Category Archives: Baked Goods

Chocolate and Vanilla Cake Pops

So another of the desserts I made for Rob’s birthday are cake pops!

These are REALLY easy and REALLY festive! You can either take boxed cake or make your own batter. I made chocolate cake and yellow cake.

Make cream cheese frosting, or just grab canned cream cheese frosting. If you make your own, use 3/4 of a c If you use the can, use half the can. Mix it with your COOLED cake.

Make round balls and place in a baking dish or cookie sheet.

Place the dish in the freezer for 5 minutes to firm the balls up. Then take your candy melts and melt them. This part is really sensitive. Only put it in for 30 sec- 1 minute at a time and mix after each round to make sure they don’ get too hot and burn. My pink Candy melts burned and you get bumpy pops instead of smooth ones. Also, it’s really important not to get any water in the candy melts or else they’ll harden, as well.

Then take your lollipop sticks [you can find them at Michaels] and dip the tips in the correct color candy melt and then stick them less than half way through in the cake balls.

Place them in the fridge overnight or in the freezer for at least 15 minutes. Dip in the colored candy melt you want and make sure to sprinkle on whatever decorations you want while the pop is still wet. They dry really quickly!

Have a styrofoam block ready and stick them in the block to dry.

They were really yummy and really simple to make!

 

THINGS NEEDED

  • yellow cake
  • chocolate cake
  • two colors of candy melt
  • sprinkles
  • lollipop sticks
  • styrofoam block


CHOCOLATE CAKE

 

INGREDIENTS

  • Unsalted butter, for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • Salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup low-fat buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
  2. Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.

 

YELLOW CAKE

INGREDIENTS

 

  • 1 cup (2 sticks) unsalted butter room temperature
  • 3 cups all-purpose flour plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons pure vanilla extract
DIRECTIONS

 

  1. Preheat oven to 350 degrees. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.
  3. Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat.
  4. Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.
CREAM CHEESE FROSTING

INGREDIENTS
  • 1/2 pounds cream cheese, softened
  • 1/2 sticks unsalted butter, softened
  • 3/4 cups confectioners’ sugar
  • 1/2 teaspoons pure vanilla extract
DIRECTIONS
eat cream cheese, butter, and 1/4 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 1/2 cups confectioners’ sugar, 1/8 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.

ASSEMBLY
  1. Bake Cakes
  2. Let cake cool completely
  3. Make cream cheese frosting
  4. Mix each cake with 3/4 c frosting
  5. Make Cake balls
  6. place in freezer for a few minutes
  7. Melt Candy melts
  8. Dip tips of lollipop sticks in candy melts
  9. Stick less than half way in cake ball
  10. Keep in fridge overnight or in freezer for 15 minutes
  11. Dip Pops in melted candy
  12. SPrinkle with decorations
  13. Place in prepared Styrofoam block
Hope you guys enjoy!
Happy Baking!
-Me
 

 

 

 

Raspberry Macarons

Ever since I saw these in France, I couldn’t wait to try and make them! They turned out pretty well!

Here are your basic ingredients:

Mix the almond flour and confectioner’s sugar together.

Preheat oven to 280 degrees. Whisk egg whites till foamy, then mix in the cream of tartar. Whisk until soft peaks form, the mix in sugar. Mix until stiff peaks form.

Now mix in whatever dye you’d like.

Now fold in the flour.

Fold around 50-75 times. Here’s a quick tip on how to check if it’s the right consistency. spoon a little on a plate. If the top flattens out by itself then it’s good. If the peak stays then beat a few more times.

Now put the mixture in a pastry bag with a round tip and pipe out little discs on a prepared pan lined with parchment paper.

Let them sit for half an hour to and hour. This gives the shells a little time to harden.

While you wait, mix the mascarpone cheese with 2-3 tbsp seedless raspberry jam.

Now bake the macarons for 15-20 minutes. Take them out and let them cool completely. Spread a thin layer of cheese mixture on the flat side of a cookie and then sandwich it.

They were quite cute and tasty!

RASPBERRY MACARONS

COOKIES

INGREDIENTS

  • 1 cup confectioners’ sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • Pinch of cream of tartar
  • 1/4 cup superfine sugar

DIRECTIONS [courtesy of tartlette]

Mix almond flour and confectioner’s sugar. In a stand mixer, fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.  Add the flour mixture to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50- 75 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.


Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

FILLING

INGREDIENTS

1/2 c mascarpone, room temperature
2-3 tablespoon good quality raspberry preserve

DIRECTIONS

In a small bowl, whisk together the mascarpone and preserves together until well incorporated.

ASSEMBLY

  1. Spread filling in between two cookies
  2. Refrigerate for 24 hours to let the flavors really meld together 🙂

Happy Baking!

-Mel

Cranberry Oatmeal Cookies

One of my favorite cookies is oatmeal cookies. Whether they have chocolate chips in them, raisins or cranberries! I happened to find a bag of cranberries laying unused at home and thought, how opportune!

Preheat your oven to 350 and line your baking sheets with parchment paper!

Cream the butter, sugar and salt. Then  beat in the eggs!

Now mix in the oatmeal!

Then mix the cranberries [or whatever you’d like to be in them] in! Spoon balls of the dough on your prepared pan and bake for 20 minutes. Let the Cookies cool for 10 minutes before eating.

CRANBERRY OATMEAL COOKIES

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup packed dark-brown sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 2 cups quick-cooking oatmeal (not instant)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 cup cranberries

DIRECTIONS

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  2. In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
  3. In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add cranberries and stir until well combined.
  4. Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
They’re really simple to make and even more delicious!

Before I leave you guys, I just wanted to share something I think is really cool. Since we’re on the post about one of my favorite types of cookies, I thought it would be appropriate to share a photo of one of my favorite cupcakes [red velvet cupcakes!] made by Grace.
Look how cute!!!! I intro’d you guys to Grace in a previous post about Chocolate Crinkles. Here she has made mini red velvet cupcakes topped with cream cheese frosting and then rolled in crushed pecans. She’s one of the most talented little bakers I know! Grace, I’m really impressed! I hope you make me these next time I come up!
Alright, as always, happy baking!
-Me


Chocolate Meringue Sandwiches

Okay, the last thing I made for Persian New Year was Chocolate Meringue Sandwiches:

Chop up 1/2 of your favorite chocolate bar. Now put all the ingredients except chocolate into a standard mixing bowl and whisk until stiff peaks form.

Pour in the chocolate and fold.

Place into a piping bag and pipe onto a prepared baking sheet, bake for 8-10 minutes:


Take them out and let them cool.

Make some whipped cream and melt some chocolate. Now slather on some metled chocolate on the bottoms of the meringues and let them set. Then sandwich them with whipped cream in between. Delicious!

 

CHOCOLATE MERINGUE SANDWICHES

INGREDIENTS

  • 6 large egg whites, room temperature
  • Pinch of salt
  • Pinch of cream of tartar
  • 1 cup plus 2 tablespoons superfine sugar
  • 1/2 a chocolate bar, chopped

DIRECTIONS

1. Add sugar, 1 tablespoon at a time, whisking until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes.

2. Fold in chocolate

 

TO ASSEMBLE

1. Make meringues

2. Dip ends in melted chocolate and let set

3. Make whipped cream

4. Sandwich the meringues.

5. Enjoy!

 

Happy Baking!

-Me


 

Mini Raspberry Eclaires

Yet another dessert I made for Persian New Year was Mini Raspberry Eclaires:

They were very easy to make! Preheat oven to 425. Then you need to make your Pate a Choux. Pate a Choux is a very light pastry dough used in many delicious french pastries. A chef by the name of Panterelli invented the dough in 1540. Make your dough.

Place it in a piping bag.

Prepare cookie sheets with parchment paper and pipe on desired size dough.

Place in oven for 10 minutes. Then lower the heat to 350 and bake for 25-30 more minutes until the edges of the dough are golden.

Slice the eclaires open to let out steam.

Normally, eclaires have pastry cream in them, but I thought, since there were so many desserts that evening, I would fill it with whipped cream. It gave the eclaires a much lighter taste. Make your whipped cream.

Fill the eclaires with the cream.

Neatly place your raspberries inside:

Melt some chocolate and paint the tops with it:

Let the chocolate set and enjoy!

PATE A CHOUX

INGREDIENTS

  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 5 large eggs (1 liquid cup)

DIRECTIONS

  1. Combine 1 cup water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Stir in flour. When flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is dry when it pulls away from the sides and a film forms on the bottom of the pan.
  2. Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, until slightly cooled, about 2 minutes. Add eggs, one at a time, on medium speed, letting each one incorporate completely before adding the next. Add final egg a little at a time until the batter is smooth and shiny.

WHIPPED CREAM

INGREDIENTS

  • 1 cup heavy cream
  • 1 to 2 tablespoons powdered sugar

DIRECTIONS

Beat ingredients together until whipped cream comes to your desired consistency.

MINI RASPBERRY ECLAIRES

INGREDIENTS

  • Pate a Choux
  • Whipped Cream
  • Raspberries
  • 4 ounces semisweet chocolate, finely chopped

DIRECTIONS

  1. Preheat oven to 425 degrees.with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
  2. Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
  3. Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven; prop door open slightly to let steam escape. Allow eclairs to dry in oven until centers are damp but no wet dough remain.
  4. Split the eclaires open.
  5. Fill with whipped cream
  6. Place raspberries inside
  7. Melt chocolate
  8. Spread chocolate onto the eclaires
  9. Let chocolate set
  10. Enjoy!

Hope you guys had a great weekend!

Happy Baking!

-Me





Uncle’s Birthday Cake: Vanilla, Strawberry, Salted Caramel Cake!

So my Uncle is visiting from Iran and it was his birthday last week. To celebrate, we threw him a party at my apartment and I made cake! As we know, I’m still new to the world of cakes, especially layered ones, but I think this one turned out even better than the last!

The message is written in farsi and says: Tavalodet Mobarak Amoo Amir. Translated: Happy Birthday Uncle Amir. [I misspelled my Uncle’s name. It’s the thought that counts, though!]

My Uncle likes very simple flavors. I immediately knew I was going with a simple yellow butter cake recipe. He also likes strawberries a lot, so that was a yes. I thought I’d, then, kick it up a notch with some homemade salted caramel and bam! We had our cake flavors. As always, I preheated the oven to 350. Then I buttered and floured my pan. It was a 9″ pan.

Make your batter:

Pour into prepared pan, and bake for 30-35 minutes or until toothpick comes out clean.

Once it’s done, pop it out of the oven and put it on a cooling rack.

And if you’re like me and only have one 9″ pan, then re-butter and flour your pan and pour more batter into and pop it back in the oven. When that one is ready take it out and place on cooling rack.

Now, this time, I was prepared and I bought a cake leveler [unfortunately I forgot to take a picture of it]. Split your layers.

Let the cake layers cool further. Make a stiff whipped cream and a standard vanilla custard. Put them in the fridge to cool. If you haven’t already [I did this while I waited for the cakes to bake], slice your strawberries as evenly as possible.

Let’s get to our caramel! I bought a handful of fleur de sel from France and jump at the opportunity to use it. If you don’t have fleur de sel handy, regular sea salt will totally suffice. Here’s my fleur de sel.

To make the salted caramel, bring the corn syrup, water and sugar to a boil.

Rule of thumb, when working with hot sugar, always use a wooden spoon. Makes clean up waaaaaay easier. Now, with a candy thermometer, bring the mixture up to 350 degrees. If you don’t have a candy thermometer handy, watch the mixture very carefully. After 10 minutes of it boiling on high, the mixture will start to rapidly turn color. When it turns a dark amber, that’s when it’s around 350 degrees. When it reaches this point, pour in you cream. Be careful becuase the mixture will steam and spurt. Mix quickly with your wooden spoon. Once it’s thoroughly mixed and gooey, pour in the fleur de sel.

Yum! What a pretty color! Alright, now we are ready for assembly! Cut out an appropriate sized cake board and place ir on a cooling rack over a cookie sheet and put the first layer of cake on the board. SMear a layer of vanilla custard on the cake.

Now a layer of strawberries:

I placed my cooled caramel [if it gets too thick re heat it quickly] in a pastry bag and poured a layer of salted caramel on the strawberries.

Place the next layer of cake on.

Custard!

Strawberries!

Place more caramel and then the next layer with custard on top!.

If you look very closely there are 3 circles in the cake. These were my “dowels”. I used crazy straws. They worked really well! And cheaper!

Now Strawberries!

Caramel!

Place the last layer of cake on top.

Now take the whipped cream out of the fridge and plop it right on.

Spread it all over the cake. First in a crumb coat [a very thin fine layer that covers all the cake] then put a thicker smooth layer of whipped cream. I decided on the whipped cream because my Uncle doesn’t like overly sweet frostings. In hindsight, I should have used 7-minute frosting. I was going for a light unsweetened frosting type thing, the whipped cream was perfect, if you were going to eat the whole cake the day you make it. But whipped cream doesn’t hold up well over time. I recommend for those of you who don’t want to eat the cake in it’s entirety to use Martha Stewart’s Seven Minute Frosting, but instead of 1.5 c of sugar, I’d use .5 c. I was really just looking for a simple, fluffy, barely sweet thing I could cover the cake in. Trust, me that’ll do the trick and will hold up in the fridge. Anyway, I covered the cake in whipped cream and then drizzled caramel over it.

Then I decorated it with a round of strawberries.

Then I melted some dark chocolate melts and wrote a happy birthday message on the cake.

Yay! Here are some photos from our shindig! This is, from left to right, my mom, me, my dad and my uncle about to dig into the dinner I made: Shepherd’s pie. 🙂

 

My Uncle with his Birthday Cake!

The cake tasted very delicious!

This is what it looked like once we were done with it.

It was very delicious!

YELLOW BUTTER CAKE

INGREDIENTS

  • 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

  • DIRECTIONS

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  • Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

  • VANILLA CUSTARD

    INGREDIENTS

  • 1 1/4 cups heavy cream
  • 1 1/4 cups milk
  • 1 vanilla bean, split, or 2 teaspoons pure vanilla extract
  • 6 large egg yolks
  • 1/2 cup sugar

  • DIRECTIONS

  • Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.
  • Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into  baking dish, and place into the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard pan from the water, and place on a wire rack to cool. Chill.
  •  
    SALTED CARAMEL

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 1 teaspoon fleur de sel
  • 1/4 cup sour cream
  • DIRECTIONS

  • Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
  • Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
  • When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

  • WHIPPED CREAM [recommended to use the seven minute frosting recipe instead]

    INGREDIENTS

    • 2 C WHIPPED CREAM

    DIRECTIONS

    1. Whip until thick.
    2. Refrigerate.

     

    ASSEMBLY

    1. Place layer of custard on cake
    2. Then place strawberries
    3. Then a layer of caramel
    4. Repeat until all the layers are done.
    5. Cover cake in whipped cream or frosting
    6. Drizzle caramel over cake
    7. Decorate with Strawberries
    8. Enjoy!

     

    I hope you guys have a good day!

    Happy Baking!

    -Me

     

    Chocolate Crinkles a la Grace :)

    SO, my boyfriend’s adorable cousin, Grace, gave me this recipe for Christmas last year after I ate like a dozen of them. Here’s me and Grace, early Christmas morning:

    I might’ve still been a little asleep. Grace is one of the sweetest young girls I have met. She is very smart and surprisingly witty! Grace is an avid baker, as well. In fact, this Christmas, she basically got a whole new kitchen! [I was pretty jealous :p] So, for our snacks on Christmas Eve, Grace made a slew of different cookies, one of which was Chocolate Crinkles. I had never had them before and upon tasting them I fell in love. Grace, you were part of the reason I happily gained around 4 extra lbs this holiday season! Haha.

    So, I thought, why not try out my Christmas present and make them myself. I still think yours were better, Grace!

    So, as the recipe goes: Preheat oven to 350 degrees. Mix all the dry ingredients together. Then pour in liquid ingredients and mix [make sure not to overmix!]

    Take an ice cream scooper and scoop out little balls from the batter.

    Next, roll each ball into powdered sugar.

    As Grace said, “Coat it totally.”

    Place each coated ball on a prepared cookie sheet.

    Bake for 8-10 minutes. I took Grace’s suggestion and took them out at 8. It worked very well!

    They were sooo yummy! Thanks again Grace!

    CHOCOLATE CRINKLES

    INGREDIENTS

    • 2 c flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1 1/2 c sugar
    • 1 c cocoa powder
    • 1/2 c oil
    • 4 eggs
    • 2 tsp vanilla

    DIRECTIONS

    1. Preheat oven to 350 degrees
    2. Mix dry ingredients together
    3. Mix wet ingredients with dry ingredients [do not overmix! Grace’s suggested tool is a whisk]
    4. Scoop out the batter with an ice cream scooper and roll the batter in powdered sugar.
    5. Place coated balls on prepared cookie sheets
    6. Bake for 8-10 minutes [suggested 8 minutes, they’ll looked uncooked but just leave them alone and let them cool]
    7. Enjoy!

    Couldn’t help but post one more pic 🙂

    Grace hugging her cousin, Rob. We’re both very fond of him. 🙂