Erum - Red Velvet Cake Balls

Recipe courtesy Bakerella



Ingredients

·         1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

·         1 can cream cheese frosting (16 oz.)

·         1 package chocolate bark (regular or white chocolate)

·         wax paper

Directions



After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package.
Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)


My notes: I didn’t put all of the frosting, more like ¾ of the can and it was still moist. Too make the tiffany blue color, I used white melting candy (Joann’s) and added some turquoise food coloring (gel). Also, since it’s not real chocolate, I added some oil (I know so gross, I couldn’t find real white chocolate ok?!) to make it thinner. Making sure the balls are very cold is a good idea so that the “chocolate” sets very quickly. Last but not least I added edible “pearls” (Ralphs).

Erum - Mediterranean Salad

Recipe courtesy Giada De Laurentiis 

Ingredients

• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cloves garlic, minced
• 1 (1-pound) box Israeli couscous (or any small pasta)
• 3 cups chicken stock
• 2 lemons, juiced
• 1 lemon, zested
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.