LOLLIPOP COOKIES
Bring out the sweet side of Halloween with these colorful sugar cookies, a real treat for your favorite little tricksters. Kids will be happy to help out with this playful recipe-invite them to roll the balls of dough in colorful sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
- If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
- Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
CHRISTMAS PUDDING CAKE POPS
Try making these Christmassy lollipops as a festive treat for kids - and get them involved in the kitchen too
Provided by Caroline Hire - Food writer
Categories Dessert
Time 2h10m
Yield Makes 10 cake pops
Number Of Ingredients 6
Steps:
- Pulse the madeira cake in a food processor until you have fine crumbs. Melt the white chocolate in a bowl over just simmering water or in the microwave. Shop bought madeira cake can vary in texture so you may need to add a little extra melted white chocolate to make the mixture stick into balls. Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
- Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface. Arrange the balls on a baking parchment-lined dinner plate. Refrigerate for 30 minutes to allow the mixture to set.
- Melt the dark chocolate in a microwave or over a bowl of just simmering water. Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball. Repeat with the remaining balls. Put them back on the plate. Return to the fridge for five minutes.
- Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface. Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart. Allow to set for about half an hour.
- Heat the white chocolate in a microwave or over a pan of simmering water. Allow to cool for a few minutes until it has a thick, runny consistency. If the chocolate is too hot, it will melt the dark chocolate underneath so make sure you do not overheat it. Spoon a small amount on top of the cake pops and tip them back and forth so that it runs down the sides a little. If you have holly decorations, set one on each pop. If using writing icing, wait for another 20 minutes or so until the white chocolate has set. To avoid a bloom on the chocolate, cover the cake pops in chocolate on the day you want to eat them - or the day before at the earliest.
- Pipe on holly leaves with the green icing and two little dots for berries using the red. Once finished, store them in a cool place, though not the fridge
Nutrition Facts : Calories 334 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
PUDDING CANDY
Another recipe I found in my recipe drawer. I haven't made this yet, so times and servings are approx.
Provided by bcfdwife
Categories Candy
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
- Lower heat and boil 3 minutes more, stirring constantly.
- Remove from heat and stir in vanilla extract and nuts.
- Beat while hot and until it turns dull.
- Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.
Nutrition Facts : Calories 174.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 6.1, Sodium 70.3, Carbohydrate 35.5, Sugar 33.3, Protein 1.4
CITRUS-ZEST LOLLIPOPS
Luminous lollipops, laced with the zest of lemon, lime, and pink grapefruit, will delight kids and grown-ups alike.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 large or 16 small lollipops
Number Of Ingredients 7
Steps:
- Lightly coat large or small round lollipop molds (hard candy) with cooking spray, and place lollipop sticks in grooves. Bring sugar, glucose, and water to a boil in a small saucepan over medium-high heat. Heat until a candy thermometer registers 300 degrees. Remove from heat, and carefully stir in citrus juice and zest and food coloring with a rubber spatula. (Mixture will steam and bubble when liquid is added. Be careful, and make sure zest is distributed evenly and not in clumps.) Transfer mixture to a liquid measuring cup, and let bubbles settle slightly, about 10 seconds.
- Slowly pour mixture into prepared lollipop molds. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds.
LOLLIPOP PUDDING
These are similar to Jello Pudding Pops and very easy to make. My 5 and 8 year old help me make these all the time.
Provided by Kerry Ciulla
Categories Frozen Desserts
Time 4h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Put the paper cups in the baking pan. Sprinkle candies on the bottom of each paper cup.
- Put the pudding mix in the mixing bowl, add the milk. Mix well, spoon pudding into paper cups.
- Cover each cup with foil. Use a knife to cut a hole into center of foil. Slide a wooden stick through the hole and into the pudding cup.
- Put the baking pan into the freezer. Freeze 4-6 hours or until firm. Remove from freezer, remove foil and tear paper cups away from the pudding pops.
- Enjoy!
Nutrition Facts : Calories 94.6, Fat 2.3, SaturatedFat 1.4, Cholesterol 7.5, Sodium 199.3, Carbohydrate 16.4, Fiber 0.9, Sugar 11.8, Protein 2.2
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EASY HOMEMADE LOLLIPOPS - JUST A TASTE
From justataste.com
4.5/5 (30)Total Time 17 minsCategory DessertCalories 369 per serving
- Line two large baking sheets with parchment paper or Silpat baking mats. Fill a large bowl with ice water and set it aside.
- Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan.
- Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
- Boil the mixture for 5 to 7 minutes until it reaches 310°F (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. If you're using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.
11 DIY LOLLIPOP RECIPES TO MAKE FOR NATIONAL LOLLIPOP DAY
From bustle.com
Estimated Reading Time 3 mins
- Caramel Lollipops. Apple cider, cinnamon, and nutmeg come together in these caramel lollipops by The Kitchn. Each one even has a pecan or dried cranberry for a center.
- Sriracha Sauce Lollipops. To spice things up, add Sriracha. Seriously. It sure beats carrying around a bottle of hot sauce, am I right? Learn how with Sprinkle Bakes.
- DIY Lollipops With Edible Flowers. For a no-nonsense technique, melt hard candies into lollipops. Better yet, add flowers. Head to A Beautiful Mess to make your own batch of pretties.
- Jolly Rancher Lollipops. You can also transform Jolly Ranchers into lollipops. Who knew? Find the colorful tutorial at One Little Project.
- Homemade Apple Lollipops. Fans of fruit will adore these apple lollipops by A Beautiful Mess. Come autumn, I'd love to dip these in melted caramel and sprinkle on some cinnamon.
- DIY Heart Lollipops. Did you know Airheads can be turned into lollipops? It's a candy lover's dream come true. Check out the tutorial for this heart-shaped version at Studio DIY.
- DIY Rock Candy. Candy that looks like crystals will just never get old. To learn how to make this classic treat, head to Studio DIY.
- Easy Honey Lollipops. Honey makes everything better. And thanks to Sarah Titus, you can make a healthy(ish) candy with your favorite local honey. To amp up the flavor, add powdered cinnamon, ginger, or cayenne.
- Lavender Honey Lollipops. If you love herbs and aromatic ingredients, this lavender honey version is for you. Visit The Kitchy Kitchen for the full how-to.
- Red Wine Lollipops. Yes, you read that right. Sprinkle Bakes figured out how to make red wine lollipops and all is right in the world.
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