A simple recipe to make Chocolate Lollipops

When we heard about the chocolate lollipops that Karyn, the Pint Sized Baker was creating, we knew we had to check them out. Chocolate is our passion, and who doesn't love a lollipop. What we saw blew us away! And when she agreed to share her recipe with us, we were so excited to share it with you... and we couldn't believe how super-simple making chocolate lollipops could be. Guess who will be bringing them as treats ... well... everywhere?!  Teacher gifts? Check! Sick friend? Check! Party favor? Check. And it will be our secret how easy they are to make!

Hi - I'm Karyn, the Pint Sized Baker. I've been baking and cake poppin' for over a year and I can't get enough of it.   I have a bunch of ideas on my blog, PintSizedBaker.blogspot.com , more pictures on my FaceBook page and a few videos on my YouTube channel.

Kim, from KC Bakes, already shared a tutorial with you about how to make cake pops. When you are ready, I have tutorials on my blog about taking those Cake Pops to the next level by adding candies and decoration to really make each one special and unique for any occasion.

However, if cake pops really aren't your thing, there are so many other treats that you can make on a stick! On my blog, I show you how to make brownies on a stick, chocolate wontons on a stick, and easy lollipops with candy melts and candy or dried fruit. They can be so much fun to make with your favorite sweets. I'm going to share my lollipop recipe with you now, and it's so simple.

Here's what you'll need:

• melted Candy Coating (any color or flavor)
• lollipop sticks
• dried fruit, candy, nuts - basically anything that tastes good coated in chocolate
• wax paper lined cookie sheet

Here is what I used:

• Dried Kiwi
• Dried Pineapple
• Dried Mango
• Dried Papaya
• Almonds
• Gummi Bears, Sour Patch Kids, and Nerds
• Chocolate and White Candy Coating

And, here's what you do:

• Pour a small amount of melted chocolate on to the wax paper. Not too much, just enough for a 2-inch circle.
• Roll 1-inch of the lollipop stick in the chocolate coating and then let lay flat.
• Add toppings before it hardens.

I also swirled some white and chocolate for some extra fun!

Enjoy! Have a Scrumptious Day!

Cake Pops - how to make the best ever!

Our entire family loves cake pops, and Chloe loves to make them for her friends. She's made them for parties, teachers, friends, and classes at school for years. Most of her friends are now baking cake pops themselves, which means she's also a great teacher! But for this tutorial, we turned to our friend Kim of KC Bakes. We are honored to have her share her tips and awesome photos with us for a set-by-step cake pop tutorial. And we are delighted that we can help you get started with a hobby, a fun day in the kitchen, or turn your baking into a profit-making venture this summer!  And we also have more sweets on a stick with a recipe for a super-simple chocolate lollipop... Hi everyone, I’m Kim, founder of KC Bakes. A few years ago, I wanted to order a cool custom cake for my husband’s birthday. But after calling around to a few bakeries, I couldn’t afford the high bakery prices for all of that fancy fondant work. One of my favorite shows is Project Runway, so in a true Tim Gunn “make it work” moment, I Googled how to make fondant, baked hubby a really cool cake and started off on an accidental baking journey. Then when cake pops popped onto the baking scene, I had to try those too! In this tutorial, I’ll share my tips and tricks for basic cake pops. They’re easy to do, and really fun to make with a group of friends.

Ingredients • Baked cake, fully cooled • Cake frosting • Two bags of white candy melts • One bag of red candy melts

Supplies • Cake Pop Sticks • 1.5” cookie scoop (like this) • KC Bakes Cake Pop Stand (or Styrofoam) • Ziploc sandwich bag

Cut your cooled cake into smaller pieces.

For best results, hand-crumble the entire cake. Some bakers like to use a food processor to crumb the cake. While it’s definitely quicker, I’ve found that process limits the amount of cake pops that you can get in one batch. The problem is that it makes the cake crumbs too fine, and when you mix in the frosting, the fine crumbs get absorbed into the frosting, rather than binding together. Your crumbs should look like this…

Mix in about 1/3 of the can of frosting, and remember these three words: less is more. You can always add more frosting later, but if you add too much up front, you’ll not be able to correct it.

A good way to test if your cake mix is moist enough is if it holds its shape when you squeeze it in your hand. Try rolling it into a ball – if it stays together, you are good to go. If it starts to fall apart, mix a little more frosting into the cake mix.

Pack the cookie scoop full with the cake mix – similar to how you pack brown sugar into a measuring spoon, smush it in there nice and tight. Using a cookie scoop is a very effective way to get your cake balls to be consistently all the same size.

I like to scrape the scooper against the side of the bowl to make sure it’s fully packed. After ejecting the cake ball, you’ll see it’s a little rough-looking. Squeeze it a few times in your hand, then roll it into a smooth ball.

A standard 13”x9” boxed cake will yield about 36-40 cake balls. If the cake is overcooked, the edges can get too hard, and it will limit the amount of fluffy cake to turn into pops.

Divide your cake balls onto smaller plates and place them into the refrigerator for about 10 minutes or so, just enough to chill them. I leave them in there until I’m done melting the candy melts in the next step, and that timeframe works great. If they are left in there for too long, the cake balls tend to split when the stick is inserted.  Having the cake balls divided onto smaller plates will help you in the dipping process. If you bring all of the cake balls out of the fridge at the same time, they will soften up as they rise to room temperature, and likely fall off of the stick when dipped. Place your candy melts into a microwave-safe bowl and melt according to the package directions.

It’s very important not to overheat your candy melts. The ideal consistency should flow smoothly off of a spoon. If it drops off thick or in clumps, it’s likely been overheated. In this case, try mixing in some cooking oil – again, less is more – add it in little by little, until you reach a good consistency.

Bring a plate of cake balls out of the fridge. Dip the tip of the lollipop sticks into the melted candy, and insert them into the cake balls. Return that plate to the fridge, and repeat until all of the cake balls are finished.

Bring your first plate back out from the fridge. Holding the pop straight up and down, submerge it into the candy melts.

Lightly tap the stick against the bowl to remove all of the excess chocolate.

Place the cake pop into your KC Bakes stand (or Styrofoam) to allow the pop to dry.

Melt a small amount of candy melts for your drizzle.

For an easy and mess-free way to fill your Ziploc bag, line a small cup with the bag. Pour in the melted candy, get most of the air out of the bag, and seal the zipper.

The temperature of your candy melts is important during this step. If it’s too hot, it will cause your cake pops to split open. Allow it to cool slightly, until its lukewarm.

Snip a very small tip off of the corner of the bag, and drizzle the melted candy in a zig-zag pattern across the pops.

Ta daaaaaa. Cake pops!

If you’re feeling adventurous, we have a variety of tutorials on our website to teach you other decorating techniques such as side drizzle pops and cupcake pops:

Enjoy!

@popcosmo on Instagram

A Taste of Summer: Blueberry Cake

Blueberry cake recipe from Kayla, PopCosmo’s Teen Chef: Every summer around summer solstice, my family and I go berry picking. It really makes me appreciate where food comes from, and it makes whatever I cook that much more special. This year, we picked 18 pounds of berries, so I decided to make this delicious blueberry cake, a breakfast treat bursting with fresh blueberries to celebrate the start of summer. It has three layers: a moist, light cake, a layer of sweet blueberries, and a crumbly topping. Well, it started out with three layers. I found that mine marbled together when the cake rose, but it made everything taste even better. Each bite had a little bit of everything, and the flavors complemented each other perfectly. If you are concerned about keeping the layers separate, let the cake cook part of the way before adding the blueberries and crumble topping. Whether you want to call this blueberry cake a coffee cake or crumb cake, either way, it will taste fantastic! I have found that most of my favorite cakes have a liquid component that is thicker than just milk or water, like cream cheese or, in this case, sour cream. It adds texture and moisture in addition to a slight tang, so it really is a great ingredient.

Whenever I use add-ins like fruit, chocolate chips, or nuts, I like to toss them in flour or cornstarch. It coats whatever I mix in and prevents them from sinking too much. In this recipe, the blueberries would sink to the bottom of the cake instead of marbling throughout. The juices would also burst out of the berries while the cake bakes and turn the whole thing purple. I don't want all the berries at the bottom or a purple cake, so I make sure to toss it in some flour. In this recipe specifically, I use the flour mixture that I mix into the cake.

As for the streusel, I wanted it to have a slight cinnamon flavor, but not so much that it would overpower the berries or the cake. I add just enough to give the cake some warmth without being a primary flavor. After mixing the streusel together, I keep it chilled so that it crumbles more easily. When I break it into chunks, I try to keep them small so that I don't have lumps of streusel on top. It does melt together a bit so it's not a huge deal, but its so easy to do that I make the lumps small anyway.

I love this blueberry cake recipe because it is a great breakfast, snack, or dessert. It is so fresh, and it captures all the great flavors of summer.

Blueberry Cake, makes a 9" square, about 16 bars, adapted from Tish Boyle

3 Cups Flour 1 1/4 Cups Sugar 1/3 Cup Dark Brown Sugar 1 tsp Cinnamon 1/4 + 1/8 tsp Salt 7 T Butter, Melted 10 T Butter, Softened 1 1/4 tsp Baking Powder 1/4 tsp Baking Soda 1 3/4 Cups Fresh Blueberries 1 Cup Sour Cream 1 1/2 tsp Vanilla 2 Eggs

Combine 1 1/2 cups flour, 1/4 tsp sugar, brown sugar, cinnamon, and 1/8 tsp salt. Add the melted butter and stir until crumbly.

Heat the oven to 350F and line a 9" square pan with parchment; grease.

Whisk the remaining flour, baking powder, baking soda and salt together. Toss the blueberries with 2T of the mixture. Combine the sour cream and vanilla. Beat the butter and remaining sugar together until fluffy. Beat in the eggs. Add the flour in three additions, alternating with the sour cream in two additions.

Scrape the batter into the prepared pan. Spread the blueberries on top, sprinkle with the crumb topping, and bake for 45 minutes or until cooked through. Alternately, spread the batter into the prepared pan, bake for 10 minutes, top with the blueberries and crumb topping, and bake for 35 minutes or until cooked through.

Enjoy!

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Simple Recipe for Creme Brulee? Yep!

Recipe from Kayla, PopCosmo’s Teen Chef: Creme Brûlée is my dad's absolute favorite dessert, so I like to make it for him for Father's Day. For anyone who has never tried it, it is a creamy vanilla custard baked in individual ramekins and topped with crunchy caramelized sugar. Ideally, the texture of the custard is somewhat gelatinous and springy (but not as firm as jello) and is topped with a thin, crispy sugar shell. To achieve this caramel layer, most restaurants use a kitchen torch, but most people don't have one. I found that placing them on a rack as close to a broiler as possible caramelizes the sugar without ruining the dish. I also use coarse, dark turbinado sugar instead of regular sugar to speed up the process. As for the custard, the recipe calls for vanilla extract, but you can use the seeds from half of a vanilla bean to make it even more special. I like this recipe specifically because it only makes two. However, if you need to make more, simply double, triple, or quadruple the recipe. This dessert is elegant and surprisingly simple; it is sure to be amazing!

Creme Brûlée Makes 2, Recipe Adapted from Cook's Illustrated

1 Cup Cream 2 T Sugar Pinch Salt 3 Egg Yolks 1/2 tsp Vanilla 1 T Turbinado Sugar Berries, Whipped Cream, etc. for Garnish, Optional

Heat oven to 300 degrees F and adjust rack to lower-middle position. Place a towel in a deep baking dish and put two ramekins on top.

Combine 1/2 cup cream, sugar, and salt in a small saucepan. Bring to a boil over medium-low heat, stirring often. Stir in the remaining cream once cooled slightly. Combine the egg yolks, vanilla, and 1/4 cup cream mixture. Whisk in the remaining cream.

Strain the custard into the ramekins to remove any bits of cooked egg. Pour enough hot water into the pan to come two-thirds of the way up the ramekins.

Bake for 30-40 minutes or until barely set in the center. Cool to room temperature, then cover with plastic and chill for at least four hours or until cold.

Wipe off any condensation and sprinkle with the turbinado sugar. Brown with a kitchen torch or broiler until caramelized, then top with berries, whipped cream, etc. if desired.

Serve!

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!

Recipes for Zucchini Ricotta Crostada

When Zucchini starts growing, everyone is looking for exciting new recipes for zucchini and our Teen Chef, Kayla has a wonderful recipe to share, a Zucchini Ricotta Crostada Recipe: This is the perfect appetizer for your Memorial Day celebration!? A crostada is basically a free-form pie, and this one can be served hot or cold.? It is full of fresh, bright flavors and a variety of textures. There is the crisp, flaky crust, the creamy ricotta cheese, and the succulent zucchini. ? You can add some more spices or herbs to the ricotta if you want to boost the flavor, but it tastes delicious as is! I use sour cream in the crust to keep it moist and slightly tangy. This recipe is simple, rustic, and delicious!

Zucchini Ricotta Crostada, Recipe Adapted from Smitten Kitchen

1 1/4 Cups Flour

3/4 tsp Salt

1 Stick Butter, chilled

1/4 Cup Sour Cream

2 tsp Lemon Juice

1 lb Zucchini, sliced in 1/4" thick rounds

1 T + 1 tsp Olive Oil

1 Clove Garlic, minced

1/2 Cup Ricotta

1/2 Cup Grated Parmesan

1/4 Cup Shredded Mozzarella

1 Egg Yolk

• Combine the flour and 1/4 tsp salt in the bowl of a food processor. Pulse in the butter. Combine the sour cream, lemon juice, and 1/4 cup cold water. Add to the dough and chill for an hour.
• Spread the zucchini on a few layers of paper towels. Sprinkle with the remaining salt and let sit for 30 minutes, blotting occasionally.
• Combine the oil and garlic. Combine the ricotta, parmesan, mozzarella, and 1 tsp garlic oil.
• Heat oven to 400F. Line a cookie tray with parchment.
• Roll the dough to a 12" round. Transfer to the parchment. Spread the cheese mixture over the dough, leavening a 2" border. Shingle the zucchini on top of the cheese and drizzle with the remaining garlic oil. Fold the edges of the dough over to cover part of the zucchini.
• Combine the egg yolk with 1 tsp water. Brush over the edges of the crust and bake for 30-40 minutes or until the crust is golden and the zucchini is wilted.

For more delicious recipes by our Teen Chef, Kayla, check out her blog,? The Nerdy Chef!

Sticky Buns Recipe

Recipe from Kayla, PopCosmo’s Teen Chef: This Sticky Buns Recipe will make your house smell SO good. Waves of fragrant cinnamon, sweet caramel, and toasty pecans fill the kitchen, and the scent makes this delectable breakfast taste even better! First of all, it's important to distinguish between cinnamon buns and sticky buns. Sure, cinnamon buns are delicious, but this sticky buns recipe is so much better when you bake them in gooey caramel and drown them in liquid pecan praline. I make them in individual muffin cups instead of cramming the buns into one tin because each one has some crunchiness, and you don't have to worry about unrolling them when you pull them apart. These are perfect for Mother's Day brunch because you don't have to get up really early in the morning to cook an elaborate breakfast; you can do everything the night before, stick them in the refrigerator after the second rise, and bake them in the morning. It'll be one of the best Mother's Day presents your mom will ever get!

Sticky Buns Makes 12, recipe adapted from Cook's Illustrated

3 Eggs 3/4 Cup Buttermilk 1/4 Cup Sugar 1 1/4 tsp + Pinch Salt 2 1/4 tsp Yeast 4 1/4 Cups Flour 6 T Butter, melted but cool 9 T Butter 3 T Butter, melted 2 tsp Cinnamon 1/2 tsp Nutmeg 1 3/4 Cups Light Brown Sugar 6 T Corn Syrup 2 T Heavy Cream 1 tsp Vanilla 3/4 Cup Chopped Pecans, toasted In the bowl of a stand mixer fitted with a paddle attachment, whisk eggs to combine. Add buttermilk. Whisk in sugar, salt, and yeast. Add two cups of flour and 6 T melted butter. Beat until just combined, then add in remaining flour. Knead with dough hook for five minutes. Knead by hand for one minute.

Transfer the dough to a large, greased bowl. Cover tightly with plastic wrap and let rise in a warm, draft-free area for 2-3 hours.

Meanwhile, combine 6 T butter, 3/4 cup brown sugar, 3 T corn syrup, heavy cream, and a pinch of salt in a small saucepan over medium heat. Cook until bubbling, then pour into a greased muffin tin.

Combine 3/4 cup brown sugar, cinnamon, and nutmeg. Roll the dough into a 16"x12" rectangle. Brush the dough with the 3 T melted butter and sprinkle with the cinnamon sugar. Roll into a cylinder and cut into 12 buns.

Place the buns into the cups. Wrap tightly with plastic wrap and let rise in a warm, draft-free area for 2-3 hours.

Heat oven to 350F and adjust the oven rack to lower-middle position. Bake the buns for 15 minutes or until lightly browned.

Meanwhile, coarsely chop the pecans. Combine 3 T butter, 1/4 cup brown sugar, 3 T corn syrup, and a pinch of salt in a medium skillet. Cook until bubbling and butter is melted. Turn off heat and stir in vanilla and pecans.

When the buns are finished cooking, invert onto a rimmed cookie tray. Place a spoonful of pecan topping onto each bun, and serve!

For more delicious recipes by our Teen Chef, Kayla, check out her blog, The Nerdy Chef!