cakepopsIt always seems that leftover cake after a party is a common occurrence.  Let's use up that cake by making some cake pops.  But first you're going to need to cake.

Make some chocolate cake from this recipe here: Wagon Wheels.
This recipe has both the chocolate cake recipe in mix form and from scratch form, but also has an icing recipe that you'll need to put everything together.

And best of all.... if the cake is stale... that's ok too.

Along with the cake you'll also need enough icing to make the whole thing together and some decorations like:

melted dark chocolate, sprinkles, crushed nuts, melted or shaved white chocolate... the list goes on and on depending on what you're favourite is.

 

Directions:

Crumble cake into bowl until it looks like fine crumbs.  Use your freshly washed hands to combine icing slowly until the whole thing sticks together. 

Using an ice cream scoop (smaller is better) scoop and tightly pack into balls.  Place on a plate and dip pop sticks into melted chocolate and then insert into each cake pop.  Refrigerate for at least 1-2 hours.

When cool, dip each cake pop into melted chocolate and add your favourite toppings like sprinkles, crushed nuts, shaved chocolate...

Freeze or refrigerate again and when setup serve.  Cake pops will last up to a week in the fridge... but you'll likely sneak one every time you prepare dinner.

pancakes

 

Pancakes are one of the treats my kids love to eat every Saturday for breakfast.  They're super easy to make and really yummy and you can modify the recipe slightly to make them different every time.

 

Ingredients:

1 3/4 cups of Frankie's Gluten Free All Purpose Flour
1 3/4 cups of milk - or milk alternative
2 tbsp. vegetable oil
2 eggs - or egg alternative
1 tsp. vanilla
1 tsp. baking soda

Directions:

Mix all ingredients together and beat on high for 2 minutes.  Beating on high for 2 minutes gives the pancakes a bit more air and will cause them to be a bit fluffier.

Pour batter in 1/4 cup amounts onto well oiled/buttered preheated skillet/frying pan and batter will form round pancakes.  Flip after approximately 2 minutes or until bottom of pancake is golden.  The higher temperature the stove is the faster the pancakes will cook, however the internal part of the pancake might not cook right through.  A medium heat is recommended.

Mods: You can modify your pancakes any number of ways.  Here are some of my favourites:

Add sliced peaches for peach pancakes.  Add sliced apple and a tablespoon of cinnamon for apple cinnamon pancakes.  Add blueberry pancakes for blue berry pancakes.  Add chocolate chips or chocolate protein powder for a chocolaty pancake.

donuts

 

This recipe is for Polish Yeast doughnuts (or donuts) and are part of the traditional Fat Tuesday celebration preceding the lent fast in North America.... however if you're like me, you don't need an excuse to eat a doughnut.  ;)

 

Ingredients:

1/2 cup granulated sugar
1 tsp. salt
8 Tbsp. salted butter melted
1 3/4 cups warm milk
4 eggs beaten
2 packages (1 1/2 tbsp.) active dry yeast
1/4 cup vodka
1 tsp vanilla
4 1/2 cups Frankie's All Purpose Flour
Oil for frying
Powdered sugar
Fillings (as desired)

Directions: Mix together sugar, salt, butter, milk and eggs.  Stir until smooth and well combined. Stir in yeast and allow to sit for at least 5 minutes, or until yeast is dissolved.  Stir again and add vodka and vanilla.

Place mixture in the bowl of your electric stand mixer.  Using the paddle attachment, add 1 1/2 cups Frankie's All Purpose Flour and stir on low until smooth and combined.  Set aside in a warm place and allow to proof for 1 - 2 1/2 hours.  This should rise and collapse - that's ok.  Add remaining 3 cups of flour and beat on high until thickened, about 4 minutes.  Mixture should resemble drop cookie dough and be VERY sticky.

Turn out onto floured surface and coat the surface of the dough (surface only - don't knead the flour into the dough) with flour.  Roll/pat out dough to 1/2 inch thickness and cut with a floured cutter.  Place on a parchment sheet covered cookie tray.  Brush off any remaining flour and sprinkle/spray doughnuts with water.  Cover lightly with plastic wrap and allow to rise in a warm place for about 30 minutes.

Preheat oil in a heavy pot to 350F.  Oil should be at least 1 to 2 inches deep for optimal results.  Make sure your oil is heated evenly.  Fry doughnuts 1 or 2 at a time for 2-3 minutes, flipping when the bottom of the doughnut is golden brown and cook the other side for 1 to 2 minutes.  If your oil is too hot the internal dough will not cook when the outside is done.  Watch your oil carefully.  Drain cooked doughnuts immediately on paper towels to absorb excess oil.

Top with powdered sugar and fill with your favourite filling.  I filled mine with a piping bag and gave each doughnut a tablespoon squirt in each.

 

A childhood favourite.  Wagonwheels are the best to enjoy.  Simple and will certainly bring a smile to any childs face.

wagonwheelsThere are two methods to making these treats.  Either from scratch (Option 1) or from a cake mix (Option 2).  Either way, it's dead easy.

Option 1:

Ingredients:

2 cups Frankie's All Purpose Flour Blend
1 1/2 cups white sugar
2/3 cup cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Mix all dry ingredients together in a stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  With an icecream scoop, scoop onto a parchment lined baking sheet leaving sufficient space for spreading.  Bake at 350F for 20 minutes or until a skewer, when inserted into cake, comes out clean.  You will need two scoops per wagon wheel.  One for the bottom and one for the top. *remainder continued after option2.

Option 2:

Cake mix option.

Purchase a Frankie's chocolate cake mix then add...
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Mix all dry ingredients together in a stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  With an icecream scoop, scoop onto a parchment lined baking sheet leaving sufficient space for spreading.  Bake at 350F for 20 minutes or until a skewer, when inserted into cake, comes out clean.  You will need two scoops per wagon wheel.  One for the bottom and one for the top.

 

Completion part:

In a separate bowl, add:

3 cups of powdered sugar
1/3 cup butter or margarine softened
1 1/2 tsp. vanilla
1 -2 Tbsp. milk (or juice).

Mix well adding milk/juice at the end a few drops at a time until the consistency is spreadable and not too runny. 

When cakes are cool, remove from parchment paper and spread a generous amount of icing on one of the bottom sides of the cake.  Place another cake on top with the two bottoms facing each other.  Enjoy.

*As an added treat, melt some chocolate and dip half into chocolate.

chocolatecupcakesEasy to make and easy to eat.  These yummy treats

Chocolate cake or chocolate cupcakes... it just depends on how big you make and how long to bake.  But first...

There are two methods to making these treats.  Either from scratch (Option 1) or from a cake mix (Option 2).  Either way, it's dead easy.

 

Option 1:

Ingredients:

2 cups Frankie's All Purpose Flour Blend
1 1/2 cups white sugar
2/3 cup cocoa
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Mix all dry ingredients together in a stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  Pour into greased muffin tins or 9inch cake pan and bake at 350F for 20 minutes for muffins or 35 minutes for cake size or until a skewer, when inserted into cake, comes out clean. When cakes are cool, add your favourite icing and serve.

 

Option 2: Cake mix option.

Purchase a Frankie's chocolate cake mix then add...
2 eggs (or 2 Tbsp. ground flax seed or 2 tsp. egg replacer)
1/4 cup vegetable/canola oil
1 1/2 cups water
1 tsp. vanilla.

Directions: Add cake mix to stand mixer.  Add the wet ingredients to the dry and mix until well blended.  Beat on high for 30 seconds.  Pour into greased muffin tins or 9inch cake pan and bake at 350F for 20 minutes for muffins or 35 minutes for cake size or until a skewer, when inserted into cake, comes out clean. When cakes are cool, add your favourite icing and serve.