Do you remember 2010′s “CINCO WAYS TO CELEBRATE THE MONTH DE MAYO”?
Probably not. I think the only person reading a year ago was my mother. Ha.
But that’s beside the point. As of 2011, my blog has been up for just over a year!
I want to thank everyone
who stops by
for a few minutes in their day
to read about my sugar addiction!
Today I bring you the second annual
Cinco ways de 2011:
Jalapeño Cake Bites
and Fiesta Peppers!
First things first – Cake!
I found out that the real-deal, a.k.a. jalapeños dipped in vanilla candiquik, were only for a select few - maybe you!? If so, we’ll discuss that soon, real soon.
Jalapeño Cake Bites
you will need:
2 packages (16oz) Vanilla CANDIQUIK Coating
Green food coloring (oil or powder based only!)
1 box cake mix (any flavor, plus ingredients for cake mix)
1 container (16 oz.) cream cheese frosting
1 bag pretzels (tiny twists or sticks)
1. Prepare and bake cake mix as directed on box.
2. Crumble cake into a large bowl. Mix thoroughly with frosting (it may be easier to use fingers to mix together).
3. Chill for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
4. Roll cake mixture into medium sized ovals; shaping into a pepper, place on wax lined baking sheet.
5. Melt Vanilla CANDIQUIK® Candy Coating in Melt and Make Microwaveable Tray™ according to the directions on the package. Add green food coloring to CANDIQUIK® (must be oil or powder based) until desired color is established.
6. With a spoon, dip cake bites in melted CANDIQUIK®, coating completely. Let excess CANDIQUIK® drip off and return to the wax lined baking sheet. While coating is still wet, press and hold a pretzel piece (3/4” long) on the end of the cake bite as a stem.
TIP: If cake balls start to stick or get gooey when dipping, place the remaining cake balls in the freezer or refrigerator for an additional 20-30 minutes or until firm.
(& fill it with Jalopeño Cake Bites??? Ok, that might be pushing it.)
Dessert? In a taco shell. Yes, please.
Chocolate Fruit Tacos
1 package Chocolate CANDIQUIK
12 taco shells (or you can make your own by frying flour tortillas and sprinkling with cinnamon sugar! Well worth it!)
*To make with flour tortillas, heat oil in a large frying pan, place 1 flour tortilla in oil. With tongs, fold the tortilla in half to form a taco shape - hold in place for 45 seconds on each side (sprinkle with cinnamon sugar!)
1 package fresh strawberries, sliced
3 bananas, sliced
Melt CANDIQUIK according to package directions.
Dip shells in chocolate coating, set on wax paper to dry.
Mix sliced fruit together in a medium bowl.
Drizzle remaining chocolate over the fruit mixture in the shells, and top with whipped cream!
You will need: 1 package vanilla CANDIQUIK®, 24 round sugar (or your choice) cookies, 24 fresh raspberries, and decorative icing and sprinkles.
Melt Vanilla CANDIQUIK according to directions on package.
Dip raspberries in vanilla CANDIQUIK; set on wax paper to dry (if using sprinkles - do so before the coating is dry)
Dip cookies in vanilla coating, and before they dry place the raspberry on top.
Decorate with sprinkles and icing! Enjoy.
Fiery Fiesta Peppers!
For my spicy amigos! Even if you are not interested in eating them, use these for presentation, a centerpiece…be creative!
Melt 1 package of Vanilla CANDIQUIK
Dip 3/4 of the jalapeno pepper in CANDIQUIK, place on wax paper.
Sprinkle with red sugar crystals before the coating is set. Allow to dry!