Carrot Cake cakeballs

My friend Megan brought cakeballs on one visit from Texas - there is a bakery that makes them using the cake they would normal throw away. She was talking to some friends about them and one of them knew how to make them so we have been playing with the recipe to make them the right consistancy (which is different for each person)

Ingredients:
Any flavor cake mix or cake recipe
Can of frosting or a batch of homemade
Candy Melts, Almond Bark, or chocolate

Directions:
Make the cake.

When the cake cools off enough to touch it (not cold because it has to melt the frosting)break it into pieces in a lare bowl then add the frosting start with half of can then go from there (this is where your taste and consisity comes into play).

I mixed it with my hands so it is more cakie but I have also mixed with a spoon so it was more like a truffle.

Make balls - it will make abut 24 depending on how big you want the balls (the carrot cake made 30+ but I think it was all the added stuff)

Freeze them - a few hours or over night (this is so they do not fall about when you dip them in the coating)

Melt which ever coating you choose to work with - I like candy melts because they are really easy to work with and taste great.

Dip each ball in the coating - (I found that a 2 prog fork works great to get them out of the dip)

Tap on side of bowl to get eztra coating off.

Let dry.

Try to eat only one!

---

Ultimate Carrot Cake (back of box)

1 package Betty Crocker® SuperMoist® carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting
white candy melts

With this one I ued the whole can of frosting because of all the extra stuff in it.

Symphony Brownies

Candy told me about these and those who know me, know I don't care for mixes - this is really great .

SYMPHONY CHOCOLATE BROWNIES Candy Gardner

2 boxes Ghirardelli brownie mix(double chocolate or chocolate walnut flavors preferred.
3 extra-large (7oz) Hershey’s Symphony Milk chocolate bars with almonds and toffee***
Preheat oven to 350 degrees. Prepare brownie mixes as directed on package, preparing each mix in a separate bowl.

Spread one prepared mix in greased 9X13 inch pan. Top batter with candy bars (you may need to break in half to get it to fit perfectly; then top with other prepared brownie mix. Bake 40 minutes – no longer. Cool completely before slicing

***These are the ones with the blue label

Makes 24 servings

Peanut Butter Munchies, aka "Cookie Crack"

I made this recipe for the first time on December 15th. 10 days later, I've made it four more times. It's amazing.
---
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa powder and baking soda; set aside.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. From the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 ( 3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a buttered glass dipped in 2 tablespoon granulated sugar.

Bake cookies in preheated oven for 8 minutes, or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks, cool. Makes 32.

To store: Place cookies in layers separated by waxed paper in an airtight container. Cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

"Better Homes and Gardens Christmas Cookies 2002"