I’ve peeled potatoes many times in my life.
In fact, when I was younger, I used to beg my mom to let me peel them. Peeling potatoes and snapping green beans were fun to me. I was weird kid, I guess.
Since I’ve been peeling potatoes for the better part of three decades, you could call me a potato-peeling pro. Triple P. Spudz McKenzie. The tuber master.
That is—you could have called me all of those names before today. Now? I’m back to square one.
I was peeling some small Yukon gold potatoes with my trusty orange potato peeler, and BAM! The peeler flew off the potato with ease and sliced the skin off my index finger. It immediately hurt and I went running toward the sink.
Why does water make a cut feel like someone is amputating you without anesthesia??? Running lukewarm water over my bloody flap of skin did NOT help at all. At this point, I’m damn near queasy. I’m perfectly fine around blood—except when it’s my blood.
I press a paper towel to my peeled skin and keep it there for what seemed like forever. I finally get the blood to stop and I slap a Star Wars bandage on top and I’m back to peeling potatoes.
Potato-peeling may not be my forte any more, but melting chocolate certainly is. After multiple failed attempts last year, I’ve got melting chocolate down to a science. I only use the baking bars, and I follow the instructions on the back to a T. I have a thick glass bowl that I break pieces into, and then I microwave for 30 minutes and then stir. Repeat.
Then, I cut the microwave time down to 10 seconds. White chocolate usually takes 1:20 to melt in the microwave, dark chocolate or milk chocolate takes about 1:30.
Since I’ve masted the art of melting chocolate, I decided it was time to make some cake balls for the first time ever in my life. Yep. You heard that right. I’ve never made cake balls (or cake pops, for that matter).
I found a banana-chocolate recipe I thought I might enjoy, and the best part? You don’t have to bake a cake to make this. Just buy you a frozen Sara Lee pound cake loaf and you’re ready to make some cake balls in no time. How easy is that?? I love when recipes are easier than they appear.
These cake balls came out pretty bangin’. I liked them frozen—but they’re meant to be eaten at room temperature. Since we’re creeping up on Independence Day, I scrounged up some red, white and blue sprinkles to top them off with.
These would be a great treat for your family for the Fourth of July! I can see it now—me stuffing my face with chocolatey-cake balls underneath the glow of fireworks. That’s independence. That’s freedom.
America the beautiful.
Chocolate Banana Cake Balls
Sweet banana flavored cake balls dipped in melted chocolate and topped with sprinkles.
- 1/2 cup cold milk
- 1 (3.4 oz) package vanilla pudding mix (instant)
- 1 ripe banana, mashed
- 1 (10.75 oz) package frozen pound cake, thawed and crumbled into fine crumbs
- 2 packages (4 oz. each) milk or dark chocolate baking bars, broken into pieces
- Multi-colored sprinkles, for topping
- In a medium bowl, stir together milk and pudding mix with a large spoon until pudding is just moistened. Add mashed banana and cake crumbs; mix well.
- Line a large baking dish with wax paper. Shape pudding-cake mix into 24 balls and place in a single layer on prepared pan. Freeze for 1 hour.
- Melt chocolate according to package instructions. Dip frozen balls into chocolate and then return to prepared pan. Immediately sprinkle with multi-colored sprinkles.
No step-by-step instructions today, guys. Sorry!