Tag Archives: cake

Crazymaker Cake Balls

bakerella.com

You might think I’m titling these cake balls “crazymaker” because you’ll be made “craaaaazy by how good they are!” or something equally infomercially. You would be wrong. I am titling them this because every time I’ve made them, they’ve made me a few shades more insane.

On the face of it, this recipe is simple. And in reality, I think it once was for me because I remember making literally 7 different varieties of these when I worked at the state capitol. For some reason, though, the last time I made these, my kitchen and Ripley were covered in batter and sadness by the time it was all said and done.

Nonetheless, you dessert folk get seriously neglected here at Nummy, so I’m trying to throw you a sugar bone. If you actually make the cake/icing mixture ahead of time and refrigerate it, the step where you dip the balls in melted chocolate might not make you postal.

1 box cake mix + ingredients to make it
1 container icing
1 bag of chocolate (white, dark, whatever)

  1. Make the cake according to package directions. Cool and crumble.
  2. Stir in icing until cake and icing mixture is smooth and creamy. CHILL.
  3. Melt chocolate in the dreaded double-boiler. (Or ANY OTHER WAY to melt chocolate if you know one.)
  4. Roll into balls and dip into chocolate. Place on parchment paper to dry and lightly dust with sprinkles.

You know, as I wrote this up, I remembered that it was actually enjoyable to see the finished product of these things, especially with fun flavor combinations like carrot cake and cream cheese frosting with orange sprinkles. Cute as sh*t, no?

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Filed under Dessert, Special Occasion, Sweets

New York Crumb Cake

Despite The Chef’s well-documented aversion to desserts, he speaks very highly of this one. Also, “crumb cake” is actually a German specialty called “Streuselkuchen,”  and that’s just plain fun to say.

Batter:
1 cup of milk or buttermilk
2 whole eggs and 1 yolk
1 1/3 cup oil
3 cups of pastry flour
1 3/4 tsp baking powder
dash of salt
2 cups of sugar
1 tablespoon of molasses

Crumb topping:
1 cup of sugar
1/2 cup brown sugar
1 1/3 cup flour
1 tsp cinnamon
1/2 vanilla bean
7  oz butter (softened 1/2 inch cubes)
powdered sugar

  1. Preheat oven to 350.
  2. For the batter, mix milk, eggs, and oil.  Add dry ingredients. Do not over-mix.* Pour into cake pan.
  3. For the topping,  mix dry ingredients together and add butter to form crumbs.*
  4. Sprinkle on top of batter.
  5. Bake for 30 minutes.  Let the cake cool completely and top with powdered sugar.

*Chef says the two biggest mistakes you can make are over-mixing and making the crumbs too dry, so consider yourself warned.

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Filed under Comfort food, Dessert, German food, Sweets

Zebra Cake

Alright Whito – here it is. While I’ve misplaced my Hutchison cookbook and am not very dessert-oriented, I do like to help a woman out. Especially a pregnant woman. So here you go ‘To – Hope you and the little one enjoy the frosty goodness!

3 cups heavy whipping cream
3 tbsp sugar
1 tbsp vanilla
3 boxes of Nabisco chocolate wafers (these can be hard to find, but you can usually score some at Fresh Market)

  1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
  2. Layer cream then cookies in a baking pan until it reaches the top. (If you want to go super pretty, check out this stacking method by Smitten Kitten.)
  3. Refrigerate for 8 hours or overnight.

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Filed under Dessert, Special Occasion, Sweets