Mini Cakes for Mommy

                     Happy Mother's Day to my Mom and Grandma!

Instead of going out for a traditional brunch we decided to stay in and relax at our wonderful home with the beautiful weekend weather. I decided to try out some of my new recipes and make today worry free for my Mom.

On the menu was stuffed burgers, grilled veggies, sliced chive and cheese potatoes and vanilla glazed cream cheese filled cakes.

Stuffed Burgers:
2 lbs. Lean Ground Beef
1 package Onion Soup Mix
Egg
4 Jalapenos chopped
Feta or Bleu Cheese
Mixed Shredded Cheese
Chive and Onion Cream Cheese
Crumbled Bacon

Mix ground beef, onion soup mix, and egg together. Form 12 equally thin patties. Combine chopped Jalapenos, 3 cheeses, and crumbled bacon. Mix together and add a heaping tablespoon of the mixture onto 6 of the patties. Cover the mixture with the remaining patties making sure to seal the edges completely together. Refrigerate until ready to grill.

 

The sweet treats I made today were vanilla glazed cream cheese filled mini cakes.

They are so fun and cute! You can use any traditional cake mix and mini pans. I made a regular vanilla cake batter and filled the mini pans about half way.

The filling was 8oz of cream cheese, 2 tablespoons butter, 1.5 cups confectioners sugar, vanilla, and heavy cream as needed for thinning. I used a cake decorating tip to fill the cakes with the cream cheese mixture after I had gently glazed the cakes with a basic confectioners sugar and vanilla glaze.

A fresh strawberry was the perfect decoration on top!

These were a huge hit especially for my family who isn't super fond of basic frosting!

 

 

Cake Batter Truffles

 I had to make my own to see if delicous treats were as good as they looked!

 My husband thinks they are even better! They were so simple to make, and best of all they are no-bake!

I hope you enjoy them as much as we did!

CAKE BATTER TRUFFLES

Recipe from: The Girl Who Ate Everything

• ½ cup unsalted butter, softened
• ½ cup white sugar
• 1 ½ cups flour
• 1 cup yellow cake mix
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 3-4 Tablespoons milk
• 2 Tablespoons sprinkles

Truffle Coating:

• 16 ounces (8 squares) almond bark (or white candy melts)
• 4 Tablespoons yellow cake mix
• sprinkles



Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.


While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.