Wednesday, September 26, 2012

Oreo Truffles

1 package Oreos (15-16 oz)

1 block of cream cheese (8 oz)


Use food processor to pulverize the cookies and then add softened cream cheese. Roll this black mush into balls, and dip in melted chocolate. Get fancy if you wish and drizzle white chocolate over them. These taste awesome and like you put waaay more work and ingredients into them than you really did :-)

Strawberry Cookies (Candy?)

Makes  approx. 35 depending on size

1 large box strawberry Jello (6 oz)

1 cup chopped almonds (really any nut)

1 cup flaked coconut

3/4 cup sweetened condensed milk

Jar of red sanding sugar

Plastic strawberry stems


In a food processor, grind the nuts, then add the coconut and then the jello and milk. Shape this mushy mixture into strawberries and roll in the red sugar. Top with stem. Easy peasy and adorable!

Thursday, September 6, 2012

White Almond Sour Cream Cake with Cheesecake Mousse Filling

I made this cake for Labor Day, coloring the filling in red and blue stripes, but this cake would be wonderful for any event. Sorry, I only took a picture of the outside, not a cut piece - it's not very exciting, just a round cake, so I won't include the photo. I think this is actually meant to be a wedding cake form what I've read. I added the cheesecake filling between the layers of cake (do.not.skip.this.step. It's sooo delicious) and it turned out to be one of the best white cakes I've ever made. I read all the claims about the WASC cake, and was very underwhelmed when I tried the cake when it cooled. The next day after it sat overnight it was MUCH better and very impressive. If you're planning on making this, definitely put it in the fridge for at least 24 hours, also let it come close to room temperature before serving. Buttercream is always better soft :-)

White Almond Sour Cream Cake (found on Plain Chicken blog)

1 box white cake mix (Duncan Hines)
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
4 large egg whites

Preheat oven to 325.

Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat on medium for 2 minutes. Pour into 3 greased and floured cake pans. Fill about half way full.

Bake for about 30 minutes.

Buttercream Frosting (from the Food Network)

  • 3 cups confectioners' sugar

  • 1 cup butter

  • 1 teaspoon vanilla extract

  • 4 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Cheesecake Mousse

1 small box Jello instant cheesecake pudding mix

1 pint whipping cream

Use a hand mixer and whip until fluffy consistency - don't go too long or it will be cheesecake flavored butter.