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)
- Make the cake according to package directions. Cool and crumble.
- Stir in icing until cake and icing mixture is smooth and creamy. CHILL.
- Melt chocolate in the dreaded double-boiler. (Or ANY OTHER WAY to melt chocolate if you know one.)
- 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?
I love this stuff. It is so easy to make, and wrapped up all pretty it makes a great gift. It is much easier and cheaper to make then buy from Harry and David, Williams-Sonoma, etc. I prefer dark chocolate but feel free to use any kind you like; some people use only white chocolate. Also adding a drop of peppermint extract or oil gives it a nice kick. – ts
chocolate- any kind you like; can be a bar or chips
white chocolate- any kind you like; can be a bar or chips
24 mini candy canes, crushed by hand
- Line the bottom of a 9×13 pan with parchment paper.
- Add chocolate to microwave safe bowl and microwave in increments of 30 seconds stirring the chips each time until chocolate has completed melted and mixture is smooth or melt chocolate using double bowl method.
- Spread melted chocolate as evenly as possibly into lined pan, make sure that it is not too thick.
- Place pan into freezer for 20 minutes. Repeat the same melting process with the white chips. While chocolate is still smooth, stir in half of the crushed candy cane mixture. Allow the white chocolate to slightly cool for a minute.
- Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer. Spread white chocolate as quickly as possible. Top off with remaining crushed candy cane and gently pat down with the back of a spatula. Return pan to freezer for 20 minutes.
- Remove from freezer and gently lift the whole mixture from the pan with a butter knife. Remove parchment paper and break into pieces. Stores nicely in freezer or up to one week in refrigerator.
This recipe is incredible easy, sweet and tasty. It should be served alongside some ice cream (perhaps Peppermint Ice Cream). It is adapted from Ina Garten’s with a couple tweaks. I wonder how many Ina recipes I can actually post on this blog. I am also surprised by all of the sweet recipes we have seeing as most of us are all about the savory. –ts
2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
½ bag semi-sweet chocolate chips
Pinch of salt
Ice cream, for serving
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder, salt and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the dry sifted ingredients. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Lightly mix in chocolate chips until combined.
- Pour the brownie mixture into the prepared dish and bake for about 30-40 minutes. Center will appear very under-baked, and the top will be toasted; this dessert is between a brownie and a pudding.
- Allow to cool and serve with ice cream
This is the perfect accompaniment to peppermint ice cream and the perfect ending to a festive holiday meal. And as homemade pies go, it’s not even that hard to make because you use a store-bought crust. (And spare me the Sandra-Lee-hatred as I am the captain of that club: we’ll get a homemade crust recipe up soon for you diehard traditionalists.)
So put on that apron and make your Grandma proud. Nothing says “Southern” and “special” like this old-school dessert combo.
1/4 cup flour
1/4 cup butter
1 cup sugar
2 squares unsweetened baking chocolate squares
1 tsp vanilla extract
1 unbaked pie shell
- Preheat oven to 350.
- Mix sugar, flour and eggs in a bowl.
- Melt chocolate and butter in a double boiler.
- After the chocolate and butter melt, add to the sugar mixture and mix well.
- Add vanilla. Pour into pie shell and bake for 25 to 30 minutes.
I am ashamed to say, but Nummy Num Num missed WORLD NUTELLA DAY! It was Saturday February 5th. In its late honor, I think it is only appropriate we post a Nutella recipe. I only know one: Nutella Panini. I googled recipes to check out others, and pretty much every other one was from Bobby Flay. He grills his Nutella Panini and adds bananas. Living in NYC I do not own a grill, and I try to do the opposite of whatever Bobby Flay suggests in my cooking. Naturally bananas and grilling are not part of my recipe. I serve with fresh strawberries and sprinkle powdered sugar on top, but the variations are endless i.e. peanut butter, lemon curd, butter, mascarpone cheese. – ts
2 slices of your favorite bread
- Spread Nutella on bread slices and sandwich together.
- Add butter evenly on the outside of the bread slices.
- Cook until bread is browned and crispy and the nutella mixture is oozing out the side. You can do this using a Panini press, grill, or in a skillet.
The Chef once told me he doesn’t care much for dessert unless it involves alcohol. Now that’s just good common sense. According to him this is the best bread pudding he’s ever had.
1 13x9x2 baking dish, sprayed with non-stick oil spray
1 loaf of bread torn into chunks
4 large eggs. blended
1 cup milk
2 1/2 cups of good quality white chocolate pieces, preferably Belgian or French
3/4 hazelnut syrup or Frangelico liqueur
Frozen Hazelnut Cream:
1 quart of heavy cream
1 1/2 cup hazelnut syrup
1 box of confectioners sugar
- The night before you plan to serve, make the frozen hazelnut cream.*
- Preheat oven to 350 degrees.
- In a large mixing bowl, add bread, blended eggs, milk, cream, and hazelnut syrup.
- Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes.
- Serve three scoops in a soup bowl, warmed, with a large scoop of Frozen Hazelnut Cream on top.
*In a mixer or food processor, start blending cream and sugar. Add syrup when it begins to thicken. Freeze overnight or for at least 6 hours.
1 (14-ounce) package candy-coated chocolate-covered peanuts
1 (9-ounce) package butter-flavored pretzels
5 cups toasted oat O-shaped cereal
5 cups crispy corn cereal snack mix
1 (24-ounce) package almond bark coating
- Combine first 4 ingredients in a large container. Set aside.
- Microwave almond bark coating in a microwave-safe dish at HIGH 1 minute, stirring once. Microwave at HIGH for 1 more minute; stir until coating is smooth.
- Pour melted coating over cereal mixture, stirring to combine. Spread onto wax paper, and let cool 30 minutes.
- Break apart, and store candy in an airtight container.