PATS ARE GOING TO THE SUPER BOWL!!
I’m so excited! I can’t say it’s because of their stellar performance, though. Where the hell were their heads during that game? We have to give a special kudos to the Ravens’ kicker, Cundiff. Without him, who knows if we would have made it to the superbowl! And of course, my Dad’s man, Welker. Definitely caught a good portion of those catches. And he was all smiley the entire time. Love him!
I’m sorry…I know not everyone is a football fan but we’re going to the super bowl!
So in preparation for the game, I’m hoping that this week and next week I will be able to give you some recipes you can serve when you have all of your closest friends over for the game! Last week, I posted a BBQ chili recipe, which would be great if you are hosting. Its yummy enough for all your vegan and non-vegan friends a like.
Today, I’m giving you funfetti cake balls. I was hoping to show you these last Friday but, er, I had some issues making them. For instance, I cooked the sprinkles into the cake my first time around and well, the cake balls turned out a lovely gray color.
yeah…that doesn’t work for me. I want color in my cake!
Funfetti Cake Balls
cake
adapted from How Sweet Eats
- 1/2 cup Earth Balance vegan butter
- 1 cup sugar
- 2 Ener-G eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/3 cup milk
Preheat oven to 350 degrees F.
Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add “eggs” and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.
Bake in 9″ round pan for 30-35 minutes.
Allow to cool completely.
Cake Balls
- 1 batch of the above cake (or any vegan yellow/white cake)
- 1/8 c. vegan condensed milk (I followed the steps I used to make the almond joy cake balls, except I used vanilla Silk soy milk this time and it was so yummy! You don’t have to use soy milk but definitely used vanilla flavored non-dairy milk)
- Place the 1/8c. of condensed milk into a 1/2 c and fill the rest with Vanilla Soy milk. (This recipe is halved from the almond joy cake balls so the liquid ingredients are kind of wonky).
- 1/3 cup of colorful sprinkles
- 1/2 bag of vegan chocolate chips
- 1-2 TBSP of vegetable shortening
Crumble the cooled cake into a large bowl. Add the vanilla soy milk and the condensed soy milk to the bowl. With your hands, mix the ingredients in the bowl together until they are well combined. Add the sprinkles in last and mix them well into the dough. Roll into balls and place on a baking sheet lined with parchment paper. Chill for 1 hour.
Melt the chocolate and vegetable shortening in a double boiler on the stove.* Roll the chilled cake balls in melted chocolate and place back on the parchment paper. Return to the fridge until read to serve.
*I used a decent amount of shortening in the chocolate because I really wanted to thin it out. The first batch I made, when the cake turned out gray, also had too much chocolate. The dark chocolate overwhelmed the cake so I wanted to just put a very thin coating on it. If you have vegan white chocolate, I would definitely advise using that. I haven’t been able to find any so I just used the semi-sweet.
I love how these are all black and white and then you bite into them and its all…WHAHBAM hello color! Ok…these picture don’t do them complete justice. But I certainly couldn’t bite into all of my cake balls until I found a good picture-worthly one! Trust me, they’re awesome…
So you could make these into balls like I did above or, if you want to get super fancy for the superbowl, you can make them into footballs!
Aren’t they so cute?! ok…I know…these aren’t the best footballs. I actually got this idea as I was rolling the cake calls out so there wasn’t a whole lot of preplanning involved, like 5 seconds of preplanning. If I did them again, I would probably pipe the stitching on so it looked cleaner but I worked with what I had at the time!
If you aren’t trying to make these vegan, you could also use the Wilton’s colored chocolate discs they sell at Michaels and dunk these in Red or Blue for the Pats. If you use those, you won’t need the vegetable shortening. OR, if you could find red and blue sprinkles, you could do the sprinkles in Pats colors. That would actually be really cute while still staying vegan!
I had too much fun with taking these pictures…
Read Full Post »
