I was tinkering with a new recipe for Carrot Cake, and filled one of my 9-inch pans too full, resulting in a suicidal cake (you can see it at the end of the post). Part of it leaped from the pan, oozing onto the oven coil, and what was left in the pan was cooked on the edges and underdone in the middle.
The parts that were done were delicious though, so I knew I had to do something with them. And since I now had the time, I decided to make Carrot Cake Balls out of them!
Carrot Cake Balls
Ingredients:
2 carrot cake cupcakes (crumbled) (I will post my own recipe later once I remake it)
2 oz. cream cheese (softened)
Coating:
4 oz. white chocolate
1/4 tsp cinnamon
Directions:
In a small bowl, combine your cupcake crumbs and your cream cheese until it forms a smooth dough.
Roll mixture into small balls and place on a silpat lined cookie sheet and place in the refrigerator for at least 1/2 an hour.
Melt the chocolate (I use the double-boiler method). Once it is completely melted, add the 1/4 teaspoon of cinnamon and mix it in thoroughly.
Remove the dough from the fridge and, using a fork, dip each ball into the chocolate, turning it to cover the entire surface. Remove excess coating by lightly tapping along the side of the bowl and then place it back on the baking sheet to firm up.
You should store these in the refrigerator.
Enjoy!
And for you lucky readers, here is a look at my culinary fail...
Yummo!!!
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