Since we can't manage to get together in real life, a group of blogger of friends and I decided to have a virtual cookie exchange to celebrate the holidays. Mep, Erin, and Cara are sharing a new or favorite recipe today...hop on over and pay them a visit! I hear they may even have some spiked eggnog to share :)
I couldn't decide between my favorite: chex mix with extra butter and tobasco and worchestershire (seriously, how DO you pronounce that, anyway?)
Or a new recipe for Nutmeg sticks that I found at LoveFeastTable...
But after these cake pops were such a hit at Isabel's party, I decided to share this not very easy recipe for any of you brave enough to try it :)
First, a disclaimer: our cake pops were not the gorgeous creations that you may have seen on other blogs or in the new Cake Pops book recently published. However, they tasted delicious, and were well worth the trouble!
You start with a box of chocolate cake mix (I used Duncan Hines' Dark Chocolate Fudge, with a bit of sour cream mixed in before baking). Bake the cake in a 9x13 pan according to the directions on the box.
Allow the cake to cool completely, then crumble in a large bowl. The pieces need to be finely crumbled (I did it with a fork and knife).
Make cream cheese frosting in a separate bowl: I used an 8 oz block of cream cheese, 1 tsp vanilla, 1 Tblsp Heavy cream and 3 to 4 cups powdered sugar.
Mix frosting a bit at a time into the cake crumbles. It took about a cup and a half to get mine to be a playdoh consistency. Get ready to get your hands dirty, and make 1 1/2" balls of the mixture.
On a sheet of wax paper over a large plate/container, place the cake balls and poke a lollipop stick or popsicle stick in the center, like this:
Cover the container with foil or plastic wrap, and freeze overnight.
For one box of cake mix, it took three bags of these to make the white candy coating:
Melt the chocolates in the microwave for a little over a minute, stirring often. (We added food coloring before dipping our cake pops).
Employ at least one or two helpers to dip and sprinkle the pops, placing back on the wax paper to set.
The coating took about two minutes or so to set, and the cake pops were ready to eat within an hour. They weren't as pretty as I had envisioned, but wow, were they good!
These were for Isabel's birthday, but you could leave the coating white and use red/green sprinkles for a lovely Christmas treat!
Don't forget to visit my other friends for their cookie ideas!