasted marshmallow, banana, cappuccino, and chocolate pudding.) Repeat with the remaining cupcakes, frosting, and jelly beans.
4. For each ear of corn, place 3 cupcakes end to end on a serving platter, aligning the rows of jelly beans. Arrange the Phyllo husks on either side of the corn.

MAKES 8 EARS OF CORN, 24 CUPCAKES 

You all have a great Thanksgiving!!

~Susanna