Cake Balls



Cake balls are probably one of my favorite desserts.  They require a bit more effort than a regular cake, but they're way less messy to serve.  No cutting, people can portion control as they desire.  They're super versatile.  You can use any flavor cake mix, frosting, coating or decorations you like.   They're easier to transport than a regular cake.  No need for utensils.  And, most importantly, they're friggen adorable! 

Ingredients:

• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container prepared chocolate frosting
• 1 (3 ounce) bar chocolate flavored confectioners coating

Directions:

1. Prepare cake mix according to package instructions using any pan size.
2. Let the cake COOL for at least a half hour! Don't mix in the frosting while HOT! You will get a gooey, albeit yummy, mess! 
3. Crumble the cake into a large bowl and stir in the frosting until well-blended.  I use a hand mixer to mix the cake and frosting, because I'm lazy. 
4. Put this mixture in the refrigerator, covered, for at least 3 hours but I did it overnight and it was perfect. 
5. Using your hands or a melon baller, roll the balls bite size. Place the balls on a wax paper lined cookie sheet.  If all you have is tin foil, that's fine, but wax paper works better.
6. Stick the balls in the freezer for an hour. 
7. Melt up whatever chocolate you prefer (use the good stuff)
8. Using a toothpick (or fork), pick up the balls and dip in the chocolate. Using a second toothpick in the other hand help the ball slide off the toothpick. NOTE:If your balls fall off the toothpick into the chocolate they are not frozen enough. 
9. Place in refrigerator to set.
10. Stuff face!!

Coconut Lime Rice Pudding

 

Ingredients:
2 cups water
1 cup rice
1 1/2 cup coconut milk
1/3 cup raisins
1/3 cup maple syrup
1 tsp vanilla
1/2 tsp cinamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/2 cup shredded coconut
lime zest (optional)

Directions:

• Bring water to a boil, add rice and cook for about 30 minutes or until rice has lost moisture towards the bottom
• add coconut milk maple syrup vanilla and seasons and continue cooking and stirring until rice is super thick and creamy
• add raisins and cook and additional 1 to 2 minutes
• mix in shredded coconut
• and garnish with lime zest (optional)

Hannah's First Meal

My 12 year old daughter, Hannah, wanted to cook for all of us.  So, I helped her plan a meal and gave her my recipes.  The rule was that I wouldn't help.  I'd be nearby in case she has a question, but she had to do everything.  And she did.  And let me tell you, her food tasted better than most chefs could make!  We were all blown away.  This post is dedicated to her.

The menu was Cajun Red Beans & Rice, Sauteed Spicy Shrimp, Garlic String Beans, and Balsamic Strawberries with Whipped Mascarpone Cheese.

Cajun Beans & Rice

Ingredients:

• 6 cans red beans
• 1 lb andouille or smoked sausage, sliced
• 1 or 2 TB olive oil
• 1 med yellow onion, diced
• 1 stalk celery, diced
• 1/2 green bell pepper, diced
• 2 cloves of garlic, minced
• 1 1/2 tsp black pepper
• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp thyme
• 1 bay leaf
• water
• steamed rice

Directions: 

1. Brown sausage in frying pan, stir occasionally.  Once browned on both sides, turn off heat and set aside.
2. Cut up veggies while sausage is browning.  In a large dutch oven or pot, heat 1-2 TB of olive oil.  Saute onions, celery, and green pepper over medium heat until onions are clear but not browned.
3. Add garlic for about 30-60 seconds; stir constantly.  
4. Before the garlic browns at all, add about a half cup of water.  Stir to deglaze pan.
5. Add beans (undrained) and sausage to the pot.  
6. Add just enough water to make a stew consistency, not soupy but not dry.  The beans should be just barely covered with liquid.
7. Add all of the spices.
8. Bring to boil.  Stir.  Turn down to low.  Put lid on.  Simmer for about an hour.  Stir every 15 mins or so.
9. Serve over steamed rice.

Sauteed Spicy Shrimp

Ingredients:

• 1 lb of raw, peeled shrimp (if you want more, double the rest of ingredients)
• 1 TB olive oil
• juice of one lemon plus extra lemon wedges to serve
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp dry mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp paprika
• pinch thyme

Directions:

1. In a large ziplock bag or container, add spices, shrimp, and lemon juice.  Set in fridge until ready.  (Best if you let it marinade for a few hours.)
2. Saute in oil over medium heat until done.  Stir to ensure even cooking on both sides.

Garlic String Beans


Ingredients:

• 1-1/2 lbs french string beans, both ends removed
• 2 TB unsalted butter
• 1 TB olive oil
• 3 garlic cloves, minced or thinly sliced
• salt and pepper to taste

Directions:

1. Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
2. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
   

Balsamic Strawberries with Whipped Mascarpone Cheese

Ingredients:

• about 3 containers of strawberries, hulled and halved
• 1/3 cup balsamic vinegar (good quality)
• 4 TB plus 2 tsp sugar
• 1/2 tsp lemon juice
• 1/2 c mascarpone cheese
• 1/2 c heavy whipping cream
• 1/2 tsp vanilla extract

Directions:

1. Balsamic Sauce:  Combine vinegar, 2 tsp sugar, and lemon juice in a small sauce pan.  Stir over medium heat until sugar dissolves.  Transfer to a small bowl and set in fridge to cool completely.
2. Cream:  In a mixing bowl, combine mascarpone, cream, vanilla, and 2 TB sugar.  Whisk until thick soft peaks form.  Refrigerate until ready to use.
3. Strawberries:  Combine berries and 2 TB sugar in mixing bowl.  Drizzle with chilled balsamic sauce and toss to blend.
4. Serve strawberries with cream on top.

Asian Style Chicken Lettuce Wraps

INGREDIENTS:

• 2 cups chopped cooked chicken
• 1 tsp sesame oil 
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste
• 1 T sweet chili pepper sauce
• 1/3 cup or more chopped water chestnuts (I serve these on the side because I hate them)
• 1/4 cup or more chow mein noodles
• 1 carrot, shredded
• 1/2 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1/2 cup chopped green onions
• butter/bibb lettuce leaves

DIRECTIONS:

1. Mix the vinegar, soy sauce, sesame oil, water chestnuts, noodles, gren onions and cooked chicken in a bowl. Set aside.
2. Mix up a dipping sauce like peanut dipping sauce or Thai style sweet and spicy sauce. (See below)
3. Pull the lettuce leaves off and rinse and dry.
4. Heat the chicken mixture until warm, in a small saucepan or in the microwave if you use one. It doesn’t need to be hot, just warm.
5. Serve everything at the table and let everyone build their wraps, laying a lettuce leave on the plate, spooning some chicken mixture on that, then topping with some cabbage and carrots. Roll up like a burrito and dip into the sauce(s) of your choice. Or spoon some of the sauce down the top and then roll it up.

Peanut Dipping Sauce

• 1/3 cup peanut butter
• 3 Tbs hot water
• 1 tsp lime juice
• 2-3 tsp plum sauce 

Mix it all up and serve!

 
Thai Sweet & Spicy Sauce

 

 

• 1/2 cup white vinegar
• 1 cup sugar
• 1/2 tsp salt
• 1 heaping Tbs chili-garlic sauce

DIRECTIONS:

1. Combine the vinegar, sugar and salt in a small saucepan and simmer 8-10 minutes.
2. Remove from the heat and stir in the chili-garlic sauce. Serve at room temperature.

 

 

 

 

Chicken Marsala with Homemade Egg Noodles

 

Ingredients:

• 4boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Directions:

1. Pound chicken to 1/4" thickness between 2 sheets of plastic wrap (or be lazy and buy the thin sliced chicken). 
2. Combine flour, salt, pepper, and basil; mix well. 
3. Heat oil and butter in a heavy non-stick skillet over medium high heat. 
4. Dredge chicken in seasoned flour mixture. 
5. Cook chicken until lightly browned on first side (about 2 to 3 minutes). 
6. Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. 
7. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. 

Egg Noodles

 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

 

 Directions:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Jambalaya

Like gumbo, jambalaya has always been a way to deal with leftovers, especially small quantities of cooked meats that wouldn't be enough with which to prepare another whole meal by themselves, and which one wouldn't want to go to waste. So, what you add to jambalaya is up to you, and the sky's the limit as to what works well in it!  The meats and quantities I have listed are just what I like in mine.

Ingredients:
½ lb. crawfish (shelled/peeled/boiled) or raw, whole shrimp (peeled and cleaned/deveined - optional)
1 cup tasso or ham, diced into ½" pieces
1 cup cooked chicken meat, shredded
½ cup to 1 cup andouille sausage, cooked, sliced
2 Tbs. butter or oil
4 - 6 cloves garlic, crushed
½ cup (½ average/medium) white or yellow onion, finely chopped
½ cup (one rib) celery, finely chopped
2 cups canned tomatoes, chopped, crushed or diced (drain, but reserve the liquid)
1 cup raw, white rice
2 bay leaves (whole)
½ cup green, bell pepper, finely chopped
½ cup chicken broth or water, plus ½ cup boiling water
2 Tbs mild paprika
1 tsp salt
1 tsp black pepper
ground cayenne (red-hot) pepper to taste


Directions:
Heat the butter/oil in a large, heavy pan or skillet over medium heat. Fry the meat until browned and warmed through.

Next, sauté the onion, green pepper, celery and garlic together in it until the onion turns soft and translucent.

Stir in the tomatoes and cook another minute or two. Then stir in the raw rice, add the seasonings, the liquid from the tomatoes and the broth/water (not the boiling water yet - that's coming up ahead in the instructions).

Bring it all to a boil, cover and simmer on very low heat (just so it's bubbling slightly) for 30 minutes (do not remove the lid during this phase if you can help it - the rice needs the pressure and steam in the pot to cook properly).

After the 30 minutes has passed, take off the lid, stir the boiling water in well, cover the pot back up and let it cook on low an additional 15 minutes. Add the shrimp, if you're including shrimp, and simmer until the shrimp turn nice and pink (5 minutes). Don't forget to remove the bay leaves before serving!

Maryland Crab Cakes

Ingredients:

1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning (or more if you like a lot)
salt to taste
2 tbsp vegetable oil
sliced scallion (optional)

Directions:

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.

Cajun Hoppin' John (Black-Eyed Peas and Rice)

I typically serve this for New Year's, but didn't get around to it this year.  So, we had it a few days late.  It's similar to Cajun red beans and rice, but with black-eyed peas instead.  Since my boyfriend doesn't eat pork, I had to use smoked beef sausage this time, but I typically prefer andouille and a ham hock with this.  So, I will list the recipe as I usually make it.  I make mine spicy.  So, if you can't handle spice, decrease or omit the cayenne (although I think that ruins it).  


Ingredients:

2 tsp  freshly ground pepper

1 ½ tsp  cayenne pepper

1 ½ tsp paprika

1 tsp dry mustard

1 tsp garlic powder

1 tsp salt
Pinch of thyme
1 bay leaf

Few Tbsp of oil

1 ham hock

1 lb andouille sausage

1 onion

1 green bell pepper

2 stalks of celery

4-5 cans of black-eyed peas

about 1 cup of chicken stock (eye ball it)

Directions:

Add a lil oil to a stock pot or dutch oven like the one in my pic above.  Brown your ham hock (if using) on all sides.  Set aside.

Dice up your onion, bell pepper, and celery.  Slice your andouille.  If you need to, add a little more oil to your pot.  Saute the veggies and sausage over medium heat until the onions are clear and the sausage starts to brown.  Add about a half cup of chicken stock to the pan to deglaze.  Scrape up all the browned bits.

Add 2 cans of black-eyed peas undrained.  Drain the other 2 cans.  Stir.  The liquid should just cover everything.  The consistency of a stew is what you're looking for, but not a soup.  If you need to, add a little more stock.  

Add your spices.  Stir well.

Bring to a boil.  Stir often to prevent sticking.  Lower the heat to low to med-low.  Simmer with the lid off until the liquid reduces some.  When you reach almost the right thickness, cover.  I like to cook these over low for at least an hour or two.  You'll know they're done when the sauce is thick.  The beans thicken so well on their own.  So, I rarely make a roux for this.  

Taste test to see if you need more seasonings.  Then serve over white rice.  This is good with cornbread or french bread.

Gnocchi

 

If you want something quick, cheap, and easy, give this a whirl.

Ingredients:

• 1 cup dry potato flakes
• 1 cup boiling water
• 1 egg, beaten
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups all-purpose flour
• few dashes of Italian seasoning (optional)

Directions:

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

Stir in egg, Italian seasoning (if using), salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.

Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.

Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Serve with sauce of your choice. 

*These are also really good with a small dash of nutmeg instead of Italian seasoning.

Snickerdoodles

Ingredients:

1 2/3 cups all purpose flour
1/2 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/3 cup + 2 tbsp sugar
1 large egg
1 tsp vanilla extract
1 tbsp cinnamon
2 baking sheets, lined with parchment or greased

Directions:

Preheat the oven to 350 F.

Combine the flour, nutmeg, baking powder, and salt, and set aside for a moment.

In a large bowl, cream the butter with the 1/3 cup sugar until light in texture and pale in color, then beat in the egg and vanilla.

Now stir in the dry ingredients until you have a smooth, coherent mixture.

Spoon out the remaining sugar and the cinnamon onto a plate.

Then, with your fingers, squeeze out pieces of the dough and roll between the palms of your hands into walnut sized balls. Roll each ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets.

Bake for about 15 minutes, by which time they should be turning golden brown. Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.

Variation: replace 2 tbsp of the flour with cocoa to make "chocodoodles."


This recipe was adapted from Nigella Lawson's snickerdoodle recipe in How to be a Domestic Goddess, one of my absolute favorite cookbooks!

Egg Yolk Painted Xmas Cookies

I learned how to make these from my dear Aunt Jill.  I have fond memories of decorating these as a kid with my cousin Kurt.  (Love and miss you, Aunt Jill!  RIP)

Ingredients:

1/2 cup butter, softened
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 egg yolk
1/4 teaspoon water
assorted colors of paste food coloring

Directions:

Cream butter or margarine and shortening; gradually add sugar, beating until light and fluffy. Add egg and vanilla; beat well.
Combine flour and salt; stir into creamed mixture. Divide dough in half; cover and chill at least 1 hour.
Roll one portion of dough to 1/8 inch thickness on a lightly floured cookie sheet. Cut with assorted cutters; remove excess dough. Paint assorted designs on cookies with Egg Yolk Paint, using a small paintbrush.
Bake at 375 degrees F (190 degrees C) for 9 to 10 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.

To Make Egg Yolk Paint:
Combine egg yolk and water; mix well. Divide mixture into several custard cups; tint as desired with paste food coloring. Cover until ready to use. If paint thickens, add a few drops of water and mix well.
Yield: 1 1/2 tablespoons.

5 Minute Fudge

Thanks to my dear friend Sarah Colligan (whom I've jacked this recipe and photo from), I bring you 5 Minute Fudge!  Quick, easy, and delicious!  This recipe has been adapted from a Rachel Ray recipe.  Anyways, it's damn good.  Enjoy!


Spray or grease a 12 muffin tin (or a silicon muffin "tin" is even better--you can just pop them out). If you want the nuts to be on the top, you can put them into the tins now before the fudge goes in. If not, mix them in, or whatever add-ins you're using, later.

In a sauce pan, melt the following on LOW, stirring constantly (should take approx. 3-5 mins):

• 1 regular sized bag of semi-sweet or dark chocolate chips (or peanut butter or mint chocolate, etc)
• 1/2 bag of milk chocolate, butterscotch or whatever type of sweeter chips you like (for creaminess)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla

When the contents are almost totally melted, you can QUICKLY add your extras and mix them in completely (nuts, marshmallows, etc.)--I usually make Rocky Road Fudge.

Before it gets "globby" and the oil separates, quickly put a LARGE spoonful of the fudge mixture into each muffin tin. Once they're all filled equally, you can tamp them down with your fingers. Then cover and put them in the fridge to chill, or put them in the snow on the back porch...lol.

Once they're chilled either pop them out or set the tin in warm water for a few seconds to soften the edges, so it will be easier to remove the fudge.


(Thanks Sarah!!)

Sweet Potato Pie

This recipe is courtesy of Lou Cindy Lumpkin, an awesome classmate of mine from Georgia.  Need I say more?  She's from Georgia.  So, you know this is damn good!

Ingredients:

2 or 3 sweet potatoes
1/3 c. of butter
1 tsp. of vanilla
1 tsp. of cinnamon
3/4 c. of evaporated milk
1/2 cup of sugar or sugar substitute
2 beaten eggs
1/2 tsp of fresh nutmeg
1/3 c. of molasses

Directions:

Peel the potatoes, then boil the potatoes until tender.  Drain the water, be careful
of the steam. Let set aside.

Preheat the Oven to 375, mix together the butter and sugar first then add the eggs and stir.
Add sweet potatoes and mix well. Stir in milk, vanilla, salt, and spices and mix thoroughly. I put 1/3 cup of molasses to balance the sugar substitute.

Pour into pie shell and bake 40 minutes
I like to make my own pie shells, so they would have the homemade feel to them. My own touch. 

Roasted Figs With Goat Cheese And Honey

Ingredients:

8 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup soft goat cheese  (see note at bottom)
1/3 cup honey
4 pinches finely chopped fresh rosemary leaves

Directions:

• Preheat the oven to 400 degrees F.
• Using a knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig.
• Gently pry the edges apart and stuff each fig with about 1 teaspoon of the goat cheese. Place the figs upright on a baking sheet and bake until the figs are plump but have not burst, about 10 minutes.
• Drizzle the honey onto the serving plate and place the roasted figs on top of the honey. Sprinkle with a pinch of the chopped rosemary; drizzle more honey on top if desired. Serve immediately.

Note: To switch it up, you can omit the rosemary and top it with a small handful of pistachios (shells removed of course) or wrap the figs in prosciutto before baking.  Also, if you don't like goat cheese, you can substitute with mascarpone, chevre, or gorgonzola.