Cake Pops / Bites...

Ingredients:

1 (18.25-ounce) boxed YOUR FAV cake mix plus ingredients called for on box

1 (16-ounce) can betty crockers frosting

Directions:

Bake the cake according to package instructions. While warm, crumble the cake into a bowl with a hand mixer to a fine texture.

Mix in frosting to make a paste, using 3/4 to a full can of frosting, according to taste. Chill the mixture for at least 2 hours.

Using a melon baller or your hands, form the mixture into 1 ½ -inch balls. Place the balls on wax paper; freeze at least 6 hours.

Working in small batches, remove the balls from the freezer and dip the balls into warm, melted cooking chocolate OR Almond Bark Coating or Confectionery Wafer Coating, using toothpicks or forks to manipulate the balls.

Remove the balls. Place the balls on wax paper to harden.

NOTE:
I use the plastic forks - I break the middle two and use the out two to dip :)...it's a good tip
also when moving them around wear gloves so u don't leave ur finger prints :)

Almond Bark / Cooking/ baking chocolate Coating: In a double boiler, melt one (20-ounce) package vanilla- or chocolate-flavored almond bark, stirring constantly. Or, in a tall, narrow container, microwave almond bark for 45 seconds on High (100 percent power). Continue to heat in 15-second intervals, stirring between intervals, until melted; be careful not to scorch.

When almond bark (or cooking/baking chocolate) is melted, stir in 1 teaspoon vegetable oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.

Confectionery Wafer Coating: Melt 48 ounces confectionery wafers in double boiler or microwave oven per instructions for Almond Bark Coating. Omit oil. If desired, stir in oil-based coloring drop by drop until you achieve the desired color.


For decoration, fill a narrow-tip plastic squeeze bottle with a contrasting color of melted coating and paint stripes over the balls, or sprinkle on rainbow jimmies, colored sparkling sugar or finely chopped nuts. (If you are using oil-based candy color to tint coating made from white- chocolate disks, decorate with sprinkles quickly as the oil candy color causes the coating to set rapidly.

ENJOY :)

EGGLESS CHOCOLATE SRYUP MOUSSE

Ingredients
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup (1/2 pt.)cold whipping cream
1/2 cup HERSHEY'S Chocolate Syrup
chilled 2 drops mint extract
Whipped topping
Sliced fresh fruit (optional)

Directions
Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften.

Add boiling water, stirring until gelatin is completely dissolved. Beat whipping cream in small bowl until slightly thickened; gradually add gelatin mixture, beating until stiff. Fold in syrup and mint extract.

Spoon into individual dessert dishes. Refrigerate 30 minutes or until set. Garnish with whipped topping and fruit, if desired. 4 to 6 servings.

enjoy..

Chocolate walnut brownies!

chocolate walnut fudge brownies!

sooo this one i adapted from martha stewart's pecan fudge brownies recipe found on her website.

Ingredients
...
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 ounces (56.6 grams) unsweetened chocolate, coarsely chopped
1 ounce (28.3 grams) semisweet chocolate, coarsely chopped
1 cup packed dark-brown sugar
1/4 cup granulated sugar
2 large eggs
few drops of vanilla
3/4 cup walnuts coarsely chopped

Method:

Preheat oven to 180c. Butter an 8-inch-square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally.

Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining walnuts

Bake until a toothpick inserted in center comes out clean, 20-30 minutes. Set pan on a wire rack; let cool completely. transfer to a cutting board and cut into 16 squares.

Moist Fudgy yummmmy brownies

Ingredients:
115 grams of semi sweet chocolate chopped into small cubes
3 tbsp of milk
150 grams of butter softened..i used 2/3 cup oil..(i know u dont use oil in brownies but it turned out great)
1 cup of caster sugar
3 eggs
2 tsbp golden syrup
1 3/4 cups of self raising flour
2 tbsp of cocoa powder
Method..
preheat oven to 180..melt chocolate with milk..set aside..now beat sugar with butter until creamy..add eggs one by one..keep beating..add golden syrup n beat for 1 minute..now with a metal spoon fold in the flour and cocoa powder n mix until just combined..pour the batter into prepared tin n bake for 25 to 30 minutes..do not over bake...
Sauce...i took hersheys semi sweet chocolate chips..melted them ,added 1 cup of cream to it..1 heaped tbsp of hersheys cocoa and 1 tsp of golden syrup..mixed in everything with a whisk and poured it over the brownies..:)yummm yummm yummmmmmm...the best brownies i ve ever had..do do do try!!