Birthday Cake Truffles

Oreos are like my Mr. Big a la Sex and the City. I go back to them time and time again no matter how bad they make me feel (i.e. this directly correlates to how many I eat). My friends warn me about repeating bad decisions, but something keeps me coming back. I’ve dated them all: the birthday cake, the mint, the double stuf… no matter the flavor, they’re all my old standby.

This recipe gives air to an old flame; it’s amazing what adding cream cheese and chocolate to a relationship can do. These Birthday Cake Truffles are sort of a hybrid between a truffle and a cake pop; the texture is so creamy you wouldn’t know Oreos were the primary ingredient. Though delicious, they are exceedingly sweet, so have a cool glass of milk ready! There I go, pushing milk again.

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INGREDIENTS:

16 oz. white chocolate chip morsels, melted

8 oz. cream cheese, softened to room temperature (not whipped– save it for your bagels!)

1 package Birthday Cake Oreos (you can use golden or chocolate but for the classic cake pop taste, go for golden!)

2 tbsp. rainbow jimmies

1 tbsp rainbow nonpareils

DIRECTIONS:

Set aside a baking sheet.

Put Oreos in a food processor. Process until a fine crumb forms, about 45 seconds– I used to use a meat mallet to smash the Oreos, but it never got the crumbs fine enough.

Dump Oreo crumbs into medium sized mixing bowl with cream cheese. Mix well, then add jimmies until combined. Roll Oreo mixture into balls that are about 1 inch in size. Set on baking sheet. Let chill in the freezer for 30 minutes.

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One by one, dip each Oreo ball into the melted chocolate, then set back on the baking sheet. I used a fork to dip the truffles into the chocolate, which was pretty successful. In the past I’ve used toothpicks and they always fell out!

Put a pinch of nonpareils on each ball as you go. Don’t wait until the chocolate has set or none will stick!

Wait until the chocolate has hardened, then eat!

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Classic Chocolate Cake

During my elementary school years, I could always count on coming home to a snack and a glass of milk in the afternoon. We had a snack drawer, which evolved into a healthier snack drawer over time, then eventually ceased to exist as we got older and more in tune with nutrition. But back in the snack drawer’s glory days, we also kept one Entenmann’s treat on the counter at all times. At the dawn of our family snack habit it was the yellow cake with chocolate frosting, or the full blown chocolate cake with chocolate frosting. That gradually morphed into chocolate cake with marshmallow frosting because we wanted to *shake things up*.

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Beautiful, silky frosting

The other day I had a craving for chocolate on chocolate cake with a cold glass of milk. Truth be told, I’ve just been craving milk in general and I think making a cake seemed like the perfect excuse to drink more of it without causing any suspicion. Conveniently, a few days before my mom’s birthday, she asked me to make her cake. “What kind”, I responded, silently hoping that she would tell me to pick. Which she did. Chocolate on chocolate it was.

I found this recipe on a blog called Add a Pinch. I adjusted it slightly; I used instant coffee powder instead of espresso powder, so I diminished the amount in the frosting. If you like your chocolate frosting to err on the side of mocha, feel free to add a touch more.

INGREDIENTS:

For the cake:

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder (I used Hershey’s)

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon instant coffee powder

1 cup whole milk

½ cup vegetable or canola oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

For the frosting:

1½ cups butter (3 sticks), softened

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup whole milk

2 teaspoons vanilla extract

1/4 teaspoon instant coffee powder

DIRECTIONS:

For the cake:

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray.

Add flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee powder to a large bowl. Whisk through to combine.

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Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed with an electric mixer until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Slice off any uneven tops if you wish. Normally I do, but with this cake the domed top can give it a nice homemade charm.

For the frosting:

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

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Cute baby sticks of butta.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

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I love how the rainbow sprinkles pop against the milk chocolate!

Assembly:

Frost the cake. Throw some sprinkles on there. Stand back, admire. Eat. Maybe one more slice.

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There’s nothing like decade-old birthday candles

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Imagine that with a cold glass of milk… yes, please.

 

Baked Brooklyn Birthday Cake

Yesterday was my grandma, Nawnee’s, 79th birthday. Nawnee is a pretty fabulous woman, so she required a pretty fabulous cake. I like to do either classic double chocolate or funfetti for birthdays, but she isn’t a huge chocolate fan, so I opted for funfetti. I’ve only ever made funfetti from the box (which is delicious), but my recently purchased cookbook, Baked Occasionshas a homemade funfetti cake right on its cover. The recipe is pretty straightforward, just more time consuming than using a box mix.

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I can’t reprint the recipe here, but I encourage you to buy the cookbook; the recipes and introductions are funny, heartfelt, and mouth-watering good. Side note: if you’re wondering why this recipe has “Baked Brooklyn” in the title, it’s because the cookbook Baked Occasions is based on recipes that the authors, Matt and Renato, created for their bakery, Baked Brooklyn.