Easter Basket Cake Pops

Until very recently, I thought I didn't like cake pops. And let me tell you I was very wrong. These cake pops take a bit of time and effort but they are sooo worth it, and perfect for any Easter (or not-easter) celebration you might be having this weekend.

My baking experience has consisted of many cakes, and cupcakes and cookies cakes. All kinds of cakes. All of these cookbooks and recipes that I was seeing everywhere for cake pops though just weren't impressing me. Then one average Monday morning I can honestly tell you that a cake pop changed my life (yes, i had a cake pop for breakfast). These were pot of gold cake pops made by the wonderful Ann (or Pegasus or Pegs or Mama Desh) Deshler.

Mad props as I believed they were store bought, they're just so pretty. And seriously, I'm telling you that when I tried one I could not stop thinking about these cake pops. Hence, I had to try some of my own. And considering that St Patty's day had already passed, I decided I would make Easter Basket cake pops instead. 

I did say the process was lengthy, only because it has so many steps, don't worry they're all simple on their own. Bake Cake, cool cake, crumble cake, mix cake with icing, ball cake, dip cake, enjoy.

These handles weren't totally necessary, but they were pretty easy if you feel like adding them (to properly complete your easter baskets that is). All I did was put my extra almond bark into a plastic bag, with one of the corners carefully cut off, and draw the handles with the tip you've just created. Once you've drawn the handles, freeze em for a bit and they'll harden. They'll still be fragile but they'll be ready to carefully attach to the top of your cake pops.

One trick I didn't initially think of. When you are going to put the sticks into the cake pops dip them in the almond bark, then the cake pop, then the almond bark again. It will help to make the sticks stay in the cake pops when everything is finished. 

The following is THE MOST important step. No matter what you do, do not skip the sprinkles on top of the cake pops.

Once you've dipped the cake pops once and the tops have hardened, you'll dip them one more time into a different colored chocolate to wet the tops again and then you'll dip them into your sprinkle bath. The crunch that this sprinkle coat makes at the top of the cake pop is truly what makes them phenomnomnomenal. I'm serious enough to say it again, DO NOT skip this step.

And here you have a finished product: 

These are phenomenal, please enjoy the recipe below. :)

I will soon have a recipe up for the cake that I used inside the cake pops because its truly delicious and listed below:

2 cups sugar

2 tablespoons maple syrup

2 cups soymilk

1/4 cup oil

1/4 cup applesauce

2 tsp. vanilla

3 cups flour

1/4 cup cocoa powder

2 heaping tablespoons instant coffee

1 teaspoon baking soda

1 teaspoon baking powder

Other ingredients you'll need: 

For the icing: 

2-3 cups powdered sugar

1 tsp. vanilla

1/4 cup maple syrup

1/4 cup soymilk

For the Coating: 

1 package white chocolate almond bark

1/2 cup colored chocolate candy melts

1/2 cup colored sugar sprinkles

Preheat oven to 350 degrees.

Mix sugar, syrup, soymilk, oil, applesauce, and vanilla in a large bowl. Sift flour, cocoa powder, and instant coffe into another bowl. Add baking powder, baking soda, and a pinch of salt to the dry mixture. Add the dry mixture slowly to the wet mixture. Make sure the mix isn't too lumpy (if you sifted the dry ingredients this shouldn't be a problem) and split the batter into two cake pans. 

(**Note that if you don't want to actually make the cake from scratch its totally acceptable to make a box of cake as directed on the box and continue with the steps that follow)

Bake for 30 minutes and allow the cake to cool. Once its cool enough, scrape the cake out of the pans into a large bowl and let cool in the refrigerator for another 30 minutes. While you wait for the cake to cool you can make the icing: 

Mix 1/4 cup maple syrup, 1/4 cup soymilk and 2-3 cups powdered sugar. Add the powdered sugar slowly, this icing should be runnier than most. 

Once the cake has cooled in the fridge and you have prepped your icing, mix the two together. You may want to use your hand to mix the cake thoroughly. It's important to get everything smooth and I ended up using a potato masher to help with this step. 

Lay two pieces of wax paper on your working surface. Roll the cake into balls similar to cookie dough and place on the waxed paper. Melt almond bark in the microwave. Dip stick into almond bark, dip stick into cake bal and dip the whole thing into the almond bark again, coating the entire cake pop. 

Once you have dipped all of the cake pops once let them cool and harden while you melt the colored chocolate. Put enough of your colored sprinkles at the bottom of a bowl. Once they are cooled, dip into the colored chocolate, and immediately dip into the colored sprinkles. Place on wax paper to cool again. 

If you choose to add the handles, find a way to prop up your cake pops and remove your handles from the freezer (you can find how to actually make the handles above). I propped my cooling rack up with a few cups and placed the cake pops in the holes on the rack. Use two drops melted almond bark as glue to attach the handles and allow to cool again. 

And now the hardest part of the entire process, you have to WAIT to eat the beautiful cake pops you've just made. The cake pops must be stored in the refrigerator, and they must be chilled to be thoroughly enjoyed. Trust me when I say its difficult but its worth it. 

I have not tried freezing them, though I am sure that would be a good option as well. 

So make your family happy with some pretty cake pops this year, I promise they will not be a disappointment. :)

Chai Spiced Snickerdoodles

As promised, Chai Spiced Snickerdoodles. Snickerdoodles are hands down my favorite kind of cookie and this recipe just throw things into a whole different world.  Ginger, cardamom, all spice, cloves and cinnamon are all part of the final steps in these cookies and I tell you, they are fabulous.

As with traditional snickerdoodles, the final step is to roll all of the cookies in the sugar and spice mixture that you have created. I once again used my raw sugar for this recipe, and coating the cookie dough in the raw sugar (as well as all of the delicious spice) before baking added the perfect final touch.

pheNOMNOMNOMenal. Seriously.

Careful when baking, snickerdoodles are very easily overcooked, and they're best when they're chewy so watch your cookies carefully. 

And for a recipe:

For the cookies:

1/2 cup canola oil

1 cup sugar
1/4 cup pure maple syrup
3 tablespoons milk (or soymilk to keep things vegan)

1/2 teaspoon ground cinnamon

2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Sugar & Spice Mixture: 

3 tablespoons sugar (raw sugar is superb)

1/2 teaspoon cinnamon

about 1/4 teaspoon each of: 

Cardamom

Ginger

Cloves

All Spice

Preheat oven to 350 degrees. 

Mix oil, oil, sugar, maple syrup, and milk. Once mixed add vanilla and cinnamon. Mix flour baking soda and salt in a separate bowl. Once combined, add the flour mixture to the wet mixture 1/2 cup at a time until your dough comes together nicely. 

Combine all ingredients of the sugar and spice mixture in a small bowl. 

Roll your dough into tablespoon sized cookie dough balls and then roll them in your sugar and spice mixture. Place on baking sheet with adequate room to spread out and bake for 10-12 minutes. Remember to watch carefully, everyone loves a chewy snickerdoodle.

Nomnomnom until next time. 

 cookie recipe credit to: http://www.theppk.com/2012/09/chaispicesnickerdoodles/

Hot Cho Cookies

I don't know about you but I am not a fan of the way that Winter is playing peek a boo this year.  Severe snow storms one day and signs of early spring the next, no one likes a tease mother nature. So if you're struggling with this whole Winter thing as much as me, hopefully you'll find comfort in these easy & delicious hot chocolate cookies.

Yes that is correct, actual hot chocolate in these cookies.  I literally can not describe how wonderful these chewy cookies truly are. The best chocolate cookie I've had by far, and topped with marshmallows? Crazy delicious.

I recently bought a bulk bag of Raw Sugar from Costco and I've been extremely excited to use it. The recipe I originally found called for brown sugar, but I did some work to make my own with the raw sugar. 

Don't fret when I say made my own. By that I simply mean that I combined a bit of raw sugar with a bit of maple syrup before I mixed it with the butter. If you don't have raw sugar, and you'd prefer to use brown sugar, no problem. Same goes for if you choose to combine granulated with maple syrup as well. 

The cookies don't take long to bake, and they come out much flatter than when they go in, so be sure to spread them out and give them plenty of room to expand. 

And of course, what is a cup of hot cocoa without a few marshmallows on top? After they've baked and you've let them cool a bit, you'll top them with mini marshmallows. And if your previous cooking experience is anything like mine you'll use the broiler on the oven for once in your life to toast the marshmallows. Watch them carefully as they toast though, they are very easily burnt.

Fun fact: if you bake (rather than broil) any baked goods with marshmallows they'll expand while they are in the oven and they'll disappear when they cool after they come out. Hence, broiling to enjoy these toasted marshmallows on top.

And there you have them. The wonderful hot chocolate cookie. So stay warm and toasty, they're predicting 50's this weekend but I'm just not convinced that it will last just yet. 

And here's the recipe to save for your next snow day: 

1 cup raw sugar & 2 tablespoons maple syrup (OR 1 cup granulated & 2 tbsp syrup OR 1 cup packed brown sugar)

1/2 cup or 1 stick butter, softened
2 eggs
1/2 cup cocoa powder
2 packets hot cocoa powder
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt

1 cup mini marshmallows

Preheat oven to 350 degrees.

Mix together sugar (and maple syrup if applicable), and butter until creamy. Add the eggs and the vanilla. Combine the cocoa powder and cocoa mix and add to the wet ingredients. Mix together remaining dry ingredients, and add to the rest of the dough. 

Place tablespoon sized cookies on a parchment lined baking sheet (with plenty of room for expansion) and cook for 10-12 minutes. 

Switch oven to broiler.

Once the cookies have cooled a bit, top with mini marshmallows and place as close to the broiler as possible, watching carefully as the marshmallows puff and turn golden brown. (This happens quickly so keep a close eye)

Voila, hot chocolate cookies to enjoy with your hot chocolate on that snow day we're all hoping won't happen again, but lets be real it probably will. (I should also mention that if hot chocolate isn't your thing, stay tuned for chai spice snickerdoodles coming soon. :) )

Nomnomnom until next time. 

recipe adapted from: http://eclecticrecipes.com/hot-chocolate-cookies