How to Get Rid of Leftover Cake

The place is loaded with all sorts of Christmas goodies and an birthday cake on top of that.  So when a invite to a small get together comes in with a bring the treat assignment one  thinks, "perfect I can get rid of this cake."  And then you turn to look at it and see this:

But then it turns into this: 

Cake Balls or Cake Pops From Leftover Cake

Or What To Do With Leftover Cake

Make about 40 balls from half of a cake 

Half of a leftover cake ( I think I said that already)

6 oz chocolate chips, I used Andes Baking Chips

1 1/2 T. shortening or coconut oil

Some kind of embellishment

Scrap the frosting off of the top and sides of the cake.   Leave the frosting in the middle.  Put the remaining cake in a bowl and mash it all together.  I used my hands.  Form into 1-inch balls.  Place on a cookie sheet, tray or plate lined with parchment or waxed paper.  Place in the refrigerator or freezer for a bit to firm up.  Meanwhile place the chips and shortening or coconut oil in a heat proof bowl.  Place over simmering water to melt the chocolate.  Mix the melted chips and oil.  Take the chilled balls out of the fridge or freezer.  Since they are slightly firm and will hold their shape better, fix any misshaped ones.  Using 2 spoons, dip them one at a time in the melted chocolate and roll them around a couple of times.  Lift out and drain just a bit.  Place on a cookie sheet lined with parchment or waxed paper.  If adding a sprinkle, do so while the chocolate is still wet.  Once the cookie sheet is full, you can place in the fridge to quicken the hardening process.  

I doubled the chocolate and shortening.  I don't think 6 oz is enough.

Thanksgiving Bark or Old Dried Fruit

You know that dried fruit you bought because you were going to snack more healthy.  Yeah, that never happened.  Now you will eat it.

French Chocolate Bark
From Ina Garten
Made by my daughter, T
18-20 pieces
In France, the raisins and nuts are embedded on the top not mixed in as done in the U.S.  For the holidays, this makes very elegant s'mores around the fire.

 

6-7 ounces very good semisweet chocolate, finely chopped (T used 10 oz of semi-sweet chips)

6-7 ounces very good bittersweet chocolate, finely chopped (T used 4 oz of Ghirardelli Dark Melting Wafers)

1/4 cup dried crystallized ginger, 1/2-inch diced
1 cup whole roasted, salted cashews

1/2 cup dried apricots, 1/2-inch diced
1/2 cup dried cherries (could substitute dried cranberries)

1/4 cup golden raisins 

 

Preheat the oven to 350 degrees.  

 

Line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.

Spread the cashews in one layer on another sheet pan and bake for 8 minutes.  Set aside to cool. 

Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.  Or alternatively: Place the semisweet chocolate and half the bittersweet in a glass bowl and microwave on high power for 20-30 seconds.  Stir with a rubber spatula.  Continue to hear and stir in 30-second increments until the chocolate is just melted.  Immediately add the remaining bittersweet chocolate and all it to sit room  temperature, stirring ofter, until it's completely smooth.  Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. 

Pour the melted chocolate over the paper and spread lightly to form a rectangle, using the outline. Sprinkle the cashews, apricots, cherries and raisins evenly over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces (about18-20 pieces) and serve at room temperature.

Peppermint Bark

This is better than Williams-Sonoma peppermint bark.

Peppermint Bark
Adapted from abouteating.com
Makes about 4 pounds
To make less, halve the recipe and use a 9x13 pan

24 oz. Ghirardelli all natural chocolate chips (Your choice which kind. I used the double chocolate)
2 pounds Ghirardelli all natural white chocolate chips (They come in 11 oz packages)
1 t. peppermint extract OR 1/8 t. peppermint oil
20-25 peppermint candies, about 1 cup (Use all natural if you are so inclined.)

Crush the peppermint candies by placing them in a plastic ziploc bag and pounding them with a hammer, rolling pin, whatever you like. If you crush them in a food processor, they will be too powdery. If you don't like the big chunks, then use that method.

Preheat oven to 250.

Line a jelly roll pan with foil, creasing into the edges and letting the foil hang over the sides. Spray with cooking oil. Spread the chocolate chips evenly in the foil lined pan. Place in preheated oven for 5 min. Remove from oven and smooth evenly using an offset knife or spatula. Refrigerate for 20 minutes.

Meanwhile, place white chocolate chips in a large metal bowl or one that can withstand heat. Fill a large stockpot with about 4 inches of water. Place bowl of white chocolate on top of stockpot. It should rest on top and not touch the water. Bring water in the stockpot to a boil with the bowl of chocolate on top of it. Turn off the burner. Let the steam melt the chocolate. Stir gently until the white chocolate is completely melted. Stir in the peppermint.

You want the white chocolate to slightly melt a thin layer of the chocolate so the two layers will stick together but not melt it so much that it mixes.

If the chocolate layer in the fridge is hard and cold, spread the melted white chocolate on it as soon as it is melted. If the chocolate is firm but still sticky to the touch, let the white chocolate cool a little.

Another option is to let the dark chocolate stand at room temperature to soften a bit, about 20 minutes. However, condensation on the dark chocolate will prevent the layers from sticking together. Layers that are too thin will not stick together.

It will probably work out no matter what. My chocolate layer wasn't cold and my white chocolate was hot. Needless to say the dark chocolate started to melt into the white chocolate. It took careful spreading.

To spread the white chocolate, use an offset knife. Working quickly, push the white chocolate to spread it, always having white chocolate ahead of the knife. Don't let the knife touch the dark chocolate. Spread over dark chocolate evenly and completely.

Sprinkle with crushed candy while the white chocolate is still warm and soft. If needed, gently push the candy into the white chocolate. This can be done a number of ways. Place a plastic bag over your hand and spray with cook oil. Press gently on the candy. Or, spray the bottom of another cookie sheet, jelly roll pan or other flat surface and press gently on candy.

Refrigerate until firm. Let the bark stand at room temperature for a few minutes before trying to cut or break it. I broke mine up by hitting it on the edge of the counter.

Store in airtight container.

Candy Corn Mix

Candy Corn Mix

24 oz. bag Brach's candy corn or Indian corn
16 oz jar of dry roasted peanuts
14 oz bag of M&Ms

Mix all ingredients well in a large bowl. Eat. Then try to stop eating it.

Vary it anyway you like. You can add raisins, more peanuts, or use regular peanuts (that's what I had on hand). Or you can make just a candy corn and peanut mix using one jar of peanuts and one bag of candy corn. It taste's like a Payday. Just don't substitute the Brach's brand candy corn. Other candy corn isn't as good.