Sunday, June 19, 2011

What's been cookin'...

Chocolate cake pops, chocolate mustaches and corn cakes...that's what!

I got the cake pops recipe from Apartment Therapy the Kitchn. The only pointer I would give you is to freeze your cake balls before you dip them in the melted chocolate...otherwise they tend to fall off the stick. While getting some of the ingredients for the cake pops I picked up the mustache molds (available at Michaels Craft Stores).  The molds were great for using up that left over chocolate.

Lastly, fresh corn cakes are summer favorite of mine.  You will need....

2 1/2 cups fresh corn kernels ( about 5 ears)
3 Large Eggs
3/4 cups milk
3 Tbsp. Melted Butter
3/4 cups all purpose flour
3/4 cups yellow or white cornmeal
8 oz. (2 cups) grated cheese - mozzarella, cheddar, colby jack, pepper jack (or any combination of) - I used a cup of mozzarella and a cup of colby jack
1 small to medium scallion chopped (or you can use 2 Tbsp. fresh chives chopped)
1 tsp. salt
1 tsp. freshly ground pepper

1. Pulse first 4 ingredients in food processor of blender 3 or 4 times until corn is coarsely chopped

2. Stir together flour and the rest of the ingredients in a large bowl, then add corn mixture and mix until dry ingredients are moistened.

3. Heat lightly greased  griddle or large non-stick skillet on medium. Spoon 1/8 cup batter for each cake onto hot skillet to form 2 inch cakes ( don't spread or flatten) Cook cakes for 3-4 minutes then cook on other side for 2-3 minutes.

I sprinkle the hot cakes with more cheese, scallions or chives and a dollop of sour cream! Enjoy!

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