Cherry Poppins Recipes
RASPBERRY-CHERRY CHOCOLATE POPPERS
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 12 tarts
Number Of Ingredients 5
Steps:
- Special equipment: a 12-cup silicone mini muffin pan
- Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
- To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
- Just before serving, unmold the tarts and sprinkle with a few of the gold stars.
CHEERY CHERRY POPS
Enjoy these delicious cherry pops that are made using Betty Crocker™ Super Moist™ cake mix and frosting - a perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 62
Number Of Ingredients 11
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.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg
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