Saturday I met up with my friend Amber and her son Kylon. We had some yummy Mexican food with her friends and then went to Sam Moon where I got some flashing Christmas earrings! Of course we also got our Starbucks fix too! We went to WalMart to get cookie dough to bake that afternoon. WalMart is a zoo right now….and I don’t want to go back for a long long time!
Here we are with our dough…..Amber’s gingerbread cookies turned out perfect. My sugar cookies on the other hand looked like blobs of melted mess on a sheet pan! I think it was the cookie dough because it certainly wasn’t the baker 😛 Thanks Amber for having me and Connor over and we look forward to many other “projects” together. We want to modge podge something…..have any of you ever modge podged???
◦1 (18.25 ounce) package cake mix
◦1 (16 ounce) container prepared cake frosting
◦6 ounces of chocolate flavored confectioners coating disks or bar (available in white chocolate, dark or milk)
Prepare the cake mix according to the directions on the box. When cake is finished baking allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or a hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight.
Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for 1 hour. Melt the chocolate in a glass bowl of the microwave, stirring every 5-10 seconds until smooth.
Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.
Side note: Sometimes I use a bit of vegetable oil to thin my chocolate so it doesn’t get clumpy. I also let the balls refrigerate overnight before dipping.
