CHOCOLATE-CHERRY ROSE COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield About 12 cookie pops
Number Of Ingredients 12
Steps:
- Make the cookies: Pulse the flour, confectioners' sugar, cocoa powder, granulated sugar and salt in a food processor until combined. Add the butter and vanilla and pulse until the mixture looks crumbly and holds together when pinched. Transfer the dough to a large bowl and press into a ball. Knead a few times until the dough comes together. Turn out onto a piece of parchment paper. Top with another piece of parchment and roll out the dough until 3/8 inch thick. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Cut out cookies using a 3-inch round cookie cutter. Arrange 2 inches apart on 2 unlined baking sheets, then insert an 8-inch lollipop stick about three-quarters of the way into each. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are set, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water and cherry extract with a mixer on medium speed until soft glossy peaks form, about 3 minutes; add up to 1 more tablespoon water as needed until the icing is pipeable but not runny. Tint red with food coloring.
- Decorate the cookies: Transfer about 1/2 cup icing to a resealable plastic bag and snip a corner. Pipe the icing around the edge of each cookie; set the bag of icing aside for adding details later. Thin the icing in the bowl until the consistency of runny yogurt, adding 1 teaspoon water at a time. Transfer to another resealable plastic bag and snip a corner; pipe within the outline, then use the back of a spoon or an offset spatula to smooth it out. Let set, about 1 hour. Pipe the reserved detail icing on top of the cookies to make a floral design.
CHOCOLATE CHERRY CAKE I
This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.
Provided by Kathy Pieniazek
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 7
Steps:
- Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
- Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
- To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
- Remove from heat.
- Stir in chocolate pieces until melted and smooth.
- Frost when cake is cool.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g
RASPBERRY-CHERRY CHOCOLATE POPPERS
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 12 tarts
Number Of Ingredients 5
Steps:
- Special equipment: a 12-cup silicone mini muffin pan
- Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
- To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
- Just before serving, unmold the tarts and sprinkle with a few of the gold stars.
CHERRY CHEESECAKE CAKE POPS
Cake Pops are cake and frosting on a stick dipped in chocolate. Now who wouldn't love that? This is also the same recipe for cake balls, except you make the balls larger and don't put them on a stick ;) Follow step by step directions and see more photos on my Blog: http://wpic.typepad.com/wpic/2010/02/wedding-cake-repersonified-cake-balls-and-cake-pops.html
Provided by Dannygirl
Categories Dessert
Time 4h
Yield 40 Cake Pops
Number Of Ingredients 9
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).
Nutrition Facts : Calories 107.2, Fat 6.7, SaturatedFat 3.1, Cholesterol 27.4, Sodium 47.8, Carbohydrate 11.1, Sugar 10.5, Protein 1.1
CAKE POPS
After sampling one of these little gems at Starbucks, I just had to make some of my own! They are so delicious, can be customized with numerous different flavor combinations, and can be decorated for any occasion. They're a bit of work, but so worth it.
Provided by MariaMiller
Categories Dessert
Time 2h
Yield 36-42 pops, 36-42 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to package and let cool.
- Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
- Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
- Scoop and form into one inch balls, easiest if using a small cookie scooper.
- Melt Wilton Candy Melts according to package.
- For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
- Chill uncoated cake pops for at least 1 hour.
- Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
- After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
- For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
- You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
- Combination Ideas:.
- - white cake mix with vanilla frosting, vanilla coating.
- - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
- - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
- - spice cake mix with vanilla frosting, vanilla or chocolate coating.
- - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
- - blueberry muffin mix with vanilla frosting, vanilla coating.
- - banana bread mix with vanilla frosting, vanilla coating.
- - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
- - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
- - THE POSSIBILITIES ARE ENDLESS :).
CHOCOLATE CHERRY POPS
These rich popsicles are made with a chocolate pudding base, whipped topping and cherry preserves. With some help from the store, you can have these done in no time at all.
Provided by Jonathan Melendez
Categories Ice Cream
Time 6h30m
Yield 10 ice pops, 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.9, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 177.6, Carbohydrate 23.2, Fiber 0.8, Sugar 18.5, Protein 3
CHOCOLATE COVERED CHERRY PIE POPS
Cute cherry filled, chocolate dipped treats that are great for the family!
Provided by Shawn
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Unroll pie crust on lightly floured surface. Cut out 36 shapes at least 2? wide.
- Place a level tsp of cherry pie filling into center of 18 shapes. Place on an ungreased baking sheet at least two inches apart. Brush outside edge of shape with milk. Place the other 18 shapes on top, and using the tines of a fork seal the edges shut.
- Brush tops with more milk, and sprinkle with sugar. Bake for 12-15 minutes or until golden brown.
- Remove with spatula (do not pick up by sticks yet) to cool on a wire rack.
- Meanwhile, heat dipping chocolates according to package instructions. Dip edge of cooled pie pop into chocolate, and place on a sheet of wax paper to dry. Cover with sprinkles if desired.
- Enjoy!
Nutrition Facts : Calories 43 kcal, Sugar 1 g, Sodium 39 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, ServingSize 1 serving
CHOCOLATE-CHERRY PUDDING POPS
Provided by Food Network
Categories dessert
Time 6h15m
Yield 10 pudding pops
Number Of Ingredients 4
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.
CHOCOLATE COVERED CHERRY POPS
Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg
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- While the cake is baking drain the cherries in a fine mesh strainer over a bowl. Reserve the cherry liquid for another use.
- Once the cake is cool run a sharp knife up and down through the baked cake from end to end and side to side of the pan to break the cake up into pieces. Dump the cake pieces into a large bowl. Run the sharp knife through the pieces of cake until the cake is nothing but crumbs.
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