Archives for August 2008

Eclairs..Daring Bakers Style

COCONUT ECLAIRS The Daring Bakers has been a wonderful outlet for me to try new things in the kitchen. And the eclairs were no exception. They were SUPER simple to make, but yet again without the Daring Bakers I would have NEVER attempted them. I am not in a blogging mood today..so this will be […]

Product Body Sale

You all know those fabulous products that I am hooked on? Remember from the Banana Bread Trade? Well Miss Joanna is having a sale through Sept 1st You get 20% off everything in the store. So if you have never tried her products..now here is your chance to try them at a reduced price! I […]

BLOG FIGHT!

Is it possible to get into a blog fight? If so, I think I may have just been in one!! And I got knocked out!!Anyone who KNOWS me, knows I dont fight, I dont argue and I dont hurt peoples feelings! Here is the Introduction:I was replying to a comment on my blog. I went […]

I am SOOOOOO GROUNDED!!!

WEIGHT WATCHER WEDNESDAY

I almost forgot about WWW again. So I had to act fast! Yogurt….CHECK Fruit….CHECK And this yummy summer goodie was born! ENJOY Peach Yogurt Parfait I cup Plain fat free Yogurt2 Packets Splenda1 tsp vanilla1 small peach Mix together Yogurt, Splenda and vanillaCut peach and place in mini food processor and blend awayArrange peach puree […]

Did she like my Banana Bread?

Was our trade successful?I know it was on my end with all the wonderful new PRODUCTS I got from Product Body.Did I poison JoAnna with my Coconut Banana Bread (minus blueberries) or will she be wanting to do another trade? Click HERE to find out!

Look what I got in the mail…

Joanna from Product Body and her 2 blogs, Product Body and The Soap Bar contacted me a while ago. She wanted to do a trade..her goodies for my goodies. She is in the soap making business and I am in the obsessive baking business(well its not really my business, just my obsession). Well after about […]

Sweet Potato Casserole

Have you ever tasted something that you thought was sooooo good that you cant stop thinking about it? Have you ever woken up first thing in the morning , run to the fridge and get the leftover container and dig in, even though it isn’t breakfast food? (No, cold pizza left over from the night […]

Lowel Ego Light….LOVE IT!

Last week I got my new Lowel Ego Light and I am in love with it! Two reasons I love it soooo. 1) No more going outside in the awful heat and humidity to get a good shot with the “natural light” 2)I love the light it gives of. Just about as close to Natural […]

Cake Pops!

I had to jump on the Bakerella bandwagon and make some Cake Pops! I see them all over the Food Web World. They really are simple to make just VERY time consuming. I guess I made them time consuming with all the different decorations. I do it to myself..cause myself extra work and all and […]

FAT JEANS!!!! OMG

Slowly LOOSING MY MIND!!!

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Eclairs..Daring Bakers Style

COCONUT ECLAIRS

The Daring Bakers has been a wonderful outlet for me to try new things in the kitchen. And the eclairs were no exception. They were SUPER simple to make, but yet again without the Daring Bakers I would have NEVER attempted them.

I am not in a blogging mood today..so this will be short!

The hosts this month were Meetak and Tony Tahhan.

Check out all of the other Daring Bakers Creations HERE
With the exception of the Pastry cream I followed the directions exactly.
I made A Delicious COCONUT pastry cream

(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C).

Divide the oven into thirds by positioning the racks in the upper and lower half of the oven.

Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Notes:1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:•

Chocolate glaze (see below for recipe)•

Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

• ½ cup (125g) whole milk

• ½ cup (125g) water

• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

• ¼ teaspoon sugar

• ¼ teaspoon salt

• 1 cup (140g) all-purpose flour

• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.:

Notes

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk

• 4 large egg yolks

6 tbsp (75g) sugar

• 3 tablespoons cornstarch, sifted

7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted

2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé

(makes 1 cup or 300g

1/3 cup (80g) heavy cream

• 3½ oz (100g) bittersweet chocolate, finely chopped

• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature

• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:

1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce Recipe from Chocolate Desserts by Pierre Hermé

(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped

• 1 cup (250 g) water

• ½ cup (125 g) crème fraîche, or heavy cream

• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:

1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.2) This sauce is also great for cakes, ice-cream and tarts

Product Body Sale

You all know those fabulous products that I am hooked on? Remember from the Banana Bread Trade?

Well Miss Joanna is having a sale through Sept 1st
You get 20% off everything in the store.
So if you have never tried her products..now here is your chance to try them at a reduced price!
I promise you will love them!
Go to http://www.productbody.com/ and shop away. And don’t forget to use the coupon code TROOPS to get you 20% off!

BLOG FIGHT!

Is it possible to get into a blog fight? If so, I think I may have just been in one!! And I got knocked out!!
Anyone who KNOWS me, knows I dont fight, I dont argue and I dont hurt peoples feelings!

Here is the Introduction:
I was replying to a comment on my blog. I went to this persons site( there are multiple members on the particular “family” site) and saw my meatloaf recipe but didint see the usual credit that everyone gives where credit is due in the blogging world.
I will say the person whom I actually left the comment for was nice, it was the other members of her blog that were very hateful and hurtful.
I am NEVER going to disclose the name of the blog because unlike other folks..I am NOT MEAN AND HURTFUL!
But please read everything!
Please tell me if I was way off base. AND BE HONEST..just not mean!
Was I mean?
Did I deserve the ATTACKS?
I made sure I copied and pasted the conversation as it happened in WORD(for accuracy)I though this whole situation would make for a good read!!
Have 5 minutes? Take a seat, keep you hands inside the ride at all times, your in for a bumpy ride!!

Me:
“I am sorry that you didnt like my meatloaf. I sure looks pretty. If you dont mind..and goodness I dont mean this to sound rude at all..I mean it in the most nicest voice..but typing doesnt always come across nice..I would have soooo loved for you to put a link to my site or say that you got the recipe off my site..hey even if it was nasty..its always cool to give props where props are due! Again..PLEASE PLEASE PLEASE dont take what I said badly. That meatloaf was a result of many trial and error loafs and to get credit for it would be awesome!On another note…I havent seen The Real Housewifes of Orange County yet. But I did google her photo..she is very dolled up in all the photos. I am lucky to put lipstick on in the mornings!!LOLI am glad that you enjoy my blog and that you left a comment on my Weight Watcher Wednesday Post. I blame my good photos on my camera and my new fancy Lowel Ego light. Before I started my blog I used a Point and Shoot digital camera and missed 99% of the photos of my kids because the camera was soooo slow and they photos were soooo blurry! Sorry again if I came off rude.:)

Anonymous Person #1

Leslie- If I knew how to link to your blog, I would have. I haven’t figured out all the ins and outs of this thing yet. So sorry if I offended you by using your recipe without giving credit. What’s funny is that my cousin, ****, emailed me and said that was her mom’s recipe-exactly. Funny how that happens. If anyone else wants to check out Leslie’s blog- its definitely worth it- its:thehungryhousewife.blogspot.com

Anonymous Person #1:
“Oh yeah, and the meatloaf wasn’t “nasty”- it was totally edible. I think anyone that likes meatloaf will really enjoy this recipe

Me:
“Oh it is soooooo no biggie! That is weird that **** mom makes the exact meatloaf..down to the amounts???Wow that is crazy since it took me 12 years of marriage and my husband loving meatloaf to come up with it!LOLAnd see, I didnt want you to think that you offended me, because you didnt. It took me a while to figure out how to put a link into my posts. Here is how ya do it..example..say you wanted to put a link for Amazon in your post. You would type the word Amazon, them go to Amazon.com(in a differnt window), right click and copy the address from the address bar. Then go back to your post, highlight the word Amazon, click on the world looking thing w/ the paper clippy thing ontop, then paste the address you copied. and bam you should have a link in your post! Did I make any sense??Let me know if it works for you.I did read Rose’s post obviously directed at me..again no biggie, I’m a big girl! LOLBut I suppose it is in the “Unwritten Blogger Code of Ethics” to credit your source of where you saw the recipe..it only take 2 seconds. I never go to the ancient history books to see where a recipe was first originated from I just always site from where I actually saw it from. And so do the majority of food bloggers out there. It certainly didnt upset me..but I do know of some bloggers out there that the whole situation would really get their panties in a bunch!’

Anonymous Person #2(another member)
“Leslie, sweetheart, it really is no big deal that about a million people already make what it took you 12 years to figure out. Like I said this is a family blog. We aren’t saving the world or anything like that. If it would make you feel better we can take your meatloaf recipe down and put up mom’s. Ok?”

Anonymous Person #3(yet another member)
“Leslie,Go put some more makeup on and get off of this blog. I would advise you to cut back on the bleach. It apparently has done something to your manners.Go private. How did this Bimbo get on here anyway?”

Me:
“Goodness me..I hate the computer..things always come out wrong. No please dont take the recipe down. It truly doesnt bother me. I think it is wonderful that you guys have a great family blog with sharing of recipes.I just know there are some really uptight folks out there that actually will threaten legal action if your post something of “theirs” without even asking permission.ANd they actually have some sort of program that tracks if people copy things off thier blogs. I know it is crazy. My reason for the first comment was just to bring that to ***** attention. I meant no harm nor did I mean up upset anyone. I am not the type of person to stir things up, and I am sorry that I did. I just assumed folks knew to credit the source, that is all. And it feels nice when people give you props. I am sure anyone would be happy to see something they had made, posted somewhere with their name next to it. That someone actually thought it looked good enough to try it themselves. Kinda makes you feel all warm and fuzzy inside..and that you did a good job!”

Me:”
Why in the world would you attack me like that? You do not know me. I didnt say anything nasty about anyone. And again I didnt mean to upset anyone. That was really uncalled for. I thought I was very nice in everything I wrote. Never ONCE did I ever say anything mean.I could say something about your manners..but I dont know you. So that is not my place.And by the way..I wear mascara and lipglossthats too much makeup?? Wow.You sure know how to hurt a persons feelings”

Anonymous Person #3(another member)
“WOW – where have I been and who is Leslie? I must have missed the invitation to bitches! Granted, I am one myself from time to time, but I am family and am therefore allowed! Back off lady!!And girls, keep stealing and pasting recipes – who gives a ****!

Anonymous Person #3
Former fat girls are always much nicer when they are fat!Is there anyway to block this ffg from this blog?

Anonymous Person #1(the nice one)
“y’all are all way more upset about this than i am. no need to be ugly.

Me:
“Thanks ****!Again I am sorry..I will be deleting my comments.

Anonymous Person #3
Peace out skank’

———————————————————————————————————————————————————————————————————————

Ok..that’s the end of the Leslie Bashing! Close your mouths now!
Was I way off base???? Did I sound mean??
I though I was very apologetic that I might have offended anyone!
My blood pressure is a bit elevated right now. I cant believe people can be so mean and say hurtful things to someone who they know nothing about. Oh well I suppose my parents raised me well and taught me morals. And if I dont have anything nice to say..dont say anything at all!
I do know one thing, I wouldn’t want to be in THAT family.

P.S..Too much makeup??? Are you serious? Like I said mascara and lipstick…I suppose all BIMBOS wear mascara and lipgloss!!!

WEIGHT WATCHER WEDNESDAY

I almost forgot about WWW again. So I had to act fast!
Yogurt….CHECK
Fruit….CHECK
And this yummy summer goodie was born! ENJOY
Peach Yogurt Parfait

I cup Plain fat free Yogurt
2 Packets Splenda
1 tsp vanilla
1 small peach

Mix together Yogurt, Splenda and vanilla
Cut peach and place in mini food processor and blend away
Arrange peach puree and yogurt to look all nice and pretty in a glass
Eat away with no guilt involved!

Points: 3
Serves: 1
Difficulty: Easy Peasy

Look what I got in the mail…

Joanna from Product Body and her 2 blogs, Product Body and The Soap Bar contacted me a while ago. She wanted to do a trade..her goodies for my goodies. She is in the soap making business and I am in the obsessive baking business(well its not really my business, just my obsession).

Well after about a month of talking about it, our planets finally aligned and we got down to business. She would send me some of her soaps and lotions and I would send her my Banana Bread! I was sooo very excited because this means I could bake for someone other then those in my circle. And it wouldn’t be sitting on my counter staring at me to eat it! SCORE
I have never been much of a potions and lotions kinda girl. God has blessed and cursed me with oily skin, so I have never really needed any type of lotion. And I dint like fragrance to interfere with my signature scent that I will ALWAYS wear Angle by Thierry Mugler.
So the only time I really lotion up is at night after the shower. But I was totally game for our little trade!
Here is what I got
Wow I got all of that and all she got was 2 loafs of banana bread!
The first item I opened was the Cream. I was at first hesitant, creams just sit on top of my skin making me a type of oil slick that my kids could play slip and slide on! However I scooped some if this cream, lightly scented in a wonderful fresh way, rubbed it in and BAM..it gracefully soaked into my skin, making me baby soft! Seriously..my skin was ultra hydrated and ZERO oil slick affect on me! Finally a cream that I could use.
Now lets talk about my shower or should I say my in home spa experience.
After doing my normal shower routine I reached for the Velvet Sugar Scrub. Ok you know those other sugar scrubs that you have to dig through a gallon of oil to get to the scrubby stuff?? Nope not with this. Her sugar scrub is actually EMULSIFIED. She mixes it up all nice and good for you that there is no mixing required and no oily residue left over. JoAnna was right on when she named this scrub “Velvet”. My skin was like VELVET with no oil puddle on the shower floor that I would cause me to fall and split my head open. And it smelled light like the freshest lemon available.
My mini Pedi started off with the Sugar Foot Scrub. Again the scrub is EMULSIFIED, so no nasty grime to search through! I sat on my bench in the shower and scrubbed away. It felt sooo nice to massage my feet with this wonderful cookie scented foot scrub. My heels were renewed with out having to get half of my heels shaved off at the salon by one of those scary razor
thing-a-ma-gigies.
I have not had a chance to use the Bubble Bar or the Grapefruit Bath Bomb yet. Come on Y’all I have 2 kids. That means I would have to get all the toys out of my bath tub..somehow they commandeered MY tub instead of using their own. I suppose because it is almost as big as a spa, they like the amount of water it holds. Not to mention the 2 rugrats would be in there every 5 seconds wanting to get in the tub with me. But I will update you when I get to indulge!
I am so very excited about my new favorite products and you should be too.
Go to www.productbody.com and order away. Order for yourself, your sister, your mom, your BFF, your grandma, you metro sexual man friend, your neighbor, well heck order something for everyone you know, they will thank you for it.
You will not be disappointed.
Thank you JoAnna..you renewed my faith in potions and lotions!!!

Sweet Potato Casserole

Have you ever tasted something that you thought was sooooo good that you cant stop thinking about it? Have you ever woken up first thing in the morning , run to the fridge and get the leftover container and dig in, even though it isn’t breakfast food? (No, cold pizza left over from the night before of binge drinking doesn’t count!) Seriously y’all, this dish IS that good! I know I am supposed to be watching what is entering my mouth…but good lord..I just couldn’t help myself!
Don’t think you like Sweet Potatoes??!! You will change your mind if you make this. Again, this dish IS that good!
However my pickiest eaters didn’t want to try it. But what else is new at the dinner table with a 5 and a 3 year old. The rules are in my home are that they HAVE to try everything, but they don’t have to eat anymore if they don’t like it. My 3 year old tasted it and said in her sweet voice, “It tastes like candy.” BINGO! I mean come on, the topping is brown sugar, butter, flour, pecans and marshmallows. What is not to love???
I cant say that this is the most healthy thing I have ever made, but you can always lighten it up a tiny bit by using Splenda instead of the cup of sugar.
I can pretty much guarantee that if you make this, you will have dreams about it!
SWEET POTATO CASSEROLE
1 cup Brown Sugar
1 cup chopped Pecans
1/2 cup self-rising flour
1/2 cup melted butter
3 cups mashed cooked sweet potatoes
1 cup white sugar or Splenda
1 cup coconut flakes
2 eggs, lightly beaten
1 1/2 teaspoon vanilla extract
1/4 cup heavy cream
1 cup marshmallows
Topping:
In a bowl combine brown sugar, nuts, flour and 1/4 cup melted butter, mix together and set to the side.
Inside:
In a large bowl, stir together the sweet potatoes, sugar or Splenda, coconut, eggs , vanilla and heavy cream. Scoop the mixture into a large greased casserole dish. Sprinkle the topping over the mixture, then top with the marshmallows. Bake at 350 for about 20-30 minutes until golden brown and bubbly!
DIG IN!!!
Inspired by Paula Deen

Lowel Ego Light….LOVE IT!

Last week I got my new Lowel Ego Light and I am in love with it! Two reasons I love it soooo.

1) No more going outside in the awful heat and humidity to get a good shot with the “natural light”
2)I love the light it gives of. Just about as close to Natural Light as I can get!

I do have a BUNCH of things I have not posted yet that I didn’t use the Lowel Light on.
But here are a few that I used the light on.
The Chocolate cake montage is of a Chocolate Zucchini cake that I made and tossed right in the trash. I used all Whole wheat flour..and the Wheat flour flavor was soooo overpowering.
But the Chocolate glaze was another story, I could have taken a bath in it.
I mixed a bitter sweet chocolate glaze and a white chocolate glaze together. And Bingo it was heavenly. My husband and I just sat there and dipped pretzels in it for a snack!
Oh and I greased the bundt pan(my beloved Nordic Ware Bundt Pan) and then used Cocoa Powder to “flour” it. Brilliant!!!

Here we have a recipe I have made before..click here for the recipe and the unappetizing photo.

And the last one I promise! This is of my little girls eye. I would have NEVER gotten this photo with a flash!!!

Cake Pops!

I had to jump on the Bakerella bandwagon and make some Cake Pops! I see them all over the Food Web World. They really are simple to make just VERY time consuming. I guess I made them time consuming with all the different decorations. I do it to myself..cause myself extra work and all and extra dishes to wash, but I love the self induced torture!
And I must say, they did have a very lengthy photo shoot. Probably about 80 pictures! My husband thinks I have lost my mind. But I constantly remind him that I didn’t lose it, my children have sucked every bit of brain from my skull. Just like he constantly reminds me that his gray hair is caused by me! Again, I blame that on the kids too!

 

 

 


Here are the directions:
Here is what you need:
1 Box cake mix
1 can cream cheese frosting
50 lollipop sticks
Melting chocolates of your choice

Bake a cake per the box directions(I used Yellow Cake)

Let cool completely
Crumble cake or place in food processor and pulse until completely ground up.
Transfer crumbled cake to a large bowl.
Put a can of cream cheese frosting into the crumbled cake and mix until completely combined.
Roll cake mixture into balls the size of about a quarter and place on a cookie sheet lined with parchment or other non stick surface.
Melt your chocolate per package directions
Dip one end of your lollipop stick into the melted chocolate(works as a glue) and then place the chocolate end into the cake ball about half way.
Place them in the freezer to they get nice and firm.
One they are nice and hard you can dip them in the melted chocolate.
Place them in a block of Styrofoam and decorate them with whatever you have on hand like sprinkles.
Place them in the fride covered or you can keep them at room temp for a couple of days if covered!