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Tuesday

Bowl plasti x

Plate X1

Spoon x2

Tray X1

Knife X11

Wednesday

Bowls

Spoon

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Chocolate chip meringue cookies recipe.

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Click the picture

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I'm slightly obsessed with bringing these fun little treats to parties. There is something so whimsical about a little piece of chocolate-covered cake at the top of a stick. And they have some major advantages at dessert time...no cutting, no serving, no mess, and usually no left-overs! People can grab them and go without even having to sit down.

If you're interested in making cake pops, the first thing to do is read Bakerella's book called Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats.

I've read it from cover to cover and I still refer to it often when making pops. But in this blog post, I'll break down the basic steps and provide some helpful tips of my own.

The Main Steps:
It is time-consuming to make cake pops. By dividing the work into three main steps, you can make it easier.
You can even do these steps on different days:
1. Baking the cake
2. Rolling the balls
3. Dipping the pops
Step1: Baking the cake
For this step, prepare a 9 x 13 cake pan. I like to spray mine with Wilton Bake Easy spray. This ensures that my cake never sticks to the pan.

Here is my prepared cake pan.

Use your favorite box or scratch cake recipe. I used a white almond sour cream cake which works well for cake pops. The recipe I used yields 7 cups of batter.

Once your cake is baked, allow it to cool. Score it into four equal parts with a knife. A box mix yields 12 cake pops from each quarter cake or 48 pops from the full cake. My batter is a little higher yield, so each quarter yields about 15 pops or 60 pops for the entire cake. Note the quantity that your own favorite recipe yields the first time you make them. This will help you plan in the future.

For this tutorial, I worked with one-quarter of my cake. I removed it from the pan and let it finish cooling.

If you are not using the entire cake, wrap the other quarters tightly in plastic wrap and then foil. You can store them in the freezer for the next time you make cake pops.

Step2: Rolling the balls
For this step you will need:
Cake
Large bowl
Serving spoon
Creamy vanilla frosting (canned actually works best!)
Cookie sheet that fits in your refrigerator
Parchment paper
Small scoop for consistent sizing

One of the best tips for making consistent round cake pops is to find a small scoop. This one is a 3/4 tablespoon size and it works perfectly for cake pops.

Cut the outer edges from your cake because they can create hard lumps inside your pops.

Cut your cake into four pieces. Pick up two of the pieces at a time and rub them together over your bowl to crumble the cake into fine crumbs.

Continue the crumbling process with your hands or two forks until the pieces are very fine.

I always make homemade icing for my cupcakes and cakes, but canned icing actually works the best for cake pops! This vanilla cake is very moist so I add less than a quarter can of the frosting. The amount you add will vary based on the moisture of your cake recipe. You want your mixture just moist enough to roll into balls. Tip: Be careful not to add too much icing or your mixture will be too moist. This can make for heavy cake pops with an unpleasant texture.

Distribute the icing evenly over your cake crumbs then mix it in. I use the back of my spoon for a smashing motion until the mixture binds together.

This is what the mixture looks like after mixing with the back of the spoon.

Use your scoop to get enough mixture for a well-rounded ball. Use your hand to round out the top of the mixture into the ball shape. This ensures your pops have a uniform size.

Place the mixture into your clean hand. Tip: Clean your hands frequently and keep them lightly moistened with water. This helps to get a smooth exterior on the cake balls.

Roll the ball between cupped hands applying firm and then gentle pressure. Do this until you are pleased with the shape of the cake ball.

Continue until your mixture is done. Place the cake balls on your parchment-lined cookie sheet as you go.

The finished cake balls look like this.

Cover them with plastic wrap and foil and refrigerate them for at least 4 hours in the refrigerator. Tip: If you've had problems with your cake balls falling off the sticks, they may not have been firm enough. Build time into your schedule so they can refrigerate overnight. This will help them firm up before the dipping process.

Step 3: Dipping the pops
For this step you will need:
Chilled cake balls
Microwave-safe bowl
Spoon
Foil-covered foam block
Skewer for making guide holes
Lollipop sticks
Candy color
Candy melts (I use Chocoley Bada Bing Bada Boom Dipping & Enrobing Formula)

Remove the foil from the cake balls and place them in the refrigerator while you prepare the candy melts. I take them out one at a time from the refrigerator as I dip them.

Place enough candy melts in the bowl so you can submerge each pop straight down into the chocolate and it will be covered to the stick.

Follow the directions to melt your candy melts. Unfortunately, the brand of chocolate I use is only available for shipping in the U.S. and Canada. It is a very thin dipping chocolate. It melts to a silky smooth consistency for easy dipping. Chilling the cake balls and using this chocolate ensure that I never have a cake ball fall off the stick.

Dip your lollipop stick into the melted chocolate about one inch.

Push the chocolate-covered end of the stick into the middle of the cake ball.

Dip your cake pop straight down into the chocolate until it is submerged and the melted chocolate touches the stick. Hold it sideways over the bowl and rotate it slowly as it drips. Tap the wrist that is holding the pop with the free hand to encourage the chocolate to drip off.

When it is done dripping, turn it upside down so that any excess chocolate stops dripping. Let it dry like this for a few moments.

Clean off the excess chocolate on the stick with your finger for a nicer look.

Pre-drill a guide hole with your skewer before placing each pop into your foam block to dry.

I added a tiny bit of candy color to the melted chocolate between dipping each cake pop to demonstrate an ombre-effect color palette from light to dark pink. (Tip: You must use candy colors for chocolate because they are oil based. If you use icing colors, which are water based, your chocolate will seize.)

Here are the finished cake pops. I displayed them in a low vase filled with decorative glass beads.

Tip for re-using chocolate: The chocolate I recommended in this post is rather expensive because of the high quality. Save leftover chocolate for your next project. Pour the chocolate onto parchment paper or plastic wrap and let it cool for 20 minutes. Peel the solid chocolate piece off and break into large pieces for storage.

Place the chocolate pieces in a zip lock bag and label it with the date. It will re-melt perfectly for your next project!

I hope you found some useful tips in this post and I welcome you to add your own cake pops tips in the comments!

Happy Caking!

Renée

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How to Make Cake Pops: Easy Step-by-Step Tutorial

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I'm slightly obsessed with bringing these fun little treats to parties. There is something so whimsical about a little piece of chocolate-covered cake at the top of a stick. And they have some major advantages at dessert time...no cutting, no serving, no mess, and usually no left-overs!

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These may be the best no-bake bar I've ever made. And I'm the queen of bars, so that's quite a statement.

They're like a homemade peanut buttery Crunch Bar topped with Kit Kats, and they're worth every empty calorie.

No-bake Cereal Bars are a real specialty of mine. Some people can make macarons in their sleep or pipe flowers onto 4-tiered fondant-covered cakes.

Me, I've got a real knack for combining peanut butter, sugar, cereal, and chocolate in the microwave, with some candy bars tossed in to complete the classy ensemble.

And I've done it in more combinations and permutations than should be legal.

MY OTHER RECIPES

So when I can get excited about a new bar, given all the dozens (hundreds) that have come before it, I do a little happy dance. These bars are the new top dog to beat in no-bake cereal bar adventures.

They're vegan and gluten-free up until they're topped with Kit Kats. If you top them with peanut butter cups instead, they're vegan and gluten-free since since Kit Kats are the only thing that's not vegan/GF in the recipe. Simple swap.

Ironically, there's no butter or buttery spreads used in these very buttery and rich bars.

They're fast and easy to make, with less than 15 minutes of active work.

They combine two favorite recipes. The base is a duplication of Chewy Peanut Butter and Chocolate Cereal Bars, which are adapted from my Grandma's Special K Bar recipe. I love that recipe so much that I included it in my cookbook.

The base is made by combining sugar, brown sugar, corn syrup and peanut butter in the microwave to make a bastardized 2-minute caramel sauce. It serves as the glue to hold together Rice Krispies cereal that's stirred in.

I'm a huge fan of any version of Rice Krispies Treats. These use peanut butter rather than marshmallows as the glue. Can't go wrong either way.

They're firm enough so they're not a gooey mess, and the texture is chewy and dense, yet soft.

They have a pronounced pop of peanut butter flavor, with caramel and vanilla notes. The flavor is exceedingly buttery-tasting, despite no butter being used.

The top layer is an adaptation of the topping of Peanut Butter Cocoa Krispies Smores Bars. I don't know why I haven't repurposed the topping until now, but I'm so glad I did.

It's chocolaty with just a hint of peanut butter, and has the most amazing texture after it sets up. Dense, firm, crispy and crunchy, and reminds me of a Nestle Crunch bar, with a little more airiness and less snap.

It's made by melting chocolate chips with a little peanut butter, and just enough cereal is stirred in to soak up some of the melted, saucy mixture.

Last but not least, I chopped Kit Kats for the top.

When I pushed them down onto the still warm chocolate layer, they melted just enough to become embedded.

I've always loved the flaky,crunchy layers of Kit Kats and they paired perfectly with the crunchy-yet-softened cereal in both the base and topping layers. Their sweeter milk chocolate complemented the semi-sweet chocolate in the topping.

They're definitely the new bar to beat.

Chocolate Peanut Butter Kit Kat Crunch Bars

A soft, yet very chewy, rich, dense, peanut buttery base is topped with a crunchy chocolate topping that reminds me of a Nestle Crunch bar. There's Kit Kat candy bar pieces embedded, for extra crunch, texture, and flavor. Despite tasting extra buttery, there's no butter used. If you swap out the Kit Kats for peanut butter cups, the bars are vegan and gluten-free (since the Kit Kats are the only thing that's not vegan/GF in the recipe). If you need a fast and easy dessert that's sure to be a huge hit, I highly recommend these. They keep extremely well and can be made in advance, but I know leftovers will not linger. Quite possibly my favorite cereal bar of all time.

Ingredients:

1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1/2 cup light corn syrup (light-colored, not lite)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
3 cups Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF, if necessary)

Chocolate Topping
1 heaping cup diced Kit Kat pieces (I used three 1.50-ounce bars, diced)
1 cup semi-sweet chocolate chips
1/4 cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
1 cup Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF, if necessary)

Directions:

1. Base - Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.

2. In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.

3. Stop to stir. Mixture will be on the granular side, this is okay.

4. Return bowl to microwave and heat for 1 more minute on high power.

5. Stir in the vanilla.

6. Stir in 3 cups cereal.

7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.

8. Chocolate Topping - Dice the Kit Kats; set aside.

9. In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.

10. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they'll need.

11. Stir in 1 cup cereal.

12. Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.

13. Place the Kit Kats in about 10 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they're all embedded and will stick as the bars cool and set up.

14. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.

15. Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Related Recipes

Chewy Peanut Butter and Chocolate Cereal Bars (vegan, GF)
Peanut Butter Cocoa Krispies Smores Bars
No-Bake Peanut Butter Marshmallow Cereal Bars (GF)

Biscoff Marshmallow Chocolate Bars (no-bake)
No-Bake Nutter Butter Special K Bars
Special K Bars (no-bake)

Peanut Butter Caramel Twix Bars (almost no-bake)

Peanut Chewy Payday Bars (almost no-bake)

Peanut Butter Chocolate Chip Granola Bars (no-bake, vegan, GF)

Double Chocolate Caramel Corn & Cocoa Rice Krispies Candy Bars (GF)

Browned Butter Rice Krispies Treats (GF) - The best RKTs I have ever had. Double the butter and it's browned, for great flavor and soft, buttery, chewy bars

This post is being linked to Roxana's Chocolate Party!
Fan of Kit Kats? Chocolate and peanut butter? Favorite no-bake bar?

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Chocolate Peanut Butter Kit Kat Crunch Bars - Averie Cooks

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These may be the best no-bake bar I've ever made. And I'm the queen of bars, so that's quite a statement. They're like a homemade peanut buttery Crunch Bar topped with Kit Kats, and they're worth every empty calorie. No-bake Cereal Bars are a real specialty of mine.

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1/2 pound (2 sticks) unsalted butter, softened1/3 cup granulated sugar1/3 (packed) cup brown sugarPinch salt1/2 teaspoon vanilla extract2 cups flour2 3/4 cups mini chocolate chips1 tablespoon vegetable oil

Preparation

Preheat oven to 325°F. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.

Transfer dough to an ungreased 13-by-9-inch baking pan. Press dough evenly on bottom of pan with your fingers. Bake until golden brown, about 35 minutes; do not underbake. Let cool for 5 minutes.

Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles. Let cool in pan.

Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth. Dip half of each cookie into chocolate; place on wax paper. Let stand until chocolate is set. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.)

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http://www.sixsistersstuff.com/2011/05/chocolate-marshmallow-brownie-cookies.html

Go to this web its choco biscuit with marshmellow

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Banana Bread Recipe

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or were could make cookie dough truffle pops

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Not only were my Fudge Brownie Pumpkin Cupcakes a huge hit at my bake sale last weekend, but these cookie dough pops were a big-seller as well.

I wanted to bring something fun, cute, and portable. And something involving cookie dough because... who can honestly resist that buttery raw chocolate chip dough?!

These guys are pretty straightforward. Whip up a batch of cookie dough, roll into balls, pop in a stick, dunk in chocolate, and sprinkle. The cookie dough uses milk instead of eggs, so they are completely safe to eat.

The hardest part was choosing which sprinkles to use! I settled with chocolate, but I have big halloween sprinkle plans for these next month. There are a few secret tricks I learned while I was whipping these up.

First, roll the balls as big or small as you'd like. Mine were about 1.5 tablespoons of dough. Insert the popsicle stick while the dough is still at room temperature. Next, make sure to freeze the cookie dough balls (while on sticks) before you dip them in chocolate. The cold frozen dough will meld to the popsicle stick and make dipping them much easier.

Also, to avoid getting the inevitable "flat top" from resting the dunked balls on your cookie sheet, I made sure to hold the sticks after I dipped them into the chocolate. I tapped off the excess chocolate, sprinkled them with sprinkles, and held the ball for about a minute until the chocolate was mostly set.

Some truffles didn't get sticks. Those were for me. 😉

With all of the bake sale preparations I did, it was nice to have an easy no-bake treat that I knew would be an instant success!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

The following treats are dedicated to all of you who secretly like the raw cookie dough more than the actual cookie. 😉
Chocolate Chip Cookie Dough Fudge Fudge Brownie Cupcakes with Cookie Dough Frosting Cookie Dough Lovers' Ice Cream Pie Cookie Dough Pretzel Bites
See all cookie dough recipes.

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Cookie Dough Truffle Pops - Sallys Baking Addiction

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Not only were my Fudge Brownie Pumpkin Cupcakes a huge hit at my bake sale last weekend, but these cookie dough pops were a big-seller as well. I wanted to bring something fun, cute, and portable. And something involving cookie dough because... who can honestly resist that buttery raw chocolate chip dough?!

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We want to make double chocolate loaf cake:

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Recipe Chocolate Drops and Figs Cookies | Nestlé Family ME

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Recipe - Chocolate Drops and Figs Cookies - To prepare the filling. combine the chocolate chips and dry figs and keep aside.

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we could make chocolate chip cookies and

Add whipped cream with chocolate or golden syrup

( yellow m&ms maybe)

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Flapjacks

250g Porridge Oats

125g Butter

125g Brown Sugar

2-3 tbsps Golden Syrup (depends how gooey you want it)

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2 cups of flour

1/2 cup of cocoa powder 1tsp baking soda'

1 cup of soften butter

3/4 cup of white sugar

2 eggs

3/4 cup of brown sugar

1 tsp of vanilla extract

chocolate chips

makes 2 dozens