White Chocolate Peanut Butter Funfetti Cake Balls

I’ve got probs.

First of all, I haven’t jumped on the pumpkin bandwagon and I’m still making summery, Funfetti-colored cake balls. I have already had: pumpkin ice cream, pumpkin coffee creamer, Starbucks pumpkin latte, store-bought pumpkin muffins, and pumpkin tea, but I have yet to bake pumpkin-flavored food.  (Actually, I did, but I forgot to take pictures so it doesn’t count.)

Second of all, I may have overdone it here with the triple flavor combo, but it worked.

So, yeah, I’ve got probs, but it’s okay because I made you cake balls.

These are just like regular cake balls, but instead of frosting, you use melted white chocolate and peanut butter.  Yum, yum, yum.

 White Chocolate Peanut Butter Funfetti Cake Balls

Ingredients

• 1 pre-made cake (Use a box mix or your own recipe)
• 1 cup smooth peanut butter, melted  (Preferably Peanut Butter & Co Peanut Butter!)
• 1 cup white chocolate chips, melted
• 1 (3 ounce) bar chocolate flavored almond bark

Directions

1. Crumble your pre-made cake in a bowl.
2. Mix in melted peanut butter and white chocolate.
3. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
4. Use a small scoop to form balls of the chocolate cake mixture.
5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Pumpkin/Nut Butters

 

I got a food processor the other day and I’m completely obsessed with it.

Every time I go to Walmart, I check out Sahale’s Snacks to see what kind of nuts I can use to make a new nut butter.  The bags that they come in are the perfect size for making a “batch” and they seriously make the bessstt nut butter! So far I’ve only used the almonds with honey and sea salt and cashews with pomegranate and vanilla but they are both delicious and sweet.  These aren’t Sahale, but I’ve also used vanilla powdered almonds and, of course, regular peanuts.  Pretty much whatever I can get my hands on, I try and put in the food processor.  I’ve even put some raisins and dried apples in there… don’t do that.

Speaking of obsessions, I also went through a pumpkin butter obsession.  I have probably gone through 5 cans of pumpkin just making pumpkin butter the past 2 months.  It’s good on everything, like chocolate.  It’s really easy to make, too. Join me in my obsession and make these!

Pumpkin Butter

1 (29 ounce) can pumpkin puree
3/4 cup water (or apple juice)
2 1/2 tsp pumpkin pie spice
1 cup sugar
1/3 cup brown sugar
1 tablespoon ground cinnamon

1. Combine pumpkin, water (or apple juice), spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

Nut Butter

1 bag Sahale nuts, or 1/2 cup – 1 cup nut of your choice

1. Process in food processor about 7 minutes, or until spreadable.
2. Store in airtight container.

Pumpkin/Nut Butters

 

I got a food processor the other day and I’m completely obsessed with it.

Every time I go to Walmart, I check out Sahale’s Snacks to see what kind of nuts I can use to make a new nut butter.  The bags that they come in are the perfect size for making a “batch” and they seriously make the bessstt nut butter! So far I’ve only used the almonds with honey and sea salt and cashews with pomegranate and vanilla but they are both delicious and sweet.  These aren’t Sahale, but I’ve also used vanilla powdered almonds and, of course, regular peanuts.  Pretty much whatever I can get my hands on, I try and put in the food processor.  I’ve even put some raisins and dried apples in there… don’t do that.

Speaking of obsessions, I also went through a pumpkin butter obsession.  I have probably gone through 5 cans of pumpkin just making pumpkin butter the past 2 months.  It’s good on everything, like chocolate.  It’s really easy to make, too. Join me in my obsession and make these!

Pumpkin Butter

1 (29 ounce) can pumpkin puree
3/4 cup water (or apple juice)
2 1/2 tsp pumpkin pie spice
1 cup sugar
1/3 cup brown sugar
1 tablespoon ground cinnamon

1. Combine pumpkin, water (or apple juice), spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

Nut Butter

1 bag Sahale nuts, or 1/2 cup – 1 cup nut of your choice

1. Process in food processor about 7 minutes, or until spreadable.
2. Store in airtight container.