Some Awesome Cakes

Chocolate Chip Cookie Dough Bites ~ No Egg ~

1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips

For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening

Cream butter and sugar together.
Add remaining ingredients and mix well -- use your hands to get it together the best.
Roll into 1-inch balls.
Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
Let stand at room temperature for about 10 minutes before serving.
Store in the refrigerator.

Mocha Swirl Bread with Espresso Glaze Recipe

Ingredients:
For the Bread:

1 1/2 tablespoons instant espresso powder
1 tablespoon boiling water
3/4 cup greek yogurt
1/2 cup cornmeal (I subbed flour for cornmeal)
8 tablespoons (4 oz or 1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
1 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons cocoa powder

For the Glaze:
2 teaspoons instant espresso powder
2 teaspoons boiling water
1 tablespoon greek yogurt
2/3 cup plus 2 tablespoons powdered sugar, sifted

Directions:
For the Bread:

1. Preheat oven to 350 degrees F. Generously grease and flour an 8 1/2 x 4 1/2-inch loaf pan.
2. In a small bowl, dissolve the instant espresso powder in the boiling water. Set aside and allow to cool.

3. In the bowl of a stand mixer fitted with the paddle attachment, add in the yogurt, cornmeal, butter, sugar,     eggs, flour, baking powder, baking soda, salt, and vanilla extract.

4. Beat on medium speed until all ingredients are well combined, about 1 to 2 minutes.

5. Divide half the batter into another bowl and add in the dissolved espresso and cocoa powder. Mix until combined.
6. Spoon the batter into the prepared pan, alternating spoonfuls of the vanilla and mocha batter, creating a checkerboard pattern. Create 3 layers of this pattern. Run a knife or long skewer through the batter, using a swirling motion, to create the marble effect.
7. Bake for about 55 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan on a cooling rack for 15 minutes, then remove from loaf pan, and cool completely on a cooling rack.

For the Glaze:

1. In a medium bowl, whisk the espresso powder and boiling water until dissolved. Whisk in the yogurt. Then whisk in the sifted powdered sugar until smooth. If the glaze is too thick add in a few drops of water and mix. Spread the glaze onto the cooled cake.

Source: http://www.portuguesegirlcooks.com/

RED, WHITE, & BLUE STRAWBERRIES

Source: My Royal Kitchen

Ingredients
1 lb strawberries
1 cup melted white chocolate
1/4 cup blue sugar ( buy it premade or make your own by mixing in a few drops of food coloring)

Instructions
First wash the strawberries and make sure they are completely dry. Put them in the fridge.
Prepare a cookie sheet with wax paper so put the finished berries on. Melt the chocolate according to the directions. Be careful not to over cook it or mix in anywater. Put the sugar in a small dish.
Make an assembling line in this order: strawberries, melted chocolate, sugar and cookie sheet.
Dip the strawberries into the chocolate. Make sure you don't cover the whole strawberry because you want the red to show.
Roll the tip of the chocolate covered strawberry in the sugar and place on the waxpaper covered cookie sheet.
When all the strawberries are done put them in the fridge for at least 15 minutes for them to harden,
ENJOY!