Bake cake, let cool, crumble up, mix in frosting, shape into balls, dip in coating.
Okay, maybe I could expand that a little bit, but this recipe is that simple and can so easily be adapted to any occasion.
My friend, Frank, posted a picture of these that he and his wife, Meleny, made for Easter. His brother was over the top excited about them, so I knew I wanted the recipe. He sent it to me and it has been sitting in my e-mail for months waiting for the perfect time to make them. Then I saw this picture on Pinterest of apple-shaped sugar cookies for back to school. It would be so easy to adapt these, or so I thought.
Actually, it would have been if it wasn’t 100 degrees outside last week and I had some semblance of energy to bear the heat, with J in tow and drive 8-10 miles each way to get the red candy melts and a green sugar sheet for the leaves these would have been a snap. Instead I tried to make them with what I had on hand – white chocolate chips tinted reddish and simple shortbread leaves. They were okay, but I didn’t have enough white chocolate so over half were chocolate covered. I am sure the teacher’s didn’t mind too much.
This recipe can be adapted in so many ways for so many occasions. I shaped them like apples. But you could shape them like eggs for Easter, or hearts for Valentine’s Day. And you can mix and match the flavors of cake, frosting and coating dozens of ways. If you don’t like the taste of boxed cake mix or ready-made frosting, make them from scratch. We have two great Red Velvet cake recipes on the site, one colored with red food coloring and one colored with beets. You can use the cream cheese frosting from the Carrot Cake recipe and use milk instead of the pineapple juice.
So, the next time you need an easy festive dessert you might want to give these a try.
Regular readers may have noticed the new recipe format. I am experimenting with plug-ins to make it easy for you to save it. Let me know what you think.
Until next time, happy eating!
for other great recipes like this check out: