MONSTER POPS RECIPE | EPICURIOUS
Kids will get a kick out of these cake pops. Let them help and make messy monsters.
Provided by Bakerella
Number Of Ingredients 10
Steps:
- Have the cake balls chilled and in the refrigerator.
- Melt the purple candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
- When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
- One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
- Let dry in a Styrofoam block.
- Pour the remaining purple coating into a large squeeze bottle, and pipe random, drizzled lines all around the monster head. Let dry completely in the Styrofoam block.
- On some of the pops, pipe two small white circles with a candy writer for the eyes, and insert 2 chocolate jimmies before the coating sets.
- On the remaining pops, pipe a single large, white circle. Let dry completely and draw a large blue circle inside the white circle, using a blue edible-ink pen. With a black edible-ink pen, outline the circle and draw a pupil to finish the eye.
- Let dry completely.
- You can also use melted white candy coating for the eyes.
CHOCOLATE CHIP MONSTER POPS RECIPE | ALLRECIPES
Chocolate chip cookies on a stick!
Provided by SANDIEEE
Categories Desserts Cookies Drop Cookie Recipes
Yield 15 giant cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a large cookie sheet.
- In a large bowl, cream the butter and sugar together. Add eggs and vanilla; mix until smooth. Sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. Mix in the chocolate chips.
- Using a 1/3 cup measuring cup, drop cookies onto the cookie sheet. Be sure cookies are at least 2 inches apart. Insert a popsicle stick into each cookie, and bake for 25 to 30 minutes. Cool for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 361.9 calories, CarbohydrateContent 45.8 g, CholesterolContent 57.3 mg, FatContent 19.8 g, FiberContent 1.8 g, ProteinContent 3.9 g, SaturatedFatContent 12 g, SodiumContent 203.3 mg, SugarContent 29.5 g
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HOW TO MAKE MONSTER OREO POPS - MONSTER OREO POPS RECIPE
From womansday.com
Total Time 15 minutes
Category Halloween, dessert
- Insert one lollipop stick into an Oreo. Melt colored candy melts according to package directions. Dip Oreo pop in candy melts, tap off the excess, then transfer to a parchment-lined baking sheet. Add candy eyes before the melted candy sets (do a mix of different eye sizes). Chill in the fridge until hard. Use brown royal icing to pipe eyebrows onto the monsters.
MONSTER MARSHMALLOW RICE POP TREATS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 55 minutes
Calories 92 calories per serving
Heat a large non-stick pan over a medium heat and add the rice pops. Toast them for 4-5 minutes, stirring occasionally, until lightly toasted. Remove from the heat and set aside.
Heat the butter in a large saucepan over a medium heat and cook until it begins to brown and gives off a nutty smell. Lower the heat and add the marshmallows. Cook for a further 2 minutes, stirring constantly, until the marshmallows have melted. Remove from the heat and stir through the toasted rice pops.
Line a large baking sheet with greaseproof paper and spread the mixture out to a large rectangle, roughly 40 x 28cm. Leave to cool for 20 minutes and allow them to firm up, then trim the uneven edges and cut into 48 rectangles, roughly 3½ x 5½cm.
It's time to decorate your scary monsters! To make the Frankenstein monsters, melt 100g white chocolate chips in a heatproof bowl over a pan of simmering water. Mix with the green food colouring until you have a bright green colour. Dip 12 of the bars in the green chocolate and leave on a tray lined with greaseproof paper in the fridge to set. Once set, create some hair in a zig-zag effect using the black writing icing pen. Mix the icing sugar with ½ tbsp water until a thick icing is formed then pipe 2 blobs of this on each rice pop and top with a small drop of black writing icing to create eyes. Finish with a zig-zag line to make a mouth.
For the vampires, melt 100g white chocolate in a bowl over a pan of simmering water and dip 12 of the bars in it to coat the surface. Place in the fridge to set, then draw a triangular hairline on the top and a line for the mouth. Use the icing sugar mix to pipe on eyes and pieces of strawberry laces to create fangs.
For the mummies, melt 25g white chocolate in a bowl over a pan of simmering water and place in a piping bag. Drizzle the chocolate over 12 of the bars to create a striped effect. Set aside in the fridge to cool, then create eyes with the icing sugar mix and black writing icing.
For the plain monsters, melt the remaining 75g white chocolate in a bowl over a pan of simmering water. Divide this chocolate into two bowls and colour one with yellow and one with blue colouring. Dip the tops of 6 bars into the yellow colouring and the tops of 6 into the blue colouring so that it coats roughly the top third of the bars. Leave these in the fridge to set, then create eyes with the icing sugar mix and black writing icing.
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