Love the Mama Lemon Bars..

This delicate treat is made with fresh lemon and confectioners‘ sugar. Wonderful with tea.


I haven’t had a lemon bar in there before now, despite repeated requests and, heck, even pleading for one by various people inside my computer. You’d think it is because I’m stubborn but it actually that my bar (ha) for lemon bars has been set very high by my mother, who has an award-winning recipe somewhere in her files. Upon request, she sent it to me a couple years ago, but when they didn’t come out the way I had remembered, her response was “oh, I must have sent you the wrong one.” Weiterlesen

All you need is love. But a little chocolate now and then doesn’t hurt.

The weather grows colder while the days get shorter… it’s about that time of year when a warm cup of something hot feels like a godsend.


If you look over the years, the styles have changed – the clothes, the hair, the production, the approach to the songs. The icing to the cake has changed flavors. But if you really look at the cake itself, it’s really the same.
John Oates

Serve these chocolaty delights and everyone will know yours isn’t an ordinary holiday party. Cold weather calls for a nice hot beverage to warm you from the inside out.  Hot chocolate, hot cocoa, drinking chocolate….whatever you call it, it’s all essentially the same flavors of warm, rich chocolatey goodness made even better with fluffy, melted marshmallow.

These sound sooooo good and it’s such a great idea, i’d thought I’d share with you.


This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. The variations are unlimited, and they can be nicely packaged and given as gifts. These are great! And so easy!! I seed some people saying me they take hours to make. If you follow the instructions they are not that hard! Here’s some of the variations I have used: Variations/flavors: White cake mix and mint chocolate chip icing – Dipped in chocolate confectioners coating; French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating and much more. Try to be creative.


Version with Truffles

Version with Truffles

I have been making this item for about 1.5 years and am doing them for Christmas this year. My all time favorite though is red velvet with cream cheese icing and vanilla confectioners coating. These are so delicious! They came out beautiful and by placing on the cold cookie sheet, the chocolate hardened in about 15 seconds. It was divine. I had no problem with them holding together. I had little foil papers to put them in when they dried and they looked like they could have been made professionally! Well worth the time and effort!


This recipe just couldn’t be easier. Just try to follow this advice:

1) Trim off the edges of the cake to make it easier to crumble.

2) Mix in the frosting when the cake is still warm. You may only need half a container of frosting.

3) Use a cookie scoop to round your balls.

4) Freeze the balls for at least 2 hrs so they’re firm enough to handle (plus it makes the chocolate dipping that much easier).

5) Use a skewer for dipping and since the balls are frozen, the chocolate hardens pretty quickly. I’ve made german chocolate and chocolate mint versions (just add peppermint extract to the frosting).

It was a hit with all my coworkers. Let it cool completely, crumbled in a big mixing bowl, and added only 1/2 of the frosting! that makes it less of a mush, and more cake like. I mixed it with a fork, It will still look a little crumbly,but when you form balls they stick together. I rolled them, and refrigerated them for an hour. I melted a bag of semisweet choc chips with some shortening, and dipped the balls into it and set it to cool on a waxed paper surface. Let cool completely and drizzled with white chocolate! yummy! you have to try them, they are a little time consuming but worth every bite.:)


Make your cake in 2 round cake pans, take them out of pans,put on wax paper for 30 mins. Crumble COMPLETELY in bowl & add a dollop of frosting at a time.Mix well after each dollop until you can roll a ball around in your hand like making meatballs. Don’t be a ninny and add the whole container, you’ll be sorry you did.If frosting is added a bit at a time, you will have the chance to stop at a good rolling consistency that will stick together and you wont need all that ‚put in the fridge or freezer before you coat them with chocolate‘ nonsense. I also pushed a maraschino cherry coated in white chocolate glaze into the middle of the balls, & stuck a sliver of Dove dark chocolate into the top before coating.


I’ve made many, many batches of these over the years for weddings, showers, Christmas, etc. Yes, it’s time consuming, but here are my tips to make it as painless as possible: After you cook the cake, cool it completely in the fridge before you break it up, then mix in the frosting when it’s cold. It doesn’t get as gooey and messy this way. When rolling the balls, lightly spray your hands with cooking spray. It will still build up and you’ll have to wash your hands several times during the rolling, but it helps a lot. Put the rolled balls on paper plates, about a dozen per plate. Stick a toothpick in the center of each ball and freeze completely before rolling. Take the plates out one at a time to dip. They defrost really quick and if they sit out it makes a mess in your chocolate. Dip the balls, wait a minute or two, and when the dipping chocolate has set, pull the toothpick out. It will leave a tiny little hole, very easy to cover. Pull it straight up or it will break off inside. I have made these as much as a month ahead of time and frozen them and they were awesome. You would never know they had been frozen.


3 h 10m and 36 servings


  • Prep 40 m

  • Cook 30 m

  • Ready In 3 h 10 m

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.


This is similar to a recipe cake decorators use, to use leftover cake scraps (left from cutting cakes into shapes/sizes, or the scraps from cutting the cake tops off so the cake is level). Instead of frosting, we mix the cake crumbs (any flavor cake) with flavored liquid coffee creamer (again, any flavor.) You can mix and match various creamer and cake flavors to make custom cake bon-bons. Just add enough of the creamer to the cake crumbs to make a paste; shape into balls and chill. When firm, dip in melted chocolate.


SO Yummy!

Your Xana

I know now the difference between a sponge cake and a sponge cake!

This simple, old-fashioned cake tastes so good it will surprise you! As I remember my mom’s delicious meals, this dessert was always the perfect ending. Mom always used „a dash of this and dab of that“ to come up with what we thought was „the best“!


We could and should learn a lot from those times. I know I need to learn a lot. I love to bake, but it is much more frugal to keep my baked goods simple. And I am learning that you don’t have to sacrifice taste in order to make a simple and frugal dessert. Simple and frugal can still be really good.

Simple and delicious! Simply delicious…


This is an excellent cake for a pineapple or peach upside own cake. Not too heavy, and it makes enough batter for two cakes. Or make the second cake into something else, like Boston Cream Cake. I halved the recipe to make a dozen cupcakes for Easter (which was plenty of batter – actually filled one small heart pan too) and these were great!


Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis

I thought this cake was pretty good and very easy to make. However, it lacked something. I think it needs either some cinnamon, or coconut added to the recipe, or should be served with honey on top. You can try to make it this way.


I made this and sent it to work. They seemed to enjoy it. I also made homemade carmel sauce to put on top of it. Then heated the cake a little. It was good. I think next time I will put something to spice it up a little bit, like butterscotch chips or coconut in the batter. I think it would also taste great with fruit and whipped cream on it or ice cream.


TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling

MAKES: 12-16 servings


  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed


1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.


2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.


3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.


Some Nutritional Facts

1 serving (1 piece) equals 254 calories, 9 g fat (5 g saturated fat), 75 mg cholesterol, 154 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.

My Tipp: For me, the secret to this recipe, which makes cake lighter, is to make sure you beat egg mixture for several minutes. I usually do 10 minutes.

The cake is absolutely delicious and so easy to make. I loved the consistency of it. The texture is both spongy and slightly dense at the same time.

I wish you a nice time with my story:)

Sincerely your Xana