Big Birthday Bash!

      
        So todays blog is a shout out to my friend Brandon Wiley! His birthday is this weekend and I was wondering what kind of sweets I could make him. So here are a few sweet treats I thought about!
p.s. my website for information is http://www.food.com/recipe/cake-pops-460680 click for link!

Big Birthday Bash!!!

Cake Pops!

  

Pin It

Prep Time 20 minutes

Baking Time 10 minutes in freezer / 30min in refrigerator

Difficulty Medium

Servings  25

For the Birthday Cake – Cake Pops:

Ready made Cake Pops – if you need a recipe and a visual tutorial, click here.

• microwave safe bowl
• Candy Melts of your choice
• Paperstraws for a cuter look or regular lollipop sticks
• round cookie cutter
• pink sanding sugar
• red sugar pearls a little bigger than nonpareils (those imitate the cherries on the cake)
• styrofoam block for cake pops to dry
• tooth picks & tweezers
Additional Items you may want to get:

• Mini Birthday Candles (cut if necessary, use candy melts as glue to attach the candles)
• Lollipop plastic covers
• ribbon for tying
Note:
If problems occur while making cake pops, please read my Cake Pops 101 Troubleshooting Guide – maybe you’ll find the answer to your problem!
 

• Prepare yourself before you actually start. Get everything out on the counter you need, so you do not stress yourself in the middle of the decorating process.

• 1. After preparing your cake pop mix (get a recipe here), form a rather big ball of the mix and press it down a little. Now use your round cookie cutter to cut out the cake’s shapes. Repeat this step with the rest of the cake pop mix you’ve prepared. Now all of your cake shapes have to chill in the refrigerator for at least 20 minutes, in the freezer for 10 minutes.


• 2. Now melt your candy wafers in your microwave in 30 seconds intervals.
Note: If the candy melts are not smooth enough, please add a tiny bit of vegetable oil until you reach your desired consistency. For further questions, visit my Troubleshooting Guide
• 3. Dip a little bit of the lollipop stick in the melted candy, then stick the lollipop stick in the Cake Pop (half way and put the pops back in the refrigerator to firm up so the chocolate can set inside the cake pops. (Especially in summer!) Note: You can make two- or three tiered cakes as well, but if you are a beginner, I would suggest to start with just one cake layer.

4. Now take your chilled cake pop and dip it in the melted candy. Gently shake off any excess chocolate.

5. Now you have the base for your cake!

When dry, heat up your pink candy melts and place a small amount of it (with a teaspoon) on top of the cake pop to make a cool drip.

To arrange your pink candy melts so it looks like a drip, I use a teaspoon. All you have to do now to make it look all even, is to shake the cake pop a little, just until the candy melts run down a little and look all smooth.

Have a look at my Instagram Video, then you’ll know exactly how to do it.

Or read this blogpost where I will show you photos on how to make drips on cake pops.

6. When the pink candy melts are all dry, you can attach another drip on top of the pink drip (but make sure the drips are totally dry!), with dark chocolate or black candy melts; this will imitate the ganache :) Please use the same technique like I have explained in step 5.

7. Now run a thin line of candy melts (with a toothpick) on the bottom of the cake pop. Right after that, sprinkle pink sanding sugar all over the line of candy melts. Do that quick because the candy melts will dry quickly.

8. Last but not least:

Use a toothpick and attach 6 dots of white candy melts on the top of the cake. While still wet, place 6 red sprinkles (use tweezers for that) on top of each white dot of candy melts, these will be your cherries :) You can also leave out the pink candy melts and decorate a rather classic design with just white and black candy melts, this is all up to you.

 

 

Marshmallow Pops!

Ingredients

• 2 cups (12 ounces) semisweet chocolate chips
• 4-1/2 teaspoons canola oil
• 40 large marshmallows
• 20 Popsicle sticks
• Toppings: assorted sprinkles, flaked coconut and ground walnuts
• 2 cups (12 ounces) semisweet chocolate chips
• 4-1/2 teaspoons canola oil
• 40 large marshmallows
• 20 Popsicle sticks
• Toppings: assorted sprinkles, flaked coconut and ground walnuts                        

 

Nutritional Facts

 

1 marshmallow pop (calculated without toppings) equals 131 calories, 6 g fat (3 g saturated fat), 0 cholesterol, 8 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.

 

 Diabetic Exchanges: 1 starch, 1 fat.

Directions

In a microwave, melt chocolate chips and oil. Stir until smooth.

Thread two marshmallows onto each wooden pop stick. Roll marshmallows in melted chocolate, turning to coat. Allow excess to drip off. Roll in toppings of your choice. Place on waxed paper-lined baking sheets. Chill until firm. Yield: 20 servings.

How-To: As your chocolate starts to cool, it may be easier to spoon it over the marshmallows. Spooning chocolate»

Coordinate these treats for any holiday party or get-together by changing the color of your sprinkles. Adding sprinkles»

 

 

 

 

 

 

Spanish Desserts!!

Maple Flan
Dedicated to: Gracie

INGREDIENTS

1 3/4 cups maple syrup, preferably grade A dark amber

3 large eggs, beaten

5 large egg yolks, beaten

2 1/2 cups half-and-half

1/2 teaspoon coarse salt

DIRECTIONS

Preheat oven to 325 degrees. Bring 1 cup maple syrup to a boil in a medium saucepan over medium heat. Boil, stirring occasionally, until reduced to 2/3 cup, about 10 minutes. Remove from heat and let cool just until foam subsides. Pour into an 8-inch round cake pan, tilting pan to evenly coat bottom and sides to rim. Place cake pan in center of a roasting pan.

Gently whisk together eggs, egg yolks, half-and-half, salt, and remaining 3/4 cup syrup in a bowl. Skim off and discard any foam from surface. Pour mixture through a fine-mesh sieve into cake pan. Pour enough scalding-hot water into roasting pan to come halfway up sides of cake pan.

Bake until flan is set along edges but still very wobbly in center, 50 to 60 minutes. (Flan will continue to set as it cools.) Carefully remove pan from hot-water bath and place on a wire rack; let cool completely. Cover and refrigerate until cold, at least 4 hours.

When ready to serve, run a thin-bladed knife between flan and sides of pan to loosen. Place a rimmed plate or platter upside down over pan, then hold onto pan and plate and quickly invert together. Carefully lift pan, tapping on bottom if necessary to release flan. Cut into wedges and serve immediately.

Churro!

dedicated to: Vivi

INGREDIENTS

1/2 cup (1 stick) unsalted butter

2 tablespoons granulated sugar

1/4 teaspoon coarse salt

1 cup all-purpose flour

3 large eggs

Vegetable oil, for frying

Confectioners' sugar, for dusting

Chocolate Dipping Sauce for Churros Chocolate Dipping Sauce for Churros, optional

DIRECTIONS

In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.

Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees.on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.

Roll churros in confectioners' sugar. Serve immediately with Chocolate Dipping Sauce.

Foods You'd Find At The Fair!

The website I'm using today is http://www.marthastewart.com/

Corn Dogs!

INGREDIENTS

2 2/3 cups yellow cornmeal

1 1/3 cups all-purpose flour, plus more for hot dogs

3 tablespoons sugar

2 teaspoons baking powder

Coarse salt and freshly ground pepper

4 large eggs, lightly beaten

1 1/2 cups whole milk

Vegetable or peanut oil, for frying (about 2 quarts)

12 hot dogs

DIRECTIONS

Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.

Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.

Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.

Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.

Candied Apples!

INGREDIENTS

Unsalted butter, for parchment paper

2 cups sugar

3/4 cup water

1/2 cup light corn syrup

1/2 teaspoon red food coloring, (optional)

6 medium apples, or 12 lady apples

DIRECTIONS

Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.

Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

Chili Fries!

INGREDIENTS

3 large russet potatoes, cut lengthwise into wedges

1 1/2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 can (14 1/2 ounces) diced tomatoes

1 can (14 1/2 ounces) pinto beans, drained and rinsed

1 packet taco seasoning

4 ounces cheddar cheese, grated

Sour cream (optional)

DIRECTIONS

Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.

Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.

Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

COOK'S NOTE

If you want to add meat, combine 1 pound cooked ground beef, 2/3 cup water, and a packet of taco seasoning (omitting packet of taco seasoning in the regular recipe) in a medium skillet; cook, stirring to break up meat, until liquid has thickened, 7 to 10 minutes; add to chili mixture.