Recipes Posts

12Feb
1

Cookies & Creme or Chocolate Covered Cherry Bon Bon Recipe for Your Sweetheart

Yesterday I made 9 dozen bon bons for my sweethearts.  I have a lot of people to be grateful for.  These bon bons are perfect little treats for my sweethearts.  They are definitely sweet so one or two per package go a very long way.  I used fat free sweetened condensed milk in mine and it didn’t change the recipe.  I am laughing at myself thinking that a little fat free will make up for 3 lbs of confectioner sugar.  I made the gift sacks as well and added a few stickers.  I have the instructions for the gift bags as well.

Any way here is the recipe.

1 c. butter melted

1 14 oz can of sweetened condensed milk

3 lbs. confectioners’s sugar

For cookies a creme

1/2 cup cream-filled chocolae sandwich cookie crums

1 lb. white candy coating, chopped

For the chocolate covered cherries

54 marachino cherries, patted dry

1 lb. milk chocolate candy coating, chopped

In a large bowl, combine butter and milk.  Gradually beat in confectioner’s sugar until a smooth dough is formed.  Divide in half; cover with plastic wrap.

For bonbons, stir cookie crums into ne portion.  Shapte into 1-in. balls.  In a microwave-safe bowl or heavy saucepan, melt white candy coating; stir until smooth.  Dip balls in candy coating, allowing excess to drip off; place on waxed paper-lined baking sheets.  Chill until firm.

For chocolate-covered cherries, shape one portion into 1-in. balls; flatten to 2-in. circles.  Wrap each circle around a cherry and gently shape into a ball.  Place on waxed paper.  Melt chocolate candy coating; stir until smooth.  Dip balls in chocolate, allowing excess to drip off;  place on waxed paper-lined baking sheets.  Chill until firm.

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09Feb
2

Bunco with Red Velvet Chocolate Cake

Red Velvet Chocolate Cake

One night a month.  I leave the house with $3 in my pocket to join a group of ladies who have been playing bunco for years.  Bunco is a leave your brain at the door kind of game.  We play with a group of 12 ladies.  I asked one of them how long our group was in business.  In true Bunco Girl fashion I received this response.  ”I was invited when I just found out I was pregnant with Sunny – (right after getting into a size 7 at Diet Center) – and Sunny turned 27 last Sunday. They had been meeting a long time before that – I think Moe wasn’t married yet, and she is a charter member – also Ardith is a charter member.”  Needless to say our bunco group has been playing for a very long time.

Myself I can remember starting about 2 kids ago.  The group of people are I play with are unique.  We don’t see each other everyday so it is always an interesting conversation.  We catch up on the lives of our members every month.  Better yet we catch up on the lives of the people in each others neighborhoods once a month.  If you want to find out what is happening in your little corner of the world put together a bunco group.

We contribute a grand total of $3 per person to play.  Each member hosts once per year and takes our bunco money for prizes when they host.  The host is responsible for Getting a $13 gift for 1st, $10 for 2nd, $8 for 3rd, $5 for bunco and they foot the bill for the boobie prize.

There are tons of different ways to play.  I can’t explain how we do it.  You just have to sit down and jump in to play.  Usually a vet is there to bring the newbies along.  And the newbies are there to keep the vets in check.  While we don’t play for blood I would have to say we can get a little competitive.  Our ladies are pretty creative with the prizes so it is always fun to win and take home the bunco prize.  If you want the down low on how to really play the game visit Bunco Rules.

One of the best parts of our bunco night it the desert at the end.  I rarely pass on whatever our gals cook up.  We don’t have a bad baker in the bunch.  My night to host included a Red Velvet Chocolate Cake.  I had never made one before but I can tell you I will make several in the future.  The batter was incredible.  I admit to licking the bowl and the spatula myself. It included a mixture of vinegar and baking powder at the end that did something that made this cake recipe a keeper in my book.

Here is the recipe.  I hope you enjoy it and possible use it for you next bunco session.

INGREDIENTS

Makes one 8-inch cake.

  • 3/4 cup unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 one-ounce bottles liquid red food coloring
  • 3 tablespoons lukewarm water
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar
  • Cream Cheese Frosting for Red Velvet Cake

DIRECTIONS

  1. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
  3. In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  4. Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

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