COOKIES AND CREAM SPORTS BALL CAKE POPS
Play ball with these yummy cookies and cream cake pops perfect for sports enthusiasts.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 28
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In medium bowl, mix flour, baking soda, baking powder and salt; set aside.
- In large bowl, beat granulated sugar and 1/4 butter with electric mixer on medium speed about 2 minutes or until light and fluffy, scraping bowl occasionally. Beat in sour cream. Beat in egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, and milk, about 1/2 at a time, beating just until blended. Pour into pan.
- Bake 33 to 38 minutes or until top springs back when touched lightly in center. Cool 15 minutes.
- Meanwhile, in medium bowl, mix powdered sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Crumble warm cake into medium bowl. Stir powdered sugar mixture into crumbled cake until well blended. Stir in crushed cookies. Cover; refrigerate 1 to 2 hours or until firm enough to shape. Roll cake mixture into 28 (1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Freeze 30 minutes.
- In 2-cup microwavable measuring cup, microwave 12 oz of the candy melts as directed on package until melted. Coating must be at least 3 inches deep; add more candy melts as necessary to reach and/or maintain 3-inch depth. Remove several cake balls from freezer at a time. To make each cake pop, dip tip of lollipop stick 1/2 inch into melted candy and insert 1 inch into cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. With icing writer, decorate cake pops to resemble desired sports balls. Let stand until set.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cake Pop, Sodium 105 mg, Sugar 15 g, TransFat 0 g
TWO-INGREDIENT COOKIES AND CREAM ICE POPS
Steps:
- Divide the crushed cookies evenly among 10 ice-pop molds. Pour the cream over the cookie chunks until each mold is filled. Freeze until solid, about 4 hours.
COOKIES & CREAM CHEESECAKE BUNDT 'BOX' CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, chocolate cake mix, chocolate sandwich cookies, high quality chocolate, heavy cream
Provided by Alvin Zhou
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
- Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
- With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
- Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
- Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
- Bake for 45 minutes, then cool completely.
- Invert the cake onto a wire rack set on top of a baking tray.
- To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
- Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
- Once the glaze has set, slice the cake and serve.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 75 grams, Fat 58 grams, Fiber 3 grams, Protein 9 grams, Sugar 48 grams
COOKIES N CREAM CAKE POPS RECIPE - (4.6/5)
Provided by courtneyepowell
Number Of Ingredients 11
Steps:
- FILLING: Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, the egg whites and oil. Prepare as per package directions. Fold in chopped cookies and pour into prepared pan. Bake at 350 degrees F for 32 to 35 minutes. Cool completely in pan on a wire rack. Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1-1/4-inch balls and place on a baking sheet. Refrigerate 2 hours or freeze for 20 minutes. COATING: Once cake balls are chilled, melt candy as per package directions. Remove a few balls from the refrigerator or freezer. Dip a lollipop stick about 1 inch into the melted candy. Press a cake ball onto the stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so excess coating drips back into bowl. Garnish with contrasting-color drizzle, nonpareils, crushed cookies or a combination of ingredients. Transfer decorated pops to a wax paper-lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temp up to 2 weeks.
COOKIES 'N CREAM CAKE
Very good, simple cake to make. Always gets a lot of attention.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
- Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
- To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g
EASIEST CAKE POPS EVER
Iced sugar cookies and cream cheese are mixed together and formed into easy, no-bake cake pops! Kids will love to help with this fun recipe. Perfect for birthdays or holidays.
Provided by NicoleMcmom
Categories Cake Pop Recipes
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
- Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
- While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
- Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.5 g, Cholesterol 30.5 mg, Fat 16.2 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 158.6 mg
COOKIES & CREAM POPS
Make and share this Cookies & Cream Pops recipe from Food.com.
Provided by Alyssia Mind Over
Categories Frozen Desserts
Time 10m
Yield 8 Pops
Number Of Ingredients 4
Steps:
- Crush 6 cookies in a plastic bag with a rolling pan. Leave some larger pieces for texture. Set aside.
- Twist off the top cookie of the remaining 8 sandwich cookies and place a popsicle stick in the middle of the cream. Place the top cookie back on top so you have a cookie "pop.".
- Whisk together coconut milk, sugar and vanilla extract, sweetening to taste.
- Add your cookie pops to your popsicle mold. Pour the milk mixture in and cover the sandwich cookie at the bottom of the mold. Alternate between adding cookie pieces and coconut milk 2 to 3 more times, until the molds are filled.
- Place the lid on the mold and transfer to the freezer for 4 hours, or until frozen.
- Remove from the molds and enjoy!
Nutrition Facts : Calories 217.1, Fat 14.6, SaturatedFat 10.7, Sodium 107.8, Carbohydrate 21.9, Fiber 0.6, Sugar 14.5, Protein 2.1
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