MINI WAFFLE POPS WITH WHITE CHOCOLATE, COCONUT, AND CANDIED GINGER
Turn ordinary waffles into fun and festive party treats. These easy mini waffles are baked on lollipop sticks, drizzled with white chocolate, and crusted with shredded coconut and candied ginger.
Provided by foodelicious
Categories Waffles
Time 32m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat and grease a waffle iron according to manufacturer's instructions.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
- Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.
- Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 7.9 g, Cholesterol 15.1 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 61.3 mg, Sugar 4.6 g
LEMON CAKE POPS FROM SCRATCH
These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h45m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
- Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
- Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
- Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
- Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
- Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
- Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
- Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 42.3 g, Cholesterol 75 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 12.1 g, Sodium 91.6 mg, Sugar 31.2 g
MINI WAFFLE POPS WITH CHOCOLATE, COCONUT, AND MACADAMIA NUTS
Fun and festive mini waffles are baked on lollipop sticks and covered with two kinds of chocolate, shredded coconut, and macadamia nuts for delightful party treats. Sweet, tender, and crunchy all at the same time, and so easy to make!
Provided by foodelicious
Categories Breakfast and Brunch Waffle Recipes
Time 33m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat and grease a waffle iron according to manufacturer's instructions.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
- Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
- Melt dark chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Transfer melted dark chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over 1 side of each waffle pop.
- Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped; drizzle over the dark chocolate.
- Sprinkle coconut and macadamia nuts over the melted chocolate, pressing lightly to help toppings stick while chocolate cools and firms.
Nutrition Facts : Calories 76.1 calories, Carbohydrate 7.7 g, Cholesterol 14.4 mg, Fat 4.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 58.7 mg, Sugar 2.8 g
MINI WAFFLE POPS WITH CANDY SPRINKLES
Move over, birthday cake. These easy mini waffles are the new party sensation. Baked on lollipop sticks and sprinkled with white chocolate and candy sprinkles, they make fun and festive dessert bites.
Provided by foodelicious
Categories Breakfast and Brunch Waffle Recipes
Time 27m
Yield 60
Number Of Ingredients 13
Steps:
- Grease a waffle iron with cooking spray and preheat according to manufacturer's instructions.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Whisk milk, beaten eggs, butter, and vanilla extract together in a separate bowl. Pour over flour mixture; stir until batter is just moistened.
- Scoop 2 teaspoons of batter into the waffle iron for each waffle pop, leaving space between each one. Insert a lollipop stick 3/4 of the way into each pool of batter. Close lid; cook until golden and crispy, about 1 minute. Transfer waffle pop to a cooling rack. Repeat with remaining batter and lollipop sticks.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Scoop melted chocolate into a pastry bag fitted with a small writing tip or into a plastic resealable bag with a corner snipped off. Drizzle chocolate over one side of the waffle pops.
- Sprinkle candy sprinkles and colored sugar over pops while chocolate is still warm. Let cool until chocolate firms up, about 5 minutes.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 9 g, Cholesterol 15.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 59.4 mg, Sugar 6.2 g
HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT
These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.
Provided by larkspur
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 9h50m
Yield 64
Number Of Ingredients 9
Steps:
- Butter an 8-inch square baking pan.
- Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
- Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
- Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
- Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 9.7 g, Cholesterol 8.9 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 97.6 mg, Sugar 5.2 g
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