Cake Batter Puppy Chow

I’m sure, if you have Pinterest, that you’ve seen this recipe all over.  That’s how I found it, at least.

I got addicted to Pinterest last year in one of my classes.  It was a lecture class and we sat in front of computers for 1 1/2 hours… what was I supposed to do?  My professor clearly wanted me to be on Pinterest.  Besides, I think it made me pay attention more because I knew I had to listen even more carefully if I was going to be “off task” by being on Pinterest.

So, lesson learned, multi-tasking makes you more attentive.  (Riiighhht…)

Anyway, I’ve found a lot of great recipes on Pinterest and this is one of my favorites.  However, if you have an addictive personality, I don’t suggest you make this because it is so addicting.  Just walk away.  Give it as gifts… that’s what I had to do.

Cake Batter Puppy Chow
From: So Very Blessed 

Ingredients:

• 5 cups Chex cereal (I prefer the Rice Chex)
• 10 oz (5 squares) vanilla flavored Almond Bark
• 1 1/2 cups yellow cake mix
• 1/2 cup powdered sugar
• vegetable shortening, optional
• Sprinkles!

Directions:

1. Melt almond bark according to the package directions, adding vegetable shortening to thin if desired.
2. Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid.
3. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.
4. Shake bag or container until the cereal is evenly coated.
5. Add in sprinkles if desired.

Coconut Cream Cheese Balls (AKA Heaven)

I love my new town!

It’s full of Victorian houses, side roads filled with gravel, a cute little downtown of “mom and pop” stores, greenery everywhere, etc.  But, the best part about it is the feeling I get when I drive around the area.  For me, it’s a sort of nostalgic feeling.  I couldn’t describe it myself, so I looked it up and I think this is perfect: “I think it’s the feeling you get when you are overwhelmed with passion and longing for the favorite things from your youth. And the satisfaction you get when you re-live them.”

I spent my Saturday exploring and just taking it all in.  Please indulge me and check these out (all via Google… none of these are mine):

To top off all this goodness, I made my moms Coconut Cream Cheese Balls.  They are the best quick and easy dessert ever. I’m not exaggerating.  Unless you don’t like cream cheese or coconut, you will agree with me and I guarantee that.  These are heaven in a small bite-sized ball.  Please try them… they won’t disappoint you!

What do you guys love about your town?
Give links to your favorite fast and easy desserts!

Coconut Cream Cheese Balls

Ingredients:
1 8 oz. block of cream cheese, room temperature
5 cups powdered sugar (*If you don’t want these super sweet, sub 1/2 cup flour for 1 cup powdered sugar)
1-2 cups shredded coconut
1 teaspoon vanilla
*1 cup pecans, optional

Directions:
1. Beat the cream cheese until it’s smooth.
2. Slowly, cup by cup, beat in the powdered sugar, until it reaches a semi-doughy consistency.  It will be a bit gooey, but still hold it’s shape when formed into a ball.
3. Beat in vanilla.  If using pecans, fold them in now.
4. Roll each ball in the coconut.
5. Chill for about an hour before serving.

Funnel Cake Cupcakes

Oh my gosh!

I have like 3 or 4 other recipes I’ve made the past few days that I’m dying to tell you about, but they have to wait.

Last night I made some muffins.  They’re really good and I’ll give you the recipe soon.  Promise.  But this is important#!$!@!

After I made muffins last night, a genius idea struck me…. Funnel cake cupcakes!

I love, love, love funnel cake, but let’s get real… it’s one of those foods you should probably only eat once a year at the fair or wherever.  It’s deep-fried and too much of it will make you sick, but too many baked cupcakes will not make you sick! (Don’t quote me.)

These are only 78 calories each.  With powdered sugar, they’re 93.  You need powdered sugar, though, so disregard my first statement.   93 calorie funnel cake?!  YES!

Honestly, I didn’t have high hopes for this recipe (which is why there aren’t any preparation pictures.. sorry!).  I searched for “baked funnel cake” on Google before I made these and couldn’t find anything so I just assumed it probably wasn’t a good idea, but went for it anyway.  I tried to make it into funnel cake shape on a pan first, but that was a disaster, so I just put the batter in a cupcake tin and crossed my fingers.  Oh wooww… I can’t even tell you how excited I was when I tasted these.  I tried half of one and I knew it would taste just like funnel cake if I topped it with powdered sugar.  And it did.  And I was happy.  And I sent Kellen this text:

BUT!!! There’s always a but, huh?  But, I tried these this morning and they didn’t taste like funnel cake anymore.  They were still good, but they tasted like regular cupcakes.  So if you’re going for the funnel  cake taste, eat them ALL straight out of the oven. 😉

Funnel Cake Cupcakes

1 ½ cups all purpose flour

¾ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg beaten

2 tablespoons granulated sugar

1 cup milk (I used almond milk)

1/2 cup confectioners’ sugar

1. Sift the flour, baking powder, baking soda, and salt into a large bowl. 
2.Whisk the egg into the milk mixture, then add to the flour mixture and mix. Mixture should be like pancake batter. 

3. Pour into cupcake pan about 2/3 of the way.
4. Bake for 15-17 minutes or until a toothpick comes out clean and the edges are golden brown.
5. Dust with powdered sugar.

**If you just want to make this a regular funnel cake, fill the bottom of a skillet with vegetable oil and heat.  Then slowly pour funnel cake mixture around until golden.