myeagerhands

Posts Tagged ‘holiday

After making basic cake pops I decided to do Reindeer for our son’s December birthday, and he took them to school instead of cupcakes.  They aren’t as cute as Bakerella’s Rudolf, but I’m pretty proud of my attempt and our son loved them! 

  

We ran out of milk chocolate for dipping, and then ran out of Alphabet pretzel “E” letters, so we got creative and used “F” and “T”.  The kids had fun and the preschool friends didn’t care – they were just psyched to get a cool treat! 

   

And we made a few “fancies” for the teachers!

One of the food crafts I attempted in 2010 was Cake Pops.  I had been admiring Bakerella‘s website for a couple of years, and had her book on my wishlist, but didn’t try making them until I had a reason to make them for our son’s birthday

By Christmastime I had gotten better and decided to make Cake Balls  to use for Christmas cookie exchanges and gift-giving.  I served several hundred at a special holiday community dinner, and most of the guests were retirees.  In order to sound fancier than “cake balls” for the senior crowd, I called them “holiday truffles”.                                                           

                                                                                                                                                                                                                                                                                                                                                                             I made several varieties such as:

 Holiday Birthday Cake (basic cake pop recipe – yellow cake, mixed with storebought red frosting in a 16 oz can [for certain holidays you can find Baker’s Corner frosting in colors such as red/green/blue at Aldi], dipped in white chocolate, topped with Christmas tree sprinkles) This is what the kids like the best! Delish! 

Coconut Chocolate Cake (chocolate cake, mixed with chocolate frosting in a can, dipped in milk chocolate, rolled in coconut)

Peanut Butter White Chocolate Cake (chocolate cake, mixed with peanut butter instead of frosting, dipped in white chocolate, rolled in crushed salted peanuts) This ended up being a little dry so the next time I experimented with a mixture of icing and p.b. which turned out better.

Cream Cheese Toffee Cake (yellow cake, mixed with a tub of whipped cream cheese instead of frosting, dipped in milk chocolate, rolled in HEATH Milk Chocolate English Toffee Bits) This one was a good combo!

 

 

 

 

 

 

 

Hazelnut Chocolate Cake (yellow cake, mixed with Nutella hazelnut spread instead of frosting, dipped in milk chocolate, topped with Betty Crocker Cupcake Gems Gold Sugar) Very subtle Nutella flav – yum!

Orange Chocolate Craisin Cake (yellow cake, white frosting from a can, dipped in milk chocolate which has a little pure orange extract mixed in, topped with a Craisin dried cranberry)

Basic Cake Balls (basic cake pop recipe – yellow cake, white frosting from a can, dipped in milk chocolate, topped with colored sugar) The toothpick holes usually got covered up by the sprinkles but by the end of these batches we got a little lazy! LOL!

Aren’t they fancy? 


This is my grandmother’s antique settee.

My friend Jean brought this to a church coffee hour and everyone raved.  I’ve since made it many times, for Thanksgiving and Christmastime, cookie exchanges, church events, potlucks, neighbors and friends.  Fantastic recipe!

Preheat oven to 350° F.

Oatmeal Crust/Topping:
 
2 cups flour
1¼ cups quick cooking oatmeal
¾ cup packed brown sugar
1 cup butter (2 sticks), softened to room temperature

Cheescake Filling:
 
12 ounces cream cheese (1 1/2 bricks), softened to room temperature (I just used two 8 oz. pkgs)
½ cup granulated sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla

Cranberry Filling:

1 16-ounce can of whole berry cranberry sauce
2 teaspoons cornstarch

Crust: In a large mixing bowl stir together flour, oatmeal and brown sugar.  Using a pastry blender cut in the butter until resembles coarse crumbs. Reserve 1½ cups of the crumbs for topping.

Press remaining crumbs into greased 13 X 9 inch pan.  Bake at 350° for 15 minutes.

Filling:  Meanwhile in the same bowl beat cream cheese and sugar on medium speed until light and fluffy.  Beat in eggs, lemon juice, and vanilla. Spread over hot baked layer.  Stir together corn starch and cranberry sauce; spoon carefully over cream cheese mixture.

Topping:  Sprinkle with reserved 1 1/2 c. crumbs.  Bake 40 minutes more at 350° or until set.  Cool on rack and chill at least 3 hours.  Cut into bars.

This is a dense and hearty bar cookie, with a good balance of sweet and tart.  It’s great for the fall and winter holidays.



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