This is how my Wednesday started: I was deep in thought during my morning
Deep in thoughts filled of cookies and Valentine’s day. (Wouldn’t the world would be a little more peaceful if more people shared my thoughts!?)
Turtle Cheesecake = creamy, smooth, chocolatey, caramely goodness.
Turtle Cheecake in a shot glass = see ‘turtle cheesecake’ + New Year’s party(!?) + a totally fun way to serve cheescake.
It also meant, me, stocking up on shot glasses. The store clerk probably thought I was ready for a boozy night of fun. But in reality…she had no idea.
A lot of times I am asked, “What is the difference between CandiQuik and almond bark, candy melts, wafers, etc.?”.
Well, a lot! Truly. Candiquik is naturally flavored with all natural ingredients for one. Dos, Candiquik uses very fine sugar particles – this will come out in the taste. It will not give you that grainy texture, if you know what I’m talking about. Candiquik also uses more milk products & more cocoas – which also becomes very apparent in the taste. It tastes good…not like wax or something similar. It also comes packaged in this nice little tray; simply remove the overwrap and melt. Forget cleaning melted chocolate out of a bowl!
*Okay, I’m done*.
If you like cranberries and orange, you will love this recipe – if you can even call it that.
It’s so easy to pull together and can literally be made in 15 minutes…that’s including prep time!
Tipi, tepee, or teepee?
According to Wiki, they’re all correct. I prefer the latter.
Anyways, a while back I received a package from My Little Cupcake.
You may remember when I showed off one of the four molds with these Cupcake Cake Pops!?
The verdict? Love.
Not to mention all their other varieties…plus, rumor has it they have a snowman mold!! I want!
You can find more information on where to purchase the molds through their website, here!
The nice thing about these…well, a couple things.
One – the cake ball mixture doesn’t stick. (Assuming you’re using cake, you could also use crushed oreos + cream cheese! Or fudge!? You get the point.)
Two – uniform cake balls – same size/shape, every time!
Trust me…this is a huge help.
Teepee Cake Bites
you will need:
1 My Little Cupcake Cone Mold (purchase here)
2 (16 oz) packages Vanilla CandiQuik Coating
2 Tablespoons creamy peanut butter
assorted sprinkles (triangles, leaves, etc.)
Americolor Gourmet Writers (can be purchased on Amazon.com)
Long grain rice (I used wild rice)
Tips for using mold:
Grab a healthy handful of cake ball mixture and roughly form it into a nice big blob. This creates a smooth surface when being used with the mold.
You want to stuff the mold plum full so that you get a nice evenly shaped cake bite.
Then squeeeeeze shut. You want to squeeze hard and completely shut so that all of the excess cake mixture is forced out of the mold. This ensures you aren’t left with a “rim” of excess cake around the cake pop.
To decorate the teepees I used wild rice, triangle-shaped sprinkles, fall-colored leaves, and star shaped sprinkles. I added more detail with the edible markers. The only brand that I have found to write on candy coating has been Americolor’s Gourmet writers. I purchased mine on Amazon.com.
I pinched a tiny amount of cake off the top, forming a slightly flat top, making it easier to press the wild rice on later.
After you’ve melted the Vanilla Candiquik, stir in a tablespoon or so of creamy peanut butter. This gives it that light tan color.
To dip the teepees…I poured my CandiQuik in a deep cup. A classy red solo cup works, too.
Insert a toothpick (about halfway) into the top of the teepee. Quickly immerge in the CandiQuik and pull straight out, letting the excess coating drip off; place on wax or parchment paper to set.
Press rice onto the top of the cake bites.
Immediately decorate with assorted sprinkles. If the coating dries before you get all your sprinkles on (this totally happened to me), simply use a toothpick and a dab of CandiQuik to attach any remaining sprinkles.
Once the coating has completely set, use the edible markers to add more designs.
Have fun with these!
First things first. 13 Halloween Recipes…a roundup of fairly easy Halloween Treats. Thank goodness, Halloween is a week away afterall!
I would have normally been bombarding you with blog posts several times a week.
But, I had to make an appearance on live television (scary!).
Ok, I’m done with my buts. There are no excuses.
I’ll make up for my lack of posts right now (and kill 13 birds with one stone).
You could totally pull most (if not all) of these treats together last minute for a classroom handout, Halloween party, gift basket, or you name it!
Just wondering…do you live in or near the Twin Cities? If so…you will see THESE treats featured on TELEVISION fairly soon.
To be more specific, I will be making these on t.v. very soon.
As in today (October 19th) at 3 p.m. CST!
Along with John and Elizabeth from Twin Cities Live…
It’s just live t.v. afterall…
Until I slip, fall and spill Candiquik everywhere, or say something that sounds completely idiotic.
Hey, you think about these things when you’re going to be on t.v. I do anyways.
So in the case that I run off the set before these get made…I thought I would share them here first, Eyeball Cake Balls!
Just kidding. I’m completely confident that everything will go smooth. Kinda. Sorta.
Wish me luck & I’ll be posting the link to the Twin Cities Live episode soon so you can all see!
In the mean time…spooky treats.
(yields approx. 40 cake balls)
1 box cake mix (plus ingredients required for cake)
8 oz. cake frosting
2 (16 oz.) packages Vanilla CANDIQUIK Coating
Life Savers Gummy Savers
Mini M&M candies
Red cake writing icing
1. Prepare and bake cake mix as directed on box; cool completely.
2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
3. Roll mixture into 1″ sized balls. Chill for approximately 1-2 hours in the refrigerator.
4. Melt CANDIQUIK according to directions on package.
5. Dip cake balls in CANDIQUIK and place on wax paper. Before dry, press 1 gummy saver candy in the center of each cake ball. Place a mini M&M in the middle of the gummy saver.
6. Once completely set, use cake writing icing to pipe red lines on the sides of the cake ball.
TIP: If cake bites become too soft or are not holding their shape while being dipped, place back in the refrigerator for 20-30 minutes.
Linked to: Mrs. Happy Homemaker, Crazy for Crust, DJ’s Sugar Shack, Printabelle, Gooseberry Patch, Something Swanky, Chocolate, Chocolate & More, Weekend Potluck @ Life as a Lofthouse, Foodie Friends Friday, Sweet Bella Roos
Nothing too complicated today. You don’t even have to turn on your oven.
Just something cute
Something pleasing to the palate
Yet something easy
And perfect for Halloween!
Waffle cone or sugar cone?
I’ll admit, I’m not typically a waffle cone girl, the sugar cones are just way better.
…until you bring chocolate into the picture. These are now totally edible. Sorry sugar cones, you have been replaced. And then when you add chopped pecans, *sigh*.
I love ice cream and it deserves to be held in a cone like such.
These would be perfect for your next ice cream social, birthday party, friday night dessert, or just a fun treat to make with the kids.
you will need:
Assorted sprinkles, chopped nuts, crushed Oreos(!!??), etc.
oh yeah, and ice cream.
Melt coating according to the package directions.
Hold the end of the cone and dip the top 2-3″ in the chocolate or vanilla CandiQuik. I found this easiest if I just rolled and rotated the top of the cone directly in the tray of CandiQuik.
Allow the excess coating to drip back into the tray; waiting about 30 seconds to add jimmies, chopped nuts, etc.
Set on wax paper to dry completely.
Now…let’s take this relationship to the next level. We are just minutes away from drumsticks, dipped cones, or whatever you would like to call them.
Fill your cone with a heaping scoop of ice cream on top and place in the freezer for 10 minutes.
You want the ice cream to be veryyy cold because you are about to dunk it in melted chocolate.
Transfer your CandiQuik into a deep mug, cup, or bowl.
Holding the end of your ice cream cone, quickly dip the ice cream in the coating. It will harden almost immediately so just dip (fast!) and place back in the freezer until ready to devour.
Unfortunately I did not take any photos of this process. I would have ended up with a giant scoop of ice cream in the chocolate versus the cone.
Now, as you can tell, I’ve got a hot mess happening – so this photo session has to end, darn.