Monday, February 14, 2011

Day of LOVE 2/14/11

Wishing everyone a Happy Valentines Day

" Love is the condition in which the happiness of another person is essential to your own. "

Friday, February 11, 2011

Be still MY HEART

** Just to let you know this is a re-post that I did a year ago **

I'm at it again with the cake pops, cake bites, cake balls. LOL! I might be caked out by the time Valentines Day rolls along. I was going to buy the peanut butter cup mold online but I went to A.C. Moore and I found the mold, and it was cheaper than the one online. I'm so happy, la la la....

I started with the Oreo truffles but I wanted to make more so I ended up making some chocolate cake, NOT from the box. I might try my Mocha Choco recipe for this and see what that would taste next time.

OK let's get started, shall we?
For the Oreo truffles you need just this 2 ingredients to make the truffles. Cream cheese and Oreo cookies, and no you can't eat the cream. You put that into the crusher as well. I'm referring to my food processor, ha ha.

Then you get this (below)
Then you mix the two together and let the magic begin. You can pretty much eat this at this point but don't, so you can play with the melted chocolates. LOL!

You can use a small ice cream scoops or use a spoon and form into an inch ball.

Like these guys. I even made a heart, and that was it. I made one, it wasn't that easy and I decided to stick with the cake balls.

You will need candy wafers or you can use the chocolate bark. I like the bark, I think they taste good and they're smoother. I used the wafers 'coz it's what I have at the moment.

Make sure you read the instruction on how to melt the wafers or it will either harden or will not work.

I kind of miss the peanut butter mold part but if you look at the picture, you kind of get the whole thing here. Pour melted chocolate into the mold and place the cake ball or the Oreo truffle, which is the one I used on this. Place in the fridge for several minutes so he bottom part won't stick when you pop them out.

This is what it looks like when it hardens up, I did the white chocolate as well.

Pretty in Red? I love how it's soooo pretty already and it's not even done yet. SERIOUSLY!!! Look below, I made it more prettier.

See, I told you. I dressed it up :-) and now it's ready for close-up.

Tadaaaaaaa!!! Now they're ready to be eaten. All those hard work has paid off and my biggest fan loved it. Hubby and kids are my biggest fan and that's why I keep baking :-) I will be taking some of these to my meeting tomorrow and hope the ladies will like them.

Aren't they pretty? Stop drooling already. LOL!

Are you just going to look at it or are you gonna go make some? Well, maybe tomorrow, it's a bit late now.

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Monday, February 7, 2011

Lemon Pudding Cake RECIPE 2/7/11

Anything lemon is welcome in my book. Specially lemon cake with pudding :-) Soooooooo yummy and it goes great with vanilla ice cream. It's best eaten when it's still warm, it makes me want some now, CRAP!

Might have to make this tomorrow to get rid of the craving. If you love lemon flavor and not so sweet, then you will love this. My mom loves lemon stuff and I will be making this again so she can have a taste.

Here's what you need:

1 box yellow cake mix
2 small box of lemon flavor instant pudding
1/3 cup sugar
2 cups cold milk
1 1/4 cups water
2 Tbsp. powdered sugar

What to do:
Pre-HEAT oven to 350ºF.

FOLLOW cake batter direction on the package; pour into 13x9-inch baking dish sprayed with flour spray (I use baker's joy it's the best thing ever).

MIX dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish (YES, that's right you pour it on top of the cake batter, the cake will actually rise and the pudding will sink down to the bottom).

BAKE for 45 to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (pudding will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers, if you have any. :-)

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Thursday, February 3, 2011

Mac and Cheese Lasagna RECIPE 2/3/11

Who would have thought? I'm not a big fan of mac and cheese but I'm a big fan of lasagna. My kids on the other hand LOVES mac and cheese. Sooooo, I'm so excited and happy when I first saw this recipe. I had to try it and see if everyone will love this concoction. To my surprise it was actually very yummy. Even my daughter who has no love for anything that has to do with spaghetti sauce said she loves it.

If you have a hard to please kids, I bet they would love this.

Here's what you need and what you have to do.


  • 1 box Macaroni & Cheese Dinner
  • 1/2 lb. ground beef
  • 2 cups spaghetti sauce
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

  1. HEAT oven to 350°F.
  2. MAKE Mac and cheese as directed on the box.
  3. MEANWHILE, brown meat in skillet; drain. Mix the spaghetti sauce in with the meat.
  4. SPOON half the mac and cheese into lightly greased 89-inch square baking dish; top with layers of half each meat sauce and shredded cheese. Repeat layers. Sprinkle with Parmesan.

5. BAKE 20 min. or until heated through.

6. LET it sit for 10 minutes and serve.

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