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Chokladbollar Vår Kok Bok
1/3 c. sugar
1 1/4 c. oatmeal, quick-cooking
3 T. cocoa
4 T. margarine or butter, soft
3 T. milk, coffee or espresso (cold)
(1 T. vanilla extract or 1/3 c. raisons, optional)
garnish: 1/3 c. oatmeal, cocoa krispies, or sesame seeds
Mix all ingredients except the garnish in a bowl. Mix well and chill.
Place the garnish on a plate or shallow bowl so that the balls can be rolled in it. Toast the oatmeal or sesame seeds until they are a golden brown. Place them in a clean frying pan and stir the entire time with a wooden spoon.
Form the mixture into balls and roll in the garnish. Keep cold.
Schenström family secrets: 1) do NOT melt the butter, no matter how much you want chokladbollar now! 2) Forget the balls. Eat it all directly from the bowl with a wooden spoon. :)
1 box white cake mix made according to package instructions
Neon food coloring in pink, yellow, green, turquoise, and purple
3 one-pint canning jars
1 can vanilla frosting
Rainbow sprinkles
Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.
Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another. Tint each bowl of cake batter with the food coloring until very vibrant.
Spoon about 3 tablespoons of the purple batter into the bottom of each jar. Spoon equal amounts of turquoise batter, then green, yellow, and pink. Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.
Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail.
