Black Cat Cookie Pops Recipes

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BLACK CAT COOKIES



Black Cat Cookies image

Our children look forward to helping me bake these cute cat cookies each year. They've become experts at making the faces with candy corn and Red Hots. -Kathy Stock, Levasy, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
24 wooden craft or Popsicle sticks
48 candy corn candies
24 Red Hot candies

Steps:

  • In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the creamed mixture. Roll dough into 1-1/2-in. balls. Place 3 in. apart on lightly greased baking sheets., Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cookie to form ears. For whiskers, press a fork twice into each cookie. Bake at 350° for 10-12 minutes or until cookies are set. Remove from the oven; immediately press on candy corn for eyes and Red Hots for noses. Remove to wire racks to cool.

Nutrition Facts : Calories 430 calories, Fat 17g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 334mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

BLACK CAT COOKIE POPS



Black Cat Cookie Pops image

These black cat pops won't bring you bad luck! Gold Medal® flour and Dutch cocoa cookies decorated with Betty Crocker® Brownie Toppers® chocolate topping make for an easy Halloween dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 18

Number Of Ingredients 14

1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup unsweetened Dutch processed baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
18 paper lollipop sticks
1 pouch (7 oz) Betty Crocker™ Brownie Toppers® chocolate topping
9 chocolate-covered peppermint patties, unwrapped, cut into quarters
36 pieces candy corn
18 brown candy-coated chocolate candies
Black string licorice, cut into 1-inch pieces

Steps:

  • In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, cocoa, baking powder and salt until blended. On lightly floured surface, shape dough into 6x21/2-inch roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Unwrap dough; cut into 1/4-inch slices. On cookie sheet, place cookies about 1 inch apart. Carefully insert lollipop stick into bottom of each cookie.
  • Bake 12 to 15 minutes or until set. Cool 10 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • Using chocolate topping, attach peppermint patty pieces for ears, candy corn for eyes, chocolate candies for nose and licorice pieces for whiskers on each cookie.

Nutrition Facts : Calories 338, Carbohydrate 53 g, Fat 2 1/2, Fiber 1 1/2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 222 mg

HALLOWEEN CAT CAKE POPS



Halloween Cat Cake Pops image

Enjoy these creative vanilla cake pops on the occasion of Halloween - a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 28

Number Of Ingredients 13

1 box (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Creamy Deluxe™ vanilla ready-to-spread frosting (from 1-lb container)
1/3 cup orange candy sprinkles
Black food decorating pen
56 sliced almonds (1/8 cup)
14 strands rice stick noodles
2 bags (10 oz each) black candy melts or coating wafers
1/2 teaspoon black candy coating
2 tablespoons canola oil
28 paper lollipop sticks
1 large block white plastic foam
56 pieces candy corn (2/3 cup)

Steps:

  • Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely in pan on cooling rack, about 1 hour.
  • Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and candy sprinkles; mix well. Shape into 1 1/2-inch balls. Place on cookie sheet. Freeze until firm. Keep refrigerated.
  • Using black decorating pen, draw eye pupils onto almonds. Let stand until set. Break rice stick noodles into 1 1/2-inch pieces; set aside.
  • In medium microwavable bowl, microwave candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Stir in 1/2 teaspoon candy coating. Stir in oil. 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 cake ball into melted candy to cover; tap off any excess. (Reheat candy in microwave or add oil if too thick to coat.) Poke opposite end of stick into foam block.
  • Immediately attach 2 pieces candy corn on top of each cake pop for ears; add almonds for eyes and insert rice stick noodles for whiskers. Let stand until set. Repeat with remaining cake balls.

Nutrition Facts : Calories 267, Carbohydrate 36 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 128 mg

BLACK CAT RICE CEREAL TREAT POPS



Black Cat Rice Cereal Treat Pops image

Cocoa rice cereal bars get transformed into black cat shaped pops - an easy dessert treat for your Halloween celebrations.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 8

Number Of Ingredients 7

27 Oreo chocolate creme sandwich cookies
3 cups cocoa-flavored rice cereal
3 tablespoons butter
1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
8 craft sticks (flat wooden sticks with round ends)
1 pouch (7 oz) Betty Crocker™ Decorating Cookie Icing black icing
Black string licorice, cut into 48 (1-inch) pieces

Steps:

  • Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place cookies. Cover; process until consistency of fine crumbs. In large bowl, mix cookie crumbs and cereal.
  • In 2-quart saucepan, melt butter over medium heat. Add marshmallows. Cook 3 minutes, stirring constantly, until smooth. Add cereal mixture; stir until blended. Quickly spoon mixture into pan and press evenly. Cool 30 minutes.
  • Use foil to lift from pan. Cut with 4 1/4-inch cat-shaped cookie cutter. Insert craft stick halfway into center of each pop. Cool until firm.
  • Outline cats with black icing. Add 6 licorice pieces to each cat for whiskers. Let stand until set.

Nutrition Facts : Calories 510, Carbohydrate 93 g, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg

BLACK CAT POPS



Black Cat Pops image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 12 pops

Number Of Ingredients 8

8 ounces (about 24) dried Mission figs, stemmed and coarsely chopped
1 tablespoon creamy unsalted almond butter
1 tablespoon water
1/2 cup dark (53% cacao) chocolate chips
1 teaspoon coconut or grapeseed oil, plus 1/2 teaspoon
2 ounces white chocolate, chopped
Orange food coloring
One 4-inch piece of strawberry or raspberry fruit leather

Steps:

  • Line a small baking sheet with parchment paper or a silicone mat. Set aside.
  • In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
  • Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
  • Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
  • Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
  • Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.

Nutrition Facts : Calories 87 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 7 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 1 grams, Sugar 10 grams

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