Triple Chocolate Strawberry Cake Truffles /#SundaySupper

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Is there anything better than chocolate? OK. I know not everyone loves it like I do, but you have to admit, it's pretty good stuff! So, multiply it by three and you get my Triple Chocolate Strawberry Cake Truffles! Start with a deep, dark, chocolate cake, add a creamy homemade chocolate buttercream, toss in some beautiful, fresh, chopped strawberries and dip all of it in a rich, drizzly, milk chocolate ganache. Sprinkle with sprinkles for fun!

 Triple Chocolate Strawberry Cake Truffles  
(printable recipe at end of post)
Cake
1 cup Butter, softened
3 cups Sugar
4 eggs-divided
1 cup Cocoa
4 cups Flour
3 teaspoons Baking Soda
pinch of Salt
2 cups Buttermilk
2 teaspoon Vanilla


Chocolate Frosting 
1 cup Butter, softened
1 teaspoon Vanilla Extract
4 cups Confectioner's Sugar
3/4 cup Cocoa
3-5 tablespoons Milk
1 cup fresh strawberries, chopped  

Chocolate Ganache
12-16 ounces Milk Chocolate Bar
3-4 ounces Heavy Whipping Cream 
Decorative Sprinkles

Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together. 

Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.

Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.

Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.

 

Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time. 

 As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.

Chop  strawberries into smaller than bite size pieces. Set aside.

Use your hands or a fork or knife and chop up the cake in to small pieces. 

Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.

Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.

Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.

To make the frosting, chop 12-16 ounces of milk chocolate.  Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.

 Sprinkle with sprinkles and enjoy!

A big shout out to thank Amy, our host today, who blogs at  My World Simplified! Great job Amy!

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

• Hot Fudge Ice Cream Cake by Pies and Plots
• Toasted Almond Oatmeal Chocolate Chip Cookies by Helpful Homemade
• Triple Chocolate Strawberry Cake Truffles by The Freshman Cook
• White Chocolate Molten Lava Cakes by That Skinny Chick Can Bake
• White Chocolate-Filled Snickerdoodles by Fantastical Sharing of Recipes

Entrees

• Double Pork Stuffed Pork Roast by Food Lust People Love
• Italian Stuffed Caprese Chicken by My World Simplified
• Japanese Chicken Curry by What Smells So Good?
• Lightened-Up Shrimp Scampi by My Savory Spoon

Sides and Salads

• Mom’s Easy Clam Dip by Cricket’s Confections
• Salmon and Capers Panzanella Salad by And She Cooks
• Swedish Creamy Potato Casserole (Jansson’s Frestelse) by Sunday Supper Movement

Sweets

• Berry Chantilly Trifle by The Crumby Cupcake
• Blackberry Cobbler with Brown Sugar Pecan Biscuits by Soulfully Made
• Lemon Cheesecake Stuffed Strawberries by Our Good Life
• Lemon Cooler by Cosmopolitan Cornbread
• Mom’s Southwest Georgia Pound Cake by Family Around The Table
• Strawberry Rhubarb Crisp by Caroline’s Cooking
• Strawberry-Rhubarb Compote by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. The Recipe Box -->

Author: The Freshman Cookprint recipe

Triple Chocolate Strawberry Cake Truffles

INGREDIENTS:

Cake

• 1 cup Butter, softened
• 3 cups Sugar
• 4 eggs-divided
• 1 cup Cocoa
• 4 cups Flour
• 3 teaspoons Baking Soda
• pinch of Salt
• 2 cups Buttermilk
• 2 teaspoon Vanilla
• 1 cup fresh strawberries, chopped

Chocolate Frosting

• 1 cup Butter, softened
• 1 teaspoon Vanilla Extract
• 4 cups Confectioner's Sugar
• 3/4 cup Cocoa
• 3-5 tablespoons Milk

Chocolate Ganache

• 12-16 ounces Milk Chocolate Bar
• 3-4 ounces Heavy Whipping Cream
• Decorative Sprinkles

INSTRUCTIONS:

1. Cream the butter until creamy. Add the sugar a little at a time, mixing after each addition.Separate the egg white and the yolks. Put the whites aside and add the yolks to the mix. Beat together.
2. Place the cocoa in a 2 cup of larger measuring cup. Add just enough water to the cocoa to make a thick smooth paste. Mix until it is smooth. Then add water to the cup until you have 2 cups of cocoa mix. Add to the creamed mixture. It will no longer be thick.
3. Sift together the flour, baking soda and salt. Add vanilla to the buttermilk. Add the dry mixture to the cocoa mix, alternating with the buttermilk. In a separate bowl, beat the egg whites in to stiff peaks. Fold the whites into the batter.
4. Pour the batter in to a 13x9" greased and floured pan. Bake in a 350℉ oven for 15-20 minutes. This recipe only uses a little more than 1/2 of the cake batter. Refrigerate the remaining batter. Remove from oven and cool completely.
5. Make the frosting by mixing together the butter and vanilla. Add the confectioners sugar and cocoa a little at a time.
6. As the mix thickens, add milk a little at a time until you reach the consistency you want. Set aside.
7. Chop strawberries into smaller than bite size pieces. Set aside.
8. Use your hands or a fork or knife and chop up the cake in to small pieces.
9. Start adding the frosting to the crushed chocolate cake. Add a little at a time, until you have enough. You won't need all the frosting. The cake should be wet from the frosting.
10. Add the strawberries to the cake. Use a spatula or your hands to mix the strawberries into the cake and frosting.
11. Using a scoop, make balls of the mix and place on a tray. Refrigerate. Once the cake balls are cold, take them out of the fridge, and roll them into more compact balls if needed. Refrigerate.
12. To make the frosting, chop 12-16 ounces of milk chocolate. Place in a double boiler and melt. Once melted, warm up a small amount of the heavy whipping cream. I like to use the microwave for this. Slowly add the warmed whipping cream to the melted chocolate, a little at a time until the chocolate is just slightly thinned. Dip cake balls in to the chocolate and keep refrigerated.
13. Sprinkle with sprinkles!

http://www.thefreshmancook.com/2017/05/triple-chocolate-strawberry-cake.html

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Fruit and Graham Cracker Snacks~15 Minute Friday!

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Welcome to 

15 Minute Friday!

(printable recipe at end of post)

(makes 4 snacks)

4 slices of Cream Cheese
2 Chocolate Graham Crackers (cut in half)
12 Fresh Blueberries
2 slices of Fresh Strawberries
1/2 Banana
Sprinkle of Confectioners Sugar

This is a very simple recipe, and you can easily change it to make it your own. I used a block of cream cheese, but I am sure that whipped cream cheese can be used just as easily. This recipe uses strawberries, blueberries and bananas, but any combination would work. I can see using pineapple chunks, orange segments, and mango for a tropical touch! I sprinkled the top of the crackers with a light dusting of confectioners sugar, but a drizzle of honey, or a sprinkle of coconut flakes would be awesome.

These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I covered each graham cracker with cream cheese, topped it with the fruit, and sprinkle with confectioners sugar.  I made all four of these pieces in about 8 minutes, well within the 15 minute time limit!  

 How 15 Minute Friday works~ 

Every Friday I plan to post a simple and quick recipe that can be made in 15 minutes or less. It might be a morning bite, or maybe an
afternoon snack, or evening treat to enjoy. The only rules I have set for myself is that the recipe has to be able to be made within 15 minutes. That time does not include getting the ingredients out of the pantry or fridge, but once they are gathered together, the clock begins! The point is to present to you, a quick, tasty, recipe that you will enjoy and won't take you all day to cook.

Thank you for joining me for the inaugural issue of 15 Minute  Friday! I hope you enjoyed it!

Author: The Freshman Cookprint recipe

Fruit and Graham Cracker Snacks

prep time: cook time: total time:

INGREDIENTS:

• 4 slices of Cream Cheese
• 2 Chocolate Graham Crackers (cut in half)
• 12 Fresh Blueberries
• 2 slices of Fresh Strawberries
• 1/2 Banana
• Sprinkle of Confectioners Sugar

INSTRUCTIONS:

1. These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I made all four of these pieces in about 8 minutes, well within the 15 minute time limit!
2. These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I covered each graham cracker with cream cheese, topped it with the fruit, and sprinkle with confectioners sugar.

http://www.thefreshmancook.com/2017/05/fruit-and-graham-cracker-snacks15.html

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Chicken Fried Picnic Salad / #SundaySupper

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Let me tell you about the Chicken Fried Picnic Salad!! As we get closer and closer to summer, I always like to start making lists of places I want to go and things I like to do. One of the activities I plan every year is a picnic! I love them. But then, who doesn't love an activity that revolves around fantastic food, wonderful friends and fresh air?!! Follow that train of thought, and that is how I came up with this Chicken Fried Picnic Salad! 
Today for #SundaySupper we are all about salads, and this salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites. I wanted to add baked beans, but I was talked out of it! (I still think it might be good!) 

 Chicken Fried Picnic Salad
(printable recipe at end of post)

Potato Salad
1/4 cup Mayonnaise
2 teaspoon Mustard
2 teaspoon Sugar
2 hard boiled Eggs
3 medium Potatoes
ground pepper

Fried Chicken 
 2pounds boneless, skinless Chicken Breasts
2 cups Flour
1 tablespoon Garlic Powder
Ground Pepper
6 Eggs
6 packs Ritz Crackers Everything flavor
Oil for frying

Salad
Iceberg Lettuce
Romaine Lettuce
Cherry Tomatoes
1/4 cup chopped onion
1/4 cup Corn Niblets
2 Hard Boiled Eggs
2 pieces Bacon
Sunflower Seeds
Dressing of your choice

Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.

Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.

Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.

In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.

 Filet the chicken breasts if they are too thick.

Cut out any veins and fatty pieces.

Slice chicken into slices.

Set up a mini frying station with flour, add the garlic powder and pepper.

Put eggs in another dish and whip.

Crush crackers.

Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.

Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.

Pan fry the corn in a teaspoon of butter.

Cook bacon and chop. Chop onion.

Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve. 

Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds.  Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. 

Drizzle with your favorite dressing, and enjoy!
Thanks for joining me today!
Scroll down and find more gorgeous salads created by #SundaySupper family members! 

Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

• Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
• Grilled Keilbasa and Warm Mustard Viniagrette Salad by Our Good Life
• Healthy Steak Salad by Cricket’s Confections
• Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
• Southwestern Steak Salad by Hezzi-D’s Books and Cooks

Choice Chicken Salads

• BBQ Chicken Salad by Palatable Pastime
• BBQ Chicken Avocado Hemp Seed Salad by Family Foodie
• Caribbean Chicken Quinoa Salad by My Life Cookbook
• Chicken Fried Picnic Salad by The Freshman Cook
• Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
• Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
• Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
• Rainbow Greek Chicken Salad by Jersey Girl Cooks

Superb Seafood Salads

• Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
• Crab Salad with Chili, Tomato and Avocado by Monica’s Table
• French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
• Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
• Roasted Cod and Edamame Salad by The Bitter Side of Sweet
• Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
• Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

Vibrant Veggie Salads

• Chopped Greek Salad by Soulfully Made
• Farmers Market Quinoa Salad by And She Cooks
• Iron Chef Morimoto Inspired Salad by NinjaBaker.com
• Kale Guacamole Salad by Pies and Plots
• Kale Superfoods Salad by Sew You Think You Can Cook
• Loaded Chopped Salad by Simple and Savory
• Muffuletta Pasta Salad by Cosmopolitan Cornbread

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

yield: 2 SaladsAuthor: The Freshman Cookprint recipe

Chicken Fried Picnic Salad

INGREDIENTS:

Potato Salad

• 1/4 cup Mayonnaise
• 2 teaspoon Mustard
• 2 teaspoon Sugar
• 2 hard boiled Eggs
• 3 medium Potatoes
• ground pepper

Fried Chicken

• 2 pounds boneless, skinless Chicken Breasts
• 2 cups Flour
• 1 tablespoon Garlic Powder
• Ground Pepper
• 6 Eggs
• 6 packs Ritz Crackers Everything flavor
• Oil for frying

Salad

• Iceberg Lettuce
• Romaine Lettuce
• Cherry Tomatoes
• 1/4 cup chopped Onion
• 1/4 cup Corn Niblets
• 2 Hard Boiled Eggs
• 2 pieces Bacon
• Sunflower Seeds
• Dressing of your choice

INSTRUCTIONS:

1. Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
2. Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
3. Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
4. In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
5. Filet the chicken breasts if they are too thick.
6. Cut out any veins and fatty pieces. Slice chicken into slices.
7. Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
8. Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
9. Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
10. Pan fry the corn in a teaspoon of butter. Cook bacon and chop. Chop onion. Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
11. Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. Drizzle with your favorite dressing, and enjoy!

http://www.thefreshmancook.com/2017/05/chicken-fried-picnic-salad-sundaysupper.html

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Chicken Avocado Caprese Salad / #TasteCreations

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Today we are celebrating Salads at the Taste Creations Blog Hop! This Chicken Avocado Caprese is one of my favorite salad combinations. It is full of flavor, with the moist chicken, juicy tomatoes, and creamy mozzarella. Add the yumminess of the avocados, and it is a salad worth your time! I say "worth your time" but it really is not that time consuming to make.  You simply pan fry a boneless, skinless chicken breast, slice some mozzarella, chop up a small avocado and your favorite lettuce, and drizzle on some Balsamic Glaze or your favorite dressing! You are ready to enjoy an incredible salad that you will want to make again and again!  
Chicken Avocado Caprese Salad 
(printable recipe at end of page)

8 ounce Chicken Breast
1 1/2 teaspoons Mrs Dash Italian Medley
2 ounces Extra Virgin Olive Oil  
Iceberg and Romaine Lettuce
Fresh Avocado
6-7 Grape Tomatoes
4 Slices Fresh Mozzarella Cheese 
5-6 Fresh Mozzarella Balls
Balsamic Glaze {link to the recipe and ingredients below}

Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.

Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.

Spray a frying pan with pan spray, and cook chicken until done.

 Chop and wash the lettuce. Place on a plate. 

Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze. 
If you want to make the Balsamic Glaze, here is where you can find the recipe-----------Let's Make Balsamic Glaze!
You can also buy it at the store.

Check out these tasty salads made by the fantastic and creative bloggers participating in The Taste Creations Blog Hop!

1. Tequila Lime Grilled Shrimp Salad Dressing Recipe
2. Chicken Avocado Caprese Salad
3. Chicken Avocado Strawberry Salad 
4. Homemade Creamy Italian Dressing with Grilled Chicken Salad 
5. Chicken Paillard with Spring Green Salad 
 

Thank you to all the members of #TasteCreations

 for welcoming me into this fun, creative, and tasty group!

yield: 1 Individual SaladAuthor: The Freshman Cookprint recipe

Chicken Avocado Caprese Salad

INGREDIENTS:

• 8 ounce Chicken Breast
• 1 1/2 teaspoons Mrs Dash Italian Medley
• 2 ounces Extra Virgin Olive Oil
• Iceberg and Romaine Lettuce
• Fresh Avocado
• 6-7 Grape Tomatoes
• 4 Slices Fresh Mozzarella Cheese
• 5-6 Fresh Mozzarella Balls
• Balsamic Glaze

INSTRUCTIONS:

1. Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
2. Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
3. Spray a frying pan with pan spray, and cook chicken until done.
4. Chop and wash the lettuce. Place on a plate.
5. Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze.

http://www.thefreshmancook.com/2017/06/chicken-avocado-caprese-salad-taste.html

Created using The Recipes Generator