Cheery Cherry Pops Recipes

CHEERY CHERRY POPS

Steps:

• Make cake mix as directed on box, using water, oil and egg whites. Stir in cherries and juice. Bake as directed for 13x9-inch pan. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
• Remove from refrigerator a few at a time. Dip cake balls into melted candy to cover; tap off excess. Gently poke licorice piece into top of cake ball for stem. Poke opposite end of stick into foam block. Let stand until set. Pipe leaves with green icing.

POPPED CHERRY

Steps:

• Fill a highball glass with ice, and pour in the cherry juice, vodka, and orange juice. Stir to mix, and garnish with maraschino cherries to serve.

CHEERY CHERRY PASTRIES

Steps:

• Unroll crescent dough and separate into triangles; place on a greased baking sheet. , Combine the pie filling and almond extract; place a rounded tablespoon i the center of bottom half of triangle. Fold the right point of the wide end of triangle over pie filling to left point; seal bottom seam. Bring top point over the pie filling to left point; seal left seam (filling will show). , Brush with milk; sprinkle with sugar. Bake at 400° for 12-14 minutes or until golden brown.

CHOCOLATE COVERED CHERRY POPS

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
• Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.

CHERRY TART POPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
• Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
• On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
• Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
• Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
• Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.

CHERRY CHEESECAKE CAKE POPS

Steps:

• Prepare cake as per directions on box.
• Let cool completely.
• Prepare Cream Cheese Frosting.
• Cream butter and cream cheese together.
• Add in vanilla.
• Beat in icing sugar at low speed until combined.
• Beat mixture on high until smooth.
• Completely crumble cake in a large bowl.
• Add in frosting and mix together (I use my KitchenAid).
• Chill mixture in fridge or freezer for at least an hour.
• Melt chocolate over double boiler.
• Form cake/frosting mixture into 1-inch balls.
• Poke ball with a long lollipop stick and coat in the melted chocolate.
• Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

CHOCOLATE CHERRY POPS

Steps:

• In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
• Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
• Unmold and garnish with shaved chocolate and fresh cherries.