The theme for What’s Baking’s February Challenge was “Baked with Love,” which was rather fitting for a month filled with sugary musings and sweet affirmations.
So I thought about what it is that I love. The answer is obvious:
I met the Husby through a mutual friend in college. I knew that we would be married after our very first meeting. And although he lived 100 miles away, we spent a lot of time getting to know each other by talking on the phone or chatting on the internet, and driving to see each other on the weekends. This all became much easier when I transferred to a school closer to home.
On our first “grownup” date, he took me to a winter festival and out to a fancy dinner. I don’t remember a lot of the specifics of that meal, but I do remember the giant chocolate dipped strawberries we had for dessert!
It sounds very cliche, but I didn’t think I could ever love anyone or anything as much as I loved the Husby until the Fruitaholic came along:
I call him my little lovebug when putting him to bed for the night, so I set out to make “Lovebug Cookies,” strawberry cake mix cookies dotted with chocolate chips (like a ladybug – get it?), but when the chocolate chips didn’t melt evenly and the batter fluffed up more than I was expecting (as cake is known to do, duh), I was left with a big gooey mess. And while it tasted good, it just didn’t look as pink and pretty as I was expecting.
So rather than just scratch it and toss the whole thing, I popped the cooked dough into my stand mixer, turned it on and watched it crumble. I mixed it with some strawberry-cream cheese mixture that was left over from making Strawberry Stuffed French Toast, shaped it into balls, stuck them into the fridge for an hour then dipped them in chocolate. YUM!
What do you love?
Chocolate-Dipped Strawberry Cake Balls – inspired by Bakerella
- 1 Box Strawberry Cake Mix
- 1 Egg
- 1/4 Cup Canola Oil
- 1/4 Cup Water
- 1/2 Cup Chocolate Chips, optional
- 1 Cup Strawberry Frosting (I used Strawberry Cream Cheese)
- 2 Bars Ghirardelli 60% Dark Chocolate
- Red Sanding Sugar, optional
Preheat oven to 350.
Combine cake mix, egg, oil and water in a large bowl. When fully mixed, stir in chocolate chips, if using.
Press into the bottom of a greased baking dish and bake according to package directions.
When cooled, crumble cake mixture with a hand beater or stand mixer. Mix with frosting and shape into 1-inch balls. Place balls on a parchment lined baking sheet and refrigerate for 1 hour (or overnight).
In a microwave safe bowl, break chocolate bar into pieces. Place in microwave at 50% power for 1 1/2 minutes then stir. If the chocolate still has lumps after stirring, place in microwave at 50% power for an additional 30 seconds and stir. Repeat until chocolate is smooth.
Take the cake balls out of the fridge and using a spoon, dip into the chocolate, one at a time, until fully covered. Roll in sanding sugar, if desired. Place the chocolate covered cake balls back onto the parchment paper. When all cake balls have been dipped, refrigerate until hardened, about 30 minutes.