Conversation Heart Cookie Cake Pops

When I spotted this "conversation heart" cookie-and-cake creation on Pinterest, I just about died.  Could you possibly find a more adorable homemade Valentine's Day treat?  I think not.

Darla at Bakingdom is the brains behind this ingenious creation, and she's managed to incorporate just about all my favorite things in the world ~ cookies, check...cake, check...sprinkles, check...bright, happy colors, check...food-on-a-stick, check...adorable stamps from Michael's, check! 

Darla swears this is an easy-peasy recipe, but it is a multi-step process, so instead of linking to her site and giving you the recipe here, I'm just going to link over to her site.  That way you'll have every single one of her pictures and instructions to follow!  Click here for her tips, instructions, and step-by-step photos!

I cannot wait to whip up these adorable cookie treats this weekend!

xoxo
Bean

{photo credit:  bakingdom.com}

No-Bake Cake Batter Truffles

...well, isn't that a pretty title!

No-bake recipes are fantastic ~ one, if you've got kids they can help from start to finish, as there are no stove tops or ovens to worry about; two, a no-bake recipe always seems to be a simpler process {probably because the start-to-finish time is quicker}.  And I think we can all agree that all things cake {and cake batter} are indeed a good thing.

I happened across this scrumptious-looking picture of Chef in Training's creation on Pinterest, and I'm. In. Love.  What I especially like about these sweets is their versatility ~ you can use any flavor of cake mix you choose, although white-on-white does keep them looking pristine.  You can also match the truffles to any season or occasion, simply by switching up the color of the candy melts and/or the sprinkles.  Use white sugar sprinkles in January for wintery, snowball-esque treats; use the bright, multi-colored nonpareil sprinkles pictured for the perfect Easter desserts; coat the truffles with orange candy melts and black sprinkles for Halloween; etc.  

Cake Batter Truffles

Ingredients ~ Truffles
1/2     cup unsalted butter, softened
1/2     cup sugar
1 1/2  cups flour
1        cup yellow cake mix
1        tsp vanilla
1/8     tsp salt
3-4    Tbsp milk
2        Tbsp sprinkles

Ingredients ~ Coating
16       ounces {8 squares} almond bark, OR white candy melts
4         Tbsp yellow cake mix {if desired}
           sprinkles

Directions
Beat together butter and sugar using an electric mixer until combined.  Add flour, cake mix, vanilla, and salt;  mix thoroughly.  Add 3 Tbsp of milk and blend; add additional milk if necessary to create a dough-like consistency.  Mix in sprinkles by hand.  Roll dough into one-inch balls and place on a parchment paper- or wax paper-lined cookie sheet.  Chill formed balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark or candy melts in the microwave {in 30-second intervals, or using package instructions} until smooth.  Stir between intervals.  Once melted, quickly stir in cake mix until incorporated completely.  {For smoother-looking truffles, don't add cake mix}.  Using a fork, dip truffles into almond bark; shake off excess by tapping the bottom of the fork on the side of the bowl.  Place truffle back on the cookie sheet and top with sprinkles.  Repeat with remaining balls until finished.

Chill coated truffles in the refrigerator until serving.  Makes approximately 24-30 truffles.



Enjoy!

xoxo
Bean

{photo credit:  chef-in-training.com}

Red Velvet Cake Batter Dip

February is in full swing, and pink and red are the colors of the season ~ this fun and festive dip does not disappoint!  This sweet and creamy dip gets its awesome red hue from red velvet cake mix {much easier than pouring in copious amounts of red food coloring!}, and it pairs well with cookies or fruit for dipping!  Thanks to Something Swanky for the recipes.

For cookies, use easy Pillsbury Pre-Cut holiday cookies {they come with heart and Valentine prints, or Disney and Disney Princess designs}, your favorite cookie recipe, or the Funfetti Sugar Cookie recipe below!

Red Velvet Cake Batter Dip

Ingredients

8       ounces cream cheese, softened

1/2    cup butter, softened

2       cups red velvet cake mix

2-3   cups powdered sugar

3-4   Tbsp milk

Directions

In a stand mixer, cream together the cream cheese and butter until smooth.

Mix in the red velvet cake mix, one cup at a time.  Add 1-2 Tbsp of milk, as needed, keeping consistency of batter smooth.

Mix in powdered sugar one cup at a time, alternating with tablespoons of milk.  Continue alternating powdered sugar and milk until the dip reaches the consistency and sweetness that you prefer.

Serve with cookies, graham crackers, or fruit for dipping.

Funfetti Sugar Cookies

Ingredients

3         cups all-purpose flour

2         tsp baking powder

1         cup sugar

1         cup butter, cold

1         egg

1 1/2   tsp vanilla

Pink and red sprinkles

Directions

Line a baking sheet with parchment paper.  Set aside.  Preheat oven to 350 degrees F.

Combine all ingredients {except for sprinkles} in a stand mixer, and mix on medium speed for 5 minutes.  Dough will look crumbly at first, but will come together when mixed long enough.  Fold in sprinkles with a rubber spatula, or by hand as you roll the dough out.

Roll the dough onto a floured surface to about 1/4-inch thick.  Cut out desired shapes {hearts would be nice!}.  Place shapes onto prepared cookie sheets.  

Bake for 11-12 minutes.  Let cookies cool on sheet for a few minutes, then remove to a cooling rack.

Enjoy, lovebugs!

xoxo

Bean