Tag Archives: Food processor

Cake Pops

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I have no idea why I am so late to the cake pop scene.

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These things are genius. They are truly the poster child of food blogging. It is what I see as the food blogger dream.

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Cake pops are what made bakerella, bakerella.

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Without a doubt, she truly deserves every piece of fame and glory she has gotten in response to her creations. Cake pops are something that are indescribable to someone who has never made/tasted them.

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The best way I can describe them is as the easiest, most delicious truffle to make and enjoy.

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They’re truly brilliant. They’re taste and ease are incredible, not to mention how adorable you can make them.

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In light of the Christmas and Holiday season, I decided to make mine using Christmas colors, and make a few resembling the most adorable reindeer in the history of ever. I’m just saying…they’re freakishly cute.

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So if you haven’t made cake pops yet, get on that. Pronto!

Cake Pops

(Makes about 15 cake pops)

1 8-inch round, baked cake (any flavor)

about 1/2 cup frosting (any flavor)

about 2 cups chocolate, semi-sweet, dark, milk, white, or colored chocolate will all work (for any of the non-colored chocolates, add about a teaspoon of margarine or butter when melting)

  1. Crumble up your baked cake. I used my hands, some people like to use their food processor or stand mixer. Next mix in your frosting. Again, I used my hands but this is where the food processor may come in handy if you don’t like getting messy. Mix in the frosting until fully incorporated and the mixture feels like dough and can be formed into balls.
  2. Using a cookie scoop, ice cream scoop, melon baller, or your hands, form the cake-frosting mixture into individual balls in desired sized. I made mine about 1-1/2 inch balls. Place on baking sheet and place in freezer for about an hour.
  3. Dip popsicle sticks in melted chocolate, stick dipped stick into cold cake ball. Repeat with all cake balls. Place back in freezer for chocolate to set (about 15 minutes). Meanwhile, melt your dipping chocolates and prepare your decorations.
  4. Take cake balls out of freezer and do any final perfecting to your cake balls to make them perfectly round, or whatever shape you want them. Dip cake balls into melted chocolate and immediately add sprinkles/other decorations immediately. If you forget to add your decorations immediately, you can always just add more melted chocolate onto your cake pops later and add the sprinkles/other decorations on the new wet chocolate.
  5. Place cake balls in fridge for chocolate to set, about 30 minutes. Enjoy!

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Random Fact of the Day: In its ancient form, the carrot was purple, not orange.

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White Chocolate Cookies N’ Cream Peanut Butter

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CAUTION!!

If you make this, it may cause severe damage to face due to attempted face-planting into jar/bowl.

I was in a pinch last night and had to have something ready to post for today, so I needed to come up with something super speedy and obviously yummy. Enter: White Chocolate Cookies and Cream Peanut Butter.

Yeah. Things just got real around here.

Anyways, since making your own peanut butter is one of the world’s easiest things to do (as long as your good at pressing buttons, specifically on food processors) and Oreos/Joe Joe’s are delicious and white chocolate is like the cherry on top, you should make this. That is all. Happy weekend!

White Chocolate Cookies N’ Cream Peanut Butter

2 cups peanuts

about 2 oz. white chocolate, melted

5 Oreos or Trader Joe’s Joe-Joe’s (I used the Joe Joe’s with the chocolate creme filling), Smashed

  1. Process peanuts in food processor for about 4-5 minutes or until smooth and creamy. There will be a slight grittiness to it due to using peanuts and all the natural business going on.
  2. Add melted white chocolate and blend for about another 30 seconds or until well blended. Stir in the crushed Oreos or Joe-Joes’s by hand. Store in air-tight container or jar. If you like a firmer peanut butter, keep in fridge. For a creamier, smoother peanut butter, keep in pantry. Enjoy!

Random Fact of the Day: Every human spent about half an hour as a single cell.

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One Ingredient Creamy Dreamy Ice Cream

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This is absolutely, incredibly, insanely awesome.

This is ice cream, but not really ice CREAM. It’s frozen banana if you wanna get all technical on me here. But this is a great alternative for someone who is lactose-intolerant or just wants to watch their waistline. I saw this on interest a while ago, but was a bit skeptical.

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This treat is really easy and super healthy. All you have to do it chop up a banana, freeze it, grind it all up for a couple minutes in the food processor until it gets creamy and dreamy. Then mix in what you like, I used chocolate chips because chocolate rocks my socks. Finally, take a spoon and stuff your face!  You’re welcome :)

P.S. There is a slight banana taste. If you are really anti-banana, you can drown it out pretty well by adding chocolate chips or peanut butter or any other add-in.

One-Ingredient Ice Cream

1 banana

any other add-ins like chocolate chips, graham crackers, peanut butter, Oreos, nuts, etc.

  1. Slice banana into small chunks or disks and freeze in freezer until frozen solid.
  2. Place frozen banana pieces in food processor and process until smooth (about 2ish minutes). You may need to scrape down the sides every so often. If using peanut butter, process it in until fully incorporated.
  3. Stir in by hand any additional add-ins and enjoy!! :-)
Random Fact of the Day: Any free-moving liquid will form itself into a sphere in outer space because of its surface tension

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Dry Roasted Honey Peanut Butter

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Some people may be thinking, “who in their right mind would make their own peanut butter?!”. Yes, I know the that Skippy sure has a good thing going for themselves. I’m a huge fan…BUT let’s face it, everything tastes better when you have made it. Am I right?!

Another thing about homemade peanut butter is that it is just about the easiest thing to make in the entire world. Two ingredients here. Peanuts and honey. That’s it. One step: Blend in food processor. Seriously, a caveman could make this. My dad, the king of the grill and microwave could make this.

I MADE this! Made peanut butter, weird, yes, just do it. Making your own nut butter is so easy and totally worth it, so get off your booty and make some now!! Perfect on toast, with celery or apples, in cookies, in smoothies, on sandwiches, on a spoon, you name it!

Dry Roasted Honey Peanut Butter

16 oz. dry roasted peanuts (or any other type of peanut to make any type of peanut butter)

3 Tablespoons honey

  1. Blend peanuts and honey in food processor until very smooth and creamy. Store in an airtight container. Keep in fridge and enjoy!

Talk about an easy recipe!!

Random Fact of the Day: The foot is the most common body part bitten by insects.

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Homemade Cookie Butter

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For those of you who have not yet experienced Biscoff Spread or  Speculoos Cookie Butter from Trader Joe’s, my heart aches for you. That stuff is seriously AH-mazing. Capital AH.

Now if you have tried the stuff before, you know what I’m talking about. It’s just plain good. I have attempted to make my very own recreation of cookie butter. It’s definitely not the exact same taste, and not exactly the same texture but it’s the same concept!

I love this stuff. This is MY cookie butter. My very own version that suits my very own needs. But I thought I’d be nice and share. :) So here you go. This concoction is awesome with anything and everything. Even healthy things *gasp*, like apples! Go off and make your own cookie butter!!

Homemade Cookie Butter

(makes about 1 cup)

2 packages (18 total sheets of crackers) Graham Crackers

1 Tablespoon plus 2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 Tablespoon brown sugar

1 Tablespoon molasses

2 Tablespoons coconut oil (any other type of oil will work as well)

3/4 cup-1 cup water

  1. Place graham crackers in food processor and process until they become very fine crumbs.
  2. Keep processor running and add in cinnamon, nutmeg, and brown sugar through top spout. Add in molasses and coconut oil through top spout.
  3. Gradually add in water until cookie butter has achieved desired creaminess. It is best to add in about 1/2 cup, lift the lid and then see where you are at and how much more water you want to add in from there. This is also a good time to taste test and see if you want to add in more spices. I store my cookie butter in an air tight container in the fridge. It should be fine in the pantry, but I have not tried it.

Random Fact of the Day: The first man to survive going over Niagara Falls later died from slipping on an orange peel.

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