For anyone who bakes, you know the heartbreak of a cake that fails.  The one that comes out of the bundt pan in chunks, the muffin tops that separate from the stumps, or the layer cake that falls out…… in layers.  No matter how well you have greased, floured or lined your pans it is bound to happen at some point.  So what do you do with this pile of rubble that was intended for a party or gathering?  Fear not, we have worked on a few ideas to help in the event of just such a disaster, some clever ways to turn your crumbs into delicious treats.

A few weeks ago I acquired a new baking pan with small square cups.  The baking supply store I frequent had a BOGO on Fat Daddios pans, so how could I resist?  I found a couple I thought would be interesting to use and that were different for anything else I had.  So last weekend I finally got around to trying them out.  I had a vision of little miniature square layer cakes that I would pour a mirror finish over.  I prepared my pan and filled the cups.  Having never used this pan before I just made a guess on how full to fill the pan, well I guessed wrong.  My delicious spice cake batter rose up and became one large muffin top.  As plan B, I attempted to cut the tops apart thinking I could frost them as square cupcakes.  When I flipped the pan………. Well on to plan C.  The thought of tossing out the broken cakes pained me.  So what could I do?  Well here are a few ideas I came up with.  I hope this does not happen to you, but if and when it does, you will have some back up plans to make a masterpiece out of crumbs.

#1 – Cake Crumb Parfaits

I crumbled the broken cake and layered it with fresh berries and some quick and easy Two-ingredient Bavarian Cream.  This could certainly be served as a dessert to guests and no one would ever even suspect this started as a disaster.

#2 – Cake Crumb Pie Crust

I spread the cake crumbs out on a sheet pan and allowed them to dry for a couple of hours, then melted some butter and used them to replace graham crackers to make a crust.  You could bake the crust in a 350°F oven for about 15 minutes, or if you prefer chill it in the fridge for about 30 minutes before filling.

#3 – Cake Pop Truffles

I mixed about two cups of the crumbs with a quarter cup of prepared frosting, (there is not an exact ratio of cake to frosting, you want the mixture to be slightly crumbly but wet enough to form a ball when rolled).  I placed the mixture in the fridge for about an hour before scooping and rolling it into balls.  I tempered some chocolate and dipped the balls, topping them with a few of the cake crumbs before the chocolate set up.  Cake Pop Truffles, a gourmet treat! Who would ever have guessed this started as a fail?

#4 – Cake Crumb Cookies

This one is my favorite of the solutions, in fact I would bake a cake just to crumble up to make these.  They turned out incredibly soft and moist.  Since this was a spice cake that fell apart on me, I decided to use some salted caramel chips for some added flavor.  Depending on the flavor of cake you start with you could add what ever sounds good to you.  I will tell you though these were absolutely delicious!  The recipe for the cookies is below.

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Cake Crumb Cookies

These cookies are a great way to use up a cake that fell apart or would not come out of the pan. Add your favorite mix in to complement the flavor of the cake.

Course Cookies, Dessert

Cuisine American

Keyword Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 18 cookies

Author Christoph

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla / lemon / or almond extract
• 1 ½ cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 ½ cup cake crumbs
• 1 cup chocolate chips / white chocolate chips / nuts / raisins if desired

Instructions

• Cream butter together with sugars. Mix in egg and extract.
• In a separate bowl sift together dry ingredients. Mix in cake crumbs.
• Add dry ingredients to butter and sugar mixing to combine. (Dough may appear a bit crumbly but will tighten up as it stands).
• Add chocolate chips, nuts, or dried fruit if desired.
• Chill the dough for 30 minutes, then scoop out onto a silicone lined baking sheet.
• Bake in a 350°F preheated oven for 10-12 minutes.

Notes

Dough will appear a bit crumbly at first but after it rests the consistency changes to more of a cookie dough you would expect.

Thin crispy pretzels are dipped in creamy almond bark then sprinkled with crushed candy canes to make this yule time treat.  Peppermint bark pretzels are amazingly delicious are certain to make any gathering festive.  These little pretzel candies are also the perfect addition to your holiday cookie platters and gift baskets.  Great gift idea for neighbors and teachers, and don’t forget to leave a few out for Santa.

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Peppermint Bark Pretzels

An easy to make holiday classic treat, thin crisp pretzels are dipped in creamy almond bark and topped with bits of candy cane. Three favorite flavors in one festive bite. Perfect gift idea for those holiday gift baskets too.

Course Candy

Cuisine American

Keyword Holiday Candy, Peppermint Bark Pretzels

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36

Author Christoph

Ingredients

• 12 ounces almond bark rough chopped and melted
• 1 bag pretzel crisps original flavor
• 4 peppermint candy canes crushed

Instructions

• Heat almond bark in a double boiler until smooth
• Dip pretzels one at a time in the melted almond bark turning to coat. Remove with a fork and tap off extra melted candy. Place on a baking sheet lined with wax paper and immediately sprinkle with crushed candy canes.
• Allow to set up before removing from wax paper.
• Place in a sealed storage container in a cool location.

Notes

If almond bark becomes too thick, place back over the double boiler to warm.

Depending on the number of pretzels you dip you may need more or less almond bark.

And don’t forget about our Classic Almond Bark Pretzels, they are just as delicious and easy-to-make!

Delightfully creamy and absolutely delicious, Cranberry & Pistachio Dream Fudge melts in your mouth and brings the flavors of the holiday alive. This velvety smooth candy is quick and easy to prepare, and is the perfect complement to other holiday goodies. Full of cranberries and nuts, this white chocolate dream is finished with a hint of citrus which awakens the senses with each and every bite. Pair with a glass of sparkling wine to create the perfect after dinner dessert.

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Cranberry & Pistachio Dream Fudge

Delightfully creamy and absolutely delicious, Cranberry & Pistachio Dream Fudge melts in your mouth and brings the flavors of the holiday alive. This velvety smooth candy is quick and easy to prepare, and is the perfect complement to other holiday goodies.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 64 Pieces

Ingredients

• 2 12 oz. bags white baking chips
• 1 14 oz. can sweetened condensed milk
• ¾ Cup dried cranberries rough chopped
• ½ Cup pistachio nuts coarsely chopped
• 2 teaspoons orange zest
• 1 teaspoon vanilla

Instructions

• Line an 8” x 8” baking dish with foil, extending the foil over the sides and lightly grease with butter.
• In a 2 quart heavy sauce pan, combine baking chips and condensed milk. Melt chips over low heat stirring often until mixture is smooth and creamy.
• Remove saucepan from the heat and stir in about three fourths of the dried cranberries and pistachios reserving the rest for the topping. Stir in orange zest and vanilla. Mix well.
• Pour into prepared baking dish. Level fudge out with a spatula and top with remaining cranberries and pistachios while still warm.
• Cover and chill for about 2 hours or until firm.
• Lift fudge out of pan by the foil and cut into small pieces. Store in the fridge in an airtight container for up to one week.

This year I find myself looking at the calendar in amazement wondering where all the time I thought I had before the holidays went. Actually the whole summer and fall have pretty much zip-pity do da-ed right out of my arse. Spring storms this year brought hail and water damage to our home. So in addition to playing general contractor for the already scheduled brick work, I found my self managing a new roof and gutters (thank-you State Farm), as well as the painting of all the exterior trim. The unplanned remodeling of the lower level of our house did offer us new options for finally completing the “man cave” of our dreams (with a giant HD television, amazing sound system, and sexy lighting) however I guess between doing much of the work myself and organizing the rest, I somehow lost a month or two.

Suddenly it was Thanksgiving (didn’t even see that one coming) and now it was time to decorate the house and make holiday treats for family and friends, neighbors, and the caregivers at the home where my mother resides. So I got busy and busted out a dozen of my trusted holiday family favorites and got to work. As I completed the last treat, I felt that I had sifted, creamed, chopped, dusted, and rolled about as much butter, flour, and sugar as I could possible tolerate. Seems to come a point each year where I am just over it, and with company arriving this coming Wednesday (hopefully a bit later in the day than the new furniture and bed are to be delivered, nothing like running a tight schedule) I felt like I had everything taken care of.  Then came the question. “You are going to make Peanut butter balls aren’t you? I don’t see any peanut butter balls. They are my favorite and you always make them. It just wouldn’t be Christmas without them”.

So overnight as I lay awake dreading the idea of rolling and dipping yet another item, the thought came to me to simply make them as a bar. The recipe itself is quite simple, so why not just let simple be and make my life the same. Well the experiment worked quite well I must say. I prepared the filling as I normally would for the balls, but instead pressed it into an 8″ x 8″ pan that I had lined with foil and buttered. Then I tempered some chocolate and flooded it over the top of the filling. I allowed the pan to set up overnight, cut the bar into pieces and….. ta da! I did go the extra and melt some peanut butter chips to decorate the tops but that certainly would have not been necessary. I must say they turned out really quite good. I still think I might prefer the rolled ones, but for this holiday, simple is certainly……. simply delicious.

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Peanut Butter Ball Bars

Everyone's favorite chocolate and peanut butter balls made in an easy bar form.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 48 Candies

Ingredients

• 1   cup butter softened
• 1   cup peanut butter smooth or crunchy
• 2   cups graham cracker crumbs
• 3   cups powdered sugar
• 1  12 oz. bag semi-sweet baking chips

Instructions

• Line an 8" x 8" baking pan with aluminum foil and lightly grease with butter
• Mix together butter and peanut butter until smooth. Add graham crackers and mix well. Add powdered sugar and mix until a soft dough forms.
• Press evenly into the bottom of the prepared pan.
• Melt chocolate by tempering either in a double boiler or in the microwave. Pour melted chocolate over the top of the peanut butter mixture and spread evenly.
• Allow for chocolate to set up before cutting. You can speed up this process by placing pan in the fridge.
• Using the foil lift the bars out of the pan and place on a cutting board. Cut into 1" - 1 1/2" squares. Store in an airtight container.

Notes

You can use any recipe for Peanut Butter Balls with this method.

More recipes you might enjoy:

Better Homes and Gardens

Joy of Baking

Sweet Anna’s

Taste of Home

The Girl Who Ate Everything

With all of your busy schedules and long lists of things to accomplish before the holidays, it is nice to find something that will not add to your frustration. These delicious and easy to make turtles require only three ingredients and about 20 minutes to make. They are the perfect way to round out your holiday cookies and candy list without any hassle, and are a great idea for any last-minute gifts too!

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Rolo Turtles

Salty and sweet, these delicious and easy to make turtles require only three ingredients and about 20 minutes to make.

Course Candy, Dessert

Cuisine American, Christmas

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 Dozen

Ingredients

• 24 waffle style pretzels
• 24 Rolo candies
• 24 pecan halves toasted

Instructions

• Heat a large skillet over medium-high heat. Add the pecans stirring often. Toast until the nuts pick up a nice color.
• Heat oven to 350°F.
• Line a baking sheet with parchment paper or a silpat.
• Arrange the pretzels on the pan, and center a Rolo on each.
• Place in the oven for 4 to 5 minutes.
• Carefully push a pecan half into the Rolo (take care, the caramel it hot).
• Allow to cool completely before removing from pan.

Notes

Unwrapping the candy is the most time-consuming part of this treat. I later found that the ones that come in a bag are not wrapped, and also some stores carry them in the bulk section.

Plump juicy strawberries coated with a crisp shell of chocolate create fruit truffles that are both light and delicious. The perfect addition to any brunch, or with a glass of champagne for dessert, these decadent yet innocent treats combine two favorite flavors that will make your heart sing.

To prepare Chocolate Dipped Strawberries:

Cooks note: There really is no magic to dipping berries, but here are a few tips that will help you.

Start with the freshest berries you can find. This is not always an easy task, but look for berries that are bright in color, firm with no soft or dark spots, and that have bright green tops. Wash the berries and spread them out on a towel to dry completely. Make sure the berries and the tops are totally dry before starting. Chocolate and water do not mix!

Use a good quality chocolate for dipping. I like to use a dark and a white chocolate, however you can use whatever you prefer. Some recipes call for adding oil to the chocolate. If you are using a quality product, there is no reason to do so.

One of the great things about this treat is you can make any quantity you choose. If you intend to preparing a large quantity, I find it best to melt the chocolate over a double boiler. If I am only dipping a dozen or so, I temper my chocolate in the microwave in a small bowl to conserve chocolate, and make dipping easy. Gently pull the leaves up to create a handle. Dip the berry and tip it from side to side to coat. If your berries are different sizes, dip the largest berries first, while the dish is full of chocolate.

Gently shake the berries to allow the extra chocolate to drip off. Place the dipped strawberries on a wax or parchment paper lined sheet pan to set up. The chocolate will harden in about 20 -30 minutes depending on the temperature in your work space. I do not recommend placing your berries in the fridge. While the cold temperature of the fridge will speed up the hardening process, it will cause the chocolate to sweat.

It is almost impossible not to get chocolate on your fingers. Keep a damp and a dry towel handy to clean your hands, but make sure your fingers are dry before moving on.

There will be some wasted chocolate. It is impossible to use every drop when dipping. Remember the chocolate you have used to dip now contains some strawberry, so it is really not much use for any other project. I spread the remaining amount out on to a piece of wax paper and allow it to harden. Break into pieces, easy strawberry chocolate fudge!

Once the chocolate shell is hardened, I like to drizzle the berries with a contrasting color of chocolate for interest. I place the berries on a wire rack over wax paper to do so. Be creative and have fun.

Make sure to allow plenty of time for your chocolates to set up. Wear rubber gloves to handle your chocolates. Warm fingers leave prints.

Chocolate dipped strawberries do not hold very long. You can dip them a day ahead, but I would advise against any longer, as the strawberries will break down. Store your berries lightly covered at room temperature and out of direct sunlight. I do not recommend placing them in the fridge for storage. This is a treat that is best prepared the same day you plan to serve them.

Peanut butter and chocolate have long been a favorite of many people. There is just something magical about how the creamy smooth flavor of the peanut butter works with the dark rich taste of chocolate. No-bake Peanut Butter & Chocolate Pretzel Bites also give another favorite, the pretzel, a whole new purpose. Easy to prepare in about thirty minutes, these bite sized treats are perfect for just about any occasion. Could be these little gems would be a welcome gift from the Easter Bunny this weekend!

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Peanut Butter & Chocolate Pretzel Bites

Peanut butter and chocolate treats with a salty crunch. Perfect for the holidays or gift giving.

Course Candy, Dessert

Cuisine American

Prep Time 20 minutes minutes

Servings 60 Candies

Author Christoph

Ingredients

• 1 cup creamy peanut butter
• 2 tablespoon unsalted butter, room temperature
• 1 cup powdered sugar
• 3/4 cup brown sugar
• 1 bag waffle pretzels
• 1 semi-sweet Bakers Chocolate Bar or chocolate melting chips

Instructions

• Line a baking sheet with parchment and set aside.
• Mix together the peanut butter and butter. Add the sugars and mix into a thick dough. Add more powdered sugar if needed. Place peanut butter mixture in the fridge for about 20 minutes to set.
• Arrange a single layer of pretzels on the baking sheet. Roll about a 3/4″ size ball of the peanut butter dough between the palms of your hands and place on the pretzels (I used a melon baller to scoop a uniform amount of dough). Cover the dough with another pretzel and lightly press to create a small sandwich.
• Place the little sandwiches in the freezer while you prepare the chocolate for dipping. Temper the chocolate either in a double boiler or in the microwave. Dip the pretzel bites half-way into the melted chocolate and return them to the parchment lined sheet to set.
• The chocolate will harden in about 20 minutes. Store the treats in a tightly closed container in the fridge for up to a week, however I seriously doubt there is any chance they will be around that long!

Notes

If your peanut butter dough is too sticky, add more powdered sugar. This recipe makes about 60 pretzel bites.

With temperatures in the 50’s and 60’s, and bright blue skies, it is looking as though for the first time that I can ever remember, I might not have a white Christmas.  Now I would guess there are many folks that would welcome the thought of mild temperatures for the holidays, but to me it is devastating.  How can you have a Christmas without snow?  I knew that when I moved from the mountains to Denver, that there would be less cold and winter, which actually has been nice, but for the first time in the dozen years since I moved to town, none?

So me being me, determined to enjoy my holiday as always, even without cold and snow, I decided to try to bring a little winter into the kitchen.  Ice and snow is what is missing for me, and if I can’t have the real thing, well I can try to make some.

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Lollipops

Hard candies molded into colorful lollipops are a great treat for people of all ages.

Course Candy

Cuisine American, Holiday

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Ingredients

• 1 cup sugar
• ½ cup light corn syrup
• ¼ cup water
• 1½ teaspoon flavored extract or 4 – 5 drops LorAnn oils optional
• 3 - 4 drops Food coloring or Americolor soft Gel Paste optional
• Lollipop molds and sticks available at cake supply or craft stores

Instructions

• Prepare your molds by spraying them with non-stick cooking spray and inserting lollipop sticks into the molds.
• Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.
• Allow to boil, without stirring, until candy reaches 300 degrees Fahrenheit (Hard crack stage).
• Once the candy reaches 300° F, remove it from heat. Allow it to sit until it stops bubbling completely (this allows the air bubbles to escape in order to produce a clear candy).
• Stir in the flavoring of your choice, and coloring if desired.
• Add some edible glitter to give the lollipops some added sparkle.
• Working quickly, spoon the candy into the mold cavities, making sure to cover the back of the stick.
• Caution: Serious burns can be caused from working with melted sugar. Use extreme caution! If sugar comes in contact with your skin, hold it immediately under cold running water.
• Allow to cool completely and remove from mold when hardened.
• Clean pans and utensils by soaking in very hot water. It may seem that you will never be able to use your pans and spoons again, but don’t worry, the hot water will melt all the sugar off.
• Store Lollipops individually wrapped, in an airtight container at room temperature for up to a month.   Candy bags are available at cake supply and craft stores.

Notes

This recipe makes approximately one dozen lollipops.  The number you yield will depend on the size of your molds.  Be sure to have enough molds to hold all of your melted sugar at once. 

I think that sometimes we all under-estimate the power of simple. We like to dazzle our families and friends with amazing and elaborate dishes and treats, showcasing our culinary abilities, especially this time of year. Our holiday baking lists sometimes overlook many of our favorite things for being too plain and boring, or get crossed off as something that everyone sees in the store. There is a reason that certain items appear on every shelf around Christmas. People love them and they sell. But things from the store are never as good as the ones made with the love that caring hands can deliver, and almond bark pretzels are one of these items. You have enough things on your plate that will require a lot of attention, so don’t eliminate some of everyone’s favorite treats because it seems as though they don’t require enough effort. Many times less is more, and simple is quite often pure delightful. Remember the brown paper packages tied up with strings………………I hear you singing!

Tip: Set up a “sprinkle station”. Place your sprinkles in a small bowl and then position a larger bowl next to it. Hold the dipped pretzel over the larger bowl and add sprinkles. The bowl will catch the ones that do not stick, and you can pour them back and use them again. 

These pretzels are always a hit at a cocktail party, and they also make a great gift that pretty much everyone loves. Dipped pretzels also make a great “filler” for holiday trays of goodies for those of you that have teachers or co-workers to think about.

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Almond Bark Pretzels

A combination of salty and sweet, this holiday classic is so simple to make, and always a hit.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 72 Pretzels

Ingredients

• almond bark
• pretzels
• sprinkles

Instructions

• Melt the almond bark in the top of a double boiler. You can also melt the almond bark in the microwave the same way you would temper chocolate if you prefer. If you do not have a double boiler, you can make your own by placing a stainless steel bowl on top of a sauce pan of water.
• Pour your pretzels into a bowl to make them easy to grab. Holding the ear of a pretzel dip it into the almond bark, shake off the extra, and add sprinkles. Place pretzel on a sheet of wax paper to set up.

Notes

You can make as many or as few as you like.  

Almond bark is not white chocolate. It is a vanilla flavored candy coating made from vegetable fats and contains no cocoa butter (fewer calories too). It is also extremely easy to work with compared to chocolate. Set up a "sprinkle station".

Place your sprinkles in a small bowl and then position a larger bowl next to it. Hold the dipped pretzel over the larger bowl and add sprinkles. The bowl will catch the ones that do not stick, and you can pour them back and use them again.