Celebration Cake Balls

I have been wanting to make cake balls for the longest time. I love mini bite-sized treats, and well to be honest, anything mini (the travel section at Target makes me incredibly happy). I have thought about trying my hand at making cake balls on numerous occasions but the thought of 40 some small balls of cake and frosting sitting around and tempting me deterred me. I finally had the perfect reason to make these though, my good friend Thru is turning 30 tomorrow and I thought these would be the perfect treat to bring to her birthday party.

The below recipe makes about 20 vanilla and 20 chocolate cake balls. You could easily just make one cake. You could also use store bought frosting but I love cream cheese frosting and it's easy to make so I decided to make my own. I love the endless possibilities with these cake balls- different cake flavors, flavored candy coating, fun sprinkles, different shapes, etc. These are so fun and beyond cute!

Celebration Cake Balls

Makes about 40 cake balls
Prep/Cook Time: 2 hours (includes time to let them set)

For the cake:
1 small Jiffy Devil's Food Cake mix
1 small Jiffy Yellow Cake mix
2 eggs
1 cup water

For the icing:
1/2 stick of butter, softened
1/2 of a package of 1/3 Less Fat Cream Cheese, softened
1 tsp vanilla
about 2 cups powdered sugar

For decorating:
2 packages of white vanilla Wilton Candy Melts (available at Michaels, Hobby Lobby, Walmart, etc)
sprinkles

In two separate bowls, make the cake mix according to directions (mix cake mix with 1 egg and 1/2 cup water). Bake both cakes according to directions. Remove from the oven when golden and let cool.

Meanwhile, prepare the cream cheese frosting in a stand mixer. Mix butter, cream cheese, vanilla and powdered sugar.

Once the cakes have cooled, cut into pieces like you would cut brownies (I didn't use the edges because they were a little brown) and put the cut cake pieces into two large mix bowls. Add about 1/2 cup of the cream cheese frosting to each bowl. Stir to combine. Roll into small balls and place on a cookie sheet covered with wax paper or parchment paper. Put the cake balls in the freezer about 30 minutes to harden.

Melt Candy Melts in two separate small bowls. I microwaved each bowl for 30 second intervals and stirred in between heating. It took about a minute and half in all. Add food color if desired. Drop a couple of cake balls into the candy coating and use a fork to remove. Shake off the excess and place back on the wax paper covered cookie sheet. Sprinkle generously with sprinkles. Once all of the cake balls have been dipped place back in the freezer for about 20 minutes to set.

Braised Beef with Porcini Mushrooms

A few years ago our family spent Christmas in Sarasota, Florida. We wanted to make something festive to celebrate the holiday so my mom made the below Braised Beef recipe. It was super easy, just required a some time in the oven, and turned out fantastic. This year we decided to make the recipe again for our family Christmas in Kansas City and it was as good as I remember.

I think this is a perfect recipe for the holidays, entertaining during the winter months, or even just a Sunday family dinner. It's hearty and warming and makes the kitchen smell great plus it will please even the pickiest of eaters (maybe just don't mention there are mushrooms in the sauce). Depending on the crowd you are feeding, you are also likely to end up with leftovers that can be made into a simple beef and vegetable soup. Can't beat a great meal plus the possibility of leftovers!

I planned to take a second picture once we put everything on the serving platter but forgot. 

Braised Beef with Porcini Mushrooms
** adapted from Food Network, recipe courtesy of Giada De Laurentiis

Serves 6
Prep/Cook Time: 3 1/2 hours

1 (4 pound) boneless beef chuck roast
salt and pepper
3 T. olive oil
1 large onion, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cup beef broth
1 ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish
1 bag whole carrots, peeled and cut into chunks
10 small yukon gold potatoes, cut in half

Preheat oven to 350.

Dry the beef with a paper towel and then season generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy dutch oven over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total. Transfer the beef to a plate. Add remaining tablespoon oil to the pan, add the onion and saute until tender, about 5 minutes. Add the garlic and saute 1 minute. Add the wine, broth, and mushrooms and boil for about a minute. Return the beef to the pan, bring the liquids to a boil and then cover and transfer the oven. Braise for 1 1/2 hours and then add the carrots and potatoes to the pan and braise for another 1 1/2.

Remove the pan from the oven and transfer the meat to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, skim off any fat from the pan juices and set aside the potatoes and carrots. Add the rosemary to the dutch oven and heat the sauce over medium-high heat. Bring to a boil and then season with salt and pepper to taste. (If you prefer a thicker gravy you could add a little cornstarch while the sauce is being heated).

Cut the beef across the grain into 1/2 inch thick slices. Arrange the sliced beef on the patter and garnish with rosemary. Arrange the potatoes and carrots around the beef and spoon the sauce over when serving.

Lamb Tagine with Chickpeas and Apricots

I recently came across the below recipe for lamb tagine while flipping through Bon Appetit magazine at the airport. The recipe reminded me of a great halibut tagine dish that I had at a cooking class in Sonoma and I knew I had to give the recipe a try. It was beyond good. Brady and I absolutely loved this recipe. I know lamb sounds a little intimidating and expensive but this dish was so cheap and easy to make. I made the whole dish for under $20 and while it may cook for awhile (almost 2 hours), all you have to do is brown the meat and throw everything in the pot to cook and 2 hours later you have a restaurant quality dish.

One thing to point out, Ras-el-Hanout might be a challenge to find. I looked at Whole Foods where I bought the lamb and they didn't have it. I ended up having to go to a spice shop to buy the Moroccan spice blend. It can be made at home if you have a spice mill but if you have a spice shop around you I think that's the best way to go. I got a small baggie for about $2 plus it was fun to check out all of the spices available.

Lamb Tagine with Chickpeas and Apricots
** adapted from Bon Appetit

Serves 4
Prep/Cook Time: 2 hours

1 can chickpeas
4 garlic cloves (2 whole, 2 chopped)
2 T. olive oil
1.5 pounds lamb shoulder, cut into 1 inch cubes
1/2 large onion, diced
3 tsp Ras-el-Hanout spice blend
1 tsp cinnamon
2 tsp chopped peeled ginger
1 cup canned diced tomatoes with juices
2 cups (or more) low-salt chicken stock
1/4 cup halved dried apricots
steamed couscous
chopped fresh cilantro

Heat oil in a large heavy pot or dutch oven over medium-high heat. Season the lamb with salt and pepper. Working in a couple batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a bowl and set aside. Add the chopped onion to the pot; reduce heat to medium, season with salt and pepper, and saute until soft and starting to brown, about 5 minutes. Add chopped garlic, Ras-el-Hanout, cinnamon and ginger. Stir for 1 minute. Add tomatoes and lamb and any juices from the lamb. Bring to boil. Add the stock and return to a boil, reduce heat to low, partially cover, and simmer until lamb is tender, about 1 hour 30 minutes. Make sure to stir occasionally.

Stir in chickpeas and apricots; simmer until heated through, about 10 minutes. Season with salt and pepper.

Spoon couscous into bowls and spoon lamb over top. Sprinkle with chopped cilantro.

Mediterranean Torta

Brady and I spent a weekend at my parents house in Kansas City last month. While we were there my mom made us a Mediterranean Torta appetizer. I couldn't stop eating it, it was so good!  Not only did the torta taste great but it looked really pretty. I will definitely be making this the next time I need to bring an appetizer somewhere. It's a the perfect appetizer recipe because it can be made ahead of time and is fine sitting out while people snack. I can't say anything about how it was to make but it sounds simple enough!

Mediterranean Torta
** My moms recipe, I'm not sure where she found it.

Serves 6-8

1 5 1/2 oz. package goat cheese, room temperature
4 ounces cream cheese, room temperature
1 c. toasted hazelnuts, coarsely chopped
1 c. oil-packed sun dried tomatoes
1 bunch fresh basil leaves, washed and dried

In a small bowl, mix together the goat cheese and cream cheese until well blended. Fold in the chopped hazelnuts. Set aside.

Blot the sun-dried tomatoes dry and then mince. Set aside.

For the mold, line a 2 cup round dish with plastic wrap, extending it out over the edges by about 2 inches. Cover the bottom of dish with 1/4 of the sun dried tomatoes. Top with 1/4 of the cheese mixture, packing down and smoothing it with the back of a spoon. Cover cheese with a layer of basil.

Continue layering the ingredients, making sure to pack down the cheese mixture. Pull the edges of the plastic wrap up to seal and refrigerate for at least 2 hours. To serve, open plastic wrap and turn mold out onto a serving dish. Serve with crackers or toasted bread slices.

Apple Cider Braised Pork Shoulder

I have been wanting to make this recipe for Apple Cider Braised Pork for a very long time. My mom and I went to a Chopping Block class two years ago and this was one of the dishes that we made. My mom has made it for company on numerous occasions and it's always a huge hit. I finally made it this past weekend and I can't believe it took me this long, it is so good and incredibly easy.

I think a lot of people are scared by the word braising. It sounds complicated and one might think it requires a lot of cooking experience. The only thing that it requires is a little extra time, so perfect for a weekend meal. The great thing is that most braised dishes take a cheap cut of meat which gets incredibly tender after a few hours of cooking in the braising liquid.

I served the pork with a root vegetable smash and a great winter salad that Brady found. The pork recipe makes a lot but the leftovers are just as good the next day and I am guessing that most people eating this dish will go for seconds, I know we did!

Apple Cider Braised Pork Shoulder
** recipe from The Chopping Block
print recipe

Serves: 6
Prep/Cook Time: 2 1/2 hours

3 pounds pork shoulder, cut into 2 inch pieces
salt and pepper
2 T. grapeseed oil (I would suggest investing in this because it has a higher heat factor that regular evoo)
1 onion, sliced
1 c. hard apple cider, I used Woodchuck Amber
1 c. apple cider
1 c. chicken stock
1 T. rosemary, chopped

Heat a heavy dutch oven over medium high heat and add oil. Season the pork with salt and pepper. In a couple of batches, sear the pork on all sides until golden brown. Remove the pork from the pan and set aside. Reduce the heat to medium and saute the onions until lightly caramelized. Add the garlic and cook an additional minute. Deglaze the pan with the ciders and reduce by half. Add the stock and pork to the pan and bring to a boil. Reduce the heat to a simmer and cook covered until the pork is fork tender, about 2 hours. Season to taste with salt and pepper and garnish with rosemary.

Root Vegetable Smash
** recipe from The Chopping Block
print recipe

Serves: 8 (you can easily halve this, I did and it turned out great)
Prep/Cook Time: 30 minutes

1 pound sweet potatoes, peeled and quartered
1 pound rutabaga, peeled and cut into a large dice
1 pound turnips, peeled and quartered
1 T. sea salt
1 stick unsalted butter
1-2 cups milk (I used skim)
salt and pepper to taste

Place the sweet potatoes, rutabaga and turnips in a large pot of salted water, bring to a boil. Reduce the heat and simmer until the root vegetables are tender when pierced with a knife.

Drain vegetables thoroughly and return to pot. Add butter and mash partially with a potato masher or immersion blender. Add milk 1/2 cup at a time and continue mashing until desired consistency is reached. Season with salt and pepper.

See link for the salad we made, http://www.grouprecipes.com/27761/goat-cheese-and-apple-salad.html