Funfetti. Always a crowd pleaser. Vanilla cake with fun sprinkles inside. And the piece de resistance…Rainbow. Chip. Icing. Definitively the best part of the funfetti experience. It was my coworkers birthday and his favorite cake is funfetti. I decided that I would find a from scratch recipe in order to avoid the box and try to prove myself that I could do it. I found a recipe. Hate to say it butthe recipe was essentially a vanilla cake with sprinkles scattered in the batter.
Yes, still delicious, but I thought there would be more pizzazz to it to make it that fun treat we all loved as kids. For my first time, I didn’t figure out how to make the rainbow chip frosting from scratch so I caved and bought the can of it – withOUT the rainbow chips. I wanted these to be to a T so I fell for the “Funfetti” frosting. Fail. I should have stuck with my gut. Funfetti frosting is vanilla frosting with sprinkles to throw about. For my next attempt since it’s such a huge hit, I found the actual recipe to make rainbow chip frosting. The secret…the chips are colored white chocolate! I am very excited to try this on my next turn to break the box conundrum of funfetti.
One night, my 2 friends from high school were both going to be in the area, so to get the 3 of us together, I convinced them (though it didn’t take much) to come to my house for dinner and dessert. Now to be honest, I truly do not remember what was for dinner, but I DEFINITELY remember what was for dessert. I had asked my friend Kevin what his favorite dessert was and whether he would like it for that night after dinner. The answer was this: CHEESECAKE.
I was posed with a slight challenge, because as I had done previously, was to use a springform pan in order to make the cheesecake. Problem was, I had left my springform pan 2 states away! Now I know what you are thinking, what kind of baker does that?! You are right in thinking that, and I felt the same way. It happened due to a pumpkin cheesecake I made for college friends and ended up leaving the leftovers in their fridge, with the said pan. Not for nothing, I continued my search to find a cheesecake recipe that did not require a springform. I figured other people must make cheesecakes without them, as they are not a huge item found in everyone’s kitchen, so I searched and searched and found a recipe for: GHIRADELLI chocolate peanut butter cheesecake bars. A mouthful to say; and a delicious mouthful to eat.
In my personal, and obviously professional opinion , nothing is better than the combination of chocolate and peanut butter. Well, maybe chocolate and mint, but I know quite a few who will dispute that, so we will stick with the chocolate and peanut butter combination given to us from the heavens. This cheesecake bar was so smooth and creamy with beautiful layers of flavors, you just couldn’t go wrong; even without a springform!
The delicious bottom layer of chocolate and graham crackers:
And the finished product: (with minimal cracks!)
Cake balls have been the current trend I had been hearing and seeing on all of the baking blogs. Even now, Starbucks has followed the trend and came out with their own version of a low calorie cake ball. They are such fun treats to pop into your mouth with great flavors, and very simple to make for those bakers who do not like making cake and cupcakes from scratch.
I decided to make cake balls for a friend at work because she did not typically like cakes except for Funfetti and I needed to try to get her to think out of the box(ed cake.) Though I have to admit, I did used boxed cake to make these delicious mint chocolate chip cake balls from Paula Deen.
First you make the boxed cake according to the directions and bake it, break it into pieces in the Kitchenaid, add the canned frosting with peppermint flavoring, turn the mixer on and watch the magic unfold. Once the frosting and cake are mixed, refrigerate the mixture for awhile. Once it is ready, use a melon baller to make the cake balls. In retrospect, my helper and I should have rolled the balls in our hands as well to make them more ball like to make it easier to dip in the melted chocolate. Once the balls are rolled, place them in the freezer. When those were ready we dipped them in melted chocolate and stuck them back in the fridge.
I brought the treats into work and they were loved! In my opinion you truly can’t go wrong with mint and chocolate, but that is my own bias. :) I converted my non-cake lovers into cake eaters with these cake balls, and that was achieving my ultimate goal. Every day that I can make a believer out of cupcakes or baked goods is a good day in my book!
The cream cheese pound cake was another endeavor when making dinner just wasn’t enough time in the kitchen, so I went to the trusty Southern Living cookbook and found this delectable recipe. With this cake I had captured the scent of a Yankee candle, but with the additional bonus of a tasty treat! The cake was supposed to cook for about an hour, and as it is noticeable in the picture below, I should have thought about the cake rising above the edges of my bundt pan.
Lucky thing about bundt pans is:
If you turn them over, they are still beautiful and put together
Pound cake always asks for the traditional strawberries and sugar, Hershey’s chocolate drizzle, a dollop of whipped cream, or all 3!
This also made a great breakfast food! It was so dense and filling, the cream cheese truly gave a distinct and wonderful flavor to the pound cake. This cake also traveled well to pay my dues at my parents house, and was later voted as the best food Brendan had ever eaten! ;p