I love these. Im going to say the chocolate frangelico caramel mouse cake may be my favorite!
1 cup sugar
1 cup Karo syrup
2 cups peanut butter
4 cups corn flakes (I used Special K cinnamon pecan)
chocolate to drizzel over the top
Bring the Karo and sugar to a boil in a small pan on the stove.
Remove from the stove and add peanut butter in a large bowl.
Add the cereal (frosted flakes or your choice) to the mixture in the bowl.
Stir well and spoon out into cookie sixed bites on the wax paper.
Cool and enjoy. Perfect for a pot luck, birthday party, family or friend gathering or an afternoon snack.
When I set my mind to do something I work at it until I have perfected it in a way that works best for me. I love to do this is my crafts and in my baking. The prettiest cake pops I have ever made were for my son’s birthday party. I made almond, lemon, strawberry, and funfetti flavored cake pops. I used the chocolate melts that coordinated with the flavor and decorated the foam I stuck the sticks in. I used the strawberry cake mix for the strawberry flavored cake and almond flavoring in a plain cake mix for the almond. The lemon flavoring can be used but if you find a lemon flavored cake mix that can be used as well. Its your personal preference. I served them frozen. The kids loved them!
I have to admit it was time-consuming but I had a lot of fun making them with my daughter’s help. My most important thing to know when making cake pops is to keep the chocolate for dipping at a perfect consistency. If you add the right amount of oil (a very small amount, and depends on the amount of chocolate) the cake pops are easy to cover. The frosting coats the cake pop with a smooth layer of frosting and it looks yummy! Good luck and enjoy!
Bake one confetti cake mix. Let it cool and crumble the cake mix. Add one container of Pillsbury frosting to the crumbled cake mix. If you wish to add flavoring add it in the cake mixture now. This is optional. I added a few drops of almond flavoring to mine. Be careful not to add too much if you are using the oil. It only takes a couple drops for the whole cake mix and can be overpowering. Let this combination cool in the refrigerator for an hour or until it is easy to form cake balls.
Melt one to two bags of candy melts (found at Hobby Lobby or JoAnns Fabrics) until creamy. I add about a teaspoon of oil (corn, vegetable, or peanut; it doesn’t matter). This makes the chocolate a smoother consistency and easier to dip the cake pops. Dip each stick into the melted chocolate and stick half way down inside the cake balls. This helps the stick stay inserted into the cake pop. Place them on a flat tray with wax paper beneath. I freeze the cake pops after all the sticks are inserted. This allows the chocolate to stick better for the next step.
Once frozen (you may have to melt the chocolate again) dip the cake balls into the chocolate. Make sure the cake pops have a good layer of chocolate around the whole cake pop. Use a foam wreath or a large foam rectangle (also found in a hobby store) to stick the cake pop sticks in for cooling. If you desire to add sprinkles add them now before your chocolate hardens or becomes cool. Once cool wrap in individual wrappers. I freeze my cake pops until I am ready to serve them. You may choose to place in your the refrigerator. This is optional.
I made these for my husband for Valentines Day. They were awesome!
2 drops almond flavored oil (If making cinnamon flavored icing eliminate the almond flavor from the cookie recipe.)
2 tsp. baking powder
1/2 tsp salt
1 cup butter or shortening (I used stick butter)
1 1/2 cups sugar
1 tsp vanilla
1/4 cup milk
3 cups flour
Combine all dry ingredients. Mix. In a separate bowl combine all liquid ingredients. Mix. Mix dry and liquid ingredients. I love to make thick cookies so I double my recipe. Bake 375 for 10-12 minutes.
Add icing when the cookies have cooled.
1 cup confectioners sugar
2 tbsp milk (or until desired thickness)
Food Coloring (optional)
1 drop almond or cinnamon oil for flavor (also optional)
**Tip** The cinnamon flavored icing had a real similar taste to the Brock’s jelly cinnamon hearts that can only be found for Valentines day. They were amazing!
It has been rainy and I was looking for a good warm rainy day recipe. I went through my pantry and found the following ingredients made a perfect bean soup. It had great flavor and was a simple comfort food for our rainy day. It is packed with protein and super good for you!
Bean Soup Recipe
1/2 bag of mixed soup beans (rinsed and drained)
1/4 bag black eye peas (rinsed and drained)
1/2 bag of 16 oz mixed vegetables
* salt and pepper to taste and one stick of butter (optional)
Soak the mixed beans and black eye peas in water over night (salted). Add frozen vegetables. In crock pot cook on low for 8 hours. Serve with homemade fresh bread or rolls.
I love love love simple recipes!
1/2 cup milk
2 cups granulated sugar
3/4 cup Jif
1 tsp. vanilla
In medium pan mix milk and sugar. Heat on medium heat until it boils. Boil until it reaches soft ball candy stage or just over two minutes. Stir the whole time. Take off burner and add peanut butter and vanilla. Stir and put in desired pan. The thicher the better. I suggest using a small glass baking dish.