Lollipop Pots Recipes

SIMPLE CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

OLD-FASHIONED LOLLIPOPS

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

LOLLIPOPS

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

LOLLIPOP FLOWER POTS

Steps:

• Preheat oven to 350°F.
• Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
• Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
• Place 1 caramel in center of each muffin cup.
• Bake 10 to 11 minutes or until edges are lightly browned.
• Cool cookies in pan on wire racks.
• Remove to wire racks; cool completely.
• Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
• Flatten gummy fruit slices slightly; press into leaf shapes.
• Push each lollipop stick through 1 or 2 leaves as desired.
• Push 1 lollipop with leaves into each cookie cup.

LOLLIPOP COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
• On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
• Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

PSYCHEDELIC LOLLIPOPS

Steps:

• On a silpat or parchment lined baking tray, lay out lollipop sticks in rows, leaving 2 inches of space between them for fun free-form lollipops.
• Combine the sugar, corn syrup, and water in a clean, dry, small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Set up an ice bath in a sink.
• When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot of syrup from the ice bath and stir in 1/2 teaspoon orange extract. Divide the sugar mixture between 2 heat-safe measuring cups. Color 1 measuring cup with yellow food coloring and the other with blue food coloring, stirring very gently with a wooden skewer so that the color is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.
• Pour or carefully spoon a little of the syrup around each lollipop stick, creating freeform designs covering at least a 1/4-inch of the end of each lollipop stick. Then add blue coloring to the yellow measuring cup to make green and add red food coloring to the blue measuring cup to make purple, and pour more syrup onto the pops.
• Re-warm the syrups in the microwave a few seconds at a time if they are cooling too much and setting up. Cool the lollipops for at least 20 minutes, until hard. Lift off the pan and store in an airtight container for up to 1 week, or 2 to 3 days if the weather is very humid.
• Notes about the recipe: Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant ? so that's why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago's most elegant diners licking lollipops like kids ? and taking a last few minutes to enjoy the evening.
• Using a very long stick makes these lollipops look and feel more fancy. The flower petals are also very pretty, but optional. If you plan to make these without lollipop molds, just arrange the sticks and petals on the cookie sheet. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.

LAMB LOLLIPOPS

Steps:

• Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

LAMB LOLLIPOPS WITH GREEN GODDESS MINT DIPPING SAUCE AND ROASTED POTATOES

Steps:

• In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture. Cover and let marinate, refrigerated, overnight.
• Preheat oven to 400 degrees. Oil a large rimmed baking sheet; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking dish. Add rosemary and drizzle with remaining olive oil.
• Transfer to oven and roast 15 to 20 minutes. Turn potatoes by shaking sheet and continue roasting, 15 to 20 minutes more, until golden brown.
• Meanwhile, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

LOLLIPOP COOKIE BOUQUETS

Steps:

• For the cookies, cream shortening and sugar in a bowl. Beat in egg, milk and vanilla. Combine flour, baking powder and salt; add to the creamed mixture and mix well., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut out 16 shapes with cookie cutters dipped in flour (six flowers, six hearts, two baseball players or gingerbread men and two 2-1/4-in. rounds for the baseball). Place the cardboard templates for the baseball cap and glove onto the dough and cut around them with a sharp knife, making two caps and two gloves., Place five cookies each on two ungreased baking sheets. Place a wooden stick on top of each cookie, leaving 3 in. extending for the handle. Top each cookie with the same-shaped cutout. Press edges gently to seal cookies together., Bake at 375° for 8-10 minutes or until cookies are golden brown. Cool on wire racks, propping up each stick so that is parallel to the rack., For the frosting, cream butter and confectioners' sugar in a bowl. Beat in the milk and vanilla until smooth. Place 1/4 cup of frosting each into four small bowls. With paste food coloring, tint one bowl yellow, one pink and one blue; leave one white. Place 1 tablespoon of frosting each into four custard cups. Tint one cup dark brown, one red, one light brown and one green., For mother's lollipop bouquet, use yellow, pink and blue frosting to frost the heart and flower cookies. Insert round tip into a pastry or plastic bag; fill the bag with green frosting. Outline flower cookies and add dots in center. , Add "Mom" to one heart cookie. Insert star tip into a pastry or plastic bag; fill bag with white frosting. Pipe a star-shaped outline onto heart cookies. Place cookies on waxed paper to harden., Cut a piece of florist foam the size of the wicker basket. Push foam into basket to fit tightly. Insert flower and heart lollipops into foam. Arrange Easter grass over foam., For father's lollipop bouquet, frost the baseball, baseball cap (excluding the brim) and the player's uniform white. Insert round tip into a pastry or plastic bag; fill bag with red frosting. Pipe lines on the cap and outline the player's uniform; add "#1 Dad" on uniform. Pipe a smile on the player's face, strips on the player's pants and stick marks on the baseball. Frost the brim of the baseball cap red and the baseball glove light brown. Insert round tip into a pastry or plastic bag; fill the bag with dark brown frosting. Pipe stitch marks on the glove. Outline the glove and pipe eyes and hair on the player., Cut a pieces of florist's foam to fit inside the coffee mug. Push the foam into the mug to fit tightly. Sprinkle graham cracker crumbs over the foam. Insert baseball player, cap, glove and baseball cookie lollipops into foam. Tuck the blue tissue paper around the cookies.