Get the inside scoop on all things kids and parenting on Long Island.
BloggersJennifer Berger Valerie Kellogg Beth Whitehouse Leema Thomas
Feeding the kids: Football cake pops
In my ongoing quest to find tasty, kid-friendly meals for you, I thought a football-inspired treat would be the perfect way to kickoff the NFL season which starts tonight. I found the recipe in "Super Pops: 60 Quick and Tasty Cake Pops, Cookie Pops, Meringue Pops, Toffee Pops, and more," by Tamsin Aston with Judith Fertig (Barron's; $18.99).
Quarterback's Game Ball Pops
For the truffle base:
— 6 oz. semisweet or dark chocolate chips or pieces (about 1 cup)
-1/2 cup heavy or whipping cream
-2 tbsp. (1 oz.) unsalted butter, softened
-1 tsp. vanilla extract
-8 oz. (1/2 bag) brown candy coating wafers (more if necessary)
-Paper lollipop sticks
-4 oz. white candy coating wafers
-A Styrofoam block
-A fine paintbrush
Directions for the truffle base
1. Heat the chocolate and cream in a bowl over a saucepan of simmering water until the chocolate has melted.
2. Whisk in the butter, then whisk in the vanilla extract.
3. Refrigerate for at least one hour or until very, very cold.
4. Line a baking sheet with parchment paper.
5. Remove the truffle mixture from the refrigerator and scoop balls using a small cookie scoop or large melon baller.
6. Form into football shapes and place on the prepared pan.
7. Place in the refrigerator for 30 minutes.
1. Melt the brown candy coating wafers in a bowl over simmering water or in the microwave on the defrost setting. Remove from heat.
2. Remove the truffle pops from the refrigerator and insert a lollipop stick halfway into each. Dip and swirl each pop in the warm brown candy coating. Insert each lollipop stick in a block of Styrofoam and let dry for 15 minutes.
3. Melt the white candy coating wafers in a bowl over simmering water or in the microwave on the defrost setting. Remove from the heat. Use a fine paintbrush to outline the laces on each football. Set aside to dry in a cool place for 15 minutes.
4. Will keep in an airtight container in the refrigerator for up to three days.