NO-BAKE CAKE POPS
When Melody, 13, set out to create a recipe using Hawaiian rolls, she knew she wanted to make dessert. "The texture was already cake-like, so I just built off of that idea," she says. Melody loves baking, but she didn't have to turn on the oven for these cake pops - they're no-bake!
Provided by Food Network
Categories dessert
Time 1h35m
Yield about 32 cake pops
Number Of Ingredients 10
Steps:
- In a food processor or blender, pulse 12 rolls until a fine consistency.
- Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
- Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
- Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.
COOKIE DOUGH POPS
Steps:
- With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.
- Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes.
EASIEST CAKE POPS EVER
Iced sugar cookies and cream cheese are mixed together and formed into easy, no-bake cake pops! Kids will love to help with this fun recipe. Perfect for birthdays or holidays.
Provided by NicoleMcmom
Categories Cake Pop Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
- Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
- While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
- Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.5 g, Cholesterol 30.5 mg, Fat 16.2 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 158.6 mg
COOKIE TURKEYS
Folks will gobble up these sweet-tasting turkeys, whether the easy-to-assemble goodies are sold at fund-raisers or featured on holiday tables. "Every Thanksgiving, my cousin makes them out of prepared cookies and candies," says Sue Gronholz of Beaver Dam, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- Place 20 cookies on a flat surface, solid chocolate side down. With frosting attach a chocolate-covered cherry to the top of each base cookie. Position another cookie perpendicular to each base cookie; attach with frosting. , With a dab of frosting, attach one piece of candy corn to the front of each cherry for the head. Let stand until set.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 94mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
More about "no bake turkey cookie pops recipes"
NO-BAKE TURKEY COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (5)Category DessertServings 8Total Time 2 hrs
- In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. On work surface, lay shortbread cookies flat, with stripes vertical, in a row. Squeeze bag to pipe a line of melted chocolate across bottom of each cookie, crosswise over fudge stripes. Center longer side of 1 graham cracker on chocolate line; hold until chocolate begins to set. Repeat with remaining cookies and graham crackers. Allow to set up, about 30 minutes.
- If necessary, reheat chocolate in microwave on High 10 to 30 seconds Gently squeeze bag until chocolate is smooth. Pipe about 1/2 teaspoon melted chocolate on wider end of 1 peanut butter cup; place over hole on 1 shortbread cookie, resting against graham cracker. Repeat with remaining peanut butter cups.
- Pipe about 1/2 teaspoon melted chocolate on bottom of 1 round caramel; place on 1 peanut butter cup (for turkey body). Repeat with remaining round caramels. Allow to set up, about 15 minutes.
- Turn cookies so graham crackers are flat on work surface and you are looking at the shortbread cookies (turkey feathers). Pipe small amount of chocolate on one side of 1 candy corn piece; center on round caramel and peanut butter cup for beak. Hold in position until chocolate begins to set, 1 to 2 minutes. Repeat with 7 more candy corn pieces.
NO-BAKE CHOCOLATE COOKIE POPS - JUST A TASTE
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5/5 (5)Total Time 20 minsCategory DessertCalories 205 per serving
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
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