RED, WHITE AND BLUE CAKE POPS
Use Styrofoam tucked into a basket as a base, and these patriotic treats can double as a colorful centerpiece at your Independence Day celebration.
Provided by By Arlene Cummings
Categories Dessert
Time 3h
Yield 40
Number Of Ingredients 8
Steps:
- Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
- With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
- When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
- Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
- When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.
Nutrition Facts : ServingSize 1 Serving
RED, WHITE, AND BLUEBERRY POPS
Got 30 minutes? Then you can make these quick patrioticly-hued, red, white, and blue pops, which are a perfect dessert for the Fourth of July. You can also make these a non-holiday cool treat using other berries or fruit in other colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 6 to 8
Number Of Ingredients 6
Steps:
- In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
- Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
- In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
Nutrition Facts : Calories 99 g, Fat 3 g, Fiber 2 g, Protein 1 g, SaturatedFat 2 g
RED, WHITE AND BLUE OREO COOKIE POPS
Nothing says "Happy 4th of July!" quite like an array of these glittering cookie pops. These finger-friendly treats are the triple threat: They take just minutes to make, don't require an oven and, perhaps best of all, can be made up to a day in advance. The setup couldn't be simpler: Combine your cookie flavor of choice with tangy cream cheese in a food processor, then roll the mixture into balls, skewer them with lollipop sticks, dunk them in candy melts and finish 'em off with a shower of sprinkles.
Provided by Kelly Senyei
Categories dessert
Time 35m
Yield 14 pops
Number Of Ingredients 7
Steps:
- Add the sandwich cookies to the bowl of a food processor and pulse just until roughly chopped. Add the cream cheese and continue pulsing until the mixture is smooth and there are no large visible pieces of cookie.
- Line a baking sheet with parchment. Using your hands, pinch off about 14 pieces of the mixture and roll them into 1-inch balls. Arrange the balls on the baking sheet then insert a lollipop stick into each and freeze them until hardened, about 20 minutes.
- Once the cookie pops have hardened, place the red candy melts in a small microwave-safe bowl with 2 teaspoons oil if desired (see Cook's Note). Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute. Dip one-third of the chilled cookie pops into the melted red candy melts, shaking off any excess, and then immediately top them with the corresponding red sprinkles.
- Return the cookie pops to the baking sheet (see Cook's Note) and repeat with the blue and white candy melts and the remaining chilled cookie pops.
- Refrigerate all of the cookie pops until their candy melt coating has fully hardened, an additional 5 minutes, then serve.
RED, WHITE AND BLUE FOURTH OF JULY POKE CAKE
Our Fourth of July cake screams red, white and wow! This tasty red white and blue poke cake can be made ahead of time and is perfectly on-theme for any Fourth of July festivity. The combination of fruity-infused delight and creamy white chocolate pudding mixture is so good, you'll want to lick the spoon. Complete this star-studded, Fourth of July poke cake with freshly sliced, beautiful strawberries and blueberries. With a cake that looks this good, the fireworks will not be the only thing on display!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool on cooling rack 20 minutes.
- With tines of fork, poke holes almost to bottom of warm cake about every 1/2 inch. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture evenly over top of cake. Refrigerate, loosely covered, at least 3 hours but no longer than 12 hours until serving time.
- In large bowl, beat pudding mix and milk with whisk until blended and smooth. Gently stir in whipped topping. Drop by spoonfuls over top of cake; carefully spread until even. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 24 g, TransFat 0 g
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RED, WHITE, AND BLUE CAKE POPS - CRAFT CREATE COOK
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Reviews 2Servings 1Cuisine DessertsEstimated Reading Time 4 mins
- The first thing you'll want to do is spray your baking pan with a non-stick cooking spray. Then prepare your cake mix as directed on the box and pour your batter into your baking pan. Bake as directed and let your cake cool.
- Scoop your cake out with a spoon and place into a large mixing bowl. Then mix in your can of chocolate frosting.
- Form your cake and frosting mix into small ping pong sized balls and place onto a sheet of parchment paper. Then freeze for about one hour.
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