I’m so bummed I haven’t been able to post much lately, but no doubt all I think about is recipes I can put up here, or cute ideas to share with you all! When I’m not busy with school, or work college stuff takes all my time.
Luckily a little guy named Nemo blew through my hometown on the East Coast leaving a pretty some pretty heavy snow on the ground! We haven’t had much snow this winter, so I’m not complaining, and when it snows all I have to do is admire its beauty because Heaven knows I would not go near that snow with a 10 foot pole.. its far too cold for me! Ahaha. Instead I’ll bake up a storm, sit by the fire, throw on my favorite show, and let it snow, let it snow, let it snow.
Although its freezing out, and there is snow coming down my mind is thinking about Spring, and all the pretty pastel colors, and cute holidays that come along with it. Although Valentine’s Day is not exactly in the Spring I consider it more of a Spring holiday, I mean its not really near the Thanksgiving/Christmas time, so yeah.. lets just call it a Spring Holiday! What I love about Valentine’s Day, and Easter, and Memorial Day is all the fun, and pretty colors that come along with these Holidays. And since pink is my favorite color of all time, always has been, always will be I’m pretty sure you can guess, which is my favorite.
If you said Valentine’s Day.. you’re right on the money my friend.
So for the past couple of week my mind has been set on this pretty holiday, and all the adorable things I could do to make it even cuter. Pinterest is super fab.. I rave about it all the time, and is a source I love getting inspiration from. I’ve seen cake pop rose bouquets floating around, and thought they were super fab, so I decided to put my own little twist on it. Today I decided to take my two favorite egg free cookie dough recipes (Sugar Cookie Dough & Chocolate Chip Cookie Dough) and make them into Valentine’s Day bouquets. Although I arranged mine in a bouquet these would also be cute to gift as individuals pops if you bagged them with a little bag, and tied a pretty ribbon on them! Whatever you decide to do I’m sure your valentines will love these delicious pops!
Making the Cookie Pops:
1. Make the Cookie Dough. (Recipes Below.)
Sugar Cookie Dough Recipe:
Recipe by The Novice Chef
Servings about 20
1 stick salted butter, softened
1 & 1/2 cups of yellow cake mix (I used Pillsbury Golden Butter Yellow Cake Mix)
1/2 cup granulated sugar
1/2 cup all purpose flour
2 tsp vanilla extract
1/3 cup rainbow jimmies
1. Mix all the above ingredients in an electric mixer. If the mix is a bit dry add milk by tsp until it forms a soft dough.
2. Form dough into about 3/4- 1 tbsp size balls and place a lollipop stick into each.
3. Place in freezer for 30 mins.
4. Dip in white chocolate.
Chocolate Chip Cookie Dough (Egg-less)
Recipe by Sally’s Baking Addiction (modified by Me.)
Servings about 20
1 stick salted butter, softened
1 & 1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup light brown sugar
2 tbsp milk
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup milk chocolate chips
1/4 cup semi sweet chips
1. Beat sugars and butter on high in an electric mixer until fluffy. Scrape sides with a rubber spatula.
2. Mix in milk and vanilla.
3. Slowly beat in flour & salt until a dough forms. Stir in chocolate chips.
4. Form into 3/4 tbsp- 1 tbsp sized balls, and stick a lollipop stick in each.
5. Place in freezer for about 30 mins.
6. Dip in melted semi sweet chocolate chips.
2. Shape cookie dough into 1 inch balls, and insert white Wilton lollipop sticks (you can use whichever length you prefer), and place balls on wax paper on a plate.
3. Place plate in freezer for about 30 minutes.
4. After taking the balls out you can choose to shape the balls into triangles (strawberry shape), or leaving them in balls. (I chose to do both in order to make my bouquet have more variety!)
5. Set cookie dough back in the freezer for 30 mins. (The more time in the freezer the easier it’ll be to dip in chocolate because the dough won’t melt in the chocolate if it is frozen.).
6. Melt Chocolate by using a double boiler.
To melt Semi Sweet Chocolate: Place 1 bag of semi sweet chocolate chips in boiler with 3 tablespoons of vegetable shortening, stir with a rubber spatula until melted. Take off heat and dip cookie dough. (Tap excess chocolate off the pops so that it doesn’t drip down and make them look messy.)
To melt White Chocolate: Put a full bag of Wilton’s White Chocolate Melts with 2 tablespoons of vegetable shortening in double broiler and stir until melted. Take off heat and dip cookie dough. (Tap excess chocolate off the pops so that it doesn’t drip down and make them look messy.)
7. Place cookie dough pop stick down into the styrofoam to let the chocolate set up. Once you’ve filled up the entire styrofoam tray place it in freezer to let chocolate completely set.
8. Once the first coat has set you can continue to melt different colors to drizzle over the pops, or dip the ones shaped like strawberries in. Also have sprinkles ready to go to sprinkle as you go along. (After each new chocolate coat, or drizzle place in the freezer allow chocolate to set.)
9. If you made the strawberries you’ll need to make a batch of frosting tinted leaf green. You want the consistency to be thicker so it’ll set well on the pop. Use tip #67 (Wilton) and create small leaves around the popsicle stick where it meets the chocolate pop.
For the buttercream:
Recipe by Me (Brooke B.)
1/4 cup vegetable shortening
2 cups powdered sugar
1 tsp vanilla extract
1/8 butter extract
1 tbsp milk ( I used fat free )
Mix all together with green food coloring in an electric mixer. Place into piping bag, and pipe.