Lara Starr is a cake-decorating teacher,
marketeer, radio producer, card-carrying
cheapskate, wife and mom. She is the
author of two cookbooks, The Party
Girl Cookbook and The Frugal Foodie
Cookbook. She has developed recipes
for a variety of projects, including
Princess Cupcakes, Fortune Cupcakes
and Wookiee Pies, Clone Scones and
other Galactic Goodies. See what she’s
cooking up at www.larastarr.com.
Chocolate Almond Bonbons
CSM Bakery Products
Recipes developed by Lara Starr
¼ Kirkland Signature chocolate
4 cups ( 24 ounces) chocolate chips
1 tablespoon vegetable shortening
3 cups chopped almonds
In a large bowl, mix the cake with a wooden spoon until the cake, icing and
;lling are combined and uniform in color. Cover the bowl with plastic wrap
and chill the mixture for at least 1 hour or overnight.
Using a tablespoon, measure out the dough and roll into balls, placing each
one on a baking sheet. Freeze for at least 30 minutes, or cover with plastic
wrap to freeze overnight.
While the cake balls are chilling, melt chocolate chips in a double boiler or in
the microwave. Stir until smooth, then add shortening and stir until melted
and blended with the chocolate.
Place chopped almonds in a shallow bowl or plate and set aside.
Remove 3 cake balls from the freezer. Drop 1 ball into the melted chocolate.
Using a spoon, cover the ball completely with chocolate. With a fork, lift out
the cake ball from the chocolate, tapping the fork against the bowl to remove
excess chocolate. Lift the handle of the fork to let the chocolate-covered ball
roll o; the fork into the chopped almonds. Cover the ball completely with
almonds. Set aside on a baking sheet or serving platter.
Continue with the remaining cake balls, removing only 3 at a time from
Store, covered, in the refrigerator for up to a week. Makes 50 bonbons.
Tip: You can also use Kirkland Signature All American Chocolate Cake from
the Costco Bakery for this recipe.
This is a terri;c way to use Costco cake left over from parties
and events. When cake and icing are mixed together, they make
a fudgy, truf;elike center for these pretty treats.
Berry Baked French Toast
CSM Bakery Products
Grease a 13-by-9-inch glass or ceramic baking pan with butter.
Slice a blueberry mu;n into 6 slices. Place the slices, overlapping, down
the shorter side of the prepared baking pan. Continue slicing and arranging
the rest of the mu;ns.
In a medium bowl, whisk eggs, milk and vanilla. Slowly pour the egg
mixture over the mu;ns, covering them evenly. Chill the prepared mu;ns
for at least 1 hour, or cover with plastic wrap and chill overnight.
Preheat oven to 375°F.
Before baking, sprinkle brown sugar and cinnamon over the mu;ns. Bake,
uncovered, for 30-35 minutes, or until the top is golden brown. Let the pan
cool on a cooling rack for 10 minutes. Serve warm. Makes 8 servings.
1 tablespoon butter
6 Kirkland Signature blueberry
3 large eggs
3 cups milk
1 teaspoon vanilla extract
1 tablespoon packed light brown sugar
¼ teaspoon ground cinnamon
Greet your brunch guests with the welcoming smells of baking
blueberry muf;ns and cinnamon. You can prepare most of this
easy casserole the night before, so you’ll be free to enjoy the
company of your family and friends.
Chef’s Choice 121