Cheery Cherry Pops Food

CHEERY CHERRY POPS

Steps:

• Make cake mix as directed on box, using water, oil and egg whites. Stir in cherries and juice. Bake as directed for 13x9-inch pan. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
• Remove from refrigerator a few at a time. Dip cake balls into melted candy to cover; tap off excess. Gently poke licorice piece into top of cake ball for stem. Poke opposite end of stick into foam block. Let stand until set. Pipe leaves with green icing.

COCONUT, CHERRY AND VANILLA BEAN ICE POPS

Steps:

• Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
• In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
• Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
• To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

CHOCOLATE-CHERRY PUDDING POPS

Steps:

• Evenly divided the chopped cherries among the ice-pop molds.
• Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
• Insert the sticks. Freeze for at least 6 hours or overnight.
• Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

CHERRY CHEESECAKE CAKE POPS

Steps:

• Prepare cake as per directions on box.
• Let cool completely.
• Prepare Cream Cheese Frosting.
• Cream butter and cream cheese together.
• Add in vanilla.
• Beat in icing sugar at low speed until combined.
• Beat mixture on high until smooth.
• Completely crumble cake in a large bowl.
• Add in frosting and mix together (I use my KitchenAid).
• Chill mixture in fridge or freezer for at least an hour.
• Melt chocolate over double boiler.
• Form cake/frosting mixture into 1-inch balls.
• Poke ball with a long lollipop stick and coat in the melted chocolate.
• Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

PLUM-CHERRY ICE POPS

Steps:

• Combine the plums, cherries, grapes, sugar and extract in a blender and puree until smooth. Pour the mixture into six to eight 4-ounce ice-pop molds and freeze overnight until solid.
• For adults: Invert each ice pop into a cup and add some champagne. As the ice pops melt, they create grown-up slushies.

POPPED CHERRY

Steps:

• Fill a highball glass with ice, and pour in the cherry juice, vodka, and orange juice. Stir to mix, and garnish with maraschino cherries to serve.

CHOCOLATE CHERRY POPS

Steps:

• In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
• Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
• Unmold and garnish with shaved chocolate and fresh cherries.

CHOCOLATE COVERED CHERRY POPS

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.