Maple Mocha Pops Food

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ORANGE POPS



Orange Pops image

Five ingredients are all you'll need for these fruity frozen pops. When my sister and I were raising our families, we looked for economical recipes. Our kids loved making and eating these refreshing treats.-JoAnn Skarivoda, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 16-18 servings.

Number Of Ingredients 5

1 package (3 ounces) orange gelatin
1 envelope unsweetened orange Kool-Aid mix
1 cup sugar
2 cups boiling water
2 cups cold water

Steps:

  • In a bowl, dissolve the gelatin, Kool-Aid mix and sugar in boiling water. Stir in cold water. Pour into molds or paper cups; insert Popsicle sticks. Freeze until firm.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

CAKE POPS



Cake Pops image

Birthdays, Easter, baby showers, or just because they are cute and taste good! Got this recipe from a friend and I must share... enjoy! There are many ways to be creative when making these... there are dozens of different types of sprinkles, or you can use different colors of candy melts and no sprinkles if you wish. Almost everything can be bought at a crafts store.

Provided by faydra999

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h40m

Yield 24

Number Of Ingredients 4

1 (12 ounce) package colored candy coating melts, divided
24 plain doughnut holes
24 lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired

Steps:

  • Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.
  • Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.
  • When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 14.5 g, Cholesterol 3.8 mg, Fat 7.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 57.3 mg, Sugar 8.7 g

CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE



Christmas Ornament Cake Pops with Mirror Glaze image

With a little dip of shiny homemade mirror glaze and a simple gold-dusted candy decoration, these cake pops look just like adorable mini ornaments. The sweet combination of cranberry and orange adds awesome holiday flavor while boxed cake mix makes these treats easy to pull off.

Provided by Zac Young

Categories     dessert

Time 3h40m

Yield about 36 cake pops

Number Of Ingredients 15

One 15.25-ounce box yellow cake mix (plus required ingredients)
1 1/4 cups white chocolate chips
3 tablespoons heavy cream
1/4 teaspoon orange extract
1/2 cup dried cranberries, finely chopped
One 11-ounce bag white chocolate chips (about 2 cups)
3 tablespoons vegetable shortening or coconut oil
Two 1/4-ounce packets unflavored gelatin
1 cup water
1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
One 11-ounce bag white chocolate chips (about 2 cups)
Green and red gel food coloring
36 mini peanut butter cups, such as Reese's Minis
Edible gold pearl dust, such as Wilton Pearl Dust in gold

Steps:

  • For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
  • Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
  • When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
  • Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
  • For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
  • Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
  • For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
  • Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
  • Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
  • Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.

CHRISTMAS ORNAMENT CAKE POPS WITH MIRROR GLAZE



Christmas Ornament Cake Pops with Mirror Glaze image

With a little dip of shiny homemade mirror glaze and a simple gold-dusted candy decoration, these cake pops look just like adorable mini ornaments. The sweet combination of cranberry and orange adds awesome holiday flavor while boxed cake mix makes these treats easy to pull off.

Provided by Zac Young

Categories     dessert

Time 3h40m

Yield about 36 cake pops

Number Of Ingredients 15

One 15.25-ounce box yellow cake mix (plus required ingredients)
1 1/4 cups white chocolate chips
3 tablespoons heavy cream
1/4 teaspoon orange extract
1/2 cup dried cranberries, finely chopped
One 11-ounce bag white chocolate chips (about 2 cups)
3 tablespoons vegetable shortening or coconut oil
Two 1/4-ounce packets unflavored gelatin
1 cup water
1 1/2 cups granulated sugar
2/3 cup sweetened condensed milk
One 11-ounce bag white chocolate chips (about 2 cups)
Green and red gel food coloring
36 mini peanut butter cups, such as Reese's Minis
Edible gold pearl dust, such as Wilton Pearl Dust in gold

Steps:

  • For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
  • Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
  • When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
  • Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
  • For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
  • Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
  • For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
  • Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping.
  • Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart).
  • Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop "ornament" (see Cook's Note). Keep chilled until ready to serve.

MAPLE MOCHA



Maple Mocha image

Make and share this Maple Mocha recipe from Food.com.

Provided by Beeks

Categories     Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups strong coffee
5 teaspoons cocoa powder
3/4 cup 15% cream
1/3 cup maple syrup
1 teaspoon vanilla

Steps:

  • Stir 1/4 cup of coffee into cocoa powder to dissolve.
  • Pour into a saucepan and add remaining ingredients.
  • Heat without boiling.
  • Whirl in blender 30 seconds and serve immediately.

Nutrition Facts : Calories 112.9, Fat 6.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 16.6, Carbohydrate 14, Fiber 0.5, Sugar 10.8, Protein 1.3

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