Lollipop Flower Pots Recipes

Steps:

• Glue floral foam to the bottom of pot. Stick a large swirled lollipop into the floral foam. Shovel an assortment of candy and gumballs into pot. To set each pot "abloom," decorate with fun stickers. Arrange finished pots on herb garden planter and add remaining candy. Repeat process with other pots.

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

Steps:

• On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.
• Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.
• When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. Color 1 measuring cup with yellow food coloring and the other with blue food coloring, stirring very gently with a wooden skewer so that the color is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.
• Pour or carefully spoon a little of the syrup around each lollipop stick, creating freeform designs covering at least a 1/4-inch of the end of each lollipop stick. Then add blue coloring to the yellow measuring cup to make green and add red food coloring to the blue measuring cup to make purple, and pour more syrup onto the pops.
• Re-warm the syrups in the microwave a few seconds at a time if they are cooling too much and setting up. Cool the lollipops for at least 20 minutes, until hard. Lift off the pan and store in an airtight container for up to 1 week, or 2 to 3 days if the weather is very humid.
• Notes about the recipe: Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant ? so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids ? and taking a last few minutes to enjoy the evening.
• Using a very long stick makes these lollipops look and feel more fancy. The flower petals are also very pretty, but optional. If you plan to make these without lollipop molds, just arrange the sticks and petals on the cookie sheet. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.

Steps:

• Preheat oven to 350°F.
• Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
• Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
• Place 1 caramel in center of each muffin cup.
• Bake 10 to 11 minutes or until edges are lightly browned.
• Cool cookies in pan on wire racks.
• Remove to wire racks; cool completely.
• Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
• Flatten gummy fruit slices slightly; press into leaf shapes.
• Push each lollipop stick through 1 or 2 leaves as desired.
• Push 1 lollipop with leaves into each cookie cup.

Steps:

• For the pie dough: Place the flour, butter, shortening, sugar and salt into a large mixing bowl. Rub the mixture between your fingers and thumbs repeatedly until the lumps of butter are much smaller and the entire mixture has a breadcrumb-like texture. This should take 2 to 3 minutes.
• Next, slowly pour in the ice water (you may not need all of it), mixing it into the dough with your hands as you pour. Add just enough water to the point where all the flour on the bottom of the bowl has been absorbed, the dough has formed into a rough ball and the bowl appears clean.
• Once you've incorporated the water, place the dough onto a lightly floured surface and knead it with your hands 2 to 3 times; gently shape into a flat disc. Wrap the dough in plastic wrap and allow to chill in the fridge for 1 hour. The dough can be kept in the fridge for up to 2 days.
• Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
• Once the dough has chilled, place it onto a lightly floured work surface. With a rolling pin, roll the dough out evenly until it is about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 16 discs of dough. If you do not have enough dough to cut 16, simply re-roll the scraps of dough and cut out the remaining discs. Place the discs onto the prepared baking sheet.
• For the filling: Use a small heart-shaped cookie cutter (roughly 1/4 inch wide, but you can make the hearts as big as you want!) to cut hearts out of the center of 8 of the discs. On each of the remaining 8 discs, place 3/4 teaspoon of jam in the middle and lightly egg wash the edges with a pastry brush. Place a 5-inch lollipop stick into the center of each jam disc. Place a heart disc of dough on top of a jam-covered disc. Gently press the discs together at the edges, sealing them against the egg-washed edge. Using a spare lollipop stick, seal the 2 pieces of dough together by pressing the edge of the lollipop stick into the dough to create a small indentation of the stick all the way around the outside of the disc. Repeat with the remaining discs. Lightly egg wash the top of the discs, then sprinkle a pinch of sugar over the top of each.
• Bake until golden brown, 20 to 25 minutes. Allow to cool for 15 minutes.
• To serve, place a Styrofoam ball into the bottom of a flower pot or vase. Using a skewer, gently pierce a hole in the ball, then take a cooled pie pop and push the lollipop stick into the hole you just created. Repeat, creating holes all over the ball until you have filled it with you pie pops. Using some pink ribbon, tie a small bow around the outside of the flower pot and serve!

Steps:

• For the cookies, cream shortening and sugar in a bowl. Beat in egg, milk and vanilla. Combine flour, baking powder and salt; add to the creamed mixture and mix well., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut out 16 shapes with cookie cutters dipped in flour (six flowers, six hearts, two baseball players or gingerbread men and two 2-1/4-in. rounds for the baseball). Place the cardboard templates for the baseball cap and glove onto the dough and cut around them with a sharp knife, making two caps and two gloves., Place five cookies each on two ungreased baking sheets. Place a wooden stick on top of each cookie, leaving 3 in. extending for the handle. Top each cookie with the same-shaped cutout. Press edges gently to seal cookies together., Bake at 375° for 8-10 minutes or until cookies are golden brown. Cool on wire racks, propping up each stick so that is parallel to the rack., For the frosting, cream butter and confectioners' sugar in a bowl. Beat in the milk and vanilla until smooth. Place 1/4 cup of frosting each into four small bowls. With paste food coloring, tint one bowl yellow, one pink and one blue; leave one white. Place 1 tablespoon of frosting each into four custard cups. Tint one cup dark brown, one red, one light brown and one green., For mother's lollipop bouquet, use yellow, pink and blue frosting to frost the heart and flower cookies. Insert round tip into a pastry or plastic bag; fill the bag with green frosting. Outline flower cookies and add dots in center. , Add "Mom" to one heart cookie. Insert star tip into a pastry or plastic bag; fill bag with white frosting. Pipe a star-shaped outline onto heart cookies. Place cookies on waxed paper to harden., Cut a piece of florist foam the size of the wicker basket. Push foam into basket to fit tightly. Insert flower and heart lollipops into foam. Arrange Easter grass over foam., For father's lollipop bouquet, frost the baseball, baseball cap (excluding the brim) and the player's uniform white. Insert round tip into a pastry or plastic bag; fill bag with red frosting. Pipe lines on the cap and outline the player's uniform; add "#1 Dad" on uniform. Pipe a smile on the player's face, strips on the player's pants and stick marks on the baseball. Frost the brim of the baseball cap red and the baseball glove light brown. Insert round tip into a pastry or plastic bag; fill the bag with dark brown frosting. Pipe stitch marks on the glove. Outline the glove and pipe eyes and hair on the player., Cut a pieces of florist's foam to fit inside the coffee mug. Push the foam into the mug to fit tightly. Sprinkle graham cracker crumbs over the foam. Insert baseball player, cap, glove and baseball cookie lollipops into foam. Tuck the blue tissue paper around the cookies.