Thursday, August 30, 2012

Mini Ice Cream Cone Cake Pops


I first made these mini Ice Cream cones for my daughter's 5th birthday over a year and a half ago. I think that they are so cute and so much easier than cutting full sized cones in half to get the get the right fit.


For my Little Cup's Birthday, we had a very last minute Ice Cream Party (in February) and these were made as the little thank you favors for all the little girls. The girls loved them! These minis were the perfect sized for the little hands.





To make these little buggers, make your cake pop batter and then make small cake balls. I measured out regular size pops and then cut them in half.
Roll them smooth.

I used Chococones as the bases.
Have you seen these little candies?? They are little cookie dipped in chocolate. I love them!

Dip the flat side of the cone and attach the cake ball.

My cooling rack worked perfectly to hold the cones upright while I worked.

Dip the pop  and then decorate.

I adding some "toppings" to my cones with some faux chocolate and marshmallow with sprinkles and a cherry on top.











Didn't they turn out perfect??


My Little Cup thought they did! She was a great help in the kitchen today. She even helped to take some pictures for me. 
I think the pops were the perfect reward for her.


Now for some NEWS!
I've signed up with ReciPage and I am in the process of adding the past three months of recipes into the program. This will take a while for me, but the good news for you is that you will be able to print the recipe to take the kitchen and make.
However, don't hit the print button quite yet... Let me get a few more recipes in over the weekend and get the link up and live. Thanks for your patience. I'll let you know when the page is live. You'll also see a new Recipe Index Tab at the top of the menu bar.

Mini Ice Cream Cone Cake Pops

by Pint Sized Baker
Prep Time: 1 hour
Keywords: candy melts birthday Cake Pop cake
Ingredients (24 cones (depending on box))
    For the Cake Batter
    • 1/4 of a 9x13 cake, cooked
    • 1 Tbls frosting
    For the Pop
    • 1 box Chococones
    • 1/2 bag of White Candy Melts
    • 1/2 bag of Pink Candy Melts
    • 1/2 bag of Chocolate Candy Melts
    • Sprinkles
    • Red Candy (mini M&M or Red Hot)
    Instructions
    For the Cake Pop Batter
    Combine Cake and Frosting in a mixer and combine. All frosting should be incorporated and cake should be thick and clump together.
    Step 1. Form balls with cookie scoop and then cut them in HALF.
    Step 2. Roll the balls smooth and place them in the fridge while you melt your candy.
    You should have up to 24 mini cake balls.

    To dip the Pop
    Melt your candy according to the instruction, being careful not to get it too hot.
    Open your box of Chococones. You might not have enough to make all of you cake balls, but you can always recombine them and dip some regular pops as well.
    Step 3. Add a drop of melted chocolate to the flat side of the cone.
    Step 4. Attach a small cake ball.
    Step 5. Allow the candy to harden. My cooling rack is the perfect size to stand up these mini cones in.
    Step 6. Once all the pops are attached to the cones, dip them into the candy. You can add some sprinkles to the wet candy now, or wait to add them. It's up to you. I added the jimmies on the chocolate cones prior to adding the white topping.
    Step 7. Place some white candy and chocolate candy into separate baggies cut a small hole in the corner. Pipe out a star shape on top of the cone and decorate. On the white and pink cones, I added the sprinkles to the topping then added a red "cherry" on top.
    Stand them up and allow to completely dry.
    Bag them up pretty to place into school lunches as a special treat.
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    Tuesday, August 28, 2012

    Brown Sugar Hazelnut Cookies


    I was feeling like something a bit more grown-up and sophisticated. 
    Well, that and I wanted to make something that my husband would eat. 
    You see, he doesn't like fruit! Or Coconut!
    He likes chocolate. And peanut butter. And nuts.
    So, with the treat HE won't eat, I end up either:
     - 1. eating them myself (so not good for the diet).
    - 2. giving them away (the neighbors really like it).
    - 3. sometimes throwing them away (a very, very sad day).

    So, I made these Brown Sugar Hazelnut Cookies for BOTH of us.



    Here's What You Need:
    Ingredients (apx 60 cookies)
    • 1/2 Cup Shortening
    • 1/2 Cup Butter
    • 1 1/4 Cup Brown Sugar, packed
    • 1/2 tsp Baking Soda
    • 1/4 tsp Salt
    • 1 Egg
    • 1 tsp Vanilla
    • 3/4 Cup Hazelnuts, toasted and coarsely ground
    • 2 1/2 Cup Flour
    • 1/3 Cup Hazelnuts, toasted and finely ground
    • Melted Chocolate for dipping


    Here's What You Do:
    Instructions
    1. Cream Shortening and Butter in mixer. Add Brown Sugar, Baking Soda, and salt and combine. Add Egg and vanilla and mix until combined. Mix in flour and 3/4 cup coarsely ground hazelnuts.

    2. Divide dough in half and roll into a log shape approximately 10 inches ling and 2 inches round. If desired, roll long into 1/3 cup finely ground hazelnuts. Wrap with wax paper or plastic wrap and refrigerate for 4 hours.

    3. Preheat oven to 375 deg F. Cut rolls into 1/4 inch thick slices and place on a cookie sheet. Bake for 10 minutes until edges are firm.


    4. Allow cookies to cool and then dip into melted chocolate and add some extra hazelnuts. Or, place melted chocolate into baggie and pipe on in an overlapping design.

    NOTE - The dough logs can also be wrapped in foil and stored in the freezer for 3 months. Just thaw in fridge overnight before slicing.
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    These weren't as soft as I thought they would be with all the brown sugar. They had a shortbread type of crunch to them. Mr. Quart liked them crunchy, however, I wanted them a bit softer.
    To soften them up, I popped them into an air tight container with a slice of bread. Totally did the trick!


    Also, they weren't super sweet.
    They paired up nicely with a cup of coffee or tea.
    Add the chocolate any way you like or skip the extra calories and leave them plain.


    To make them *extra* special, I did roll a few in GOLD SUGAR to add some shimmer to the edges. You can see it in the second photo with the chocolate lines and gold crystal accents.


    I also made some extra special for my Little Cup. Dipped in Pink Candy coating with heart sprinkles! She wasn't the wiser and she gobbled them up!



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    Sunday, August 26, 2012

    Turtle Shortbread Bars


    Wanna know something??

    I'm kinda jealous of the Mom's who have kids in school now. You're back to a schedule. Back into a routine. As much as you hate it, I know you secretly love it! 

    I sooooo desperately need to get back into a "routine". 

    I've already got my day routine for when my daughter starts school on SEPTEMBER 6th!

    7:30 wake up
    8:30 leave house
    9:00 drop off kid and head over to Park
    Walk / Run / Bike for an hour
    Home to garden, shower, shop, (bake?)
    3:00 head back out to pick up kid
    5:30 make dinner
    7:30 get kid ready for bed
    9:00 lights out for kid
    BLOG TIME!!
    11:00 lights out for me

    Here's hoping I can stick to it! 


    This past summer it's been more like:
    9- ish... maybe later, wake up
    Maybe brush my teeth and put on bra at some point...
    Surf Internet, Pintrest, Blogs, games, etc...
    Oh, is it lunch time already?
    Do "Stuff"
    Crap, where did the day go? Dinner time??
    Whew, it was a long day! Time to chill out with the laptop.
    Wait a second, it's 10 pm? Why is the kid still up?
    Crap, tomorrow, you'r going to bed at 8!
    Darn it! Another day lost.

    At least it wasn't a complete loss the day I made these Turtle Bars!

    Turtle Shortbread Bars - Adapted from BH&G Cookie Classics

    Preheat oven to 350 deg F.

    For the Shortbread Crust
    1 C flour
    1/2 C packed brown sugar
    1/2 C butter

    Mix together to form a crumble mixture. Press into 13 x 9 inch pan. Bake for 15 minutes

    For the Turtle Filling
    1 14-oz can  sweetened condensed mild
    2 tea vanilla
    1 C chopped pecans
    1 C coconut
    1 C chopped pretzels

    Combine Condensed Milk and vanilla. Once crust is done, add pecans, coconut, and pretzels on top. Drizzle milk mixture over fulling and bake for 25 - 30 minutes until filling is set.
    Cool 10 minutes.

    For the Topping
    20 vanilla caramels
    2 Tbls milk
    1 C chocolate chips

    In a small saucepan combine caramels and milk and cook over med-low heat until caramels are melted. Sprinkle 1/2 of the chips in the pan then drizzle caramels over the bars. Add remainder of chips. Cool completely and then cut into 48 (36) bars.

    These little bars were sweet and salty with the added pretzels. (The original recipe called for 2 cups of pecans.) Also, I used three different sized chocolate chips - mini and regular chocolate chips and mini Hershey Kisses. 

    And with these buggers around, it's no wonder why I don't get anything done.




    Turtle Shortbread Bars

    by Karyn Granrud
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Keywords: bake coconut caramel shortbread bars
    Ingredients (24 bars)
      For the Shortbread Crust
      • 1 C flour
      • 1/2 C packed brown sugar
      • 1/2 C butter
      For the Turtle Filling
      • 1 14-oz can sweetened condensed milk
      • 2 tsp vanilla
      • 1 C chopped pecans
      • 1 C coconut
      • 1 C chopped pretzels
      For the Topping
      • 20 vanilla caramels
      • 2 Tbls milk
      • 1 C chocolate chips
      Instructions
      Preheat oven to 350 deg F.
      For the Shortbread Crust
      Mix together to form a crumble mixture. Press into 13 x 9 inch pan. Bake for 15 minutes
      For the Turtle Filling
      Combine Condensed Milk and vanilla. Once crust is done, add pecans, coconut, and pretzels on top. Drizzle milk mixture over filling and bake for 25 - 30 minutes until filling is set.
      Cool 10 minutes.
      For the Topping
      In a small saucepan combine caramels and milk and cook over med-low heat until caramels are melted. Sprinkle 1/2 of the chips in the pan then drizzle caramels over the bars. Add remainder of chips. Cool completely and then cut into 48 (36) bars.
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      Thursday, August 23, 2012

      DJ's Sugar Shack Cake Pops


      I'm guest posting over at DJ's Sugar Shack while Dawn is moving.

      Come on over and see how I made these cute little Sugar Shacks.

      They are not as difficult as they look. All you need is some imagination!



      I like to link up with THESE PARTIES! Check them out!

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      Tuesday, August 21, 2012

      White Chocolate Cherry Cookies


      Do you have days where you have EVERY INTENTION of eating healthy and exercising? 
      You know, you wake up in the morning and you tell yourself, today is the day! You tell yourself, I'm going to eat a healthy breakfast, have a salad for lunch, enjoy a reasonable dinner, and I'm going to be  satisfied! I'm going to work out and enjoy it!
      However, somewhere along way, some cookies popped up on the counter and they somehow ended up in your mouth. You think, it was just one cookies, I can get right back on track! It's okay because I worked out today. I deserve it.
      But then another cookie goes in your mouth and you get frustrated and tell yourself very sternly that you are NOT going to put another cookie into your belly. And for the next hour you don't.
      But then the kid wants a treat and those darn cookies are calling to you like sirens waiting to be consumed because they love you and you love them! 
      After that, you figure, you've blown it for the day, so you may as well have, like, ten cookies for dinner and some ice cream for dessert. 

      Yeah, that was me. 


      Sigh....

      Diets are hard. It's a good thing I can start again tomorrow. And really mean it! 
      Because these cookies are no longer in my house! They were mailed to California to a Facebook fan who correctly guessed the right main ingredients. 



      Here's What You Need:
      1 C Butter
      3/4 C Sugar
      3/4 C packed Brown Sugar
      2 Eggs
      1 tsp Vanilla
      2 1/4 C flour
      1 tsp Baking Soda
      1 package White Chocolate Chips
      1 1/2 C Dried Cherries
      1 C chopped Cashews (I used Hazelnuts)


      Here's What You Do:

      Preheat oven to 350 deg F.

      Combine Butter, Sugars, Eggs and Vanilla in mixer for 3 minutes until combined and smooth.

      Gradually add in Flour and Baking Soda and combine.
      Hand stir in Cherries, White Chocolate Chips and Nuts.
      Use a cookie scoop to measure out batter and bake for 10 minutes. Watch closely, do not burn them. 

      Cool on a wire rack.

      While I was feeding my face, I thought they needed some thing a little *SPECIAL*!


      Then I made a Cherry Marshmallow filling! You know... because they needed just a few more calories added to them!

      I took a LARGE handful of mini marshmallows and microwaved them for 10 seconds then added 6 to 8 chopped up Maraschino Cherries with a touch of juice and stirred them up.

      They made for some AWESOME sandwiches! 


      Oh Yum!!


      White Chocolate, Cherry, Hazelnut Cookies

      by Pint Sized Baker
      Prep Time: 20 minutes
      Cook Time: 10 minutes
      Keywords: Cherry hazelnuts White Chocolate Marshmallow cookie
      Ingredients (3 dozen cookies)
        For the Cookies
        • 1 C Butter
        • 3/4 C Sugar
        • 3/4 C packed Brown Sugar
        • 2 Eggs
        • 1 tsp Vanilla
        • 2 1/4 C flour
        • 1 tsp Baking Soda
        • 1 package White Chocolate Chips
        • 1 1/2 C Dried Cherries
        • 1 C chopped Cashews (I used Hazelnuts)
        For the Marshmallow Cream Centers
        • LARGE handful of mini marshmallows
        • 6 to 8 chopped up Maraschino Cherries
        Instructions
        Preheat oven to 350 deg F.
        Combine Butter, Sugars, Eggs and Vanilla in mixer for 3 minutes until combined and smooth.
        Gradually add in Flour and Baking Soda and combine.
        Hand stir in Cherries, White Chocolate Chips and Nuts.
        Use a cookie scoop to measure out batter and bake for 10 minutes. Watch closely, do not burn them.
        Cool on a wire rack.
        For the Filling
        Take a LARGE handful of mini marshmallows and microwave them for 10 seconds then add 6 to 8 chopped up Maraschino Cherries with a touch of juice and stirred them up.
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        Sunday, August 19, 2012

        Apricot Squares


        I have been visiting my girlfriend up in Connecticut this weekend and I don't want to drive home on Monday! First of all, it's a six hour drive plus potty breaks and snack stops. We left West Virginia at 10:30 and drove through Maryland, Pennsylvania, New Jersey, New York, and finally into Connecticut at 6:45! My Little Cup and I were pooped! 

        But it was so worth it!


        You know what else is worth it? These Apricot Bars!

        They were delicious! 

        Recipe from BH&G Cookie Book

        Here's What You Need:
        2/3 cup dried apricots
        1/2 cup softened butter
        1/4 cup white sugar
        1 cup all-purpose flour (sifted)
        2 eggs
        1 cup brown sugar (packed)
        1/3 cup all-purpose flour (sifted)
        1/2 tsp baking powder
        1/4 tsp salt
        1/2 tsp vanilla extract
        1/2 cup chopped walnuts
        1/3 cup confectioners' sugar (decoration)

        Here's What You Do:
        Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
        Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
        Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
        In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
        Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.


        I really wanted to bake something for my girlfriend, but her little girl is allergic to eggs :(
        I did not want to experiment with egg free baking without knowing how it would turn out. Do any of you bakers make treats that are egg free?? Well, besides Rice Krispie Treats. I'd love to hear some of your suggestions for egg free BAKED goods. Thanks!



        Apricot Squares

        by Pint Sized Baker
        Prep Time: 20 minutes
        Cook Time: 25 - 30 minutes
        Keywords: Apricot Bars
        Ingredients (24 - 36 bars)
        • 2/3 cup dried apricots
        • 1/2 cup softened butter
        • 1/4 cup white sugar
        • 1 cup all-purpose flour (sifted)
        • 2 eggs
        • 1 cup brown sugar (packed)
        • 1/3 cup all-purpose flour (sifted)
        • 1/2 tsp baking powder
        • 1/4 tsp salt
        • 1/2 tsp vanilla extract
        • 1/2 cup chopped walnuts
        • 1/3 cup confectioners' sugar (decoration)
        Instructions
        Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
        Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
        Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
        In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
        Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.
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