Dreidel Pops Recipe By Tasty Recipes

MARSHMALLOW DREIDELS

Steps:

• Cut the uncoated part of the biscuit sticks off and discard. Insert the cut-end of the biscuit sticks into the marshmallows, making sure the sticks go almost to the top of the marshmallows. Arrange the marshmallows on to a baking sheet lined with parchment.
• Put the white candy melts in a small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute. Spread a small amount on the flat bottom of a kiss-shaped chocolate candy and attach to the top of a marshmallow. Hold for 10 seconds to help adhere. Repeat with the remaining marshmallows and kiss-shaped chocolate candies. Reserve the remaining melted white candy melts for later.
• Cover the marshmallows loosely with plastic wrap and freeze for 1 hour. After 1 hour, put the blue candy melts into a second small microwave-safe bowl. Microwave for 15 second intervals, stirring, until completely melted, about 1 minute.
• Remove the marshmallows from the freezer. Working over a large baking sheet (this will make clean up easier) use the biscuit stick as a handle and carefully dip a marshmallow into the blue candy melt mixture until completely coated, lightly shaking away any excess coating. Sprinkle the outside with a generous amount of sanding sugar. Place the coated marshmallow back onto the baking sheet and repeat with the remaining marshmallows. Refrigerate for at least 30 minutes so that the coating completely sets.
• Once the marshmallows are completely set, re-melt the white candy melts in the microwave then spoon into a small resealable plastic bag. Cut a very small opening in the corner of the bag and pipe Hebrew letters onto 1 to 3 sides of each dreidel. Refrigerate for until the lettering sets, about 15 minutes.

EASY DREIDEL POPS RECIPE

Steps:

• Spear each marshmallow with a pretzel stick.
• On a hot skillet, melt the bottoms of the chocolate kisses for a few seconds. Stick the melted part to the marshmallow top. Let them set for a few minutes until hard.
• Melt the white chocolate in the microwave for 1 minute, stirring every 20 seconds until the chocolate is smooth. Add the blue food coloring, then mix thoroughly.
• With a spoon, smear the chocolate thickly over the marshmallow sides. Smooth the sides down with the back of the spoon, wiping away excess.
• Place each on wax paper to set. With an icing tube or piping bag, decorate them with the Hebrew letters נ ,ג ,ה ,ש.
• Serve, and enjoy!

SLICE-AND-BAKE DREIDEL COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined.
• Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes.
• Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don't fall over. Transfer the stacks to a plate and freeze for 10 minutes.
• Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies.
• Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough. Freeze until all the pieces stick together and the dough is very firm, about 5 minutes.
• Remove the stack from the freezer and press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 5 minutes.
• Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough.
• Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment.
• Transfer the frozen dough log to a cutting board and use a sharp knife to slice it 1/4 inch thick. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.
• Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate.
• Pipe one of the following letters from the Hebrew alphabet on the dreidels: נ‎ (nun), ג‎ (gimel), ה‎ (hei) and ש‎ (shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes.

SNOW WHITE POISON CANDY APPLES RECIPE BY TASTY

Steps:

• Insert a lollipop stick into the stem end of each apple.
• Line a baking sheet with parchment paper or wax paper.
• Add the sugar, water, and corn syrup to a medium saucepan fitted with a candy thermometer. Bring to a boil over medium heat, then cook until the temperature reaches 300°F (150°C), about 5 minutes. Remove the pot from the heat and stir in the red food coloring.
• Dip the apples in the syrup to coat entirely, then set on the prepared baking sheet. Let cool until the candy hardens, about 5 minutes.
• Add the green candy melts to a medium microwave-safe bowl. Microwave on low power in 20-second intervals, stirring between, until melted. Stir in the canola oil until smooth. Let cool slightly, then transfer to a squeeze bottle. Let cool for 5 minutes more, or until the candy sets quickly when squeezed out of the bottle.
• Use the melted candy to draw eyes and a mouth on each apple, then outline the rest of the apple above the very bottom and fill in the space outside the eyes and mouth.
• Let set for 10-15 minutes, until completely hardened.
• Enjoy!

HANUKKAH DREIDEL CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, the baking powder, salt and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.
• In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.
• Cover large flat tray or piece of cardboard (20x12 inches) with plastic wrap or aluminum foil. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting, if desired. Arrange cake pieces to form dreidel as shown in diagram.
• Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.
• Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.

CHOCOLATE-STUFFED DREIDEL COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, at least 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. dreidel cutter. Place half the cutouts 1 in. apart on ungreased baking sheets; top with candy bar pieces. Top with remaining cutouts, pinching edges to seal., Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks; cool completely., Tint 2/3 cup frosting light blue. Spread remaining white frosting over cookies. Pipe 1 Hebrew letter on each cookie.

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!

EDIBLE CHOCOLATE MARSHMALLOW DREIDELS

Steps:

• Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
• Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
• Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.