PUMPKIN CAKE POPS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 2h30m
Yield 6 dozen pops
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside.
- For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve.
BLUEBERRY, THYME AND SWEET CREAM ICE POPS
These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)
Provided by Food Network Kitchen
Time 8h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
- Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
- Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
WATERMELON, CHILI AND BASIL ICE POPS
These fruity ice pops give you an array of tastes: sweet, tangy, salty and spicy. If you cannot find Thai basil, which is milder than regular basil with a slight licorice flavor, regular basil will be fine in this recipe. Sprinkle any leftover chili salt on sweet summer fruits like mangos, pineapples or peaches for a spicy-sweet treat.
Provided by Food Network Kitchen
Time 8h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
- Meanwhile, finely mince the chile (seeded for less heat, if desired). Add the salt to the minced chile, and run your knife through the mixture several times until the salt starts to turn light pink; set aside.
- Put the watermelon and lime juice in a blender. Strain the basil syrup into the blender, pressing the basil in the strainer with the back of a spoon to extract as much flavor as possible; discard the basil. Puree the watermelon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
- Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and sprinkle 1 or both sides of the pops with the chili salt, depending on how spicy you want your pops. Serve immediately with any remaining chili salt on the side.
PUMPKIN "I SCREAM" COOKIE POPS
Ice cream stacked between Betty Crocker® pumpkin spice cookies and decorated with Betty Crocker® Decorating Icing - a fun and easy frozen dessert recipe that's perfect for Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough in half; shape each half into a ball and flatten slightly. Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
- Heat oven to 375°F. On lightly floured surface, roll 1 portion of dough to 1/4-inch thickness. Cut with 3-inch pumpkin-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining dough and reroll scraps.
- Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
- For each sandwich cookie, spread 1/3 cup ice cream on bottom of 1 cookie; press craft stick in center of ice cream. Top with second cookie, bottom side down; gently press together. Press candy sprinkles into ice cream on edges. Wrap in plastic wrap; freeze 1 hour. Unwrap; decorate cookies with icing. Freeze until firm, about 2 hours. Rewrap in plastic wrap; store in freezer.
Nutrition Facts : Calories 460, Carbohydrate 67 g, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 360 mg
PUMPKIN SPICE
This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.
Provided by Jacquie
Categories 100+ Everyday Cooking Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g
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