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1 Comment · February 22, 2013

PB + J Cake Balls

PJ + J Cake Balls

Are your taste buds feeling fatigued by PB + J yet? No? Didn't think so. On the off chance they are, give them a tasty awakening with these nut-jammy bundles of joy. I figured these would be good -- cake? peanut butter? candy coating? jam? -- but boy was I wrong. They're so much better than good. Far, far beyond the g-o-o-d. Your first bite will convince you that you should probably eat 3 or 4... or more.  And did I mention that you're far more composed than I if you're able to wait throughout the freezing process before eating a few? I've eaten my fair share of cake balls throughout this truffle/cake ball/cake pop frenzy the baking world has been living in over the past few years, and they've all been delicious; however, these take the cake {ball} as my new favorite. The pb + j combo mellows the sugar content that typical cake balls carry. The result is a dense, gooey, and fudgy center hugged by a delicately crunchy peanut butter shell.

PJ + J Cake Balls PJ + J Cake Balls PJ + J Cake Balls PJ + J Cake Balls

PB + J Cake Balls
 
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Author: Ashley Melillo | Blissful Basil
Recipe type: Dessert, Snack
Ingredients
For the Cake Balls
  • 1 package white or yellow cake mix, baked according to instructions*
  • ½ cup creamy peanut butter
  • ¾ cup strawberry jam, divided
For the Peanut Butter Coating
  • 10 ounce bag of peanut butter baking chips*
  • 2 tablespoons virgin coconut oil
Instructions
  1. In a large bowl, crumble the baked cake into a fine meal. Add in the peanut butter and ½ cup of strawberry jam (reserve the additional ¼ cup). Stir until all ingredients are evenly distributed.
  2. Prepare one large baking sheet with parchment paper. Taking 1 to 1 ½ tablespoons at a time, roll little mounds of the cake mixture into balls and place on the baking sheet. Be sure to reserve ½ cup of the cake mixture for later. Once all balls are rolled, pop the baking sheet in the freezer for at least 30 minutes.
  3. Remove the cake balls from the freezer and poke each with the large end of a chop stick or other similar utensil. Gently spoon a tiny mound of jam into each cake ball and top with a small amount of the reserved cake mixture. Smooth back into an evenly-shaped ball. Pop all cake balls back in the freezer for another 30 minutes.
  4. Once ready to begin coating, heat peanut butter chips and coconut oil in a double boiler over medium heat. Once chips are thoroughly melted, reduce heat to low.
  5. One at a time, drop the cake balls into the peanut butter coating. Roll each to coat and gently remove with a spoon and return to parchment paper. Repeat with all cake balls.
  6. Return cake balls to freezer for at least 15 minutes to firm up the coating.
  7. Enjoy and store in either the fridge or freezer.
Notes
*To make vegan, use a vegan vanilla cake mix (e.g., Duncan Hines) and vegan peanut butter chips or a combination of peanut butter and coconut oil melted together.
3.2.2646

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Comments

  1. cake recipe easy says

    December 25, 2013 at 7:37 am

    Hi there our loved one! I wish to express that this information is great, pleasant authored obtainable using almost all essential infos. I would like to discover a lot more articles this way .

    Reply

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