Texas Sheet Cake Balls

I was having a little get together to show off my new grandson and wanted to serve snacks but I didn't want to have to use silverware. My daughter's favorite cake is Texas Sheet Cake and that was her request, but that meant that forks would be necessary. Or were they? Cake balls are all the rage these days so I decided it was time for me to give them a try. The first thing was to make a Texas Sheet Cake. This is a cake that has been around forever. It's super easy to make, very moist, and chocoholics love it. Here's what you'll need:

  • 2 C flour
  • 2 C sugar
  • 1 C water
  • 1 stick butter
  • 1/2 C oil
  • 5 TBL cocoa powder
  • 1/2 C buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla

Icing

  • 1/3 cup water
  • 1/2 stick butter
  • 3 1/2 tablespoons cocoa
  • about 11 tablespoons sifted powdered sugar
  • 3/4 cup chopped nuts 
  • 3/4 cup coconut 

Frosting for balls

  • 3/4 cup unsweetened cocoa
  • 1 stick butter, softened
  • 3 - 4 tablespoons heavy cream
  • 1 teaspoon vanilla 
  • 3 cups confectioners' sugar

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    First thing is to make the cake. In a bowl, combine the flour, sugar, and a pinch of salt.  In a microwave safe bowl, heat the cocoa, butter, oil, and water until the butter is melted and whisk until well combined.

    Add this to the dry ingredients--stir well. Now add 2 eggs, beating after each addition. Dissolve 1 teaspoon baking soda in 1/2 cup buttermilk and add to batter. Add 1 teaspoon vanilla. Beat all of this well and pour in greased and floured sheet pan.  

    Bake at 350 for about 30 min.  

     

    While the cake is baking, you can make the icing.  In a sauce pan, combine  1/3 cup water. 1/2 stick butter, 3 1/2 tablespoons cocoa and heat for about 1 minute. Add about 11 tablespoons sifted powdered sugar, stirring to combine. Add 3/4 cup chopped nuts and 3/4 cup coconut and stir. The icing should be loose enough to pour onto the cake. As soon as the cake is done, pour the icing on, spreading it to cover.

     

    Once the cake has cooled, it's time to make the cake balls. In a big bowl, crumble the sheet cake. Just use your hands and break it apart until it's pretty evenly broken down into crumbs. Now you have to have something to bind the crumbs back together. How about more icing? 

    Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Now start adding the frosting to the crumbs, one big spoonful at a time.

    This is a feel thing. You want just enough frosting mixed in to hold the crumbs together to make the balls. The easiest way to figure it out is to just test it. Using my small cookie scoop, I scooped up some of the mixture and rolled it into a ball. You don't want to have to pack it for the crumbs to stick together, because you can do that without adding any frosting at all. The problem is, they will fall apart without the frosting. The frosting is the binder. 

    Now you just roll them all. I would like to be able to tell you how many this made, but the problem is that so many people were "tasting" along the way that I don't think my count would be accurate. I decide to pretty them up a bit by drizzling them with melted white chocolate chips. Then I refrigerated them to set. They were pretty and delicious. We had plenty left over so I froze them and they freeze beautifully! Great to pop in your mouth frozen or thaw and eat. 

    I used pretty skewers to serve them. I was so excited to show off my grandson that I forgot to take a picture of the final product. Sorry!

    Enjoy! 

    Lynn

    Raspberry Chocolate Truffle Tarts

    I know that's a long name, but I think that's best because it describes what these are. The chocolate is raspberry flavored and dense like a truffle. I made these one day when I realized I had forgotten to make something sweet for the happy hour I was hosting that evening. I'm a savory kind of girl, so sweets aren't always on my mind, but I knew my friends would not feel the same way about not having anything sweet. I did NOT want to go back to the grocery store, so I did a quick reconnaissance of my kitchen to see what I could come up with. I keep these phyllo cups in my freezer for just such an occasion. They are so cute and can be filled with something sweet or savory and make anything look like you went to a lot more trouble than you actually did. The baking chocolate is always in the pantry too. Here's what you'll need:

    • 8 one ounce squares of semi-sweet baking chocolate
    • 3 one ounce squares of unsweetened baking chocolate
    • 1/4 C semi-sweet chocolate chips plus a few extra to stuff the raspberries
    • 3 oz raspberry wine vinegar
    • 4 oz half and half
    • fresh raspberries

     

    Start by melting the 3 kinds of chocolate in a bowl over simmering water.  Stir until all the chocolate is melted and glossy. Add in the raspberry vinegar and stir. Initially, the chocolate will start to seize up, but just keep stirring and it will smooth out. Then add the half and half and stir until smooth.

    While the chocolate is melting, stuff each of the raspberries with a chocolate chip by putting the pointed side into the belly button of the berry. I'm not sure that is actually called the belly button, but you know what I'm talking about. 

    Once the chocolate is completely smooth, spoon some into a pastry cup, filling about 3/4 of the way. Place one of the stuffed raspberries on top, pressing it in until it is almost flush with the chocolate. Repeat until all 15 cups are filled.

    Now refrigerate them to help the chocolate to set. Before you are ready to serve, take them out of the refrigerator because they are best served at room temperature. If you have any left over, store them in the refrigerator so the raspberries will stay fresh. Aren't these cute? I served them on a rustic wood tray that my mom and dad made for me.  They were a big hit!

    I made 15 of these and had enough chocolate left over to dip 2 dozen strawberries and make 12 raspberry truffles. You could easily make 30 of the tarts if you need that many, just keep in mind that they won't last long because of the fresh raspberries.

    So, I ended up with 3 different treats all from the same base. I love it when that happens! 

    Enjoy! 

    Lynn

    Sweet and Healthy Indulgence

    Technically, this is candy. However, it is also healthy. How is that possible? Everything in it is high on the list of "good for you" foods. It's got dark chocolate, dried fruit, and raw nuts. Think of it as a kind of trail mix candy. Here's what you'll need:​

    • ​1 bag dark chocolate semi-sweet chips
    • assorted raw nuts ( I used walnuts, almonds, pistachios, cashews, pecans, and macadamias)​
    • assorted dried fruit ( I used apricots, cranberries, coconut, blueberries, and cherries)​

    Start by melting the chocolate chips in a bowl over simmering water until smooth.​

    Chop the apricots, coconut, and macadamia nuts into small pieces. ​I left all the other nuts and fruits whole. Using a tablespoon or small scoop, drop about 3/4 tablespoon of the melted chocolate onto parchment paper and smooth it into a thin disc. Press some fruit and nuts into the soft chocolate. I used 1 kind of nuts and 1 kind of fruit in each piece, but mix and match however you like them. Refrigerate to set.

    Aren't they pretty? They are like little jewel bundles. The combinations I used were:​

    • walnut and cranberry
    • pecan and apricot
    • macadamia and coconut
    • cashew and cherry
    • pistachio and blueberry

    One of these is like a little energy boost. I eat one before a workout  and it helps me make it through without any problem. You could also use it as a reward after a workout. My only suggestion would be not to indulge too much, even though you'll be tempted to do just that.​

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