" Spaghetti and Meatballs With Garlic Bread"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    slice poundcake (or use a cupcake)
  • 1
    (15 ounce) container store-bought buttercream frosting
  • 1
    cup strawberry ice cream topping
  • 6 -8
    chocolate malted milk balls
  • 13
    cup blanched walnuts or 1/3 cup almonds
  • 2 -3
    tablespoons coconut
  • green sprinkles
  • 4
    ladyfingers, toasted
Advertisement

DIRECTIONS

  • Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a each plate.
  • Spoon the buttercream frosting into a decorating bag fitted with a large, circular tip and pipe it in a looping fashion around the sides of the cake to look like spaghetti - do not frost the top.
  • Divide and spoon strawberry ice cream sauce on top of the cake to cover.
  • Drizzle a little over portions of the spaghetti as well.
  • For the meatballs, use a butter knife to rough up the surface of three or four chocolate covered malt balls.
  • Place them on top of the "sauce.".
  • For the parmesean cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs.".
  • For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350°, stirring often, for 8 to 10 minutes or until golden.
  • For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1 and 1/2 minutes at half power and stir until smooth.
  • Spread the melted white chocolate on the toasted lady fingers.
  • Top with the toasted coconut and green sprinkles for parsley.
  • Place 2 "garlic breads" next to each plate of spaghetti.
  • Serve.
Advertisement