Posts tagged ‘recipe’

July 2, 2012

As promised: Dark Chocolate + Orange Cake Pops

by Jillian Douglas



The combination of dark chocolate + orange interests my taste buds quite a lot. There’s just something so contrasting but balanced about pairing the nutty, rich flavor of chocolate with this light citrus fruit. As I hinted at in this post, cake pops are not my passion. But I do think if you’re going to bother with the fad, you might consider this recipe I concocted with the help of a few friends…

Dark Chocolate + Orange Cake Pops


16 oz. Hershey’s Dark Chocolate Chips

1 Orange

1 Box of Cake Mix (with other ingredients it calls for, such as oil, water, or eggs, made as a cake, cooled)

1 Can of Chocolate Frosting

1-2 tsps of Orange Extract

Now I am in no way a cake pop guru, so if you know a better way to make them, by all means, go for it. But this is how I did it:

1. Crumble the cake into smithereens. Be aggressive. Be. Be. Agressive.

2. In a large bowl, heap the cake on the frosting and add a few teaspoons of orange extract (to be honest, this was such a long time ago, that I do not recall how many teaspoons I used. But I do know that I followed what was on the bottle, and it came out quite, quite delicious).

4. Mix, mix, mix.

5. Now would be a good time to experiment with chilling this mixture to make it a little firmer. I didn’t have the time, so I went ahead and rolled them up into balls.

6. Zest up some orange peel (we didn’t have a zester tool so my cutie just minced it up like a pro). Melt the chocolate in a pot on the stove.

7. Stick lollipop sticks into those cake batter babies and plop into the chocolate, spooning chocolate all around it for good coverage.

8. Dip the tip of your newly formed cake pop into the orange zest and place on a plate (or in a handy dandy cake pop holder or piece of foam) and refrigerate until stable.

Yum yum yum!

November 4, 2011

Everything in Mugs is More Delicious

by Jillian Douglas

I really like mugs. It’s what I trust my beloved coffee with. They’re cozy and when I wrap my little hands around them, tucking my fingers in the nook of the handle, I can’t help but feel like I’m hugging my own little deliciousness-bearer.

So you can imagine that when I saw this on Pinterest, I had to try it. It’s coffee cake! In a mug! It’s beautiful and it’s yummy and it can be yours in less than 10 minutes!

So go get your yummeh on and grab your favorite mug and stuff it with these yummy ingredients, like so:

Lay one lovely tablespoon of butter in the bottom of the mug. Soften it a little in the microwave; just 10-15 seconds. Then stir in 2 tablespoons of sugar until it’s fluffy and resembles a light cloud in an April sky.

Now, in the original recipe at Prudent Baby, Jaime prefers to stir up an egg and pour in only half per mug. I tried it without the egg as she also suggests, and still loved it. So it’s up to you. Whatever floats your boat.

Next, stir in 2 tablespoons of sour cream and a few drops of vanilla (just a few!). Stir in 1/4 cup of flour and 1/8 teaspoon of baking powder.

For the crumbly topping which is absolutelynecessaryyouhavetotryit, in a different bowl, put together 1 tablespoon butter, 2 tablespoons flour, 1 tablespoon brown sugar, and 1 teaspoon of cinnamon. Aaand smoosh it all together with your fingers until it’s nice and crumbly. Then add it to the other mixture of deliciousness.

Now it’s ready to be nuked. Microwave it for 1 minute, and add 1o seconds until you think it’s done. It’s not going to bake like cake-cake, since it’s in a microwave, but it should be a little crumbly.

Now dig in! hee hee

While we’re on the topic of mugs, check out this beauty from the Gent Supply Co: