Strawberry Poppers Recipes

RASPBERRY-CHERRY CHOCOLATE POPPERS

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.

STRAWBERRIES AND CREAM POPS

Steps:

• Place paper cups in rectangular pan. Make pudding as directed on box for pudding, using milk. Spoon about 1 1/2 tablespoons pudding into each cup.
• In blender, place strawberries and honey. Cover; blend on high speed 30 seconds or until pureed. Pour strawberry mixture over top of pudding, dividing evenly among cups. Spoon about 1 1/2 tablespoons pudding over strawberry mixture.
• Cover each cup with foil; insert stick through foil into each pop. Freeze 2 hours or until firm. To serve, remove from cups.

STRAWBERRIES AND CREAM CAKE POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
• Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. 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 swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

STRAWBERRY POPOVERS

Steps:

• In a large bowl, beat cream until it begins to thicken. Gradually add sugar and vanilla; beat until stiff peaks form. Fold in strawberries. Cover and refrigerate until serving., Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of nine popover cups. In a small bowl, beat eggs; beat in milk. Add the flour, sugar and salt; beat until smooth (do not overbeat). Fill prepared cups half full. , Bake at 450° for 15 minutes. Reduce heat to 350°; bake 15 minutes longer or until very firm. , Immediately cut a slit in the top of each popover to allow steam to escape. Spoon strawberry filling into popovers. Serve immediately.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

STRAWBERRY POPS

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.

STRAWBERRY POPPERS

Steps:

• Wash strawberries and pat dry. Use a tiny spoon to hollow out berries. Set aside. In a smalll bowl, Stir together cream cheese, jalapeno pepper, lime zest and chili powder.
• Taste and add more jalapeno and chili powder if desired. Using a piping bag, with large star tip. Pipe cheese mixture into strawberries to fill centers. Dip cheese end of berries in parsley.
• Refrigerate for up to 1 hour before serving.

POPOVERS WITH STRAWBERRY BUTTER RECIPE

Steps:

• For the Strawberry butter - whip the butter until soft and fluffy. Then add in powdered sugar, jam, and fresh strawberries that have been diced and partially crushed. Mix together well. Store in an airtight container in the refrigerator.
• Preheat oven to 375 degrees. Grease a popover pan or muffin tin. Combine flour and salt in a medium sized mixing bowl. Set aside.
• Beat the eggs in a mixing bowl until frothy. Heat the milk in the microwave until warm. (be sure it's not hot, just warm)
• Then add the warm milk to the beaten eggs and beat together until combined.
• Then add the flour/salt mixture to the egg and milk mixture and beat or whisk until combined.
• Add to the prepared muffin tin filling 2/3 full.
• For the muffin tin you may want to fill every other cup so that they don't connect together as they grow when cooking. Don't open the oven door during baking because it will cause the popovers to deflate.
• Bake just until golden brown, about 25 to 35 minutes. They will feel dry to the touch and sound hollow when you tap on them. (my pans were dark so the popovers cooked fast)
• After the popovers come out of the oven, pierce the bottom with a knife to let the steam escape.
• Serve immediately with strawberry butter.

STRAWBERRY POPPERS

Steps:

• Cut the stem end off each berry, so that it will stand on end.
• Cut a 't' into the other end, about 3/4 through.
• Combine the cream cheese, powdered sugar, vanilla and almond extract; whip with mixer. Pipe into strawberries.
• Sprinkle with nuts and enjoy!