CHOCOLATE CAKE POPS
This is a great recipe with a hint of coffee mixed with chocolate. You'll love to use this recipe over and over and over again with your cake pop maker. Just glaze, coat, or decorate as desired.
Provided by HorseLover.360
Categories Desserts Cakes Cake Pops
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a cake pop maker and brush with oil.
- Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl; beat in buttermilk, vegetable oil, egg, and vanilla extract with an electric mixer until smooth. Beat coffee into batter until evenly incorporated.
- Fill each reservoir of prepared cake pop maker with about 1 tablespoon batter.
- Bake until a toothpick inserted into the center of cake pop comes out clean, about 4 minutes; remove cake pops and allow to cool completely.
Nutrition Facts : Calories 123 calories, Carbohydrate 18.4 g, Cholesterol 18.8 mg, Fat 5 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 147.4 mg, Sugar 10.4 g
CHOCOLATE TOFFEE CAKE POPS
For an easy Halloween dessert treat mix Betty Crocker™ Super Moist™ yellow cake mix with Rich & Creamy vanilla frosting to form cake balls on sticks - dip in chocolate and roll in toffee bits!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 68
Number Of Ingredients 8
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 3/4 cup of the toffee bits; mix well. Shape into 1-inch balls; place on cookie sheet. Refrigerate 30 minutes or until firm.
- In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring after 30 seconds, until chips are softened and can be stirred smooth. Dip tip of 1 lollipop stick 1/2 inch into melted chocolate and insert stick into cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 30 minutes.
- Remove from refrigerator a few at a time. Dip cake balls in melted chocolate; tap off excess. Immediately sprinkle with remaining 1/4 cup toffee bits. Poke opposite end of stick into foam block. Let stand until set.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg
SALTED CARAMEL TOFFEE POPS
Treat your guests to these delightful truffle pops coated with chocolate and toffees - a perfect dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 54
Number Of Ingredients 10
Steps:
- Make and bake cake mix as directed on box for 13x9-inch pan, using water, butter and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and caramel topping; mix well. Shape into 1 1/4-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 each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Immediately sprinkle tops with toffee bits and salt. Let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg
CHOCOLATE TOFFEE POPCORN
I never developed any skill at the piano. Despite my failings, I persisted for eight ear-shattering years of lessons. Truth be told, I was in it for the snacks -- both of my piano teachers rewarded my terrible playing with treats. Those lessons instilled more than an appreciation of music: a lifelong love of chocolate and toffee popcorn.
Provided by Samantha Seneviratne
Time 1h
Yield 8 to 10 cups
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high heat. When it is hot, add the popcorn kernels and cover the pot. Once the popcorn starts to pop, reduce the heat to medium. Hold the lid on the pot and shake the pot until the popping stops. Transfer the popped popcorn to a large bowl and discard any unpopped kernels. Add the pecans.
- Butter two large rimmed baking sheets. In a medium-sized heavy-bottomed pot with a candy thermometer attached, heat the butter, sugar, salt, and 2 tablespoons water over medium heat, swirling the pot occasionally, until the butter has melted. Cook the mixture until the candy thermometer reads 300 degrees F. Then remove the pot from the heat and quickly stir in the vanilla. Be careful; it will spatter a bit. Stir in the baking soda.
- Carefully pour the mixture over the popcorn, and immediately stir the popcorn well to coat it in the warm toffee. Spread the coated popcorn out on the prepared baking sheets, and sprinkle with salt. Let the popcorn stand until it is completely cool.
- Transfer the chocolate to a double boiler or large heat-proof bowl set over a pot of barely simmering water. Melt the chocolate, stirring it occasionally. Line a rimmed baking sheet with parchment.
- Carefully drop a few pieces of popcorn into the melted chocolate and flip it around with two forks. Lift the coated popcorn out, tap it against the side of the bowl to remove any excess chocolate, and transfer it to the parchment lined baking sheet. Repeat with half of the remaining popcorn. Transfer the chocolate-dipped popcorn to the fridge until set, about 20 minutes. Extra chocolate can be cooled, wrapped in plastic, and used again.
- When the chocolate popcorn has set, toss it with the plain toffee popcorn in a large bowl, and serve. Store in an airtight container in the fridge for up to 2 days.
CHOCOLATE CAKE COOKIE POPS
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine 1/4 cup plus 1 tablespoon butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg, milk, and vanilla extract.
- Mix flour, baking powder, and salt together in a bowl. Add to the creamed butter mixture gradually, beating until dough is just combined.
- Shape dough into small balls; place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 17 minutes. Reshape into balls while still warm. Let cool, 20 to 30 minutes.
- Place chocolate in a small microwave-safe bowl. Heat in the microwave until softened, about 30 seconds; stir. Continue heating until melted, about 30 seconds more. Cool slightly, 3 to 5 minutes.
- Dip cookie balls in the melted chocolate. Set on a plate lined with waxed paper until chocolate hardens, about 10 minutes.
Nutrition Facts : Calories 124.8 calories, Carbohydrate 14.1 g, Cholesterol 30.8 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 93 mg, Sugar 4.6 g
CHOCOLATE CAKE POPS
An amazing recipe for a cake pop that tastes like pure bliss and joy
Provided by roygbiv9
Time 17m
Yield Makes Roughly 30 utterly scrumptious cake pops
Number Of Ingredients 0
Steps:
- Beat together the butter and sugar in a bowl until the mixture is light and fluffy.
- Add one egg at a time and date after each addition until fully incorporated. Sift or add the flour and cocoa powder into the bowl and then add the milk. Mix heavily or one could say beat until the mixture is smooth and completely mixed.
- Cook the cake pops in a cake pop maker for approximately four minutes. If necessary leave in for 20 extra seconds. Once the cake pops are ready stick on some lollipop sticks and if you want you can dip in microwaved candy melts. If not you may just eat the cake pops plain.
TOFFEE CHEESECAKE POPS
Goodbye, sticky fingers! Everyone adores food on a stick, and these cute pops combine that novelty with the fabulous flavors of cheesecake and toffee. -Lauralee Englehart, Fredericton, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield about 6-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm., Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 62mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE TOFFEE BISCUITS
These sweet, crunchy biscuits are so quick and easy to mix up, they're my go-to treat with my morning coffee. -Wendy Weatherall, Cargill, Ontario
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Fold in chocolate chips and toffee bits. , Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheets. Brush with melted butter; sprinkle with sugar. Bake at 425° for 13-15 minutes or until golden brown. Serve warm., Freeze option: Freeze cooled biscuits in resealable plastic freezer bags. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts : Calories 145 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 164mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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