Last weekend on February 5th we celebrated nutella bowl.
Or,

Courtesy of Ms Adventures in Italy, Bleeding Espresso, and World Nutella Day! Last year I made tong yuen, and crepes. This year I made crepes again (couldn't imagine nutella day without it) and nutella cake truffles.

I held off posting this because they are also perfect for valentines day. All you have to do is find someone worth sharing this with. Even if that means it's just yourself.

INGREDIENTS FOR FILLING:
• chocolate cake, crumbled
• chocolate icing
• nutella
• chopped peanuts
To make the filling combine the above ingredients (use a mortar and pestle to easily crush nuts). If you have an 6-8" cake a half cup icing and two tablespoons of nutella would be good portions to mix together, however the great thing about these is that you can adjust measurements to your liking. Nutella lovers might want to add more, or for a moister filling add more icing.

After mixing those ingredients put it in the fridge for an hour to make it easier to work with. Roll into balls, and dip into melted chocolate.

And if that doesn't make you all excited to bake tonight, come back later today for a homemade skor post and a free printable label for chocolate bar gift.

That's right., DOUBLE POST today.

I was hesitant at first. While I know that designing and making cakes takes work I somehow thought cake balls are even more intense. It's not true. I used coconut cake with cream cheese coconut icing to make my first... Cake Balls.

I would call them cake truffles, because the texture reminds me more of truffles (on that note I can't wait to try a chocolate version of this). It's actually really simple, you bake a cake (use Betty Crocker's mix, I won't judge) and once cooled you crumble it. Combine it with your icing. Roll this mixture into balls and dip them into melted chocolate. How is that for a summary. For the snowballs I sprinkled coconut and white sugar sprinkles on top. Enjoy them this way.

There you go, use for left over cake, AND a pretty impressive little treat.

PS. OR Don't bake a cake and use this brilliant and quick idea of making them with TIMBITS,  via Aubrey + Lindsay's blog.

It's not a cherpumple, it's a cakie! Brownake? Brownieake? Cupibrown? Brownilla? Wish I was better at the naming game.

Inspired by the dulce de leche brownies, and by your excited reaction to them, I wanted to create a cupcake that has some of that fudgy, more dense chocolate batter. In attempt to get you more excited. After trying to incorporate brownie batter two ways (as a bottom layer and as a marble) I found it's better as a cupcake bottom layer. Click read more (below) to get the recipe.

In this cupcake you get two different textures which I think makes it so great. The texture of the brownie on the bottom (fudgy and dense) with the light cake texture on top.

The marble one got tossed aside, still good and all but you couldn't tell it was specifically brownie swirled in the middle. Maybe if it was more chunky portions of batter. Now if I could only figure out how to bake a pie in the middle of this...
Cherbrownake...