Truffles in time for Valentine's Day

I’m not the biggest fan of Valentine’s Day but I can’t resist a chance to make desserts!

Many thanks to Bakerella for the idea–she posted her red velvet cake balls a couple months ago and I’ve been dying to try them. The were super easy and look and taste great!


I used a strawberry boxed cake for one half and red velvet cake (made from scratch) for the other half. I mixed them up so now I have a real assortment and never know what flavor I’m biting into!  I put mine into heart-clad min-cupcake liners.  Now I just wish I had a heart-shaped box to put them in!

Red Velvet Cake Balls from Bakerella
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) I made half a red velvet cake from scratch and also half of a boxed strawberry cake
1 can cream cheese frosting (16 oz.)
assortment of chocolate bars, to melt
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. Should make 45-50.
4. Chill for several hours. You can speed this up by putting in the freezer for a few minutes.
5. Melt chocolate in microwave.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I used white, dark, and milk chocolate and colored half the white chocolate pink. To decorate, put contrasting color chocolate in ziplock back; cut a tiny hole in one bottom corner and quickly drizzle over chocolates.

In the Wabe Revamping

Some of you may have noticed there’s been a bit of a lull at In the Wabe over the last few weeks. Honestly, I have been a bit upset over the way it’s panning out–it’s turning out a lot different than my original idea. So I am going to be revamping!

There will be a few changes here, and In the Wabe is going to become a bit more of a personal blog. I’m keeping all the recipes, but I will be posting some personal entries in between the food posts. I’m hoping this will make my blog more interesting and more enjoyable for all of you!

Do you want to see how excited I am about this?
Jumping

Jumping!

These are my very first jumping photos! I realize the second photo looks a bit like I’m sitting on the back of the couch, but I swear I was mid-jump!

This is what my living room looks like without a maniac jumping on the furniture:

Broiled Tilapia Parmegiana

I loved this recipe so much that I actually made it two days in a row! It’s very easy and has a great flavor.

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It might seem a bit complicated, but I had it memorized after making it only once.  You might want to just gather up your spices in a row–once you get to the dried basil measuring will be easy.

The recipe is slightly modified from this one at Allrecipes.com

1/2 cup freshly grated Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/2 tsp. ground black pepper
1/4 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. celery salt
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
2 pounds tilapia fillets

Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, celery salt, paprika, garlic powder, and red pepper flakes. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

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I ate mine with French-cut green beans seasoned with garlic and parmesan.

Make Your Box-Mix Better!

Okay, I know I am really early for Valentine’s Day, but I loved these liners and sprinkles and was really craving cupcakes last night. Plus, I have so many liners that I can make different cupcakes (I’m thinking red velvet) closer to the holiday.

My parents gave me the great book Hello, Cupcake for Christmas (buy it on Amazon here), and since I had a box of yellow cake mix sitting around I decided to their recipe for “Perfect Cake-Mix Cupcakes.” I always speak badly of boxed mixes, but this recipe really made them better.

Box-Mix Cupcakes
1 box (18.25 oz) cake mix (vanilla, devil’s food, or yellow)
1 cup buttermilk (in place of water called for on the box)
Vegetable oil (the amount on the box)
4 eggs (in place of the number called for on the box)

Preheat oven to 350F. Line muffin cups with paper liners.

Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified on the box, using the amount of vegetable oil that is called for, and adding the eggs. Beet with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer

Fill paper liners two-thirds full. Bake 12 to 20 minutes or until toothpick inserted in middle comes out clean. Cool completely before icing.

I used a canned Pillsbury icing. I couldn’t resist the pink colors and the sprinkles that came with it!


I made mini-cucpakes as well!


With only a few changes you can fool everyone into thinking you did all the work yourself!

Perfect Fluffy Pancakes

Pancakes! Who doesn’t love pancakes? They are definitely a comfort food for me, but I usually find myself a bit tired of them after a few bites. But not these pancakes!

I have eaten these pancakes almost exclusively this week–I really can’t get enough of them. I always drizzle them in boysenberry syrup. I did eat a real meal yesterday to appease my husband, but now I’m back to eating pancakes! These are delicious and fluffy and really the perfect pancake.

The recipe is altered slightly from this one at Allrecipes.com

Makes 2-3 servings
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk
1 tsp vanilla
1 egg
3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

What is your favorite syrup? I only like maple if I have bacon on the side–the rest of the time I’m exclusive to boysenberry.

Pancakes and cats don’t go together, but I think I have decided to name my cat Leonardo da Vinci. What do you think? My family met him last week and decided it was perfect because he is so smart! I have had him for two years and have never named him, poor thing!

My husband and I are both obsessed with Leonardo da Vinci (the human), so it seems fitting!

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