WHITE SWIRL LOLLIPOPS RECIPES

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PEPPERMINT SWIRL POPS RECIPE | LAND O’LAKES



Peppermint Swirl Pops Recipe | Land O’Lakes image

The familiar design of candy canes is presented in a new way in these fun swirled lollipops.

Provided by Land O'Lakes

Categories     Candy    Shaped    Sugar    Peppermint    Mint    Cookie    Dessert    Cookie    Dessert    Dessert

Total Time 0 minutes

Prep Time 55 minutes

Yield 36 cookies

Number Of Ingredients 10

1 cup sugar
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon red gel food color
1/2 to 3/4 teaspoon white gel food color, if desired
Lollipop or craft sticks
Ribbon

Steps:

  • Heat oven to 400°F.
  • Beat sugar, butter, egg and peppermint extract in large bowl at medium speed, scraping bowl often, until creamy. Add flour and baking soda, beating at low speed until well mixed.
  • Divide dough in half. Tint one-half with red food color. If desired, tint remaining half of dough with white food color.
  • Shape red dough into 36 (3/4-inch) balls; shape white dough into 36 (3/4-inch) balls. Refrigerate 10 minutes.
  • Create cookies by working with individual chilled dough balls on lightly floured surface. Roll 1 red ball into 3-inch rope. Repeat with 1 white ball. Roll both colors together stretching to form 12-inch rope, twisting as you roll. Pinch dough at both ends. Loosely coil rope into round spiral shape. Repeat with remaining dough balls.
  • Place cookies onto ungreased cookie sheets. Insert lollipop stick into side of each cookie, pushing stick to center.
  • Bake 5-8 minutes or until set, but not browned. Let stand on cookie sheet 5 minutes; remove to cooling rack. Cool completely.

Nutrition Facts : Calories 100 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 13 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

SWIRLED WHITE AND DARK CHOCOLATE BARK - EASY RECIPES FOR ...



Swirled White and Dark Chocolate Bark - Easy Recipes for ... image

The combination of white and dark chocolate make this bark addictive. We loved the recipe as is, but an extra sprinkle of coarse sea salt on the top of the bark before cooling isn’t a bad idea.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 15 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 5

8 ounces semi-sweet chocolate, coarsely chopped
6 ounces white chocolate, coarsely chopped
1 tablespoon orange zest
1/4 cup shelled pistachio halves, lightly toasted
1/4 cup dried cranberries

Steps:

  • Line a baking sheet with parchment, leaving an overhang on long sides.
  • Melt semi-sweet chocolate in the microwave or use a double boiler. To melt chocolate in the microwave, add all but 2 tablespoons of the chocolate to a microwave-safe bowl and cook 20 seconds, stir then cook another 20 seconds. Repeat until chocolate is melted completely. Stir in reserved chocolate until melted. To melt chocolate using a double boiler, set a heatproof bowl over a pan of simmering water. Add chocolate and stir until melted.
  • Melt the white chocolate in the same manner you melted the semi-sweet chocolate.
  • Stir the orange zest into the melted semi-sweet chocolate then spread the semi-sweet chocolate onto baking sheet, forming a rough rectangle. Drop spoonfuls of the white chocolate randomly over the semi-sweet chocolate. Use a wooden skewer or the tip of a knife to swirl the two together until you are happy with the design.
  • Scatter pistachios and dried cranberries over the swirled chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark or cut into pieces.

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