Wednesday, July 22, 2015

Happy 4th of July - 2015

Happy 4th of July!

It's always great to get together with friends and family to celebrate America's birthday; she's beautiful isn't she?

Besides the usual greats - coney's and cheese burgers (with all the toppings) and apple pie you can't forget the sparklers, ice cream cake pops and star-shaped watermelon, right? 

Maybe a little angel food cake smeared with whipped cream and berries, sprinkled with powdered sugar too!

Ice Cream Cake Pops! 
Recipe Courtesy of:
Jenny Cookies, thank you Jenny!

1 box Duncan Hines Cake Mix (flavor of your choice)
1 (3.4 oz) box Jell-O chocolate instant pudding
1 cup water
1/3 cup oil
4 large eggs
1/2 to 3/4 cup Buttercream Frosting 
1 box Joy Brand Mini Sugar Cones
3 (12 oz) packages white candy melts
40 sixlets (any color you wish)
rainbow jimmies
You will need:
9″ x 13″ baking pan or casserole dish
1. Preheat the oven to 350 degrees. Coat the 9×13 baking pan with cooking spray, or grease and flour the pan, tapping out the excess flour. Set aside.
2. In a large bowl, and using an electric mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
3. Pour the batter into prepared cake pan. Place the pan in the preheated oven and bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
4. Remove the pan from the oven and place on wire cooling rack for 25-30 minutes. Let cool completely before making the cake pops.
5. Mash up the cake and place in a large bowl. Using an electric stand mixer fitted with a paddle attachment, mix the cake and 1/2 to 3/4 cup buttercream frosting on medium speed until well blended and the mixture can be molded into a ball. Measure and roll the mixture into tablespoon size balls. Refrigerate 30 minutes to one hour, or until firm.
6. Melt the candy melts in a microwave safe bowl in 30 second increments for about 2 1/2 minutes, stirring as needed until smooth.
7. Barely dip the top of the mini cup cone into the melted candy, just enough to put a ring at the top of the cone. Place the cone upside down on top of the refrigerated cake balls. This helps the candy adhere to the cake balls. Continue until all are finished.
8. Dip the cake balls (with the cone attached) into the melted candy, completely coating it to the edge of the cone. Sprinkle with rainbow jimmies and top each with a sixlet candy while the melted candy is still wet.

'...and the home of the....braaaave!' 

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