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Tuesday, November 29, 2011

Double Chocolate Cake Pops Dipped in White Chocolate

A friend of mine who was celebrating in our fellowship, sought me out to make these delectable, double chocolate cake pops. She felt the need to tell me they were like an "Orgasm" in her mouth, although I still believe that is TOO MUCH INFORMATION Kelly Ann... Delicious would have sufficed on my part...lol.

I'm a big fan of cake pops, they are relatively simple to make, but do take a bit of time to prepare. Because of this I don't often get to play around with them design wise as much as I would like. But they are super versatile and have so many potentials in regards to shapes and themes. 

Since I don't have a lot of free time to express my more quirky, artistic side, I tend to just use really good, yummy ingredients to make up for what they may lack in the fun, cute look department. You can make them too, by following along this simple how to make tutorial....

This is what you will need:
For these cake pops although you can use any cake recipe you wish, to save time I opted for a good old box recipe, but the choice is yours. When I use a box recipe I also CUT the amount of oil that the box recipe asks for and replace the difference with apple sauce. (75% apple sauce to 25% oil) I'm sure you can do this with any recipe though.

This is huge people......this one little change eliminates the need to refrigerate them, which in turn prevents them from cracking after you dip them and eliminates the oil from the mix oozing out from the pop.

When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 13 x 9 or two 8" rounds, I use 2 tbsp. to a 1/4 cup of frosting. No more or the will be mush and on't hold there shape. You do want a nice balance of cake and frosting, and not just all of one or the other.  

I used two 8" rounds for this, although the picture only shows one.
If you add to much frosting and they will be too soft, and if you don't add enough and they will be too dry. The secret in making cake pops is adding in just the right amount of frosting, with some trial and error,it's easy to learn the right consistency! A general rule is add the least amount then adjust accordingly


Line a cookie sheet with wax paper and get started rolling out the mixture. I used a Tbsp. measuring spoon to scoop out the mix, this helps to keep all the pops roughly the same size.


I scoop it all out and ten roll them when I am done. Cover them with wax paper or plastic wrap and put them to the side. You do NOT need to refrigerate them.


Before you are ready to dip them, get your candy melts ready. I usually add in a teaspoon or two or shortening or oil  to keep the melted chocolate fluid enough to dip. Add shortening/oil a tsp at a time, once you get the consistency thin enough do not add any more, because then it will be too thin and won't coat the pop as well.


With your melted chocolate take the end of a lolly pop stick and dip it into the chocolate, then insert it no more than halfway in to the cake pop. This helps when dipping the pop into the chocolate..helps it to keep a grip :) It also helps to finish off the pop after it is dipped.


After the sticks have set, you can begin to dip them. When you dip them, dip the pop straight down into the melted chocolate until the whole of it is submerged and remove. To remove the excess chocolate you can hold the pop in one hand, rolling it and tapping it to remove any extra candy coating.


Place in something to hold it upright while it continues to fully set. I use a block of Styrofoam covered in plastic wrap, but if you don't have that on hand you can use what works for you.


After all the pops have been dipped you can go on to dress them up a bit with some decorating!

Not decorated, but still delicious !
I used melted dark chocolate to decorate these pops, it gave the stark white of the candy melts a nice contrast. I melted chocolate in a squeeze bottle and just piped a messy, zig zaggy pattern across the top.


This is how they looked when they were completely done...yummers!!


As I looked at them though, I began to think that the chocolate drizzle on top resembled hair a bit, so I added in faces to them.....ha ha!


Hope you enjoyed this! If you have any questions or just want to say hello, please feel free to leave a comment below to let me know you were here!


All together this recipe yielded 24 Cake pops.


Wednesday, November 16, 2011

Malt Ball Cake Pops (Whoppers)

This is the last of my Halloween inspired candy cake pops, since all the Halloween candy is now officially gone. But I'm sure I will be making many more cake pops in the future, I had such a ball with these past few and I learned SO MUCH, in regards to making perfect cake pops.

 I created these by adding Whoppers chocolate malt balls to the basic cake pop mixture. It added a whole new dimension of flavor to an already awesome cake pop!




To make them, this is what you will need:

For these cake pops although you can use any cake recipe you wish, to save time I opted for a good old box recipe, but the choice is yours. When I use a box recipe I also CUT the amount of oil that the box recipe asks for and replace the difference with apple sauce. (75% apple sauce to 25% oil)

This is huge people......this one little change eliminates the need to refrigerate them, which in turn prevents them from cracking after you dip them and eliminates the oil from the mix oozing out from the pop.

When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 13 x 9 or two 8" rounds, I use 1/4 to 1/3 cup of  chocolate frostingYou do want a nice balance of cake and frosting, and not just all of one or the other.  


 You can also used canned frosting, I just like the taste that my frosting gives the pops.


When you are finished mixing, it should resemble a big bowl of mushy cake. If you add to much frosting it will be too soft, heavy and will most likely fall off the stick, but if you don't add enough  they will be too dry. 

Put the mix aside and start crushing your Whoppers into a fine mixture. Add this to the cake/frosting  and mix it until it is all incorporated.



Line a cookie sheet with wax paper and get started rolling. I use a Tbsp. measuring spoon to scoop out the mix, this helps to keep all the pops roughly the same size. Roll them out one by one and line them up on the wax lined cookie sheet until there is no mix left. Cover them with wax paper or plastic wrap and put them to the side as you prepare your chocolate.


Before you are ready to dip them, get your candy melts ready. Whenever I use chocolate or a dark chocolate for dipping, I have found the best way to thin it out is to use a dark chocolate with a high fat content...80% or higher, I use about a square or two, adding if I need more and it works incredibly, adds an intense chocolate flavor and hardens with a beautiful shine.




More importantly it makes the chocolate flow beautifully and is so easy to dip into, with no streaks from oil or shortening.

With your melted chocolate take the end of a lolly pop stick and dip it into the chocolate, then insert it no more than halfway in to the cake pop. This helps when dipping the pop into the chocolate..helps it to keep a grip :) It also helps to finish off the pop after it is dipped. 
Dip the pop straight down into the melted chocolate until the whole of it is submerged and remove. I swirl them around to remove any excess chocolate, but if your not comfortable with that you can also hold the pop in one hand, rolling it and tapping it to remove any extra candy coating.


Place in something to hold it upright while it continues to fully set. I use a block of Styrofoam covered in plastic wrap, but if you don't have that on hand you can use what works for you.

After the outer coating has set completely, it's time to start decorating them. Start by crushing up the Whoppers candy and put it in a small bowl. Fill your squeeze bottle with candy melts and melt the chocolate.
I swirled the chocolate onto the whole of the pop by turning it in my hand, while squeezing the melted chocolate onto the pop.


Immediately sprinkle the crushed whoppers candy onto the chocolate before it completely sets. And put a Sixlet candy on top

This recipe yielded approx 40 Cake pops.


I hope you enjoyed this. If you have any questions or just want to say hello, please feel free to leave a comment below!!


Monday, November 14, 2011

Red Velvet Cookies


As a stay at home Mother, I sometimes feel that many of my days are consumed with cleaning and re-organizing. As I get a system down, it dwindles away each day, until I find myself cleaning and reorganizing again. As this cyclical event happens over and over again, I have come to realize something in this process.

I have an intense love/hate relationship with Tupperware.

I love how its always there to greet the leftovers from dinner with it's roomy and comfy compartments. I love how I can use it to store anything from food to arts and crafts. I love it for it's versatility and it's simplicity.

But I hate storing those empty containers and tops.

My sometimes type "A" personality cannot handle the mis-mash of covers and bottoms that are strewn within my cabinets. I do my best to organize them by shape and size, resting them on their little stacks of lids, releasing a happy sigh of relief when I see them all together so neatly.

But then it happens; I find myself in a rush; maybe one time the kids are crying, driving me nuts, whatever the reason and in that moment I don't take the time to put the container back home with it's buddies in those nice little stacks.

And then I do it again and again and then again.

Until I am back scratching my head wondering how my cabinets have ONCE again become filled with lids and containers of every shape and size, shoved, pushed and jammed into every opening left bare by my pots and pans.

Which leads me to today as I found myself  pondering whether I should take more of my time to re-organize those bad boys once again or let go of my sometimes insane need to organize and just bake something to help me loosen up that type "A" aspect of myself.

I went with the bake something...and so I went with these.



D.E.L.I.C.I.O.U.S just about sums them up.

You can toss aside your need to clean today too and make yourself some of these, they are so worth the procrastination of cleaning. And to boot, they are super easy to make.

Here's what you'll need. 

  • Box of Red Velvet Cake Mix (I use Duncan Hines)
  • 1 stick of butter softened (At room temp.)
  • 2 Eggs
  • 1 Tbsp.Oil
  • 1/2 Tbsp. Vanilla Extract
  • Cookie sheets lined with parchment paper.
In a medium sized bowl add all of the ingredients and mix them together by hand. It will be a thick and goopy mess when you are done and you may feel as though you have somehow done something wrong 

No worries, thick and goopy is exactly what you want.

You can use whatever method you feel comfortable with to scoop them onto the cookie sheet. I use a 1/2 tbsp measuring spoon, which makes a nice sized cookie, but if you want bigger cookies use a Tbsp. measuring spoon. I do use parchment paper, because it helps them not to burn, if you don't have parchment paper....just watch them in the oven.



Bake them at 350 degrees for about 7-8 minutes. They will look undone and soft in the middle when you take them out of the oven, but they will set up after they have cooled a bit.


You could stop here and just enjoy them with a tall, cool glass of milk. But why when they can get sooooooo much better filled with a delicious cream cheese frosting.

This is what you will need for the filling:

  • 1/2 Stick butter softened
  • 4 oz. Cream Cheese
  • 1  tbsp Vanilla extract
  • 2 Tbsp. Condensed Milk
  • 2  - 2 1/2 Cups Confectioners Sugar (Powdered Sugar)
Cream together the butter, cream cheese, vanilla and condensed milk. Slowly add in the confectioners sugar, until it is light and creamy. 


Before you add the filling, be sure the cookies have completely cooled. I typically pipe my filling onto each cookie, but you can easily enough just spread it on as well. Which ever is easier and more comfortable for you , is the way you should do it.


Place another cookie on top and twist it every so slightly to make it stick.


Super easy, super quick and super delicious...and completely worth avoiding organizing Tupperware!


Hope you enjoy these as much as I did! If you have any questions or just want to  let me know you were here, please feel free to leave a comment below!



Friday, November 11, 2011

Snickers Cake Pops



If you've been following the past few posts, I think it's become overly obvious that I have been on a bit of a candy infused cake pop kick as of late. So because I never know when to stop, here is one more of my candy inspired Cake pop creations.

For this particular one I added in a whole lot of chopped  up Snickers candy bars and coated them with chopped peanuts....Y.U.M!

Now what transformed these from an ordinary normal, everyday delicious cake pop WAS the the addition of the Snickers. When they are all chopped up and mixed into the cake they almost start to dissolve. Infusing their signature  caramel, chocolate peanuty goodness throughout the cake pop.

One word...AWESOME!!!





To make them, this is what you will need:

  • Prepared Chocolate Cake (I used Duncan Hines Cake Mix)
  • Chocolate frosting {Recipe Here}
  • 14 oz. Pkg. Dark Chocolate Candy Melts
  • Snickers candy bars (As much or as little as you prefer)
  • Peanuts (For the outside coating)
  • Candy Squeeze Bottle
  • Approx. 40 Lolly Pop Sticks
  • Styrofoam or something to place pops into.
For these cake pops, although you can use any cake recipe you wish, to save time I opted for a good old box recipe, but the choice is yours. When I use a box recipe I also CUT the amount of oil that the box recipe asks for and replace the difference with apple sauce. (75% apple sauce to 25% oil)

This is huge people......this one little change eliminates the need to refrigerate them, which in turn prevents them from cracking after you dip them and eliminates the oil from the mix oozing out from the pop.

When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 13 x 9 or two 8" rounds, I use no more than 2-3 Tbsp, if even that much. The key is you want to be able to shape them, but not have them be so moist with frosting that they can't hold their shape. The more you mix, they better they will be as long as you don't add to much frosting!



When you are finished mixing, it should resemble a big bowl of mushy cake. If you add to much frosting it will be too soft,heavy and will most likely fall off the stick, but if you don't add enough they will be too dry. So start out with less frosting and gradually add in more, until you get the proper consistency.

Put the mix aside and start chopping up your Snickers into a fine mixture. You can leave it chunkier if you prefer, but the larger pieces may get in the way later on when it is time to insert the lolly pop sticks.


Add the chopped Snickers to the cake/frosting mix and mix it until it is all incorporated.




Line a cookie sheet with wax paper and get started rolling. I use a Tbsp. measuring spoon to scoop out the mix, this helps to keep all the pops roughly the same size. Roll them out one by one and line them up on the wax lined cookie sheet until there is no mix left. Cover them with wax paper or plastic wrap and put them to the side



Before you are ready to dip them, get your candy melts ready. Whenever I use chocolate or a dark chocolate for dipping, I have found the best way to thin it out is to use a dark chocolate with a high fat content...80% or higher, I use about a square or two, adding if I need more and it works incredibly, adds an intense chocolate flavor and hardens with a beautiful shine.


More importantly it makes the chocolate flow beautifully and is so easy to dip into, with no streaks from oil or shortening.


With your melted chocolate take the end of a lolly pop stick and dip it into the chocolate, then insert it no more than halfway in to the cake pop. This helps when dipping the pop into the chocolate..helps it to keep a grip :) It also helps to finish off the pop after it is dipped. 
Dip the pop straight down into the melted chocolate until the whole of it is submerged and remove. I tend to swirl it around in order to free any excess chocolate, but you can also hold the pop in one hand, rolling it and tapping it to remove any extra candy coating.


Place in something to hold t upright while it continues to fully set. I use a block of Styrofoam covered in plastic wrap, but if you don't have that on hand you can use what works for you.

After the outer coating has set completely, it's time to start decorating them. Start by chopping up a handful or two of peanuts and put them in a small bowl. Fill your squeeze bottle with candy melts and melt the chocolate.

I swirled the chocolate onto the whole of the pop by turning it in my hand, while squeezing the melted chocolate onto the pop.



I then immediately sprinkled the chopped peanuts onto the chocolate before it completely set.

This recipe yielded approx 24Cake pops.



I hope you enjoyed this. If you have any questions or just want to say hello, please feel free to leave a comment below!!





Wednesday, November 9, 2011

Butterfinger Cake Pops

I have no problem admitting that I have become somewhat of a woman that is obsessed, not in the typical bad obsession way, but in the obsessed with creating way.

If you've been following you've probably read all about the inspiration that came upon me with all my big bowl of annoying leftover Halloween candy a post or two ago.

Well I still have a bunch of candy left over....so I haven't stopped creating or obsessing.

AND this, well this is yet another of version of a cake pop inspired by my need to get rid of the candy...FAST and which totally made an awesome and delicious treat!!!



Have you every had a Butterfinger?????? That buttery sweet, peanut like, toffee flavor infused throughout a flaky, chocolate covered bar.

I'm not even sure of the flavor of one, but what I do know is that when added into a cake pop, they bring it to the next level!! Most of it dissolves into the cake part, giving it a rich deep flavor that carries throughout the entire pop. 

I sprinkled the chocolate coating on the outside with the crushed candy which is unmistakable to the signature flavor that only a Butterfinger possess.

Do your self a solid..make them and eat them...they're beyond fabulous!



To make them this is what you will need:
  • Prepared Chocolate Cake (I used a Pillsbury Cake Mix)
  • Chocolate frosting {Recipe Here}
  • 14 oz. Pkg. Dark Chocolate Candy Melts
  • Butterfingers (As Much or as little as you prefer)
  • Approx. 25-30 Lolly Pop Sticks (depending on how big or small you roll them)
  • Styrofoam or something to place pops into.

After you bake your cake and you have let it cool completely, you can begin to crumble it up into a big bowl. There should be no big pieces of cake when you are done.



For these cake pops although you can use any cake recipe you wish, to save time I opted for a good old box recipe, but the choice is yours. When I use a box recipe I also CUT the amount of oil that the box recipe asks for and replace the difference with apple sauce. (75% apple sauce to 25% oil)

This is huge people......this one little change eliminates the need to refrigerate them, which in turn prevents them from cracking after you dip them and eliminates the oil from the mix oozing out from the pop.

When your cake has fully cooled, break it up into a bowl until it is finely crumbled. Add in the frosting and mix until it has all been incorporated, it will be very mushy looking. For one 13 x 9 or two 8" rounds,I use no more than 2-3 Tbsp, if even that much. The key is you want to be able to shape them, but not have them be so moist with frosting that they can't hold their shape. The more you mix, they better they will be as long as you don't add to much frosting!



Put the mix aside and start chopping up your Butterfinger's into a fine mixture. Add to the cake/frosting and mix it until it is all incorporated.


Line a cookie sheet with wax paper and get started rolling. I use a Tbsp. measuring spoon to scoop out the mix, this helps to keep all the pops roughly the same size. Roll them out one by one and line them up on the wax lined cookie sheet until there is no mix left. Cover them with wax paper or plastic wrap and put them to the side


Whenever I use chocolate or a dark chocolate for dipping, I have found the best way to thin it out, without using oil is to use a dark chocolate, one with a high fat content...80% or higher, I use about a square or two, adding more if I need to and it works incredibly; adds an intense chocolate flavor and hardens with a beautiful shine.



More importantly it makes the chocolate flow beautifully and is so easy to dip into, with no streaks from oil or shortening.


With your melted chocolate take the end of a lolly pop stick and dip it into the chocolate, then insert it no more than halfway in to the cake pop. This helps when dipping the pop into the chocolate..helps it to keep a grip :) It also helps to give the pop a finished look after it is dipped. 
Dip the pop straight down into the melted chocolate until the whole of it is submerged and remove. Holding the pop by the stick, dip it into the chocolate straight down. I tend to pull them up and swirl them to help free it of excess chocolate. . You can also hold the pop in one hand, rolling it and tapping it to remove any extra candy coating.


To decorate them I simply rolled them in a small dish of crushed Butterfinger's before the chocolate sets, you can do this after you dip them.


Place in something to hold t upright while it continues to fully set. I use a block of Styrofoam covered in plastic wrap, but if you don't have that on hand you can use what works for you.

This recipe yielded approx 40 Cake pops.
They taste delicious and as the cake pop sits, the Butterfinger almost dissolves into the cake mixture lending it a sweet yet still crunchy experience when you take a bite out of it!!!


I hope you enjoyed this post! If you have any questions or just want to say hello, please feel free to leave a comment below!!