Happy Valentine's Day: Have Some Love Brownies!

You're probably gonna get chocolate today, either as a direct gift or from the movie theater. Wanna do something different this Valentine's Day?

Try our Valentine Brownies! This one is Natalie's concoction... What else do you do with a heart-shaped baking pan?

These delicious and gorgeous brownies are from a fantastic recipe, courtesy of Natalie, again. Check it out:

• 1 1/4 sticks of butter
• 1 1/4 cups of sugar
• 1 cup cocoa powder, unsweetened
• 1/4 teaspoon of salt
• 2 teaspoons of almond extract
• 2 large eggs
• 1/2 cup of flour

Preheat oven to 325. Mix butter, cocoa, sugar, and salt in heatproof bowl. Set bowl in barely simmering water on stove. We've seen versions of this with a skillet of water, a pan of water, etc. We find it works best with a pot filled maybe 1/4 of the way with water. Stir until butter is completely melted and mixture is smooth. Remove bowl and set aside until lukewarm (not stove hot).

Mix remaining ingredients. Your oven should be preheated by now so pour the batter into this super cute heart-shaped pan (from the geniuses at Sur La Table, I've been told).

Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out mostly clean. Let cool for 5-10 minutes before placing on a red plate and sprinkling on some powdered sugar.

An angelic, Cupid-inspired glow...

The perfect Valentine treat for couples or a girls' day or even a day with the guys. Who doesn't love brownies, man?

Dish and enjoy with a glass of milk!

Yum! This recipe was made with lots of love! Happy Valentine's Day to our friends, family, and interested parties. Don't forget to check out our social media for to the moment updates on our kitchen kraziness. You can also subscribe to our monthly newsletter for exclusive updates and upcoming giveaways. Stay tuned for more from the College Kitchenettes!

Grammy Celebrations: Marshmallow Cupcakes a la Yum

Welcome to the Grammys! As many American families do, we are having a Grammys party. Nachos for dinner and something ultra-new for dessert! I've had this gluten-free chocolate cake mix for a while now and really wanted to do something with it today but I had to find something creative to do with it. And then I looked at Pinterest - on the top of the page was a picture of epic proportions: Chocolate Marshmallow Cupcakes. I had to do it.

Let's get started!

This is one of our easier recipes because it's not from scratch. I didn't have time today to get some of the required 'from scratch' ingredients.

• Betty Crocker Gluten-Free Chocolate Devil's Food Cake Mix
• Jello Chocolate Fudge Pudding Mix
• 1 cup water
• 3 eggs
• 1 stick of butter, softened

Put all of the ingredients together in a large mixing bowl and pull out your mixer. We have a small handheld mixer, not one of those fancy KitchenAid ones. The batter should be extremely smooth after about 5 minutes of mixing on the second lowest setting.

Smooth, soft, and scrumptious!

Start spooning the batter into each cupcake spot, about 3/4 full, and then add the marshmallow standing straight.

Bring on the marshy-mallows!

Put in the oven at 325 for about 22 minutes. The marshmallows will poof up and then spread out across the top of the cupcakes. This can get messy.

S'more goodness!

I did marshmallow filled and non-marshmallow filled. The marshmallow filled turned out nicely (and delicious), even before I frosted them.

Frosting and sprinkles to the front!

I frosted the cupcakes with whipped vanilla frosting, to sort of match the marshmallow consistency. Then, I used red and silver sprinkles, and white pearls. They turned out elegantly delicious.

Grammy-winning deliciousness!

Stay tuned for more yummy kitchen kreations this month and next month. Don't forget to sign up for our monthly newsletter to stay up to date on recipes, holidays, events and even upcoming giveaways. Check us out on Facebook, Tumblr and Pinterest, too! 

Anything Goes Rainbow: December Birthday Done Right!

       My little cousin has a late December birthday, literally three days before Christmas. To separate the holidays, my aunt usually plans his party for the beginning of December. This year, I happened to have a day off from school the week before his party. My aunt makes beautiful sugar cookies for almost every occasion, so I took this chance to learn her ways. The theme this year was kind of a rainbow hodge-podge of "anything goes".

Rainbow icing plus rainbow sprinkles... Oh the color combos!

       My aunt's sugar cookie recipe is adapted from Our Best Bites, which is a lovely little cooking blog. However, she made a few changes to the original recipe. The modified recipe follows:

• 1 cup real butter at room temperature
• 1 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Mix butter and sugar until fluffy (about 2 minutes). Whip the egg separately and then add in. Mix in extracts until fully integrated. In a separate bowl, whisk the floor, baking powder and salt. For the flour, do not scoop with a cup. Spoon it out into the cup and then level off the excess with the smooth side of a knife. Gradually add the dry ingredients to the butter mixture and mix well. The dough will start to ball up on its own when it's well mixed.

A real mixer totally helps, just by the way

       After the dough is completely mixed, roll it into a ball and then cut the ball in half. Semi-roll out each half and cover them in wax paper. Put each dough-pancake flat in the fridge for about 30 minutes to an hour. This way it's easier to roll out later and quickens the process.

       After chill time, work the dough over for a little while to warm it up. Don't roll the dough too thin or too thick - it should be about 1/8 of an inch.

The dough should be just a little thinner than this

       We had plenty of hands to help us with the cookie cutting. We had three shapes for the cookies: a T, a 6, and a star. We made about 18 cookies of each shape - totaling 54 cookies.

My little cousin, Thaylo, and our cousin, Alise, helping out

       Preheat the oven to 350. Bake for 8-12 minutes. If you prefer your sugar cookies chewy go for about 8 or 9 minutes. If your prefer more crispy or crunchy, go for like 10 to 12 minutes.

       For the icing, my aunt also uses the Our Best Bites recipe for glacé icing. The great thing about this recipe is you can use it for glazing or for piping, depending on how thick you make it with the powdered sugar. The icing recipe follows:

• 3 3/4 cups powdered sugar
• 6 tsp half & half 
• 6 tsp light Corn Syrup (6T is equal to 1/4 C plus another 2 T)
• 1 tsp almond extract

Mix the icing all together and then separate into different bowls for each color. We made orange, red, blue, green, and purple icing. Stir each occasionally to keep them from crusting over.

       This is wear things get messy, so roll up your sleeves. First, pour each sprinkle variation you have into its own bowl. Using your finger, spread the icing over the cookie, going just barely over the edges of the cookie. Immediately after, use your clean hand and sprinkle your sprinkles over the cookie (pun fully intended).

       While this project took much of the day, it was a ton of fun. I got to work with my little cousins, and make some of the prettiest cookies I have ever made. Thank you to Our Best Bites for the recipe, and to my aunt and cousins for a super fun day! Happy Birthday, Thaylo!

       Stay tuned for more from the College Kitchenettes! Christmas comes early with a snow day and some geek treats next week! Happy Holidays!

Cubular! A Minecraft Birthday

       My brother discovered this game called Minecraft about three years ago. It was love at first cube. This being his lucky 13th birthday, a Minecraft party was devised. A normal Safeway cake was considered but I wanted to try something different. I've seen those how-to pins about Minecraft cube cakes on Pinterest: perfectly square with all those obnoxious little squares on top - a perfect replication of a Minecraft grass cube. I decided to give it a try, and I decided to try fondant for the first time instead of just using buttercream.

Yummy and gorgeous!

       Quite a few people talk about either how difficult fondant is, or how bad it tastes. Since Wilton's sounded not so great, I chose Satin Ice - not the tastiest, but not the most difficult to use. It served the purpose. I split one tub into three spheres; each sphere was dyed with different amounts of green coloring gel. Another tub was chocolate flavored, to avoid three different shades of brown for the dirt portion of the cake. Each different green was dissected into squares, with a total of 64 squares for an 8inX8in cake. 

Check out that chocolate fondant... Mm mm mm...

       The cake was two layers of chocolate with chocolate buttercream filling. I used a gluten-free mix for the cake and whipped buttercream for the filling and the fondant. After putting the two levels of cake together, I dirty-iced the entire thing. That means I scraped buttercream over every inch of it. Then, I rolled out and cut the chocolate fondant for each side and the top of the cake, instead of one full sheet to go over the entire cake. This way the cake was more cubular than rounded. Afterward, I applied another coat of buttercream on the top and began adding squares, which had been in the fridge during the baking process.

The candles were angled like the torches in Minecraft!

        Once all of the super-annoying squares were applied, I covered the cake with a large cardboard Creeper head - which, I am told, is bad for said head - and kept it in the fridge until 1.5 hours before the party (meaning overnight). Be warned, condensation is fondant's worst enemy. When taken out of the fridge, the fondant will begin to "sweat", which can lead to peeling. Thankfully, that didn't happen here.

       At the end of the day, it was a lot of fun working on this cake and serving this cake. Though it took several hours over three days, it was totally worth it. The kids loved it and were amazed when they found out that it wasn't store-bought. Most importantly, my brother and I had worked on it together - and he loved it. At the end of the day, family is the best birthday present.

       Stay tuned for more from the College Kitchenettes as the winter holidays draw near and warm, home-baked desserts are a favorite family activity. Check out our Facebook, Pinterest, Tumblr, and our new subscription feed for our monthly newsletters starting in 2014!

Southern Hospitality: Lucille's

       My goodness, it has been a long time since our last post! We haven't done much cooking or baking, but we have been to several interesting restaurants near us. I'm going to focus on the more recent, because that makes more sense to me.

Adorably satisfying Southern hospitality

       There's something about Southern food that is just amazingly comforting - like you're surrounded by family. Considering half of my family is from the South, you can see my connection. Recently, Lucille's set up shop near my school and I'm a real sucker for barbecue - especially authentic Southern barbecue.

       The drinks were served in mason jars - very Southern - and the artwork of note was jazzy. There was a New Orleans vibe, a Jazz Age atmosphere. It helped that the music was awesome jazz. All of the art was different: different media, different people, but it all focused on music.

       Instead of boring California sourdough with butter, we got biscuits. Biscuits and cinnamon butter, which was the most delicious and unhealthy thing of my life (probably not true). I had to be quick with the picture before they were all gone.

       I ordered a classic burger, with everything, and fries. The fries were perfectly crispy, but the burger was a bit underdone, though still delicious. Overall, I give 4 stars for atmosphere and 3 stars for food. That's 7 out of 10 - and a great choice!

       Stay tuned for more from the College Kitchenettes and watch for new subscription options for our upcoming newsletter - starting in 2014! Stay tuned on Facebook, Pinterest and Tumblr!

Creative Cupcakes from Trader Joe's!

Hey blog buddies! That was me talking like Davey Wavey, the flamboyant YouTube blogger extraordinaire. Anyway, a few days back, I decided I wanted to make cupcakes, especially because I had noticed an abundance of chocolate lurking in my pantry. There was just something so enthralling about a chocolate-cakey flavor, coming in cute and joyful little cups of dark, cakey sponginess. 

not even weird though

 But, I could never settle for plain old boring cupcakes! Conceptually, I knew I didn't have any fancy schmancy baking ingredients, but having set my mind on weirdness, I hunted around my kitchen in search of originality. Lo and behold, I found some awesome stuff! Tidbits of creative peanut butter, in individually wrapped pouches! Coconut flakes! Spiced Carribbean chocolate! Graham crackers... marshmallows? So, I had decided on four different flavors of cupcake: peanut butter, s'mores, coconut, and plain ecstatic chocolate. It was at this point that the adventure began. And I'm sorry, I don't know why this is highlighted, I've tried everything in my power to stop it.

Oh, and I also apologize for not taking photos of the batter - I really couldn't hold a camera while I was making it because the camera would have gotten covered in chocolatey mess, dooming it to a chocolatey death because I was too busy cooking.

I carefully lined my cupcake pan with twelve paper thingys. I put a layer of batter in the bottom of each cupcake hole, followed by the middle layer of filling, and then the final layer of cake batter on top. I went about this cake batter endeavor in a precautious manner, careful to not spill anything. Each bottom layer filled the cupcake tin a third of the way. The toppings I used were peanut butter, coconut flakes, and chunks of high-end Caribbean chocolate that was accompanied by graham crackers. The latter topping was used to create a delicious s'mores concoction.

They came out of the oven and everyone devoured them in three seconds and they tasted wonderful! Peanut butter was by far the prettiest cupcake, resembling a piece of candy, except even prettier. I dubbed it the Reese's Peanut Butter CupCake. Apparently, one JifToGo®  pouch can fill two cupcakes with peanut butter. Also, I am apparently capable of advertising for Jif®. Reese's® as well.

The S'mores cupcake definitely tasted the best, despite lacking marshmallow, but a spot of milk in a martini glass did the trick. 

Conceptualized: Reese's Peanut Butter Cupcake

You can't really see the chocolate in this s'mores cupcake below, but there are chunks of delicious, melty, spicy chocolate sprinkled around the top, accompanied by graham crackers, which may or may not have turned brown from being in chocolate cake.

Oh, and the coconut ones were pretty good.

#GlassofTheRightStuff

Until next baking (or cooking) time! Something is making me sense especially festive brownies on this blog in the near future. ;)

Happy 4th of July: Patriot Lemon Cake Pops

       Basically, I just had to give cake pops another try - and I am SO glad I did! These cake pops are amazing, maybe even more amazing than store-bought ones. I AM NOT KIDDING AROUND HERE! I like food; I know good food when I have it!

       To start off with, you want all of the ingredients for a classic lemon cake. I sort of improvised here from what I knew to be cake ingredients and what I knew to be lemons.

INGREDIENTS (Makes about 24 pops):

• 2 sticks unsalted butter
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
•  ½ tsp baking soda
• 1 tsp salt
• 2 tbsp lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 4 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 1/2 boxes Baking chocolate, semi-sweet
• About 2 cups of icing

       Since this is an improvised recipe, I decided to be more detailed in this post. Now, you too can make perfectly awesome pops!

       First, preheat your oven to 350 degrees. Prepare (butter, flour, or grease) a 8-by-8-inch cake pan - or any size sheet cake pan, really. It will make sense later, I promise. In a medium bowl, mix flour, baking powder, baking soda, salt, and sugar. Put the butter out to soften as you work.

       In separate bowl (or bowls), use a grater to make lemon zest from your 4 lemons. This part will take some time, especially if your grater is anything like mine, where the grater sort of holds the zest instead of just dropping it in the bowl Once finally done, add the zest to the main mixing bowl. Then, slice two lemons in half and juice them. You can buy a juicer at most grocery stores and any cooking store. While juicing, I found it extremely practical to hold a strainer between the juicer and the small bowl. That way, if any seeds or blechy unwanted stuff fell out, the strainer would catch it and I wouldn't have to fish it out of the juice. When you have the proper amount, add juice to the main mixing bowl.

       Mix in buttermilk and eggs well. Now, you can add your softened butter. Mix by hand for two minutes to chunkify the butter and then use an electric mixer on low (or setting 1) to smooth the dough.

       As soon as the dough is smooth - give or take a few lumps - bake for 35 to 45 minutes, or until toothpick inserted into middle comes out clean. Let cool in the pan for 15-20 minutes, while you prep your icing. I used store-bought royal icing, which requires microwaving for about 30 seconds.

       Once cooled, break your cake into chunks and toss them in a large bowl. Don't actually toss food in your kitchen - you'll have to clean the mess up later. In the large bowl, start breaking your cake chunks down into crumbs. Gradually add icing to the chunks until you've made a matter similar to dough. Roll your pseudo-dough into balls with your hands, or use a round ice cream scoop (very effective).

       Let your cake balls chill in the fridge for at least 3 hours, or even overnight. Before taking any cake balls out, start melting just one block of chocolate (about 1-2 oz). Using this small bit of chocolate, dip a cake pop stick in the chocolate and then insert into cake ball. Repeat until all cake balls have a chocolate-inserted stick. Stick the balls back in the freezer for at least 15 minutes while you start melting the rest of your chocolate.

       I used Baker's baking chocolate, but it's much thicker than chocolate like Hershey's chocolate chips. If you want a thinner layer of chocolate around your cake pop, use Hershey's. If you are a chocolate lover and dig thick chocolate, grab Baker's chocolate.

       Once the sticks have set, pull out about 8 or 9 cake pops at a time to dip. Dip each and set on a wax-paper covered platter or plate or sheet. Once dipped, you can decorate as you please. After dipped and decorate, switch out for another 8 or 9 pops. Repeat until all pops are dipped and decorated. I used red, blue, and silver for my pops. It came out looking like fireworks, which was perfect.

       It's sort of a long process, but it's totally worth it! These babies came out perfectly moist and delicious and lemon-y. These were a totally triumph over our first cake pop attempt. Now, I know - and you know - exactly how to make perfectly moist and chewy cake pops.

       Stay tuned, next week and beyond, for more awesome recipes and kitchen crazy! Don't forget to check us out on Facebook, Twitter, and Tumblr. Share the yummy with your friends on Pinterest, Reddit, Facebook, or via email!

Sugar Cookies and Royal Icing: Take 2!

       Saturday, we baked about 36 cookies. These weren't just any cookies, but particularly almond-extract-flavored sugar cookies! There was vanilla extract in them too, but that's not special or anything, Vanilla is always in cookies.

       It began with a dough. You will need two bowls for this experiment recipe, one big and one small. CALLING ALL INGREDIENTS! First you'll need to cream one stick of butter into a pulp, inside the small bowl. 

PAULA DEEN WAS HERE

       SECOND INGREDIENT: A CUP OF POWDERED SUGAR FOR THE CREAMED BUTTER'S FACE. Mix that really well, so once you have a nice and creamy pile of sugarfat, you can move on to the next bowl. Bowl #2, again, the bigger bowl, should have one egg, 2.5 cups of flour, a teaspoon of almond extract (WOOHOO BEST PART!!), and a teaspoon of vanilla extract (bawwwww). Oh yeah and salt. Just a little. Like a teaspoon, not a handful, come on, you should know this, you're a chef. After you've mixed it all together and it looks creamy (or maybe crumbly like ours did), put it in the refrigerator.

       Now, while that sits in the fridge, busy yourself with other entertaining things. We watched Labyrinth - yes, the one with David Bowie - for the allotted hour.

       After watching your movie or drawing or whatever you like for about an hour, take out the dough and start rolling it out. As you roll, make sure you have preheated your oven to 375 degrees, and prepared your cookie sheets. We got right to it with plenty of flour on hand!

What up, fishes?!?

       We kind of took a practical approach by only doing part of the dough at one time. We went by fourths. So we rolled out one fourth of the dough, cookie-cutted it, and then used the pink spatula there to transfer the cut dough onto our prepared sheets. Once a sheet was full, it was sent to the oven for 8 minutes - since ovens vary, the cookies should be in for about 7-9 minutes. From the first sheet on, we alternated cutting and removing cookies from the oven.

       I should note that it was ninety degrees outside while we were doing this and we both died of heat after the first two batches. It was HOT inside and outside. And we had to wear thick mitts, and handle hot sheets....

BUT IT WAS WORTH IT ALL!

         The cookies came out perfectly golden - not browned. They weren't as flat as we would've liked, but they still worked very well when icing. Oh, yeah, the icing! Well, we got a little lazy with the icing. Originally, we were going to make the icing from scratch; however, Sur la Table has some amazing icing-in-a-bottle that fit our schedule much better. Put the bottle in the microwave for about 20 to 30 seconds, and then kind of massage the bottle until the warmth spreads. The icing bottle has a glue-bottle type of top, where you twist and it pours out. We soon figured out that, if we loosened the top just a little, the icing cooperated much better.

You see that cupcake? Natalie spent FOREVER on THAT cupcake.

       Once we had finished icing all of the cookies, the icing proved to be very temperamental. We had the cookies in the fridge, again, for about an hour, but most of the cookies simply refused to set. Long story short, we had to wait overnight for the darn things to stay shiny and pretty. Our main batches (see above picture) were beautiful and largely very simple in decoration. Nonetheless, Natalie had bought a couple of cutters and focused mainly on making her cookies absolutely gorgeous - which, they absolutely were!

She did this with a toothpick, sprinkles, and food coloring.

       By Sunday, all of the cookies were set and perfect and delicious. After I got home from taking Natalie home, there were only three cookies left from the 25 cookies I had warned my family to not eat all. I really wasn't surprised - they are delicious! - but I had to hide the remaining three just to be sure I actually got a chance to eat some!

       

       Stay tuned for more fun with the College Kitchenettes! Don't forget to check out our new poll: What's your favorite summer dessert?

       Share the yummy on Pinterest, Reddit, Facebook, Twitter, or via email!

The College Kitchenette Hiatus is Over!

       As the College Kitchenettes are in college, this last month has been especially busy! Our semester has been winding down (although, really more like winding up), and we made it through final exams! We are now out, free to enjoy the summer and the baking adventures to come!
       As a matter of fact, I had my first summer baking adventure recently on a trip to Berkeley, California.

The ever-stunning Spun Sugar in Berkeley, California!

       Like most bakers, I absolutely love cooking shops. On the way to IKEA, I stopped by a small baking shop called Spun Sugar. If anyone hasn't been there, it's amazing. Go look, I'm not kidding. They've got everything there!

• Cookie Cutters
• Cake pans
• Baking chocolate
• Sprinkles
• Liners
• Frosting tips, dye, and bags
• Cupcake containers
• And so much more!

Yes, they even have THESE!

       I thought I must have died and gone to heaven. I spent a good amount of money, too. I got some couplers, some liners, and some amazingly awesome cookie cutters. I would have bought more but I was saving for IKEA as well.

Mah loot - it's beautiful!

       Stay tuned for more baking adventures, and more amazing concoctions, with the College Kitchenettes. We'll be back soon with all new recipes!
       Don't forget to share the yummy on Facebook, Reddit, and Pinterest! Also, check out our newest poll: What's your favorite summer dessert?

Royal Icing: Take 1!

Since we have been offline so long (blame college), we decided to give you all a treat:

A front-row seat to our first Royal Icing attempt.

The sugar cookies themselves were relatively simple (see recipe below), although they took quite a while to make before we even got to the icing.

Oven ready and almost perfectly spherical!

Our recipe:

1 cup butter, almost completely melted
1 cup powdered sugar
1 egg, beaten
1 tsp almond extract
1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour

In a large mixing bowl, beat butter, powdered sugar, egg, almond extract, vanilla, salt and flour. Mix until smooth. Chill dough until firm, about 30 to 45 minutes.

Preheat oven to 375F. Line two cookie sheets with parchment paper, or butter sheets, and set aside.

Roll out dough on a well floured surface until it is 1/4 inch thick. Cut out cookies with cookie cutters and carefully transfer them to the prepared cookie sheets. I used a spatula to try to maintain the spherical shape as much as possible. 

Bake cookies for 7-9 minutes. Cookies should be slightly brown on bottom. Let cool completely before frosting.

Relax, it's on wax paper...

For the frosting, we sort of cheated. I had been shopping early that day, and lost all willpower at one of my favorite cooking supply stores. Long story short, I ended up buying the royal icing in a bottle. At least it was good icing, okay?

Look how pretty!

It took about ten to fifteen minutes to ice all the cookies, and then they had to dry for about 45 minutes to an hour. Luckily, my parents weren't home so nobody tried to eat them while they were drying. By the time they were finished, I almost wished I had bought one of those frosting pens.

Smooth and dry... perfect for writing if I had a frosting pen!

Apparently the cookies were really tasty because they were gone in, like, ten minutes. I kid you not. I had 24 cookies, and they are gone. I think I had about 3. The really exciting part is that my mom was able to enjoy them as much as the rest of the family - and they aren't even gluten-free! They were delicious and simple, although time consuming.

Stay tuned this week for lunch and dinner recipes! Also, watch this weekend for an awesome St. Patty's recipe - for you, kids, and the leprechauns!

Don't forget to share the yummy! Like us on facebook, or share on Reddit, Pinterest or via email!

Valentine Cake Pops: Red Velvet? Check!

For Valentine's Day, Natalie and I chose cake pops. Not only were they cake pops, they were red velvet cake pops!

Fabulously delicious...

She managed to come in from school in San Francisco and we basically made a mess of my kitchen. This was my first attempt at cake pops, though Natalie has made them before.

Primary necessaries: mix, pudding, sticks, bowl, special pan

We worked with a mix, added pudding mix, eggs, water, and oil. Once we had the batter thoroughly mixed and smoothed, we brought out the cake pop pan. My cake pop pan read as nonstick but we sprayed with Pam anyway.

A open pastry bag is so much easier than a spoon!

We used a pastry bag to distribute the batter, instead of a spoon, and found it much more efficient. We were able to fill the pan quickly and with very little mess.

Finished batter result for Batch #1!

Once finished, we latched the top half of the pan and put it in the oven at 325 degrees for 22 minutes. After 22 minutes, we checked with a toothpick and happily took it out of the oven.

Fresh out of the oven - and cooling!

The cakes had to cool for about 5 minutes before we could remove them, for maximum together-ness. We were both ecstatic and disappointed; some came out like beautifully spherical Saturns, and others came out like an unfinished Death Star.

Like little Saturns waiting to be feasted upon...

Once we had completed our batches (we had about 2 1/2 total, given baking casualties), we were able to begin on the coating. The coating is fairly simple: chocolate chips. We chose Tollhouse Semi-Sweet. Have one pan of medium-heat water on the stove, and then place another pan over it with your chocolate chips. This works best with a double broiler, but we don't have one. When your chocolate chips are melted to 115 degrees (you can use a thermometer insert to find out), you're ready for dipping. We found that if you dip the pop stick in before inserting it into the cake pop, the process tends to work better overall.

Chocolate and sprinkles! Questions?

Once coated, place them on a piece of parchment paper on a cookie tray and then you may sprinkle or decorate as desired. We had a multitude of sprinkles that made even more of a mess, but were perfect for decorating. We had reds, pinks, multi-colored dots, and multi-colored sprinkles.

Coated and sprinkled!

Once coated and fabulously decorated, put the tray in the fridge for approximately 15 - 20 minutes. When they are set, pull them out and serve.

Even though they didn't look like the fancy store-bought pops, they were absolutely delicious and relatively easy to create. We had a few hiccups with dipping, but if you don't want to mess with melting chocolate you can easily use regular frosting and allow that to set.

First bite - revealing heavenly mix of chocolate and red velvet!

Stay tuned with the College Kitchenettes for more cooking and baking fun! Next weekend: somebody's having a birthday? To the kitchen!