Peanut Butter..Covered..Cake..Bites

Yesterday my husband did not get home from his job until 4:30 am (a long 12 hour day for him….poor guy) so I had it in my mind that my son and I would visit my favorite places – Michael’s, Target, and of course Joann.

We got a bunch of supplies to make all kinds of good treats, mostly Cake bites!

While we were at Michaels (they had a good sale – cheaper than Joann’s on candy coating and other things, FYI, if you want to make your own treats 🙂 ) we got many ingredients for the bites and some tools to make sugar cookies and royal icing later on.

When I got to the small book section they had I noticed Cake Pops by Bakerella. The price of the book was $19.95. I almost got it. I thought to myself, I bet my nook would be cheaper. Sure enough – $9.99! I have seen her site and know the author was on Martha Stewart, so I have had my eye on the book for a while.

We tried out the technique and it was so YUMMY!! Practice makes perfect.

I learned a few things while trying it out.

  1. Super Moist cake mixture, it is good and nice as a cake, yet it can create a fairly moist bite. If you can only find this type of box mix use only 1/4 of the frosting to mix at first, test, and then add a little more, NO more than half the container to make the balls. We used the recommended 3/4 rule and they were moist, not mushy, and I would have preferred them a bit drier.
  2. Only pull out a few balls/bites at a time to coat as the lights and heat of the room will soften them.
  3. Melt only 12-16 oz of candy coat at a time. We made 47 bites and had 24 oz of melts and still have a bit left over. Melt for 30 second bursts at 50% power and mix well in between heating.
  4. Work on a technique that helps ease the bite off of the spoon withouth creating a mess or causing the bite to land so the uncovered bottom is exposed. A tapping/twisting technique worked well for me – GENTLY though.

This is a quick tutorial on Bakerell for her Red Velvet Cake Balls. This is how you would make most any cake ball. The instruction for Cake pops is slightly different in that the cake cools and isn’t used until the next day and the dipping technique is different.

What you need:

  • 1 box, 18.25 ounces, of cake mix. Make according to instructions – don’t forget about the high altitude adjustments if necessary.
  • 9×13 inch baking pan
  • Large mixing bowl
  • 16 ounce container of frosting
  • Large metal spoon
  • Wax paper
  • 2 baking sheets
  • Plastic wrap
  • 32 ounces of candy coating, you may get two different kinds, one for a drizzle and one to coat
  • Deep microwave safe plastic bowl
  • Toothpicks
  • Resealable plastic bag or squeeze bottle (optional) if you plan to do a drizzle (NOT much candy coating is needed for the drizzle – used a Wilton disposable bag and barely cut the tip off and I think 1/2 to 3/4 cup of candy chips was plenty to cover 46 cake balls)

I loved doing this and was so happy they turned out well the first time. They were rich, satisfying, and looked pretty and delicious. We dropped some off to our neighbors while they were out for a surprise and had to email the picutres to my husband (more or less to get praise and tease 😉 )

I had to do a large photo! They tasted too good and turned out well for a first try!

A whole PLATTER full just waiting to be eaten!

Have you made cake bites or pops and how did it turn out? I have heard some horror stories and seen some great successes.

Here’s to YUMMY treats!


Homemade Oreos – Take 2

So we made the recipe from Smitten Kitchen and they were very YUMMY! The cookie was wafer like with a chewy center and the cream center tasted just like the oreo cream center.

Here is how ours turned out:

Thanks Smitten Kitchen - ours turned out pretty good!

I really wanted to make oreos like my sister-in-law’s. I searched the web for homemade oreos and found one on

The recipe is as follows: (this is a double recipe – I cut the ingredients in half for our batch and left the icing as is)

2 packages of Devil’s Food Cake mix

4 Eggs

1-1/2 cup of Shortening

Mix all of the ingredients together thoroughly. I use a mini “ice cream” scoop to measure out what I am dropping on the cookie sheet and it works perfectly. It isn’t called an ice cream scoop, I think it is a cookie scoop.

Bake at 350 degrees for 8-12 minutes. Let the cookies cool on the pan.

In the meantime you can prepare your icing/frosting/filling:

8 oz of cream cheese

3 cups of powdered sugar

1/2 stick of butter.

Mix all of the ingredients and then you can pipe it on to one cookie and place another on top. I plan to store the made cookies in the refrigerator to see if that will keep them fresh.

We will see. I know so many people love these recipes. Next cookie I plan to make is an authentic sugar cookie with royal icing. I did find a recipe for that and will post once those are made!

Here they are:

Devil's Food Cake Oreo cookies with Cream Cheese Filling!

Here’s to yummy treats!

Home-made “Oreo” Cookies

My sister-in-law is extremely creative and always seems to have things/projects turn out perfectly. While we were over for dinner tonight she shared some home-made “Oreo” cookies and they were delicious! She told me about a food blog she follows.

Smitten Kitchen

Here is a teaser of what this blog is about

I am all over the recipe below. I credit her site for the post. I plan to make some of these and then practice as much willpower as I can possibly muster! (Yah right! May have to break out my favorite Beachbody workout!)

Homemade Oreos Adapted from Retro Desserts, Wayne Brachman

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers: 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 to 1 1/2 cups sugar [see recipe note] 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter 1 large egg

For the filling: 1/4 cup (1/2 stick) room-temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners’ sugar 2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream