Pumpkin Cake Balls

Hi I hope you all are having a great Tuesday 🙂 Is anyone else having a hard time grasping the fact that it’s already December?! I haven’t even started my Christmas shopping yet!

But I have been baking (and eating) tons so I want to share this delicious recipe for the Pumpkin Cake Balls that I made for Thanksgiving.

I was helping my mom organize her recipe box and came across this sticky note:

No instructions or anything and adding “Pumpkin Cake” was clearly an afterthought. I was 99% sure it was this delicious recipe my friend had shared with me in college, so I super excited when I found it and just had to make it for Thanksgiving!

My mom can’t stop talking about these Red Velvet Cake Balls I made a couple months ago so when I told her my plan to make a cake for Thanksgiving, she asked if I thought I could turn it into Pumpkin Cake Balls. Challenge accepted.

I baked the cake as directed but there were no directions on the sticky note, so I just poured all of the ingredients into the bowl and let the KitchenAid mixer work it’s magic.

I poured the batter into a greased bundt pan and baked it at 350 for about an hour (I had to keep checking it because I had noo idea how long it was supposed to bake for). I sliced about one third of it to serve as cake and used the remainder for the cake balls.

Please disregard the obnoxious glare from the saran wrap

I mashed the remainder of the cake and added about half a can of vanilla icing (I’m sure cream cheese icing would taste delicious as well) and mixed it all together. I let it chill in the freezer for about 30 minutes, then rolled them into balls and put them back in the freezer. The next morning, I dipped the balls in almond bark (some chocolate, some vanilla) and drizzled with the opposite flavor almond bark. They will definitely be making an appearance next year 🙂

I’m pretty sure I ate about 5 in one sitting oops.

 

Did you make anything new this year for Thanksgiving?

How do you keep your recipes organized?

Peanut Butter + Banana + Chocolate

I hope you all are having a fun Saturday! We finally got some cold (for Florida) weather this morning, but it warmed up perfectly so I was able to enjoy a nice run this afternoon. I was supposed to run a marathon this morning, but they had to cancel it because they weren’t able to get the route approved by the city. Boy am I glad!! I would have been freeeeezing!

Now I want to share a recipe I had fun creating today. I had a few very ripe bananas in my fridge and wanted to use them up. I don’t know about you, but I think peanut butter + banana + chocolate is the absolute best combination, so I made these tasty cookies this afternoon.

Bonus: I like to think they are semi healthier because they have bananas and are made with whole wheat flour and no oil. Soo that means I can eat like 5, right?! Haha.

1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 ripe bananas
1 egg
1 cup brown sugar
3/4 cup peanut butter (I used crunchy)
1 teaspoon vanilla
1 cup oats
1 cup chocolate chips

I am a huge fan of dirtying as few dishes as possible, so I used one mixing bowl for the whole recipe.

1. Combine dry ingredients.
2. Add bananas, egg, and sugar and mash bananas while mixing all ingredients together.
3. Add peanut butter and vanilla and continue mixing.
4. Stir in oats and chocolate chips until all ingredients are well mixed.
5. Spoon dough onto ungreased cookie sheet.
6. Bake at 350 for 12 minutes.

Enjoy 🙂

P.S. After writing this post, I stepped out for a few minutes and came back and my dog had eaten about 8 of the cookies! Poor thing, I hope he doesn’t get sick.