Tag: chocolate

Valentine’s Day Cake Balls

Happy Valentine’s Day! My daughter is having a Valentine’s Day party in school today, so I just wanted to share these cake pops adapted from my skinny cake pop recipe[1] I did a few months back to bring to her class.

I love how you can come up with hundreds of different ideas with this Nordic Ware Cake Pop Pan[2] I purchased at Target. I highly recommend buying 2 pans if you plan on making these to speed this up.

I simply took my recipe and used colored candy melts in place of the white, with heart sprinkles. So cute!

Valentine’s Day Cake Balls
gordon-ramsay-recipe.com
Servings: 48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium: 68 mg

Ingredients:

  • 16.5 oz package yellow cake mix(or flavor of your choice)
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Wilton colored candy melts (20 oz used total, calculated in n.i)*
  • sprinkles
  • mini cupcake liners

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18
minutes (I rotated the pan after 10 minutes to be sure they baked
evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the white chocolate melts in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake
pops into the chocolate, let the excess drip off then place into the cupcake liners. Top with sprinkles and drizzle with chocolate if desired.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional
info. Although the recipe calls for 48 oz of chocolate, not all of it
will be used, but you will still need to buy extra so you have enough to
coat the cake balls. I calculated 0.4 oz of chocolate on each cake
ball.

References

  1. ^ skinny cake pop recipe (www.gordon-ramsay-recipe.com)
  2. ^ Nordic Ware Cake Pop Pan (www.target.com)

Skinny Cake Pops

Cake pops made lighter by using a box cake mix, egg whites and fat free Greek yogurt – no oil, no butter required!

Today is my daughter Madison’s 3rd birthday!

She is having a little birthday party in school and I was asked to bring something that wasn’t too messy, so I thought cake pops would be perfect! But then I remembered lollipop sticks and 3 yr olds aren’t such a great idea, so after thumbing though the Bakerella Cake Pops book for ideas we decided on cake balls that look like little cupcakes.

Cake pops are all the rave thanks to the very talented Bakerella[1], but using the traditional method of crumbling the cake with frosting adds a lot of calories to each pop. The only way to make them lighter is by using a cake pop pan, rather than the original method; it’s quicker and easier too! I tested out my lighter cake box recipe to see how they would turn out, and it worked like a charm!

I played around with a few cake pop pans and machines out there and realized they are not all created equal. After testing out a bunch of them, I had huge success with the Nordicware cake pop pan[2], which is only about $16 at Target.

So today, in honor of my daughter’s birthday I am giving away the Nordicware Cake Pop Pan, and Bakerella’s Cake Pop Book on Skinny Bits[3] (courtesy of Target). Giveaway ends Wednesday evening, so hurry!

Now be warned, these are FAR lighter than traditional cake pops, but they are dipped in chocolate, which will add up if you eat a lot, so you’ll still need some self control! Dark chocolate, of course is the healthiest option, but for color purposes today I went with white chocolate. Candy melts (available at Michael’s) were used for my daughter’s cake balls.

Skinny Cake Pops
gordon-ramsay-recipe.com
Servings: 48 • Size: 1 cake pop • Old Points: 2 pts • Points+: 3 pt
Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g
Sodium: 68 mg

Ingredients:

  • 16.5 oz package yellow cake mix
  • 6 oz plain fat-free Greek yogurt (Chobani)
  • 1 cup water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray
  • 48 oz Baker’s white chocolate (20 oz calculated in n.i)*
  • sprinkles (optional)
  • 48-50 lollipop sticks
  • styrofoam block

Directions:

Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.


Pipe the batter into the prepared cake pop pan and bake about 18 minutes (I rotated the pan after 10 minutes to be sure they baked evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, then add sprinkles on top if using.

Makes 48-50 balls.

*I weighed the chocolate on each ball to calculate the nutritional info. Although the recipe calls for 48 oz of chocolate, not all of it will be used, but you will still need to buy extra so you have enough to coat the cake balls. I calculated 0.4 oz of chocolate on each cake ball.

References

  1. ^ Bakerella (www.bakerella.com)
  2. ^ Nordicware cake pop pan (www.target.com)
  3. ^ Skinny Bits (www.skinny-bits.com)

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed ? Winner Announced**

Marbled Chocolate Banana Bread AND a Giveaway **Giveaway Closed – Winner Announced**

by Pam on November 1, 2012

I had very ripe bananas to use up so I went in search of a fun new banana bread recipe to try out.  I adapted a recipe from Alida’s Kitchen[1] that looked too incredible to resist.  It made my house smell incredible while it baked and it turned out moist, beautiful, and so delicious.  My kids thought it was the BEST banana bread ever & gobbled up the whole loaf within two days.

Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth.  Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended.  Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted.  Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter.  Swirl batters together using a knife.  Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean.  Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve.  Enjoy.

GIVEAWAY – **Giveaway Closed – Winner Announced**

       

Spicy Aprons[2] is giving one of my readers an apron of their choice (valued at $29.99).  These aprons are beautiful, really well made, and would be the perfect gift for anyone.   Make sure you check out the Spicy Apron’s Etsy page[3] to see all of the aprons. All you have to do to enter this giveaway is comment on this post and tell me which apron from her site is your favorite. GOOD LUCK!!!

Bonus Entries:

The giveaway is open until Sunday, November 4, 2012 @ 7:30 p.m. This giveaway is only open to USA  and Canada residents. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Spicy Aprons.

If you want to purchase an apron, my readers will receive free shipping if you mention the coupon code free4u when ordering

Print[4]



Marbled Chocolate Banana Bread




Yield: 8-10

Prep Time: 15 min.

Cook Time: 70-75 min.

Total Time: 90 min.



Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups mashed ripe banana (3 bananas)
2 eggs
1/3 cup low fat buttermilk
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Cooking spray
Additional chocolate chips, for topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.

Combine the flours, baking soda, and salt together in a small bowl.

In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth. Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it’s not completely melted).

Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Alida’s Kitchen

References

  1. ^ Alida’s Kitchen (www.alidaskitchen.com)
  2. ^ Spicy Aprons (www.etsy.com)
  3. ^ Spicy Apron’s Etsy page (www.etsy.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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