First, pre-stick the cake pops flat on the cookie sheet. It'll help to create a flatter bottom.
Second, place candy disks down every 2 inches.
Third, dip your pop, tap off the excess, then place it on top of the candy disk.
Easy!
The candy coating will ooze down to cover the disk and hide it. There will be a bit of an extra candy crunch at the bottom. They stand up straight. They have a flat bottom with no hole.
Try it next time and they will look great on your dessert table!
Slutty brownies with white chocolate chips
Total time: 60 minutes
Inspired by What’s Gaby Cooking.
Blondie layer:
8 tablespoons butter melted
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 and 1/4 cup all-purpose flour
1/2 teaspoon baking soda
pinch of salt
1/2 cup to 1 cup chocolate chips
Oreo layer:
1 package of Oreo
Brownie layer:
1 and 1/2 cups sugar
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup butter
1/2 cup boiling water
1 teaspoon vanilla
2 eggs
1 cup flour
pinch of salt
1/2 cup to 1 cup white chocolate chips
Use one 9×9 brownie pan.
Makes 16-20 brownies.
To prepare blondie layer:
1) Beat melted butter with brown sugar, using electric mixer, until smooth. Add eggs and vanilla extract and continue beating.
2) In a separate bowl, combine flour, baking soda, and salt. Add to the butter mixture and beat just until combined, without over-mixing. Stir in chocolate chips.
To prepare brownie layer:
1) Mix sugar, cocoa, baking soda in a medium bowl. Add melted butter to the mixture of dry ingredients, whisking to combine. Add boiling water and stir to combine and thicken the mixture. Add vanilla, eggs, beating using electric mixer to blend ingredients together. Add flour and salt and stir until just combined without over-mixing. Stir in white chocolate chips.
To assemble:
1) Pre-heat the oven to 350 degrees.
2) Line the bottom and the sides of a 9×9 baking pan with aluminum foil. Grease the foil with baking spray.
3) Layer the blondie cookie dough on the bottom of the baking pan. Layer a single layer of oreos on top of the blondie cookie dough. Pour the brownie batter over the oreo layer. Break some oreos into smaller pieces and sprinkle them over the top of the brownie layer.
4) Bake for 35 minutes or until set on top in the middle. You want to underbake these slutty brownies rather than overbake them. Cool on rack before cutting into slices.
Ingredients
1 – 16 oz jar unsalted peanuts
1 – 16 oz. jar salted peanuts
1 – 12 oz bag semi-sweet chocolate chips
1 – 12 oz bag milk chocolate chips
2 – 10 oz bags peanut butter chips
2 – 1 lb pkg white chocolate chips
Directions
Layer all ingredients in a large crockpot (starting with peanuts). Pile chips on top of peanuts and not too close to sides of pot or they will burn. Turn the pot on low, cover with lid, and leave sitting for 2 hours. Next, time I would stir this after an hour to prevent any scorching of the peanuts!!!!! Watch it closely. Then stir and spoon mixture on to wax paper or into cupcake liners. Chill 1 hour.
chocolate taste.
Chocolate cupcakes
Recipe from The Ghirardelli Chocolate Cookbook
Makes 12 cupcakes
1 C plus 2 tbsp All purpose flour
1/4 C Ghirardelli Unsweetened Cocoa
1 1/4 tsp baking Soda
1/4 tsp Salt
1 Large egg
1/2 C Firmly packed light brown sugar
1/2 C Granulated sugar
1/2 C plus 2 tbsp milk (recipe calls for whole milk, I used Skim)
1/3 C Strong brewed coffee or espresso
1/2 C Unsalted butter, melted
Preheat over to 350°
Sift flour together with cocoa, baking soda and salt. I always sift my cocoa powder. I admit to being lazy when it comes to sifting flour and sometimes powdered sugar, but never cocoa powder, especially in frostings.
You will need a fine sieve for this!
In a separate bowl, whisk together the egg, brown sugar and white sugar until well combined.
Whisk in milk, coffee and melted butter.
Slowly add dry ingredients.
Fill cupcake liners ¾ full, (about ¼ C of batter per cupcake). The recipe said to divide the batter evenly. I actually measured it out 1/4 C for each cupcake and the recipe made 13 cupcakes. It did not specify how full to fill them. If you only fill them 2/3 full you will probably end up with 15 cupcakes.
Bake for approximately 12-15 minutes until lightly brown around the edges. You can use a toothpick to test for doneness. If you insert a tooth pick and it comes out clean, your cupcakes are finished.
Let cool for at least 5 minutes until transferring to a wire rack to cool. Cool completely before frosting.
1 15 ounce can of black beans (rinsed and drained)
2 T cocoa powder
1/2 C oats
1/4 t salt
1/2 C honey
1 t Sweetleaf Coconut flavored Stevia
1 C unsweetened shredded coconut
1/4 C coconut oil
1 T vanilla
1 t almond abstract
1/2 t baking powder
1 bag dark chocolate chips
Black Bean Brownies
1. Preheat oven to 350 degrees
2. Blend beans in a food processor until very smooth. I used my Vitamix and blended them as much as I could on high, then put them in a bowl and used a fork to mash the rest.
3. Add the rest of your ingredients (except for the chocolate chips) in the bowl
4. Blend until smooth
5. Stir in chocolate chips
6. Pour batter into a greased 8×8 pan and sprinkle coconut on top if you’d like
7. Bake at 350 degrees for 25-30 minutes or until a knife inserted into the center comes out clean (except for the melted chocolate chips)
8. Cool, then refrigerate.
