If you have any Girl Scouts in your house, you may still have a freezer full of girl scout cookies! That's what happens when you have two daughters in two different troops. Good thing they freeze well.
Last weekend we were headed out to the beach for the day. I wanted to make an easy to eat and portable dessert to bring with us. The easiest thing I could think of was cake balls. I already had some white cake mix and vanilla frosting in the pantry, but I wanted to change it up a bit. After checking the freezer, we decided to add some of the Lemonade girl scout cookies. Even if you aren't a girl scout cookie hoarder, you could still do this with any lemon flavored cookies! They are the perfect small and refreshing light treat for the summer!
Lemonade Cake Balls
by Love Bug Living
- White Cake Mix (and ingredients called for on box directions)
- Container of vanilla frosting
- Candy coating
- Lemon flavored cookies
Prepare and bake your cake as directed. Allow to cool completely. Crumble your cooled cake in a large mixing bowl. You want the cake to be in pretty small pieces.
Place your cookies in a ziploc bag. Crush your cookies with a rolling pin.
Add your cookie crumbles to your crumbled cake. Stir in about half of your container of frosting. You only need to add enough of your frosting to make your cake mix moist enough to form into balls. You can add more or less frosting to taste. Place your mixture in the fridge.
After your mixture is a bit firm, pull it out of the refrigerator and roll your dough into 1 inch balls. Place the balls back into the fridge to firm up again. You can also put them in the freezer for about 15 minutes to make the process quicker. Make sure the cake doesn't freeze, you just want it cold.
Heat your candy coating as directed on the package. I used vanilla almond bark in the microwave. Be sure not to overheat your chocolate or else it will get thick and hard to use. Be sure to use a taller, narrow container so that it is easier to dip your balls completely. Drop your cake ball into your chocolate container. Don't stir them or you may lose some crumbs. Once you have coated your balls, scoop them out with a spoon. Allow the extra chocolate to drip back into the container. Roll the ball off the spoon and allow to set on a sheet of wax paper. If the chocolate pools up around the bottom, you can use a toothpick to draw a line around the bottom of the ball so that it will be easier to break away this extra after it has cooled.
I've found that dipping the balls is the hardest part. But don't worry, even if they don't look the prettiest they still taste pretty awesome!