Watermelon Fruit Cake!!!

A "cake" made out of watermelon and decorated with other fruit is a great alternative or addition to a regular cake. Not to mention that it is a show stopper!!! This watermelon cake was definitely the hit of the party and a great conversation starter as the centerpiece.

             

For the watermelon base, I chopped off the two ends of the watermelon and then carved off the rind.

I bought a heart shaped cookie cutter and used it to stamp out hearts in pineapple and cantaloupe.

Halloween cake pops!

I've seen cake pops pop up all over the place!! (excuse the pun) so I thought I'd make some fun eyeball, ghost, and Frankenstein ones for Halloween.

Ingredients

1 box of red velvet cake mix + eggs/oil/water according to box
3/4 tub of cream cheese cake frosting
Candy melts (I used Wilton's)
Vegetable shortening
Lollipop sticks
Decorations (Sprinkles, chocolate chips)

1. Bake cake mix according to instructions on package and let the cake cool completely.
2. Transfer the cooled cake to a bowl and crumble.
3. Add 3/4 tub of the cream cheese cake frosting
4. Form the cake into balls (not too big otherwise it will be too heavy for the lollipop stick!)
5. Melt the Wilton melts. I did this by putting them in a bowl resting over a pot of boiling water.
6. When the chocolate is melted, it will still be thick. To thin the chocolate, add small amounts of vegetable shortening, mixing between additions, until the chocolate is smooth. (For a 14 oz package of melts, you will need a total of 1 to 2 tablespoons shortening).
7. Dip a lollipop stick in the chocolate and then stick in the cake ball (chocolate will help hold it in place)
8. Dip the cake pop in the chocolate to coat
9. Decorate!

I found that it helped to freeze the cake balls in the freezer for about 20 minutes on a sheet pan before putting them on the lollipop stick. This way the cake didn't crumble in the chocolate while coating.

Lolly Cake

This recipe is from New Zealand but I've modified it for ingredients that can be found in the US. In New Zealand, instead of "candy," we said "lollies." So this is kind of a candy cake. And it's not actually a cake ...



Ingredients:

7 TBS melted butter
2/3 cup of sweetened condensed milk
1 box crushed Nabisco Nilla Wafers
2/3 cup mini marshmellows
1/3 cup of chopped gummy snacks
Chopped coconut


First thing you need to do is put the Nabisco Nilla Wafers in a food processor. They should be crushed finely.

Then just dump in all the rest of the ingredients. You can add more sweetened condensed milk if the log seems to be falling apart. Form the log shape and roll it in coconut. Wrap in tin foil. Then let it sit in the fridge for a couple hours. When it is chilled it can be sliced and served!

Vanishing Chocolate Chip Oatmeal Cookies

These cookies are an all-time favorite. They taste sooo good and for some reason, just because they have oatmeal in them, I don't feel as guilty reaching to eat more :) The recipe is a Quaker recipe that I got from the lid of the Quaker Oats container.

You will need:
1 cup margarine or butter, softened (not melted)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup chocolate chips (or raisins if you prefer)

1. Preheat oven to 350 degrees
2. Mix together margarine, sugar, eggs, and vanilla
3. In a separate bowl, mix flour, baking soda, cinnamon, and salt
4. Combine the wet and dry ingredients and mix. Then slowly stir in the Oats and add the chocolate chips.
5. Grease cookie sheets (this recipe makes two dozen)
6. Drop batter in big spoonfuls on cookie sheet and bake for 10-12 minutes or until you notice a golden ring around the cookies.



Do not overbake these cookies, they won't look ready when you take them out.
Yummmmmmm

Black Bottom Cupcakes

Looking for a new way to make chocolate cupcakes? These cupcakes have a little treat hidden inside ... cheesecake! They're so easy to make and taste best after they've been chilled in the fridge.

You will need:

1 box of devil's food cake mix plus eggs/oil/water as directed on box

Filling:
8 oz. cream cheese
1/3 cup sugar
1 egg
1 cup miniature semisweet chocolate chips

*** The picture above shows that I used double the amount of filling. I personally like to double the amount so I get more cheesecake in my cupcake!

Line cupcake tins with paper cupcake holders. Fill each about halfway with the devil's food cake batter. Then scoop about a spoonfull of the filling and plop it onto the center of each cupcake. Bake in preheated 350 degree oven for 20-25 minutes.

You know the cupcakes are ready when they are springy to the touch of a finger. Sprinkling powdered sugar on the top after they have cooled adds a nice visual effect :)

I chose to put pink vanilla frosting with sprinkles on my cupcakes this time. Laura and I made them for my friend Michelle's birthday!