Every time I decide to browse through TasteSpotting, I am always baffled by the beautiful pictures and amazingly creative recipes selflessly donated by thousands of people all over the world. I know the internet clearly has it flaws, but I just find it fascinating how a simple necessity such as food can bring so many people together and we have the ability to do it from the comfort of our homes or offices or even libraries. That being said, I spent literally about 4 hours drooling over recipes and blogs found through TasteSpotting, when I came across Halley's blog, Blunder Construction, and this wonderful idea for Pumpkin Gingerbread cake balls. I adapted the recipe slightly and turned them into cake pops for my boyfriend's family reunion coming up. I've tried them and based on the results, I'm 100% sure they will be a huge hit!
pumpkin gingerbread cake pops.
cake.
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
2/3 cup sugar
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup unsulphured molasses
1/2 cup water
1/4 cup cream cheese frosting (I used store bought)
coating and pops.
1 Bag White Melting Chips (or White Melting Bark)
1/2 tsp vegetable oil
2 Graham Crackers crushed (for topping)
1/2 tsp vegetable oil
2 Graham Crackers crushed (for topping)
50-60 lollipop sticks (I prefer NOT to use the plastic ones, they slide off too easy)
Large block of craft flower foam
*For pictures on creating cake pops and for what a cake pop should NOT look like, read my other cake pop posts.
1. Preheat oven to 350 degrees F. Grease and flour a 9X13 inch baking pan.
2. Combine flour through salt in a mixing bowl. Set aside.
3. Beat egg, sugar and pumpkin in mixer with paddle attachment.
4. Add oil, molasses and water and continuing beating until thoroughly mixed.
5. Add flour mixture into wet ingredients in segments until fully incorporated.
6. Pour mixture into greased baking pan and bake for *25-45 minutes, until a toothpick comes out clean.
*Halley's recipe says 45 minutes but mine was finished in 25 minutes, so I would keep a close eye on it so it doesn't burn.
7. Using two forks, break up cake into crumbs. Transfer to a large mixing bowl.
8. Add Cream Cheese frosting and mix until thoroughly combined.
9. Form mixture into 1.5" balls and lay on baking sheet.
10. Melt a few of the white chocolate chips in the microwave for 30 sec to one minute.
11. Dip one end of the lollipop stick into the melted chocolate and then place in cake ball. Repeat for all of the balls. Let sit in refrigerator about 10 minutes or until the chocolate is set.
12. Melt the remaining chocolate in the microwave and coat each cake pop with the chocolate. Dip the top of each cake pop into the graham cracker crumbs.
13. Place each pop stick into the craft foam. Place foam in fridge and allow to set (about 20 minutes).
*For pictures on creating cake pops and for what a cake pop should NOT look like, read my other cake pop posts.
1 comments:
YAY! These are beautiful! I'm not sure why my gingerbread cooked so quickly, maybe my oven runs hot. You're right, it's always important to watch your baked goods rather than trust someone's recipe because every kitchen is different. Thanks for the shout-out!
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