Saturday, December 30, 2017

Champagne Cake Pops


It's almost New Year's Eve, and what better way to celebrate than with these tasty, festive Champagne Cake Pops! There is champagne in the cake, the frosting and the white chocolate coating! That makes these Champagne Cake Pops perfect for celebrating the biggest party day of the year!
These cake pops take some time to make, but if you need to spread out the work, they can be made in stages, making it an easy recipe!


Champagne Cake Pops

Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne

Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne

Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles

Preheat oven to 350 degrees.
In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
Prepare a 9x11" dish to cook the cake. Butter or spray the pan  and then flour it. Add cake mix batter to pan.
Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting. 
Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled. 
Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half. 
Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator.  Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.



Serve to your guests and have a Happy New Year! Welcome 2018!



Thank you for stopping by today!




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Champagne Cake Pops

ingredients:

Cake Balls
1 box White Cake Mix
8 ounces Butter, melted
2 Eggs
1 teaspoon Vanilla
1 cup Spumanti Champagne

Frosting
16 ounces Butter, softened
1/4 teaspoon Salt
4 cups Confectioner's Sugar
1 teaspoon Vanilla
1/4 cup Spumanti Champagne

Cake Ball Frosting
2 bags (11.5 oz each) White Chocolate Chips
4-6 tablespoons Spumanti Champagne
Gold and Silver Straws
Gold and Silver Sugars or Sprinkles

instructions:


  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the cake mix, melted butter, eggs and vanilla. Blend together with mixer. Add champagne and blend with mixer again.
  3. Prepare a 9x11" dish to cook the cake. Butter or spray the pan  and then flour it. Add cake mix batter to pan.
  4. Bake for 20-25 minutes or until done when checked with a toothpick. Let cool on a rack.
  5. Cut the cake into small pieces. Place pieces into a large ziplock bag. Smush around in the bag, breaking the cake pieces even farther apart.
  6. Mix together the butter, salt, confectioner's sugar and vanilla. Add the champagne and continue to mix on low speed.
  7. Add frosting to the bag of smushed cake pieces a couple tablespoons at a time. Continue to smush the frosting and cake together. When you think it is needed, add more frosting and smush together again. You will have leftover frosting.
  8. Use a 1 tablespoon scoop to make balls with the cake mix/frosting combo. Scoop the mix and roll between your hands to make them smooth. If you have vinyl gloves that are food safe, they are great to use because they help in obtaining a smooth cake ball. Place in a container with a cover and refrigerate after they are rolled.
  9. Melt white chocolate chips over low heat in a double boiler on top of the stove. Once chips are melted and smooth add champagne. It is important that the champagne be heated in the microwave or on the stove before adding it to the chips. I found the microwave works great. If the champagne is not heated, the chocolate will seize up, and become almost impossible to work with. The champagne has to be close to the temperature of the chips. Add the champagne a tablespoon at a time, until you find your desired taste. Mix together until well incorporated.
  10. Use straws or sticks, or whatever you would like as a way to pick up the champagne cake balls. I used some gold and silver straws that I cut in half.
  11. Dip each cake ball into the white chocolate champagne coating. Allow the coating to drip off the bottom of the cake ball, so as to not have too much build up on the bottom. Place ball on wax paper. I dipped two of the balls, then I sprinkled the gold and silver sprinkles on, and put them back in the refrigerator.  Then I dipped two more and did it again until they were all finished. Keep refrigerated until ready to serve.
Created using The Recipes Generator
































Thursday, December 28, 2017

Celebrate it! Blog Link Party!

Thank you for stopping by today!
I hope you had a fantastic Christmas!
Link up and let's have some fun!

Featured link ups from last week:
5 Hot Drinks For Christmas 
from 

Milk and Cookie Mix in a Jar
from 

Peppermint Pampering Gift
from

Let's start the party!
 

12 New Years Eve Party Appetizers You Will Want to Offer Your Guests!

With New Years Eve just a few days away, I wanted to share some of my favorite appetizers from some past New Years Eve parties! Some of these are quick and easy and some may take a little more time than others, but all of these tasty party foods will be enjoyed by your guests!















I hope you found one or more appetizers that you want to offer on your New Years Eve table!
Have a safe and Happy New Years Eve!




Thursday, December 21, 2017

Celebrate It! Blog Link Party!

I am so glad you are here!
Share your blog post here, so we can Celebrate It! with you!
Have a Merry Christmas!

Last weeks 3 featured blogs:
Elf Belt Kisses
from

Christmas Tea Party
from

Santa Felt Gift Card Holder
from


Let's start the party!



Christmas Tree Cupcakes

I found the directions for Christmas Tree Cupcakes on this you tube channel from Cookies, Cupcakes and Cardio, and I had to give it a try! It's fun learning new things, especially when it is something that is creative and I feel that, with some practice, I can do it.  This Christmas Tree Cupcake, made from a sugar cone was easy to make and it is so cute, that any imperfections I may have created while making it, just fade into the cuteness, and aren't really noticeable. I love when that happens!
Christmas Tree Cupcakes 

2 1/4 cups Flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
Cupcake Cups
Sugar Cones
Sprinkles
Confectioners Sugar

Royal Frosting
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar  


 Mix flour, cocoa powder, baking soda and salt. Set aside.
 Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes.  Cool completely.
 Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined.  Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner's sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don't forget to add a star!
Have fun with your Christmas Tree Cupcakes, and as always, leave me a message if you have any questions! Thanks for dropping by today, and Merry Christmas!






 
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Christmas Tree Cupcakes

ingredients:

Devil's Food Cupcakes:

2 1/4 cups Flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Salt

1/2 cup Shortening

1 3/4 cups Sugar

1 teaspoon Vanilla

3 Eggs

1 1/3 cups Cold Water

Cupcake Cups

Sugar Cones

Sprinkles

Confectioners Sugar


Royal Frosting:


3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 

instructions:

  1.  Mix flour, cocoa powder, baking soda and salt. Set aside.
  2.  Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
  3. Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
  4. Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes.  Cool completely.
  5.  Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined.  Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
  6. Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
  7. Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
  8. I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner's sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don't forget to add a star!
Created using The Recipes Generator

Sunday, December 17, 2017

Chocolate Strawberry Brie Bites / #SundaySupper

Chocolate Strawberry Brie Bites are definitely an appetizer you will want on your next party menu! Super simple to put together, and you can do it ahead of time, then add the drizzle right before serving. These little appetizers are bursting with flavor, from the chocolate cracker to the fresh strawberry to the balsamic drizzle. You are going to love these, and so will your guests! 
 Chocolate Strawberry Brie Bites
(printable recipe at end of page) 

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
 Clean and trim strawberries.
Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!


For more Make Ahead Dinner Party Recipe inspiration, check out these yummy ideas!



Ahead of Schedule Starters

Earlier the Better Entrees

Prepared Ahead Dessert

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.





Pin it

Chocolate Strawberry Brie Bites

ingredients:

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

instructions:


  1. Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
  2.  Clean and trim strawberries.
  3. Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
  4. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  5. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
  6. Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!
Created using The Recipes Generator

Thursday, December 14, 2017

Celebrate It! Blog Link Party!


I am so glad you stopped by!
Link up what you have been blogging about,
so we can share and celebrate with you!

Last weeks featured posts:

 DIY Snowman Tin Can Toss
from


Easy Homemade Caramel
from

Sweet and Salty Cracker Candy
from