Cookies And Cream Sports Ball Cake Pops Recipes

COOKIES AND CREAM SPORTS BALL CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In medium bowl, mix flour, baking soda, baking powder and salt; set aside.
• In large bowl, beat granulated sugar and 1/4 butter with electric mixer on medium speed about 2 minutes or until light and fluffy, scraping bowl occasionally. Beat in sour cream. Beat in egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, and milk, about 1/2 at a time, beating just until blended. Pour into pan.
• Bake 33 to 38 minutes or until top springs back when touched lightly in center. Cool 15 minutes.
• Meanwhile, in medium bowl, mix powdered sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Crumble warm cake into medium bowl. Stir powdered sugar mixture into crumbled cake until well blended. Stir in crushed cookies. Cover; refrigerate 1 to 2 hours or until firm enough to shape. Roll cake mixture into 28 (1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave 12 oz of the candy melts as directed on package until melted. Coating must be at least 3 inches deep; add more candy melts as necessary to reach and/or maintain 3-inch depth. Remove several cake balls from freezer at a time. To make each cake pop, dip tip of lollipop stick 1/2 inch into melted candy and insert 1 inch into cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. With icing writer, decorate cake pops to resemble desired sports balls. Let stand until set.

NO-BAKE CHOCOLATE COOKIE POPS

Steps:

• Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
• Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
• Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.

RASPBERRY-CHOCOLATE CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
• Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
• In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
• Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

TWO-INGREDIENT COOKIES AND CREAM ICE POPS

Steps:

• Divide the crushed cookies evenly among 10 ice-pop molds. Pour the cream over the cookie chunks until each mold is filled. Freeze until solid, about 4 hours.

EASY CAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 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 cake completely, at least 1 hour.
• Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
• Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

COOKIES N CREAM CAKE POPS RECIPE - (4.6/5)

Steps:

• FILLING: Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, the egg whites and oil. Prepare as per package directions. Fold in chopped cookies and pour into prepared pan. Bake at 350 degrees F for 32 to 35 minutes. Cool completely in pan on a wire rack. Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1-1/4-inch balls and place on a baking sheet. Refrigerate 2 hours or freeze for 20 minutes. COATING: Once cake balls are chilled, melt candy as per package directions. Remove a few balls from the refrigerator or freezer. Dip a lollipop stick about 1 inch into the melted candy. Press a cake ball onto the stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so excess coating drips back into bowl. Garnish with contrasting-color drizzle, nonpareils, crushed cookies or a combination of ingredients. Transfer decorated pops to a wax paper-lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temp up to 2 weeks.

CELEBRATION COOKIE BALL POPS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Insert lollipop stick into center of each ball. Dip 24 balls in semi-sweet chocolate; top with half the sprinkles. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining balls, white chocolate and remaining sprinkles.
• Refrigerate 1 hour or until firm.