Chew This! Funfetti Cake Balls

Funfetti Cake Balls

Thank you to all of those who pick up a copy of “The Courier-Times” on the first and third Sunday’s of each month to check out my newest “CHEW THIS!” column features and recipes. Really means a lot to me. I appreciate your support and dedication. My newest column, last Sunday, was a recipe for “Funfetti Cake Balls”! So fun!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 18th 2018 edition. By: Blaise Doubman

Funfetti Cake Balls Bring Big Smiles
Blaise Doubman

Recently I announced publicly on my social media pages, that for the past 18 months I have been secretly writing my second cookbook! The responses I got back were overwhelming! So many people were just as enthused and excited as I was sharing the news! After I wrote my first cookbook, I never did think I was “finished” with writing and sharing recipes in that way. At the same time though, I could not really tell you when my second cookbook would come together, if at all. People would ask me about it and I would just shrug my shoulders and tell them to stay tuned. I guess in the back of my mind, I knew after the first cookbook was published, that I was not done with things because I had so many more family recipes and stories to share. Developing recipes, testing recipes and sharing recipes is something that I truly love. When I find something good, read something I love, taste something out of the ordinary, see a movie I think is fascinating or hear a song that puts me in a good mood the first thing I want to do is share it! I want to share it with anyone and everyone I know, and sometimes, more often than not, share it with people I do not know! Ha! I love to share the things I love with people.

I love it too, when I bake something and immediately it puts a big smile on people’s faces! This is exactly what happened with my newest creation, “Funfetti Cake Balls”! Cake balls and even cake pops for that matter, are nothing new, but my newest creation combines one of America’s most loved cakes, Funfetti, with a delicious white almond bark coating and a sprinkling of rainbow sprinkles, just for fun. These are perfect for birthday parties, baby showers, wedding showers, anniversary parties, pitch-ins, get togethers, anything and everything you name it! Sprinkle the tops with rainbow sprinkles or even get creative with crushed up chocolate cookies, chocolate sprinkles or different flavors and colors of sanding sugars. Most often when making cake pops, or even brownie pops, you first must bake the cake, or brownies, allow to cool, crumble in a bowl, add frosting, and on and on. Not these! These are simple, foolproof and fun to make. This recipe would be a perfect hands on activity for children in the kitchen. And as far as my second cookbook, it will be released sometime in 2018, still not sure on an exact release date, but once I know more about it I will share the details here with all you.

Funfetti Cake Balls

These are best eaten the day they are made but can be kept covered, at room temperature, for 48 hours. The leftover white almond bark can be used in a variety of ways such as dipping wavy-style potato chips, pretzel rods or a vast array of cut fruits. Simple dip away your desired edible and immediately sprinkle with rainbow sprinkles. Allow to set up at room temperature for several minutes before serving and enjoying.

1 stick (4 oz) unsalted butter, melted
1 ½ cups Funfetti cake mix
½ cup white granulated sugar
2 teaspoons pure vanilla extract
Rainbow sprinkles
2 boxes white almond bark candy coating
1 tablespoon solid vegetable shortening

Start by lining a baking sheet with parchment paper.

In a large bowl combine the melted unsalted butter with the Funfetti cake mix, white granulated sugar and pure vanilla extract. Feel free to mix in a few heaping tablespoons of the rainbow sprinkles to the mix if you want sprinkles throughout the cake balls.

Once the ingredients are combined and a dough is formed, roll into balls slightly smaller than a tablespoon. Place the rolled balls onto the parchment lined baking sheet.

Place the baking sheet into the freezer for 15 minutes.

Prepare the candy coating by placing both boxes into a large microwave safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds. Towards the end of the melting process, add in the tablespoon of solid vegetable shortening and stir well to combine. Continue microwaving until the candy coating is smooth and glossy, being careful not to scorch the coating.

Remove the balls from the freezer and start to dip them in the melted candy coating. This needs to be a fast job because the candy coating starts to harden quickly. What you need to do is place a couple of the frozen balls into the melted coating, roll around using two forks to ensure even coating, carefully remove excess candy and place balls back onto the parchment lined baking sheet. Immediately sprinkle over the rainbow sprinkles.

Continue with this method until all the balls are dipped and adored with sprinkles.

Allow the coating to set up completely before serving and enjoying, about 15 minutes.

Ask and Answer: Inga Brown Neal, of local “Temptations” fame, had a suggestion with my previous column for “Mini Baked Apple Pies”. She said that she would fill the pies with apple butter and she wouldn’t use glaze, instead she would use just sugar. I thought this was a fabulous idea and promised her if I used the recipe I would credit her, so here it is! Shout out and special thanks to Inga for the suggestion. Also, some special thanks go out to Inga for delivering some of the best potato soup I have ever had from her business “Temptations”. Thanks again Inga!

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New York Black and White Cookies

These are just like the ones you find in and around the New York City area! They are almost like miniature cookie cakes! Delicious! And yes – I know this is a terrible photo! Ha! I am a food writer and recipe developer – not a photographer.

New York Black and White Cookies

2 sticks (8 oz) unsalted butter
1 3/4 cups white granulated sugar
2 teaspoons pure vanilla extract
4 large egg whites
3/4 cup milk
4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Start by preheating the oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl beat the unsalted butter until creamy. Add in the white granulated sugar, slowly, beating well after each addition.

Add the pure vanilla extract and large egg whites and beat until the mixture is light in color and fluffy in texture.

In another large bowl whisk together the cake flour, baking powder and salt.

Add the flour mixture and milk to the beaten butter mixture in 3 additions each – starting with the flour mixture.

Drop 1/4-cup size amounts of dough onto parchment lined baked sheets. Place about 3-4 cookies at a time on each baking sheet.

With a wet knife, spread each cookie into a 3-inch round creating a smooth surface.

Bake the cookies, one sheet at a time, in preheated oven for 9 minutes, being sure to rotate each sheet halfway through the baking time.

Remove and allow to cool before frosting.

To make the frosting combine 6 cups confectioners’ sugar with 1/4 cup milk and 2 teaspoons vanilla extract. When combined and smooth, take half of this mixture and place into another bowl and combine with 4 tablespoons unsweetened cocoa powder.

Each frosting should be on the thicker side, but still spreadable. Carefully adjust the confectioners’ sugar and milk in each frosting until you reach desired consistency.

Frost half of one side of the cookie with the vanilla frosting and the other half with chocolate. Lay out at room temperature for about an hour before enjoying. This ensures the frosting to set up properly.

Leftovers should be kept in a sealed storage container at room temperature.

Enjoy!

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BIG ANNOUNCEMENT

BIG ANNOUNCEMENT!!! I am SO EXCITED to finally be able to announce that for the past 18 months I have been working on my SECOND COOKBOOK!!! There are SO many more recipes and stories that I CAN NOT WAIT to share with all of you! I am talking with a publisher now and my cookbook will be released later this year! I AM BURSTING with excitement and have SO MANY new and fun ideas planned for this one but will keep the surprises secret – for now! Stay tuned HERE and to http://facebook.com/blaisethebaker for updates! I am so thankful for this opportunity and I am so thankful for all of YOU who have made this journey possible! ROUND TWO – here we goooooooo!!! AND yes – you will still be able to buy my first cookbook for those wondering – which is officially in a NEW PRINTING SEASON!!! So thankful and grateful. Love you all!

Blaise

FOUR YEARS

FOUR YEARS TODAY I officially launched my website “Blaise the Baker”! Thousands and thousands of followers, hundreds of recipes, so many extraordinary opportunities, my “Chew This!” column, my cookbook “Blaise the Baker Dessert First” and all of your amazing feedback and dedication has made this one awesome journey!!! Through everything – new things, changes, difficult decisions, surveys, taste and recipe testers, and on and on – your dedication and unwavering support and feedback has meant everything to me! Thank you to my friends, my fans, my readers, my followers, my subscribers and my family. Thank you for everything. I am SO EXCITED for so many projects I have open and going at the moment – most I can’t really talk about yet – I think the best is still yet to come and without you – none of this would have been possible.

THANK YOU for everything – I truly love you all!

Blaise

My Cookbook – Refresher

COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is still available to purchase in a variety of ways! I’ve been getting lots of questions / emails about this so I’ll post a refresher –

You can also order my cookbook directly through me by sending $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email blaisejdx@gmail.com when sending money. You can also send me your mailing address and I’ll send you a copy along with an invoice that would need to be paid 30 days after receiving your order. If ordering 4 or more cookbooks – shipping and handling is FREE!

My cookbook is available for purchase in a retail setting in the following shops –

“The Book Nook” in New Castle, Indiana. Located at 1325 G. Ave. Call ahead for hours – 765-521-2188

“Carousel Flowers and Gifts” in Shirley, Indiana. Located at 205 Main Street. Call ahead for hours – 765-738-1500

“Glen Oaks Health Campus” in New Castle, Indiana. Located at 601 W. CR 200 S. Visit Room 112 and buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She’s a good business woman! Ha! Stop in and chat awhile and taste test some of my fresh goodies while you’re there.

“Warm Glow Candle Outlet” in Centerville, Indiana. Located at 2131 North Centerville Road. Regular hours are daily 9am-7pm. Come and find me in their “Artisans and Java” storefront area.

“Temptations” in New Castle, Indiana. Temptations is located at 535 N Memorial Drive and open Monday through Friday 11-2.

All copies available to purchase outside of my personal address are already pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’. Copies can be personalized by request.

Message me, text me, call me, email me for any further questions. Thank you all again for the dedication and support!

Blaise

What kind of recipes are inside my cookbook?

Take a look below –

Chew This! Sweet Surprise Chocolate Mayonnaise Cake

Happy “CHEW THIS!” Sunday! I am SO EXCITED to share this recipe with everyone today! My “Sweet Surprise Chocolate Mayonnaise Cake” may not be what you expect! Pick up a copy of “The Courier-Times” TODAY and let me know what you think! My Grandma Deloris LOVES this cake and I think you will too! Also my “Ask and Answer” feature, features some answers to your questions about my baked spaghetti! Enjoy!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 21st 2018 edition. By: Blaise Doubman 

Mayonnaise is sweet secret ingredient…
Blaise Doubman

My very first post on my blog was a recipe for chocolate mayonnaise cake. It started with a cake mix and detailed instructions on what to do and how to achieve the perfect cake. That post was nearly four years ago now, believe it or not, and I still refer to it for inspiration. Over the course of four years, since posting that original piece, I have come to find that the best mayonnaise cakes always start with a cake mix! I know, I am not the biggest fan of premade boxed mixes myself and I hardly ever use them, but you must understand that in the world of mayonnaise cakes, you simply must start with one. I have tried mayonnaise cakes from scratch, for instance I am sharing a “from scratch” version in the comments to this column, and they are delicious do not get me wrong, but there is something in the boxed mix you can not find or duplicate anywhere else. Believe me, I have tried and tasted my fair share of mayonnaise cakes. Ha!

In developing this recipe, I wanted to take the flavor to another level, so I added freshly brewed coffee to the cake instead of water and decided to bake the cakes a little less than I had previously. The result was a fabulously moist cake with deep chocolate flavor! If you are not a fan of coffee, do not despair, you can honestly hardly taste it! Coffee, when added to chocolate, does not overpower, but instead adds to the overall flavor. My Grandma Deloris is a huge fan of this cake and whenever we have something to celebrate together, I bring this cake along with me. The frosting is simple too! Simply sift together 3 ½ cups powdered sugar with ¾ cup unsweetened cocoa powder and a pinch of salt in a large bowl. In another bowl combine a stick of melted butter with 4 tablespoons milk, 2 teaspoons pure vanilla extract and 2 tablespoons light corn syrup. Gradually add the powdered sugar and cocoa mixture to the melted butter mixture and stir until everything is smooth and combined. Add a splash or two of milk if the frosting needs to be more spreadable. For special occasions I will make a separate vanilla buttercream frosting that goes in the middle of the layers, and in a circle on top of the cake. Then I sprinkle the top with chocolate sprinkles. It is fun, festive and delicious!

Sweet Surprise Chocolate Mayonnaise Cake

If you prefer to make the recipe from scratch, stir together 3 cups white all-purpose flour, 1 ½ cups white granulated sugar, 6 heaping tablespoons unsweetened cocoa powder and 3 teaspoons baking soda. In a separate bowl combine 1 ½ cups mayonnaise with 1 ½ cups warm water and 1 ½ teaspoons pure vanilla extract. Add the liquid ingredients to the dry ingredients and blend together until smooth. Pour into a greased and floured 13×9-inch cake pan. Bake in preheated 350-degree F oven for 25-30 minutes. Remove and allow to cool before frosting. You can also make this cake using 2 9-inch round cake pans if you desire or about 18 medium sized cupcakes.

1 Duncan Hines “Devil’s Food” cake mix
1 cup mayonnaise
1 cup brewed coffee
3 large eggs

Start by spraying 2 9-inch round cake pans with non-stick cooking spray containing flour and preheat your oven to 350 degrees. Line each cake pan with parchment paper and spray again if you want to take extra precautions, which is never a bad idea.

In a large bowl beat together the cake mix, mayonnaise, brewed coffee and large eggs until the mixture is combined, smooth and glossy with a few air bubbles.

Pour this mixture evenly between the 2 cake pans. Take each pan and wrap steadily on your counter top to release the air bubbles and to ensure even baking.

Place in preheated oven and bake for 25 minutes exactly.

Remove and allow to cool before frosting.

When ready to assemble, gently remove one of the cakes from their pans and place onto a plate. Place some frosting on the top and smooth evenly. Remove the other cake from its pan and place on top. Place frosting on top of cake, smooth and gently bring down the sides of the cake to ensure an even coating around the perimeter of the cake.

Ask and Answer: I received a few emails about my column prior to this one for “Baked Spaghetti” and thought I would answer your questions here. The dish can be made ahead, wrapped in aluminum foil or plastic wrap, and refrigerated until ready to bake. You can also substitute diverse types of pasta, such as whole grain, etc. Also, there was a reader that said she had made my baked spaghetti for her husband and added a pinch of red pepper flake and sea salt to the top of the baked dish and it was a huge success! Sounds good to me!

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Cookbook Corner – Cake, I Love You

My current favorite cake cookbook!?

“Cake, I Love You” By: Jill O’Connor

I love cookbooks and I especially love cookbooks based on desserts and if that dessert happens to be CAKE – I am all in! I will flag up now though and say that I know the talented author of this beautifully genius cookbook, Jill O’ Connor but my friendship does not in any way sway me one way or another. I am here to give open and honest feedback and that is what I will do. BUY THIS BOOK! Ha! Seriously, do yourself a favor and buy it! Filled with wonderful recipes, mouthwatering photos, beautiful stories and descriptions – what more could you possibly want?

The cookbook is divided into the following categories – Banana, Coconut, Chocolate, Caramel and Butterscotch, Citrus, Spirits and Spices, Garden and Orchard.

There is also sections on Baker’s Gear, Baker’s Pantry and Building A Better Cake – which all helped me tremendously when fully wanting to understand the operation known as: baking a perfect cake. I highly recommend reading these sections before you try any of the genius recipes included.

Just SOME of my favorite recipes include –

Old-Fashioned Chocolate Mayonnaise Cake with Melted Chocolate Bar Frosting” (page 74). Which I made first and everybody LOVED! Here is a picture –

Banana-Brownie Swirl Cake” (page 28)

Salted Butter Pecan Cake” (page 94)

Sticky Toffee Pudding” (page 98)

Luscious Lemon Loaf” (page 111)

Sweet Potato-Praline Spice Cake with Marshmallow Meringue” (page 145)

Chocolate-Dipped Strawberry Cake” (page 169)

In case you are wondering there ARE recipes for coconut cakes but I am not a coconut fan. So – there is that! Ha!

I would recommend reading the first sections of the book, then diving in and making your favorite flavor of cake. Everyone went WILD for her mayonnaise cake and honestly her recipe for “melted chocolate bar frosting” was my FAVORITE frosting of all of 2017. There I said it! It was amazing and I have actually had it on other things other than just this cake! Cupcakes – cookies – brownies – spoons! Ha! And yes – it tastes just like a melted chocolate bar! This recipe alone is easily worth the price of the book. Genius recipe – genius!

I would love to get together with Jill and have a “taste off” of mayonnaise cakes! Maybe one day. I am actually getting ready to finalize a new chocolate mayonnaise cake recipe that I hope to include in an upcoming “Chew This!” column. I will not let anything slip right now, but how does coffee sound with the cake? Ok, no more hints and back to the review.

I love this book and highly recommend it to dessert lovers and cake lovers alike.

To buy “Cake, I Love You” click here – https://www.amazon.com/Cake-Love-You-Decadent-Delectable/dp/1452153809

Shoutout and special thanks to Chronicle Books for the opportunity to review this cookbook. The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions.

Blaise

Knock You Naked Brownies

I found a Facebook video a couple days ago for “Knock You Naked Brownies” and they looked so delicious! I had heard of them before from Ree Drummond, “The Pioneer Woman”, and have had them on my “to try” list for awhile now. I decided that I needed these in my life NOW – so I made them – and oh my! I am so glad that I did! What took me so long to try these? They are fabulous! They are also made with a CAKE mix – not a brownie mix like what you may think – but the finished result tastes just like a brownie and I PROMISE people will never know you started with a boxed mix! Layers of chocolate, caramel, chocolate and more caramel make for a decadent dessert that you will want to make again and again!

Knock You Naked Brownies

1 box Devil’s Food cake mix
1 stick (4 oz) unsalted butter, melted
1 cup evaporated milk
11 oz caramel squares, unwrapped
1/3 cup evaporated milk
12 oz semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl combine the cake mix, melted unsalted butter and cup of evaporated milk. The mixture will be thick and this is desirable.

Spread half of this mixture into the prepared pan and bake for 15 minutes.

While the base is baking, make the caramel by combining the prepared caramel squares and 1/3 cup of the evaporated milk in a medium sized saucepan over medium heat. Stir until melted, smooth and glossy.

After the base has baked, remove from the oven and sprinkle with the semi-sweet chocolate chips.

Next, drizzle over the caramel. Take teaspoons full of the remaining cake batter and dollop on top. Do not worry about spreading the batter out because it will spread as it bakes. Plus you want to see a little caramel peaking through, right?

Place back into the oven and bake for 30 minutes.

Remove and allow to cool at room temperature. You can cut these after they have cooled slightly and serve or you can do like what I like to do and wrap with aluminum foil and chill in the refrigerator for several hours before cutting.

Enjoy!

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TAKE IT STEP BY STEP…

Coca-Cola Cake 

For years I have enjoyed the Coca-Cola Cake from “Cracker Barrel”. It is served warm and with a side of vanilla ice cream if you like, and I always do, and it is fabulous! It got me thinking that perhaps I could make my own? I have been playing around with recipes for awhile with this cake and I just could not get the taste I was looking for. Until I figured out the appropriate ratio of sugar, Coca-Cola, buttermilk and the secret to frosting the cake while still hot! This cake may very well be BETTER than Cracker Barrel’s version PLUS it makes a whole 9×13-inch pan full! That is dangerous for me! Most of this will be sent to my taste testers – I mean, what is left – I will not share how many pieces I have already eaten but let me say, I HIGHLY recommend you make this cake! Serve warm and with vanilla ice cream. What I do, is cut a piece, plate it, microwave it and immediately scoop some vanilla bean ice cream alongside. Fabulous!


Coca-Cola Cake

For the cake…
2 cups white granulated sugar
2 cups white all-purpose flour
1 1/2 cups mini-marshmallows
1 cup Coca-Cola
1 (4 oz.) stick unsalted butter
1/2 cup vegetable oil
3 tablespoons unsweetened cocoa powder
1/2 cup buttermilk with 1 teaspoon baking soda
2 large eggs
1 teaspoon pure vanilla extract

For the frosting…
1 (4 oz.) stick unsalted butter
6 tablespoons Coca-Cola
3 tablespoons unsweetened cocoa powder
4 cups powdered sugar
3 tablespoons whole milk
2 teaspoons pure vanilla extract

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour. 

In a large bowl whisk together the white granulated sugar and white all-purpose flour. Add in the marshmallows. 

In a saucepan mix the Coca-Cola, unsalted butter and vegetable oil. Bring to a boil over medium heat and pour over marshmallows and dry ingredients. Beat well and continue to beat until marshmallows have melted. 

Combine the baking soda with the buttermilk. Add to the mixture and beat. Add in the large eggs and pure vanilla extract. Beat well. Pour into prepared pan and bake for 40 minutes. 

With about 10 minutes of bake time left on the cake, start the frosting. In a saucepan combine the stick of unsalted butter with the Coca-Cola and unsweetened cocoa powder. Bring to a boil over medium heat. 

Pour this mixture into a bowl containing the powdered sugar. Beat. Add in the milk. Beat again. Add in the pure vanilla extract and beat until creamy. Add more powdered sugar to get desired consistency. 

Frost the cake while the cake is still hot from the oven. Allow to cool before serving. 

Enjoy! 

TAKE IT STEP BY STEP…
















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Apple Dump Cake

Lately I have been obsessed with “dump cakes”. I know, terrible name, but the reason for the name is essentially because you “dump” the ingredients into a dish, pan, etc. I guess it sounds better than a “plop cake” or something like a “throw it in cake”. Aside from the name, I am utterly fascinated by them. I have my favorite recipe for a “dump cake” in my cookbook – it is a cherry and pineapple dump cake that is beyond incredible – but the recipe I am sharing today is incredible in its own way.

I have also been obsessed with “step by step” pictures lately when it comes to recipes – I am blaming Ree Drummond from The Pioneer Woman Cooks. Mine are not nearly as “professionally done” as her photos but they get the job – and the point across. I have updated a lot of the recipes here on my blog to include my “step by step” photos and here are their links –

https://blaisethebaker.com/2014/04/28/sour-cream-noodle-bake/

https://blaisethebaker.com/2016/08/07/chew-this-chocolate-fudge-whoopie-pies/

https://blaisethebaker.com/2017/09/29/2-minute-chocolate-fudge/

https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

https://blaisethebaker.com/2015/07/13/oatmeal-chocolate-chip-cookies/

https://blaisethebaker.com/2016/09/18/chew-this-homemade-oatmeal-cream-pies/

https://blaisethebaker.com/2015/05/28/kys-chocolate-pixie-cookies/

I will be updating a lot more of them in the future to contain this feature so follow me on Twitter, Instagram or my Facebook to get the “updated recipe” alerts.

Oh – and speaking of Facebook, I am currently in “Facebook Jail” for sharing too many recipes! Can you believe that!? Is there such thing as TOO MANY recipes? According to Facebook I guess the answer is yes. What can I do to get out of “Jail”!? Anyone have any recommendations? Email me and in the meantime – try this delicious recipe – and feel free to substitute the apple pie filling for another favorite fruit flavor.

Apple Dump Cake

TAKE IT STEP BY STEP…











Enjoy!

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