When the weather looks like this…
Besides laundry, hot cocoa making, floor mopping, fire tending, bed making, and breakfast/lunch/dinner making, of course. Of course.
Once all that stuff was done, this mom was ready to bake! I mentioned my industrial baking sheet addiction yesterday but may or may not have forgotten to include my new baking fettish, as well.
It’s bad. Really bad. Especially since I made that resolution.
You know the one.
Baking + that resolution = recipe for disaster.
Nevertheless, yesterday, when the snow was blowing and the wind was howling, I sent Big Daddy and the Diva out to play so I could, um, “do some laundry” or “make the bed” or “mop the floor”. All I really wanted to do was turn on the T.V to what I wanted to watch and bake.
“History Channel be danged! Disney Channel be gone! I’m going to bake, and you’re not invited!” I shouted. Then, realizing that I had personified television stations and was having a one-sided conversation with them, I looked around to see who else had noticed and, finding no one, commenced to baking.
Awhile back, I found these little beauties:
Balls of cake-y goodness enrobed in chocolate. How could you go wrong? Bakerella’s version: red velvet cake with chocolate coating. I made these. They’re good. Really good. However, I immediately wondered, How can I make these more chocolate-y? (My family needs chocolate, dadgummit!) What if I coated them in the white coating I see at the grocery store?
So you know what had to happen.
I apologize in advance for teaching you how to make these. Your life will never be the same. You’re ruined forevermore.
The worst part? You probably have most of what you need in your pantry right now.
First, and most importantly, I needed to answer the question, “How can I possibly pump more chocolate into my family’s veins?”
It’s rhetorical, of course.
I baked a 9×13″ chocolate cake from a mix and gathered up a regular-sized can of chocolate frosting (what was on sale…y’all know me) and a package of chocolate almond bark. They sell it where they sell the chocolate chips at my Wal-Mart. If my Wal-Mart has it, I know yours does.
Then, I needed to answer my question about the white coating, so I baked a white, 9×13″ cake and gathered up a can of white frosting and white almond bark.
Now, wash your hands. They’ll get messy again, but washing them will keep the stuff from sticking to them further.
Next, using a teaspoon, gather up about this much mix and roll into a ball.
If, about halfway through rolling these, your hands start to get sticky, wash them and get right back into the game. Place these into the fridge for a few hours until they are thoroughly chilled. You can freeze them or, if your weather is like mine, just set them outside.
Oh, and the chocolate ones? I did those, too.
After I had done a few, I went wild. I coated chocolate cake in white coating and vice versa. When I coated chocolate cake in white coating, I striped the white coating with chocolate on top so that potential eaters knew there was chocolate cake inside. Vice versa, too.
LET THEM EAT CAKE…balls!
Update 1-11-10: I’m thinking strawberry cake and strawberry icing with chocolate coating for Valentine’s Day. You know, chocolate-covered strawberries and all…that’s just me, though.
Go visit Bakerella.