Inspiring People to Cook Again
Homemade blueberry pie is a delicious dessert for the 4th of July, any party and any holiday. With stars and some vanilla ice cream, this can be your red, white and blue party dessert. So delicious and such an easy recipe. This simple, easy, fast, […]
Throwing a great 4th of July Pool Party can be easy and fun if you follow some of my simple tips. The 4th of July is a great time of year. Most of our neighbors get together and enjoy a backyard BBQ and some good […]
Serving up a dessert that’s fun and patriotic for the 4th of July is easy with these red white and blue Patriotic Cake Pops.
Cake pops are a fun dessert for kids and adults. Part cake and part candy pop make these a dessert that can be made in advance and served up in millions of different ways. You can use any cake flavor or frosting of your choice as well as decorative sprinkles to make them all your own. They are a fun activity for the kids too. It allows everyone to get messy in the kitchen and mix up some fun.
I thought it would be pretty to make a red cake and dip them in white candy melts and red, white, and blue sprinkles. These patriotic cake pops are perfect for any party.
Ingredients (makes 40-50 cake pops):
Directions:
Bake cake as directed on box for a 13 x 9 cake and let cool completely
With your fingers, crumble cake into a large bowl. Once the cake is completely crumbled, add the frosting. Mix well with your hands until dough forms. Roll mixture into quarter size balls and lay on wax paper on cookie sheet.
Place in freezer for about 15 minutes.
When ready to assemble, heat candy melts in a small bowl in the microwave according to the directions on package. Mix in the shortening until you have a smooth texture that runs off a spoon. Remove cake pop balls from freezer.
Dip the tip of a Popsicle stick into the melted candy then halfway into the cake ball. Lay them down on a wax paper coated cookie sheet until all the balls have the sticks attached.
Then swirl the balls gently into the melted candy and coat well.
Allow them to drip for a moment and then dip into colored sprinkles. Set into Styrofoam to harden.
Cooking Tips:
For really easy and fast cake pops, try my simple shortcuts my Easy Doughnut Hole Cake Pops Made Easy Video. The recipe above follows a Bakerella method. My video shows you a version that is NOT Bakerella’s Cake Pops! 🙂
The recipe above originally appeared on Betty Crocker.com. If you like this recipe, please share it recipe with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
Zabaglione is a sweet, rich, Italian egg cream that is commonly served over fruit or cookies. It’s a simple, but luscious dessert recipe that only requires a few ingredients. It takes about 25 minutes from start to finish and the finger licking result will have […]
Chicken Piccata (or Veal Piccata) is one of those staple dinner recipes that I like to make for a dinner party. It’s simple and delicious. Surprisingly, it is a dish that most people think is difficult or complicated. Making a dinner like Chicken Piccata is […]
I want to share a simple appetizer recipe with you that my friend Rudy calls his Famous Italian Hot Pepper Cream Sauce. I enjoyed this recipe when I traveled this Summer to New Jersey to break bread, enjoy wine, share old memories and create new ones with close friends and family. How can you go wrong with a spicy, cheesy, cream sauce that you dunk crusty Italian bread into? Well, you can’t.
My good friends Rudy and Sherife are lifelong friends who I don’t get to see that often. But when I do, it’s like we saw each other yesterday. You know, the type of low-maintenance friends that are just happy to see you without ever saying, “You never call!”
We all grew up in a small town called Ridgefield. It’s a cute little town right near the George Washington Bridge on the Jersey side of the Hudson River. Like me, Rudy is Italian and comes from a long line of amazing cooks. Sherife is Turkish. She was born in Turkey but moved to the states at a very young age. Her family cooks amazing Turkish food.
When we were kids, I loved to eat the dishes Sherife’s mom would make, like homemade Baklava, along with spinach or meat rolled in phylo dough called Borek. Sherife and her sister Shehnaz have been two of my bestest bestest friends ever since. (Watch for some Turkish recipes this fall when their mom gets back from Turkey and I can get the recipes from her.)
With that sort of family history, you can imagine the culinary juices flowing in Rudy and Sherife’s kitchen. They both cook spectacular food, including fresh, simple, Mediterranean dishes very similar to how I cook most of the time.
On the night we arrived at their house, Rudy was just getting in from the New York City. He stopped in the Bronx for some bread and cheese so we could try his “Famous Italian Hot Pepper Cream Sauce”.
It’s a simple sauce but the hot peppers, combined with the creamy cheesy sauce and the crusty bread, is so good it will bring tears to your eyes – literally. I could have eaten a whole loaf of bread on my own.
Pair this with a nice red wine, add some conversation and laughter and you won’t need anything else.
Ingredients:
Directions:
In a medium size sauce pan over medium high heat, add the olive oil and sauté garlic until it’s light brown but not burned. Add peppers and sauté peppers about 5-10 minutes, or until they start to soften.
Add the butter, then the heavy cream. When the heavy cream starts to boil, lower the heat to a simmer, add cheese, salt and pepper to taste, and simmer for about another 10 more minutes or until sauce thickens slightly.
Pour into a serving bowl and serve with sliced crusty bread on the side for dipping.
This sauce is so versatile it is also great over pasta, rice, chicken, beef or fish. Feel free to get creative and serve it up any way you like.
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