I have fallen into a Sunday routine. I do not say this as a complaint. My Sunday routine used to consist of work, it no longer does, so any routine that does not involve grading is welcomed. My students have earned a baked good each week and thus my Sunday is now dictated by their rewards. I still have a huge batch of oreo cheesecake bites to prepare but thankfully I have until Thursday.
I did promise my seniors a treat. When I asked them what they wanted I heard a range of desserts, most very boring. Some wanted chocolate, some wanted pie, some wanted vanilla cupcakes. My compromise was funfetti cake pops. I have read about making the pops and have wanted to try them so I figure, why not now?! It was very simple.
Funfetti Cake Pops (minus the actual stick)
Green Monster Cake Pops
1 box of cake mix (3 eggs, 1/3 cup of oil as directed on the box)
1 can of funfetti icing
1 bag of melting chocolte (you can find this at michaels)
food coloring (if you want to dye the cake)
Make cake as directed. I decided to dye my cake. I used the tye dye method, however when you make the balls of the tye dying goes away, so don’t waste your time. I recommend just doing a solid color.Bake for 30 minutes. Let the cake cool and crumble.
Put cake crumbles in mixer and add can of icing. Mix until the icing and cake have congealed. Roll batter into balls and place on parchment paper covered cookie sheet. Place balls in freezer. After 2 hours, begin to prep the chocolate. Follow chocolate directions and melt. Place ball on fork and dip into chocolate. If you want sprinkles, roll chocolate into sprinkles and carefully place back onto cookie sheet. Place back into freezer for about an hour and serve!
Chickpea Whole Grain Cous Cous Salad
I also made something that I I would actually eat. I have been craving a light summer salad that I can bring to work. We have a ton of grains in the house and figured I might as well use them! On a whim I created this delicious salad and highly recommend it!
Tomatoes, spinach, cous cous, chickpeas with a citrus dressing
2 small tomatoes
half a can of chickpeas (rinsed)
1/2 c of whole wheat cous cous
1 1/2 c of spinach
1 tsp of paprika
salt (as you like)
1 tsp of red peper flakes
avocado ( I am going to add it when it ripens 😦 )
Cook cous cous as directed. Dice tomatoes and remove insides. Drain and rinse chickpeas. Add chickpeas and tomatoes to cous cous. Microwave spinach for 30 seconds (make sure it wilts). Add spinach to mixture. Stir in spices. Zest orange peel and add to mixture. Squeeze remainder of tangerine and half of lemon into mixture. Stir and serve!