Cake Pops

French Vanilla Cake
Vanilla Frosting
Coconut in Dough
Coconut Extract in Dough
Dipped in White Chocolate
Sprinkled with slivered almonds and coconut

These things are VERY VERY delicious and fun to make!!! YUM YUM YUM!!!!! My sister and nieces brought these to my mothers on 4th of July weekend - I couldn't stop eating these yummy pops! So today I made my own - big mistake! Luckily I had self control and have only eaten two, okay three, okay maybe 6!!!!!!!  I took a french vanilla cake and added vanilla frosting.  I made 24 then I added coconut, coconut extract to the dough.  These were my favorite!!!!  The cake pops are better eaten when chilled.  When chilled the chocolate on the outside will be hard, otherwise it will be soft.  See my recent posts for my CAKE POP CRAZE!!!!

My sister's cake pops! So Pretty! Chocolate with Andes mints. Others are white cake!

Yields: 38

What you need!
Cake - any flavor - bake as directed on box
1 can frosting
1 lb melting chips
Coloring Gel (or purchase colored melting chips)
Lollipop Sticks
Almond bark
Crisco - to thin chocolate

Double Boiler
Desired sprinkles - use your imagination.   I used heath bits, almonds, coconut, sprinkles, cookies and cream crunch.

Mom's Easy Onion Strings

I love my mothers onion strings! She uses a Tator Twister to make her strings!

Place onions in bag.  Add seasoning salt and onion powder - shake up - will become moist.  Then add flour until onions are covered.   Add what ever seasonings you like!

Chocolate Covered Peanut Butter Balls

I came across this recipe while fulfilling my addiction to reading food blogs!  The first thought that came to mind is make these for my friend, Joselyn, whom LOVES peanut butter.  Every time I see a recipe with the main ingredient peanut butter, I always think of her.  This was the first time that I had made peanut butter balls.  I purchased a double broiler this weekend, so I was excited to utilize it!  I doubled this recipe, not on purpose, however.  I put in a whole stick of butter, not realizing that it only called for 1/4 cup.  Thank goodness I had enough peanut butter to add to the butter.

Melt peanut butter and butter with salt.

Add powdered sugar and vanilla.

Peanut butter dough - ready for balls!
Rice Krispies in ball.

Place in fridge to chill.
White Chocolate, Sprinkles, Toffee Bits.
Joselyn's Treats!

Found recipe on Sprinkles of Parsley (you can find nice pictures on her website) (originally on Joy of Baking)
Makes: 40 peanut butter balls, depending on the size
Prep Time: 1 hour (not including setting time)

2 cups creamy peanut butter
1/4 cup butter, at room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups confectioners sugar

Chocolate Dipping Sauce
9 oz. semi sweet chocolate chips
1 TB crisco (only if chocolate is too thick)

To prepare your peanut butter balls, put your peanut butter, butter, and salt in a large heat proof bowl.  Fill a medium sauce pan with 2 inches of water.  Place your sauce pan on your stove top and heat on high until your water reaches a boil.  Then lower your heat to low/medium until it reaches a rolling simmer and place your heat proof bowl on top.  Whisk constantly until your butter is melted and your peanut butter mixture is combined.  Remove your bowl from the sauce pan and add your vanilla and confectioners sugar.  Stir until your ingredients are combined.  You will end up with a dough like consistency.  Using a 1" cookie scoop, shape your dough into balls (dough is kind of sticky - as the dough cooled, it was easier to work with.  Place in a 9x13 baking pan lined with parchment or wax paper.  When you run out of room, lay another piece of parchment paper and continue to layer your peanut butter balls until all of your dough is used up.  You can also use cookie sheets (which I did).   I added rice krispies to some of the peanut butter (Joselyn said she really liked the ones with rice krispies), and toffee bits to others.  

Place in the refrigerator overnight to harden or freeze them for later use. 

Once you're ready to use your peanut butter balls, prepare your chocolate dipping sauce. Start with filling a sauce pan with about 2 inches of water. In a large mixing bowl, combine your chocolate chips and 2 TB crisco.  Using your double boiler method, melt your chocolate.  To do this, fill a medium sauce pan with 2 inches of water, boil your water then lower the heat to low/medium until it reaches a steady simmer. Place your mixing bowl on top of the sauce pan and stir constantly until your chocolate is melted.  

Once your chocolate sauce is prepared, assemble your dipping choices.  You can use anything you want such as chopped peanuts, colored sprinkles, coconut, chocolate shavings, a drizzling of melted milk chocolate- let your imagination run wild! Once your toppings are assembled.  Take your prepared peanut butter balls and roll them in your chocolate sauce until it is completely covered.  Remove it with a toothpick and roll it around your topping until covered.  Place your peanut butter ball on a sheet of wax or parchment paper to set.  Continue these steps until all of your peanut butter balls are decorated.  Transfer them to your refrigerator for 30 minutes to harden.  Once your chocolate is set, either serve on a decorative dish or bowl, or give as a holiday gift by placing 8 peanut butter balls in a plastic bag and finish with a decorative ribbon.