Category: Desserts

Simple Treats: Making Cake Balls

March 24th, 2012 · 0 Comments Facebook Twitter Pin It


Guest post written by WeUseCoupons’ Moderator, Kelkers.

Have you made Cake Balls before? They’re really easy and you can do so many things with them if you have the proper ingredients. I decided to make some on a whim for my hubby to take to work on Friday, the day before St. Patrick’s Day last week. I was going to add more decoration to them but by the time I was finished, it was 3AM and I was just beat. They didn’t have to take that long but I was trying to clean, trying to do this and that and it just made for a very late night.

One of the great things about cake balls is they are cheap. Cake mixes (Betty Crocker and Pillsbury) often go on sale along with the frosting so pair that up with a coupon if one is out and you can snag two main ingredients for really cheap. And what about the candy melts? I purchase mine at Michael’s using their 40% off coupon.

What you need:

1 Cake Mix
1 Container of Frosting
2 bags of Wilton (or other brand) Candy Melts

Bake the cake as directed on the back of the box. Let it cool and then crumble in a large bowl. Scoop out frosting and add to the crumbled cake. Mix well. Roll into balls and place them on a cookie sheet. Freeze for about 30 minutes or until firm. In the mean time, melt the candy melts in a double boiler or if you have a little fondue crock pot, those work well.

Once the balls are firm and the candy melts are all melted, dip the balls into the candy melt. I use a fork and gently tap the bowl to remove some of the candy melt so it’s not too thick. Place on wax paper or foil will work and let harden. You’re either ready to go or ready to decorate more.

Tips:

  • If you want to add something like coconut, add it right away after balls have been dipped. They harden very quickly and you won’t be able to add anything extra unless it’s frosting/melted candy to them.
  • If the balls start to soften and you’re only half way through, stick them back in the freezer. If they soften too much, you’ll start taking on the fork impressions.
  • Do not add coloring to the melts. It makes the candy melts thicken. If you’re like me and you forget (lol), add a little bit of shortening (I have also used coconut oil) until it thins out again. It will still be thicker and makes it hard to use so I don’t recommend adding color. :)
  • Sometimes the candy melts will crack once it hardens on the cake balls. It’s because of the expansion of the cake as it gets warmer. It’s normal and happens. It won’t happen to all your cake balls and I haven’t found a way yet to make it not happen at all. Just think of the cracked ones as samples. ;)

Here is another picture of the cake balls I made for the Christmas goody baskets that we do every year for family and friends. I used coconut, Heath Bar chunks, crushed candy canes, mini chocolate chips and white chocolate for toppings.

This was a guest post written by WeUseCoupons’ Moderator, Kelkers. You can find Kelkers blogging over at Practical Savings.

Reeses Krispies

March 10th, 2012 · 0 Comments Facebook Twitter Pin It

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If you remember me posting about my fried Reese’s Onion Rings, when I saw this, I immediately knew I was trying it!!  I am heading to the store TODAY to pick up the ingredients :) -.  For the great recipe idea, head over to Oh Sweet Basil for the ingredients and instructions!  (and don’t blame me if you have to let out your pants a size!!)

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Homemade Fruit Popsicles

February 27th, 2012 · 115 Comments Facebook Twitter Pin It

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So simple!!  Pour Apple or White grape juice into popsicle mold, add sliced fruit, then freeze.  How easy is that.  This is a GREAT way to save fruit that isn’t being eaten quick enough.  I HATE to waste food, what better than to freeze it in a way that will be eaten later as a treat!  I can’t find the original photo poster, but the pin on Pinterest is here

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Peanut Butter Chocolate Crescent Snacks

February 25th, 2012 · 3 Comments Facebook Twitter Pin It

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Another simple recipe.  NOT good for you, but it looks terribly delicious!!  Three simple ingredients all of which you can see!  Bake until crescent roll is completely cooked.  Credit for this recipe and photo go to For the Love of Cooking

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Oreo Truffles Recipe

February 23rd, 2012 · 125 Comments Facebook Twitter Pin It

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Ummmm, need I say more?  D.E.L.I.C.I.O.U.S.  Find the recipe here

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Elmo Cupcakes – Step by Step

January 30th, 2012 · 1 Comment Facebook Twitter Pin It

As a parent, I am a firm believer in putting a little effort into birthdays.  Effort doesn’t always mean expensive either!!  It simply means doing something that YOU will always remember, even though your child maybe won’t.  Hannah probably won’t remember this birthday party, but I will!!  This year my wife wanted a themed party.  Being my typical self, I rolled my eyes and said, Elmo or Dora?  Thankfully we did Elmo (I’m not sure I could handle a Dora party just yet!!).  Hannah LOVES Elmo, he’s animated, fun and colorful, everything a 2 year old loves!  We have rented numerous videos from our local library and every time we visit, she knows exactly where the Elmo videos are!  To precious.  These cupcakes are super simple to make, the hardest part is the icing!

Pin It
on Pinterest or Share on Facebook,it’s a simple and easy recipe anyone can enjoy!!

What you need:

  • Store Bought Cake Mix (we did this because it was cheaper, we got the mixes with coupons)
  • Oreo cookies for the mouth
  • Marshmallows for the eyes
  • Tube of Orange icing
  • Tube of Black icing
  • The red icing we made ourselves using real butter, powder sugar, vanilla and half and half cream

The directions to make the red icing:

The issue with Elmo is the red icing.  Elmo has a very red color, and just using red food coloring doesn’t work.  Elmo looked pink when we tried, so we went a different route.  We made our own butter cream icing (it was amazing I might add).  We have a stand mixer so we added 2 sticks of butter and three cups of powder sugar together.  (You can use a simple hand mixer, it will work fine)  We mixed them until they were smooth and then added a teaspoon of vanilla and a tablespoon of half and half cream.  The last step to this process is the red food coloring.  We purchased the dye at Michaels (using a coupon), and it was RED food coloring (no flavor) from the Wilton brand.  It costs around $2-$4 depending on the size.  The trick is to add the food coloring to the icing until you reach the red color of Elmo.  Add slowly until you get the right color.

General Instructions

Once you have the icing, follow the instructions on the box and bake your cupcakes.

The last piece of equipment you will need is a pipping tip for the icing to give Elmo the furry look.We use zip-lock bags and cut the ends out and place the pipping tip in them (it’s a much cheaper option than buying pipping bags).  Slowly pipe the red icing on to the cupcake.

Once the cupcake is covered, add the marshmallows for eyes.

Then use the orange icing and create a nose.  The orange icing is store bought, simply because you don’t use alot

To create Elmo’s mouth, cut an Oreo in half.  You can either place the Oreo on the cupcake, or take off the back of the Oreo.  If you remove the back, the cookie doesn’t stick up as much and gives a more authentic look.

We then add the pupil to the eyes using the black icing.  Again b/c of the small amount of icing used, we simply purchased store icing.  A tip for the black and orange icing, go to your local grocery store’s bakery and ask them for a small amount of each color, and see if they will see you some to save some money.

The final product!  Some weren’t perfect and that’s okay!!  The kids LOVED them!!  Hannah had a ball!!

Here is the entire look on the party table.  We also made an Elmo cake, which was super simple to do as well.  Everyone loved it!!  I hope you enjoy this post!!

Pin Iton Pinterest or Share on Facebook, it’s a simple and easy recipe anyone can enjoy!!

If you want to have your recipe featured on WeUseCoupons Blog, just click here to submit it!!  No professional photos needed, we love to feature real food from real people!!

Note: As you can see from the final picture we also made some regular (non-red40) icing for me!!  The elmo red icing will most likely contains RED #40, and some children and adults (including ME we found out later) have a mild reaction to it.  I was the only one at the party that had a bad reaction, and my reaction was some ‘digestive cramping’ LOL, for a day or two.  Nothing terrible.  Some have suggested you try to go all natural with the red icing, and that’s not a bad idea, I’m just not sure what products would give that color without tasting bad!

Pecan Pie

December 29th, 2011 · 6 Comments Facebook Twitter Pin It

I really only do a lot of baking around the holidays. Recently I took on the task of making very finicky Pecan Pies. Now if any of you have made these pies before you know they require some finesse to them.  I have an old temperamental oven, it still works well but sometimes I think the temp may be off just a bit. The first time I made these pies was at Thanksgiving.  Well that is where I had my learning experience, the first one came out too dark. So, I had to make another one, this time I cooked it at a little lower temperature for about 10 min less the suggested cooking time, and covered the nuts half way through. It turned out so much better, so good in fact I decided I wanted to perfect my technique and make them for Christmas as well! My twist on the pies is I used Agave nectar. My mother who is a diabetic wanted to be able to eat something sweet for the holidays, and agave is a perfect alternative to corn syrup, and it has minimal affect of blood sugar levels.  I wasn’t sure about making the substitution at first but they turned out wonderfully, and my mother did not have to feel guilty about eating dessert, or me for making it!

I got the idea from watching food network’s holiday special from Aaron Sanchez. In his recipe he used  grated orange zest, I omitted this, as I hate orange or citrus in most foods, and he made his own crust, I just used Pillsbury ready crust and it was awesome!

Pecan Pie

Ingredients:

3/4 stick of unsalted butter

1 1/4 cups of light brown sugar packed

2 tsp of vanilla extract

1/4 teaspoon of salt

3/4 cup of agave nectar

3 large eggs

2 cups of pecan halves

Directions:

Preheat oven to 350, ( I baked mine at 325)
Melt butter in sauce pan and then add in brown sugar stirring until smooth. Remove from the heat and add in agave nectar and remaining ingredients. In a separate bowl whisk eggs together. Then pour some of the warm mixture into the eggs while whisking to temper the eggs and keep them from scrambling. Then pour the egg mixture into the rest of the batter, stirring to combine.  Place pecans in the bottom of pie shell and pour mixture over the pecan. I pour mine through a fine mesh strainer, just in case there were any scrambled bits of egg that didn’t properly temper. Place in oven and bake for 45-50 min or until just set. You may need to cover the top of the pie half way through to keep the nuts from burning.  You will need to cool at least one hour or more before cutting this pie. This pie will yield 8 pieces.

I hope that this Christmas season has blessed you and your family well! Merry Christmas and Happy New year from Mr. and Mrs. Coupon! I sincerely hope you enjoy this recipe!

Quick and Easy 2 Ingredient Peanut Butter Fudge

December 23rd, 2011 · 4 Comments Facebook Twitter Pin It

2 Ingredient Peanut Butter Fudge

Ingredients - 

1 – Jar of any brand peanut butter – 16 oz (creamy style)
1 –  Tub ready made frosting any flavor 16 oz ( I like the plain vanilla,the best)

Empty peanut butter and frosting into a microwave safe container.
Microwave on high for 1 min, stir
Microwave on high for 1 min stir until smooth.

Pour mixture into lightly greased glass pan. (8 x 8, works best)
Smooth out, then refrigerate until hard .

I always get lots of compliments on this fudge. It makes a great gift for anyone!
I made this last weekend and it cost me less than $3 to make.

 

Recipe shared by Money Saving Michele

Chocolate Dipped Cherries

December 20th, 2011 · 241 Comments Facebook Twitter Pin It

Pinterest LogoChristmas Party ideas

Another great Christmas Party idea!!  I’m a pretty simple guy so I’m not sure I’d do the cups, but the chocolate dipped cherries look very easy!!  And the white chocolate and the red cherries scream Christmas!!

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Sugar Free Sugar Cookies Recipe

December 19th, 2011 · 2 Comments Facebook Twitter Pin It

Thanks to WUC moderator Kelkers for sharing this in the  Recipe Box.

Sugar Free Sugar Cookies

Ingredients:
1/2 cup butter
1 large egg
2 teaspoons Vanilla Extract
1/2 cup plus 1 tablespoon Artificial Sweetener (printable Truvia Coupon)
1-1/2 cups All-Purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Baking Soda

1. Preheat oven to 375 degrees.
2. In medium size bowl, beat butter with electric mixer on medium for one minute until creamy.
3. Add egg and vanilla. Beat for 2 more minutes until well blended.
4. With mixer on low speed, slowly add artificial sweetener and beat for one more minute until well mixed.
5. Mix flour, salt and baking soda with spoon in small bowl.
6. Spoon dry ingredients into butter mixture and stir vigorously with spoon for one or two minutes until well mixed and dough is creamy and slightly sticky.
7. Drop dough with cookie dropper onto cookie sheet 2 inches apart.
8. With plastic wrap sprayed lightly on one side with non stick cooking spray, press cookie dough down lightly – to about 2 inches wide.
9. Bake for 10 – 12 minutes until edges are lightly browned.

I skipped the plastic wrap and just used a cookie stamp.

Homemade Reindeer

December 18th, 2011 · 197 Comments Facebook Twitter Pin It

Pinterest LogoReindeer Cookies

Awesome party idea!!

  • Nutter Butter cookies
  • M&Ms — buy the LARGE bag to get just the right amount of brown M&Ms and red M&Ms (unless you are okay with other colored eyes)
  • tiny twist pretzels
  • white frosting, in a tube or else put some in a pastry bag — the kind that will harden.  A different version uses peanut butter as the “glue” but I think this would be a bit messier than you want — but experiment!

For all the details head over to Caffeine and Prayer

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Christmas Pretzels

December 17th, 2011 · 141 Comments Facebook Twitter Pin It

Pinterest LogoCreative Pretzels

Another creative idea for Christmas parties!!  Simple and easy.

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.75 off 2 Betty Crocker Supreme Brownie or Dessert Bars, plus recipe!

December 9th, 2011 · 0 Comments Facebook Twitter Pin It

Click HERE or the image to grab a .75 off 2 coupon for Betty Crocker Original Supreme or Supreme Bars!

Then use the product to make these YUMMY Brownie Goody Bars from the Betty Crocker Website!!!Ingredients

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Click HERE for coupon!
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chip
Directions
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
  2. Make and bake brownies as directed on box. Cool completely.
  3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
  4. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
Makes 16 bars

Coconut Thumbprint Cookies

December 6th, 2011 · 1 Comment Facebook Twitter Pin It

Raspberry Jam Filled

Our moderator Foggy shared her wonder recipe for Coconut Thumbprint Cookies!! The pictures look amazing and recipe is super easy!!!!!

Basic Coconut Thumbprint Cookies
8 TBSP of unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1 large egg, separated
1 tsp vanilla extract
1-1/4 cups of all-purpose flour (I use whole wheat pastry flour)
1/4 tsp salt
1 TBSP of white sugar
3 cups of coconut flakes
apricot preserves, raspberry jam, or other preserve or jam of choiceIn a mixing bowl or electric mixer on medium speed, beat the butter and the sugars together until light and fluffy, about 3 minutes. Add and beat in the egg yolk (reserving the white) and vanilla.If using electric mixer, turn to low and beat in the flour, salt, and 1 cup of the coconut flakes. Continue to mix until the batter starts to form a ball.

Stop the mixer and refrigerate the cookie dough for 30 minutes or until it is easier (stiffer) to handle.

Roll dough into 1” balls, dip into the egg white and roll in the remaining coconut to coat.

Transfer the balls to a cookie sheet. Using your thumb or the back of a small spoon, make an indention into the balls to form a “nest”.

Preheat Oven to 350 (this should be heated and ready by the time the next two steps are done)

Put the pans in the refrigerator to chill for 20 minutes.

Fill the center of each cookie with preserves or jam of choice. Don’t over-fill or the preserves or jam will leak out during baking.

Bake for 8 – 10 minutes. Let cool for 5 minutes before serving.

Makes about 2 dozen.(I made my cookies a little bigger than the 1” balls and doubled my recipe.)

Apricot Fillings

Foggy also goes over several different mix books in her post to help keep your cooking and baking.  From everyday recipes to awesome ones!! This book she recommends strongly and goes over how she has altered recipes from the book here!!
You can find this book on Amazon and its on sale right now for $ 13.14 and sure to save you loads of money year round!!!! Be sure to go here to check it out!

Pumpkin Cheesecake

October 25th, 2011 · 0 Comments Facebook Twitter Pin It

Impossibly Easy Pumpkin Cheesecake


1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
1/4 teaspoon vanilla
3 eggs
3/4 cup sugar
1/2 cup Original Bisquick® mix
1 1/2 teaspoons pumpkin pie spice
1 cup caramel topping, if desired
Pecan halves, if desired

1.Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2.In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

3.Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

 

This recipe was shared by WUC user amber070911 in the Recipe Box Forum